Prosciutto Wrapped Asparagus

I made this recipe yesterday for a Thanksgiving appetizer and these were SO GOOD! All the grown-ups loved them, the kids not so much.

Asparagus, trimmed

Proscuitto

Italian herbed cheese spread (near cream cheeses)

Blanch the asparagus by boiling it for about four minutes. As soon as you drain the asparagus, dip it in an ice water bath to cool it. Preheat the oven to 450. While the oven is heating remove the proscuitto from the packaging and separate the slices. I cut each slice in half to make each rectangle into two squares (this helped the proscuitto go further and made the proportions better). Spread each proscuitto slice with the cheese spread and wrap individual asparagus stalks in the proscuitto. Arrange on a baking sheet and bake 15 minutes.

You can skip the blanching step if you want, but I read that it helped the asparagus to not dry out while roasting. The asparagus really was perfect, moist and easy to bite into, while the proscuitto gets a little crispy on the outside. YUM!

This can also be a side dish, just gather several stalks of asparagus into each proscuitto slice.

Tortellini Soup

I know I'm lazy at posting here, but that's because I'm lazy at typing.  A friend asked me for this recipe and so I thought I'd copy it here too....

Tortellini Soup

easy, 30 minutes prep and cook combined

heat 2 T olive oil

add 6 cloves chopped garlic (I put about 3 T of pre-chopped, refrigerated garlic)

add 48 oz chicken broth and some red pepper flakes

when boiling add tortellini (packaged in pasta aisle... I prefer the spinach and cheese for this recipe)

cook for half the tortellini cook time

add 14-28 oz crushed tomatoes (the recipe calls for 14, I always do about 26)

cook for remainder of tortellini cook time

add some fresh spinach leaves, cook for a minute or so

Tomato-Peach Salad

Had a bunch of fresh tomatoes and peaches from the farmer's market, saw this easy recipe on the food network's website, and gave it a try!  Yummy!

Ingredients:
Tomatoes
Peaches
Red onion
Cider vinegar
Olive oil
Sugar
Salt
Pepper

Cut tomatoes and peaches into wedges.  Toss these together in a bowl with thinly sliced red onion. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper.

Park City Cashew Chicken

While I have my Rachel Ray cookbook out...

I have been craving this one.  It can be very spicy, or not so spicy depending on how much chipotle in adobo you use.

Ingredients:

2 tbs. olive oil
1 tbs. unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cups brown rice
3 cups chicken stock or broth
1 1/2 pounds chicken tenders; boneless, skinless chicken breasts cut into pieces
2 tbs. grill seasoning, such as McCormick's Montreal Steak Seasoning
4 garlic cloves, chopped
1 red bell pepper, cored, seeded and thinly sliced
3 tbs. chipotle in adobo
1 tbs. ground cumin
2 tbs. honey
1/4 cup real maple syrup
3 tbs. chopped fresh cilantro
1 cup raw cashews


Directions:

1. In a medium pot over medium heat, combine 1 tbs. olive oil and the butter. When the butter melts into the oil, add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more.  Add the stock and cover the pot.  Raise the heat to bring the stock to a rapid boil.  Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes.
2. While the rice cooks, make the chicken.  Heat a large skillet over high heat.  Add the remaining tablespoon of olive oil, then the chicken.  Season the chicken with the grill seasoning.  Lightly brown the chicken on both sides, then move off to one side of the pan.  Add the remaining onions, the garlic, and the bell peppers.  Cook for 2 to 3 minutes, then mix the vegetables and meat together and add the chipotles and cumin.  Toss to coat.  Glaze the mixture with honey and maple syrup and turn off the heat.  Add the chopped cilantro and the nuts.
3. Top the rice with the cashew chicken and serve.

Lemon Scented Blueberry Cupcakes

From Cookinglight.  Recommended by Britt.  Delicious, and love the frosting!


Ingredients
Cupcakes:

1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divide
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed

Frosting:

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)


Preparation:
Preheat oven to 350°.


Place 12 decorative paper muffin cup liners into muffin cups.

To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.

Spiced Grilled Chicken and Veggie Pockets

It has been hot hot hot here, and I can finally stomach and enjoy vegetables again, so I cooked a fresh, cool, summer dinner last night.  We really liked it, and I can't wait to eat the leftovers for lunch today.

Yes, it is a huge list of ingredients, but many are spices you already have and fresh veggies.

And this comes from a Rachel Ray cookbook.

1 cup plain yogurt
1/2 teaspoon  ground cinnamon
1 tbs. ground cumin
1 tbs. ground coriander
1/2 tsp. crushed red pepper flakes
juice of 1 lemon
1/4 cup fresh cilantro leaves, chopped
2 pounds chicken tender
1/2 cucumber, finely chopped
3 plum tomatoes, finely chopped
1/2 cup feta cheese - I omitted this as I am pregnant
10 olives chopped - left these out too
4 green onions, chopped
1 red or yellow bell pepper, finely chopped
2 cups shredded carrots
1/2 cup fresh flat-leaf parsley, chopped - I used cilantro instead cause I like it better
2 tbs. fresh dill, chopped
2 cups shredded red leaf lettuce
1 heaping tbs. Dijon mustard
2 tbs. red wine vinegar
2 tbs. olive oil
4 pita pockets
salt and pepper


Directions;

1. Preheat a grill pan or outdoor grill to high
2. in a shallow bowl, combine the yogurt, cinnamon, cumin, coriander, red pepper flakes, lemon juice, and cilantro.  Add the chicken tenders and coat evenly in the yogurt marinade.  Marinate for 10 minutes (I did 30 min.)  Grill for about 4-5 minutes on each side, until charred at the edges and firm and cooked through.
3. While the chicken is working, in a large bowl combine the cucumbers, tomatoes, feta cheese, olives, green onions, bell peppers, carrots, parsley, dill, and shredded lettuce.
4. for the dressing, in a small bowl, combine the mustard and red wine vinegar.  In a slow, steady stream, whisk in the olive oil.
5. When you remove the chicken from the grill, place the pitas on the grill to blister and warm through.  Chop the grilled chicken into bite-size pieces and add to the veggies along with the dressing;  season with salt and pepper, and toss to coat thoroughly.  Cut the pitas in half; fill the pockets with chicken and veggies.

Broccoli Pasta

This is from my friend Ashley who is great at cheap and easy meals....

1 head of broccoli
1 box of pasta
Parmesan Cheese
Olive Oil

1.  bring broccoli to boil
2.  add pasta to water and broccoli
3.  when pasta is finished,drain
4.  add parmesan cheese and olive oil

Everyone in my family gobbled it up, and it was soooo easy.

Fried Rice

Paula’s Fried Rice
(Taught to her by her mother, Lora Dee Christensen)

Ingredients:

Rice (cooked ahead and refrigerated) the amount is totally dependent on how much you want! (2 cups rice cooked in four cups of water)

Bacon (I use the grease to sauté the vegetables in, so how many slices, again, depends on how much you
want to make!)  (4-6 slices bacon)

Vegetables:

Onion, chopped into small pieces (one medium onion)
Celery, sliced at an angle thinly (two stalks celery)
Broccoli, broken into very small pieces (can be microwaved ahead and placed into the mix at the very end of the process if it is easier for you) (half cup broccoli pieces)
Green pepper (or any other color pepper!), cut into small pieces one green pepper
Carrots, grated (1 cup grated carrot)
Frozen peas (I don’t always use these, but they add a nice touch!), take them out of the freezer shortly before you are going to use them so that they don’t totally thaw out.

Meat, can be ham, chicken, turkey, shrimp, pork…… (1 cup meat OR MORE!)

Eggs, scrambled (2-4 scrambled eggs)

Soy sauce (2-4 Tablespoons)
Pepper
Canola oil

Instructions:

1) Cook the rice the night or morning before you are going to make the fried rice, if possible. This
is not necessary; it just makes the texture of the rice better in the fried rice. It will just be kind
of “mushy” if you don’t, but will still taste good!

2) Prepare the vegetables ahead of time. This is also not necessary, but makes the process MUCH more enjoyable!!! I usually get out a bunch of plastic bags and do all the vegetables ahead and have them ready earlier in the day to facilitate being able to make the rice quickly and without being frustrated later!

3) Fry the bacon to “crispy” but no further! Watch carefully so that the grease doesn’t get too cooked, because you are going to use the grease to sauté the vegetables in.

4) While the bacon is frying, cut up the meat into the size pieces you want to have in your rice.
5) When bacon is finished, take out the bacon and set aside for later use.
6) Sauté onions, celery, broccoli and green peppers until soft to degree you like them (probably about five minutes).

7) While vegetables sauté, scramble eggs in separate pan, set aside with bacon pieces.

8) Also while vegetables sauté, cut up the cooked bacon into small pieces.

9) When vegetables are done, throw in the rice and meat. Cook until rice and meat are warm.  Add the grated carrot and partially thawed peas. Cook until peas are just warm.  Add the scrambled eggs.  Add soy sauce and pepper to taste.

If the rice is dry, add some canola oil until moist to taste…a very little at a time!

CONGRATULATE YOURSELF!!!
ENJOY!!!!

Smore Cookie Bars

If you are trying to stay away from sugar these days DO NOT MAKE THESE...I reapeat...DO NOT MAKE THESE.

They are our family's new addiction. Uh-oh


Smore Cookie Bar

1 c. butter, softened
1 ¼ cup packed brown sugar
2 tsp. vanilla
2 eggs
½ tsp. salt
1 tsp baking powder
2 c. flour
2 c. mini marshmallows
1 ½ c. chocolate chips
5 graham crackers, broken

Grease 9x13 pan. Cream butter and sugar. Beat in vanilla and eggs. Add flour, baking powder and salt. Mix well. Fold in marshmallows, chips and crackers. Spread into pan.

Bake 350 for 25 minutes.

Cool. Cut into bite size bars.

Tilapia with Mango Avacado Salsa

As you can tell, Danny and I love fresh tasting, flavorful meals.  Made this one with the remaining tilapia in the freezer and ingredients I had from my bi-weekly fresh produce box (along with some past experience at making mango salsas). Fresh, healthy, and delicious!  Danny rated it a 10!

3 servings:

Ingredients:
3 Tilapia fillets
sea salt
Fresh ground pepper (we love the peppercorn medley grinder you can find in the store)
lemon pepper
cumin

Salsa:
1 mango
1 avacado
1 tomato
1/4 red onion, finely diced
1 jalapeno, seeded and finely diced
juice of 1/2 or 1 lime
1/8-1/4 cup chopped cilantro (I just eyeballed it, but that's probably how much I used)
cumin
salt

Start by preparing the mango avacado salsa.  Chop the mango, avacado, and tomato into small pieces.  Put them together in a bowl with the diced red onion, seeded and diced jalapeno, lime juice and cilantro.  Sprinkle some salt and cumin on top.  Mix gently (so you don't mash the avacado).  Let sit at least a half hour while cooking the fish for the flavors to combine.

Preheat the oven to 400. Line a baking sheet with foil and spray generously with Pam.  Lay thawed tilapia fillets on sheet.  Season with sea salt, pepper, and a little lemon pepper and cumin.  Bake for 25-35 minutes, or until the tilapia is still moist but flakes with a fork.  Top each fillet with a generous heaping of mango avacado salsa, and enjoy!

P.S. That mango salsa would be delicious with chips or probably on other types of seafood or chicken. Yum!

Double Chocolate Cookies

We let Skylar choose some cookies to make in honor of her getting six stitches in her forehead today. She did a dang good job! Mom says she has a new favorite cookie, and I may have to agree with her. These cookies are delicious. I had to modify the recipe according to what we had on hand, and here is exactly what we did.

Double Chocolate Cookies (a chocolate cookie with chocolate chips)

1 bag semisweet chocolate chips

1 C all purpose flour

1/4 C cocoa powder

1/8 tsp baking soda

1 tsp baking powder

1/4 tsp salt

5 Tb butter, at room temperature

3/4 C packed brown sugar

1/4 C white sugar

2 eggs

1 tsp vanilla

Divide the bag of chocolate chips in half. Melt half of them in the microwave at level 7 heat, however you do this in your microwave. I plug 1:00 in my microwave and push "power level," hit 7 and then push start. Then I stir the chocolate chips and repeat the process in 10-15 second segments until the chocolate is smooth.

Set the chocolate aside. Mix butter with sugars until creamy. Add eggs and vanilla and continue to mix well. Add melted chocolate, stir.

Sift together the flour, baking powder, cocoa, baking soda, and salt. Add dry ingredients to wet ingredients until well mixed. Mix in remaining chocolate chips. let dough sit for 45 minutes in order to let melted chocolate cool in the dough. While you are waiting, preheat the oven to 350. Bake the cookies for 8 minutes. They will harden a little while cooling so do not over cook. Let cool for at least five minutes and enjoy!

Hope you like these as much as we did!

Mint Brownies

CHOCOLATE LOVER’S FAVORITE MINT BROWNIES


From “A Pinch of Salt Lake” Cookbook
Family favorite
(Used to be Justin’s “specialty”)—he’s not here to make them anymore—sob,sob,sob!!!!

Brownies:
2 cups sugar
1 cup butter, softened
4 eggs
4 1-ounce square unsweetened chocolate
Or
¾ cup cocoa mixed into ¼ cup melted margarine or butter
2 ½ cups sifted flour
¼ teaspoon salt
¼ teaspoon baking powder
2 teaspoons vanilla extract
1 cup broken walnuts or pecans

Mint frosting:
4 Tablespoons butter, softened
2 tablespoons evaporated milk
2 cups powdered sugar
½ teaspoon peppermint extract
Few drops pink or green food coloring

Glaze topping:
6 Tablespoons butter
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 325o. In a large bowl, cream together sugar, and butter until fluffily. Beat in eggs until well blended; then add melted chocolate. Sift flour, measure, sift again with dry ingredients and add to creamed mixture along with vanilla and nuts. Spread in a greased and floured 9 x 13-inch baking pan and bake for 30 to 35 minutes or until no imprint is left when touched with finger. Do not over bake.

Mix all frosting ingredients until creamy and spread on brownies. Refrigerate 1 hour. Combine butter and chocolate chips in top of double boiler; add vanilla and blend thoroughly. Pour gently over pin or green frosting and spread by tipping pan; refrigerate.

Summer Chicken and Veggie Pasta

Hey sistas, here is an easy meal that I just came up with tonight, and that Danny and I loved!  We get one of those fresh produce boxes every other week, and had a bunch of veggies I needed to use up before they went bad.  I love meals with lots of veggies incorporated into the main dish, so looked at what I had in the fridge, freezer, and pantry, put it all together, and ended up really liking it! 

Ingredients:
1 box Pasta Roni, fettucini flavored (and the water, milk, and butter for preparing it)
6 chicken tenders
sea salt and fresh ground pepper
rosemary
basil
italian seasoning
parsley
olive oil
1 bunch green onions, chopped
2 minced garlic cloves
few handfulls fresh spinach
1 zucchini
1 yellow summer squash
Couple dashes red pepper flakes
2 tomatoes, chopped

Season the chicken generously with sea salt, ground pepper, and rosemary, and bake at 375 for 18 minutes (or until done).  Begin cooking the Pasta Roni as directed with the water, milk, and butter.  Also add basil, rosemary, and a little Italian seasoning to the pasta mix. While cooking, heat olive oil in a skillet.  Saute garlic, green onions, and spinach for a few minutes until spinach is slightly wilted.  Set aside in a bowl. In the skillet now saute the zucchini and summer squash with the red pepper flakes for a few minutes until softened.  Add the spinach mixture and tomatoes.   the chicken is done, cut it into thin slices and add that and then the finished pasta roni. Mix it all together in the skillet, and enjoy!

Healthier Bananas Foster

Sometimes you just need something warm and sweet and it is nice if it is also pretty healthy.

Banana or two

Smart Balance

Cinnamon

Agave nectar

Pecans

Slice the bananas in half and then slice length wise. Heat a skillet to med-high and melt a little Smart Balance spread - just enough to oil the skillet and give the bananas a slightly buttery flavor. Place bananas on the skillet and heat on each side until they are heated throughout. Drizzle with agave nectar and heat a bit until it is bubbly. Sprinkle with cinnamon and pecans and enjoy.

Grilled Vegetables

I love grilled vegetables. They look great, they taste great, they are great! I don't remember who, but somebody has asked about vegetable sides for BBQs and it is easy to throw different combinations together. I usually just drizzle them with olive oil, mix it around, and sprinkle with kosher or sea salt and ground pepper. This recipe and picture come from Kalyn's Kitchen. She uses salad dressing rather than olive oil, which I've done before but Jacob prefers them with plain olive oil.

World's Easiest Grilled Vegetables
(The amount shown in the photos is 2-3 servings of grilled vegetables)

1 medium zucchini
1 large sweet onion (Kalyn uses Vidalia onion - I most often just use red onion)
1 large red bell pepper

(I like to add quartered mushrooms)
(See below for other vegetable combinations. You need about 4 cups of cut-up vegetables.)
1/2 cup Italian Salad Dressing (I likeNewman's Own Olive Oil and Vinegar Dressing for this, be sure to use a dressing with oil as the first ingredient.)
pinch of dried herbs like thyme, oregano, or fennel (optional)
salt and fresh ground black pepper to season vegetables after grilling

Cut ends off the zucchini, then cut in half lengthwise and cut into slices not quite 2 inches thick. Peel onion, cut off ends, cut in half, then break apart into individual layers and cut each one into same-size pieces. Cut red bell pepper in half, cut out seeds and stem, and cut into pieces the same size as the onion and zucchini.

Put the vegetables into Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade. Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours (or all day is fine if you're at work.)

When you're ready to cook vegetables, put the grill pan on the grill grate and preheat grill (and pan) to medium-high heat. (You can only hold your hand there for a few seconds at that heat.) Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. (This is very important to prevent flare-ups when you add the vegetables to the grill pan.)

When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan. Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides. Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges. (I don't mind if mine get a bit charred, but keep an eye on them if you'd like them less browned.) Serve hot, with salt and fresh ground pepper to season. (If you have some good balsamic vinegar, a drizzle of that is good on these too.)

The types of pans which are good for this:

We have often grilled green beans, which are one of Jake's favorites, and we like asparagus grilled too.

Other Vegetable Combinations Kalyn Recommends for Grilling:

--Zucchini, Yellow Squash, Sweet Onions

--Sugar Snap Peas, Red Bell Pepper, Sweet Onions

--Sugar Snap Peas, Par-boiled Carrots, Sweet Onion (boil the carrots for 2-3 minutes and drain before you marinate)

--Sweet Potato, Zucchini, Sweet Onion (marinate sweet potato separately and cook it about 5 minutes before adding other vegetables to the pan)

--Asparagus, Red Bell Pepper, Sweet Onion (cut asparagus into fairly short pieces, cut on the diagonal)

--Eggplant, Zucchini, Red Bell Pepper

--Eggplant, Red Bell Pepper, Sweet Onion

Zuppa Toscana

This is a soup someone brought me after Shea was born. It mimics the Olive Garden soup, but in my opinion it is better. It is not the least bit healthy, but it is delicious.

Zuppa Toscana

1 lb. Spicy Italian sausage
6 slices bacon, chopped
2 cloves of garlic, minced
1 qt. water
1 onion, chopped
1 1/2 TBSP. chicken base
2 medium potatoes, cubed
2 cups Kale leaves, cut in halves, then sliced
1/3 cup heavy whipping cream
grated Parmesan cheese, optional

Cook sausage in pan, breaking up into chunks. Meanwhile, cook bacon in large pot. Remove bacon. Add onions and garlic to bacon drippings. Cook for one minute. Add water, chicken base, and potatoes. Simmer until tender, about 15 min. Add sausage, kale, and cream. Simmer until soup is hot, about 4 min. Stir in bacon. Top with Parmesan cheese.

This is really good served with beer bread (recipe is posted on this blog). I'm sure many other breads would go nicely as well.

Tortellini Soup

Love this soup!


TORTELLINI SOUP

1 lb Ground Italian Sausage
1/2 C Onion
3 Cloves crushed Garlic
1 Zucchini - chopped (I do semicircles)
1/2 C mushrooms - chopped
2 yellow squash - chopped (semicircles again)
2 cans Chicken broth
2 cans Italian stewed tomatoes
1 C Water (I just kind of eyeball the amount of water that the soup seems to need)
1/2 t. salt
1/4 t. pepper
8 oz. cheese tortellini

Brown sausage, drain and set aside. In a pot add garlic, onion, and veggies with oil. Saute it for 5 minutes then add rest of ingredients except sausage and tortellini. Bring to boil, add sausage, cover and simmer 15 minutes. Add tortellini, simmer uncovered 20 minutes or until tortellini are done. Serve
topped with Parmesan cheese.

This recipe can be healthified by using turkey sausage and whole grain tortellini. I usually just buy the refrigerated tortellini and they have those in whole grain as well.

Amy Koch's Chicken and Rice Soup

This is my best soup for sick kids. Amy Koch gave me the recipe after she brought it to a Koch family function. It is healthy and my picky kids eat it when they are feeling well or sick!

CHICKEN AND RICE SOUP

10 cups chicken broth
1 Tablespoon olive oil
1 medium onion, diced
½ cup sliced celery
1 ½ cup sliced carrots
¼ cup snipped fresh parsley
¼ teaspoon black pepper
¼ teaspoon dried thyme leaves, crushed
1 bay leaf
2 cups cooked chicken
3 cups cooked rice
2 Tablespoons lime juice
Optional: lime slices for garnish

Combine vegetables and seasonings (except parsley) with olive oil in a pot over the stove. Simmer and slowly add broth until vegetables are tender. Boil over high heat, stirring regularly. Reduce heat and add chicken, rice, parsley, and lime juice. Discard bay leaf and enjoy!

By the way, in recipes that call for cooked chicken, I have found that I prefer to stick frozen chicken in the crock pot in the morning. It cooks with a delicious flavor and is still moist and shreds or chops easily. Plus it is no trouble at all. This recipe is good with chicken breasts or dark meat or a mix.

Andy Husbands Hot Blackberries and Cream

I LOVE this recipe.  Found it on Food.com.  You can make it as specified for a delicious dessert, or I actually made it with a lot less sugar and topped German pancakes with it for breakfast.  One of the best breakfasts of my life. :)

Ingredients

o 1 cup sour cream, at room temperature (I used light sour cream and it was delicious)
o 1 finely grated limes, zest of
o 1 tablespoon granulated sugar
o 1/2 teaspoon ground cinnamon
o 1 pint fresh blackberries, washed and well drained
o 1/2 cup brown sugar (I have used less than this both times I've made it, one of the times much less and it was still great!)

Directions

1. Move broiler rack to lowest possible position, at least 6 inches from the top element, and turn on oven broiler.
2. In a mixing bowl, combine the sour cream, lime zest, sugar, and cinnamon. Gently fold in the blackberries, and transfer to small gratin dish. Sprinkle brown sugar on top. Broil until the brown sugar melts and darkens, 1 to 3 minutes, rotating the dish halfway through so it browns evenly but does not burn. Serve hot.

Roasted Tomato Soup

Got this recipe from my friend Britt, it is spicy and yummy. Especially good with fresh bread or rolls.

3 lbs. vine-ripened tomatoes, cut in half and insides removed

2 1/2 tablespoons olive oil

1 tablespoon kosher salt

1 1/2 teaspoons pepper
1 1/2 cups chopped onions
6 garlic cloves
2 tablespoons butter
1/8 teaspoon crushed red pepper flakes
1 28-ounce can crushed tomatoes
2 cups fresh basil leaves
2 pinches dried thyme
4 cups chicken stock

1. preheat oven to 400F. toss tomatoes with 2 tablespoons olive oil, salt, and pepper in a large mixing bowl. spread the tomatoes in 1 layer on a baking sheet covered in foil and roast in the oven for 45 minutes
2. in a large stockpot over medium heat, saute the onions and garlic with 1/2 tablespoons olive oil, butter, and red pepper flakes for 10 minutes until the onions start to brown. add the canned tomatoes, roasted tomatoes, basil, thyme, and chicken stock. bring to a boil and simmer uncovered for 40 minutes.

3. use an immersion blender (or food processor) to puree the soup. serve with garlic knots below.

Chicken and Sweet Potato Curry-in-a-Hurry

Thanks Rachael Ray.

Ingredients:
1 cup white or brown rice
2 tbs. evoo
1 medium sweet potato, peeled, cut in half lengthwise, then thinly sliced into half-moons
salt and pepper
1 rounded tablespoon mild curry paste or 2 tablespoons curry powder (I usually use the paste plus a tsp. curry powder.
2 pounds chicken tenders, bite-size chunks
1 large yellow onion, thinly sliced
1 red bell pepper, cored, seeded and thinly sliced
1 tablespoon all purpose flour
2 1/2 cup chicken stock
1/2 cup heavy cream (I have always used whole milk, because I have it on hand)
1/4 cup prepared mango chutney
1 10 ounce box frozen peas (I use a little less)
1/4 cup fresh cilantro leaves, chopped

1. Cook Rice
2. Preheat a large, deep skillet over medium-high heat with olive oil. Add the sweet potatoes to the skillet, season with salt, pepper, and curry paste or powder, and cook, stirring frequently, for 3-4 minutes, or until lightly browned.
3. Scoot the potatoes over to one side of the pan and add the chunks of chicken, season with salt and pepper, and cook, browning slightly, for 3 minutes.
4. Add the onions and bell peppers and toss to combine. Add the flour and continue to cook for 1 minute
5. Add the chicken stock, cream, and mango chutney, bring to a simmer, and cook for 10 minutes, or until the chicken and potatoes are cooked through and the sauce has thickened.
6. Add the peas and cilantro and simmer for 1 minute to heat the peas through.
7. Serve over rice

Steamed Artichoke with Roasted Garlic Dipping Sauce

Artichokes were on sale a while back, so I decided to finally try making one myself as I knew I loved eating them!  Artichokes can seem intimidating to make for the first time (at least for me), so I found this recipe on Food.com and it was great at explaining what to do, step by step, and it was delicious!

2 artichokes
1 lemon
1 head garlic ( whole bulb)
2 tablespoons mayonnaise (I used low fat)
2 tablespoons sour cream (I used low fat)
salt and pepper
3 tablespoons olive oil

Directions

Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.

Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.

Place the artichokes in a steamer and steam 40 to 55 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.

While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.

When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.

To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.
 
Sidenote: I didn't have a head of garlic, so just seasoned the mayo and sour cream with salt, garlic powder, garlic salt, and pepper, and it was still delicious!

Raspberry Buckle

Prep: 15 minutes Total: 1 hour 25 minutes Serves: 6


Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for baking dish
• 1 cup granulated sugar
• 3 large eggs
• 1 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 containers (1/2 pint each) raspberries (2 3/4 cups)
• Confectioners' sugar, for dusting (optional)
• Whipped cream (optional)

Directions

1. Preheat oven to 350 degrees. Butter a 2-quart oval or square baking dish. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until incorporated.

2. Spread batter in baking dish. Scatter raspberries on top. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes. Let cool 20 minutes; dust with confectioners' sugar, if desired. With a large spoon, scoop out onto serving plates; serve with a dollop of whipped cream, if desired.

Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.

Bacon and Wild Mushroom Risotto with Baby Spinach

Rich flavors, hearty texture, a winner.

I used cooked bacon I had in the freezer so I had to add a little olive oil to the pan since I didn't have any drippings. I also used green onions instead of shallots.

Bacon and Wild Mushroom Risotto with Baby Spinach
Crisp bacon brings crunchy texture and smoky flavor to the dish.
Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 tablespoon bacon)
Ingredients
• 4 cups Chicken Stock
• 6 bacon slices, chopped
• 1 cup chopped shallots
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, minced
• 4 ounces cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms, sliced
• 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
• 1/3 cup Madeira wine or dry sherry
• 4 cups baby spinach
• 1/2 cup (2 ounces) grated fresh Asiago cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation
1. Bring Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

Baked Chicken stuffed with Sun-Dried Tomatoes, Goat Cheese, and Basil

I made this recipe tonight which I got off of Kalyn's Kitchen, once again. I just had to share because it was ridiculously delicious. It is a little expensive, though.

6 boneless, skinless chicken breast
1/2 cup 100% whole wheat pastry flour
3 eggs, beaten well
2/3 cup 100% whole wheat bread crumbs
1/3 cup parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.

Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Put flour, beaten egg, and bread crumbs combined with parmesan cheese into three separate flat dishes. Roll each chicken breast, first in flour, then in egg, then in bread crumb/parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.

Candied Pecans

Put 1/2 cup pecans in small saucepan. Add 1/4 cup sugar and 1/4 cup water. Bring to simmer, stirring constantly. Simmer about 7 minutes, or until sugar is thick and sticky. Use your nose to make sure you're not overcooking! Spread pecans on parchment paper to cool.

Pear Pecan Salad

Pear Pecan Salad

Ingredients:
Romaine Lettuce
Diced Pear
Craisins
Candied Pecans
Feta
Diced Red Onion

Dressing:
In blender combine:
4 Tbs Red Wine Vinegar
1/2 Cup Vegetable Oil
4 Tbs Sugar
1/4 tsp pepper
Splash of Tabasco

SOOOO GOOD!

Peanut Butter Split Smoothie

I've been making lots of smoothies in the last month and a half since I can't have most other types of sweets, and came across this fun little recipe from Healthy Appetite with Ellie Krieger.  I was thinking that Shelley may like this recipe when she wants something desserty without the sugar, and I think kids may even like it for a fun healthier alternative for a midday or afternoon snack! 

Ingredients:
1 frozen quartered banana
1/2 cup milk
1/4 cup no fat plain yogurt
2-3 tbsp. peanut butter

Mix all of the above in a blender, and enjoy!

Spicy Grilled Eggplant

Jake and I like to try new veggies and I haven't cooked eggplant in a LOOOONG time, because of how well it went last time! ;) This recipe was great! It came from Kalyn's Kitchen. She always has awesome veggie ideas.

Spicy Grilled Eggplant with Red Pepper and Parsley

(Makes 2 servings, recipe can be doubled or tripled. Adapted from a recipe in Williams-Sonoma Complete Grilling Cookbook.)


1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

spicy sauce:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

Honey Whole Wheat Pancakes (sugarless)

Easy, yummy, healthy pancakes! 

Ingredients:
1 1/4 cup water
1 cup whole wheat kernels
1/4 cup dry milk
1 egg
2 tbsp. oil (or less)
1 tbsp. honey
1/4 tsp. salt
1 tbsp. baking powder

In a blender, mix water, wheat kernels, and dry milk.  Blend on smooth for three minutes.  Add egg, sugar, and salt.  Smooth for 20 seconds.  Add baking powder.  Pulse three times.  Cook immediately on a hot griddle.

Creamy Black Bean Salsa Chicken

I found this recipe on a crock pot website and decided to try it as we had some salsa we needed to use up.  This was super easy, and we loved it!  What's great as well is that you could easily do many variations of this (adding ingredients you like, not using those you don't have) and it would still be tasty.  For example, I thought about how you could make an easy crock pot chicken tortilla soup with this just by adding some chicken broth and keeping the sour cream and cheese out.  Enjoy!

2 to 4 boneless, skinless chicken breasts (I used 8 chicken tenders)
1 cup salsa (what salsa you use can have a big impact on your meal. I love and used Jack's Special from Costco. Fresh and yummy cilantro flavor!)
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained
1 package taco seasoning (1 tbsp.)
1/2 cup light or fat free sour cream
1 cup grated cheddar cheese

Place the chicken in the slow cooker.  Pour the salsa, corn, beans, and taco seasoning over the chicken.  Cover and cook on low heat 6-8 hours or on high heat 3-4 hours (with tenders, check a little earlier just to make sure they're not cooking faster than the chicken breasts would).  Remove the chicken and shred.  Stir sour cream and cheese into sauce in slow cooker, then put chicken back in.  Serve with tortillas, rice, or tortilla chips.

p.s. I'm attaching "healthy" as with the no-fat sour cream and light on the cheese, it is. :)  But can be less healthy depending on how you make it.

Grilled Pork Chops Recipe with Soy Sauce, Cumin, Lime, and Oregano

This is another great pork recipe for grilling, also from Kalyn's Kitchen.

Grilled Pork Chops with Soy Sauce, Cumin, Lime, and Oregano
(Makes 4 thick pork chops, can easily be doubled. Recipe created by Kalyn.)

4 boneless pork loin chops (1 inch thick)

Marinade:
1/4 cup soy sauce (I used Tamari)
1/4 cup fresh lime juice
1/4 cup olive oil
1/2 tsp. ground cumin
1/2 tsp. dried oregano (I used Mexican Oregano)
pinch of Chipotle chile powder (or use a dash of hot sauce)
1/2 tsp. onion powder (or use 1-2 tsp. grated fresh onion)
1/2 tsp. garlic powder (or use 1-2 tsp. freshly minced garlic)
(I rarely use onion powder or garlic powder, but a marinade like this is one place where I think they work well)

Trim all visible fat from pork chops, and pound with meat mallet (or anything heavy) until pork chops are about 3/4 inch thick. Combine marinade ingredients. Put pork chops in a heavy ziploc bag or plastic dish with a lid, then pour marinade over. Let pork chops marinate 4-6 hours in the refrigerator. (They can be marinated all day while you're at work too.)

When you're ready to cook, take pork chops out of the refrigerator and let them come to room temperature. Whether you're cooking on an outdoor grill or using a stove-top grill pan, spray with non-stick spray or olive oil, then preheat the grill or pan to medium-high before you start to cook. (You can only hold your hand there for a few seconds at that heat.) To get criss-cross grill marks, lay the meat at an angle for 2-3 minutes, then rotate 45 degrees after you have the first set of marks.

Grilling time can vary greatly depending on the temperature of the grill, temperature of the meat, and even air temperature when grilling outdoors. I cooked the pork chops in this photo not quite 5 minutes per side. I highly recommend using an instant-read meat thermometer to tell when they're done, but if you don't have one, the pork chops should feel firm to the touch (not hard). Remember that grilled meats continue to cook for a few minutes when you take them off the grill, and don't overcook.

Grilled Ginger-Soy Pork Chops

This is a great pork chop recipe from Kalyn's kitchen. I love that website. I find a lot of awesome, healthy recipes there.

(4-6 servings, recipe created by Kalyn) 4-6 boneless pork chops

Marinade:
1/4 cup peanut oil
1/4 cup soy sauce
1/4 cup rice vinegar (not seasoned rice vinegar, it contains sugar)
1 tsp. dried chili pepper flakes
2 tsp. ginger puree (or grated ginger)
2 tsp. garlic puree (or minced garlic)
1 tsp. dried mustard

Trim all fat from pork chops and pound to slightly over 1/4 inch thick. (If you're using the very thick pork chops you might want to cut them in half crosswise.) Mix marinade ingredients. Put pork chops in zip-loc bag and pour marinade over. Marinate 6-8 hours or longer.

To cook, preheat grill to medium hot. To get those nice grill marks, rotate the pork chops after about 4 minutes on the first side. (I usually lift one up and check for the marks before I rotate them.) Cook about 8 minutes per side; total cooking time will depend on the temperature of your grill and the thickness of the pork chops. Pork chops should feel firm to the touch but not hard when they're done. Serve hot.

If you have a rotisserie, this recipe would be fantastic to marinate a pork roast overnight and then cook it on the rotisserie.

Asiago and Balsamic Carmelized Onion Focaccia Bread

Another Great recipe from Cooking Light.

Ingredients

• 2 tablespoons plus 2 teaspoons extravirgin olive oil, divided
• 1 cup chopped onion
• 2 tablespoons honey, divided (I used agave)
• 1/4 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• 1 1/2 teaspoons salt, divided
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1 1/4 cups warm water (100° to 110°)
• 3 3/4 cups all-purpose flour (about 17 ounces), divided (I used white whole wheat flour)
• Cooking spray
• 3/4 cup (3 ounces) grated fresh Asiago cheese (I used parmesean)

Preparation

Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Add onion, 1 tablespoon honey, and thyme; cook 5 minutes or until browned, stirring occasionally. Remove from heat; stir in vinegar and 1/4 teaspoon salt. Cool completely.

Dissolve yeast and remaining 1 tablespoon honey in 1 1/4 cups warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add onion mixture, remaining 2 tablespoons oil, remaining 1 1/4 teaspoons salt, and 3 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Gently press dough into a 15 x 10-inch jelly-roll pan coated with cooking spray. Cover and let rise 25 minutes or until almost doubled in size.

Preheat oven to 400°.

Sprinkle dough with cheese. Bake at 400° for 18 minutes or until browned. Cool in pan on a wire rack 10 minutes. Remove from pan; cool completely on rack.

Pesto Chicken Salad Sandwiches

This is one of those amazing Cooking Light recipes!

Ingredients

• 1/2 cup low-fat mayonnaise
• 1/3 cup plain fat-free yogurt
• 1/3 cup commercial pesto (such as Buitoni)
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cubed skinless, boneless rotisserie chicken breast (I do the breasts in the crockpot)
• 1 cup diced celery
• 1/3 cup chopped walnuts, toasted
• 1 (1-pound) focaccia bread, cut in half horizontally, toasted, and cut into 20 slices
• 1 (12-ounce) bottle roasted red bell peppers, drained and chopped
• 10 romaine lettuce leaves

Preparation

Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.

Spread 1/2 cup of salad onto each of 10 bread slices. Top each serving with about 2 tablespoons bell pepper, 1 lettuce leaf, and one bread slice.

I'm going to post a good Cooking Light Focaccia bread recipe next.

Tilapia Soft Tacos with Chipotle Cream

Mmmm, these were so dang good! The fish was so soft, the flavor was incredible, and you leave still feeling light yet so very satisfied! My mouth is watering just thinking about it!

Recipe and picture found on allrecipes.com

Ingredients:
4 soft taco size tortillas
1 tbsp. olive oil
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. pepper
4 cloves garlic, minced
3 tbsp. fresh cilantro, chopped
1 pound tilapia fillets
2 tbsp. lime juice
2 cups mixed greens

Chipotle Cream Sauce:
2 canned chipotle chiles in adobo
1 cup non-fat sour cream
1/4 tsp. salt

Directions:

1. Blend the chipotle cream sauce ingredients in a blender or food processor. Set aside.
2. In a skillet set at medium-high heat, add the seven ingredients from the olive oil through the cilantro. Saute those ingredients for 5 minutes
3. After 5 minutes, add the tilapia and cover and cook for 3 minutes or until fish is cooked. Then add lime juice and let cook for 1 additional minute.
4. Heat the tortillas according to the package instructions. Fill with fish, greens, and chipotle cream sauce. (we also added tomatoes, cheese, and extra cilantro).

Sugar Free Apple Crisp

Sometimes you just want to bite into something warm and sweet, and good news! This is also healthy! I made this for myself, so it is only a personal version but it wouldn't be hard to change up for more people.

1/2 C old fashioned oats

1/8 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

2 Tb oil of some kind (butter would taste good, smart balance is healthier, I used canola)

1 tsp vanilla

1 squeeze of lemon juice

1 Tb truvia

squirt of agave nectar

chopped pecans, if you like them

1 apple

Preheat oven to 350. Put the oats in the blender and blend just a bit until they are half oats, half oat flour. Mix in salt, spices, and truvia (and pecans if you are using them). Add wet ingredients. Peal and slice the apple and place in the bottom of a small oven safe dish. Cover apple with the crumble topping. Cover dish with aluminum foil and bake for about 40 minutes. Remove the foil and bake about ten minutes more.

I think this would most likely be great with berries too.

Sugar Free Hot Chocolate

I think this hot chocolate is very rich, which I like, but obviously change it up according to your preferences.

1 Cup milk (approximately)

1 Tb cocoa

1 tsp truvia (or to taste)

1/2 tsp vanilla

1/4 tsp cinnamon, or mint, raspberry, or almond extract

dash of salt

Add all ingredients to a mug and heat for about a minute depending on your microwave. This tastes even better with a couple drops of agave nectar.

Honey Baked Chicken

I have made this over and over again. It is a recipe that I can make without any previous planning, as I almost always have the ingredients on hand. We love it. Serve over rice.

Ingredients:

1 lb. chicken tenders (or 2 chicken breast halves, cut into strips or pieces, however you fancy)
1 tbs. olive oil
1/2 cup honey
1/8 cup spicy brown mustard
1/8 cup dijon mustard
2 tsp. minced garlic
2 tsp. curry powder
1 tsp. salt
a dash cayenne pepper

Directions;

1. Preheat oven to 350
2. Place chicken pieces in a shallow baking pan. Combine all remaining ingredients and pour mixture over the chicken. Cover with tin foil. Bake for 25 minutes. Flip chicken pieces over and finish cooking uncovered. (usually about 5-10 minutes)