A LA GRAHAM

CLASSIC CHILI

2020-02-02T20:11:00.001-06:00

Perfect for cuddling up on the couch and watching the Super Bowl tonight!

CLASSIC CHILI

Serves 4-6

1 medium yellow onion, diced
1 pound ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (15 oz.) can black beans, drained and rinsed
1 (8 oz.) can tomato sauce

Add beef to a Dutch oven or large pot and sauté over medium-high heat breaking it up with a wooden spoon until it is no longer pink. Add the onion. Cook for 5 minutes, stirring occasionally.

Add the chili powder, cumin, sugar, garlic powder, salt and pepper. Stir until well combined.

Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Bring to a low boil. Then, reduce the heat to low and gently simmer the chili, for a minimum of 30 minutes, stirring occasionally.

Serve with cheese and avocado slices or whatever you like!

Waiting for the game...

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CLASSIC MIDWEST GOULASH

2018-02-04T16:37:00.002-06:00

This is one of my daughter's favorite meals so I indulged her and made it this afternoon. It's perfect for a cold winter's day (windchill is -1 as I type), when your husband is just getting home from hunting and your friends and family are all getting ready to get together to watch the Super Bowl. I hope you all have a wonderful, cozy and fun evening tonight with your loved ones.

CLASSIC MIDWEST GOULASH
Serves 4-5
Adapted slightly from Paula Deen

1 pound lean ground beef

1 large onion, chopped

3 cups water
24 ounce can tomato sauce
2 15-ounce can diced tomatoes
2 cloves garlic, minced
2 tablespoon Italian seasoning
4 bay leaves
3 tablespoons soy sauce
1 tablespoon salt
2 teaspoon ground pepper
2 teaspoon garlic powder
2 cup dried small pasta
Parmesan

In a Dutch oven, saute the ground beef over medium-high heat, until no pink remains. Break up meat while sauteing; pour off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, salt, pepper and garlic powder. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the pasta, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 15 minutes more before serving. Add salt and pepper if needed and sprinkle Parmesan on top if desired.

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ONE BOWL EASY BROWNIES

2018-02-01T17:06:00.003-06:00

This is my daughter's favorite brownie recipe. It is perfect because I always have the ingredients on hand and it doesn't require high end chopped chocolate or espresso, or anything that I need to make a special trip to the store for. Its basic but its delicious and its easy enough for her to make on her own.

These brownies are the perfect combination between fudgy and cakey. They have a rich chocolate flavor and like all chocolate baked goods, taste better on the day after they are baked. They are easy to make and also freeze well.

ONE BOWL EASY BROWNIES
Adapted from joy of baking
Makes 16 brownies

5 ounces (150 grams) (little less than 1 cup) dark chocolate chips

1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces

2 tablespoons (15 grams) cocoa powder

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

3 large eggs

3/4 cup (95 grams) all-purpose flour

1/4 teaspoon salt

3/4 cup (125 grams) dark chocolate chips

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Line an 8-inch (20 cm) square pan with parchment paper.

Melt the chocolate and butter in microwave, stirring every at 30 seconds until melted. Let cool for a few minutes. Stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.

Finally, stir in the flour, salt and chocolate chips. Pour into the prepared pan and bake for 25-27 minutes, or until a toothpick comes out with a few clumps clinging to it. Do not over-bake. Remove from oven and let cool. Serve at room temperature. These taste better on the day after they are baked and they also freeze well.

One of the many good things about owning dogs and being married to an adventurous husband is you are constantly exploring and getting lost in God's beautiful world...

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SHEET PAN CHICKEN FAJITAS

2018-02-01T14:30:00.002-06:00

This is what our new taco night looks like. Everyone loves it and it couldn't be easier to make.

Sheet Pan Chicken Fajitas

Adapted from number-2-pencil
1 1/2 lbs chicken breast, sliced thin
1 green bell pepper, 1/4 inch slices
1 red bell pepper, 1/4 inch slices
1 small red onion, 1/4 inch slices
1 1/2 tablespoons olive oil
1 teaspoon of kosher salt
ground pepper
1 1/2 teaspoon of chili powder
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of ground cumin
1/2 teaspoon of smoked paprika
tortillas, warmed
Optional:
Cheese, Limes, Salsa, Avocado, you get the idea
Preheat oven to 425 degrees.
In a large bowl, combine onion, bell pepper, chicken slices, olive oil, salt and pepper and spices. Toss to combine. Spread chicken, bell peppers and onions on baking sheet.
Cook at 425 degrees for about 20 minutes, until chicken reaches 165 degrees. Then turn oven to broil and cook for additional 1-2 minutes just letting the veggies pick up some color. Watch carefully to make sure they don't start to burn.
In the last five minutes of cooking, not while the broiler is on, let tortillas wrapped in foil warm in the oven. Serve in warm tortillas.
My loves...

I made little hearts with adjectives that describe them and hang one on their door everyday for the month of February...

They were quite excited this morning to read their word for the day...

I added the hearts below if you want to print them off for your children...

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SOFT AND THICK SNICKERDOODLES

2018-01-29T19:39:00.002-06:00

Love these cookies; they are a household favorite. It seems almost anything with cinnamon and sugar is. These are much puffier and softer than my other snickerdoodle cookie recipe found here.

Soft and Thick Snickerdoodles
Adapted from Sally’s baking Addiction
Makes 24 cookies

1 cup (2 sticks or 230g) unsalted butter, softened to room temperature
1 and 1/3 cup (267g) granulated sugar
1 large egg
2 teaspoons vanilla extract
3 cups (375g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
2 and 1/2 teaspoons ground cinnamon
1/2 teaspoon salt

TOPPING:
1 teaspoon cinnamon

1/4 cup (50g) granulated sugar

Preheat oven to 375°F (190°C). Line two large cookie sheets with parchment paper

Make the topping: toss 1/4 cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Set aside.

Make the cookies: In a large bowl using a hand-held mixer or stand mixer, cream the softened butter for about 1 minute on medium speed. Add the sugar on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. Set aside.

In a medium size bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. The dough is quite thick.

Take 1.5 - 2 Tablespoons of dough and roll into a ball or use a cookie scoop. I use a medium Pampered Chef cookie scoop. Roll the dough balls into the reserved cinnamon-sugar topping. Press cookies just a little with the flat bottom of a glass and sprinkle extra cinnamon-sugar on top if desired. Bake cookies for 11-12 minutes or until the edges are just set up. Do not over bake.

The cookies will be very puffy and soft. Allow cookies to cool slightly and then transfer to a wire rack to cool completely.

And speaking of Doodles....meet my new Labradoodle puppy Otis...

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BACON AND VINEGAR POTATO SALAD

2018-01-29T19:16:00.000-06:00

This is my favorite potato salad. Its so easy, delicious, fresh and the vinegar gives it the perfect kick. You can serve it cold but it is best served warm. I wait to sprinkle the bacon on right before serving because no one wants chewy bacon. Also when I store leftovers it in the fridge, I store the bacon crumbles in a separate bowl so they stay crisp.

Bacon and Vinegar Potato Salad

6 cups white potatoes, diced (I do not peel but you could)
6 slices bacon, diced (I use a scissors to cut up)
1 medium onion, diced
1/3 cup white vinegar
2.5 tablespoons water
1.5 tablespoons white sugar
1-2 teaspoons salt
ground black pepper
fresh parsley

Boil potatoes in salted water until tender, about 10-15 min. Sauté bacon pieces in frying pan, stirring constantly until crisp. Drain bacon pieces on paper towels but reserve a little bacon fat in the frying pan. Add the onion to the reserved bacon fat and sauté until softened. Add salt and pepper.

Tale off the heat and add vinegar, water and sugar. Add cooked potatoes, stir together and season with more salt and pepper if needed.

Serve warm and finish with crispy bacon and parsley.

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CHEWY GRANOLA BARS

2017-05-23T13:51:00.002-05:00

Here is a great little recipe for some homemade granola bars...way better than the store-bought kind and perfect for a summer treat now the kids are out of school.

CHEWY GRANOLA BARS
Makes 12 bars

4 tablespoons unsalted butter
1/4 cup dark brown sugar
1/4 cup honey
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups quick-cooking/instant oats, such as Bob's Red Mill, Gluten Free, Quick Cooking Oats (do not use regular old-fashioned oats)
1-3/4 cups Rice Krispies
1/3 cup chocolate chips

Optional Add ins:

sliced almonds
dried fruit

seeds

Spray 9 x 9-inch baking pan with nonstick cooking spray
In a pot, combine the butter, brown sugar and honey. Bring the mixture to a boil over medium-high heat, stirring constantly. Lower the heat and simmer until the sugar dissolves and the mixture is slightly thickened, about 2 minutes.

Remove the pan from the heat and stir in the vanilla and salt.Add the oats and rice cereal to the pan and fold with a rubber spatula until well combined. Sprinkle in a few chocolate chips (they may melt a little).

Transfer the mixture to the prepared pan and press down lightly with a rubber spatula to even out.

Sprinkle the chocolate chips over top, adding more or less to suit your taste, and press down firmly with the spatula so the chips stick.The mixture should be tightly compacted in the pan. Place the pan in the refrigerator for 1 hour to cool.

Using a sharp knife, cut into bars. Store the bars in an airtight container/baggie in the refrigerator.

Note: If you are substituting dried fruit for the chocolate chips, mix it in along with the other ingredients as opposed to sprinkling over top.

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CINNAMON BANANA BUTTER

2017-05-18T18:10:00.002-05:00

I took my kids to Hawaii to show them my old stomping grounds. It was so much fun to show them places I used to live, where I went to school and beaches I used to explore. I love everything about Hawaii: the people, the smells the food...it truly is paradise.

We went to the market one day and my son found a woman who indulged him; she offered him about 30 samples of her jam. He was in love with a banana-apple jam so we bought a jar and he was able to have a little taste of paradise on his peanut butter sandwiches for about a week after we returned home.

We don't have those sweet little apple bananas here but we thought the regular bananas tasted just as good!

CINNAMON BANANA BUTTER
Makes Approx 2 cups
Adapted from chiquita

1 cup mashed banana (about 2)
1/2 teaspoon lemon zest
1/4 cup lemon juice
1 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon

In a large saucepan, stir bananas, lemon zest and lemon juice; bring to boil over medium heat. Stirring constantly. Stir in sugar: bring to full rolling boil, stirring constantly. Remove from heat stir in vanilla and cinnamon.
Keep refrigerated and eat within one week.

Hawaiian Sunsets...

Kona Ice Cream...

and Coconuts...what more could a girl ask for!

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GROUND BEEF, SWEET POTATO AND ZUCCHINI

2017-05-18T11:25:00.001-05:00

This is a delicious healthy meal that you can make for a weekly meal prep. I prepared Cauliflower Rice (Recipe Here) as a side. My goal was to have this portioned out for myself for the week; however, my family finished it off before I could get my Tupperware out!

Ground Beef, Sweet Potato and Zucchini - Clean Eating

Serves 4

Recipe adapted from Primaverakitchen.com

1 tablespoon olive oil
1 lb extra-lean ground beef or ground turkey
½ cup onions
½ cup red bell pepper
2 ½ cup sweet potato, diced (cubed small)
¼ cup bone broth or water
1 medium zucchini, quartered
1 tsp minced garlic
1/3 cup tomato sauce
½ teaspoon of oregano
1/8 teaspoon crushed red pepper (optional)
Salt and freshly ground black pepper to taste

Heat a frying pan to medium-high and add ground beef. Use a wood spoon to break up the beef while it cooks. Stir occasionally and cook for about 7 minutes. Once browned place in a colander and run water over beef until grease is drained then set aside.

Heat a little olive oil to pan and add onions, red bell pepper and cook for 3-4 minutes or until the onions are soft.

Add sweet potato and bone broth and cook for 5-6 minutes. Put a lid on the pan. The steam will help to cook faster the sweet potato. Stir occasionally.

Add the zucchini and cook for 3 minutes. Add garlic, salt, pepper and oregano.

Add the ground beef to skillet again and mix everything together.

Add the tomato sauce. Stir and serve. Goes well with cauliflower rice.

Summer is almost here...

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GRANOLA

2015-12-05T23:22:00.000-06:00

This is my favorite cereal/granola. I omit raisins and toss in whatever fresh fruit I have on hand. It is a good base recipe that you can add to or change out to your preference.

GRANOLA
Adapted sightly from Alton Brown
Makes about 6 cups

3 cups rolled oats

1 cup almonds, slivered or chopped

3/4 cup shredded sweet coconut

1/4 cup plus 2 Tablespoons dark brown sugar

1/4 cup vegetable oil

1/4 cup pure maple syrup

3/4 teaspoons salt

1 cup raisins (optional)

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl.

Add raisins (if using) and mix until evenly distributed.

This morning, I felt bad for the squirrels. I have had an empty peanut butter jar hanging in my tree for months now. I finally gave in and pulled on my snow boots, pulled out the ladder from the back of the garage, walked through the snow and slush into my backyard, climbed the wobbly ladder and filled the peanut butter jar with fresh crunchy peanut butter. The squirrels were busy feasting all day long. This little guy is my favorite...

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SAUTEED MUSHROOMS AND CHICKPEAS

2015-05-15T12:59:00.000-05:00

SAUTEED MUSHROOMS AND CHICKPEAS

8-10 ounces mushrooms, ends trimmed and sliced

2 Tablepoons unsalted butter

1/2 red onion, chopped

2 Tablepoons chicken stock or dry white wine

kosure salt and freshly ground pepper

1 can chickpeas, drained and rinsed

2 Tablespoons fresh chopped green onion/chives

8-10 slices french bread

olive oil

Preheat the oven broiler.

Melt butter in large skillet over medium-high heat. Add red onion and sautée, for about three minutes.

Add mushrooms and continue cooking; stirring for about five minutes.

Add chicken stock, reduce heat to medium, cover, and cook for about five minutes.

Uncover and stir in chickpeas continue cooking, stirring occasionally, until most of the liquid has evaporated, about two minutes. Season with salt and pepper to taste.

Set the bread on a baking sheet and drizzle with a little olive oil. Set under broiler for about a minute, watch closely so it doesn't burn. Top each piece with mushrooms and chickpeas and sprinkle with chives and serve immediately.

I love studying the Bible; however, I didn't in the past. it seemed overwhelming, I would read it, not understand half of it and forget it. I was lucky enough to be raised as a Christian and I was a Christian but a weak one in hindsight. I didn't have the longing for His Word. Something changed and I praise God it did. I found myself really needing God and wanting to know Him more. I tried a new approach, I started studying it instead of just reading it. I bought a journaling Bible so I could record my thoughts and cross reference. And most importantly, I started to pray to be addicted to His Word...and it worked. For the last 4 years I can be found late into the night with my head in the Bible. It absolutely amazes me how I can study the same books over and over again and it hits me in a completely different way every time, for me that is absolute proof it is the Living Word. When I am in His Word, time is still... it is just me - my Creator - my King - the Savior and Redeemer of my soul...I don't think there could be anything better.

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CARROT CAKE OATMEAL COOKIES

2015-05-13T19:20:00.001-05:00

CARROT CAKE OATMEAL COOKIES

Adapted from Amy's Healthy Baking

Makes 14 cookies

1 cup instant oats

3/4 cup whole wheat flour

1 ½ teaspoon baking powder

1 ½ teaspoon cinnamon

1/4 teaspoon salt

2 Tablespoon coconut oil, melted and slightly cooled

1 large egg, room temperature

1 teaspoon vanilla

1/2 cup honey or pure maple syrup

3/4 cup shredded carrots

Frosting: (optional)

Powdered Sugar

vanilla

cream or milk

Notes: It’s incredibly important to measure both the oats and flour correctly, using the spoon-and-level method. If scooped directly from the container using the measuring cup, you’ll end up with too much, which will dry out your cookies and make them crumbly. To make your own instant oats, pulse 1 cup of old fashioned oats in a food processor about 15 times.

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.

In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated.

Add in the flour mixture, stirring just until incorporated. Fold in the carrots.

Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Preheat the oven to 325°F, and line a baking sheet with parchment paper

Drop the cookie dough into rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten slightly.)

Bake at 325°F for 12-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Drizzle with frosting if you need your cookies a little sweeter. To make frosting pour about 1/2 cup of powdered sugar in a bowl add 1/2 teaspoon of vanilla and add a splash of cream. Use a whisk and mix. Add more cream until you have your desired consistency.

This little guy and his partner flew into my backyard the other night and hung out with me for awhile.

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SLOW COOKER PORK CARNITAS

2015-05-09T23:36:00.000-05:00

This recipe for slow cooker pork canritas is so easy, flavorful and delicious. Instead of the traditional method of cooking the pork in lard to render little crispy bits you simply cook the pork low and slow for about 6-8 hours and as a final step you broil the shredded pork resulting in perfect little crispy carnitas. The biggest trick is to make sure you watch the oven like a hawk when you are broiling the meat, it can dry out fast if you are not watching closely.

SLOW COOKER PORK CARNITAS
Adapted from here
serves 6-8

1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt, or more, to taste
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled2 onions, quartered
2 oranges, juiced
2 limes, juiced cilantro, garnish (optional)

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.

Once the pork is cooked,

preheat your broiler to high heat and prepare a baking sheet with aluminum foil. Use a fork to shred the meat into bite-sized pieces,

and return the shredded meat into the slow cooker for a few minutes. Use a slotted spoon to transfer the meat to the prepared baking sheet, spreading it out evenly in a single layer.

Reserve the remaining broth from the slow cooker.Place the sheet under the broiler for about 3-4 minutes, or until the edges of the pork begin crisping up. You don't want to broil much longer than that because the meat will dry out. Remove the sheet, and use a spatula or tongs to toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Garnish with cilantro.

Serve immediately in tacos, burritos, salads, omelets, you get the idea.

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LEMON CAKE

2015-05-06T20:21:00.001-05:00

This cake was amazing! I made it for my mother-in-law's birthday. I cut the original recipe in half because there were only 6 of us and I knew I did not want leftovers of this cake sitting around because I have absolutely NO self-control with desserts like these.

I wanted a traditional birthday cake so instead of a loaf pan I used an 8-inch round pan and it was the perfect size for our party. If you want it for a larger group you could double this recipe for a 2-layer cake and use 2 9-inch cake pans.

LEMON CAKE

Slightly adapted from Barefoot Contessa

Serves 8

1/4 pound unsalted butter, room temperature

1 cup + 1/4 cup granulated sugar, divided

2 large eggs, room temperature

1/4 cup grated lemon zest

1 1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup + 2 Tablespoons lemon juice, divided

1/4 cup + 2 Tablespoons buttermilk, room temperature (see *NOTE)

1 cup powdered sugar

1 3/4 Tablespoon lemon juice

1 cup heavy cream

lemon zest and blueberries for garnish (optional)

*NOTE: I never have buttermilk on hand I simply make it by adding 1 teaspoon of white vinegar (or 1 teaspoon lemon juice) to 1/4 cup plus 2 Tablespoons of milk and let it sit for 5 minutes. It will curdle a little bit and it is the perfect substitute for buttermilk.

* Also with regards to the frosting it is taste as you go until you get the sweetness and texture you want. Start with half the cream and whip it for a little bit with the sugar and lemon juice. If it is dry and clumpy add more cream as needed until you have just the right consistency.

Preheat oven to 350°F.

Grease and flour (8-inch round pan) ~ OR ~ (8 1/2 x 4 1/4 x 2 1/2-inch loaf pan), lining the bottom with parchment paper, if desired.

MAKE THE CAKE:
Cream, using paddle attachment, butter and 1 cup granulated sugar in bowl of electric mixer until light and fluffy, approximately 3-5 minutes.

With mixer on medium speed, add eggs, one at a time, and the lemon zest.

Sift together flour, baking powder, baking soda and salt into a bowl.

In another bowl, combine 2 Tablespoons lemon juice, buttermilk and vanilla.

Alternately, add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.

Add batter to pan, smoothing the top.

Bake 45 minutes - 1 hour, until tester comes out clean.

When it is done baking, cool for 10 minutes.

MAKE LEMON SYRUP:
Combine 1/4 cup granulated sugar and 1/4 cup lemon juice in small saucepan, cooking over low heat until sugar dissolves.
Remove cake from pan and set on cake platter.
Spoon lemon syrup over the cake and allow cake to cool completely.

MAKE FROSTING:
In a standing mixer with a wire whisk attachment beat the half of the heavy cream, powdered sugar and lemon juice. Slowly, add more cream until the texture is smooth and soft peaks form.

Pour frosting over the top of the cake and allow to drizzle down the sides.

Garnish with lemon zest...

Sugared blueberries (simply wet blueberries sprinkled with sugar then dried) and a lemon curl.

I love candles and I love birthdays!!!

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PEACH RASPBERRY SORBET

2015-05-04T12:10:00.000-05:00

I busted out the old ice cream maker to make some new sorbets the other day. I had fresh berries that I overloaded on at the grocery store and knew they wouldn't last so this was a perfect way to use them up. The peaches were frozen from last summer, finally found a use for them too!

PEACH RASPBERRY SORBET

2 pounds peaches, skins and pits removed

1 cup raspberries

1 1/4 cup water

1 1/4 cup sugar

Add the sugar and water to a sauce pan and bring to a boil, stirring continuously. Add the peaches and raspberries.

Use a handheld immersion blender or a counter top blender and puree the ingredients together. Taste it and add more simple syrup (sugar and water) if needed.

Cool in the fridge or freezer and once the mixture is cold, not frozen add to an ice cream maker using manufacturers instructions. Mine takes 20 minutes. I like it best right when it is right out the ice cream maker and it is really smooth. Add to a freezer safe container and freeze.

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OATMEAL PANCAKES- GLUTEN FREE

2015-05-02T20:14:00.001-05:00

I am starting to experiment more with gluten free baking, so every once and awhile you will be seeing some gluten free recipes. I still prefer baking with all-purpose flour because it is so easy and usually turns out perfect every time but I am trying to widen my recipe collection. Oatmeal pancakes are obviously going to be denser than a traditional all-purpose flour pancake but they still were delicious.

Old fashioned oats are gluten free but most are processed in factories along with gluten flours. If you are extremely concerned about gluten I would purchase gluten free oats; however, if the possibility of a little gluten residue doesn't bother you can certainly go with regular old fashioned oats.

OATMEAL PANCAKES- GLUTEN FREE
makes about 12-16 pancakes

1 3/4 cup freshly ground oat flour (make by pulsing old fashioned oats in a food processor; 2 1/4 cups old fashioned oats should make 1 3/4 cups of oat flour.)
2 tablespoon brown sugar (optional)
2 teaspoons cinnamon (optional)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons coconut oil, melted
2 large eggs
1 cup cooked oatmeal - directions on package

Make the oatmeal per package directions. For myself, I bring 1 cup water and 1/2 teaspoon salt to a boil. Add old fashioned oats and simmer on low, stirring occasionally until the oatmeal is thick, about 4-5 minutes. Set aside.

Grind the old fashioned oats in a food processor to make the oat flour. Measure and pulse 2 1/4 cups of old fashioned oats in a food processor until finely ground, it should make nearly 1 3/4 cups of oat flour.

Whisk all the dry ingredients together in a bowl: oat flour, brown sugar, cinnamon, baking powder, and salt. In another bowl mix the wet ingredients: milk, coconut oil, eggs and cooked oatmeal. Add the wet ingredients into the dry and gently combine.

Heat a griddle or a large pan over medium heat. Spray with coconut oil cooking spray or grease with butter. Add pancake batter, about 1/4 cup, and cook for about 2 minutes on one side or until the bottom is golden-brown then flip and cook other side for an additional 2 minutes or until golden-brown.

Serve pancakes warm with warm maple syrup, honey, fresh berries or powdered sugar...or a little bit of everything! In my house I just get it all out and let everyone decide for themselves.

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ZUCCHINI RAVIOLI

2015-04-30T13:56:00.000-05:00

ZUCCHINI RAVIOLI
Serves 4

1 lb ground sirloin ~or~ (turkey or buffalo...whatever you like)
1/2 onion, chopped
1/2 teaspoon garlic, minced
1 tablespoon fresh parsley, chopped
1/4 cup Parmesan, plus more for finishing
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 zucchini, large
1 jar of favorite Tomato Sauce
fresh basil for garnish, optional

NOTE: I used a mandolin to slice my zucchini and I don't have a very thin slicer so I was only able to get 16 slices out of one zucchini but if you have a thin slicer you probably could get 24 slices out of one. If you don't have a mandolin use a sharp knife and a steady hand or a wide vegetable peeler. Confession of a gluten-carb lover- I also made a little side of pasta to go with this.

Make the Filling:
Sautee the ground sirloin and onions in a frying pan over medium-high heat until the meat is no longer pink. Drain sirloin and onion in a colander to remove extra fat. Put the sirloin and onion back into the pan and stir in garlic, parsley, Parmesan, salt and pepper. You can let simmer on low while you slice the zucchini.

Slice the Zucchini:
Use a mandolin, wide vegetable peeler or sharp knife to slice long thin slices of the zucchini, at least 16 slices.

Make the Ravioli:
Make an "X" with the zucchini strips: two strips on bottom and two strips on top. Add about 3 tablespoons of filling to the middle, more or less depending on size of strips.

Fold the strips over the meat filling and set into a baking dish with the zucchini seams facing down.
Continue this process for all the zucchini ravioli.

Cover the zucchini ravioli with a little sauce and bake at 350 degrees for 30 minutes.

While the ravioli is baking you may have remaining sauce and meat, if you do add them together in a pan and keep warm until your ravioli is ready. You can serve that on the plate with the zucchini ravioli on top or with a little pasta.

Finish with Parmesan and a sprig of basil.

Leftover for lunch...

I was so excited when I was making this recipe because I was able to walk right out my kitchen and pick some fresh parsley and basil from my garden. I just planted it last week and it already brings me so much joy. There is something about playing in the dirt after a long winter that is medicine to my soul.

This year I did a relatively small garden; its about 3x15 feet. I managed to get 5 tomato varieties, onions, strawberries, peppers and every herb I use in that space. I also planted two raspberry bushes off to the side.

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BROILED SALMON

2015-04-29T21:18:00.004-05:00

BROILED SALMON

Serves 4

4 (6oz) wild salmon fillets

1/4 cup butter

2 garlic cloves. minced

1 Tablespoon Worcestershire

1/2 lemon, juice

1/4 cup white wine

1 teaspoon fresh ground black pepper

1 teaspoon salt

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking pan with aluminum foil and spray with nonstick spray.

Melt the butter in a saucepan over low heat, add the garlic and stir for about 60 seconds. Stir in the Worcestershire sauce, lemon juice, white wine, black pepper, salt. Cook for about 3 minutes then remove from heat.

Place the salmon fillets skin-side down on the prepared pan. Spoon sauce over the fillets.
Broil in the preheated oven for about 8-10 minutes or until the fish flakes easily with a fork.

Swimming at the lake...

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BANANA GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

2015-04-26T23:43:00.001-05:00

BANANA GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Banana
Grapefruit
1 tablespoon of honey
3 sprigs of mint

Using a sharp knife, cut off the ends of the grapefruit, the peel and the white pith. Cut inside the skin of each segment to remove each section of grapefruit. Set the segments aside and squeeze the membranes over a bowl to extract all the juice. Whisk honey and chopped mint into the juice and set aside.

Arrange the banana slices and the grapefruit segments into a shallow bowl and drizzle the honey dressing over the fruit.

My dad bought an old farm windmill (60 plus feet) that he is planning to relocate, fix and use to pump water from his well to his garden. So my husband and I went out to help him drop it. I had no idea what to expect or how this was even possible without destroying it but I was impressed when I arrived, everything was well thought out, in place and ready to go. [In this case, the apple did fall far from the tree... I am a measure once, cut twice kinda girl.]

There was only one small area it could be dropped which was surrounded by trees. The plan was to lower it slowly into the "goal post" at the far end of the photo...with the help of a cable attached to a tractor on one side and a cable attached to a gator on the other side...

it went perfect...

It needs quite a few new blades but I hope he keeps the vane; its weathered, old and clearly was used as a BB gun target but it carries a story with it.

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PEANUT BUTTER PILL POCKETS

2015-04-25T11:46:00.002-05:00

These pill pockets are the best: mess-free, cheap, quick, easy and most important for me, Rufus eats his pills without any issues.

This is Rufus...

He has chronic yeast...all over his body: his paws, his mouth, his ears and his belly. If he is not on his meds it is horrible which means I am giving him four pills per day, spraying his infected areas with a spray and putting ointment in his ears twice a day. He has been on numerous different diets, currently is on an all-natural lamb gluten-free diet. He is a high maintenance dog...but we love him and I hate seeing him in pain.

Every morning and evening I feed the dogs and drop two pills in Rufus's food bowl. I don't even know why I bother; he can always detect them which means my next step is to grab a fork full of peanut butter and attempt to hide the pills in the peanut butter which he is still often times able to detect. It is frustrating and messy. Then after I finally get him to take his pills I have to get another sample of peanut butter because this guy is giving the the puppy eyes wanting a taste of peanut butter too...

PEANUT BUTTER PILL POCKETS
Adapted from muttnut
Makes 12 pill pockets

1 Tablespoon milk
1 Tablespoon natural peanut butter (chunky if your dog can detect pills easily)
2 Tablespoons flour (any kind)

Note: Measurements for 30 pill pockets
1/2 cup milk
1/2 cup peanut butter (chunky if your dog can detect pills easily)
1 cup flour (any kind)

Add the ingredients to a bowl and mix...

Form the dough into a ball...

Divide into 12 small balls...

You can push a pencil end through the ball if you want a pill holder or just push the pill through when you are ready to give to your dog. Store in the fridge.

Mess-free and easy...

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AUNTIE COCO'S CINNAMON ROLLS

2015-04-24T13:24:00.001-05:00

I flew to Georgia for Easter to visit my brother, his wife and kids. We went to the top of Stone Mountain...

sat on the porch and watched beautiful sunsets...

relaxed and played night games outside in the dark with the kids. And listened to the lonesome whippoorwill...ALL...NIGHT...LONG!

However, staying up late with the whippoorwill was worth it when I woke up Easter morning to this... (my sister-in-law knows the way to my heart) the most intoxicating smell AND the most amazing cinnamon rolls ever!

AUNTIE COCO'S CINNAMON ROLLS

Adapted slightly from Laurens Latest

Makes 12 cinnamon rolls

Dough:
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup milk, at room temperature
1 egg
1/3 cup vegetable oil
4 1/2-5 cups all purpose unbleached flour

Filling:
1/2 cup softened butte
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon

Frosting:
1 teaspoon vanilla extract
1/4 - 1/2 cup heavy cream (you have to add slowly to find the right consistency you want)
1 1/4 cups powdered sugar

Make the Dough:
In the bowl of a stand mixer, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds.

In a small bowl, whisk the milk, oil and egg. Pour into the water and yeast mixture. Stir another 20 seconds in the mixer.

Add 2 cups of flour into mixer and stir on low until incorporated. add the dough hook now and slowly add the remaining 2 1/2 - 3 cups of flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched.

Once it has reached this stage, knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Fill and Cut the Rolls:
In a medium size bowl, stir brown sugar and cinnamon together until combined. Set aside.

Punch down dough.

Flour a large clean table liberally with flour. Roll dough out to be a 20x30 rectangle {or as close to that as possible}. Spread softened butter over dough, being sure to go right to the edges leaving a 1/2-inch strip untouched on one of the longer sides of dough. Add the brown sugar/cinnamon mixture over the butter. Start at a long end and roll dough into a log. Cut off the uneven ends to even out the log. Cut the log in half and cut each half into 6 rolls, So you should have a total of 12 rolls.

Place into parchment paper lined, greased pans. 12 into a 9x13, Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double.

Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!

Make the Frosting:
While the rolls are baking, mix the frosting. Add the powdered sugar and vanilla to a medium size bowl then add 1/4 cup heavy cream and stir until combined. Slowly add more heavy cream until you have the right consistency.

Once rolls have been removed from the oven, frost them using half the amount of frosting made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

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BACON AVOCADO CROSTINI

2015-04-21T23:20:00.003-05:00

BACON AVOCADO CROSTINI
1/2 Baguette, sliced thin
1-2 Avocado(s), ripe
8-10 Slices of bacon
Salt and fresh ground pepper

Preheat oven to 400 degrees F.

Line a large baking sheet with tin foil and lay the bacon on the pan. (I always have to squeeze just-one-more-on-the-pan).

Bake for 15-20 minutes or until the bacon is really crispy.

Watch the bacon closely around the 15 minute mark because it can burn quickly, depending on how thick/thin the slices are. The bacon I use usually takes 20 minutes.

Remove the bacon and dry the bacon on paper towels.

Place the baguette slices on the baking sheet, drizzle with a little olive oil and bake until golden brown, about 5 minutes.

Cut the avocado in half, remove the pit and scoop out the flesh. Mash with a fork in a bowl and add salt and pepper to taste.

Crumble the bacon.

Remove the baguette slices from the oven and put a spoonful of mashed avocado on the baguette and sprinkle with bacon crumbles.

I have big news! I have a black squirrel living in the tree right outside my kitchen window. It is a joke within my family because I get extremely excited whenever I see the black squirrel. I have been known to slam on my brakes and jump out of my car to take a photo of a black squirrel, causing my daughter to be late for school, but you can't blame me... they are rare...and now I have one right in my backyard! My goal is to having him eating out of my hand by the end of summer!

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APPLE PEANUT BUTTER RINGS

2014-12-08T20:06:00.001-06:00

A healthy, quick and easy after-school snack for the kids that they love and can help make. And if you want to make your own nut butter try Maple Cinnamon Almond Butter or good old fashioned Homemade Peanut Butter.

APPLE PEANUT BUTTER RINGS
Serves 1-2

1 Honey Crisp Apple
2 tablespoons of organic peanut butter
1/4 cup pecans
handful of dark chocolate chips

Core the apple and slice approximately 8-10 rings. I love my apple peeler for this specific reason! I can adjust it so it peels, cuts rings and/or cores apples.

Spread peanut butter on the apple rings and sprinkle on pecans and chocolate chips.

Waiting for the kids to come home from school so he can chase after them on their sleds...

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S'MORES COOKIES

2014-12-07T14:26:00.001-06:00

My kids LOVE s'mores and the other night our little elf had started a fire, was roasting a marshmallow and had set out everything to make s'mores...what a surprise!
The next day I had leftover chocolate, graham crackers and marshmallows so we decided to make s'mores cookies. The kids loved them even more than the traditional smore's. I may keep these cookies on hand in the freezer to use in place of graham crackers next time we roast marshmallows.

S’mores Cookies

Adapted from 6 sisters

Makes approx. 3 dozen cookies

Ingredients:

1 cup graham cracker crumbs 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/2 cup light brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon vanilla extract 18 large marshmallows, cut in half About 36 small chocolate pieces

Preheat the oven to 350 degrees F. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined. Use a small cookie scoop and drop dough onto a parchement-lined baking sheet, 1-2″ apart. Bake for 8 minutes or until edges are just turning golden brown. Remove from oven and gently press 1/2 of a Hershey chocolate rectangle in the cookie

Turn the oven broiler on high and put the cookies with the chocolate under the broiler for about 30 seconds just until chocolate is melted (the chocolate will hold its shape even when its melted). Pull out cookies and set a half marshmallow, sticky side down, onto each cookie. Place cookies back in oven and broil for about 1 minute, keeping a close eye on them so they don’t burn. Once marshmallows are golden brown, remove from the broiler and stick a chocolate piece in each marshmallow. If the marshmallow's crust is hard just use a small paring knife to cut into the crust to stick the chocolate piece in.

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PARMESAN KNOTS

2014-12-05T17:53:00.001-06:00

PARMESAN KNOTS
Makes 8

16 oz refrigerated biscuit dough (I use Pillsbury Buttermilk Biscuits or this recipe for homemade dough)
5 tablespoons butter, melted
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
3/4 teaspoon dried oregano
1 teaspoon dried parsley flakes

Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under.

Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown.In a bowl, combine the butter, garlic powder, oregano and parsley; brush the warm knots with the butter mixture and sprinkle Parmesan on top.

Serve immediately.

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