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Tuesday, March 11, 2014

EASY Irish Soda Bread

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With St. Patrick's Day coming soon, I made Irish Beef Stew this week. I wanted some bread to go along with it and decided to try out some Irish Soda Bread.  I was so surprised with how easy it was to make and also how good it was! It only has 4 ingredients!!


This bread is so fast to make. It doesn't need to rise, so it can be made at the last minute. I always think of making bread way too late for dinner. so I love a quick and easy bread.  It has a biscuit-like taste, but it hearty and crusty.  I made mine with half whole wheat flour, to make it healthier.


Ingredients:

3 3/4 c. flour
1 tsp. salt
1 tsp. baking soda
1 2/3 c. buttermilk.

Preheat oven to 425 degrees. Mix the dry ingredients in a large bowl. Pour in the buttermilk. (If you don't have buttermilk on hand add 1 Tbsp of lemon juice for each cup of milk and let it sit for 5 minutes or so.) Mix the dough with a wooden spoon. Dust the counter with flour and gently knead the dough. Pat it into a circle and place it on a baking sheet. Slice a criss cross on the top of the loaf before baking. 

Bake for about 30 minutes. Check it to make sure it isn't browning too quickly. If so, reduce the temperature a little. Cool slightly before eating. 

This is a delicious bread & is wonderful to make any time of year!  






Friday, February 14, 2014

Coconut Oil Chocolates

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Happy Valentine's Day!  I have some sweet little heart treats to share with you today!



I know it has been some time since I have updated here. Pregnancy & a newborn do not equal lots of creative cooking.  I am excited to start getting my body back into shape and have been experimenting with a few healthier desserts to satisfy my massive sweet tooth. Today's recipe is so delicious- it is definitely a keeper. I made coconut oil chocolates with peanut butter.  Peanut butter and chocolate are one of my favorite combos!!

This is super easy to make and definitely one you will love!


1/2 c. Coconut Oil
1/3 c. Cocoa Powder
1/2 c. smooth peanut butter
1/4 c. honey
1/2 tsp vanilla.

Melt the coconut oil and peanut butter to make mixing MUCH easier. Combine all ingredients. It will be very runny. Pour it into molds. Freeze until solid. These melt very easily and are best kept in the fridge or freezer. 





Friday, December 13, 2013

Crispy Cornmeal & Parmesan Crusted Chicken

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It has been way too long since i have stopped in to share a recipe here. Pregnancy takes the creative foodie out of me, I must say...

I make this yummy parmesan chicken all the time and wanted to try something similar but without breadcrumbs. I have some cornmeal grits- the kind used to make polenta. It is a more coarsely ground cornmeal. I decided to try using that as my chicken coating for dinner last night. I absolutely loved the outcome and so did my family.   My pickiest eater loved it and asked for more!


It was incredibly quick and easy to throw together. 

Ingredients:
2 chicken breasts 
1/2 c. cornmeal
1/4 c. parmesan cheese
1/4 tsp garlic powder
salt and pepper
1/2 tsp dried onion flakes (or powder)
Olive oil for cooking


Drizzle a little olive oil in a frying pan and start it heating.  Combine the coating ingredients into a bowl.  Cut the chicken into strips.  Dip it into the coating and cover all sides. I didn't dip the chicken into anything before, but you could use an egg white if it isn't sticking well.  Cook in frying pan until all sides are lightly browned and the chicken is cooked through. 



Serve it up hot with a few delicious sides and you have a quick & easy dinner for your family!  It is really good left-over on a salad, too!






Wednesday, October 30, 2013

Peanut Butter Apple Oatmeal

Print Friendly and PDF I L.O.V.E. oatmeal when it is cold outside. The Fall weather is settling in, so I needed another yummy  oatmeal recipe. This Apple Peanut Butter Oatmeal has hit the spot and I have had it three times this week.  This recipe makes enough for one very large serving, so if you want it to share with a few more people, double accordingly.



Ingredients:

1 apple
1 tsp cinnamon
1 tbsp coconut oil or butter
1/4 tsp nutmeg
2 Tbsp peanut butter
1 tsp peanuts
1/2 c. oats
1 c. milk
1 tsp vanilla
2 Tbsp brown sugar
1 Tbsp ground flax


Cook apples in coconut oil until softened. Add in spices, oats, 1 Tbsp peanut butter, and milk. Cook and boil about 10 minutes.  Remove from heat. Add vanilla. Top with more peanut butter & peanuts.



Enjoy your breakfast!

Thursday, October 24, 2013

Pie Fries with Apple Pie Dip

Print Friendly and PDF Want a fun and easy alternative to the traditional apple pie?  We made some little pie fries with an apple pie dipping sauce. This is easy for kids to eat & so delicious!  It's a great fall treat!



To Make the Pie Fries:

1 1/3 c. flour
5 Tbsp sugar (divided)
1/2 tsp salt
1/2 c. shortening
3-6 Tbsp ice cold water
1 1/2 tsp cinnamon
2 Tbsp melted butter

Blend flour, 3 Tbsp of the sugar, and salt in a medium mixing bowl. Cut in the shortening using a fork or pastry blender. Mix until crumbly.  Add in half of the cold water and stir. Add additional water 1 tablespoon at a time until the dough holds together. Flatten into a round disk. Wrap in plastic wrap and chill for 30 minutes (up to 2 days).

When ready to cook them, preheat the oven to 375 degrees. Combine 2 Tbsp sugar and the cinnamon.  
Roll out the dough on a lightly floured surface into a rectangle. Cut into strips with a pizza cutter. Place on a cookie sheet. Brush with melted butter ans sprinkle with cinnamon and sugar mixture. Bake 12-15 minutes or until lightly golden. 




For the Apple Pie Dip:

1 apple peeled & diced
1/4 c. applesauce
1 Tbsp butter
1-2 tsp cinnamon
1/4 tsp nutmeg
1/4 c. brown sugar

Cook the apple in a small pan with the butter and spices until it is soft.  Add in sugar and applesauce. Cook a few minutes until bubbly. Let cool.



Happy Fall Ya'll!!



Friday, September 20, 2013

Rustic Mini Apple-Raspberry Hand Pies

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This mini pie is not made the traditional way in a pie pan. I just folded the crust over the filling and baked them on cookie sheets. The crust is a sugar cookie pie crust.  It was SO delicious that after they were gone, my son begged me to make it again.  I definitely will be!





Sugar Cookie Pie Crust:
1/2 c. softened butter (1 stick)
3 Tbsp sugar
1 large egg yolk
3 Tbsp cream or milk
1 1/2 c. flour
1/8 tsp salt (if using unsalted butter, double that amount)

Mix butter and sugar. Add in the egg yolk and cream and mix well. Mix in the flour and salt. Gather up into a ball. If it is too soft to work with, chill for about half an hour. Roll out on a lightly floured surface. This will make enough for a single 9" pie crust or 4 mini pies.  (If using in a large pie, pre-bake it at 375 for 30 minutes. Cover the edges with foil for half of the time so it does not burn.)  If making into mini pies, I used a round bowl to cut circles for my pies. Place them onto a cookie sheet. 



Apple-Raspberry Pie Filling:
3 apples peeled and chopped
1 cup frozen or fresh raspberries
1/2 cup sugar
squeeze of lemon juice
1/4 tsp. cinnamon
1 1/2 Tbsp. cornstarch
1-2 Tbsp water

In a saucepan, cook the apples, raspberries, sugar, cinnamon, and lemon juice. Cook over medium heat for around 10 min.

In a small bowl combine the water and corn starch. Add this to the apples and raspberries and continuously mix until the mixture has thickened.

Set aside to cool down.



Scoop the filling onto the dough and fold in half. Bake at 375 for about 20 minutes or until the crust is golden.  Top with fresh whipped cream.




Friday, September 6, 2013

Cheesy Mexican Quinoa & Chicken Casserole

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This was such a delicious and nutrition-packed dish! It was simple to put together, too!



2 c. Quinoa- cook (with broth for extra flavor) according to package directions
1 diced onion
1 diced bell pepper
1 c. sour cream
1 c. salsa
1 can drained, rinsed black beans
1 c. or can of corn
Cooked, cubed chicken (I used a can of cooked chicken to make it quicker)
1 c. grated cheddar or mexican blend cheese
2 cloves minced garlic
salt & pepper


I cooked the onions & peppers with the quinoa so they were tender. Mix all ingredients together- if you think it needs more flavor or wetness add more salsa or season with more salt & pepper. Pour into a medium sized baking dish.



Bake at 375 degrees for about a half hour, until bubbly and cooked through. 



Sunday, August 25, 2013

Blueberry-Peach Breakfast Crisp

Print Friendly and PDF Do you love fruit crisp?  It has always been one of my favorite desserts, with fresh whipped cream or vanilla ice cream on top. . . Yum!  Well, I woke up this morning with a craving for some fruity crispiness.  I couldn't justify all of the butter and brown sugar for a meal, so I decided to try a healthier version.  Fruit Crisp for breakfast... Oh, yes!!  



In my search for recipes, nothing was quite fitting what I had in mind. After combining a little of this and a little of that, I came up with a most delicious concoction!  I had some frozen peaches and blueberries in my freezer, so that's what I used- but you could really substitute any fruit in this recipe. 




For the Fruit Filling:
1 c. blueberries
1 1/2 c. cut peaches
1/4 c. honey
1/4 c. applesauce
1 Tbsp. cornstarch

For the Topping:
1 1/4 c. oats
1 Tbsp. ground flax seed
2 Tbsp. brown sugar
1 Tbsp softened butter
1 Tbsp coconut oil
1/2 tsp cinnamon
1.2 tsp vanilla extract
dash of salt.


Preheat the oven to 375 degrees. Mix the fruit filling and pour into a square baking dish.  Mix the ingredients for the topping and pour evenly over the top. Bake for 30-40 minutes- until bubbly and golden brown on top. 



Serve warm~ it is delicious with a little dollop of vanilla Greek yogurt on top!

This is so sweet an delicious- I may just change up my dessert one and not let anyone in on the secret...



Thursday, July 11, 2013

Whole Grain Almond-Sesame Crackers

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I have seen some homemade cracker recipes online and always wanted to try them out.  

I finally did and I am in love!  


These were thrown together in just a few minutes & my kids & I were thrilled with the tasty results. 


Garlic Herb Crackers
Yield will vary depending on the size you cut your crackers
-
3/4 c. almond flour 
3/4 c. whole wheat flour
1/4 c. ground flax meal
1/2 c. sesame seeds
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. salt
1-2 Tbsp. extra-virgin olive oil
1 Tbsp. honey or agave nectar
2-3 tablespoon water
-
Preheat the oven to 350 degrees.  Combine all of the ingredients in a mixing bowl.  Add more water or oils as needed to make the dough stick together. Use your hands to form the dough into a thick square or rectangular. Place the dough between two sheet of parchment paper and roll out to about 1/8-inch thick.


Transfer the dough to a baking sheet. Remove the top sheet of parchment and cut the dough into squares using a pizza cutter. Bake for 12-15 minutes or until golden brown. Cool completely before separating into crackers. (Store in an airtight container at room temperature.)


Delicious with your favorite dip or cheese spread!!


These can easily be made gluten-free by using all almond flour!!



Monday, June 24, 2013

Crock Pot French Dip Sandwiches

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This sandwich was perfect. I have always loved French Dip, but with this shredded meat, it is absolutely amazing!!  




Ingredients:

2-3 lb. Beef roast
1 pkg. Aujus sauce mix
1 Pkg. Beef Gravy mix
1 1/2 c. water
2 Tbsp minced dried onions (or 1 diced onion)
1 Diced
Sliced Provolone or Swiss Cheese
Sauteed Bell Peppers, Mushrooms, & Onions
Crusty Rolls


Combine the meat, aujus sauce, gravy mix, water and dried onions in a crock pot.  Cook on low in a crock pot for 8-10 hours, or on high for 4-6.  I usually start it on high until it begins boiling, then turn it to low. Cook it until the meat falls apart when shredded with a fork.

Serve on crusty rolls with melted cheese and sauteed veggies. Use the broth in the crock pot for dipping you sandwich.  It is messy and delicious. 


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