Wednesday, May 28, 2014

Fresh Veggie Stack

I saw this on my friend's facebook page and HAVE to make it!

Stack tomatoes, some mozzarella cheese, basil and asparagus and drizzle with some balsamic vinaigrette. Delicious.

Friday, April 18, 2014

Coconut Mango Rice

I almost forgot how to post a recipe its been so long!  This is a recipe I had been wanting to try for a long time.  I don't even know where I heard about it but it is so easy I didn't need to write it down.  It's just been in my head all this time:)  This rice is very sweet and you don't have to add the mangos if you don't have them.  The coconut rice alone is delicious.  So, next time you have left over rice give this a try!


Mango Coconut Rice

1 c. canned coconut milk
6 Tbls. sugar
1/2 tsp. salt
2 c. cooked white rice
1 mango, chopped (optional)

Simmer coconut milk, sugar, and salt together stirring constantly.  About 3 minutes.  Add cooked rice and mix to combine.  Let sit so the rice can soak up the liquid.  Add chopped mangos right before serving.  Yummo!!

Tuesday, April 8, 2014

Sweet & Sour Cabbage

I thought this recipe was already on here, but it's not! I was searching and searching. This, along with the German potato salad are must haves when you make bratwurst. If you want to have an authentic Oktoberfest, make these.

PS. In German cooking, bacon grease is a must have ingredient. Don't worry. It's fat-free. :)

Sweet-Sour Red Cabbage

Sweet & Sour Cabbage
(Betty Crocker)

1 medium head red cabbage (1 1/2 lb), thinly sliced
4 slices bacon, diced
1 small onion, sliced
1/4 cup packed brown sugar
2 tablespoons Gold Medal® all-purpose flour
1/4 cup water
3 tablespoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper

In 10-inch skillet, heat 1 inch water to boiling. Add cabbage; heat to boiling. Boil uncovered about 15 minutes, stirring occasionally, until tender; drain and set aside. Wipe out and dry skillet with paper towel.

In same skillet, cook bacon over medium heat 4 minutes, stirring occasionally. Stir in onion. Cook 2 to 4 minutes, stirring occasionally, until bacon is crisp. Remove bacon and onion with slotted spoon; drain on paper towels. Drain fat, reserving 1 tablespoon in skillet.

Stir brown sugar and flour into bacon fat in skillet. Stir in water, vinegar, salt and pepper until well mixed.

Stir in cabbage, bacon and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until hot.

Makes 8 servings (1/2 cup each)

Friday, November 1, 2013

I scoured the web for a whole wheat waffle recipe and found the perfect one. It's light and I love the hint of cinnamon. Something you can feel good about serving your family!

Whole-Wheat Waffles
http://www.100daysofrealfood.com
SERVES: 4 – 5

INGREDIENTS
2 large eggs
1 ¾ cups milk (I have used everything from skim milk to thick buttermilk…so whatever you have on hand should work)
¼ cup oil (I used coconut oil)
1 tablespoon honey
½ teaspoon ground cinnamon
¼ teaspoon baking soda
1 ½ cups whole-wheat flour (I used King Arthur’s organic white whole-wheat flour)
2 teaspoons baking powder
⅛ teaspoon salt
Warmed 100% pure maple syrup for serving
Fresh fruit for serving

INSTRUCTIONS
Preheat your waffle iron.
In a large mixing bowl whisk together the eggs, milk, oil, honey, cinnamon, and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear.
When the waffle iron is hot, dab it with a little butter and then ladle some batter onto the center of the iron. Follow the instructions that came with your waffle maker to know how long it should be cooked (mine takes about 3 – 4 minutes each).
Keep waffles warm until you finish cooking all of them. Top with pure maple syrup and fruit. Enjoy!

Tuesday, September 24, 2013

Buttermilk Syrup

I posted this on my family blog and thought I would just share it with y'all here.

Have you ever had Buttermilk Syrup?  It is absolutely delicious, and once you have it you won't want to go back to plain old maple syrup.  Seriously, it's amazing!  Buttermilk syrup has this amazing rich buttery flavor that is to die for.  Absolutely everyone should have breakfast for dinner as soon as possible aka tonight and whip up a batch of this deliciousness.

Buttermilk syrup is easy to make.  Plus you can just store it in a jar in the fridge and heat up the leftovers in the microwave every time you have something syrup can be enjoyed on.  If you are like us, you will be looking for things to put this delicious buttermilk syrup on.

Alright, here's the recipe.  I know there are a lot of them online, but this one is pretty much the best.

Buttermilk Syrup 

1- In a large pot melt 1 cube of butter on low heat.
2- Add 1 cup of sugar and stir it in.
3- Add 1 cup of buttermilk.
4- Turn up the heat and dissolve sugar.
5- Add 1 tsp of baking soda.
6- It will get really foamy and frothy at this point.  This is the reason why you put it all in the large pot.
7- Remove the pot from the heat and stir in 1 tsp of vanilla.    
8- Serve syrup warm and enjoy it with pancakes, waffles, biscuits, ice cream, and more.

Now go make some!  It's delicious!

Wednesday, September 11, 2013

Berry-Stuffed French Toast Casserole

Sorry no picture for this deliciousness. I am doing my best to keep my head afloat. :) Kristi's birthday was yesterday so I hosted a breakfast in her honor. When I saw this recipe featured on Channel 4 morning news, it screamed Kristi to me. And then I got excited cause I had more and more ideas of how to make it even tastier. Throw out your diet for a day, have your girlfriends over and enjoy!

Berry-Stuffed French Toast Casserole

9 Oakdell eggs, beaten
2 cups milk
¼ cup melted butter
½ cup maple syrup (I make my own syrup and ran out of mapeline, so instead I boiled 1 cup water with 2 cups sugar and added 1/2 tsp coconut extract--simmer until sugar is dissolved.)
12 cups cubed stale French bread
1 (8 oz.) package cream cheese, cut into small cubes (I used 2 (8oz) pkgs!!)
2 cups fresh or frozen mixed berries
Blueberry Syrup or maple syrup (optional)

Preheat oven to 350ºF. Grease a 3-quart rectangular baking dish with cooking spray; set aside.

In a smaller bowl combine eggs, milk, butter, and the ½ cup maple (coconut) syrup. Whisk until combined. Place bread cubes in large bowl; add cream cheese and the blueberries. Slowly pour the egg mixture over blueberry-and-bread mixture; gently fold mixture to evenly moisten the bread. Pour into greased casserole dish.

Bake 40 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover with foil the last 10 minutes of baking to prevent overbrowning. Let stand 10 minutes before serving. Cut in squares. Serve with Blueberry Syrup or additional maple syrup, if desired. Makes 12 servings.

I also made a berry pancake topping.
2 1/2 cup frozen berries
1/4 cup of the leftover coconut syrup made for the casserole

Combine in a saucepan and bring to a boil. Cook at a boil for 5 minutes, scraping the bottom as neeeded to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes.


So then, I made the Coconut Syrup featured on my Tropical Pancakes post. The one that calls for coconut milk, brown sugar, and shredded coconut.


Finally, I whipped up some whipping cream adding sugar and--you guessed it--1/2 tsp coconut extract.


We layered the casserole, with the shredded coconut syrup, berry topping, and the coconut whipping cream. It was so delicious! My favorite compliment was that it tasted better than Kneaders!

ENJOY!


Tuesday, August 13, 2013

The Best Cornbread Ever

I love this recipe.  My husband loves this recipe even more.  The other day I made chili and I was going to try something new and alter the recipe a bit.  However, my husband was insistent that I not change something that is already perfect.  Seriously, my husband insists that this Cornbread recipe is absolutely perfect.  You have to make this!

With that in mind, I have not changed the recipe, but I have added some of my own thoughts.  The original recipe, with some Honey Butter if you so desire is found at Mel's Kitchen Cafe.

Cornbread
Source: Mel's Kitchen Cafe

Ingredients:
  • ½ cup cornmeal
  • 1 ½ cup flour
  • 2/3 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1/3 cup oil
  • 3 tablespoons butter, melted
  • 2 eggs, beaten
  • 1 ¼ cup milk
Directions: 

Preheat oven to 325 degrees.  Add dry ingredients and stir to mix them.  Then, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). Bake in an 8” square pan for 30-35 minutes.  The cornbread is amazing warm and the first day.  The amazingness goes down with each day, so try and eat as much as you can the first day.   

This doubles for a 9X13-inch pan, though you need to watch the time.  It's longer than 35 minutes, and in my oven the edges were done but the middle wasn't.  I'll probably lower the temperature and try again in the future.  

Anyway, this cornbread is amazing!  Enjoy!

Tuesday, August 6, 2013

Beef Pot Pie


I grew up with my mom making chicken pot pie. I always loved it! But, she never made a beef one. I had leftover roast I couldn't shred (not pictured), and wanted it to go to good use. I modified my mom's recipe and used some parts of an allrecipes recipe (Beef Pot Pie III). 

INGREDIENTS:

leftover roast, cubed
salt to taste
ground black pepper to taste
1 (14 ounce) can beef broth
3 large carrots, diced
3 potatoes, cubed
1/2 onion diced
1 cup frozen green peas, thawed
1/2 cup stick margarine
1/2 cup flour
1 cup milk

DIRECTIONS:
1. In a 2 quart saucepan over medium heat, pour in beef broth and add carrots, onion, and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

optional: Make pie crust. I like Kristi's recipe and have it written below.

2. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the broth in the pan. Combine the peas with the carrots, potatoes and beef.

3. In a separate pan, melt butter and add flour to create a roux. Slowly add milk and broth stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

4.    Grease a 9x13 inch pan. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Kristi's Pie Crust
2 cups flour
1 tsp salt
2/3 cup butter flavored shortening
7 TBSP ice water

Sift flour and salt. Cut in shortening with a fork until the size of small peas. Sprinkle a tablespoon of water at a time. Toss and fluff with a fork. Use hands and squish into a ball. Roll out on a floured surface until 1/8" thick. Lay over beef mixture and trim edges. 

(With leftover dough--roll out and sprinkle with cinnamon sugar for dessert cookies.)


If you prefer, you could do a biscuit crust. 
1 cup biscuit mix
1/2 cup milk
1 egg

Combine and pour over beef mixture. Bake at 400 for 25-30 minutes or until golden brown.