Monday, November 28, 2016

The Best Snickerdoodles

I found a snickerdoodle recipe I love and need to remember. Snickerdoodles are such a great cookie this time of year. I think its something about the cinnamon that just screams the coziness of the season. I love the tanginess the cream of tartar gives these cookies as well. They are chewy, soft, and a little bit spicy. So good. 


Ingredients: 
1 cup butter, room temp
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
3/4 tsp salt

For rolling: 
1 tbs cinnamon
1/4 cup sugar 

Directions:
Preheat oven to 400 degrees. Mix all ingredients in mixer. Roll into 1 1/2 inch balls, then mix together your cinnamon and sugar, and roll the balls in that until their entire outside is coated. Then bake for 8 minutes. 



Wednesday, November 23, 2016

Crock Pot Black Bean Soup

I wasn't planning on posting this to my blog. But I ate these leftovers for days and LOVED them, and the recipe was in a slow cooker, so it was SUPER easy. So yes, time to publish the recipe here. 



Ingredients: 
1 chicken breast
1 can corn
2 cans black beans
1 clove garlic, minced

1 tomato, diced

1/4 red onion, diced, 
1/2 bell pepper, diced
1 tablespoon fresh cilantro, chopped
2 tsp salt
1 tsp pepper
1/4 tsp chili powder
1 can chicken broth
1 cup chedder cheese
tortilla chips as garnish

Directions: 
Dump all ingredients in the slow cooker. Cook on high for 4 hours or low for 8 hours. Shred chicken. Add cheddar cheese, garnish with tortilla chips. 

This soup is delicious and satisfying, and oh so easy. 
Enjoy!

Friday, November 18, 2016

Cubbys Chicken Wild Rice & Kale Salad

Have you ever been to the fast casual restaurant Cubby's in Utah? It's so so good. Fresh, healthy, good for you food with such great flavors. If you live near one, run there now. Seriously, what are you doing still reading this post? Go! 

I recently had Cubby's wild rice and kale salad. It's full of chicken, apples, and packed with savory flavors. I live across the country from Cubby's, so figuring out how to make this salad on my own was a must. This salad isn't 100% up to the deliciousness they have created, but its darn near close. Make it today and your body and taste buds will thank you. 


Ingredients: 

Salad: 
1 head of kale, finely sliced into 1/8 of an inch strips
1 chicken breast, cooked, then diced
1 apple, diced
1/3 cup toasted almonds, chopped
1 cup wild rice, cooked
1/4 cup dried cranberries
1 avocado, diced
3 ounces goat cheese, crumbled

Dressing: 
1/4 cup balsamic vinegar
1/2 cup olive oil
1 shallot, minced
1 clove garlic, minced
2 tsp dijon mustard
1 tablespoon lavender honey
1/2 tsp kosher salt
sprinkling of fresh ground pepper

Directions: 

Once your kale is chopped, toss it with the lemon juice to allow it to soften. Cook your rice and while the rice is still hot, mix it with the kale to soften it further. Allow it to cool for 10 minutes. Add in your other salad ingredients, dress to your taste level, and toss. Can be stored in the refrigerator for up to 3 days. 



Enjoy!

Thursday, September 15, 2016

Stove Top Macaroni & Cheese

Ok Mom. Back away from the blue box. Your kids deserve better than manufactured cheese flavoring that's been dyed orange. Yes, box mac and cheese is easy and always a winner with kids, but we are doing them a disservice. Home made mac and cheese can be almost as easy and its so much better for them. This version is a lightened up version of most home made mac and cheese, and the best part? It's all done over the stove top! No dirty baking dishes to wash, no bread crumb crust to make. Just one pot and done until you've reached cheesy goodness for your kids, or in my case, for myself. 



Ingredients: 
8 ounces whole wheat pasta
6 ounces shredded sharp cheddar 
1/4 cup flour
1/4 cup butter
1/4 cup milk 
1 head of broccoli, chopped into bit sized pieces 
1 tsp dijon mustard
salt and pepper 

Directions: Boil your pasta for 8 minutes in salty water. As that boils, use a steamer to steam your brocoli as your noodles boil beneath it. In a small skillet, melt your butter. Whisk in your flour and whisk continuously until no lumps remain. Remove from heat and slowly add your milk, whisking constantly. Add back to heat and continue to whisk until it thickens. Add mustard to sauce. Season with salt and pepper. Add your cheese and stir until combined. Mix your cooked pasta, cheese sauce, and brocoli together, then serve. 



This seriously was super simple, and so much better for you than the genetically enginered and manufactured chemical laden boxed alternative. Take a few minutes and try this recipe. You won't be sorry. And your kids will love you for it. 

Sunday, June 12, 2016

Mexican Skillet

I've been making this Mexican skillet for a few years now. This week when I made it and my husband commented that it is actually one of his favorites. Its just a filling stick to your ribs no fuss meal. Classic Mexican flavors that come together in a cinch, easy to feed a crowd with. 


Ingredients: 
1 lb lean ground beef
1 small onion, diced
1 packet taco seasoning
2 tsp olive oil
2 cups cooked brown rice
1 tsp butter
1 can black beans
1/2 cup shredded cheddar cheese
1/2 cup diced tomatoes
1 avocado, sliced 
2 tsp chopped cilantro

Directions: Cook your rice with 1 tsp butter and a pinch of salt. While that cooks, in a large pan heat some oil, cook your onions until they begin to brown. Add your ground beef and crumble and cook until golden brown. Mix in your taco seasoning, and beans. In a large dish, layer your cooked rice on the bottom, meat mixture on the top, then cheese, tomatoes, avocado, and cilantro. 


Enjoy!

Tuesday, May 31, 2016

Braised Cinnamon Pork with Prunes

This is one of my mother in laws recipes. And if you know anything from reading this blog, you know that if it's one of Peggy's recipes, you are going to need to make. You are going to love it. You are going to make it for everyone that comes to your house because its so delicious. The reason my cooking will never be good enough is because my husband was raised on amazing melt in your mouth recipes such as this. But hey, if I get to inherit the recipes, then I'm not complaining. 

 
This is Peggy's Pork with Prunes. The meat is fall apart tender, sweet and juice, with a memorable sauce with such deep flavor you are going to want to drink it. 


Ingredients: 

1 Loin Pork Roast, pulled and tied (2.5 lbs)
Salt and Pepper
2 Tbs Vegetable Oil
1 Tbs Butter
2 Medium Onions finely chopped
1 Cinnamon stick 2 inches long
1.5 cups chicken stock (about 1 can)
1 cup dried pitted prunes
2 Tbs mild honey
2 Tbs fresh lemon juice

Directions: 

Heat butter in a heavy le creuset type dish
Cover your loin with oil
Season all sides with salt and pepper
Brown on all sides in pan until crust forms
Remove from pan
Add onions to pan and sauté (season onions with salt and pepper as well)
Return pork back to pan
Add water and cinnamon. 
Bring to a boil, then reduce to low and simmer for 90 minutes (turning meat from time to time)
Add prunes to liquid, cover, and continue to simmer for 30 minutes
Stir honey into liquid, basting pork as you go for about 5 minutes
Transfer meat to plate, remove prunes to a bowl
Cook sauce until thickened
Add lemon juice, add prunes back to sauce and season to taste
Arrange pork slices and spoon sauce over pork


This is seriously such an amazing meal. The flavors are unique and incredible. Enjoy!

Sunday, May 22, 2016

Epcot Copy Cat Lentil Salad

We recently went to Disney's Epcot in Orlando Florida. There food there is always so on point. While visiting Epcot's Morocco, we ate at Restaurant Marrakesh. They have this TO DIE FOR lentil salad. In a park as huge as Epcot, with so many wonderful culinary choices, to say something was my favorite thing I ate all day really means something. This salad is super fresh, flavorful, and healthy! And it's also easy to make. 


Ingredients: 
1 1/2 cup green lentils
1/4 red onion, finely diced
1 bell pepper, finely diced
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
2 tablespoons red wine vinegar 
2 tablespoons olive oil
2 tablespoons mayonaise
1 1/2 tsp salt
1/2 tsp pepper

Directions: 
Place lentils in a pot of 4 cups of cold water. Turn on heat to high and boil for 15 minutes. Remove from heat, drain, and rinse with cold water to stop the lentils from cooking. Mix the lentils with all of the other ingredients. Make sure you have diced everything very finely, because you will want your onion and pepper pieces to be the same size or smaller than 1 lentil. Refrigerate until cold. Adjust seasoning as needed. 


This salad is one for the books. You will love how low in fat, full of flavor, and delicious this recipe is. You might just be able to pretend you are somewhere exotic like Morocco, or at least Orlando. :)