Personal Size Cheese & Bacon Frittatas

Posted on December 11, 2016 by Angie

personal-size-frittata

Have you ever gone to the store to get a few things and become completely sidelined by something truly unnecessary, but it just appealed to your innermost being of all things cute? Yeah, that happened to me when I came across personal size springform pans 2″ deep with a 4 1/2″ diameter. I couldn’t resist this impulse buy and promptly bought 4 of them. When I arrived home, even Chris commented on how cute they are. I was determined to put them to good use. What a better way than to have your own personal sized frittata!

Ingredients:

  • 6 eggs, room temperature
  • 1 cup whipping cream
  • 2 tbsp. butter, melted
  • 1/2 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 2 green onions, ends removed and chopped
  • 6 slices of bacon, cooked and crumbled
  • 3/4 cup shredded Colby jack cheese

Preparation:

Preheat the oven to 350 degrees. Spray the springform pans with non-stick spray and place on a baking sheet. In a bowl, whisk together the eggs, cream, butter, salt and pepper. Stir in 1/2 cup of cheese, 1/2 of the chopped green onions, and half of the chopped bacon. Pour mixture evenly into the prepared springform pans. Sprinkle the remaining cheese, onions, and bacon to the tops. Bake for 35 – 40 minutes, or until set and when a knife inserted into the middle comes out clean.

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Slow Cooker Lemon Chicken

Posted on December 10, 2016 by Angie

lemon-chicken

If you’re looking for a dish to wake up your taste buds, this is it!

Ingredients:

  • 1 1/2 tsp. dried oregano
  • 3/4 tsp. seasoned salt
  • 1/2 tsp fresh ground black pepper
  • 2 lbs. boneless, skinless chicken breasts
  • 3 tbsp. unsalted butter
  • 1/3 cup water
  • 6 tbsp. freshly squeezed lemon juice
  • 4 garlic cloves, pressed
  • 1 1/2 tsp. chicken bouillon granules
  • 1 tbsp. minced fresh parsley

Preparation:

In a small bowl, combine the oregano, garlic, seasoned salt, & pepper. Mix well and rub chicken breasts with oregano mixture. In a large skillet, melt the butter and brown the rubbed chicken breasts on each side. Transfer to a slow cooker. In the same skillet, add the water, lemon juice, and bouillon. Bring to a boil, loosening browned bits from skillet. Pour the mixture over the chicken.

Cover and cook on low setting for 4-5 hours. Baste the chicken and add the fresh parsley. Cover and cook on high setting for an additional 15-30 minutes.

Adapted from: yummly.com and Magic Skillet

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Garlic Smashed Potatoes

Posted on December 10, 2016 by Angie

smashed-potatoes

Sometimes recipes are long and involved, other times they’re short and to the point. This is one that’s succinct with just a few ingredients, but pack a flavorful punch. Tender and a bit crisp all at once. A perfect side.

Ingredients:

  • 24 ounces Dutch yellow baby potatoes
  • 2 tbsp olive oil
  • 3 cloves garlic, pressed
  • 1 tbsp. fresh thyme leaves
  • Kosher salt & fresh cracked pepper, to taste

Preparation:

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with a non-stick spray. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Transfer the potatoes to the baking sheet, and using a fork, carefully and lightly smash the potatoes, attempting to keep the potatoes in one piece. Drizzle with olive oil, garlic, and thyme. Bake for 18-20 minutes, until golden brown and crisp.

Source: damndelicious.net

 

 

Posted in Sides, Vegetables, Vegetarian | Leave a comment

Pumpkin Crunch Cake

Posted on November 29, 2016 by Angie

fullsizerender

I don’t know about you, but in terms of the menu for Thanksgiving, we rarely deviate from year to year. There’s the usual cast of characters: oven roasted turkey, stuffing, mashed potatoes, green beans of some sort, rolls, cranberry salad, and pumpkin pie or some other kind of dessert. This year the only difference was instead of pumpkin pie, I made this pumpkin crunch cake. Way back in the day, when I was the age of my girls now or younger, my mom would volunteer to make this for the senior luncheons at church. I wonder now, if that is when this recipe first originated. I remember liking it then, but like so many dishes, they cycle through, or are replaced by something else and get lost in the pages of the recipe books. But this year, as I was grocery shopping and putting things in my cart to prepare for our Thanksgiving dinner, this recipe popped into mind and like it often does when this happens, I began to reminisce about the taste. I’m pleased to report the memory did justice to the finished dessert.

Ingredients:

  • 1 box yellow cake mix (do not mix according to box)
  • 1 can 15oz. pumpkin puree
  • 1 can evaporated milk
  • 3 eggs
  • 1 1/2 cups sugar
  • 4 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1 cup melted butter
  • whipped cream

Preparation:

Preheat oven to 350 degrees. Using non-stick spray, spray the bottom and sides of a 9×13 pan; set aside. In a medium size bowl, combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt and pour into the prepared pan. Sprinkle the dry yellow cake mix over the pumpkin batter. Sprinkle the chopped pecans over the cake and drizzle the butter evenly over the dry cake mix and nuts.

Bake the cake for 50-55 minutes or until the top of the cake is a golden brown. Cool completely before serving. Serve with fresh made whipped cream. Refrigerate leftover cake.

Posted in Desserts, Pumpkin | Leave a comment

Pumpkin Pecan Pancakes

Posted on November 16, 2016 by Angie

img_5532

Contrary to popular mainstream culture, I’m not a fan of pumpkin everything under the sun. For me, pumpkin has its place. Pumpkin pecan pancakes is one of those places. I woke up one weekend morning to the perfect Fall day: overcast, drizzling rain and while wrapped in an extra big sweatshirt, yoga pants, and fuzzy socks, I thought it’s the ideal day to go for breakfast. I’d had sweet potato pancakes once years ago and as the time passed and I mulled it over, I remembered instead, I had some homemade pumpkin puree in the freezer so I opted to make some pumpkin pancakes with some toasted pecans. A decision well made.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 3/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 cup packed light brown sugar
  • 1 cup pumpkin puree
  • 1 1/2 cups buttermilk
  • 3 tbsp. butter, melted, plus more cold butter for the griddle
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup pecan halves, toasted & roughly chopped

Preparation:

Preheat oven to 350 degrees. On a small baking sheet, line the pecan halves. Toast for 3-4 minutes on one side, flip, and toast for another 3-4 minutes. Transfer to a cutting board, and once cooled, roughly chop.

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a large well in center of mixture and set aside. In a small bowl, whisk together the pumpkin, buttermilk, brown sugar, melted butter, eggs, and vanilla until well combined. Pour into well in dry mixture and stir until just combined – don’t overmix. Stir in half of the toasted, chopped pecans. Allow batter to rest for 3 minutes.

Preheat a non-stick griddle to 375 degrees. Butter griddle then pour batter in desired sizes, spreading the batter out slightly. Cook until golden brown, flip and cook the other side until also golden brown. Serve with butter, maple syrup, and sprinkle with remaining toasted pecans.

Adapted from: http://www.cookingclassy.com

 

Posted in Breakfast, Pumpkin | Leave a comment

Egg Roll Stir Fry

Posted on October 26, 2016 by Angie

egg-roll-stir-fry

It’s all the goodness of an egg roll minus the egg roll wrapper. The husband has requested this to be placed into regular rotation.

Ingredients:

  • 1 lb. ground beef
  • 1 lb. pork sausage
  • 1 large onion, diced
  • 1 head of cabbage, sliced into shreds
  • 3 carrots, peeled
  • 8 garlic cloves, minced
  • 3 – 4 inch fresh ginger root, peeled & finely chopped
  • 1 tsp. freshly ground black pepper
  • 3 tbsp. sesame oil
  • 2 tbsp. vegetable oil
  • 1/3 cup soy sauce

Preparation: 

Brown the ground beef and pork sausage with the onions in a large skillet. Do not drain.

While the meat and onions are cooking, cut cabbage in half and then cut into thin shreds (or use a grater if you don’t like long shreds); set aside. Peel the carrots and then cut the ends off the carrots. Using the peeler, shave the carrot into thin slices; set aside.

Combine the garlic, ginger, pepper, sesame oil, vegetable oil and soy sauce in a small bowl and whisk to combine; set aside.

Add the cabbage and carrots to the meat mixture and cook and stir over medium-high heat for 4 minutes. Stir in the soy sauce mixture until full incorporated. Reduce heat to medium, add lid to the skillet and cook, stirring occasionally for 5-10 minutes until the cabbage and carrots are tender.

Adapted from: http://www.southyourmouth.com

 

Posted in Asian, Beef, Keto, Meat, Pork | Leave a comment

Jamie Oliver’s Basic Hummus Recipe

Posted on October 14, 2016 by Angie

jamie-oliver-hummus

I know I’ve said it before, and I’ll likely say it again, I’m always so amazed that recipes with the exact same ingredients can vary so much in taste based on the amounts of said ingredients. What can I say? I’m a simple girl and easily impressed. This makes my third hummus recipe I’ve posted here and my personal favorite. Third times a charm!

At one of my favorite Mediterranean restaurants in town, I spied on the back of their menu that they sell bottles of their Fattoush salad dressing and packages of their pita bread. Sold! My two favorite things on their menu. I was surprised to find out they don’t make their own pita bread, but rather buy it. The waitress asked if we had a George Foreman grill at home & we do. She instructed me to brush each side of the pita bread lightly with olive oil and then place it in the George to warm and crisp up just slightly prior to serving the hummus. Mmm! So good!

Ingredients:

  • 2 cans of chickpeas (reserve the liquid)
  • 4 tsp. tahini
  • 2 garlic cloves, crushed
  • 1 tsp. sea salt
  • 6 tbsp. good quality extra virgin olive oil (plus extra for drizzling)
  • 3 1/2 tbsp. freshly squeezed lemon juice
  • Paprika for the top (optional)
  • Parsley for the top (optional)

Preparation:

Rinse the chickpeas in cold water and add to the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans of chickpeas. Turn on the food processor and slowly pour in the oil while it runs.

When the mixture is fully combined and smooth, transfer to a serving dish. Drizzle with additional extra virgin olive oil and garnish with paprika, parsley, cut up Roma tomatoes, and Kalamata olives, if desired.

 

 

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Chocolate Espresso Scones

Posted on September 22, 2016 by Angie

chocolate-espresso-scones

Just looking at this picture makes my mouth begin to water and I’m tempted to pour myself a tall glass of cold milk to go with this scone even though they are long gone. A few weeks ago, a good friend of mine was scheduled for knee surgery. All she knew prior to the appointment was that she would either have a *simple* Meniscus repair or a full fledged knee replacement, but the doctor wouldn’t know for sure until he was in there. Gee, toss a coin, I’d opt for the repair vs. the total knee. As luck would have it, that’s all she needed. I gave her a few days of recovery time before I made her these tasty treats.

Ingredients:

for the scones:

  •  2 1/4 cup flour
  • 1/2 cup Cocoa powder
  • 1/2 cup sugar
  • 1/4 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tbsp. espresso powder
  • 8 tbsp. cold butter, cut in chunks
  • 1 egg
  • 1/2 cup buttermilk, plus more if needed
  • 1 tsp. vanilla extract
  • 3/4 cup dark chocolate chunks

for the espresso chocolate glaze:

  • 1 cup powdered sugar
  • 2 tbsp. cocoa powder
  • 1 tsp. espresso powder
  • 1/2 tsp. vanilla extract
  • milk or cream to thin

Preparation: 

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.

Add the dry ingredients of the scones to the bowl of a processor and pulse to combine. Add in the chunks of cold butter and pulse several times until the mixture is crumbly. Pour the buttermilk into a measuring cup and then add the egg and vanilla and blend it together with a fork or whisk. While the machine is running, pour the liquid in a steady stream until the dough comes together.  If the dough seems too crumbly and dry, add a little more buttermilk. Stir in the dark chocolate chunks, distributing evenly. Turn the dough out onto a lightly floured surface and knead a few times. Shape into an 8 or 9 inch round and then cut into 6 or 8 triangles and add to the already prepared baking sheet. Bake for 12 -14 minutes.

Transfer to a rack to cool completely before drizzling with the glaze.

For the glaze, whisk together the powdered sugar, cocoa powder, and espresso powder. Add the vanilla extract and just a tablespoon or two of milk or cream to the sugar mixture and stir well to fully incorporate ingredients. Add more milk a teaspoon at a time until you have a thick glaze.

Adapted from: http://theviewfromgreatisland.com/chocolate-espresso-scones/

Note: These were great the day of. The following day; however, they were a bit more dry than I like my scones so in the future, I might swap out the buttermilk for sour cream or greek yogurt to see if that helps maintain the moisture content.

 

 

Posted in Breakfast, Scones | 1 Comment

Chicken & Chorizo Stuffed Poblano Peppers

Posted on September 1, 2016 by Angie

Chicken & Chorizo Stuffed Poblano Peppers

No commentary necessary. Just good food.

Ingredients:

  • 6 Poblano peppers
  • 1/2 lb. cubed chicken
  • 1/2 lb. chorizo
  • 2 tbsps. oil
  • 1 15oz. can black beans, drained and rinsed
  • 2 cups shredded Monterey Jack cheese (reserve 1/2 cup for the top)
  • 1 tsp. ground cumin
  • 1 tsp. cayenne pepper
  • 1 tsp. chili powder

Preparation:

Preheat oven to 375°. In a large skillet, over medium high heat, heat the oil and add the chicken and chorizo. Crumble the chorizo and cook until chorizo is browned and the chicken has cooked all the way through. Transfer to a plate lined with paper towels to absorb the extra oil.

Rinse and dry the poblanos and cut in half, lengthwise. Remove the seeds and membrane.

In a large mixing bowl, add the meat, black beans, 1 1/2 cups of Monterey Jack cheese, and spices and mix well until fully incorporated. Lightly spray a baking dish with non-stick spray and add in the peppers. Poblanos can be a bit wonky and not necessarily flat, but once nestled into the baking dish alongside the other peppers, it works just fine. Stuff the peppers full with the mixture and bake for 25-30 minutes. Remove from the oven and sprinkle remaining cheese over the tops and return to the oven until cheese is melted.

Source: http://oblogoff.com/stuffed-Poblanos/

 

Posted in Chicken, Keto, Mexican | Leave a comment

Loaded Cauliflower Mash

Posted on September 1, 2016 by Angie

Loaded Cauliflower Mash

I don’t have anything against potatoes. I really don’t. I like them and eat them regularly whether that be baked, roasted, mashed, fried, or sliced and diced. However, say you’re watching your carb intake or trying different vegetables or you’re out of potatoes, but the main course would really be complemented by a potato, you can improvise with a head of cauliflower. If done right, you can be ninja sneaky and prepare said cauliflower, add it to the dinner table and no one would be the wiser that what they were enjoying wasn’t really potatoes after all.

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 2-3 green onions, chopped
  • 1/2 block of cream cheese
  • 1/2 cup of sour cream
  • cheddar cheese, shredded
  • S&P
  • 4-5 slices of bacon, cooked & diced

Preparation:

Preheat oven to 350 degrees. Place the florets into a microwave safe covered baking dish and steam on high for 4 minutes. Transfer the florets to a bowl and using a mixer (or masher), combine the florets, cream cheese, and sour cream and blend on high until smooth. Season with S&P, per taste. Stir in some shredded cheese, half of the green onions, and half of the bacon and transfer back to the baking dish, cover, and cook for 20 minutes. Remove from the oven and sprinkle the top with additional cheese and bacon. Return to the oven, without the lid, and back for another 5-10 minutes until top is golden and bubbly. Remove from the oven and top with additional green onions. Serve and enjoy.

Posted in Keto, Vegetables | Leave a comment