Chocolate Almond Croissant Bread Pudding

 I found this in Better Homes & Gardens and thought it would be worth trying for a holiday brunch.  Hello, Easter!  I changed it up a bit by adding sliced strawberries before baking.  Seemed like a good idea, and I'm happy.

Chocolate Almond Croissant Bread Pudding

3/4 c. almond flour

1/3 c. sugar

1/3 c. butter melted

2 T. flour

7 eggs

3 c. half and half

1/2 c. packed brown sugar

1 t. vanilla

1/2 t. almond extract

1/4 t. salt

6 croissants, torn into bite-sized pieces (about 8 cups)

1 c. semisweet chocolate chunks (I think dark would be really good, too)

optional: 1 c. or so sliced strawberries

Stir together the almond flour, sugar, butter, flour, and 1 egg.

For the custard, beat together the remaining 6 eggs.  Stir in the half and half, brown sugar, vanilla, almond extract, and salt. 

Spray a 2 - 3 qt. baking dish with non stick spray.  Add croissant pieces to the dish  Add the strawberries if you choose to use them. Pour the custard mix over the top, jiggling the baking dish a bit to distribute it.  Sprinkle with the chocolate chunks.  

Evenly spoon mounds of the almond mixture over the top.

Bake at 350 degrees until golden brown and the custard is set, about 40 minutes for the 3-quart, 50 minutes for the 2-quart dish.

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c = cup

t = teaspoon

T = tablespoon

Blueberry Yogurt Breakfast Bowl

I found this recipe on healthyfitnessmeals and it is such a great cool, refreshing breakfast.  Super satisfying!  I'm pretty sure the recipe is intended as a serving for one, but really, it's a lot if you add a bunch of fruit on top.   I split it and had it two days.

Blueberry Yogurt Breakfast Bowl

1 c. frozen blueberries

1 c. greek yogurt (the original recipe called for vanilla, but that usually has added sugar so I went with plain)

1 T. honey, optional (but if you go for plain yogurt, you'll prob want it)

1 T. chia seeds

Topping ideas: sliced bananas, sliced strawberries, raspberries, blackberries, shredded coconut, granola (try my recipe here!), other fruit or nuts of your choice.

Microwave the frozen blueberries for 1 minute and mash them up with a fork.  Stir in the yogurt, chia seeds, and honey.  

Refrigerate for 2 hours (I do mine overnight)

To serve, scoop your yogurt blueberry mix in a bowl and add your desired toppings.

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c = cup

T = tablespoon

Pork Tenderloin Rub

 Looking for a way to spice a plain pork tenderloin?  I've got you covered.  I found this on sidewalkshoes.com.  Weird name, huh?   This was super juicy and was awesome topped with the mango salsa recipe.  

Do yourself a favor, though.  Do not make this in a ceramic baking dish.  You heat up the pan and then put the cold meat in.   Lessons learned.  Use a metal pan.

Pork Tenderloin Rub

1 t. brown sugar

3/4 t. chili powder

3/4 t. paprika

1/2 t. kosher salt

1/2 t. onion powder

1/2 t. ground cumin

1/4 t. garlic powder

1/4 t. dried thyme

1 lb. pork tenderloin

Combine all of the rub ingredients.  

Rub the tenderloin with the rub on all sides and place it in the fridge for about 20 minutes while you wait for your oven.

Preheat oven to 425 degrees.  Put an oven safe pan in the oven and preheat that, too.

Take the tenderloin out of the fridge and carefully add it to the hot pan in the oven.

Bake it for 15 minutes, then turn the pan and bake for another 10 or so until the pork reaches 145 degrees.  You might want to check it a bit earlier just to be sure.  You don't want this to overcook.  145 degrees was perfect and it wasn't at all dry when we had it for leftovers 2 days later.  

Leftover tip:

Serve the thinly sliced pork loin over a grain bowl topped with leftover mango salsa.  

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t = teaspoon

Zucchini Bread

 Zucchini was on sale this week.  What does that mean?  Start searching for a zucchini bread recipe.  I found this 'healthy zucchini bread' recipe on cookieandkate.com.

Zucchini Bread

1/3 c. melted coconut oil

1/2 c. honey or maple syrup

2 eggs

1/2 c. milk

1 t. baking soda

1 t. round cinnamon + more to swirl on top

2 t. vanilla

1/2 t. sea salt

1/4 t. ground nutmeg

1 1/2 c. grated zucchini (about 7 ounces), gently squeeze out the excess moisture

1 3/4 c. whole wheat flour

optional: 3/4 c. roughly chopped raw walnuts or pecans, toasted a bit.

Preheat oven to 325 degrees.  Grease a 9x5 loaf pan.

Beat the coconut oil and honey until combined.  Add the eggs and beat well.  (if the oil solidifies when in contact with the cold ingredients, rest the bowl in a warm place for a few minutes or 20 seconds in the microwave)

Add the milk, baking soda, cinnamon, vanilla, salt, nutmeg.  Switch to using a spoon and stir in the zucchini.

Add the flour and stir just until combined.  Gently fold in the optional nuts.

Pour the batter in the greased pan and sprinkle lightly with cinnamon.

Bake for 55-60 minutes or until a toothpick comes clean.

Cool in the pan on a wire rack.

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c = cup

T = tablespoon

t = teaspoon

Frozen Yogurt Bark

I saw a few posts online on this whole yogurt bark thing so I gave it a try.  It is a nice cold substitute if you have a craving for ice cream and I like the way you can add a variety of things you have on hand.  It's pretty healthy!

Update:  After eating a few pieces of this, it is really cold on the teeth.  I think I might try to put it in popsicle molds next time as a way to enjoy the flavor a bit more.  I think chopping up the fruit would work for that.

Frozen Yogurt Bark

3 c. plain Greek yogurt

1/4 c. honey

1 t. vanilla extract

Toppings of your choice (sliced strawberries, chocolate chips, granola, blueberries, chopped nuts, swirl in some peanut butter or jam,  whatever!)

Line a baking sheet with parchment paper.

Mix the yogurt, honey, and vanilla.    Spread it in a layer on the parchment paper, I'd say no more than 1/2 inch thick.

Press the toppings of your choice in the bark.

Put the sheet in the freezer for a couple of hours to firm up.

Break the bark into pieces and store in the freezer until you're ready to eat a piece.

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t = teaspoon

c = cup

Shrimp Salad 2

I posted a shrimp salad recipe back in 2018.  Here is another way with different flavors.  I served this over greens but it would be good on a roll as well.

Shrimp Salad

1 1/2 lbs. or so of cooked shrimp, cut in chunks

3-4 green onions, chopped

2 ribs of celery, diced

1/2 c. chopped red cabbage (optional.  I had it on hand and it was a great color addition)

1/2 c. mayo

1 1/2 t. old bay seasoning

2 t. white wine vinegar

dash of Worcestershire sauce

For the dressing, mix together the mayo, old bay seasoning, white wine vinegar, and Worcestershire sauce. Give it a tasted and adjust any of the seasoning or mayo to get the flavor you're looking for.

Combine all of the other ingredients and then stir in the dressing.

Serve on greens or on a roll.

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t = teaspoon

c = cup

lb = pound

Kung Pao Chicken

 I found this general recipe on the Nutritional Weight and Wellness site and tweaked it by increasing the sauce and adding veggies.   It does take a while to prepare, but it is worth it!

Kung Pao Chicken

Sauce

4 T. Bragg Liquid Aminos (it's kinda like soy sauce but has a fuller flavor)

2 T. lime juice

2 T. rice wine vinegar

6 T. broth or water

4 t. corn starch

4 t. sugar or stevia

Stir-Fry

2 T. corn starch

2 T. lime juice

1 t. salt

1/4 t. pepper

1 1/2 - 2 lbs. chicken breast, cut into bite size pieces

about 6 -8 T. coconut oil, depending on the amount of chicken used

either 4-6 small dried Sichuan/Szechuan or Thai hot chili peppers or 6-8 mild ones (I used mild)

1 c. cashews or peanuts

4 cloves minced garlic

2 t. grated fresh ginger

2 -3 c. veggies of your choice (green beans, shredded carrots, broccoli, roasted brussels sprouts, peas, green or red peppers, you get the idea.  mix and match if you want)

4 green onions cut into 1-inch pieces

In a small bowl, combine the sauce ingredients and set aside.

In a medium bowl, combine the corn starch, lime juice, salt, and pepper.  Add the chicken and toss to coat.

Heat a large frying pan over medium heat.  Add 1-2 T. of coconut oil and the chili peppers.  Allow the peppers to char on the outside just a bit.  If they burn, start over.   Remove the peppers and set them aside for later.

Increase the heat to high and add the remaining 5-6 T. coconut oil to the pan.  Add the chicken and stir occasionally until it is opaque, about 3-4 minutes.

Add the veggies and remaining stir fry ingredients, including the chili peppers and stir fry until the chicken is cooked.

Stir in the sauce and allow it to simmer and thicken for another couple of minutes.

Serve over rice.

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t = teaspoon

T = tablespoon

lb = pound

c = cup