Garlic Parmesan Carrot Fries

I'm on a fall vegetable frenzy lately.  First spaghetti squash, then butternut squash, now this.  Usually, carrots are take-it-or-leave-it for me.  These?  Definitely take-it.  So much seasoning that they are hardly carrots anymore.  I was skeptical--seemed like too much seasoning.  Trust me.  Just go with it.

Garlic Parmesan Carrot Fries

2-4 carrots, peeled and cut in french fry sizes
2-3 T. olive oil
1/4 c. parmesan cheese
1 T. garlic powder
3/4 t. pepper
1/4 c. fresh (or 2 T. dry) parsley, chopped
1/2 t. salt

Combine all the seasonings and olive oil in a bowl.  Mix the carrot sticks in.  Spread on a baking sheet and bake at 400 degrees for about 20 minutes or until desired crispiness.  A convection oven will even make them crispier--just reduce the heat by 25 degrees.

Optional dipping sauce I found online (but didn't try yet)
2 T. greek yogurt
1 T. lemon juice
1/2 t. garlic salt
1 t. pepper

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c = cup
t = teaspoon
T = tablespoon

Pumpkin Pancakes

So, you know that pumpkin you had left over from the previous Pumpkin Cinnamon Roll recipe?
Turns out that is EXACTLY what you need for these pancakes!  Life is crazy sometimes.....We had these for breakfast for dinner with bacon, hashbrowns and, course, topped with butter and maple syrup.

Get your blender out and get going on these.  You could whisk them, but a blender will make them more fluffy.  This makes about 16 4-inch pancakes.

Looking for an AWESOME dinner idea?  Serve these with syrup along with the Buttermilk Chicken.  So, so, so good.

Pumpkin Pancakes

1 c. whole wheat flour
1/2 c. white flour
2 t. baking powder
1/4 c. brown sugar
2 t. pumpkin pie spice
1 1/2 c. milk
2 eggs
1/4 c. vegetable oil
3/4 c. canned pumpkin

Put the wheat flour, white flour, baking powder, brown sugar and pie spice in a blender and pulse a couple times to combine the dry ingredients.  Transfer dry mix to a bowl.

Put the milk, eggs, oil and pumpkin in the blender and blend it until smooth.

Add the dry ingredients to the blender and combine everything.

Cook up the pancakes on a hot griddle.

Pumpkin Cinnamon Rolls

This goes against everything healthy, but sometimes you just gotta.  I found it on the Get into my Belly website.

Pumpkin Cinnamon Rolls

2 tubes of 8 count refrigerated cinnamon roll dough, with icing
3 eggs
3/4 c. 100% canned pumpkin
1/2 c. milk
1/2 c. light brown sugar, packed
1/4 c. sugar
1 T. pumpkin pie spice
1/2 t. cinnamon
2 t. vanilla
1/4 t. salt
1 c. powdered sugar
2 T. milk

Line a 9x9 pan with foil and spray.

Cut the each of the cinnamon rolls in a tic-tac-toe pattern so each is in 9 pieces.  Scatter them in the pan, separating each piece.

In a bowl, combine the eggs, pumpkin, 1/2 c. milk, brown sugar, white sugar, pumpkin pie spice, vanilla, cinnamon, and salt until smooth.  Pour the mixture over the cinnamon roll pieces.

Evenly drizzle the packaged icing over the top.  If it is too cold, microwave it for a few seconds.

Bake at 375 degrees for 40 minutes or until it is set in the middle.

As the rolls are cooling a bit, mix the powdered sugar with 2 T. milk and drizzle over the top of the rolls.

Eat while they are still warm.

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c = cup
T = tablespoon
t = teaspoon

Apple Pie Moonshine

This moonshine is a combination of a couple of different recipes--good hot or cold.  Yummy any way you look at it!  It's really not as strong as you would think.   It has been carefully tested to be delicious.  It makes A LOT but can be stored in the fridge for a few weeks.  No worries.

Apple Pie Moonshine

1 gallon apple cider
1 gallon apple juice
2 c. white sugar
2 c. brown sugar
8 cinnamon sticks
1 bottle of 150 proof grain alcohol (like everclear)
1/2 bottle of Captain Morgan's Spiced Rum, or a bit more if you prefer :)

In a large pot, combine apple juice, cider, sugar and cinnamon sticks.  ring to a boil and remove it from heat and let it cool completely.

When juice mix is cool, stir in the alcohol and store in mason jars with the leftover cinnamon sticks.

Enjoy warm or cold!

Salted Caramel Sauce

This salted caramel sauce is from the Salted Caramel Apple Brie recipe in the previous post and is super-great with ice cream, apple pie, or whatever!

Again, from the site Two Peas & Their Pod.

The batch makes about 2 cups.

Salted Caramel Sauce

2 c. sugar
12 T. unsalted butter, room temperature
1 c. heavy cream
1 T. sea salt flakes or fleur de sel

Have all of the ingredients measured and ready!

Heat the sugar over medium high heat in a heavy 2 - 3 quart sauce pan.   when the sugar starts to melt, start whisking the sugar until it is completely melted and a deep amber color.  Make sure it doesn't burn! You can switch to a wooden spoon if you need to.

As soon as it is the right color, carefully add the butter and whisk until melted.  

Remove from heat and slowly pour in the heavy cream.   Whisk until the caramel is smooth and add the sea salt.

Let the caramel cool in the pan for about 10 minutes and then pour it into jars until it is cool to room temp.  Store in the fridge for about 1 month.

Salted Caramel Apple Brie

Brie is one of my favorite cheeses--mild, creamy and versatile!  It's just plain, easy going.  Found this one on Facebook.

Salted Caramel Apple Brie

1 8 oz. wheel of brie
1 T. butter
1 apple, chopped
2 T. brown sugar
3 T. of a batch of salted caramel sauce (next recipe!)
Stacy's cinnamon sugar or salted caramel pita chips (available seasonally)

Put brie on parchment paper and warm it in a 350 degree oven for about 10-12 minutes.

While Brie is baking, melt the butter in a small saucepan.  Add the chopped apples and brown sugar. Cook until apples are soft (about 5 minutes).

Remove brie from the oven and move it to a platter.  Spoon the sauteed apples over the brie and drizzle with the salted caramel sauce.

Serve immediately!

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T = tablespoon

Bacon Pepper Jack Stuffing

Cheese in Thanksgiving stuffing?!??  I know, crazy right?   If you want a bit of spice in your Thanksgiving and love cheese, this is the way to go.  I found this variation from the Food Network.

Bacon Pepper Jack Stuffing

1 stick butter
2 c. diced onion
2 c. diced celery
1 T. minced sage
1 T. minced thyme
a bit of salt and pepper
3 c. chicken or turkey broth
2 eggs
1/4 c. chopped parsley
6 c. cornbread stuffing mix (like Brownberry or Pepperidge Farm)
8 c. regular stuffing mix (like Brownberry or Pepperidge Farm)
1/2 lb. cooked bacon
1 jalapeno, diced. ribs and seed removed
2 c. diced pepper jack cheese

Melt butter in a large skillet.  Add the onion, celery, jalapeno, sage, thyme, salt and pepper and cook until onion and celery is tender.  Add broth and bring to a simmer.

Beat eggs in a bowl.  Add the stuffing mixes, diced cheese, bacon, and the veggie/broth mixture and toss to coat evenly.

Put the mixture in a greased baking dish and dot with butter.

Cover and bake at 375 degrees for 30 minutes covered with foil and an additional 30 minutes or so uncovered until golden brown and heated through.

Pecan Sheet Pan 'Pie'

I made this for Thanksgiving (from Family Circle mag) this year and really liked it for a few reasons-- you can cut it in smaller pieces so that you have room to try a few different thanksgiving desserts and the pecan pie 'goo' layer is much thinner in than in a pecan pie.  Actually, I am not sure I am going to make pecan pie in a traditional shape ever again!

One note about pie crusts--spend the extra 50 cents on Pillsbury or a brand name store-bought crust and stay away from Walmart's Great Value brand.  I find it to be flat and crumbly.

Pecan Sheet Pan 'Pie'
2 refrigerated pie crusts (1 box), room temperature
1 1/2 c. packed light brown sugar
1 c. light corn syrup
10 T. unsalted butter
5 eggs, beaten
1 t. vanilla extract
3/4 t. salt
3 c. pecan halves

Lightly flour a surface and unroll the 2 crusts.  Stack crusts on top of each other and roll out crusts to a 17" x 12" rectangle.  Place in the bottom of a rimmed 15" x 10" sheet pan and fold over any edges.  Refrigerate while you are preparing the filling.

In a medium pot over medium heat, combine brown sugar, corn syrup, and butter, whisking until smooth and barely bubbling.  Remove from heat and slowly stir in the eggs, vanilla and salt.

Scatter the pecans over the crust in an even layer.  Slower pour filling over pecans.

Bake at 350 degrees for 40 minutes until crust is browned and filling is set.

Cool completely before cutting into squares.

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c = cup
T = tablespoon
t = teaspoon
seriously---no Great Value crusts.

Slow Cooker Butternut Squash Soup

I bought too much squash for my butternut squash shells in the previous recipe, so I found this recipe on a facebook page called Goodful so I could use it up.  I hate throwing away food!    It is way better then 'Goodful' with just the right amount of spicy.  

Slow Cooker Butternut Squash Soup

2 lbs. butternut squash, peeled, deseeded, and roughly chopped
1 medium onion roughly chopped
4 cloves garlic
1 T. or so of olive oil
3 c. vegetable broth
1/2 t. ginger
1/2 t. cumin
1/2 t. coriander
1/2 t. paprika
1/4 t. cayenne pepper
1 1/2 t. salt
1/4 t. pepper
1/2 t. thyme
1/4 to 1/2 c. milk

Put squash, onion and garlic in the slow cooker and drizzle with olive oil.  Add the broth.

Sprinkle the ginger, cumin, coriander, paprika, cayenne, salt, and pepper over the top.

Cook on high for 4 hours or low for 6-7 hours.

With an immersion blender, blend until smooth.

Add the thyme and milk and blend a bit more.

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lb = pound
c = cup
T = tablespoon
t = teaspoon

Butternut Squash and Turkey Shells

This is a nice fall recipe.  This makes enough for about 40 shells so you may need to split it in a couple of pans.

Butternut Squash and Turkey Shells

1 box jumbo stuffed shells, cooked per instructions.

Filling
2 T. olive oil
4 c. butternut squash, diced
2 t. salt
6 cloves minced garlic
2 lbs. ground turkey
4 t. italian seasoning (make your own seasoning blend with this recipe!)
2 t. crushed red pepper flakes
2 t. pepper
4 c. fresh spinach
2 t. salt
24 oz. ricotta cheese
8 oz. mozzarella
2 eggs
1/2 c. parm cheese

Sauce (or by a jar of alfredo--I did!  You will use about 1/2 a jar or so)
4 T. butter
4 T. flour
2 c. milk
pinch of salt
pinch of pepper

Heat olive oil in a large pan.  Add the squash and 2 t. salt and saute for a few minutes.  Add the turkey, garlic, italian seasoning, crushed red pepper, and pepper and stir until meat is cooked through.

Add the spinach and 2 t. of salt until spinach is wilted.

In a large bowl, add the ricotta, eggs, cheeses and a pinch of salt and pepper.  Mix well.

Add the cooked squash-turkey mixture to the bowl and combine.

For sauce,  melt the butter in a saucepan.  Add the flour and cook until it turns light brown.  Add the milk and stir until the sauce thickens.

Spread the sauce in the bottom of a casserole pan.  Stuff each shell with the stuffing mix and place on on top of the sauce.

Bake at 400 degrees for 30-40 minutes.

Sprinkle with a bit of parm and a bit of mozz cheese and bake for an additional 5 minutes until cheese melts.

Stuffed Mexican Chicken Peppers

A chicken twist on stuffed peppers!  This can be prepared and frozen to have later.  Just thaw and then bake when you are ready.

Stuffed Mexican Chicken Peppers

4 -6  bell peppers, your choice of color
2-3 chicken breasts, cooked and shredded
1 t. cumin
1 t. garlic powder
1 t. chili powder
1/2 t. pepper
1 can diced tomatoes with green chilies
2 c. prepared mexican rice (boxed or pouch mix is perfectly acceptable!)
1 c. shredded taco or mexican cheese blend
1 can black beans rinsed and drained

Slice the peppers in half, top to bottom.  Hollow out the insides by removing seeds and white ribs.

Boil a pot of water and drop the peppers in for about 3-4 minutes to pre-cook.  Remove peppers.

Mix all the other ingredients together and fill the peppers.

Bake for 30-40 minutes at 350 degrees until cheese is melted and pepper is tender.


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t = teaspoon
c = cup

Country Chicken and Dumplings

Comfort food.  Enough said.

Country Chicken and Dumplings

2 T. Vegetable oil
4 large chicken breasts, shredded or cubed
4 cloves crushed garlic
3/4 c. peas
1 - 1/2 c. frozen pearl onions
2 - 3 stalks chopped celery
8 oz sliced mushrooms
2 carrots, sliced
1/2 c. butter
1/2 c. flour
8 c. chicken broth
2 c. bisquick
2/3 c. milk

Saute carrots and celery in a bit of butter.

In a pot, cook chicken in oil.  Add garlic, onions, mushrooms.  Cook 5 minutes until veggies are tender.  Transfer to a separate bowl.

In the same pan, melt butter.  Add flour.  Cook for 5 minutes.  Stir until mix is a golden brown.  Add the chicken broth.  Cook about 10 minutes stirring constantly until mixture is smooth and slightly thickened.  Add veggies and chicken and bring to a boil.

Mix the bisquick and milk.  Drop the mix in dumpling blobs in the pot.  Boil for 10 minutes uncovered and covered for an additional 10 minutes until cooked.

Enjoy!

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T = tablespoon
c  = cup


Alternative:  instead of making your own dumplings, buy frozen potato dumplings

Slow Cooker Chuck Roast

Here is a good old-fashioned meat and potatoes kind of meal.  I had about 1 pound of chuck roast so I cut this recipe in 1/3 and it was really tender.   Would definitely make again with a larger cut of meat! Serve with a side of mashed potatoes and even make gravy out of the juice left in the crock!

Slow Cooker Chuck Roast

3-4 lb. chuck roast
1/3 c. soy sauce
1 envelope of French Onion Soup Mix
2 t. ground pepper
Beef broth or water

Combine soy sauce and dry onion mix in the slow cooker. Mix well.
Add the chuck roast.

Pour enough beef broth or water ofer the top of the roast until about 1/2 inch of roast is not covered.

Sprinkle the ground pepper over the top.

Cook on low for about 8 hours.

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c = cup
lb = pound
t = teaspoon

Cole Slaw

I got this recipe from my mother-in-law years ago.  She didn't follow recipes all that much--just the way I like to cook.  It is a solid go-to whenever cole slaw is in order and goes great with pulled pork sandwiches!

Cole Slaw

1 head of cabbage shredded

Dressing:
Equal parts mayo and sour cream
A spoonful of vinegar
A spoonful of sugar

Uncomfortable with vague recipes?  Try this if you have a large head of cabbage, start with about 1/3 c. of mayo and 1/3 c. of sour cream and 1 t. vinegar and 1 t. sugar and see if it is enough.   It's really about personal taste.

Combine the dressing with the cabbage.

Don't overdue it on the dressing.  Once it gets combined with the cabbage, everything softens up a bit.  You can always add more dressing after it sits for a bit if you need to.

Top with paprika for presentation.

Zucchini 'Spaghetti Alfredo'

Looking to shed a few pounds?  Here is a decent alternative to pasta alfredo.  Does it taste like it?  Nope.  But, it is 'good enough'.  And you can eat a lot of it!  1/2 of this recipe is about 250 calories. It's a BIG serving.

I bought a spiralizer from Bed Bath and Beyond for under $10 and it works great on the zucchini noodles!

Zucchini 'Spaghetti Alfredo'

About 1 1/2 lbs. or so zucchini cut into thin strips or use a spiralizer to make it into spaghetti strings
4 c. cauliflower florets cut in smaller sizes
1/4 - 1/3 c. grated parmesan
2 t. chopped garlic
1/4 t. salt
1/4 t. pepper
1/2 - 1 t. red pepper flakes (optional)
1/2 - 3/4 c. milk.  (more if you need to thin out the 'sauce')

Spiralize your zucchini into spaghetti strings.  Spray a large skillet with non-stick spray or use a bit of olive oil to coat bottom.  Cook zucchini noodles for about 3 minutes to slightly soften them. (not too much!)  Transfer the noodles to a colander to drain any liquid.

Cook the cauliflower and about 1/4 c. of water for 5-7 minutes in the microwave until soft. Drain.

In a food processor or blender, combine the cauliflower, parm, garlic, salt, pepper, red pepper flakes.  And blend until smooth.  Add the milk and blend to finish off the sauce.

Slow Cooker French Onion Soup

I found this recipe from 12 Tomatoes on Facebook and modified it a bit for my own taste.  Recipes are just a guideline!

Slow Cooker French Onion Soup

4 lbs. vidalia, sweet or yellow onions, sliced
1 stick butter
2 T. olive oil
10 c. beef broth
1 T. chopped garlic
1 bay leaf
1 t. thyme
1/4 c flour
2 T. worcestershire sauce
3 T. balsamic vinegar
1/2 c. red wine (I used a cabernet sauvignon)
sliced french bread, toasted
1 1/2 c. gruyere or swiss, grated or sliced
salt and pepper to taste

Melt butter and add olive oil and sliced onions.  Cook until onions are carmelized.

Put onions in slow cooker and add broth, garlic, bay leaf, thyme, salt and pepper.

Whisk together the flour, worcestershire, balsamic and red wine.  Add it to the slow cooker and stir to combine all ingredients.

Cook on low for 6-8 hours.

Ladle into oven safe crocks.  Float toasted bread and top with cheese.  Broil to brown cheese and serve.

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c = cup
t = teaspoon
T = tablespoon

Mixed Greens with Pear, Goat Cheese, Cranberries and Walnuts

This is my new favorite salad!  You decide how much you want of each ingredient.  It's not that hard!

Mixed Greens with Pear, Goat Cheese, Cranberries and Walnuts

Salad
50/50 Spring Greens and Spinach
Pear, sliced thin or diced
Honey infused Goat Cheese, crumbled
Dried Cranberries
Candied Walnuts, chopped up (or pecans!  I like these better.)

Dressing
1/3 part cinnamon pear flavored balsamic vinegar ( I used about 2 T.)
2/3 parts olive oil (I used about 1/4 c.)
1 t. honey or more if you are making a larger batch of dressing
1/2 t. dijon or more if you are making a larger batch of dressing
salt and pepper

Alternate Dressing

Don't have cinnamon pear flavored balsamic?  Try this dressing.  I actually like it better than the above!

3 T. apple cider vinegar

2 T. olive oil

1 T. honey

1/2 t. cinnamon

1/2 t. dijon mustard

1/8 t. salt

Layer all ingredients in a bowl.  I like using a low, wide bowl--better distribution and presentation!

Drizzle your desired amount of dressing on the top or serve it on the side.

YUM!

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I used Trader Joe's dried cranberries and Trader Joe's candied walnuts.
I have found honey infused goat cheese at Trader Joe's and our local grocery store, Mariano's.
I get the cinnamon pear balsamic from our local olive oil emporium

Chicken and Sausage Flatbread

We went to Schlafly's Brewery in St. Louis last weekend and had this great appetizer.  I duplicated it at home with ingredients we like.

Chicken and Sausage Flatbread

1 thin pizza crust
2/3 c. or so of jarred alfredo sauce
2/3 c. diced cajun flavored chicken breast. diced
1 chipotle & jack fully-cooked chicken sausage, sliced thin
crushed red pepper flakes
1 1/2 c. or so shredded mozzarella cheese
1/4 c. grated parm cheese

Spread alfredo sauce on crust.  Add the diced chicken and sliced chicken sausage.  Sprinkle on some crushed red pepper flakes.   Combine the mozzarella cheese and parm cheese.  Sprinkle over the top of the pizza.

Cook at 450 degrees for about 10-15 minutes.  If you have a convection oven, turn the fan on the last couple of minutes to get nicely toasted cheese top.

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I used Paul Newman's Alfredo Sauce.  Garlic Alfredo Sauce would be good, too!
I used Johnsonville fully cooked chicken sausage

Shrimp Stroganoff Casserole

Here is a quick put together recipe that looks more elegant than the time it actually took to make!  A 9x13 pan will be too big. Choose the next size smaller if you have one. Or a square 9x9 would work.

Shrimp and Mushroom Casserole

1 lb. medium shrimp, cooked and deveined
8 oz. cooked bowtie pasta, or other pasta of your choice
8-10 oz. fresh mushrooms, sliced
1 T. butter
3 T. softened butter
1 T. flour
1 c. sour cream
2 t. soy sauce
1/4 c. shredded parmesan cheese
1 t. paprika

Spread pasta in the bottom of a greased baking dish. Arrange shrimp on top.  Season with salt and pepper.

In a medium saucepan, saute the mushrooms in 1 T. butter until browned.  Transfer the mushrooms to a bowl and toss with the flour.   Stir in the sour cream,  3 T. butter, soy sauce, salt and pepper to taste. Spread mushroom sauce over the shrimp.

Sprinkle parm cheese and paprika over the top of the mushroom layer.

Bake at 400 degrees for about 15-20 minutes or until bubbly.

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lb = pound
oz  = ounces
T = Tablespoon
c = cup
t = teaspoon

Panko Breaded Shrimp

Nothing much to say about this!  It is what it is.  Any size shrimp will do--popcorn, medium, large--just adjust the baking time.

Panko Breaded Shrimp

2 eggs
1 t. Old Bay seasoning
1/2 t. garlic powder
1/4. t. salt
1 - 1 1/2 c. panko bread crumbs
1 lb. peeled and deveined raw shrimp

Whisk together the eggs, old bay, garlic powder and salt in a bowl.  Toss in the shrimp until they are well coated with the mixture.  

Put the panko bread crumbs in another bowl.  Toss in the shrimp until they are coated with the crumbs.  Working with a slotted spoon or tongs for the transfer works well. You can work in smaller batches and add more panko if you prefer.

Place the shrimp on a well oiled or sprayed baking sheet.

Bake at 450 degrees for 6-8 minutes depending on shrimp size

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lb = pound
t = teaspoon

Cheesy Rice Casserole

I got this recipe from a really old Mr. Food recipe book that was passed along to me.  It's a nice fancy version of a rice side dish.

Cheesy Rice Casserole

1 large onion, diced
2 T. butter
2 c. cooked white rice
2 eggs, beaten
1 c. milk
1 c. swiss cheese (or another cheese of our choice)
1/4 t salt
pepper to taste
paprika and parsley for garnish

In a large skillet,  saute the onion in the butter until the onions are golden brown.   Add the rice, milk, cheese, salt and pepper to the pan to combine.

Bake at 375 degrees in a greased baking dish for 20-25 minutes.

Garnish with parsley and paprika.

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c = cup
T = tablespoon
t = teaspoon

American-Style Hamburger Meatloaf

Looking for a plain-old-no-frills meatloaf?  This one is for you.

American-Style Hamburger Meatloaf

1/3 c. fine dry bread crumbs
1 egg, slightly beaten
1/4 c. finely chopped onion
1/4. c. finely chopped dill pickle
3 T. milk
3 T. ketchup
2 T. mustard (yellow or dijon, your choice!)
1/2 t. salt
1/4 t. pepper
1 lb. ground beef (at least 85% lean)

Mix all ingredients in a bowl except ground beef.

Add ground beef to bowl and combine.

Form in a log that fits in a bread loaf pan but leaves at least 1/2 inch on all sides.  Or put on a rack on a sheet pan to let the fat drip away.

Bake in a 350 degree oven for about 1 hour or until internal temp of meatloaf reaches 160 degrees.

Remove from the oven and let rest 5 minutes or so before slicing into thick slices.

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c = cup
T = Tablespoon
t = teaspoon
lb = pound

Chicken Taco Salad

Waist friendly salad here!  It's not all that pretty to look at so there is no picture, but it is good none the less!

This makes about 4 main meal servings.

Chicken Taco Salad

1 lb. chicken breasts
1 c. salsa, your choice
1 can black beans, drained and rinsed
3/4 c. frozen corn, optional

Throw everything in a crockpot.  Cook on low 4-5 hours.
Shred the chicken with 2 forks and return to crockpot.
Keep warm until ready to eat.

Put a good pile of choice of lettuce or greens on a plate.  Add a big scoop of chicken mixture.  Top with cheese and serve with the Avocado Buttermilk Dressing in the previous post.  You will be glad you did.


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lb = pound
c = salsa

Avocado Buttermilk Dressing

I got this recipe from skinnytaste.com and made a slight modification.  Yes, I will be repeating this!   Looking for something to put it on?  Try the chicken taco salad recipe in the next post.

Avocado Buttermilk Dressing

3/4 c. lowfat buttermilk
1 jalapeno pepper, seeds removed, but keep some ribs if you want a bit of a kick
1/4-1/2 c. loosely packed fresh cilantro
1 avocado
1/2 - 3/4 T. minced garlic
1 green onion, chopped
juice of 1 lime
1/8 t. cumin
1/4 t. pepper
1/2 t. salt

Put everything in a blender to combine.

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c = cup
T = tablespoon
t = teaspoon

Taco Salad Pizza

A pizza that is also a salad?!?  Yup.  This is a great way to use up leftovers from taco night and would work with beef or chicken.

Need a good taco seasoning recipe?  Check out the recipe posted on January 23, 2016.

Taco Salad Pizza

All of these amounts are estimates and can be altered based on your preference

Thin pizza crust
1 c. refried beans
1/2 c. salsa
1-2 c. ground beef, cooked and crumbled.
1 1/2 c. shredded mexican cheese
2-3 c. shredded lettuce
1/2 tomato, diced
2-3 green onions sliced thin
Sour cream for garnish, if desired
Guacamole for garnish, if desired

Spread refried beans on pizza crust.
Spread salsa over the bean layer.
Add ground beef (or chicken) all over the pizza.  If beef is not already seasoned with taco seasoning, sprinkle a couple of teaspoons of taco seasoning.
Add shredded cheese all over the pizza.

Bake at 425 for about 8-10 minutes (or according to your pizza crust instructions) until everything is hot and melted.

Top with lettuce, tomato, green onion, sour cream and guacamole.

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I use a store bought, already cooked, ready-to-go, very thin pizza crust
c = cup

Almond Crusted Mahi Mahi

We are trying to eat more fish but we don't want boring fish.  I made this one up and it was a really good meal.  Mahi mahi is a more 'meaty' fish and the mustard coating really gave this some nice flavor.   Gonna make this one again for sure.  This recipe is for 2 filets about 3x3 inches in size.

Almond Crusted Mahi Mahi

1 T. or so spicy or dijon mustard
About 2/3 c. almond flour (I used Trader Joe's)
About 1 t. lemon pepper seasoning
About 1/2 t. dill

Combine the almond flour, lemon pepper and dill in a shallow dish.

Rub the mustard on all sides of the fish.

Coat the mustard covered fish filet on all sides with the almond mixture.  Have extra?  Try to press some more on to the already coated fish filets.

Bake in a 400 degree oven for 6-8 minutes per side or until white and flaky.

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T = tablespoon
c = cup
t = teaspoon

Crockpot Chicken Pepper Jack Chili

Every February, we coordinate a Chili Cook-Off as a fellowship event at our church.  I decided to try something new this year and went with a white chili.  I came in 2nd place only to be outdone by my bro-in-law's turkey chorizo chili.  Maybe next year.....

This makes a huge batch--I'd say 16 servings or so.  You could cut it in 1/2 if you have a smaller crowd.

These are the exact ingredients I used but you can always substitute different brands or flavors.  It is chili, afterall.  Not rocket science.

Crockpot Chicken Pepper Jack Chili

6 cans Trader Joe's White Beans, drained and rinsed
2 cans Trader Joe's Premium chunk white chicken in water, drained
1 jar Trader Joe's Garlic Chipotle Salsa
1 jar Trader Joe's Chunky medium Salsa
1 lb. Kraft Pepper Jack Cheese, medium.  Cubed.
1/2 bag of Trader Joe's Fire Roasted Frozen Corn
1 - 1 1/2 c. chicken broth

Dump all ingredients in a crockpot and cook 4-5 hours until cheese is melted.

Garnish with cilantro, sour cream or avocado if desired.

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c = cup

Taco Seasoning

Why buy an envelope of seasoning when you can make it yourself in bulk and know exactly what is in it?  Make it mild or with a bit of a kick with the substitution of some chipotle chili powder.

Taco Seasoning
1/4 c. chili powder (for more heat use 1-2 t. chipotle powder and regular chili powder to equal 1/4 cup)
2 T. cumin
2 T. paprika
1 T. + 1 t. oregano
1 T. + 1 t. salt
2 t. garlic powder
2 t. onion powder
1 t. cayenne pepper

Use about 2 T. per pound of ground beef.

Brown ground beef, drain.  Add seasoning and about 1/3 c.  water.  Simmer a minute.

You can also use shredded chicken!

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c = cup
T = tablespoon
t = teaspoon

Stuffed Green Peppers

If you want to eat a filling meal but are trying to cut calories, try this one.  It will leave you satisfied.


Stuffed Green Peppers

5 green peppers
1 chopped tomato
1 lb. lean ground beef
1 c. chopped mushrooms
1/2 c. chopped onion
1/2 c. corn
2 small cans tomato sauce
1/2 c. cheese
2 t. taco seasoning
2 t. minced garlic


Slice peppers in halves, top to bottom and trim out stem and white ribs.

Spray a baking dish with oil.  Bake the green pepper halves for 25 minutes at 375 degrees.

Brown the beef.
Sauté the onion, mushrooms and corn.
Add tomato, tomato sauce, cheese, taco seasoning and garlic.

Scoop the mix into the green pepper halves.  Bake for 20 minutes more at 350 degrees.

Baked and Broiled Lobster Tails

We had lobster tails with our beef filet Christmas Eve and prepared them this way.  They turned out great!

Baked and Broiled Lobster Tails

As many 4-5 oz. lobster tails as you need for your crowd

Trim off each lobster tail belly and lift lobster meat off the shell but keep it attached at the tail.

Brush each with olive oil and season with salt, pepper, and dill or paprika.

Heat oven to 375 degrees.  Bake for about 10-12 minutes.  If you use larger tails, cook a couple of minutes longer.

Brush with a bit more oil and broil for a couple of minutes.

Alison's Famous Pancakes

Any time Alison has friends (or cousins!) over for breakfast, this is her go-to recipe.  I had them this weekend before she went back to college and they were a hit!

Alison's Famous Pancakes

1 1/2 c. flour
3 1/2 t. baking powder
1 t. salt
1 T. sugar
1 1/4 c. milk
1 egg
3 T. butter, melted
1 t. cinnamon
1 T. vanilla

In a bowl, add flour, baking powder, salt and sugar.  Make a well in the center and pour in the milk, egg, melted butter, cinnamon, and vanilla.

Heat a lightly oiled griddle over medium high heat.  Pour about 1/4 c. for each pancake.  Brown and flip to cook on other side.

Eat!

Beef and Broccoli Stir Fry

Have a craving for Chinese take-out?  This is better.  Trust me.  We had leftover beef tenderloin from a fondue party.  It seems extravagant but man, was it tender.  You can use a cheaper cut of beef if you prefer to save a few bucks.  This makes about 10 size servings.  Serve with the faux fried 'rice' in previous post for an awesome combination.

Beef and Broccoli Stir Fry

1 1/2 -2 lbs. beef tenderloin
1 head broccoli cut into florets
1 lb. sliced mushrooms
2 T. vegetable oil

Sauce
1/2 c. soy sauce
2 T. brown sugar
4 cloves garlic, minced
2 T. flour
1 T. orange juice or sherry
3 T. vegetable oil
2 T. sweet chili sauce


Whisk together all of the sauce ingredients and set aside.

Heat 2 T. oil in wok.  Add the beef and brown.  Add the broccoli and mushrooms until sauteed.

Add the sauce to the wok and cook together until the sauce thickens just a bit.

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c = cup
T = tablespoon
lb = pound

Faux Fried Rice

Looking to cut out some carbs and fool yourself into thinking you are eating something you maybe shouldn't? Try this!  Does it taste exactly like fried rice?  Of course not.  But it is really good! I am definitely repeating this one. Try with the delicious Beef and Broccoli in the next post!

Faux Fried Rice

1 small head of cauliflower, about 2 1/2 c. riced
2 T. sesame seed oil
3 green onions
1 c. frozen mixed peas and carrots
2 eggs, lightly beaten
3 T. soy sauce
1 green onion for garnish

Cut the cauliflower to florets and pulse in a food processor until consistency of small rice.

Add sesame oil to a hot skillet.  Saute peas and carrots until thawed and softer.  Add green onions and saute a bit longer.

Push the peas and carrots to one side of the pan.  Add the eggs and cook/chop up to small pieces. Mix it in with the veggies.

Add the cauliflower 'rice' and saute until the 'rice' is soft.

Add the soy sauce.

Garnish with green onion and ENJOY!

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c = cup
T = tablespoon