Monday, July 21, 2014
Dinner tonight was very worthwhile. This sauce is very tasty and I'm not sure I waited so long to try it- it has been in my pantry for months. I did not use lamb as the recipe called for but chicken breasts with peppers, radishes and carrots. I served it with naan bread and everyone wished there had been more sauce so next time I will prepare two envelopes. Simple, delicious meal.
store bought favorite: harissa simmer sauce (World Cuisine Saffron Road)
This is an authentic moroccan recipe with all natural ingredients, verified non GMO, certified gluten-free, vegan and no MSG.
Ingredients: water, roasted red pepper puree, tomato paste, red bell pepper, pear juice concentrate, non-gmo native corn starch, lemon juice concentrate, sea salt, spices, onion, garlic.
Saute cubed chicken in two tablespoons oil until browned. Add veggies until just cooked through. Add sauce. Stir gently and simmer until sauce just begins to bubble.
What I have to say- I really have to watch what I eat these days since I am leaving my thirties. My metabolism just doesn't want to be as quick. I've been eating a lot of "real" food but I have been missing my sauce!! I love sauce! This sauce is fat-free and has 1 gram of sugar- something else I watch closely.
Wednesday, July 16, 2014
Look no further. These pumpkin chocolate chip pancakes are so moist and delicious you won't need another recipe. My sister-in-law served these at our family reunion and I'm pretty sure she developed the recipe. My son asked for the largest pancake on the plate and ate every last bite. Nobody had a hard time cleaning their plate. This recipe is a keeper.
nicole's chocolate chip pancakes
3 cups bisquick
3 cups Bob's Red Mill Organic 7 Grain Pancake & Waffle, Whole Grain Mix
1/2 to 2/3 cups sugar
2 tablespoons baking powder
3 cups milk
1/3 cup oil
1 large can pumpkin
1 tablespoon pumpkin pie spice
1 tablespoon vanilla
1 1/2 cups chocolate chips
Mix until blended. Pour by slightly less than 1/4 cupfuls onto hot greased griddle. Cook until edges are dry. Turn; cook until golden. For thinner pancakes stir in additional milk.
Sunday, July 13, 2014
My family recently went to a reunion in Colorado. One of the highlights was getting to stop and see my friend Melissa and her family on the way. We were blessed to get to know them when we were living in what Melissa calls "the armpit of America" which is funny because she's from there. We got to go to church with them then went to their home for "lunch". What it really was was a huge feast- grilled steak & shrimp, grilled keilbasa, burgers and hot dogs, grilled zucchini & summer squash, grilled asparagus, grilled corn, watermelon, cherries,berry peach cobbler and homemade ice cream. I'm not so sure Ryan left anything at the store when he shopped for our lunch. Everything was amazing but what was even better than the food was seeing our dear friends. I miss them so much!
I didn't try the cobbler because I don't eat sugar but my husband said it was amazing. We'd never seen bread torn then placed in a cobbler but the topping that was spread onto the bread magically turned it into a pastry.
P.S. That was my first visit to Colorado. I love it there- what a gorgeous, clean state. I'd move there in a heartbeat. :)
melissa's berry peach cobbler (my friend Melissa in Colorado)
1 cup sugar
2 tablespoons flour, heaping
1 stick butter, softened
6 slices white bread
fresh peaches and berries
Slice peaches and place in a bottom of a 9X9 baking pan. Fill 1/3 to 1/2 off the pan with peaches and fresh berries. Sprinkle peaches lightly with sugar. Cut crusts off bread and cut each slice into thirds (long-way). Place bread slices on top of peaches. Mix remaining ingredients well and pour batter on top of bread. Spread. Bake at 350 degrees for 30 minutes or until golden brown. Serve with ice cream.
What I have to say- Melissa doubled the recipe and made a 9x13.
Wednesday, June 18, 2014
Today is my ward's first primary picnic of the summer and I put myself in charge of treats. I showed the primary children all the ingredients for these treats on Sunday hoping to peak their curiosity so they'd come find out exactly what you can do with cake mix, ice cream cones, powdered sugar and sprinkles. We have a terrific primary and I can't wait for the picnic!
ice cream cone cupcakes (the frugal girls)
1 box white cake mix, batter prepared as directed on the box
1 box ice cream cones (package of 24)
Prepare cake mix batter according to package directions. Place ice cream cones in a 9x13 pan (you may need more than one). Fill cones 2/3 of the way full. Bake at 350 for 15 minutes or until they are cooked through. Let cool. If cake rises and bakes over the top of the cone, use a knife to level the cake so it is level with the cone. Use a 1M Wilton tip to pipe the icing onto each cupcake cone. Top with sprinkles!
1 big bag powdered sugar
1 cup Crisco
1 teaspoon vanilla extract
1 teaspoon lemon extract
red, white and blue sprinkles
In a large bowl, beat powdered sugar, Crisco, extracts and enough water to get the consistency of icing you desire. (I probably used 1/2 cup of water or more but definitely start out with 1/4 cup and gradually add more.)
Monday, June 16, 2014
Everyone loved dinner tonight thanks to Costco. My kids tried these pizzas as a sample on Saturday and had to buy everything to make them again at home. Tonight was the lucky night. They are super simple to make and taste gourmet. I served them with English cucumbers and grape tomatoes (from Costco!) and strawberry banana smoothies (fruit from Costco too!).
store bought favorites: naan bread pesto pizzas
Kirkland basil pesto
Stonefire mini Naan bread
fresh mozzarella cheese or shredded mozzarella
Preheat oven to 400 degrees. Spray a cookie sheet with nonstick spray. Place naan bread on the tray. Spread 1-2 tablespoons of basil pesto onto each mini naan. Sprinkle with shredded mozzarella. Bake until the cheese starts to bubble. If you want to serve it like Costco, cut it into fourths.
Saturday, June 14, 2014
I bought a few extra things at Costco thanks to their GREAT samples and to my four kids who tagged along and enthusiastically gave just about every sample they tried two thumbs up. This dip is super delicious and made with Greek yogurt. It's full of black beans, roasted poblano peppers, Monterrey Jack cheese, roasted red bell peppers, spinach, green onion, roasted corn, roasted Anaheim chiles and delicious spices. Today for lunch I served this dip with quesadillas and tortilla chips.
FIESTA Dip & Spread (purchased at Costco, made by La Terra Fina)
No artificial colors, flavors or preservatives
serve hot or cold
Tuesday, June 10, 2014
This sorbet is delicious, no doubt about it. My oldest made it last night for the sister missionaries. It had the perfect tartness but was also very sweet. Just right for the start of summer and went well with the summer salads we served. I wish I had pulled out some Nilla wafers to serve alongside this sorbet. Would've been a nice touch.
soft lemon sorbet (Cuisinart)
2 cups sugar
2 cups water
1 1/2 cups freshly squeezed lemon juice
1 tablespoon finely chopped lemon zest
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely. This is called a simple syrup and may be made ahead in large quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker on, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about 25 to 30 minutes.
Note: Melts quickly; serve and eat right away.