recipes

Recipe Friday – Pecan Pie Muffins

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Hi all!! Can you believe it is so close to Christmas? I cannot believe it at all. And on top of it today Is the Winter Solstice!! All sorts of goodies are gonna get eaten today…well this evening. I hope everyone of you are enjoying this holiday season and will continue to have an amazing rest of this year. Yes I said rest of this year…2018 is almost over too!! Wow..just wow!

Today’s recipe is a really good one and it says that it tastes like pecan pie but I don’t think so. It tastes more like a cross between the Pecan Sandies and Pecan Caramel Rolls. Either way the are still so good. Hope you enjoy them!!

 

Pecan Pie Muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners.
  2. In a medium bowl, stir together brown sugar, flour and pecans.
  3. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined.
  4. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full.
  5. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.

Recipe Friday: Pecan Sandies

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Hi all!! Here is a good recipe to fix with tea or coffee. It’s sweet but not too sweet and is really easy to fix. I love cookies but sometimes they can be a little boring. These are anything but. Enjoy!!

 

Pecan Sandies

Ingredients

Direction

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture.
  4. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
  5. Place the cookies 2 inches apart onto ungreased cookie sheets.
  6. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.
  7. Remove from cookie sheets to cool on wire racks.

Recipe Friday – Pomegranates!!!

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With it being fall I am looking forward to all the feast days coming up. I love food…lol!! This time of year really is my favorite time just because so many things come from the harvest. Depending where you are located determines what is best for the area you are in. Nowadays, unlike when I was growing up, you can get whatever is being harvested where ever. I sort of miss the days when you had to wait for certain things for the seasons to change so they were available. There was the anticipation of the new harvest. Now everything is there anytime of the year. It’s not as exciting. But there is one fruit that I still have to wait for, for this time of the year: Pomegranates!! It might be because they are too expensive to import or they just grow in certain areas but I am so excited when fall comes around just for those 🙂 You can use them in salads, sweets, main courses, drinks, or just by themselves. For this Friday I am going to post a couple of recipes for Pomegranates…something sweet and something for dinner. Enjoy…I know I will!!

Pomegranate Roasted Chicken

Ingredients

  • 1 cup pomegranate juice
  • 3-pound whole chicken
  • Extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup low-sodium chicken stock
  • 1 tablespoon fresh thyme
  • 1 cup pomegranate seeds

Directions

  1. Heat pomegranate juice in a small saucepan over medium heat until reduced to 1/4 cup. Set aside.
  2. Meanwhile, let the chicken come to room temperature for about 30 minutes. Heat oven to 450 degrees.
  3. Brush chicken with oil and season with salt and pepper. Tie legs and transfer to a large ovenproof skillet.
  4. Roast chicken, turning once, until golden and cooked through, about 50 minutes. Transfer to a serving dish and brush with reduced pomegranate juice; let stand 10 minutes.
  5. Deglaze skillet over medium heat with stock, scraping up brown bits with a wooden spoon. Cook until reduced by half. Strain fat. Add thyme and pomegranate seeds. Serve with chicken.

Pomegranate Scones

Ingredients

  • 2 cups flour
  • 1/3 cup sugar + and extra T for sprinkling
  • 1 t baking powder
  • 1/4 t baking soda
  • 1/2 t salt
  • 8 Tbls butter, 1 stick or 113gm (cold or frozen)
  • 3/4 cup pomegranate seeds
  • 1/2 cup evaporated milk or half & half or cream (I guess full cream milk would work too, I used avapourated milk)
  • 1 large free-range egg

Directions

  1. Preheat your oven to 400F / 200C.Mix the flour, 1/3 cup sugar, baking powder, baking soda and salt.
  2. Grate the butter into the flour mixture on the large holes of a grater. Using your fingers work the butter into the flour until the mixture resembles a coarse crumb.
  3. Stir in pomegranate seeds.In another bowl, whisk the cream / milk and egg until smooth.Using a fork, stir cream/ egg mixture into flour mixture until a dough forms.
  4. Empty the dough onto a well floured surface and need briefly so that it comes together.
  5. Pat down to form a large flattened disk. Using a sharp floured knife or pastry cutter cut the dough into 8 triangles.
  6. Place these on a lined baking tray allowing space in between  each. Sprinkle the 1 tablespoon of sugar over the top surface of the scones.
  7. Bake for about 15 minutes until golden brown.

Recipe Friday – Pecan Sandies

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Hi all!! Hope your week has been amazing!! Here is a good sweet recipe that I tried and everyone enjoyed it. It’s good with coffee, tea or just by themselves. Hope you enjoy it as much as we did.

 

 

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture.
  5. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar.
  6. Place the cookies 2 inches apart onto ungreased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Recipe Friday: Beef, Green Chili and Tomato Stew

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Ok I know it is not fall yet but maybe if I start posting cold weather recipes the temperatures might start cooling down…maybe? Well, we all know that won’t actually happen even though Fall technically starts tomorrow. This is  a great recipe for when it actually does start to cool off and want something to warm you from the inside out. Enjoy!

 

 

Beef, Green Chili and Tomato Stew

Ingredients

Directions

  1. In a Dutch oven, heat oil over medium heat until hot, but not smoking.
  2. Pat the meat dry with paper towels and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.
  3. In the fat remaining in the pot, cook the onions until softened, about 5 minutes.
  4. Stir in the garlic and cook for 1 more minute.
  5. Return meat to the pot with any juices in the bowl and add the tomatoes with juice, chilies, beer, beef broth, oregano, cumin, and Worcestershire sauce.
  6. Season with salt and pepper to taste.
  7. Bring to a boil and reduce heat. Simmer, partially covered, for 2 1/2 hours or until meat is tender.

Recipe Friday – Avocado Fries

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Good Morning All!! If you like avocados here is a great recipe for them. I usually fry mine but then I found this recipe to bake them. It is a healthier version of an amazing treat. Enjoy!!

 

 

Baked Avocado Fries

Makes 2 to 4 servings

What You Need

Ingredients

  • 2 firm avocados
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 1/2 cups panko or regular breadcrumbs
  • Cooking spray

Instructions

  1. Arrange a rack in the middle of the oven and heat to 350°F.
  2. Prepare the ingredients for the breaded coating in 3 separate wide, shallow bowls.
  3. Whisk the flour, salt, and pepper in the first bowl, beat the eggs or place the aquafaba in the second bowl, and place the breadcrumbs in the third bowl.
  4. Arrange the bowls in an assembly line: flour mixture, eggs or aquafaba, then breadcrumbs.
  5. Place a baking sheet next to the bowl of breadcrumbs.
  6. Use a chef’s knife to halve the avocados, cutting from the stem end to the base.
  7. Remove and discard the pits. Cut each half into 6 (1/2-inch-wide) slices, and remove and discard the skin.
  8.  Working with 1 avocado slice at a time, coat in flour, then egg, and finally breadcrumbs.
  9. Start with coating it in the flour mixture, shaking off any excess.
  10. Dip the flour-coated avocado slice in egg, making sure the egg completely coats the slice.
  11.  Roll the avocado slice in the breadcrumbs. Make sure it is fully covered and well-coated.
  12.  Place the breaded avocado slice on the baking sheet.
  13. Repeat the process with all the slices, spacing them about 1-inch apart on the baking sheet.
  14. Spray the avocado fries with cooking spray.
  15. Transfer the baking sheet to the oven and bake until the fries are golden-brown, 20 to 25 minutes.
  16. Remove the baking sheet from the oven halfway through cooking and flip each avocado fry over with a flat spatula or tongs to ensure it cooks and browns evenly.
  17. Remove the baking sheet from the oven and let cool 2 to 3 minutes before serving.

Recipe Friday – Spicy Grilled Shrimp

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Hi everyone!! Hope your week has been great!! Here is a good weekend recipe to get out and fix on your grill. I love shrimp as I have said before in other recipes I have posted. So I though why not bring you another great shrimp recipes. It has a little kick but not enough to make it burn. Hope you enjoy it as much as we did 🙂

 

 

Spicy Grilled Shrimp

Ingredients

Directions

  1. Preheat grill for medium heat.
  2. In a small bowl, crush the garlic with the salt.
  3. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste.
  4. In a large bowl, toss shrimp with garlic paste until evenly coated.
  5. Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.
  6. Transfer to a serving dish, garnish with lemon wedges, and serve.

Recipe Friday – Cranberry Date Bars

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Thought I would share another sweet recipe with you. I know too many sweets are not good for you but this recipe is actually a pretty good from a nutritional stand point. It is a wholesome energy packed bar that really does taste good. Enjoy!!

 

CRANBERRY DATE BARS

INGREDIENTS:

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 1 package (8 ounces) chopped dates
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups old-fashioned oats
  • 1-1/2 cups packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, melted

OPTIONAL GLAZE:

  • 1-1/3 cups confectioners’ sugar
  • 1 to 2 tablespoons orange juice
  • 1/4 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat oven to 350°.
  2. Place cranberries, dates and water in a saucepan; bring to a boil over medium heat. Reduce heat; simmer, covered, until berries pop, about 15 minutes, stirring occasionally.
  3. Remove from heat; stir in vanilla.
  4. Mix flour, oats, brown sugar, baking soda and salt; stir in melted butter.
  5. Press half of the mixture into an ungreased 13×9-in. pan. Bake 8 minutes.
  6. Spoon cranberry mixture over crust.
  7. Sprinkle with remaining oat mixture; pat down gently. Bake until golden brown, 25-30 minutes.
  8. Cool completely on a wire rack.
  9. Mix glaze ingredients.
  10. Drizzle over top.

Recipe Friday – Chicken Enchiladas

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Hi all!! Here’s another great recipe for Recipe Friday!!

There are a few dishes that can be fixed a few different ways. This one is no exception. I have fixed chicken enchiladas several different ways but seems like I keep coming back to this one. It is a really simple quick version and is an all around favorite. Enjoy!!

 

 

 

Chicken Enchiladas

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
  2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes).
  3. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well.
  4. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
  5. Fill each flour tortilla with the chicken mixture and roll up.
  6. Place seam side down in the prepared baking dish.
  7. In a small bowl combine the reserved 3/4 of the sauce with the milk.
  8. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese.
  9. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

 

 

Recipe Friday – Soft Oatmeal Cookies

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Hi everyone!! Hope your week has been going great!! I thought I would dig up another cookie recipe for this week because who doesn’t love cookies? I know I do 🙂

This is great oatmeal cookie recipe that I have use a few times and always get good results with it. The best thing about this recipe is you can add nuts, raisins, or even chocolate chips to it. It’s really good base recipe to get creative with. Enjoy 🙂

 

 

 

Soft Oatmeal Cookies

Ingredients

Directions

  1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla.
  2. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
  3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  4. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets.
  5. Flatten each cookie with a large fork dipped in sugar.
  6. Bake for 8 to 10 minutes in preheated oven.
  7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.