Saved by the Egg Timer

Sweet Italian Sausage Soup

2011-09-27T14:13:00.004-05:00

Well where have you been? I missed you! Life projects have been all consuming, your still in my thoughts. Want to see what has been accomplished in my absence? Summer included dirt and digging. We started with a blank slate and were able to get a great start on something beautiful.

Don't let him fool you...he looks cute but was sitting right in my newly watered and planted Snowberry and Ninebark bushes.


One of eight very cool, Oat Grass that are now home along side my driveway.

3 retaining walls, 6 trees, 28 bushes 112 perennials and approximately 15 yards of rock and dirt! Now do you accept my apology?!?!

Summer was an all consuming whirlwind of fun! It will be missed.
Now that Fall is here though, my recipe resulted from excess of veggies and lack of heat, it is cold here already! This One Dish Meal comes together very quickly, sub in your favorite veggies or use up what is still coming in fresh from your garden or local markets.

Sweet Italian Sausage Soup
Print recipe here
1 package all-natural (5-6) Sweet Italian Sausage links
¼ C extra virgin olive oil
1 sweet onion, chopped
1 red pepper, chopped
1 C carrots, diced
1 C zucchini, diced
2 C potatoes, diced
2 C kale, chopped small
2 C tomato, diced or 1-15 oz. can Muir Glen diced tomato
1 TB garlic, minced
1 TB dried oregano
1 TB dried basil
1-2 tsp celtic sea salt
1-2 tsp red pepper flakes
1/2 tsp fresh cracked black pepper
1 C white wine
8 C low sodium chicken broth
parmesan or mozzarella for sprinkling

1. Place sausage in a large pot, cover with water and place on stove. Boil over medium high heat for 15 minutes or until cooked through. Remove from heat, set aside the sausage to cool and drain water from pot. Rinse pot and place back onto stove.

2. Over medium high heat, cook the garlic onions, peppers and carrots in olive oil for 5 minutes. While that is cooking, peel the casing off the sausage and chop into bite size pieces.

3. Add the rest of the spices, zucchini, potatoes, tomatoes and sausage. Saute for another 5 minutes. Add wine and simmer two minutes. Add chicken broth and bring to a boil over high heat. Turn down to simmer/ low, cover and let simmer 30-60 minutes.

4. When ready to serve, ladle into bowls, sprinkle with cheese and serve with fresh baked garlic focaccia.

Note: The soup seems a bit thin at first, potatoes will thicken up the soup base just enough after simmering.

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Pizza Burgers

2011-08-14T18:51:00.001-05:00

Don't you love to be busy? What would you be doing if you weren't? We would all be sitting around hoping for something to do, that's what. Even though it makes life hairy at times, frantic or just plain crazy. Being busy is a great thing.

To get you through the busy week here is a tasty, fast and easy weeknight meal. Big hit throughout the dinner table. Second helpings and thumbs up all around. This is a meal that could easily go in the right or wrong direction and is why I have a passion for quality of ingredients. Using naturally raised, nitrate free pork ensures your meat is not highly processed and loaded with harmful ingredients. Chose a pizza sauce with no added sugars or corn syrups. The cheese is a great way to provide calcium and healthy fats to your brain and skin. Using real butter and no fake stuff here will add immune boosting healthy fats too! And we all know that garlic is good for you and your *breath*.

Note: This would be excellent on the grill!

Pizza Burgers
Print recipe here
2 pound ground Italian sausage, natural raised and nitrate free
8 ciabiatta or sourdough buns
1 C Muir Glen pizza sauce
8 slices mozzarella
½ C parmesan
3 TB unsalted butter
½ tsp garlic powder

1. Patty up the Italian sausage into ½ cup size burgers.

2. Cook patties over medium heat, 10 minute each side until golden crust on outside and no longer pink in the center.

3. Butter buns and sprinkle with garlic powder, layer each side of bun with 1 tablespoon pizza sauce, top one side with 1 tablespoon shredded parmesan, one side with a slice of mozzarella.

4. Cover a baking sheet with parchment paper. Broil buns a few minutes until cheese is bubbled and browned. Remove, add cooked sausage burgers and enjoy!

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Linked up at: 33 Shades of Green

Sweet Vinegar Peppers

2011-07-25T16:13:00.005-05:00

How is everyone's summer so far? Our home has officially ended the baseball season and started football! That coincidentally means that gardens are big and full. If you don't have a garden yet (ahem...me!) Then hit up the bountiful farmers market and take advantage of the fresh, local produce. The first time I heard of Sweet Vinegar Peppers was on the cooking show Kitchen Boss, I knew right then I had to find them. After failing to spot any in store...I decided to make my own. This is naturally a wonderful 'traditional', lacto-fermented food full of enzymes, vitamins and good bacteria for your tummy. Perfect way to use up a lot of peppers from your garden. Easy to do and good for you in many ways.
You are able to Can Preserve these too, otherwise just relocate the jars to your refrigerator until ready to use. If your garden is still full try making this versatile "Italian Salsa" called Giardiniera that I made last year, which is a husband favorite!
Recipe to use these wonderful little guys coming soon!

Sweet Vinegar Peppers

Print recipe here

2 lbs sweet red, orange and yellow bell peppers (I used the cute mini ones)

1 TB garlic, minced

1 TB dried oregano

3 TB celtic sea salt or kosher salt

3 C water

3 C vinegar

1 small dried chili pepper pod for each jar (optional for heat)

1. Slice peppers into rings, throw away the center core but don't worry about removing seeds. Jam pack into glass jars.

2. Add garlic, oregano, salt, water, vinegar to a beverage pitcher. Stir until all salt has dissolved.

3. Pour the liquid into each jars until peppers are fully covered. If adding a hot pepper, add now. Cover and let sit in your dark pantry or cupboard for 3 days, remembering to shake each jar- each day. This is when they ferment, flavor and pickle.

4. After 3rd day, move to refrigerator. Will keep for many months. Use for topping sandwiches, spaghetti, pizza, salads. * If your my daughter you will just consume a whole jar like candy!

Today's recipes where brought to you by, inspired or adapted from: Seasonal Chef and Kitchen Boss

Linked up at: 33 Shades of Green, Whole.New.Mom., Healthy Home Economist and Real Food Whole Health

Loose Meat on Toasted Sourdough

2011-07-14T17:53:00.004-05:00

Happy belated 4th of July everyone! Has it really been 2 weeks since I have posted another recipe?!?! Summer has been very good to us, but in turn not good to the recipe blog. I am still cooking and creating in my new kitchen! This summer we have also been busy landscaping, digging perennial and tree holes. By the time I am done and continuously picking the dirt out of my nails, I have been just too plum-tuckered-out to type when I have a moment.
What have you been up to this summer??? Planting or gardening? Watching evening baseball games? Biking to the farmer's market? Swimming at the lake? Grilling? That is just a few of my favorite summer things in MN....and happily taking up our time.

This meal is fast, filling, savory and healthy. This recipe is a mix of loose meat, Sloppy Joe's and S.O.S. Not using any flavor packets, preservatives or cheaply filled jars of over priced food here! Real food, real healthy and real good. We served ours over toasted Sourdough bread with a slice of pepper jack cheese under the meat. Making for awesome and easy leftovers for lunch the next day. Nothing super fancy, just good, nutritious food.

Loose Meat on Toasted Sourdough
Print recipe here
2 pounds grass fed ground beef
6 cloves garlic, minced
1 tsp celtic sea salt or to taste
½ tsp fresh ground back pepper
1 (about 1 C) red onion, chopped
1 (about 1 C) bell pepper, chopped
4 stalks (about 1 C) celery, chopped
1 15 oz can Muir Glen Tomato Sauce
2 C low sodium beef broth
¼ C raw honey
¼ C apple cider vinegar (with mother aka unfiltered or raw)
1 tsp chili powder
1 tsp ground mustard powder

1. Brown ground beef, garlic, salt and pepper in large skillet over medium high heat for 10 minutes, until almost cooked through. Add onion, peppers and celery. Saute another 5-10 minutes until beef is fully cooked and onions are slightly translucent.

2. Stir in the tomato sauce, broth, honey, vinegar, chili and mustard powder. Let come to a boil then turn the heat down to low and let simmer 30 minutes.

3. Serve over toasted Sourdough bread or buns. We serve ours S.O.S. style with a little pepper jack cheese under the meat.

Today's recipes where brought to you by, inspired or adapted from: A Little Bit of Spain in Iowa

Linked up at: 33 Shades of Green, Lady Behind the Curtain, The Healthy Home Economist

Lemon Herb Turkey Breast < Slow Cooker > and Caramelized Sugar Snap Peas

2011-06-28T17:01:00.001-05:00

We have all heard of Christmas in July celebrations and store gimmicks? Sure we have.
What about Thanksgiving? Does it feel left out? I officially mark June as Thanksgiving in June month. Well the last 2 days of it at least...can you tell this was in the earlier month plans and got pushed back a bit?

I found a great sale on a turkey breast and thought it would be perfect, needing to keep it summer fresh I combined this nice summer Thanksgiving in June dinner. Leave your oven off, no need to furnace your kitchen on a hot summer day! This is a slow cooker meal and one pan. Even the busiest of families can pull this one off in the middle of the week. The light, zesty flavors of the tender turkey is great for summer. Use your fresh farmers market Sugar Snap Peas to combine a practically-perfect, seasonal-out-of-season dinner.

Lemon Herb Turkey Breast < Slow Cooker >
Print recipe here
5-8 pound whole turkey breast (make sure it fits in your slow cooker!)
1 whole red onion
2 lemons
4 sprig fresh rosemary
1 tsp dried thyme, divided
1 tsp garlic, minced
1 ½ tsp celtic sea salt, divided
1 tsp fresh cracked black pepper, divided
2 TB water
2 TB corn starch, non gmo is best

1. Peel and quarter a whole onion to place in the bottom of a larger sized slow cooker. Rinse and paper towel, pat dry your turkey breast, set turkey over top of the onions.

2. In a small dish, combine garlic, 1 teaspoon salt, ½ teaspoon pepper and ½ tsp thyme with a fork to make a paste. Rub inside the turkey cavity. Wash the outside of one lemon and place inside the turkey cavity. (Do not slice or cut this lemon, it will make your meat bitter) Place 2 sprigs of rosemary inside the cavity, one on each side. Place turkey breast side up.

3. Lift each side of the breast skin up enough to place 1 sprig of rosemary under each side, lay skin back down over the breast. Cut remaining lemon in half and juice over the top of the turkey, then zest the lemon over top of breast meat and discard remaining peel. Sprinkle the top with remaining ½ teaspoon salt, ½ tsp pepper and ½ tsp thyme.

4. Turn slow cooker onto low and cook for 8-10 hours. Do not lift the lid until 8-10 hours is done! It will let out the heat, pressure and steam and result in a longer cooking time. When done cooking, turn off the slow cooker and lift lid to cool slightly before removing. Lift the turkey out carefully as it is very tender. Place onto a large plate or platter to cut or shred.

5. With a slotted spoon, scoop out remaining, turkey 'leave behinds' and onions. Turn slow cooker to high. Mix corn starch and water in a cup with a fork until smooth, pour and whisk into the slow cooker where juices remain. Cover and let thicken for 30 minutes, spoon over chicken and veggies when serving if desired, or simply skip the gravy steps to save turkey broth to flavor a later dish.

Caramelized Sugar Snap Peas
Print recipe here
1 pound sugar snap peas
2 TB unsalted butter
2 TB minced shallots or onion
½ tsp dried thyme
½ tsp celtic sea salt

1. Heat butter in a large skillet over medium high heat. Add shallots and thyme, saute for 2 minutes. Pour in the sugar snap peas and toss for 5-7 minutes until golden and slightly caramelized on the outside but still slightly crunchy. Serve hot.

Practically-Perfect, Seasonal-out-of-season dinner...

Today's recipes where brought to you by, inspired or adapted from: Real Food, Allergy Free, and Allrecipes.

Linked up at: Real Food Wednesdays

Peach and Blueberry Cream Cake

2011-06-20T23:15:00.003-05:00

The Cake Slice Baker's crew had a tie. Fresh Strawberry Cake with White Chocolate Chips along with Lime Chiffon Cake were the June cake winners.
I chose the Strawberry Cake to bake and this is what happened...
...a good outcome indeed! A fresh, moist and fluffy cake. I think this could easily be adjusted to fit any in-season fruit you desire to use.

Peach and Blueberry Cream Cake
Print recipe here
2 large eggs
½ C sour cream
1 lemon, zested
1 tsp pure vanilla extract
1 tsp pure almond extract
1½ C whole wheat pastry flour, divided
1½ tsp aluminum free baking powder
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
¼ C (4TB or half a stick) unsalted butter, softened
1 C whole cane sugar (aka sucanat or rapadura)
½ C peaches, diced
½ C blueberries

1. Preheat the oven to 350 degrees F. Grease an 8 inch square glass baking dish and set aside.

2. Whisk together the eggs, sour cream, lemon zest, vanilla and almond extracts in small bowl, set aside.

3. Measure out the fruit and place into a small bowl. Add ¼ cup of the flour and stir to coat, set aside.

4. Combine 1¼ cups of flour, baking powder, baking soda and salt in a medium bowl, set aside.

5. Whip the butter and sugar in a large mixing bowl with an electric mixer for 3 minutes, until fluffy. Pour and mix the egg mixture into the bowl in a slow stream until fully incorporated.

6. Add ½ of the flour mixture and mix, add the last ½ of flour mixture and mix until the dough is completely wet throughout with no traces of dry flour. Fold in the fruit with a spatula, then scrape down into the glass baking dish.

7. Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean with a few crumbs remaining. Let the cake cool in the pan for about 5 minutes, you can then invert onto a serving platter and cut to serve.

Today's recipes where brought to you by, inspired or adapted from:

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Strawberry Banana Yogurt Pops

2011-06-18T20:35:00.003-05:00

Bananas and Strawberries....have you ever watched Veggietales? We cannot mention the two together without getting our {SVEede} accent and acting out "Hello, I am the Englishman who went up the hill and came down with all the bananas. Leaving, of course, the inhabitants of the hill with no bananas and therefore bestowing the term 'selfish' upon myself." and so on and so on...you can watch the poor You Tube clip or find it in King George and the Ducky. Good story, funny little blips. I wish they were still owned by Big Idea Productions..they are much better than the newer ones.

Back to the combining of the Bananas and Strawberries here- it is summer break, there are plenty of chances to have sugar and treats. This is a sweet, frozen, low sugar treat with potassium, Vitamin C, calcium, protein and minerals from the wonderful healing raw honey. Easy to prepare and fun enough for the kids to do on there own too. They won't even miss the absence of sugar in this.

Have the kids make up a batch for Father's Day! If I know anything about Dad's, I know they LOVE frozen ice cream treats! Right Hubby?! Dad?! Ladies nodding there heads.

Strawberry Banana Yogurt Pops
Print recipe here
8-12 strawberries, sliced, diced or pureed
2 ripe bananas, mashed (KT#8)
2 TB raw honey
2 C plain full fat yogurt or greek yogurt
12- 3 oz paper Dixie style cups
12 popsicle sticks

1. In a medium bowl combine the strawberries, bananas and honey. Stir in the yogurt.

2. Place 12 paper cups into a cake pan for some stability while transferring into the freezer. Divide the yogurt mix into all 12 cups.

3. Freeze yogurt pops for 10-15 minutes. Remove from freezer, place the popsicle sticks into middle of yogurt cups. Place back into the freezer for 3-4 hours until frozen through. (Obviously) store in the freezer until eaten. To easily release them from their paper, run under room temperature water for 5 seconds, then pull straight out.

Note: Doubling this recipe will still easily fit into one cake pan. Feel free to mix up the fruits and find your favorite combination. Suggestion to leave the bananas, as they are there for sweetness. If you remove the bananas they will be a lot less sweet. Replace the strawberries with other berries or pureed apples, pears, peaches, pineapple and plums. I will also be making these with heavy cream, half and half and full fat coconut milk!

Happy Father's Day to all the DAD'S out there!!!

Today's recipes where brought to you by, inspired or adapted from: Jamie Oliver's Food Revolution

Linked at: Monday Mania

Very Blueberry Lemonade

2011-06-05T16:34:00.005-05:00

If life doles out a bunch of lemons...give them a good squeeze!

Wow yourself and guests with this simple, little time needed recipe. Perfect for any Father's Day BBQ's you may have planning and utilizing the fresh berries you have growing or fresh pick on your counter right now. You can really do this last minute or way ahead of time, I suggest last minute unless you make extra otherwise it may not make it to your planned destination.

Blueberries are full of anti oxidants to fight off free radical damage to our skin, including great fiber and high amounts of Vitamin C to support a healthy immune system, not to mention fighting off those allergies! Lemon regulates the pH in our body and aids digestion, heartburn, high blood pressure and flushes your blood of impurities. Also packs another punch of Vitamin C to help toss those itchy eyes and stuffy heads to the way side. Fight your seasonal allergies a step further by sweetening with raw honey, the latest research proves how well it does to combat respiratory symptoms!

Planning a Father's Day BBQ? Here are some dishes that may be on my table:
Sweet and Sassy Beans and Grilled Green Beans- beans great in the slow cooker too, green beans are a weekly thing here!
Greek Chicken and Greek Roasted Potatoes - still a fave chicken marinade.
Green Goddess Dressing- THE dip for meats, veggie trays and baked potatoes.
Giardiniera- perfect for Father's Day as it is my husband and dad's faves, PS- this is a make ahead.
Diner Style Pancakes with Fresh Berry Syrup and Homemade Breakfast Sausage- breakfast in bed?

Very Blueberry Lemonade
Print recipe here
1 C lemon juice= 6-8 lemons, freshly squeezed
1 C fresh or frozen blueberries
1 C raw cane sugar, ½ C raw honey or 1 tsp stevia
6-8 C water
ice

1. Combine lemons, blueberries and sugar into a blender, bullet or immersion style. Blend until blueberries are as liquefied as possible (Vita-mix owners bragging rights inserted here...I do not have current bragging rights).

2. Pour blended creation into a pitcher, place desired ice into pitcher, fill with 6-8 cups water until desired taste and size of your container.

3. Fill a glass with ice, to make pretty add lemon slices and a few blueberries to the glass. Fill with Very Blueberry Lemonade and enjoy on a beautiful, hot, sunny day.

Note: Feel free to sub in any berries for the blueberries with equal success! Easily double this recipe to fit into a sun tea gallon size glass container.

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Sesame Roasted Broccoli

2011-06-02T17:46:00.001-05:00

Hoping everyone returned back from a safe and wonderful Memorial Day weekend! A day off? Spring cleaning? A trip to the cabin? What was your weekend filled with?

Next time you are thinking of having bad Chinese take out, make Good Chinese Takeout instead. As fast as it takes to get up and order food over the phone, you can prepare this healthy and delicious side dish and have it in the oven lickety split. With this on your dinner plate...no guilt if you want that Banana Split after dinner, it won't cause spilt ends and will surely fight the battle in the splitting of your pants?!

Broccoli is loaded in vitamin C, yet a much under appreciated vegetable of children. It sometimes smells funny and looks like a tree. As a kid I always loved the "leaves" but never liked eating the "trunk". They both have anti-viral, anti-bacterial and anti-cancer activity within 5 minutes of biting into it. Your body will feel so much better after eating this instead of sodium, additive and rancid oil loaded take-out. Good enough reason for something that taste so good!

Sesame Roasted Broccoli
Print recipe here
1 - 1 ½ lb fresh broccoli florets {leaves} and stems {trunks} (thawed frozen broccoli works too)
1 T peanut oil
1 T tamari or soy sauce
1 tsp sesame oil
½ tsp garlic, minced
1 T sesame seeds, toasted

1. Preheat your oven to 450 degrees F and line a baking tray with parchment paper.

2. Cut your broccoli into bite size pieces and place into a large bowl. Drizzle broccoli with peanut oil, tamari, sesame oil and garlic. Toss to coat and layer onto the lined baking tray.

3. Place in the oven to roast 15-20 minutes until can be poked easily with a fork but not mushy. It should be slightly browned. Remove from oven and sprinkled with toasted sesame seeds. Serves well with teriyaki flank steak, pork chops and grilled chicken.

Today's recipes where brought to you by, inspired or adapted from: Kalyn's Kitchen

Banana Cupcakes with Candied Hazelnuts

2011-05-20T12:00:00.001-05:00

Birthday Banana Cupcakes with Cream Cheese Frosting and Candied Hazelnuts sprinkled with Nutmeg. Official recipe name but much too long. It sounds complicated and intimidating. In reality it is so easy, comes together quickly and helps you use up those spotted bananas in the corner of the fruit bowl. Plus so yummy.
Win. Win. Win. Win.
This is a recipe that has a "dress to impress" kind of look but is a basic banana quick bread that everyone knows how to make. Don't forget to save a step and a dirty dish using my Kitchen Technique #8 with the mashed bananas.

Banana Cupcakes with Candied Hazelnuts
Print recipe here
½ C unsalted butter, softened
1 ½ C raw cane sugar
2 large eggs
1 C full fat, plain greek yogurt (or sour cream)
1 tsp pure vanilla extract
2 C whole wheat pastry flour
1 ½ tsp aluminum free baking soda
¼ tsp celtic sea salt
3 spotted bananas, mashed (KT#8)

1. Grease or line with paper liners a 12 cup muffin tray. Preheat oven to 350 degrees F.

2. In a large bowl, whip the butter and sugar until smooth. Beat in one egg at a time. Stir in the yogurt and vanilla.

3. Mix the flour, baking soda and salt into the wet batter. Stir in the mashed banana thoroughly. (Kitchen Technique #8)

4. With a spoon or cookie scooper, fill the cupcakes until ⅔ full.

5. Bake for 14-18 minutes, until a toothpick inserted into the center comes out with only crumbs remaining. Let cool 5 minutes, remove from tray and finish cooling on a wire rack before frosting with Cream Cheese Frosting and topping with Candied Hazelnuts, lightly sprinkle with a bit of nutmeg over top of cupcakes.

Cream Cheese Frosting
Print recipe here
1- 8 ounce package cream cheese, softened
¼ C unsalted butter, softened
1 C organic powdered sugar
½ tsp pure vanilla extract

1. With a mixer, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Note: This is a small batch recipe intended for 12 cupcakes. If you are frosting a cake, double the ingredients listed.

Candied Hazelnuts
Print recipe here
2 TB sucanat or brown sugar
½ tsp raw cane sugar
1 TB unsalted butter
1/2 C whole hazelnuts
pinch of celtic sea salt
pinch of ground nutmeg

1. Over medium heat, melt together the sugar, butter, salt and nutmeg in a small pan stirring frequently.

2. Keep stirring until it bubbles, add nuts and stir until coated.

3. Continue cooking for 5-7 minutes, stirring constantly until nuts turn golden brown in color and smell toasted. Transfer to waxed paper or plate to cool. Break apart and store in a cool dry place.

Happy Birthday Grandma~!!!

Today's recipes where brought to you by, inspired or adapted from: Mels Kitchen Cafe, AllRecipes and Saved by the Egg Timer

Pulled Pork and Beans with Spanish Rice

2011-05-09T11:54:00.003-05:00

Wishing everyone had a wonderful Mother's Day. In the spirit of giving Mom's a break combining with the Mexican menu of last week, my gift to all the mom's is a terrific slow cooker recipe. Versatile and simple with many possibilities or serve as shown.
Are you like some I know and don't care for beans? Simply leave them out. No beer? Use wine or chicken broth, etc. Save yourself some time and a trip to the store...improvise...always improvise.

Do you all remember the skit from In Living Color with Jim Carrey? Pork and Beans!?
I hope yours turns out better than his!

Pulled Pork and Beans
Print recipe here

2 pound pork roast

1 can beer
½-1 whole red onion, sliced
1 jalapeno, chopped
2 tsp garlic, minced
2 tsp oregano
1 tsp cumin
½ tsp paprika
½ tsp celtic sea salt
½ tsp fresh cracked pepper
1- 15 oz can pinto beans, drained

1. Place all ingredients except beans into your slow cooker. Cook on low 8-10 hours or high for 4-6 hours.

2. 1 hour before serving, shred pork with forks right in the casserole. Add the drained beans. Cook on low for remaining hour. Serve in tortillas, taco shells, over Spanish Rice, tostada shells, in a taco salad or plop on a bun with pepper jack cheese for a Mexican inspired 'samich.

Spanish Rice
Print recipe here
2 TB butter
1 tsp garlic, minced
2 C basmati rice
½ whole red or yellow onion, diced
1 tsp dried oregano
½ t ground chipotle, ancho or chili powder
1- 15 oz can tomato sauce (or a scant 2 cups)
1- 15 oz can low sodium chicken broth (or a scant 2 cups)
½ cup cilantro, chopped
½ of a lime, juiced

1. In a larger skillet, heat butter and garlic, saute 1 minute over medium heat. Add rice, onion and seasoning. Cook 5 minutes or until grains turn golden.

2. Stir in the tomato sauce and chicken broth. Bring to a boil, over high heat, stirring frequently. Once boiling, turn heat to low. Cover and let simmer 25-30 minutes.

3. Remove from heat and let stand, covered for at least 5 minutes. Stir in cilantro, squeeze your ½ a lime over whole dish and serve.

Today's recipes where brought to you by, inspired or adapted from: A Good Appetite

Linked up at : 33 Shades of Green and Traditional Tuesday

Green Chile Chicken Skillet and a 'How To'

2011-05-04T11:11:00.002-05:00

I never need a special holiday like Cinco De Mayo to enjoy some (or a lot) of Mexican cuisine. Mexican food is one of my top favorites. This off-beat recipe packs huge flavors, quickly shooting up my list of favorite easy weeknight meals. Serve over cooked basmati rice, in a tortilla or just plain covered in lots of salsa and guacamole. Shhhh, don't tell anyone it is low carb or healthy because they will never suspect a thing.... Even if your not a huge fan of the cauliflower, I think you should give it a try. You don't taste it in there at all, giving nutrition and texture to even the pickiest of palettes.

Green Chile Chicken Skillet
Print recipe here
2 TB unsalted butter
2 TB grapeseed oil
1 tsp garlic, minced
1 pound boneless, skinless chicken breast, cut into bite size pieces
1 red onion, diced
1 head cauliflower, trimmed to florets
1 (4 ounce) can diced green chilies
1 (14.5 oz) can Muir Glen Fire Roasted Tomato
1 tsp celtic sea salt
1 tsp dried oregano
1 tsp ground cumin
green onions, chopped
cilantro
shredded cheese
salsa
guacamole
limes

1. "Rice" your cauliflower by placing the cauliflower florets in a food processor. With an "S" blade, pulse until the florets become the size of rice grains. Set aside. (How To: located below this recipe)

2. Heat the butter, oil and garlic on medium-high for 1 minutes. Add the chicken pieces and saute for 8 minutes or until no longer pink through the center.

3. Turn down to medium heat, add the red onion and cook for 5 minutes.

4. Add the “riced” cauliflower, green chilies, tomatoes, salt, oregano and cumin. Stirring frequently, cook another 10 minutes, until juices cook down and “rice” is cooked through.

5. Serve while hot, top with green onions, cilantro, cheese, salsa, sour cream, guacamole and a squirt of fresh lime. You can also serve this over steamed basmati rice or in a taco shell if desired.

How To: "Rice" Cauliflower
Print recipe here
1 head of cauliflowers, trimmed to florets
food processor with and “S” shaped blade

1. "Rice" your cauliflower by placing the cauliflower florets in a food processor. With an "S" blade, pulse until the florets become the size of rice grains. Set aside to use in your recipe.

Today's recipes where brought to you by, inspired or adapted from: Elena's Pantry

Mexican Polvorones con Canela and Mill City Museum

2011-04-27T11:50:00.002-05:00

Mill City Museum, it is a mecca for the 5th grade classroom every year at our school. This was my second time there, I got so excited getting to go again as a recipe blogger. It took on a whole new meaning to me.

I just know I had a recipe in here somewhere!

But first, with all the stacked boxes and wrapped up glasses, this kind award slipped my mind! Slipped but not forgotten. Thank you My Little Space for this Stylish Blogger Award, it means so much how warmly I have been welcomed into this wonderful community of bloggers.

Now back to the flour mill mecca. This retired flour mill called the Mill City Museum was originally built as the A Mill, built in 1874 along the Mississippi River in Minneapolis, MN. Using the power of the river to run the factory, it was the largest and most technologically advanced mill in the world. At the highest capacity it was told that the mill ground enough flour to make 12 million loaves of bread a day. That is a lot of sandwiches!

Today the old flour mill is a museum for Betty Crocker, Pillsbury, Gold Medal Flour and General Mills. We even got to bake in the Pillsbury Doughboy and Gold Medal Flour Baking Lab.

Elevator ride with a movie and props just like at DisneyWorld, it lets you out at the top so you can see Sr. Anthony Falls that powered the mill along with many other flour mills right next door.

They went over different types of wheat and what same wheats are used to make baked goods all over the world. By using the same ingredients cooked in a little different way you get a whole new recipe. Our recipe for the day was...

Mexican Polvorones con Canela

Arabic in origin, this recipe was brought to Mexico from Spain. These cinnamon sugar cookies are a favorite among Mexican- Americans. They are often served at wedding and other festive occasions wrapped in multi-colored tissue paper.

Print recipe here

½ C unsalted butter, room temperature

¼ C powdered sugar

1 ½ tsp pure vanilla extract

1 C all purpose flour

⅛ tsp salt

½ tsp cinnamon

1. Beat butter in a medium bowl until creamy.
2. Add powdered sugar and vanilla, beat until light and fluffy.

3. Stir flour and salt in gradually until mixed well.

4. Roll in ¾ inch size balls and place on an ungreased baking sheet.

5. Bake cookies for about 15 minutes in an oven preheated to 375 degrees F. Remove when edges turn a pale gold.

6. Sprinkle the cookies with a bit of powdered sugar and let cool.

Thank you my son, 5th graders for a wonderful day and Happy Cinco de Mayo!

Today's recipes where brought to you by, inspired or adapted from: Mill City Museum's Pillsbury Doughboy and Gold Medal Flour Baking Lab

Cream Cheese Cupcakes with Fresh Berry Syrup

2011-04-20T17:35:00.013-05:00

Today is April's Cake Slice Baker's cake post day. This month the winning recipe was Cold Oven Cream Cheese Pound Cake from Cake Keeper Cakes by Laurra Chattman. It makes a huge bundt cake that I was not needing. Reconfigured my tastes and needs, 'Wa-lah!' into a Spring-y cupcake topped with Fresh Berry Syrup and whipped cream for a lush dessert. Think of a combination between pound cake, cupcake, strawberry shortcake and cheesecake? But. All. Good.

Cream Cheese Cupcakes
Print recipe here

1 ½ C whole wheat pastry flour
1 tsp aluminum free baking powder
½ tsp celtic sea salt
¼ C (1 stick) unsalted butter, softened
4 oz cream cheese, softened
1 ¼ C organic cane sugar
3 large eggs, room temperature
1 tsp pure almond extract
½ tsp pure vanilla extract
1 medium/ large lemon or 2 small lemons, zest only

1. DO NOT PREHEAT OVEN! This is a cold oven recipe. In a small bowl measure your sugar, zest the lemon and mix into the sugar with a fork. Inhale the wonderful smell and set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
3. Prepare your muffin tin lining with paper cupcake liners or greasing with a little butter or oil spray.

4. In a large bowl, mix the butter, cream cheese and zested sugar with an electric mixer on a higher speed for 3 minutes until fluffy. Beat in the eggs one at a time. Add in the extracts.

5. Add the flour mixture and mix into the batter in 3 separate increments on a lower speed. Once all is added, mix an additional 30 seconds.

6. Pour the batter into the cupcake cups until ¾ full. Place the pans on the lowest oven rack. Shut oven door and turn your oven onto 325 degrees F. Bake for 30-35 minutes, remove once golden on the top. Let cool in muffin tin for 15 minutes. Place the cupcake on a cooling rack until completely cooled.

7. Serve with Fresh Berry Syrup and a dollop of fresh whipped cream. Makes 18 cupcakes.

Fresh Berry Syrup
Print recipe here
3 C fresh berries- any variety you desire
½ C raw cane sugar
½ tsp lemon zest (optional)

1. Mix all ingredients in a medium size bowl. Let sit until the juices of the berries come out and make a syrup. Minimum of 1 hour.
Serve over pancakes, waffles, cupcakes, cakes, ice cream. Add to smoothies, lemonade, seltzers, teas and cocktails.

Today's recipes where brought to you by, inspired or adapted from:

Linked up at:

Breakfast Tater Tot Haute Dish {Casserole}

2011-04-19T17:09:00.001-05:00

Spring has sprung in most of the states (P.S. Minnesota is still waiting...not normal at all...but still waiting. Currently we are waiting for a snow storm tonight and as I sit here typing I am currently watching the flakes arrive!).

Time for animals and flowers to resurrect from the winter slumber. Same with My Savior! How did God know to do that? Seriously amazing in so many ways! Have a Happy Easter everyone!

On a busy weeknight, I often make this dish for a (kid loving) night breakfast. Using organic ingredients to ensure the nutritional density of this meal filled with protein, healthy fats, potassium and mineral rich ingredients.

Breakfast Tater Tot Haute Dish {Casserole}
Print recipe here
1 pound Homemade Breakfast Sausage*
2 ½ C monterey jack or cheddar cheese, shredded
2 C whole milk
4 large eggs
½ tsp celtic sea salt and fresh cracked pepper
2 lb bag organic, non-gmo tater tots

1. Brown the Homemade Breakfast Sausage in a crumbled style or nitrate free sausage of your choice.

2. In a medium size bowl beat the milk, eggs, salt and pepper together.

3. Layer sausage on bottom, cheese, egg mixture and top with tater tots.

4. Bake in preheated oven of 425 degrees for 30-40 minutes until tater tots are golden brown and sides are bubbling. (Note: generally the length of time on the tater tot package plus a few extra minutes.)

Accidental photo that turned out pretty funny. Sneaky little crumb snatcher waiting in the wings.

*When making this recipe, I usually sub out the sugar in the Homemade Breakfast Sausage with Pure Maple Syrup to give it an extra layer of flavor that goes great with this recipe.

Today's recipes where brought to you by, inspired or adapted from: AllRecipes

Double Chocolate Loaded Cookies and Protein Packed Chocolate Cookies (Healthy Enough for Breakfast Cookies)

2011-04-14T08:58:00.005-05:00

Long title I know, it will be worth it.

I made these cookies and they are amazing! They are also amazingly healthy. Loaded with fiber, protein and antioxidants. Yet so good, no one will suspect a thing. Be careful though, these brownie dense cookies are very addicting!

Healthy is good, but eating the entire bowl of dough is bad, hahah....not that I would do that. Ever. I mean really. Well, maybe just a taste. For you know, quality control and such. No cookies to bake? Someone must have come in when I wasn't looking? I have been meaning to get that alarm system. Now would be a good time, to ward off those horrible intruders.

Double Chocolate Loaded Cookies

Print recipe here

½ C white whole wheat flour

¼ C golden flax seed, ground

½ C old fashioned rolled oats (not instant)

¼ C dark cocoa powder

1 tsp aluminum free baking soda

¼ C unsalted butter, softened

⅔ C organic brown sugar or sucanat

1 large egg

1 tsp pure vanilla extract

½ C pecans, chopped

½ C dark chocolate chips

½ C dried cherries (juice sweetened or sugar free if you can find)

celtic sea salt for sprinkling

1. Preheat oven to 350 degrees F. Line a cookie tray with parchment paper.

I should really be more careful with the intruders around ;)

2. In a medium bowl whisk the butter, sugar, egg and vanilla. With a wooden spoon, add in the flour, flax seed, oats, baking soda. Mix in the pecans, chocolate chips and dried cherries.

3. With a cookie scoop, drop onto your parchment lined cookie tray. Sprinkle with a pinch of salt over each one. (Important Note: Use celtic sea salt or kosher salt, not table salt!) Bake for 10 minutes. Remove from tray and let cool on wire rack, plate or wax paper.

~After making the above recipe I was inspired to make a low carb-o, high protein "breakfast" version. They turned out so good I am including this rendition as well. Seriously healthy enough for breakfast! They are more cake like but equally flavorful. Naturally, they are sugar and gluten free. Good for any(who's) currently on the GAPS, Paleo, Primal, Hunter/Gatherer, HCG Phase 3 & 4, Atkins or South Beach diets plan. Especially good for all my Phases To Forever (Phase 3er's and 4er's only..this one is for you!).

Protein Packed Chocolate Cookies (Healthy Enough for Breakfast Cookies)

Print recipe here

½ C almond flour (almond meal or simply, finely ground almonds)

¼ C golden flax seed, ground

½ C unsweetened coconut, shredded or flakes

¼ C dark cocoa powder

1 tsp aluminum free baking soda

¼ C unsalted butter, softened or coconut oil

½ C unsweetened applesauce

½ tsp (mounded) liquid or powdered stevia

1 large egg

1 tsp pure vanilla extract

½ C pecans, chopped

½ C cocoa nibs, chopped or ground (optional)

½ C dried cherries or any dried fruit of choice (juice sweetened or sugar free if you can find)

celtic sea salt for sprinkling

1. Preheat oven to 350 degrees F. Line a cookie tray with parchment paper.

2. In a small bowl stir together the applesauce and stevia until mixed through.

3. In a medium bowl whisk the butter or coconut oil, applesauce + stevia, egg and vanilla. With a wooden spoon,add in the almond flour, flax seed, coconut and baking soda. Mix in the pecans, chocolate nibs and dried fruit. (I love dried cranberries too!)

4. With a cookie scoop, drop onto your parchment lined cookie tray. Sprinkle with a pinch of salt over each one. (Important Note: Use celtic sea salt or kosher salt, not table salt!) Bake for 10 minutes. Remove from tray and let cool on wire rack, plate or wax paper.

~Seriously, how good would it be to add in dried strawberries or raspberries to this? Make sure to give each recipe a equal opportunity, don't tell the kids or husbands which is which and see what variation wins.

Each cookie is healthy in different ways, your secret is safe with me!

Today's recipes where brought to you by, inspired or adapted from: Eat Good 4 Life

Linked up at :

Spring Green Sandwich

2011-04-06T11:03:00.006-05:00

Green, I love green, if you would ever come over to my house you would realize it quite quickly!
I love to eat green things and drink green things too. (Right Nikki? lol- she witnessed the yummy green drink yesterday...) This is not really a recipe, more like instructions. Some of my favorite recipe posts I find are not even recipes but just easy ideas or instructions. Everyone knows how to make a sandwich. Some better than others, maybe? It is an art according to Subway.... So today I am Natasha the Egg Timer-Sandwich Artist! This is one of our families favorite sandwiches, they love em! A nice healthy lunch, tasty and easy meal.

Love the cutting board or what!?!

Spring Green Sandwich
Print recipe here
2 slices of sprouted wheat bread
2 TB Onion and Chives Cream Cheese
2-4 slices Boars Head Black Forest Turkey
6 slices cucumbers
1 leaf romaine lettuce
2-4 TB fresh alfalfa sprouts

Spread 1 tablespoon of cream cheese (or maybe a tad more if no one is watching ;) on each slice of bread, layer turkey (ham is good too), cukes, lettuce and sprouts. Top with other slice of bread and glue it together with the cream cheese. Cut in half and eat. Lots of Spring Green color and healthy flavors.

I round my sandwich out with "Food Should Taste Good" Sweet Potato Chips and a fresh glass of grapefruit kombucha. Lunch has never been easier or taste better! Have you ever tried these things? Most maybe will answer no- I highly suggest them. Don't be afraid of new things. New foods, new ventures, new experiences are what make life interesting and full of details. It is Spring time, time to air it out and let knew things grow and form. Get out of any ruts and start new this Spring!

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Oatmeal Cookie Bars

2011-03-23T10:31:00.003-05:00

Happy Spring everyone!
All over the country, we are looking forward to spring a lot more than in the recent years! So excited for warmer temps and sunny skies, MN will have to wait a little longer...today is snowing and blowing. Including a picture of our nasty weather would just be mean. Here is my little piece of spring that resides in my kitchen smelling the whole first floor, thanks mom!

Saved by the Egg Timer has gotten a mini spring face lift! I will be trying to get the Ingredients at Their Best page to a final update soon too. You can still check it out in it's construction zone for some great food ingredient information.

Please excuse my absentmindedness, I mean recent absence ;) Or maybe both... We have been moving and growing and making some kitchen improvements! This is a great thing, great for me and you. More recipes, more room, more creating, more posts! I have to say that the lighting has improved very much so will be looking forward to providing lovely, drool producing photos for the recipes.

Cookie bars for a cause. A very good cause. To treat the teachers that teach my children! Try saying that 10 times fast? Well, all I have to say about this recipe is this- a week after these cookie bars were shared at conferences. My son was named a student of the month at his school (brag worthy proud mom moment!) No really, he earned it all on his own. I get no credit whatsoever in the leastest bit, except being a proud mom. It takes a village to raise a child? These days it takes a good family and home to undo what the village has taught my child! Seriously though, he does have great teachers and a great school. The recipe was requested so here it is! The name should really be Teacher's Conference Oatmeal Bars.

Oatmeal Butterscotch Bars
Print recipe here
¾ C (1 ½ sticks) unsalted butter
¾ C sucanat sugar (I love Heavenly Organics brand for any baking)
1 large egg
1 tsp pure vanilla extract
1 ¾ C whole white wheat flour, unbromated and unbleached
¾ tsp aluminum free baking soda
¼ tsp celtic sea salt
1 C old fashioned rolled oats
1 C butterscotch chips
1 C white chocolate chips

1. Preheat oven to 375 degrees F. Line a glass 9 x 13 glass baking dish with foil, let each end have a 2 inch overhang. Grease foil with a little butter or oil spray. Set aside.

2. Beat the softened butter and sugar in a medium mixing bowl until whipped together. Add the egg and vanilla, beat for 3 minutes until fluffy.

3. Sift the dry ingredients over the wet and beat until combined and no white shows through. Stir in chips.

4. Press dough into the prepared pan. Bake for 16-19 minutes until a very slight and light golden brown is achieved. (They may even seem undercooked at first but should not look doughy in the middle.)

5. Let cool in pan. Lift two sides of overhanging foil to remove bars. Place onto a large platter or cutting board. Cut into desired sized squares. Wrap up to give away, but don’t forget about quality control! Bake, smell, eat!

Today's recipes where brought to you by, inspired or adapted from: Mel's Kitchen Cafe

Dublin Shepherd's Pie

2011-03-09T12:17:00.000-06:00

Do you all have your Oxalis growing? I swear mine knows the calender year even though it is an indoor plant. The purple shamrock plant is blooming the second it hit March 1st! It is my favorite plant, so pretty and the leaves close and open during the day if it is light or dark. Around here, they only sell around St. Patrick's so if you like this, snatch one up now before they are gone. A few years ago I missed it and had to wait a whole year for one, the next year I bought 2 and they have been in my kitchen ever since.

Dublin Pie, Shepherd's Pie, Cottage Pie. They all = good pie. Enjoy, this is one of my new fave's.

Happy Saint Patrick's Day!

Dublin Shepherd’s Pie

Print recipe here

6 medium organic baking potatoes

½ C whole milk

1 stick (½ C) unsalted butter, melted

½ C Kerrygold Dubliner Aged Cheddar, shredded (any cheese will work here, even parmesan)

1 ½ lb grass fed ground beef

1 tsp garlic, minced

½ tsp celtic sea salt

¼ tsp dried thyme

¼ tsp fresh cracked pepper

1 medium yellow onion, chopped

1 green pepper, chopped

4 pieces leftover bacon, crumbled
1 bottle dark ale beer (like Guinness)
½ TB flour
Additional cheese for sprinkling over top

1. Loosely peel 6 potatoes, chop into 2 inch pieces. Place in a pot, cover with water and boil for 15 minutes on high heat, until very tender when pierced with a fork. Drain, add milk, butter and mash. Stir in cheese and set aside until ready to use.

2. Over medium high heat, brown the ground beef, garlic, salt, thyme and pepper. Add onion, saute 5 minutes. Add chopped green pepper and crumbled bacon, saute another 3 minutes. Pour in the whole bottle of beer and simmer for 5 minutes until there is about a ½ inch left at the bottom of pan. Sprinkle flour over ground beef mixture, stir in to coat and simmer another minute.

3. Pour the beef mixture into a greased glass pie pan or 2 quart baking dish. Plop the potatoes on top and spread evenly. Sprinkle with an additional 2-4 tablespoons Dubliner cheese. Bake at 375 degrees F for 25 minutes. Remove and serve warm.

Today's recipes where brought to you by, inspired or adapted from: This is a combination of many recipes I read all over google, lol.

Diner Style Pancakes

2011-03-01T14:52:00.001-06:00

Special recipe for National Pancake Day!

I like pancakes but am no perfectionist on the food. I only like a certain kind, the throwback, diner style, greasy and fluffy kind. Made in bacon grease. Glad I found out last year that I don't have to feel guilty about bacon grease! Cooking in it is actually healthy?!?! Who knew! Grandma was right after all. Always use uncured, nitrate and hormone free bacon. Then save that grease and fry away guilt free.

This is my perfect pancake. Tall, fluffy, golden. Serve with a little or a whole lot of Sun Ripened Peach Syrup and a little whip cream, perfect Saturday morning.

Diner Style Pancakes
Print recipe here
1 ½ C whole milk
¼ C apple cider vinegar (with mother)
1 C white flour, unbromated and unbleached
1 C white whole wheat flour, unbromated and unbleached
¼ C raw cane sugar
2 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1 tsp celtic sea salt
2 large organic eggs
4 tablespoons unsalted (pastured) butter, melted

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Let sit a few minutes and the batter will begin to raise.

3. Heat a large skillet over medium heat or electric skillet to 375 degrees F. Coat with some left over bacon grease.

4. Pour ¼ cup of batter onto the skillet, cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

4. Remove when both side have turned golden brown. Smother with pure maple syrup, whip cream, chocolate chips, jam, or your favorite toppings.

Today's recipes where brought to you by, inspired or adapted from: All Recipes but has definatley become a Saved by the Egg Timer: Original!

Homemade Chicken Noodle Soup: The Italian Edition

2011-02-25T15:19:00.004-06:00

Another edition of Homemade Chicken Noodle Soup, wishing you all good health this week.

But,
if it where,
ever so slightly,
to creep in,
that creepy crud.

I wish you fast healing with this soup packed with vitamin C and antibacterial properties. The super C loaded secret is the Kale. Also very specially undetected by all short ones under the age of 12. Chop is so small they will just think it is parsley. That is the powerhouse of this healing soup! The oregano and garlic make this a germs worst enemy and will help your body fight off bacteria. If you don't have noodles but have a can of white variety or garbanzo beans, save a trip to the store and add a can of drained and rinsed beans instead.

I did not intend to originally post this recipe, it just ended up being so good that I had too share. There are not many preparation photos. If you are a visual person, see my 1st Edition of Homemade Chicken Noodle Soup: The Cheatin' Edition for more prep photos.

Homemade Chicken Noodle Soup: The Italian Edition
(AKA- Packed with Vitamin C Edition)
Print recipe here
4 TB pasture butter, divided
1 TB garlic, minced
1 pound free range organic chicken breast, cut into bite size pieces (or leftover Faux-tisserie)
1 tsp celtic sea salt
½ tsp black pepper
1 medium yellow onion, diced
2 C kale, chopped (about half a bunch)
1 ½ cup carrots, diced
1 TB dried oregano
1 TB dried parsley
1 tsp dried thyme
½ tsp dried red pepper flakes
pinch of sugar
10 C low sodium chicken broth
2 C Reames frozen Homestyle Egg Noodles (or drained and rinsed can of white variety beans)

1. In a large soup pot, melt 2 TB butter and 1 TB garlic over medium heat, saute one minute and garlic is golden and fragrant.

2. Add bite size chicken, 1 tsp salt and 1/2 tsp pepper. Cook until almost cooked through, about 5 minutes.

3. Add another 2 TB butter, diced onions and carrots to pot and saute 5 minutes.

4. Pour in the chicken broth, mix in the chopped kale, oregano and parsley, thyme, red pepper flakes and sugar. Turn heat up to high and bring to a boil.

5. Turn heat to medium- low, add noodles and simmer 20 minutes, stirring occasionally. After 20 minutes, remove from burner or the noodles will become the size of your mattress! Add any more salt, pepper and red pepper flakes to taste.

Top with fresh parmesan and crumbled pepperoni. Dip with Grissini or any kind of breadsticks, Buon Appetito!

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Toffee Coffee Cake

2011-02-20T18:38:00.002-06:00

It's another edition of the Cake Slice Baker's. Today is the 20th of the month and I am glad to be back in with these bakers. The original recipe for Laura Chattman's Coffee Heath Bar Crunch Cake is here.

Some things I changed to the original recipe: I eliminated the instant coffee granules because I did not have any on hand. I am not the type of person to go to the store for one thing, partly because I will walk out with much more than one item, and also because I would never use instant coffee again and would be a waste. There is always a solution, in this case a very good solution. Brew some strong coffee. I like real food, to me real coffee is real good and real food.

My favorite part of baking this cake, it smells like State Fair Mini Donuts!

Toffee Coffee Cake
Print recipe here
1½ C white whole wheat flour, unbromated and unbleached
1½ tsp aluminum free baking powder
½ tsp celtic sea salt
½ C (1 stick) unsalted butter, softened + 1 TB for greasing pan
1 C raw cane sugar, turbinado or brown sugar
1 large egg
1 tsp pure vanilla extract
½ C organic heavy cream
½ C strong brewed coffee
½ C Heath baking bits or 2 Heath bars, chopped

For the Streusel
1 C Heath baking bits or 4 Heath bars, chopped
4 TB raw cane sugar, turbinado or brown sugar
4 TB white whole wheat flour, unbromated and unbleached
2 TB unsalted butter, softened
⅛ tsp celtic sea salt

1. Preheat the oven to 350 degrees F. Melt 1 TB butter and pour into a 9 inch springform pan. Swirl butter around the pan until coated on bottom and all the way up the sides. Set aside.

2. Brew your coffee, measure out ½ cup amount and set aside to let cool until it is time for the coffee to make it’s entrance. Take the leftover brewed coffee, add a little Homemade Creamer and sip happily.

3. Prepare the topping by placing sugar, flour, butter and salt in a small bowl and smash with a fork until it forms little pebble size crumbs. Add the Heath bits and mix through. Set aside.

4. In a large bowl beat the butter and sugar for 3 minutes until creamy and fluffy. Mix in the egg and vanilla.

5. Add in the flour, baking powder and salt, mix in just until combined. Pour coffee and cream over batter and mix on low until batter is same texture throughout. Spoon in the Heath bits and stir in.

6. Pour batter into the prepared pan. Top with streusel, bake 55-60 minutes. Test with toothpick, when it is done you will pull out a clean toothpick with just a few crumbs. Let cool for 5 minutes on a wire rack. Remove from springform pan and slice to serve.

Today's recipes where brought to you by, inspired or adapted from:

and

I also linked this at:

Chicken Cobbler Haute Dish

2011-02-18T09:50:00.001-06:00

***We are now back to our regular scheduled posting***

When I posted the Cream of Anything Soup, I said the next post would include the cream soup....but then came Valentine's and I got distracted by large amounts of chocolate. Here is the dinner dish that I intended to put up right after. It is wholesome, yummy and comforting.
To me it is little Midwest mixed with a little culinary sophistication all while using items that should already be in your kitchen. It's a Hot Dish, it's a Casserole. It's a Haute Dish Casserole!

Chicken Cobbler Haute Dish
Print recipe here
1 stick (1/2 C) unsalted butter, melted
4 C sourdough bread cubes
½ C parmesan cheese, grated
1 TB dried parsley
2 TB unsalted butter
1 large onion, diced
½ C celery, diced
½ C carrots, sliced
1 C dry white wine
1 ½ C Homemade Cream Soup (or 1- 11 oz can cream of anything soup)
2-3 C cooked chicken (leftover Faux-tisserie Chicken works great!)
½ tsp celtic sea salt
½ tsp fresh cracked pepper
½ tsp dried thyme

1. Toss 1 stick melted butter with bread cubes, parmesan cheese and parsley. Set aside.

2. Saute onions in 2 tablespoons butter in a large skillet over medium-high heat for 10 minutes or until golden brown. Add celery and carrots and saute another 5 minutes. (If your chicken is not cooked, precook bite sized chicken in same pan until no longer pink and then add in the veggies.)

3. Stir in wine, cream soup, chicken and seasonings. Cook, stirring constantly, 5 minutes or until bubbly.

4. Spoon mixture into a lightly greased baking dish and top evenly with bread cube mixture.

5. Bake at 400 degrees F for 15-20 minutes, or until nice and golden brown.

Today's recipes where brought to you by, inspired or adapted from: As close as you can get... and Southern Living.

White Hot Cordial Cocoa for Two

2011-02-14T13:59:00.002-06:00

Valentine's Day is here! Whether you feel hot or cold about this day. Warm up with a cup of Hot Cocoa for two and snuggle up with your loved ones.

Be kind to your heart on Valentine's Day. Cherries are good for your heart no matter how your heart feels on the V-Day. Pure Cherry Extract is wonderful and flavorful, also offering reduction in heart disease by acting as an anti-inflammatory, full of anti-oxidants to kick the free radicals behind and premature aging out the door! Treat yourself and your body to this wonderful mug of cordial cocoa!

See the post here for other ways to use cocoa butter and how good it is for you.
To see my love of the milk frother, visit this post!

White Hot Cordial Cocoa for Two
Print recipe here
1 ½ C organic whole milk, almond milk or coconut milk
½ C heavy cream
2 TB raw cane sugar or 1 TB of pure maple syrup or 15 drops of stevia
1 ½ TB cocoa butter (make sure it is food grade)
2-4 TB pure cherry extract/ concentrate

1. Heat milk, cream, cocoa butter and sugar in a small sauce pan over medium heat. Stir until starts to steam and cocoa butter is melted. Make sure sugar is dissolved.

2. Remove from heat. Add the cherry extract, taste as you go until you reach a desired flavor. To make light and frothy, use a milk frother to whip it in. Pour into two mugs (or one large) and enjoy with someone you love.

Today's recipes where brought to you by, inspired or adapted from: Saved by the Egg Timer: Original

Beurre Noisette Brownies (Browned Butter Brownies)

2011-02-12T10:20:00.005-06:00

This got the Bon Apetit magazines best brownie. I had to try it. Perfect chocolate, chewy, fudgey and deep flavor from the browned butter. A+ in my kitchen trials. This is hands down going into My Favorite and My Best file.

Instead of walnuts I used pecans and dried cherries to fit this week of love and hearts and turned them into a Cherry Cordial Brownie. I also love the fact that you use one pot to make these besides the pan. Less mess is always a plus, the pan even stays clean from the foil. This is a wonderful brownie just plain too. I honestly don't know if I will ever try another brownie recipe. They are just that good! I am not kidding here, if you have a family favorite be prepared to cheat on your old recipe with this new one.

Have a wonderful Valentine's Day and weekend! Being heart healthy has never been so easy or delicious!

See here for an extended How To: Beurre Noisette (Browned Butter) along with a wonderful muffin recipe.

Beurre Noisette Brownies (Browned Butter Brownies)
Print recipe here
10 TB (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 C raw cane sugar
3/4 C natural unsweetened cocoa powder
2 tsp water
1 tsp pure vanilla extract
¼ tsp celtic sea salt
2 eggs
1/3 C + 1 TB flour, unbromated and unbleached
1 C chopped nuts- walnuts, pecans, peanuts, hazelnuts, etc.

1. Position rack in bottom third of oven; preheat to 325 degrees F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with a little butter or spray.

2. Make your Beurre Noisette (Browned Butter) by melting butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often for about 5 minutes.

3. Remove from heat; immediately add in sugar, cocoa, water, vanilla, and salt. Whisk to blend. Let cool 5 minutes (mixture will still be hot).

4. Add eggs to hot mixture one at a time, whisking vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

5. Bake brownies until toothpick inserted into center comes out almost clean, about 25-35 minutes. (There will be some fudgey chocolate on the toothpick and will not be like checking a cake.) Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into any size squares you desire.

Note: To make these into Cherry Cordial Brownies like I did,
here are the substitutions: replace 2 teaspoons water with Organic Cherry Concentrate, replace 1 cup walnuts with 1/2 cup chopped pecans and 1/2 cup dried cherries.
Simply divine and simply addictive! I will never make a pan of these with no one around, it would be far too dangerous. I could barely stop myself enough to bring them to share at a birthday dinner!

Today's recipes where brought to you by, inspired or adapted from: Bon Appetit