Thursday, October 1, 2015

Apple & Almond Butter Sandwich

  • bread
  • almond butter
  • apple, cut in slices
  • any other additions (dried fruit, chocolate chips, etc.), optional
  1. Spread about 2 tbsp. almond butter on one slice of bread
  2. Add apple pieces and any other ingredients desired
  3. Layer on second slice of bread and enjoy

My Thoughts:
Just something I was threw together late one night when I was hungry.  My almond butter was raw with chia seeds already mixed in, it was enjoyable and hit the spot nicely.  There are many possibilities on what you could add inside this sandwich.

Source: midnight hunger

Tuesday, September 29, 2015

Lemon & Dill Chicken

  • 20 oz boneless skinless chicken breasts
  • salt & pepper, to taste
  • 3 tsp extra virgin olive oil, divided
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium chicken broth
  • 2 tsp flour
  • 1 tbsp fresh dill (or 1/3 tbsp dry dill)
  • juice from half a lemon
  1. Season chicken breasts with salt and pepper
  2. Heat 1 1/2 tsp oil just over medium heat
  3. Add chicken and sear on both sides, about 3 minutes each side; transfer to plate and cover with foil
  4. Reduce heat to medium-low and add 1/2 tsp oil
  5. Stir in garlic and cook about one minute, making sure not to burn it
  6. In a glass measuring cup, whisk together broth, flour, dill, and lemon juice
  7. Add liquid to pan; stirring frequently, simmer until slightly thickened, about 3 minutes
  8. Return chicken and any accumulated juices to pan and continue to simmer until chicken is fully cooked, about 4 to 6 minutes
  9. Plate chicken and season remaining sauce with salt and pepper, if needed
  10. Spoon sauce over each chicken breast for serving

My Thoughts:
This is a simple tasting recipe that would go nicely with a flavorful side dish.  I think the light lemon sauce adds a nice zest to this dish.

Source: adapted from Eating Well

Italian Oven Roasted Vegetables

  • 5 medium red potatoes, cubed
  • 12 oz fresh green beans, cut
  • 1 large zucchini, cut
  • 8 oz baby carrots
  • 2 tbsp. Italian Dressing Mix or store bought packet
  • 4 tbsp. unsalted butter, thinly sliced

  1. Preheat oven to 350 degrees
  2. Toss vegetables together in a 13x9 glass dish or roasting pan
  3. Sprinkle in seasoning and stir until well distributed
  4. Place pads of butter evenly over all
  5. Bake for about 1 to 1.5 hours or until desired doneness is reached; stir once or twice during baking process

My Thoughts:
This is just a simple vegetable dish that I threw together for a nice vegetable side dish for a couple days.  You can use whatever variety of vegetables you prefer to suit your family.

Source: inspired by Wood Cook Book

Saturday, September 12, 2015

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Cupcake Ingredients:

  • 1 cup all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs

Cinnamon Cream Cheese Frosting Ingredients:
  • 12 tbsp unsalted butter, soften
  • 8 oz block cream cheese, soften
  • 3 cups powdered sugar
  • 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon

Cupcake Directions:
  1. Preheat oven to 350 degrees
  2. Line muffin tin with paper liners; set aside
  3. In a medium bowl combine flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon; set aside
  4. In a large bowl or mixer, combine pumpkin puree, both sugars, oil, and eggs
  5. Slowly add dry ingredients in three separate parts until just combined
  6. Fill each muffin tin about 3/4 the way full (ice cream scoops work great!)
  7. Bake 18-20 minutes or until an inserted toothpick comes out clean
  8. Remove cupcakes from muffin tin and onto a wire rack and allow to fully cool before frosting
Frosting Directions:
  1. In a large bowl or mixer, beat together butter and cream cheese for about 2 minutes on medium speed or until lightly fluffy
  2. Reduce speed to low and slowly add powdered sugar until just combined
  3. Add vanilla and cinnamon
  4. Increase speed to medium-high and beat until frosting is light and fluffy, about 1 minute
  5. Frost cooled cupcakes; store in refrigerator (Yields about 15-18 cupcakes)

My Thoughts:
Wow, were these cupcakes fantastic!  The cake was perfectly moist and the frosting went very will with the cake.  I cant think of a better way to welcome the fall season.

Source: Savor Home

Thursday, September 10, 2015

Creamy Potatoes and Peas

  • about 5 red potatoes, cubed
  • 4 tbsp butter
  • 1/4 cup flour
  • 1 cup milk
  • salt and pepper, to taste
  • 1 cup frozen peas

  1. Boil potatoes in salted water until just fork tender; drain and set aside
  2. While potatoes are boiling, head a medium saucepan over medium heat and melt butter
  3. Whisk in flour until completely mixed and allow to cook about one minute
  4. Slowly add milk while constantly stirring until smooth and creamy; add more milk if too thick; add salt and pepper to taste
  5. Add peas and and reduce heat to low until peas have cooked
  6. Carefully fold potatoes into creamy mixture until combined

My thoughts:
I had some leftover potatoes and thought this would be a perfect fit.  And, it was!  This made a nice side dish for us and all the ingredients were already in the house, talk about frugal!

Wednesday, September 9, 2015

Chicken Tenders

  • 2/3 cup panko bread crumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup grated parmesan cheese
  • 1- 1 1/2 lbs boneless skinless chicken breasts. cut into strips
  • 1 egg
  • 1/3 cup flour

  1. Preheat oven to 400 degrees
  2. Foil line a baking sheet and spray with non stick spray or grease with butter
  3. Place flour in a shallow dish; set aside
  4. Place egg in a separate shallow dish and lightly beat; set aside
  5. In another separate shallow dish, mix together panko, parmesan, and all the seasonings
  6. Dip chicken in flour, followed by egg, and then in breadcrumbs; tap off excess breadcrumbs
  7. Place breaded chicken on prepared baking sheet and bake for 20 minutes or until fully cooked

My Thoughts:
We had these for dinner tonight, and enjoyed them.  I had mine with a little bit and honey and my husband smothered his with bbq sauce.  They are good enough to eat by themselves, but I think enjoying them with a sauce is the way to go.

Source:  Flavor Mosaic

Thursday, September 3, 2015

Slow Cooker Honey Garlic Chicken

  • 1.75 lbs boneless skinless chicken thighs
  • 16 oz red or yukon gold potatoes, cut into bite size pieces
  • 16 oz baby carrots
  • 16 oz green beans
  • 1 tbsp. dry parsley
  • 1/2 cup reduced sodium soy sauce
  • 1/2 cup honey
  • 1/4 cup ketchup
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp ground black pepper

  1. Place chicken, potatoes, carrots, green beans, and parlsey in slow cooker
  2. In a medium bowl, combine sauce ingredients until combined
  3. Pour sauce over all and cover
  4. Bake on Low for 7 hours

My Thoughts:
This made a pretty good all in one meal with a teriyaki-like sauce.  This recipe looked beautiful going in, but being a crock pot meal, it lost its 'prettiness' coming out.  I may try it in the oven sometime just to see if it stays pretty.  But, the hubby seemed to really enjoy it so we will make this one again.

Source:  Damn Delicious