Wednesday, July 29, 2009
Tuesday, July 28, 2009
Grilled Chicken Quesadillas
8 Flour Tortillas
Grilled chicken sliced into chunks
Shredded Cheddar Cheese
Sour Cream and Salsa
Heat up your outdoor grill on high and then turn it down to medium. Place the plain tortillas on the grill and lightly grill each side, they will puff up a little. Once the tortillas are grilled on each side one by one place some chicken and cheese on half the tortilla and then fold it in half, pressing down to get it to stick together. Grill on each side for a few minutes but keep an eye on them so they do not burn. Enjoy with a little Organic Sour Cream and Salsa!
Monday, July 27, 2009
Today I made a batch of fruit filled delicious muffins for breakfast; I used a recipe from the Cooking for Real show on the Food Network!! After breakfast Little Foodie went on her first bike ride on the trail without her training wheels, she did an AMAZING job she road for 7 miles and asked when we were going to do it again! A good/healthy breakfast goes a long way when you are 6 years old!!
Sunny Morning Muffins
- 1 cup strawberries, chopped
- 1 cup sugar, plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- Pinch ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ripe banana, mashed
- 2 large eggs
- 1/4 cup canola oil
- 1 lemon, zested
- 1/2 pint blueberries
- 1 cup chopped walnuts
Special equipment: muffin tin and muffin liners
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.
Sunday, July 26, 2009
4 C of Oats (not the quick cooking kind)
1 C of Olive Oil
1/2 C of Honey
1/2 C of Brown Sugar
Your Choice of Raw Nuts and Dried Fruit
Preheat the oven to 300 degrees. Mix the Oats, oil, honey, brown sugar and nuts (you will add the fruit once it is finished baking) in a large bowl; stir till everything is coated. You will need a baking sheet that has sides and grease it with a little olive oil. Dump the mixture onto the baking sheet and spread it out. Place it in the oven, it will bake for about 20-30 minutes but you will need to open the oven and check on it and re-spread it around about every 6-7 minutes so it gets evenly brown and toasty. Once it is finished mix in your choice of dried fruit and let cool before placing in an airtight container. Enjoy and make often!!
Thursday, July 23, 2009
Last night for dinner I thought I was being clever creating a new version of french fries, Eggplant Fries which Little Foodie did like a lot but she was not impressed with the Pesto Chicken Salad because the garlic made it "too spicy". You can't please everyone all of the time!
1 Med. Size Eggplant
Peel Eggplant and cut into thick slices, the size of steak cut french fries; place the fries in a strainer and rinse and sprinkle on a good amount of salt, this is suppose to take the bitterness out of the eggplant, let the eggplant sit for an hour.
Preheat the oven to 350 degrees, Create a coating station, place the cracked/beaten egg in a dish in another dish mix together some bread crumbs, garlic powder, salt, paprika and shredded parmesan cheese. Dip the egg plant first in the egg then in the bread crumb mixture then place on an oiled baking sheet. Once all eggplant is coated place in the oven and bake for 30 minutes, flipping the fries over after 15 minutes to crisp up each side. Enjoy dipped in a little marinara sauce!!
Pesto Chicken Salad
2 Grilled Boneless Skinless Chicken Breasts
2 T. of Mayo
2 Cloves of Garlic
Pesto (I made homemade Lemon Basil Pesto)
Cut the chicken breast into bits size chunks. Mix the chicken with the mayo, salt and pepper to taste, minced garlic and about 2 T of pesto. Enjoy on some homemade bread!!
Saturday, July 18, 2009
Stuffed Green Peppers
4 Green Peppers (cut off the tops and clean out the inside)
1/2 pound of Ground Turkey
1 C of Instant Rice or precooked Jasmine Rice
1/2 of a Yellow Onion (diced)
2 Cloves of Garlic (sliced or minced)
Jar of any type of Tomato Sauce
Cheese ( we used fresh mozzarella)
Preheat your oven to 350 degrees. Place a little olive oil in a skillet and cook the onions and garlic for a few minutes then add the ground turkey. Once the turkey is cooked completely add the rice and about a cup of tomato sauce. Place a little olive oil in the bottom of a baking dish and place the Green Peppers in the dish. Fill each Pepper with the Turkey/Rice mixture and top each with a little Tomato Sauce. Cover the dish with a lid or tinfoil and bake for 35 minutes. Remove lid/foil and top each Pepper with any type of cheese and bake for another 3-5minutes until cheese is melted. Enjoy!
Thursday, July 16, 2009
No Bake Cookies
1/2 C of Organic Butter (its really important to buy organic dairy products!)
1 1/2 C of Sugar
1 tsp of Vanilla ( real kind not the imitation)
3-4 T. of Natural Peanut Butter
1/3 C of Cocoa Powder
1/2 C of Organic Milk
3 C of Quick Cooking Oats
In a large sauce pan melt the Butter. When the Butter is melted add the Milk,Sugar and Cocoa Powder and bring to a boil. Remove the pan from the heat and add the Peanut Butter and stir till it is melted. Next stir in the Vanilla and the the Oats. Place a large piece of wax paper on a counter top and use a tablespoon to drop the mixture into mounds on the wax paper. Let cool/harden and enjoy in moderation!!
Wednesday, July 15, 2009
Roasted Beets with Goat Cheese
5-10 Beets (peeled and cut into bite size chunks)
2 T. of Olive Oil
Salt and Pepper to Taste
1 T of Red Wine Vinegar
Goat Cheese as much or a little as you like
Today I peeled the beets and then cut them into bite size chunks, then I put about 2 tablespoons of olive oil on a baking sheets and tossed those beautiful ruby colored chunks and gave them a good shake of salt and a little pepper. I roasted the beets in a 400 degree oven for about 25 minutes. When they were finished I let them cool, poured the beets along with the oil into a bowl and added a few splashes of red wine vinegar and some goat cheese, mixed it all up. Little Foodie LOVED the beets and can't wait to pick more!!
Tuesday, July 14, 2009
Monday, July 13, 2009
Sunday, July 12, 2009
It' amazing what $12 will buy you at the your local Farmer's Market. My garden is producing very slowly so I stop by my local Farmer's Market to pick up fresh, yummy produce. You can check with your local county/state website to find a Farmer's Market in your area.
Saturday, July 11, 2009
Friday, July 10, 2009
Last night I made a Baltimore Peach Cake to take to a friends house for dinner, there is nothing better than the smell of peaches and cinnamon. The cake was a big hit and I think I am going to have a piece for breakfast this morning. I adapted the recipe for Baltimore Peach Cake from the recipe found at grouprecipes.com.
- 2 1/2 c Organic White Flour
- 1 T Organic Butter, softened
- 1 1/2 c Organic 1% Milk
- 2 tsp Cinnamon
- 1 c Sugar
- 3 tsp Baking powder
- 2 T Organic Butter, melted
- 1/2 c Sugar, mixed with cinnmon
- 5 Large Organic peaches, peeled/sliced
- Preheat oven to 350. With electric mixer, blend first six ingredients. Spread in greased and floured 13x9" pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes.