Category Archives: Recipes
Awhile back I posted a recipe for a sauce that is pretty much my go to sauce when I need a quick dinner or even an everyday dinner. The only thing is, is that it is a meat sauce and I am trying to introduce my family to more vegetables. So through trial and error, I have come up with this recipe. It’s pretty simple and the whole family seems to like it. That’s a win win in my book 🙂
1 bell pepper
4 cloves of garlic
2 tomatoes (I used romas but if you have beefsteak or any of the larger ones just use one)
1 8 ounce container of mushrooms
5 tbs of oil (to fry veg)
1 chili pepper (optional)
1 can of tomato paste (optional)
1 tsp turmeric
1/2 tsp basil
salt to taste
1. Chop onions, garlic tomatoes together add to skillet with oil. Add turmeric, basil, and salt. Fry till translucent.
2. add chopped bell peppers and chili pepper to skillet. Fry till translucent
3. chop mushrooms and add to skillet. cook till mushrooms are tender.
At this point, you can serve this over your choice of noodles or you can add the tomato paste. If the tomato paste is added you would need to add the tomato paste and about 3/4 cup of water. Simmer till it reaches the thickness you prefer.
I have served it both ways. I actually prefer without the tomato paste but the hubby and kids like it with…guess which usually happens…LOL!!
Hope you all enjoy!!
Ok I know in the grand scheme of things this might not be the best snack food in the world. But to be honest compared to french fries that you get from a fast food joint I believe they are a bit healthier. I did not use any where near as much oil as a fast food place would and these are honest to goodness potatoes. Sometimes I wonder what you get outside.
8 small potatoes
3 leaves of basil (if dried use 1/4 tsp)
4 tbs of olive oil salt and pepper as desired
serves 4-6 as a snack
1. Peel, dice, and wash potatoes set aside ( you can cut the potatoes how ever you wish. Sometimes I cut in French fry form also in slices too)
2. Add oil to skillet…turn on med. Wait till warms up
3. add salt to skillet while warming up
4. add potatoes to hot oil. Allow to brown on all sides till done.
I thought I’d fix something really easy and is a big favorite of my family: Chicken Nachos.
The ingredients are really simple and you probably have a lot already on hand.
3 boneless chicken breasts (not in pic sorry)
1 bag of tortilla chips
2 roma tomatoes or 1 beefsteak tomato
1 can of refried beans
1 pack of taco seasoning
1/2 block cheese (not in pic)
1 small onion (not in pic)
2 cloves of garlic (not in pic)
1/4 tsp of turmeric
salt and pepper for taste
1. Chop up chicken, grate up onions and garlic. Place in skillet, add salt, pepper, turmeric, and taco seasoning . Fry together till cooked through.
2. While chicken is cooking…chop up your vegetables for layering on the nachos. Grate up the cheese and lightly crush the tortilla chips.
Keep an eye on your chicken…don’t let it burn 😛
3. While waiting on the chicken still, open can of refried beans and warm up.
Ok your chicken should be done 🙂
4. Ok now you need to start layering your nachos:
next is optional sour cream 🙂 I put my homemade salsa on the table when I served it as well
And that’s it!! Enjoy we did 😀
Being from the south I am used to eating cole slaw. Love the taste! To be honest I could eat the cabbage by itself raw. It is really good for you and has a really distinctive taste. In the south, cole slaw essentially is cabbage, carrots, and mayo. I have seen different twists on it too…like adding tomatoes in place of carrots or even adding onions. It all depends on your taste. You can use either red or green cabbage. I have used both for this recipe. It is a twist on cole slaw, but is different enough to give it a try.
1/4 head of cabbage (red or green) shredded
1 tomato chopped
1/4 onion chopped
2 carrots (6 baby carrots) grated
1 tbsp mayonnaise
5 tsp of vinegar or lemon juice
(You can either use vinegar or lemon juice.I prefer vinegar..my husband prefers lemon juice.)
salt to taste
With the salad just combine the cabbage, onions, carrots, and tomatoes. Toss lightly. For the dressing, mix the mayonnaise and vinegar (or lemon juice) together. Add to vegetables and mix together. Chill until ready to serve.
A really easy side dish…Enjoy
Today I decided to post this recipe because it’s a really simple recipe that you can put together really quick and go about you day in your house. And if you’re like me that means a lot. 😀
For this recipe you can use any piece of chicken but I like using legs and thighs. They are more forgiving if you make a mistake. I also used vodka but not enough to even think about. That is purely optional but I like to try different things.
3 lbs legs and thighs
1/2 onion chopped
1/2 bell pepper chopped
1/4 tsp of turmeric
1/8 c lemon juice
1/8 c oil (for frying onions and bell pepper)
1/2 shot of vodka (optional)
salt and pepper to taste (optional)
In a large pot, combine the onions, bell pepper, turmeric, and salt/pepper. Fry until a golden brown. Once they turn golden, add the lemon juice and vodka. Allow the liquid to cook down to almost nothing is left. Add the chicken to the pot (if the chicken is frozen do not add water, if not frozen add a 1/4 cup of water so the chicken will not stick). Cover the chicken tightly and turn down to low-medium heat.
I know we all are trying to lose weight or at least a good portion of us are, but I could not resist posting this recipe. My son who likes to cook as much as I do found this online and wanted to try it. So what’s a good mom supposed to do…..I helped him bake it!! It turned out pretty good.
Apple-Cranberry Crumb Pie
•1 cup all purpose flour
•1/2 cup (packed) golden brown sugar
•1/3 cup old-fashioned oats
•3/4 teaspoon ground cinnamon
•1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
•4 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
•1 16-ounce can whole-berry cranberry sauce
•3/4 cup sugar
•1 teaspoon cornstarch
•1 purchased 9-inch deep-dish frozen pie shell, unthawed
•Vanilla ice cream
Mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
Place baking sheet in oven and preheat to 350°F. Toss apples, cranberry sauce, sugar and cornstarch in large bowl until well blended.
Transfer apple-cranberry filling to frozen pie shell, mounding in center. Sprinkle topping over pie. Set pie on baking sheet in oven. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream
So as I said in my last post, I’m on a cooking kick this morning. I love to cook and sometimes I get started and I start packing things in the freezer so I have it ready without having to pull my hair out. This is a pretty universal sauce. I use it with my spaghetti, macaroni, and even my green beans and rice. I usually double up when doing this but I will give the single batch recipe here. If you need double the amount just double the ingredients. So here is my make ahead sauce that I put in my freezer:
1 lb of beef (turkey can be used)
1/2 of bell pepper
1 med onions
2 tbsp of turmeric
1 tbsp of basil
1 can of tomato past
1 – 2 cups of water
6 mushrooms (optional)
oil to fry the beef
Salt and pepper to taste
1. grate up the onions and bell pepper
2. add the onions and bell pepper to the skillet. crumble and brown the beef in the skillet with the onions and bell pepper
3. add the turmeric, basil, salt, to the meat mixture in the skillet
4. fry together until meat is completely browned and onions and bell peppers are well fried
5. add tomato paste and mushrooms and lightly fry
6. add 1-2 cups of water. Turn down to med heat and allow to simmer for 30-45 mins checking periodically to make sure water does not completely cook off.
As I said I double up on mine 🙂
Ok I am on a cooking kick this morning 😀 I am going to cook up a few things today due to not having time later in the week. So since I am cooking, I thought I’d go ahead and can up some salsa. It’s a recipe I always do this time of year because the peppers are coming into the markets and I love having it in the winter months. I mean who can beat fresh salsa in December…lol!! Here’s my recipe:
2 medium onions
1 bag of sweet mini peppers or 3 – 4 (depend on size) regular (colored or green) bell peppers
5 vine tomatoes
1 tbsp of salt
1 tbsp of red crushed pepper
1/4 tbsp of basil
1 tsp of turmeric
2 c of vinegar
2 cans of tomato paste
1 red chili pepper
1. peel tomatoes* and cut in quarters. Remove seeds if desired. Chop roughly.
2. clean peppers and chop roughly
3. peel onions and grate onions
4. chop up chili pepper
5. put all above ingredients along with salt, turmeric, tomato paste, basil, and vinegar into large pot and cook on med heat for 10 mins
6. put into prepared jars and boil in water bath about 10 mins to seal jars
*to peel tomatoes put tomatoes into boiling water for 45 seconds – 1 min. Take out of water and place in an ice bath (ice and water). Pull peels off.
Here is the finished product:
Hope you enjoy it!! I know I do 🙂
Today I am going to fix a cake that I have use all sorts of different fruit with but I think my family prefers strawberries. I have used apples, pineapple, peaches, and strawberries. I actually found the recipe online one day when I was looking for recipes. This recipe as it sits was cooked in a 10″ iron skillet but I’m sure it can be cooked in other pans.
With the apples, I sliced them in half then cut them in slices. I used about 3 apples (depending on size).
With the peaches, I cut them the same way I did with the apples. I used 2-3 depending on size.
With the pineapple, I sliced the pineapple then cut each slice into pieces. I used about a fourth of the pineapple.
here’s the recipe:
2 sticks butter, divided
1 1/4 cups sugar, divided
1 3/4 cups self rising flour
1 tablespoon vanilla
3/4 cup creme fraiche, sour cream, or Greek-style yogurt (I used regular plain yogurt. I don’t think it changed the taste at all)
1/2 lb whole strawberries (medium and small)(I used about 10-12 sliced)
Directions: Preheat the oven to 350 degrees Fahrenheit. Melt 1/2 stick of butter in a 10-inch cast iron frying pan. Cook on medium heat until the butter just barely begins to brown. The pan will stay hot enough for the butter to brown a bit more — you don’t want it to burn. Add 1/4 cup of sugar to the pan, spreading it evenly. Meanwhile, prepare the cake batter. In another bowl, cream the remaining 1 1/2 sticks of butter and the remaining 1 cup of sugar. Add the vanilla and continue beating until it is incorporated. Add the eggs one at a time, beating until they are thoroughly incorporated. Add the flour in 3 additions, alternating with 2 additions of the creme fraiche/sour cream/yogurt. Mix until well combined. Pour the batter into the pan. Spread it so it’s fairly even. You’ll be messing it up again, so you don’t need to be precise.
Arrange the strawberries over the top of the cake evenly. Once they’re all arranged, press them into the batter, then spread the batter over the berries as best you can. If the batter is a little thin or there’s a little bit of the berry peeking out, that’s fine. Bake until the cake springs back when touched, and a toothpick inserted in the center comes out clean, 40 – 50 minutes
Remove the cake from the oven, let it rest for five minutes or so, then invert onto a wire rack or plate. You could also let it cool in the pan and serve it from there if you prefer.
Hope you enjoy it!!! If you use a different fruit let me know how it turns out 🙂