Monday, December 30, 2013

Sweet Potato Cinnamon Rolls



Ingredients:
Rolls:
1/3 cup warm almond milk (regular milk works too)
1 package or 2 1/4 teaspoon yeast
2 tablespoons sugar
3 cups whole wheat flour
1 tablespoon wheat gluten
1 1/2 teaspoons salt
1 medium sweet potato, mashed (about 2/3 cup)
1 egg
3 tablespoons applesauce

Filling:
2 tablespoons butter
2 teaspoons cinnamon
2 tablespoons brown sugar
2 tablespoons honey

Frosting:
1/2 cup light whipped cream cheese
1-2 tablespoons honey (until desired sweetness)
1 teaspoon vanilla

Instructions:
Mix warm milk, yeast and sugar together and set aside.  Chop and boil the sweet potato until fork tender. In a large bowl combine flour, wheat gluten and salt.  In a medium bowl combine mashed sweet potato, egg and applesauce.  Add yeast mixture to sweet potato mixture. Add wet ingredients to the dry ingredients.  

First mix with a wooden spoon, then transfer to a flat, floured surface and knead with hands for about 10 minutes.  Transfer dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm area and rise for an hour, or until dough has doubled in size.  

Transfer dough to a flat, floured surface and punch down. Roll out to a rectangle. Spread butter over entire surface. Sprinkle cinnamon over the butter. Sprinkle brown sugar. Lightly drizzle with honey. Roll the dough up and pinch both ends. Slice to desired thickness. The easiest way to slice dough is with string (or dental floss).

Transfer each roll to a lightly greased pan. A 9"x13" works great or 2 pie dishes. Cover with plastic wrap and let the rolls rise for another 45 minutes to an hour.

Preheat the oven to 350 degrees Fahrenheit and bake for 18-22 minutes, or until golden brown. Keep in mind, smaller rolls will need less cook time and larger rolls will need a longer cook time. 

While the rolls are baking, mix together cream cheese, honey and vanilla. Add more or less honey depending on you desired sweetness. Spread frosting over cinnamon rolls, serve and enjoy!

*If you plan on freezing the cinnamon rolls, cook until almost done, but not golden. Freeze without frosting. When ready to fully cook them, remove while oven is preheating and bake until golden brown. Top with frosting at the end.

Sunday, December 29, 2013

Cinnamon Swirl French Toast



Ingredients:
Cinnamon Swirl Bread
Eggs (1 for every 3 slices of bread)
Milk (1 Tablespoon for each egg)
Toppings of choice: powdered sugar, jam, syrup, fresh fruit etc.

Instructions:
Crack open eggs and place in a small, flat dish. Add a tablespoon of milk for each egg used and whisk together. Heat a medium pan to medium-medium high heat and lightly spray with oil. Dip each piece of bread in the egg mixture, flipping over to coat both sides. Cook for a few minutes on each side, or until golden brown. Serve with toppings of choice and enjoy!

Thursday, December 26, 2013

Balsamic Glazed Asparagus


Ingredients:
Asparagus
Garlic salt 
Pepper 
Balsamic glaze
Ice
Water

Instructions:
Heat a medium pan over medium-high heat. Add enough water to cover the bottom of the pan and bring to a boil. Add asparagus and cook for a few minutes or until desired texture. Directly place in an ice bath of water and ice. Let chill a few minutes. Remove from the water and toss in garlic salt and pepper. Drizzle balsamic glaze on top.

Works perfectly with refrigerated, leftover asparagus as well. 




Roasted Chicken Drumsticks & Thighs



Ingredients:
3 chicken drumsticks
3 chicken thighs
2-3 sprigs of fresh rosemary
2-3 sprigs of fresh thyme
3 cloves of garlic, chopped
2 cups chicken broth
salt & pepper

Instructions:
Preheat oven to 375 degrees Fahrenheit. Heat a dutch oven to medium-medium high heat. Lightly coat the chicken in salt & pepper. Add a few tablespoons of oil to the dutch oven and add the chicken, skin side down first. Cook for 2-3 minutes then flip. Add the garlic and continue to cook for an additional 2-3 minutes. Add the chicken broth and deglaze the bottom of the pan with a flat, wooden spoon. Bring the broth to a boil then add the rosemary & thyme. Cover and bake in the oven for 30-45 minutes, or until chicken is fully cooked.

To use the remaining broth for a gravy start by removing all the broth from the pot. Bring the pot to a medium-medium high heat. Add 2 tablespoons of broth and 2 tablespoons of flour and whisk. Slowly add more and more broth and continue to whisk. Only add more broth when there are no chunks of flour left. Once all the broth is added, continue to simmer and whisk until thick.

Friday, December 20, 2013

Chocolate Mint Cookies



Ingredients:
1 box of devil's food cake
1 10 oz package of mint chips
2 eggs
2/3 cup plain greek yogurt

Instructions:
Preheat oven to 350 degrees Fahrenheit. Mix cake mix, yogurt and eggs until fully combined. Add chips. Drop tablespoon full amount of dough onto a cookie sheet. Cookies will spread when baking, place 2 inches apart. Bake for 12 minutes. Enjoy!

Rum Balls


I got this recipe from The Joy of Baking.

Ingredients:
1 1/4 cup crushed vanilla wafers
1/2 cup chopped nuts
1/2 cup powdered sugar
2 Tablespoons cocoa powder
2 Tablespoons honey
1/4 rum

Instructions:
Finely crush vanilla wafers in a food processor or blender. Chop nuts. Combine vanilla wafers, nuts, powdered sugar and cocoa powder. Add honey and rum and mix until fully combined. Chill in the fridge for at least 15 minutes. Roll the dough into balls and roll in topping of your choice (powdered sugar, cocoa powder, chopped nuts, sprinkles, etc). Place each ball in a mini muffin liner or a cookie sheet. Place the rum balls back into the fridge until serving.

Ginger Molasses Cookies


I got this recipe from a vegan blog called Lunch Box Bunch.

Ingredients:
2 cups flour
1/2 cup sugar
1 Tablespoon ginger powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chopped candied ginger
1/3 cup softened butter
1/3 cup molasses
1 teaspoon vanilla
1/4 cup water

Instructions:
Preheat oven to 375 degrees Fahrenheit. Mix all dry ingredients together (flour, sugar, ginger powder, cinnamon, baking soda, baking powder and salt). In a separate bowl mix candied ginger, butter, molasses, vanilla and water together. Add wet ingredients to dry ingredients and mix until combined. You may need to add a Tablespoon or 2 more of water. Dough will be difficult to mix, may be easier to use hands.

Shape into 1 inch balls and roll in a cinnamon and sugar mixture. Bake for 8-10 minutes. Gently press down with a spatula after done baking to get a flatter cookie.

Turtle Pretzels



Ingredients:
1 12 oz bag rolos
About 40 pretzels (they need to be either the circle or square ones)
About 40 pecan halves

Instructions:
Preheat the oven to 300 degrees Fahrenheit. Unwrap the entire bag of rolos and set aside. Place about 40 pretzels onto a cookie sheet. Top each pretzel with a rolo. Place cookie sheet in the oven for 2-4 minutes, make sure to keep an eye on them so not to completely melt them. You just want the rolos to be soft. Remove the cookie sheet from the oven and gently squish a pecan half down onto each rolo. Let cool and enjoy!

Thursday, December 12, 2013

Pad Thai



Ingredients:
1/2 pound firm tofu
1 package rice noodles (serves 2)
1 egg
1/4 cup smooth peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon lime juice
Sriracha or other hot sauce to taste
pinch of salt and pepper
sesame seeds & green onions to garnish

Instructions: 
Strain and chop tofu into small cubes.  Marinate in soy sauce and sriracha (to taste) for at least 30 minutes.

Combine peanut butter, soy sauce, sesame oil, lime juice and hot sauce to taste. Set aside.

Saute tofu in a lightly greased frying pan over medium-high for 5-10 minutes, or until desired doneness.  Reduce heat to medium and add scrambled egg.

Meanwhile, bring a pot of water to a boil.  Remove from heat and add rice noodles. Cook according to package instructions. I used fresh rice noodles and only soaked them for 30 seconds to a minute. You want to undercook them by about a minute. Strain and rinse in cold water to stop the cooking.

Add the noodles and peanut sauce to tofu. Toss all ingredients together for about a minute. Top with sesame seeds & green onions.

Monday, December 9, 2013

Baked Root Vegetables






Ingredients:
5 medium potatoes
2 medium sweet potatoes
2 medium parsnips
2 medium carrots (or handful of baby carrots)
6 cloves of garlic quartered
2 shallots
1/4 cup soy sauce
3 Tablespoons honey
salt & pepper to taste

Instructions:
Preheat oven to 400 degrees Fahrenheit. Chop all vegetables into large pieces. Place all vegetable in a large bowl. Add soy sauce, honey, salt and pepper and mix until vegetables are evenly coated. Spread onto a foil lined or lightly greased baking dish. Bake for 50 minutes.

Serve with Tzatziki Sauce. You can buy this or make it by mixing together plain Greek yogurt, grated cucumber, lemon juice, grated garlic and salt.

You can also add chicken to this dish. Simply cut 2 chicken breasts into large chunks and coat in soy sauce and honey mixture. Add to the baking dish during the last 20-30 minutes. If you cook them the entire 50 minutes, they'll come out dry.

You can add whatever root vegetables you'd like...
-Onions
-Turnips
-Radish
-Beets
-Garlic
-Shallots
-Carrots
-Potatoes
-Sweet potatoes
-Parsnips

Thursday, December 5, 2013

Cranberry Muffins







Ingredients:
1 1/2 cups flour (wheat, oat, almond, etc)
1 cup old fashioned oats
3 Tablespoons brown sugar
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup cranberry sauce
1/2 cup milk (almond milk works great as well)
1/3 cup applesauce
1 egg

Instructions:
Preheat oven to 400 degrees Fahrenheit.  In a large bowl whisk together all dry ingredients: flour, oats, brown sugar, baking powder, baking soda, salt and cinnamon.  In a separate bowl mix together all wet ingredients: cranberry sauce, milk, applesauce and egg.  Mix wet ingredients into the dry ingredients.  Spray or line a muffin pan and fill 3/4 of the way full.  Bake for 15 minutes or until golden brown.  Let cool for a few minutes, the cranberries will be very hot.

Saturday, November 30, 2013

Turkey & Butternut Squash Stew


Feel free to use chicken which is how the recipe originally was on Cookin Canuck.

Ingredients:
1 butternut squash
1 can diced tomatoes with juice
1 quart turkey broth (or chicken broth)
1 cup quinoa
Cooked turkey (or chicken) 
1 medium onion, chopped
3 cloves of garlic, chopped
1 teaspoon oregano
Salt and pepper to taste

Instructions:
Shred cooked turkey. Peel and cube butternut squash. Cook half for 8-10 minutes or until almost soft. Cook other half of squash for 15 minutes and mash. Sauté chopped onion until translucent. Add garlic, salt, pepper and oregano. Add tomatoes, all of squash and turkey broth. Bring to a boil. Add quinoa and reduce heat to simmer and cover for 15 minutes. Add shredded turkey and simmer for 5 more minutes. Enjoy!

Bruschetta



Ingredients:
Baguette or ciabatta loaf
Pesto
Fig spread
Balsamic glaze
Brie
Prosciutto
Smoked salmon
Pear
Cheddar

Instructions:
Lightly toast bread for 10 minutes at 400 degrees Fahrenheit or until golden brown.  Cut all toppings. Stack desired toppings on each slice of toast. Here are a few combinations...

Fig spread, brie, pear, prosciutto.

Pesto, smoked salmon, cracked pepper.

Pear and balsamic glaze.

Cheddar, prosciutto, fig spread.

Mozerella, basil, tomato, balsamic glaze.

Salami and pesto.

Anything you prefer! Don't forget to enjoy with your favorite wine!

Macaroni and Cheese


This recipe is from my best friend Whitney's grandmother Pauline. It's simple, but delicious. It only calls for cheese, milk, pasta and butter  I've even left out the butter a few times and it's still delicious. 




Ingredients:
Elbow macaroni (1/2 cup dry per person)
Sharp cheddar cheese
Milk
Butter

Instructions:
Boil pasta until almost done.  Strain water and return pasta to pot. Turn burner to low.  Add milk to pasta, just until you can see the milk, but without covering the pasta. Add 1-2 tablespoons of butter. DO NOT BOIL MILK. Keep heat on low for the rest of the time. Once milk starts to simmer, slowly stir in a handful at a time of shredded cheese. Wait until cheese melts before adding more.  Taste sauce and add more cheese as desired. Simmer until sauce thickens.  Add salt and pepper to taste.



Breakfast Burritos








Ingredients:
Package of fresh tortillas (10-12)
10 eggs
1 cup shredded cheese
3 slices turkey bacon
3 slices bacon
1 cup turkey sausage
2 cups frozen sliced potatoes

Instructions:
Prepare your fillings.  Cook bacon to desired crispness. Scramble eggs. Fry potatoes.  Shred cheese.  Cook sausage. Place each ingredient in a plate or bowl.  Heat up tortillas in the microwave for a few seconds. Fill with desired fillings and roll burrito.

If freezing, wrap each burrito in Saran Wrap or aluminum foil.  Label and place in a freezer zip-lock bag. When ready to eat, microwave for a minute and a half to two minutes. 













Cranberry and Brie Puff Pastries



Ingredients:
1 sheet of puff pastry dough
1 small wedge of brie
1 small container of cranberry sauce

Instructions:
Take puff pastry dough out of freezer and into the fridge overnight to thaw. Preheat oven to 400 degrees Fahrenheit. Roll pastry dough out. Use pizza cutter to cut 12 squares in the dough. Place each square of dough into a greased muffin pan. Fill each piece of dough with a bite size slice of brie and a small scoop of cranberry sauce, careful not to overfill. Bake for 12-15 minutes or until golden brown. Let cool in the pan for a few minutes.  Enjoy!

Sunday, November 17, 2013

Parmesan Crusted Pork



Ingredients:
2 pork loin chops, 1/2 inch thick
1 egg
1 Tablespoon milk
1/4 cup flour
2 Tablespoons bread crumbs or panko
2 Tablespoons grated parmesan cheese
pinch of salt
pinch of pepper
1/4 cup vegetable oil

Instructions:
Prepare 3 bowls. One with the flour. One with the egg and milk whisked together. One with the parmesan, bread crumbs, salt and pepper mixed together. Coat the pork evenly through each bowl starting with the flour, then egg/milk mixture and lastly the parmesan/bread crumb mixture.

Heat a pan over medium-medium high heat with vegetable oil. Cook the pork about 4 minutes each side. Remove from heat and let rest 3-5 minutes.

Smashed Baked Potatoes



Ingredients:
5 baby dutch yellow potatoes per person (or one handful other small potatoes per person)
salt
pepper
rosemary
sage
chopped bacon
parmesan cheese
plain greek yogurt (or sour cream)

Instructions:
Boil potatoes for 10-15 minutes or until fork tender. You want the fork to easily poke the potato. Preheat oven to 400 degrees Fahrenheit. Place potatoes on a foil lined or lightly greased baking sheet. Gently smash each potato with a fork. Sprinkle a pinch each of salt, pepper, rosemary and sage over each potato. Top with a pinch of chopped bacon.

Bake potatoes for 10 minutes. Top with a pinch of parmesan cheese and bake for an additional 5 minutes. Remove from oven and top with plain greek yogurt (or sour cream). You may also top with fresh chopped chives.

Saturday, November 16, 2013

Pannkakor (Swedish Pancakes)


This recipe is from one of my best friends who lives in Sweden. She sent me her great grandmother's recipe for pannkakor (Swedish pancakes).

Ingredients:
2 eggs
1 1/2 cups flour
2 cups milk
1 teaspoon sugar
pinch of salt

Instructions:
Whisk all ingredients together, adding only 1 cup of milk. After all combined, add the remaining cup of milk. Let batter sit in refrigerator for 20-30 minutes to thicken. Heat a non-stick pan over medium heat. Melt a little bit of butter or spray the pan with cooking oil. Pour 1/4 cup of batter into the pan and quickly turn the pan all around with your hand, coating the pan evenly. Let cook for about 1 minute then flip in the air. Let the other side cook for another minute.

Spread desired topping on inside of pancake then fold in half twice or fold then put toppings on top. You can use lingonberries, applesauce, Nutella, jam, whipped cream, ice cream, or whatever else you prefer.

Recipe makes about 20 pancakes. You can refrigerate batter for a few days.

Sunday, November 10, 2013

Lemon Cookies



I originally found this recipe on Pinterest back when I very first started pinning. The only thing I changed in the recipe today was I used whole wheat flour instead of white flour. It tastes exactly the same, but it makes the cookies look a little brown. I like the look of them better using white flour.


Ingredients:
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla
1 egg
1 teaspoon lemon zest (or zest from one lemon)
1 Tablespoon lemon juice (or juice from one lemon)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups flour
1/2 cup powdered sugar

Instructions:
Preheat oven to 350 degrees Fahrenheit. Beat butter and sugar until fully mixed. Add vanilla, egg, lemon zest and lemon juice and mix until fully combined. In separate bowl whisk together salt, baking powder, baking soda and flour. Add dry ingredients to wet ingredients and mix together.

Take teaspoon size balls of dough and roll into powdered sugar. Place 2 inches apart on baking sheet. Bake for 9-11 minutes. Makes 2 dozen cookies.

Yeast Rolls





I found this recipe from Tasty Kitchen. I did end up adding some wheat gluten and used my dutch oven to bake these.

Ingredients:
1 Tablespoon yeast
1 1/2 cups warm water
3 Tablespoons sugar
2 teaspoons salt
4 Tablespoons butter
3 cups bread flour
1 Tablespoon wheat gluten

Instructions:
Preheat oven to 375 degrees Fahrenheit. Mix yeast, warm water and sugar together in large bowl. Let stand for 5-10 minutes. The mixture should foam and bubble. Mix in butter, salt, bread flour and wheat gluten. Transfer dough to a flat surface lightly covered in flour. Knead dough for 10 minutes or until dough is shiny and smooth.

Place dough in a greased bowl and cover with saran wrap. Place bowl in a warm area for 2 hours for dough to rise. Dough should double in size. Gently knead dough down then tear apart into 12 balls that fit into your palm. Place in a greased dutch oven. Cover in saran wrap and let sit for an additional 30 minutes. Balls of dough should rise slightly. Put lid on dutch oven and bake for 20 minutes. Remove lid and bake for an additional 10 minutes or until golden brown.

*If using a 9"x13" pan bake for 20-25 minutes or until golden brown.


Tuesday, November 5, 2013

Broccoli "Pasta"



Ingredients:
(Recipe for single serving size, add more water to adjust for more broccoli)
1 cup broccoli slaw (or shredded broccoli)
1/3 cup water, more as needed
1/4 teaspoon sesame seeds
1 Tablespoon slivered almonds
1/2 Tablespoon Buffalo Wild Wings Asian Zing (chili pepper, soy and ginger sauce)
1 teaspoon sweet chili sauce (for added heat)

Instructions:
Bring 1/3 cup water to a boil in a saute pan. Add broccoli slaw to pan. Cook for 5 minutes. Add more water as needed. You want to end with very little to no water in the pan. Add sauces, sesame seeds and almonds. Toss and enjoy.

If you want to add meat to this dish cook the meat first, set aside and add back to pan with all other toppings and sauce. Toss broccoli "pasta" with any sauce and meat of choice.

Monday, November 4, 2013

Taco Soup






Ingredients: 
1 pound ground turkey
1 medium onion
2 cans diced tomatoes with green chiles (or 2 cans diced tomatoes and 1 can diced green chiles)
1 can corn
1 can pinto beans
1 can kidney beans
2 Tablespoons taco seasoning (store bought or see below)

Instructions:
Dice onion. Saute on medium high heat with vegetable oil until slightly translucent. Add a few more tablespoons of oil and add turkey. Cook turkey until fully brown, add taco seasoning and simmer for a few minutes. Add cans of tomatoes, corn, pinto and kidney beans with all their juices. Bring to a boil. Reduce to simmer and cover for 10 minutes. Top with plain greek yogurt (or sour cream), shredded cheese, avocado, cilantro, tortilla chips, diced jalapenos etc.

Taco Seasoning from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

Tiramisu Cookies



Ingredients:
60 2-inch cookies (biscotti cookies or vanilla wafers)
1/2 cup mascarpone
1/2 cup Nutella (or other nut/chocolate butter)
1/2 cup chopped nuts (I did 1/4 cup shredded coconut & 1/4 cup chopped pistachios)
1 cup coffee liqueur

Instructions:
Mix mascarpone and Nutella together in small bowl. Chop nuts and set aside in small bowl. Dip each cookie in coffee liqueur, don't soak. Immediately spread with mascarpone/Nutella mixture and top with another cookie dipped in liqueur. Roll each sandwich in the chopped nuts, careful not to press too firmly. Place all sandwiches on a cookie sheet lined with wax paper and refrigerate for at least 3 hours, best overnight.

Sunday, October 20, 2013

Beef Stew



Ingredients:
1 1/2 pounds chopped beef chuck
2 thick slices of bacon, chopped
3 cloves garlic, chopped
3 carrots, chopped
2 cups beef broth
2 cups red wine
1 Tablespoon flour
1/2 teaspoon sage
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon worcestershire sauce
salt and pepper to taste
1-2 Tablespoon vegetable oil
3 Yukon gold potatoes
Bread of choice


Instructions:
Preheat oven to 325 degrees Fahrenheit.

Cook chopped bacon until slightly crispy, remove from dutch oven.  Toss beef in flour, salt and pepper until evenly coated.  Add 1-2 Tablespoons vegetable oil to heated dutch oven.  Add beef and cook until most sides are browned.  Add chopped garlic and bacon.  Cook for 2-3 minutes, careful not to burn the garlic.
Add beef broth and red wine.  Add rosemary, thyme, sage and worcestershire sauce.  While waiting to bring broth to a boil, deglaze the pan (scrape flat spatula on bottom of pan).

Once broth comes to a boil cover and place in preheated oven.  Bake for 3 hours.  During the last hour add carrots (and any other vegetables of choice).

Peel and chop potatoes and add to pot of water.  Boil for 15-20 minutes or until fork tender.

Serve stew over potatoes and with a slice of bread or roll.  Enjoy!


*Crock pot recipe*
Follow all directions in a large pot on the stove top.  Instead of bringing to the oven, pour contents into crock pot and cook on low for 6-8 hours.

Tex-Mex Quinoa Bowl



Ingredients:
1 cup dry quinoa
2 cups water
1-2 Tablespoons taco seasoning (store bought or see recipe below)
1 medium sweet potato
1 can black beans
salt and pepper to taste
toppings of choice (salsa, sour cream (or plain Greek yogurt), shredded cheese guacamole, diced tomatoes, cilantro, etc)


Instructions:
Preheat oven to 400 degrees Fahrenheit.  Peel and chop sweet potato. Microwave for 4-6 minutes or until soft.  Toss in olive oil, salt and pepper. Bake on foil lined baking sheet for 15-20 minutes. Heat black beans in microwave for 1-2 minutes.

Rinse quinoa then add to sauce pan with water and taco seasoning.  Bring to boil.  Reduce heat to a simmer and cover for 10-15 minutes or until water is absorbed.

Mix quinoa, black beans and sweet potatoes together. Add desired toppings and enjoy.


Taco Seasoning from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

Tuesday, October 15, 2013

Baked Taquitos




Ingredients:
24 fresh flour tortillas
1 medium sweet potato
1 can of black beans
8 chicken breast tenderloins or 2-3 chicken breasts
1 cup shredded sharp cheddar cheese
2 tablespoons taco seasoning (store bought or see recipe below)
salt and pepper to taste
1/2 cup water

Instructions:
Place chicken breasts, water and taco seasoning in crock pot for 4-6 hours on low (4 hours if fresh or 6 hours if frozen). During the last hour of cooking shred the chicken and place back in crock pot.

Peel and cut sweet potato into small pieces and microwave for 4-6 minutes or until soft. Spread sweet potatoes onto a foil lined baking sheet and toss with salt, pepper and cooking spray. Bake for 15-20 minutes at 400 degrees Fahrenheit.

Mix sweet potatoes and black beans together in a small bowl. Warm a few tortillas at a time in the microwave for 15-20 seconds. Put a small amount of chicken, sweet potatoes, black beans and cheese on the bottom 1/3 of the tortilla and roll tightly. Place all taquitos in a foil lined baking dish and spray with cooking spray. Bake for 15 minutes at 400 degrees Fahrenheit.

Serve with salsa, guacamole or plain Greek yogurt (or sour cream). Makes 24 taquitos.

Taco Seasoning from allrecipes.com
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper

Pumpkin Muffin Tops with Cream Cheese Frosting






I found this recipe from Chocolate-Covered Katie. The original recipe used a lot more sugar and oil. I also omit nutmeg or pumpkin pie spice from all of my recipes only because I am allergic to it. I also used a completely different cream cheese frosting using no butter or sugar (it still tastes like the real deal).

Pumpkin Muffin Tops:
1 cup flour (white, wheat, oat, etc)
2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice (or a 1/4 teaspoon each of ginger and cloves)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup brown sugar
2 eggs
1 cup canned pumpkin puree
1/4 cup milk of choice
1/4 cup applesauce
1 teaspoon vanilla extract

Preheat oven to 350 degrees Fahrenheit. Whisk all dry ingredients together, then add all wet ingredients. Mix until fully combined. Spray muffin pan with oil and fill 1/3 of the way up with mixture (if you want bars, pour mixture into greased 9" x 14" baking dish). Bake for 13-15 minutes. Let cool before frosting them. This recipe makes 18 muffin tops.

Cream Cheese Frosting:
1/2 cup whipped cream cheese
1-2 tablespoons honey (until desired sweetness achieved)
1 teaspoon vanilla extract

Combine ingredients. Add honey until desired sweetness is achieved.


Wednesday, October 9, 2013

Balsamic Pork Tenderloin



I got my initial idea for this recipe from Let's Dish and changed just a few ingredients.


Ingredients:
1-2lb pork tenderloin (if using frozen, cook 8 hours in the crock pot)
3 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon ground pepper
1/4 teaspoon Trader Joe's South African Smoke (or 1/4 teaspoon basil and paprika)
1/2 cup water

Glaze:
1/4 cup balsamic glaze
2 tablespoons soy sauce
1 tablespoon honey

Instructions:
Place pork tenderloin in crock pot. Rub garlic, salt, cumin, pepper and Smoke seasoning onto pork. Add 1/2 cup water surrounding the pork. Cook on low for 6-8 hours. Mix balsamic glaze, soy sauce and honey together in a bowl. During the last hour of cooking baste the glaze on the pork every 10-15 minutes. Remove from crock pot and let rest a few minutes. Slice and enjoy!