Fresh Raspberry Scones

One thing I love about summer is the abundance of fresh produce, especially fresh berries.  Occasionally berries will go a on a super sale and I can't help but stock my freezer full, namely for smoothies.  However, I ALWAYS have to keep some out fresh to enjoy their goodness.  I  have to restrain my girls or they would eat the lot within minutes, but I do give them their fair share before I have a go at them.  I usually limit my use to just one baked goodie and eat the rest fresh as well.

Fresh raspberries are so delicious in simply baked treats and I knew they would shine in these scones.  Pair that with some dark chocolate and buttermilk and you have yourself a little piece of heaven!

Fresh Raspberry Scones
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1 Tbsp. baking powder
1/4 cup sugar
1/2 tsp. salt
5 Tbsp. unsalted butter, chilled and cut into pieces
1 cup buttermilk
1/2 tsp. almond extract
1/3 cup dark chocolate chips
1 cup fresh raspberries


Preheat oven to 425 degrees F.

In large work bowl of a food processor fitted with steel blade, add flour, oats, baking powder, sugar and salt.  Pulse a few times to combine.  Add butter and whiz until mixture resembles a coarse meal.

Put mixture into a mixing bowl. Add raspberries, chocolate and toss.  Add buttermilk. Stir with a spoon until a dough forms. Use your hands to bring it together. Turn onto a lightly floured surface and knead gently, only about 3 or 4 times, adding a bit more flour, if needed. Do not over-work or dough will be chewy.

Form scones by patting the dough into a circle and cut into wedges.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Tilapia with Coconut and Macadamia Breadcrumbs and Mango Salsa

Right after making this tilapia a while ago, I began concocting a new recipe in my head.  I loved how the fish tasted cooked in coconut oil and thought a tropical twist would be just as delicious. And I was right!  I loved adding the sweet coconut and salty, crunchy macadamia nuts to the bread crumbs.  It made such a wonderful contrast in flavor as well as texture.

Fish is great to make for a weeknight meal since it cooks up so quickly and there is usually not much prep.  I usually like to serve fish with rice and for this meal used my Thai Coconut Rice, which I think paired perfectly.  Start the rice before you get to work on the rest and it'll all finish around the same time.

Tilapia with Coconut and Macadamia Breadcrumbs and Mango Salsa
for the fish:
4 fresh tilapia fillets
1 1/2 Tbsp. virgin coconut oil
salt/pepper
3 Tbsp. sweetened flaked coconut
3 Tbsp. cup panko bread crumbs
2 Tbsp. macadamia nuts, chopped

for the salsa:
1 mango, peeled and chopped
1/4 red onion, finely diced
1/2 jalapeño, finely diced
1/2 bunch of cilantro, chopped (or more, if desired)
the juice of 1 lime
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all salsa ingredients in a small mixing bowl.  Stir to combine and set aside while the rest is being prepared.

Add breadcrumbs and coconut to a small skillet over medium heat and toast until golden, about 3-4 minutes; add macadamia nuts the last 30 seconds or so.  Remove from heat and set aside.

Heat a large skillet over medium-high heat. Add coconut oil and melt.  Season tilapia with salt and pepper. Add tilapia to skillet and cook 2-3 minutes per side, or until slightly golden or opaque. Remove from heat sprinkle with breadcrumbs.

Serve warm with mango salsa and Thai Coconut Rice, if desired.


SOURCE: Salsa from How Sweet It Is

Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing

It's summer time!!  Time for fun in the sun, fun in the water, late nights, late mornings and cooking with as little heat as possible.  It's no secret that I love a good salad and I'm always on the lookout for new salads to try.  I knew I wanted to try this one immediately not only because of the wonderfully refreshing strawberries and watermelon but also because of the quinoa.  I've been trying to add a little more protein in my diet since we don't eat a lot of meat and this seemed to be a good solution.  This salad is great for lunch or a side dish at dinner and won't leave you hungry!


Quinoa with Strawberries & Watermelon with Lemon Shallot Dressing
3 cups cooked quinoa
1 1/2 cups watermelon, cubed
1 1/2 cups strawberries, hulled and chopped
feta cheese, crumbled
small handful fresh basil leaves, thinly sliced
sliced almonds
Lemon Shallot Dressing (below)

Cook and cool quinoa.  You can place it in the fridge to help it cool faster.

In a salad bowl, toss quinoa, watermelon and strawberries with as much dressing as desired. Spread out on a platter and top with feta, almonds and fresh basil leaves. Add more dressing to individual servings as desired.  Serve immediately.

Lemon Shallot Dressing
5 Tbsp. extra virgin olive oil
1/4 fresh lemon juice
2 tsp. minced shallot (I often used dried for that small an amount, unless I have one I need to use up in the fridge.)
1 1/2 tsp. honey
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

Combine ingredients in a small mason jar with a lid.  Shake vigorously until well-incorporated.  Set aside until ready to use.  Shake again before pouring.


SOURCE:  Edible Perspective

Crispy Lemon-Basil and Parmesan Crusted Chicken

My kids have been such picky eaters lately, it's killing me!  Thankfully they do eat chicken because this is the BEST CHICKEN EVER!! This right here in front of you.  It comes together quickly, cooks quickly and tastes fabulous!  

I decided to use whole wheat bread crumbs here and used my own homemade bread.  I was a little leery that using my own bread to make the bread crumbs wouldn't get it crunchy enough, but I was wrong, thankfully, and it delivered. 

The chicken is simply flavored with lemon and fresh basil, the perfect flavors for summer.  I served it along side some herbed roasted potatoes and salad and everyone gobbled it down; you're sure to as well.

Crispy Lemon-Basil and Parmesan Crusted Chicken
2 chicken breasts, butterflied
2 cups whole wheat bread crumbs*
1/2 cup finely grated parmesan cheese
1 tsp. lemon zest
2 Tbsp. fresh basil, sliced
1 tsp. salt
1/2 tsp. fresh ground black pepper
flour, about 1/2 cup
1 egg, whisked

To make bread crumb mixture, combine bread crumbs, parmesan cheese, lemon zest, basil, salt and pepper.  Set up breading station first with a shallow dish of flour, next the egg and third the bread crumb mixture. Line a cookie sheet with foil and place a wire rack on top.  Preheat oven to 425 degrees F.

Dredge chicken, one piece at a time, in the flour shaking off any excess.  Next dip each piece in the egg and then lastly the bread crumb mixture.  Place the crusted chicken breasts on the wire rack.

Bake about 12-15 minutes depending on thickness of chicken.  Let chicken rest for 5 minutes before serving.


*To make your own whole wheat bread crumbs, take 2-3 thick slices of bread (enough for 2 cups)  and toast in toaster until well-toasted. Place in a small food processor and process until bread resembles breadcrumbs. 

Menu Plan Monday Week 24 (2013)

Ahh, I'm a blog-slacker!!  Summer has set in and we are trying to live it up!! We've been having lots of fun playing with friends and cultivating our garden (well, mostly me on the garden), staying up too late and enjoying the sun and warm.  After such a cool spring, I thought we might have a mild summer...NOT so.  We're getting blasted with hot weather this week, but I guess that just means more days at the pool for us.  FUN!

So, I ended last week with a full fridge.  My challenge this week was to use what we had for meals and not have to shop for much, other than a few produce items.  So, I'm going to throw it up there for ya, hope you enjoy! 

Welcome to a few new followers.  Some dishes are new this week, however if it's a repeat, it will link back to the recipe on the blog.

Dinner Menu Week 24 (2013)
Monday
Italian Pot Roast
Mashed Potatoes
Salad

Tuesday
Baked Chimichangas (with leftover roast)
Homemade Refried Beans
Salad
Fresh Fruit

Wednesday
Cran-Cherry Salad Wrap
roasted potatoes

Thursday
Easy Sesame Peanut Noodles
Southwest Cabbage Slaw
Fresh fruit and veggies

Friday
Basil Chicken Burgers
Greek Panzanella

Saturday
Creamy Spinach and Avocado Pasta
leftover salad

Sunday-Father's Day
Cajun Shrimp
Jasmine Rice
fresh fruit and veggies
Orange Rolls

On the side...
Homemade Burger Buns
Homemade tortillas
Artisan Bread
Peaches and Cream Steel Cut Oats

Pina Colada Pancakes

 

Happy Monday!!  It's officially summer break for us here in Utah so I thought I'd start off the week with some Pina Colada Pancakes and get you in the mood for the beach or Bahamas or whatever floats your boat.

I've made a lot of different kinds of pancakes over the years, but it had been a while since I tried something new.  When I spied a version of these a while ago on Tasty Kitchen I knew I wanted to try them...like immediately!! I absolutely LOVE just about anything coconut and pina colada is always a combo I have loved.  If you're looking for something new and unique to try, and can't quite make it to the beach, hopefully these can suffice! You'll love them.

Pina Colada Pancakes
1 cup coconut milk (I used coconut milk beverage from a carton, if you use it from the can  you can water it down a little bit.)
1 egg*
1 Tbsp. coconut oil, melted
1 ripe banana, smashed
1 Tbsp. sugar
1 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup fresh pineapple, chopped

garnish:
sweetened, flaked coconut
macadamia nuts, chopped

In a mixing bowl combine the coconut milk, egg, coconut oil, banana and sugar.  Whisk to combine.  Add flour, baking powder and soda, and salt.  Stir just to combine.  Fold in fresh pineapple.

Preheat griddle while batter sits.

Melt coconut oil on griddle, if desired, before pouring batter.  Pour batter by 1/4 cup onto griddle and cook until bubbles start to form and sides start to look dry.  Flip and cook on the other side another minute or two.  Continue with remaining batter.

Serve warm with chopped macadamia nuts and flaked coconut, even syrup, if desired.

*You can make these vegan by omitting the egg and replacing it with 1 tablespoon ground flax seed, mixed with about 2 tablespoons water.

Menu Plan Monday Week 23 (2013)

Ahhh, school is finally out and summer has arrived!!!  I must say it took it's sweet time.  But our forecast for this upcoming week show's no lack of heat, so I guess we're on track. 

I'm so excited for this summer, mostly because my girls are a little bit older and we can start doing a few more things with them.  We have a week-long vacation coming up next month to Seattle that I'm SO excited about.  I've never been up to that area and can't wait to visit.  Plus we almost NEVER go anywhere so it'll be nice to get away.  My oldest daughter and I also started our "bucket list" of things we wanted to do this summer.  Things like camping, fishing, sleepover at grandma's, painting with water, hiking, splash pad, tye dye, marshmallow shooters....yeah, it's going to be fun.  We're definitely not going to be bumps on a log this summer. 

So, weekly menus may be on and off but I'll keep ya posted with delicious seasonal meals that are sure to knock your socks off! This week is easy and thankfully won't heat up my house much since I'll mostly be using either the crockpot or the grill and eating lots of salad!  Enjoy.

 

Dinner Menu Week 23 (2013)
Monday
Ancho Braised Beef Tacos
Cabbage Slaw

Tuesday
Crunchy Thai Quinoa Salad with Ginger Dressing

Wednesday
Leftovers

Thursday
Grilled Chicken
Orange and Arugula Salad w/ Red Onion and Blue Cheese

Friday
Italian Pot Roast
Egg Noodles
leftover salad

Saturday
Linguine with Shrimp Scampi
Watermelon, Strawberry and Basil Salad

Sunday
leftovers/free day
Fresh Fruit

On the side:
Rye Artisan Bread
Caprese Chicken Wraps

Minted Yogurt Dipping Sauce

If you can't tell I've been in a mediterranean mood lately, with the hummus, naan and now this yogurt dipping sauce.  I acutally made and ate them together and had it for lunch for several days.

I can't remember how I came across this recipe, but I had some fresh mint leftover in my fridge that I needed to use up so I went searching. I wasn't sure what to think when I saw the list of ingredients but I had everything so I went ahead and made it.  I made it right after I made my first batch of hummus and flat bread so I put it all together.  Wow, what a great combination! The salty, chewy hummus and flat bread went perfectly with the fresh and tangy sauce.  I bet it would even be great with some lamb or pork.  The recipe only makes about a cup so if you're serving it to company I suggest at least doubling it!

Minted Yogurt Dipping Sauce
2 cups loosely packed fresh mint leaves (about 1 small bunch)
1 cup loosely packed cilantro (about half a bunch)
1/4 cup finely diced red onion
juice of 1 lime
1/4 cup pain Greek yogurt
1 tsp. raw honey
pinch of salt
pinch of red pepper flakes
drizzle of olive oil


Place everything in a food processor with a chopper blade and process until well blended. Store in the refrigerator.

Garlic Naan (flat bread)

I love a good flat bread.  I confess, every time I go to the grocery store I scan the day old bakery rack for their reduced flat bread and I always snag what's there and throw it in my freezer.  There must be others that think like me because I haven't seen it in a long time!  Since I can't stand to pay full price for something that costs next to pennies (almost) to make I went on a quest to find a great recipe so that I can just make them at home. 

Let me tell you, there are A LOT of naan recipes out there.  I kinda wanted to stay true to a more authentic recipe so I have made one with Greek yogurt and LOTS of garlic.  These are so delicious and never last long at our house.  I love to eat them with hummus but you can wrap pretty much anything up in them and call it good, or serve them with your favorite Indian or Greek meal.

Garlic Naan (flat bread)
3 cups flour (I used whole wheat, you can use white, half/half or whatever combination you choose)
2 1/4 tsp. yeast
2 tsp. sugar
1 1/2 tsp. salt
1/4 cup plain whole-milk yogurt (I used Greek)
1 Tbsp. olive oil
2 garlic cloves, minced
1 cup warm water

Place everything but the water in a stand mixer fitted with a dough hook.  Pulse to combine, then add the water.  Mix on low for about 1 minute.  If it looks too wet, add a little more flour 1 tablespoon at a time. For all whole wheat flour, mix for 10 minutes; for all white, about 5; for a mix, somewhere in between.  When finished mixing, dough should be tacky but not too sticky.

Place dough in an oiled bowl, covered lightly with a towel or plastic wrap.  Let rise until doubled.

Turn dough out onto a clean work surface.  Cut dough into 8 equal portions and roll into balls.  Let rest another 10 minutes.

Preheat a skillet or griddle to medium high.  On a lightly floured work surface, roll out each ball, one at a time, either into a long oval or teardrop shape.  If the dough keeps springing back, let it rest another few minutes. 

Transfer rolled out dough to skillet or griddle and cook until bubbles start to form on top and underside is lightly golden; about 30-60 seconds. Flip and do the same on the other side.  Remove to a plate and brush with melted butter or ghee. Repeat with remaining dough.

Serve warm alongside your favorite Indian or Greek meal, or cut into wedges and serve with hummus.  Store in an airtight bag or container for a week on the counter.


SOURCE: Adapted from Arctic Garden Studio

Hummus

I'm so happy to finally have a hummus recipe that I love and is quick and easy to throw together.  I know it's not rocket science and there's about a bajillion recipes out there for hummus but this one's a keeper for me.

I have recently had this obsession with Trader Joe's Organic Hummus, which is so good if you have never tried it.  Every time my hubby goes into Salt Lake I plead with him to stop at Trader Joe's for me to pick up a few key items, hummus being one of them. Sadly though, we don't make it there far enough, haha, so I decided it was time to make my own, and spend a fraction of the cost!


Hummus
1 Tbsp. olive oil
1 15-oz canned chickpeas (garbanzo beans)-drained
1/2 cup sesame seeds, toasted
1/4 cup fresh lemon juice (about 1 lemon)
1 clove garlic, minced
pinch of salt

Heat a skillet over medium-high heat.  Add sesame seeds and cook until lightly browned. 

Put everything in the blender in order listed.  You may need to pulse it a couple times to get it going.  Let blender run until it reaches desired consistency.  If you want to thin it out a little, add either water or olive oil about a tablespoon at a time.  Check for seasoning and adjust if necessary. 

Serve with pita chips or fresh veggies.


SOURCE: Blendtec

Jim Lahey's No-Knead Artisan Bread

Good artisan bread is absolutely divine! Crunchy, crispy exterior, soft open crumb inside.  It kind of makes me drool.  I've been making all sorts of bread for my family for years and never did I imagine that I would be able to make artisan bread in my own oven!

The glory of this bread is just about anyone can make it. The dough is  a very wet dough so it's just stirred together a bit, hence the "no-knead" aspect.  The magic happens during the long proofing time.  With a mere 1/4 teaspoon of yeast, the dough will raise anywhere from about 12 hours up to 18  hours.  During this time the dough will develop a wonderful flavor, almost verging on a light sourdough flavor. 

Before you endeavor to make this delicious bread, make sure you have a heavy covered pot that is either cast iron (Dutch oven), enamel, ceramic or Pyrex.  And that's it!  It'll only take a time or two making this bread before you'll be doing it weekly.


No-Knead Bread
3 cups all-purpose or bread flour, plus more for dusting
1/4 tsp. yeast
1 1/2 tsp. salt
1 1/2 cups plus 1 Tbsp. water

In a large bowl, combine flour, yeast and salt. Add water and stir until combined.  Dough will be sticky.  Cover with plastic wrap or a loose fitting lid and let rise, undisturbed, at least 12 hours, preferable 18 hours at room temperature; about 70 degrees F.

Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
      

At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 20 minutes, until loaf is beautifully browned. Cool on a rack.

SOURCE: Adapted from Jim Lahey, Sullivan Street Bakery via nytimes.com

Chocolate Raspberry Truffle Cake

This was my birthday cake this year and I'd say I spoiled myself!  I haven't indulged this much in a long time! But birthdays for me are that time of year where you can break all the rules, eat whatever you want make it all about YOU.  It's ok for one day a year....tomorrow I can go back to everything being about mostly everyone else (just fine by me), and eating more green things than brown (aka chocolate).  In my defense I did drink a green smoothie today AND ate a green salad as my dinner...so it all balances out right?

So, I think I actually wanted to make this cake for my birthday two years ago but it didn't happen, and last year either, so this was the year.  I do have to admit that while I love the cake as a whole, the chocolate cake recipe I used is not my favorite, a bit dense and crumbly for this type of cake. So, the chocolate cake recipe below is one I've made for a previous cake, and is lighter with a more tender crumb. 

Chocolate Raspberry Truffle Cake

for the cake:
1 3/4 cup plus all-purpose flour
12 Tbsp. dark cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 cups sugar
1/2 cup oil
2 large eggs
2 cups buttermilk
1 Tbsp. vanilla extract

for the ganache filling:
4 oz. heavy cream (1/2 cup)
4 oz. dark chocolate, chopped

for the raspberry filling:
1 1/2 cups frozen raspberries
1/4 cup sugar
1 Tbsp. water

for the raspberry buttercream:
1 cup butter (2 sticks)
4 cups powdered sugar
3 Tbsp. strained raspberry puree (need about 1/4 cup frozen raspberries)

for the chocolate glaze:
2 oz. dark chocolate
2 oz. heavy cream (1/4 cup)
2 Tbsp. light corn syrup
1 tsp. vanilla extract

for garnish:
a small handful of fresh raspberries (about 3 oz.)

Preheat the oven to 350˚ F.  Grease and flour the edges of 2, 9-inch, round cake pans, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt; whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, oil and eggs. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated.

Pour the batter into the prepared pan and bake, rotating halfway through, until a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool in the pan for 20 minutes. Run a knife around the edges, then turn the cake out onto the rack and let cool completely. Wrap in plastic wrap and chill at least an hour, up to overnight. (note: I usually bake the cake part the night before and once it's cooled, wrap it in plastic wrap and put it in the fridge so it's nice and firm to work with the next day.)

Next, prepare the raspberry and ganache fillings.  In a small saucepan boil raspberries, sugar and water.  Boil about 5 minutes, until mixture thickens slightly. Set aside to cool.  For the ganache, chop chocolate and place in a bowl.  Bring cream just to a boil then remove from heat and pour over chocolate.  Cover with a clean plate and let sit about 4-5 minutes.  Stir chocolate and cream together until smooth and allow to cool a bit.

While ganache is cooling, carefully cut each cake round in half vertically, making two layers. (note: you may have to level your cake off a bit first.)  Place bottom layer of one cake round on a cake plate or other flat serving dish. Pour half of the raspberry filling on the layer and spread out just about to the edges.  Replace the top layer of first cake round, making sure edges are even and flush with each other.  Next, pour the ganache over the layer you just placed down and spread it evenly out all the way to the edges.  Refrigerate until firm, about 10-15 minutes. 

Remove cake from fridge.  Next take the TOP layer of the remaining cake round and invert it over the ganache layer.  Spread the other half of the raspberry filling on top, then place the last layer of cake on top of the raspberry filling BOTTOM UP!

Next prepare raspberry buttercream.  Puree about 1/4 cup raspberries and strain through either cheesecloth or a fine mesh sieve.  (note:you can also boil them a minute or two to get more juice out of them.) Set aside to cool.  In a mixing bowl fitted with a whisk attachment, place butter and whisk about 2 minutes.  Add strained raspberry puree and powdered sugar and whisk again another 2-3 minutes, until light an fluffy. 

Crumb coat the cake.  Take a very thin layer of frosting and coat top and sides of cake.  Chill about 10 minutes.  Remove cake and frost the top and sides of the cake with the rest of the frosting.

To make the glaze prepare chocolate and cream as for the ganache.  Stir chocolate and cream until smooth and combined.  Add in corn syrup and vanilla extract.  Allow to cool a bit; enough so that you can pour it and it will make it's way slowly over the edge, but not so thin that it all goes over quickly. Pour glaze; allow to drip over edges.  Garnish with fresh raspberries and chill about 10 minutes before serving. 

(yes, that is finger swipe in the frosting; my daughter's to be exact!)

 

 

 

 

SOURCE: Inspired by Annie's Eats

 



Menu Plan Monday Week 21 (2013)

If you read the menu post last week, you'll know that I celebrated my birthday last week.  It was fun and wonderful and I had chocolate cake coming out my ears, especially since my mom sent us home with some on Sunday after a Mother's Day dinner.  BUT, that didn't keep us from eating it.  It was all delicious.  I can't wait to share with you the cake I made for my birthday.  A little time intensive, but WELL worth it!

So I tried to keep everything on this week's menu in the quick and tasty department.  As we are going into warmer weather and spending more time outside I need things I can prep ahead or whip up in a flash. 

Dinner Menu Week 21 (2013)
Monday
Split Pea Soup with Smoked Ham and Kale
Artisan bread

Tuesday
Sun-dried Tomato and Basil Fettuccine
Salad

Wednesday
The Perfect Hamburger (homemade burger buns)
salad, fresh watermelon

Thursday
Thai Quinoa Salad with Ginger Peanut Dressing

Friday
Homemade pizza night!!!

Saturday
Pretzel Crusted Chicken Strips with Honey Mustard Dipping Sauce
salad
steamed broccoli

Sunday
Lentil Veggieballs in Lemon Pesto
Roasted Fennel Salad with Raspberries

Berry Chicken Salad with Arugula and Basil

This was another one of those dinners on the fly.  It was getting late, everyone was getting hungry, it was hot and I didn't want to heat up the house.  So, I actually came up with it right before I had to whip it up and feed my family before they all starved to death!  I had just picked up a bunch of fresh berries and thought they would go perfect in a chicken salad.  The rest just came to me as I put it together.  Luckily it all worked out and the salad was mouthwatering!

This salad will be perfect for spring and summer, definitely going to find it's place into the dinner rotation.  And who doesn't love dinner done in under 20 minutes?


Berry Chicken Salad with Arugula and Basil

for the salad:
2-3 chicken breasts, butterflied
1/2 head of romaine lettuce, chopped and washed
3 oz. arugula (3-4 big handfuls)
1/2 lb. strawberries, hulled, rinsed and sliced
small clam shell fresh blueberries
small clam shell fresh raspberries
thinly sliced red onion (some like more, I like less, so however much you want)
handful of large basil leaves, about half a cup, chopped
1/2 cup sliced almonds
1/4 cup grated parmesan cheese

for the dressing:
1/4 cup light olive oil
1/4 cup balsamic vinegar (really versatile though; you can use red wine vinegar, rice or white wine vinegar or even fresh lemon juice)
2 Tbsp. good quality strawberry jam (I prefer homemade freezer jam)
pinch of salt
a few good cracks of black pepper; about 1/4 tsp.

Preheat outdoor grill or indoor grill pan.  Drizzle chicken with olive oil and liberally salt and pepper.  Cook chicken until no longer pink.  Allow to cool and chop into bite-size pieces.

In a large salad bowl, gently toss salad ingredients together.  Whisk dressing ingredients together and serve with salad.  Store leftovers in the fridge.

Roasted Strawberry Muffins

I'm so happy to have another muffin recipe in my collection.  I like to have a lot of healthy options for breakfast since I dont' really buy boxed cereal anymore and these are great.  My girls loved these muffins, but I was really surprised when they ate them without picking out the strawberries.  Usually  they don't like pieces of fruit in baked goods, but whatever...they ate them, loved them and didn't complain! I'd say that's a win!

Roasted Strawberry Muffins
Makes 1 dozen

1 lb. strawberries
2 eggs
1/2 cup greek yogurt
1/4 - 1/2 cup milk
2 tsp. vanilla
1/2 cup sugar
1/4 cup coconut oil, melted
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
coarse sugar, for sprinkling

Preheat oven to 400 degrees F. Rinse, hull and cut strawberries into small pieces.  Lay on a cookie sheet and sprinkle with a few pinches of sugar.  Toss to coat.  Roast in oven for about 15 minutes, then set aside to cool.  Increase oven temperature to 425 degrees F.

In a mixing bowl, whisk together by hand eggs, yogurt, 1/4 cup of milk, vanilla, sugar and melted coconut oil. Add flours, baking powder and salt. If the batter seems thick, add a little more milk, but do not over stir.  Scrape strawberries off the cookie sheet into the bowl and gently fold them in.

Put paper liners in muffin tin and divide batter evenly between them.  Sprinkle tops with a pinch of coarse sugar.  Bake at 425 degrees F for 13-15 minutes. Allow muffins to cool about 5 minutes in the pan before removing them to a wire rack to cool completely  Store in an airtight container.


SOURCE: Adapted from Annie's Eats

Menu Plan Monday Week 20 (2013)

I hope everyone had a happy mother's day yesterday.  We were busy celebrating with my mom so I didn't have time yesterday to get this week's menu up.  Luckily I had been thinking of some things already so all I had to do this morning was jot them down.  I actually had a couple leftover meal ideas from last week.  Since we spent a couple long days putting in our garden, dinner got pushed aside and they were kind of fend for yourself nights...unfortunately.   Oh well garden is in and looking forward to a great summer of fresh produce.

Dinner Menu Week 20 (2013)
Monday
Sweet Potato and Tamarind Curry with Basil and Lime
Thai Coconut Rice
fresh veggies

Tuesday-Celebrating my birthday!!
Fettuccine with Mushrooms and Hazlenuts
Sauteed Brussels Sprouts with Rosemary and Pine Nuts
fresh fruit
Chocolate Raspberry Truffle Cake

Wednesday
Macadamia and Coconut Crusted Tilapia with Mango Salsa
leftover rice
Salad

Thursday
Roast Chicken with Balsamic Sweet Peppers
Creamy Polenta
steamed broccoli

Friday
Lentil Veggieballs in Lemon Pesto
salad
fresh fruit

Saturday
Leftovers

Sunday
Pasta with Cilantro-Peanut Pesto
fresh veggies

Blackberry Balsamic Pie with Sea Salt Walnut Crumble

I don't eat much pie, even less fruit pie, so it goes without saying that I pretty much NEVER even make pie, except this one maybe once a year on Thanksgiving. Sad for my husband because he likes pie and, again, I rarely make them.  So, making this pie was BIG for me! 

I found this recipe on Pinterest and pinned it quite a while ago but never found much occasion to make it...'cause I never make pie, hehe!  But the ingredients intrigued me and it did look good. Anyway, blackberries came in season and I got a killer deal on a bunch recently so I bought quite a bit, mostly to freeze for smoothies but I saved a few containers out. 

We had some friends over for dinner and served these sliders and I thought this pie would be a good accompaniment, especially since my friend loves fruit desserts.  WOW!  It was love at first bite. I couldn't wait to devour the whole piece.

Now, I'm sure you pie lovers have your own favorite pie crust recipe that you use, so go ahead and use whatever you like .  For the rest of you non-pie makers, like me, go ahead and buy a crust, I give you permission.

Pie-lover or not, you need to make this pie!!  It will convert even the stubbornest.


Blackberry Balsamic Pie with Sea Salt Walnut Crumble

for the crust:
1 store bough deep-dish pie crust, or your favorite homemade one

for the filling:
4 1/2 cups fresh blackberries (about 3 6-oz containers)
1/2 cup granulated sugar
1/4 cup brown sugar
2 Tbsp. + 1 tsp. cornstarch
2 Tbsp. balsamic vinegar
zest of 1 lime (I squeeze a little juice in there too)

for the crumble:
1 cup rolled oats
1/2 cup flour
1/2 cup brown sugar
1 tsp sea salt
4 oz. unsalted butter, chilled and cut into pieces

Prepare pie crust and preheat oven to 400 degrees F.

Combine all filling ingredients in a mixing bowl and lightly toss to evenly coat blueberries.

In a food processor with a chopper blade add the ingredients for the crumble.  Pulse a few times until mixture resembles a coarse meal-same process for making a pie crust. If you don't want the oats to become powder, you could leave them out until the butter is cut in, then add them in a pulse a time or two more to mix them in.

Spoon pie filling into prepared (unbaked) crust.  Sprinkle the crumble over the blackberries, completely covering them.  Bake for 45-50 minutes or until filling is bubbly and topping is brown and crisp. About half way through baking, lightly tent a piece of foil over the pie so it doesn't brown too quickly.

Cool and serve warm or at room temperature.


SOURCE: Design Sponge

Menu Plan Monday Week 19 (2013)

So, this week I have not emptied out my fridge like I should have been doing.  We started a 30 day challenge to eat more greens, especially in the form of green smoothies.  While we've been getting our smoothies in, I haven't made as much salad as I normally do because of it.  So I have a huge bag of spinach and kale we're slowly knocking out each day, as well as some risidual veggies from last week that didn't get eaten.  So, I'm  gonna use up the rest of those veggies this week, hopefully before I have to go grocery shopping again.

I am also in LOVE with hummus lately!!  And not just any hummus...Trader Joe's Organic Hummus.  It's absolutely delicious. I know it's VERY easy to make but the few times I have made it, the flavor was just off for me so I didn't really want to try again.  Finally I realized I think it was the olive oil I was using when I made it. It's a big part of the flavor so it's important to get a good one.  So I'll be making a go at that again this week, along with some garlic naan and mint chutney to make a well rounded Mediterranen meal.

Dinner Menu Week 19 (2013)
Monday
Burritos with homemade flour tortillas and smashed pinto beans (I know we just had these but my kids LOVED them and asked for them again.)
corn on the cob

Tuesday
Hamburgers
Sauteed Brussels Sprouts with Rosemary and Pinenuts

Wednesday
Tortilla Soup w/ Southwest Slaw

Thursday
Spicy Garlic Shrimp with Tomatoes and Snow Peas

Friday
Leftovers

Saturday
Sweet Potato Curry with Basil and Lime

Sunday
Easy Sesame Peanut Noodles
chopped peppers, carrots and cucumbers


On the side...(feeling ambitious this week )
Garlic Naan
Mint Chutney
Hummus
Banana Scones with Brown Butter Glaze
Spicy Bok Chow Rice Bowl-lunch (can't get enough of this, I'm already salivating!)
Strawberry Mint Smoothie

Chicken Enchilada Pizza

By the time I get to Fridays I'm spent, totally and completely!  I leave pizza for the weekend because, HEY! it's Friday, it's the weekend! Let's have something fun and easy.  My girls ALWAYS choose cheese pizza, I just don't ask anymore.  One day, their taste buds will be a little more distinguished, ONE DAY!

Don't get me wrong, my cheese pizza is pretty dang good, especially when I make it on my garlic bread pizza dough (which I have yet to post), but I don't want to forever and always eat cheese pizza when I do eat it.  So, this is my latest installment of our adult pizzas.  It was really delicious, especially all that fresh on top and the zingy lime juice! If you don't like or want the chicken, it is easily swapped out for black beans and just as tasty. 


Chicken Enchilada Pizza
1 recipe Perfect Pizza Dough
Enchilada Sauce
1 chicken breast, cooked and shredded
1 - 1 1/2 cups Colby Jack cheese, shredded (or use half Cheddar and half Monterey Jack cheese)
Romaine Lettuce, thinly shredded; about 1 leaf
1-2 Tbsp. cilantro, chopped
Avocado, sliced
grape tomatoes, halved
fresh lime

Mix up pizza dough according  to directions and allow to rise. While dough is rising, cook the chicken, shred and set aside.  Also, make the enchilada sauce and strain as instructed. Add about half of the onion mixture and a couple tablespoons of the sauce to the shredded chicken and toss. 

Preheat oven (along with pizza stone if you are using one) to 450 degrees F.  Roll out dough and brush edges with olive oil.  Spread about 1/4 cup of the strained encilada sauce onto the dough.  Layer with about half of the cheese, then the chicken/onion mixture and top with the other half of the cheese.  Slide pizza onto hot baking stone (or inverted baking sheet) and bake for about 8-10 minutes, or until cheese has browned a bit and is bubbly.

While pizza is cooking, prepare the rest of the toppings; lettuce, cilantro, avocado and tomatoes.

Remove pizza from oven and allow to cool slightly.  Top with remaining toppings, then squeeze fresh lime juice all over pizza and serve.

*Use some remaining enchilada sauce for dipping, if desired, and the rest plus the onion mixture can be stored in the freezer for later use (more pizza yay!!!).

Whole Wheat Peanut Butter Apple Pancakes

Just what I need right? Another pancake recipe.  My mom was on here a while back looking for a recipe and told me I had way too many.  Hmm, I don't think so.  I am always up for a new pancake to try.  It's one of my absolute favorite things to make for breakfast.

So the story behind this pancake is this...hubs' birthday was last month and my mom baked him an apple cake. I had just made homemade buckeye (peanut butter and chocolate) ice cream and threw it on top of a piece of leftover cake one night (also drizzled homemade caramel sauce on top) and it was so good!! A match made in heaven if you ask me. And from there, the flavor combination morphed into pancakes; 'cause it doesn't take much to get me thinking about pancakes.

So, these are really delicious and don't take much more effort than a typical batch of pancakes. All the extra you're going to have to do is just peel, cut and shred an apple and thin out some peanut butter to drizzle on top and that's it. 

Whole Wheat Peanut Butter Apple Pancakes
1 1/2 cups buttermilk
1 fresh egg
3 Tbsp. brown sugar
2 Tbsp. natural peanut butter , plus more for topping
1 1/2 whole wheat flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 large apple, peeled, cut into fourths and shredded

Prepare apple and set aside.

In a mixing bowl, whisk together peanut butter and sugar.  Gradually whisk in egg and buttermilk, a little at a time. *If you add too much liquid at once, the peanut butter will not mix in well and will be clumpy.  You can also warm the peanut butter a little first to make it easier to whisk in.  Whisk mixture until smooth and uniform.

Add the dry ingredient and whisk until just incorporated.  Stir in shredded apple last and let batter sit while griddle preheats.

Drop batter by 1/4 cup onto hot griddle and cook until bubbles start to form and edges begin to look dry; about 2-3 minutes.  Flip and cook another 1-2 minutes. 

Serve warm.  If you want to drizzle peanut butter on top, just whisk in some water until it's pourable.  Otherwise you can just spread it on top with a knife.  Drizzle with syrup.

Spicy Bok Choy Rice Bowl

So, I found out the other day my husband thinks I drink a green smoothie and eat a salad every day.  I kind of laughed inside because although that would be great, it doesn't always happen!  Hey at least I eat them enough that my family knows how much I love them and one day they may even follow in my footsteps.

I got some bok choy in my CSA basket a couple weeks ago and I wasn't quite sure what I wanted to do with it.  I looked up recipes for steamed and cooked bok choy and they didn't look that appetizing.  I prefer to eat my greens raw rather than cooked.

Anyway I had time one day to actually make my own lunch, rather than just nibble on my kids' leftovers, so I decided to throw together some of my favorite slaw ingredients and a simple dressing and it was heavenly!  I don't eat a ton of rice so I kind of surprised myself when I went back for seconds. This makes a great lunch; perfectly filling but not too heavy and loaded with nutrients and flavor. 


Spicy Bok Choy Rice Bowl
3/4 cup brown rice
1 1/2 cups vegetable stock
3-4 large bok choy leaves, thinly slices and
1 medium carrot, shredded
3-4 radishes, thinly sliced
1/2 cup frozen peas, thawed
1/4 cup cilantro, chopped
2 green onion, thinly sliced

for the dressing:
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, grated
pinch red pepper flakes

Garnish:
sesame seeds

Place rice and vegetable stock in a saucepan and bring to a boil.  Reduce heat to low, cover and simmer for 50 minutes.

Prepare veggies in a salad bowl and set aside. 

Whisk all dressing ingredients in a small bowl and set aside.

When rice is done cooking, fluf and allow to cool.  You can even spread it out on a plate or tray to cool it quicker. 

When rice has cooled, add it to the salad bowl and toss with veggies. 

Drizzle with some of the dressing and toss again.  Serve in salad bowls and garnish with sesame seeds.

Menu Plan Monday Week 18 (2013)

Wow, I just checked back on last week's menu and I can't believe I got through all of it!  That's pretty much a miracle around here. I'm going to quick throw this up while everyone is still sleeping around here (Sunday afternoon naps are sacred around here), so I can still have some peace and quiet.

So, I think almost everything on the menu is a repeat this week.  I have stuff I need to use up AND I'm starting a 30 Day Love Your Greens Challenge so I want to keep things simple.  Speaking of simple, I have a new mantra; SIMPLIFY. I'm trying to apply it to all areas of my life and hopefully my kitchen and my meals will reflect it.

As always, dishes already on the blog will be linked.  Keep your eyes open for some yummy stuff I have scheduled to post this week.  Have a good one!

Dinner Menu Week 18 (2013)
Monday
Sweet Potato and Cauliflower Curry
Thai Coconut Rice

Tuesday
Chicken Milano
Italian Salad with Basil Vinaigrette

Wednesday
Burritos with fresh tortillas and smashed pinto beans
fresh veggies

Thursday
Kale and Lentil Pasta

Friday
Leftovers

Saturday
Penne Pasta with Smoked Ham and Pepper Cream Sauce
steamed broccoli

Sunday
Tortilla Soup with Southwest Cabbage Slaw

Wheat-Oat Blueberry Lemon Scones

Who says a scone can't be healthy?  Since I have been making them more often (because I always seem to have cream that needs to be used up in my fridge!) I figured I should start making them a little more healthy.  I switched out ALL of the white flour and traded it for whole wheat and oat flour, but I was pleasantly surprised how well it worked still.  My scones don't typically have much sugar to begin with but I still tried to do better by using just a smidge less and using raw sugar.  And of course, all the deliciousness of using fresh blueberries, these scones don't disappoint!  They are still light and fluffy and you can feel better about eating (a few more of) them!

Wheat-Oat Blueberry Lemon Scones
1 1/2 cups whole wheat flour
1/2 cup oats, blended to a powder
1 Tbsp. baking powder
3 Tbsp. raw sugar
1/2 tsp. salt
Zest of 1 lemon
5 Tbsp. unsalted butter, chilled and cut into pieces
1 cup heavy cream
1 cup blueberries (frozen, not thawed, or fresh both work)

Glaze (if desired): juice of half a lemon, powdered sugar

Preheat oven to 425°F.

In a blender or spice grinder, blend 1/2 cup oats until a powder.  Place flour, ground oats, baking powder, sugar, zest and salt in large bowl or work bowl of a food processor fitted with steel blade. Whisk together or pulse.

If mixing by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse until mixture resembles a coarse meal.

Put mixture into a mixing bowl. Add blueberries and toss.  Add cream. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by patting the dough into a circle and cut into wedges.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

To glaze, use the juice of half a lemon and powdered sugar to desired consistency.  Drizzle over cooled scones.

Chicken and Veggie Stir-Fry

Oh, I have been searching high and low for a good stir fry sauce.  My husband loves stir fry just about any way he can get it and I only like it if it has a good sauce...and lots of sauce too.  I've tried many, many different sauces only to be constantly disappointed and leaving my husband to eat all the leftovers becauses I just can't bring myself to!

Well, I don't know what it is about this combination of ingredients, but they're pretty great. Easy and tasty and makes plenty of sauce.

You can use whatever veggies are on hand, but I try to make sure I  have a few different colors going on so it's more pleasing to the eye (that definitely makes it taste better too). I also like to load up on the veggies so I just chop a bunch and throw them in a big bowl to cook.  Some of the amounts in the recipe below give a range in case you want more or less veggies.

Chicken and Veggie Stir-fry
for the stif-fry:
2 chicken beasts, cut into bite-sized pieces
1/2 bunch of asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed and cut in half or thirds
1-2 red bell peppers, diced
2 medium carrots, julienne
4-8 oz. mushrooms, chopped or sliced

for the sauce:
1/4 cup soy sauce
2 Tbsp. cooking sherry
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. cornstarch
2 shallots, sliced thin
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
Salt and pepper

Chop veggies and set them aside.  Slice chicken and place in large preheated frying pan.  Drizzle olive oil to coat the bottom of the pan and cook chicken until no longer pink.  Remove to a clean dish.  Wipe out pan, if necessary and add another drizzle of olive oil or water.  If you have more rather than less veggies you may want to cook them in two batches.  Saute veggies until crisp tender and are still bright in color.

While veggies are cooking, whisk together sauce ingredients and set next to the stovetop.

When all veggies are finished cooking, return cooked chicken back to the pan. Whisk sauce one last time, to mix in any cornstarch that may have settled to the bottom, and add it to the pan.  Cook until sauce is bubbly and has thickened; about 2-3 minutes. 



SOURCE: Adapted from The Kitchn
Remove from heat and serve with hot cooked rice.

Balsamic Honey Pulled Pork Sliders

 

I'm sure if you're on Pinterest, you've seen these sliders floating around.  I pinned them forever ago and finally got around to making them.  I don't hardly ever cook a roast because most of the time it's just my husband and I that end up eating it, but we invited some friends over for dinner and it seemed like the perfect opportunity to do it!

 

One thing about cooking roasts that I'll never forget came from Ree Drummond-Pioneer Woman.  She said to always cook it in a little broth AND cook it until it falls apart; if you think it's done, you check it and it seems tough, keep cooking it. Follow those two rules and you'll always turn out perfect roast.

 

I love the balsamic sauce on these sliders, it gives it that tangy sweet contrast to the salty pork. I opted not to mix all of it in with the pork because I knew I would be serving little ones.  So, I mixed some in and used the rest to drizzle on top.

 

To my surprise the sliders were loved by all...each one of my children ate one and my oldest even begged me to make them again.  This totally caught me off guard since we hardly ever eat pork or even meat for that matter.  You are sure to love them as well.

 

 

Balsamic Honey Pulled Pork Sliders

 

for the pork:

2 - 3 lb. boneless pork shoulder roast

1 cup onion, chopped

1 tsp dried thyme, crushed

1/2 tsp dried rosemary, crushed

1/2 cup chicken broth

 

for the sauce:

1 cup balsamic vinegar

3/4 cup ketchup

1/3 cup brown sugar, packed

1/4 cup honey

1 Tbsp Worcestershire sauce

1 Tbsp dijon mustard

1 tsp garlic, minced

1/2 tsp black pepper

1/4 tsp salt

 

Place onion in bottom of crock pot. Place meat on top and sprinkle with thyme and rosemary. Add broth, cover and cook on low for 9-10 hours or on high for 4-5 hours or until meat shreds easily with a fork.

 

Remove meat from crock pot and shred with two forks.  It is easiest to do this on a cookie sheet.  Place shredded pork back into crockpot and toss with onion and leftover juices.  Turn crockpot setting to low.

 

Combine all sauce ingredients in a medium sized saucepan. Bring to a boil and simmer over medium-high uncovered for about 15-20 minutes until sauce thickens; stirring occasionally. (Don't boil too hard or sauce will boil over!!) 

 

After sauce is has thickened, pour about 1/4 cup (or more to your liking) in with the meat mixture and toss to coat.  Let meat sit in the crockpot on low for up to an hour.

 

Serve pork on sliced slider buns (or dinner rolls).  Top with a drizzle of balsamic sauce and coleslaw, if desired.

 

 

SOURCE: Better Homes and Gardens via Your Home Based Mom

Menu Plan Monday Week 17 (2013)

 

It's Monday and I'm back with a new menu!  I hope I don't start making a habit of skipping a week of making a menu because I really need it!  I have reeeeealy been trying to clean out my fridge this past week though and not keep so much "stuff" in it!  I want to keep it down to what we eat and maybe a few extra things.  I've also been weeding out the condiment door, tossing or using up what we've got and replacing them with healthier, homemade versions.  For example...homemade mayo!  I've been buying fresh eggs lately and couldn't wait to make mayo.  Look for the recipe coming soon.

 

 

Trying to keep it simple with the menu this week, mostly  meatless, lots of veg and stuff my kids will eat. Here's hoping it goes over well.  Enjoy and be inspired to eat well!

 

 

Dinner Menu Week 17 (2013)
Monday
Soft Tacos with homemeade flour tortillas & homemade refried beans
Salad/veggies

Tuesday
Macadamia and Coconut Crusted Tilapia w/ Mango Salsa
Thai Coconut Rice
leftover salad and veggies

Wednesday
Mediterranean Lentil Salad
Artisan Olive Loaf
(Easy Sesame Peanut Noodles, fresh carrots and peppers for kids)

Thursday
Pretzel Crusted Chicken Tenders with Honey Mustard Dipping Sauce
Steamed broccoli

Friday
Veggie Enchilada Pizza

Saturday
Leftovers

Sunday
The Perfect Hamburger with Homemade Burger Buns

Bananas Foster Steel Cut Oats

We don't hardly ever eat cold cereal so you can imagine breakfast  has to get pretty creative around here.  Consequently we eat a lot of hot cereal. Recently my oldest daughter told me steel cut oats were her favorite oats so I started making them more often.  My go-to for oats after it's done cooking is a little coconut oil, brown sugar and cinnamon, but even that needs some changing up once in a while.

Bananas are my favorite add-in to pretty much any breakfast food so I worked with it and decided sliced bananas and walnuts sauteed in a little butter and sugar is completely awesome!!  If you remember my kids don't like chunky things in their food, especially breakfast foods, so I mashed up the banana in the mush and they weren't the wiser and totally loved it!

Bananas Foster Steel Cut Oats
makes about 4 servings
1 cup steel cut oats
3 1/4 cups water
pinch salt
2 Tbsp, brown sugar
1/2 tsp. cinnamon
1/4 cup canned coconut milk
1 tsp. vanilla
2 ripe bananas, sliced
3 Tbsp. brown sugar
3 Tbsp. unsalted butter
1/4 walnut pieces

Bring water and salt to a boil. Stir in oats. Reduce heat to about medium and cook about 25 minutes or until desired tenderness, stirring every few minutes to prevent sticking on the bottom of the pan. After 25 minutes, remove oats from heat and add in salt, 2 tablespoons brown sugar, cinnamon, coconut milk and vanilla. Return to heat for another minute or two. Taste and adjust as necessary.

While oats are cooking, heat a skillet over medium high heat.  Saute walnuts for about 2-3 minutes and remove.  Add butter and 3 tablespoons brown sugar.  Once melted, add sliced banana and saute over high heat another 2-3 minutes.  Stir in walnuts.

To serve oats, place a spoonful of sauteed bananas in the bottom of each bowl.  Scoop oats out onto the bananas, then top with another spoonful of sauteed bananas. 

Perfect Skillet Cornbread

 

  

Cornbread is one of those things that pretty much just can't be eaten without a big pot of ham beans.   I admit, Marie Callendar's used to be my go-to way to make cornbread, but I'm always looking for a better way.

 

Well, I don't need to look any further.  I think I'm gonna stick with this cornbread.  I'm sure it's not die hard southern cornbread because it's not all cornmeal and it's a little sweetened, but that's ok by me because I'm not a diehard southerner either (although I love 'em)!

 

This recipe is good for about a 9-12 inch cast iron skillet.  Ideally, I think 9-10 would be best, but I only had a 12-inch so that's what I used.  You could also use a round cake pan if you don't have a skillet at all.

 

 

Perfect Skilet Cornbread

1 stick butter, melted and slightly cooled

1 cup buttermilk

2 eggs

3 Tbsp. sugar

1/2 cup all-purpose flour

1/2 cup whole wheat four

1 cup cornmeal

1 Tbsp.  baking powder

1/4-1/2 tsp. salt

 

Place cast iron skillet in oven and preheat together to 425 degrees F for about 15-20 minutes. 

 

In mixing bowl, whisk together melted butter, buttermilk, eggs and sugar.  In a separate bowl whisk flours, cornmeal, baking powder and salt.  Add the dry mixture to the wet mixture and stir to just combine.

 

Remove preheated skillet  from oven (remember to use oven mitt, it's hot!!) and pour in batter.  Put skillet back in oven and bake for about 18-22 minutes, or until slightly golden on top; for a 9-10 inch skillet.  For a larger skillet, start checking for doneness between 15-18 minutes.

 

Cool, slice as desired and serve warm slathered with butter and honey.

Brown Butter Tilapia with Basil Bread Crumbs

We have not had fish in so long, like years, so I thought it was time to throw it back into rotation once in a while. Brown butter and basil and unlikely combination...maybe?  But does it work..heck ya!! 

Brown butter goes good with just about anything.  I could probably swim in it!!  I love the crunchy breadcrumb coating, and the basil flavor really isn't too strong because it's dried basil.  Another thing I love about this fish is that it's cooked in coconut oil.  I love the flavor and smell of that stuff and it pairs so well with fish.

It's wonderful how just a few simple ingredients can make a wonderful and uncomplicated dish like this one.  This is melt in your mouth good!

Brown Butter Tilapia with Basil Bread Crumbs

4 fresh tilapia filets
1 1/2 Tbsp. virgin coconut oil
salt/pepper
3 Tbsp. brown butter
1/3 cup panko bread crumbs
1 garlic clove, minced
1/4 tsp. dried basil

Add 3 tablespoons butter to a small saucepan.  Heat over medium high heat and continue cooking until butter starts to turn brown and smells fragrant and nutty. Remove from heat.
 

Add breadcrumbs to a small skillet over medium heat and toast until golden, about 3-4 minutes. Turn off heat and immediately stir in garlic, dried basil and 1 tablespoon of brown butter. Set aside.

Heat a large skillet over medium-high heat. Season tilapia with salt and pepper.

Melt coconut oil in a large skilletover medium high heat. Add in tilapia and cook 2-3 minutes per side, or until slightly golden or opaque. Remove from heat. Right before serving, drizzle with remaining brown butter and breadcrumbs.


SOURCE: How Sweet It Is

Banana Scones with Brown Butter Glaze

Good heavens, I cannot get over how delicious these scones are!  Hello, brown butter and bananas, they were just made to go together.  My oldest daughter even commented the glaze tasted like caramel...so yummy.

Like I said, I can't get enough of scones right now.  I made these the week before Easter when we woke up on a Saturday to MORE SNOW.  We needed a happy place and this was definitely it.  I actually made a double batch, which is not even double the work so quite the time saver, and froze half, so we got to eat these babies two weeks in a row!

My first batch I baked, I made them into wedges but I felt like they were a little large for a single serving.  This recipe makes a little more than my basic scone recipe.  So, the second batch I pressed the dough into a rectangle and cut them into squares.  Much more manageable.

If you have any extra time laying around this weekend, give these a try, you will fall in love as we did!


Banana Scones with Brown Butter Glaze
2 cups all-purpose flour
3 cups  whole wheat flour
1/3 cup sugar
1 Tbsp. plus 1 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
Dash of grated nutmeg
10 tbsp. cold unsalted butter, cut into small pieces
1½ cups mashed ripe banana (about 3-4 large bananas)
1 cup heavy cream (whole milk or buttermilk may be substituted)

For the glaze:
8 tbsp. (4 oz.) butter
1½-2 cups powdered sugar
3 tbsp. milk, plus more as needed

 

Preheat the oven to 425˚ F.

In a large bowl, combine the flours, sugar, baking powder, cinnamon, salt and nutmeg. Whisk to blend. Stir in the pieces of cold butter and cut into the dry ingredients using a pastry cutter or two knives until the mixture resembles coarse meal and the largest pieces of butter are the size of peas. Alternately you may use a food processor with a chopper blade. Whiz until mixture resembles a coarse meal.

In a second bowl, combine the mashed banana and heavy cream.  Add the dry ingredients to the banana mixture and fold together gently with a spatula until a dough just begins to come together.   Do not over mix!

Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by patting the dough into a rectangle and cut into squares.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

 

While the scones are cooling, make the glaze. Heat the butter in a small skillet over medium heat. Let it melt and continue to cook, swirling occasionally, until the butter is golden brown color and has a nutty fragrance.  Set aside to cool slightly.

 

Transfer the browned butter to a bowl and whisk in the powdered sugar. Whisk in the milk until the mixture is smooth.  Spoon or drizzle the glaze over the scones and let set before serving.

 

SOURCE: Adapted from Annie's Eats