WARNING: This recipe is deadly. You may eat it all yourself…that is, if you enjoy PuMpKiN.

Seriously. Halloween is in 2 weeks. I do not understand where the time is going. And oh yeah! We had a baby…almost 6 months ago! I wish time would just slow the heck down…but it’s great. Love seeing the change … Continue reading

Mozzarella Pesto Stuffed Chicken Breast (with Panko Parmesan Crust)

I’m so glad it’s warm here…I have been waiting for this weather. For me, I’ll take 70/80° weather anytime, even if it involves rain! With summer time approaching finally in our neck of the woods or even changes of seasons … Continue reading

Ultimate Nutty Granola Clusters

I love eating granola. I could seriously go through a whole bag or container of it in one day. My favorite are the cluster kinds- it’s delicious. On top of that, I am a fan of homemade food so this was my fav.

Recently we just added a sweet new baby to the mix of our family. One of my good friends probably didn’t know this ( I call her my sista from another mista) came over and brought me a delicious jar full of this mix. I needed this recipe stat. Not only did I enjoy it, but my three year old AND my husband enjoyed it. That means, that jar was gone within a day or two…I was so bummed. Thankfully, she let me have this recipe. It is gluten-free, refined sugar free, soy free and has a grain-free option. I was excited because for me, I like to watch my sugar intake and love when there are substitutes that make it just as scrumptious. You can probably add whatever the heck you want, but this is a good start. I may have to add other things into the mix possibly.

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(that picture makes me want to make another batch)

So, I wanted to share this recipe with you all too. Many people I feel are on gluten diets and sometimes it’s hard to find some real good ones. I do have a sister who does need to be on the gluten free diet for a reason and whenever there is something good, I like to share and help others out. It’s really not that difficult to make which makes it even better!!

Ultimate Nutty Granola Clusters

Makes 6 cups (eighteen 1/3 cup/75-mL servings)

Prep time: 15 minutes .   Cook Time: 38-45 minutes 

Ingredients

1 c. whole raw almonds

1/2 c. raw walnut halves or pieces

3/4 c. gluten-free rolled oats

1/2 c. raw buckwheat groats or gluten-free rolled oats

2/3 c. mixed dried fruit (such as cranberries, apricots, cherries, etc).

1/2 c. raw pepita seeds ( I used chia seeds)

1/4 c. raw sunflower seeds

1/3 c. shredded unsweetened coconut

2 tsp. ground cinnamon

1/4 tsp. fine-grain sea salt

1/4 c. + 2 TBL pure maple syrup or other liquid sweetener ( I use raw honey)

1/4 c. coconut oil, melted

2 tsp. pure vanilla extract

 

1. Preheat the oven to 275° F (140° C). Line a large rimmed baking sheet with parchment paper.

2. Place 1/2 cup of the almonds into a food processor and process for about 10 seconds, until a fine meal forms (similar to texture to sand). Transfer the almond meal to a large bowl.

3. In the food processor, combine the remaining 1/2 cup almonds and all the walnuts and process for about 5 seconds, until finely chopped. You’ll be left with some larger pieces and some powdery meal, which is what you want. Add the mixture to the bowl with the almond meal.

4. Add the oats, buckwheat groats, dried fruit, pepita seeds (or chia), sunflower seeds, coconut, cinnamon, and salt to the large mixing bowl and stir to combine.

5. Add the maple syrup, melted oil, and vanilla to the bowl with the dry ingredients and stir until throughly combined.

6. With a spatula, spread the granola into a 1/2 inch layer on the prepared baking sheet and gently press down to compact it slightly. Bake for 20 minutes, then rotate he pan and bake for 18-20 minutes more, or until the granola is lightly golden on the bottom and firm to the touch.

7. Cool the granola on the pan for at least 1 hour before breaking it apart into clusters.

8. Serve the granola in a glass jar in the fridge for 2 to 3 weeks or freeze it for 4 to 5 weeks.

Tip: If you’d like to make a completely grain-free granola, simply replace the buckwheat groats and rolled oats with an additional 1 cup finely chopped nuts. 

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Moms Homemade Mint Brownies

I was hoping to get this post up before St. Patricks Day but these days, getting certain things done on time isn’t always going to happen (I have been realizing more and more lately). So if you still want to celebrate or if you want a yummy new brownie recipe, I’ve got it.

These brownies are quite scrumptious. My beautiful mama would make these occasionally for the family and it’s one of those special desserts as a child and now, as an adult, I have never forgotten. I love peppermint/ mint desserts or anything with mint ( I should say) so I love these ones! So will you too if you enjoy a nice fresh mint flavor.

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Here is the recipe, and enjoy!!

Moms Mint Brownies

1st layer

1 c. granulated sugar

4 eggs

1/2 c. melted butter

1 can hershey’s syrup (16 oz.)

1 c. flour

1/2 tsp. baking soda

Using beaters, combine all ingredients in a large bowl. Beat until well blended. Bake 20 minutes in greased baking sheet at 350. Cool 10 minutes and then refrigerate 20 minutes.

2nd layer (Mint filling)

1/2 c. margarine

2 c. powdered sugar

2 TBL. water

1 tsp. peppermint or mint extract

4-5 drops of green food coloring…or a little dap of Wilsons

Using beaters, mix together well. Spread over 1st layer and refrigerate 20 minutes.

3rd layer (chocolate top)

1/2 c. butter

1 c. chocolate chips

Melt on stove top and cool for about 15 minutes after everything is smooth. Spread over 2nd layer and refrigerate for 5 minutes. Cut into little squares. (Should cut nicely). No need to over cool and no need to refrigerate after.

My little guy loves to help and wanted to include these gems of his in the pic. Legos and the hulk. They were also our helpers in the making.

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And nothing like some chocolate syrup involved too…I may need to change this recipe to dark chocolate though next time. That is one of our favs in this family. So for sure, you can definitely substitute milk chocolate to dark chocolate!

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1st layer…the brownies.

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2nd layer…mint filling.

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3rd layer…chocolate frosting

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…and you’re delicious finished product!

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Pumpkin Brownies {with ganache}

Oh boy. It’s that time of year already. Food, family, shopping, crazy filled grocery stores, decorating, baking, then eating a ton. Personally, I love it. I love the excitement in peoples eyes…except for those who are crazy shoppers getting the ‘deals’. They scare me. (Random note, that’s why I avoid black friday and only check things out online. )

So anyways, back to this scrumptious dessert everyone should try making. That is, if you enjoy chocolate, pumpkin, and more chocolate. Sometimes, you just have to indulge…Follow this awesome blog, My Baking Addiction. AHHHmazing recipes on here. Since it is November, I always like to bake with pumpkin somehow. I first saw the pictures, and then I read the ingredients and had to try this. Hopefully you will too!

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Pumpkin Brownies

Yield: 12 brownies          Prep Time: 20 minutes        Cook time: 30-35 minutes

Ingredients:

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup Gold Medal all-purpose flour

For the Pumpkin Swirl

4 ounces cream cheese, softened
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon pure vanilla extract

For the Ganache

4 ounces semisweet chocolate, chopped
1/2 cup heavy cream

DIRECTIONS:

1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.

2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.

3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.

4. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes – do not overbake

5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.

6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.

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Sourced from: My Baking Addiction 

BBQ Chicken Salad

Salads are one of my favorites to eat. From green salads, to fruit salads, to pastas, so good. Everyone has some favorite recipe that is a salad…how couldn’t you??
Well, with this BBQ Chicken salad, I did something that I embarrassingly have to admit I’ve never done before. I’m embarrassed…you can laugh. I’ll tell you…I’ve never started a charcoal grill in my life. Until recently. Recently, as in until now for this recipe. (I have my amazing grill master husband to thank for being my teacher). How sad is that? So enough about that, you can think that’s unacceptable….
Anywho, I love salads that involve corn, cherry tomatoes, avocados. My poor family I hope won’t get sick of these ingredients. I hope their eyes don’t roll when they see that on the dinner table…(and if they do, too bad)!

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So if you’re in the mood for a yummy summer BBQ salad, this is where it’s at! This did have a yummy corn recipe for this salad that I didn’t get to make, but next time I will make a point to do so…one more thing, don’t save any leftover dressing…I forget how avocados look like something bad happened when left out too long.

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Ingredients

2 – 4 boneless, skinless chicken breasts
BBQ sauce (homemade or your favorite store-bought variety)
Canola or vegetable oil
Kosher Salt
Freshly ground black pepper
1 large head of lettuce (any variety will do), rinsed, dried, and torn into bite-sized pieces
Spicy Southwest Corn
1 (15 ounce) can black beans, rinsed and drained
2 ripe avocados, diced
1 pint cherry or grape tomatoes, halved
For the Avocado Dressing
1 ripe avocado, mashed
1/2 cup plain greek yogurt
1 lime
1 clove garlic
1/4 cup extra virgin olive oil
Kosher salt
Freshly ground black pepper
Instructions

Preheat grill to medium. Lightly coat chicken breasts with a little drizzle of canola oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.

Layer each bowl with lettuce, a hefty spoonful or two of Spicy Southwest Corn and black beans, anywhere between a half to a whole sliced chicken breast (we normally do half), a 1/2 of avocado diced, and a handful of halved tomatoes. Drizzle generously with the Avocado Dressing.

For the Avocado Dressing
In a food processor, purée the avocado, greek yogurt, juice from 1/2 of the lime, and garlic. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other 1/2 lime if needed.

Recipe from Shared Appetite

Southwestern Salad with Cilantro Lime Dressing

Happy Summer erebody! Hope you all have been able to enjoy and relax so far!

So, I couldn’t resist making this. It sounded delish. Clearly it was so good that I have to share it with you! The salad with the light creamy cilantro dressing was absolutely perfect for a hot summer day. This is for sure a must, plus it’s super easy to make! This was adapted from HealLoveBe…wanted to make sure you all check it out!

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Here is the recipe, enjoy!

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Southwestern Salad Ingredients:

Head of romaine lettuce, chopped
2 cups cooked black beans and/or pinto beans
1 large bell pepper, chopped
1 large tomato, diced
1 cup corn
1/3 cup green onions, chopped
1/4 cup cilantro, chopped
1 avocado, sliced
Fresh salsa

Cilantro Lime Dressing Ingredients:

1 cup loosely packed cilantro, stems removed and chopped
1/2 cup plain coconut yogurt ( I used plain Greek yogurt)
2 Tbsp fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp sea salt
Directions:

Place all salad ingredients in a large bowl. Puree all dressing ingredients in a blender or food processor until smooth. Pour dressing on salad and serve!

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Fiesta Quinoa Salad

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Love this recipe. It has some of my favorite summer ingredients in here. Limes, cilantro, tomatoes- it’s so good. (And for all you gluten free, this ones for you too)! It’s real easy, which is nice, and it doesn’t take too long either. Great summer side dish, just sayin. Enjoy!

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Fiesta Quinoa Salad

1 cup white quinoa, plus 1/4 cup red quinoa, washed and drained

1 cup fresh corn, off the cob

2 cups filtered water

Pinch sea salt

1 can (15 ounces) black beans, rinsed and drained

1/2 cup finely diced yellow pepper (or another color bell pepper)

1/2 cup diced tomatoes

1/4 cup cilantro leaves

Dressing:

2 teaspoons lime zest

2 tablespoons lime juice

2 teaspoons cumin

2 teaspoons chili powder

2 tablespoons tamari

2 teaspoons apple cider vinegar

Instructions:

Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.

Simmer covered for 20 minutes over low flame.

Meanwhile, whisk the dressing ingredients in a small bowl until well combined.

Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.

Season with sea salt if needed. Serve warm or cold the next day.

 

(Adapted from Forks Over Knives)

Potato Breakfast Cup

Just wanted to start this off first stating how I hope you all had a fabulous Mother’s Day yesterday! It sure was a nice to see all of our fam and get a little bit of a relaxing myself. My husband was so exhausted at the end of the day, poor guy. But it sure was nice to kinda kick it back slightly and not chase the kid of ours every single second. I just couldn’t let my husband do it all day though! (This was the best picture we could get together, oh well, at least we got one?)

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I am fortunate enough that both our parents live close by. It was nice to be able to visit them and enjoy each others company. Eat some yummy food, play games, talk- doing family things. We had brunch yesterday which is my favorite. It was mainly breakfast foods so I made this real yummy somewhat ‘quiche’ recipe. It was quite enjoyable and not too heavy filling. Which, that I love too. Hope you all enjoy! (Original recipe was a spicy mexican frittata, which I will want to try next time).

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Ingredients for Potato Cups:
2 ten ounce Idaho Russet Potatoes

1 tbsp flour

1-2 tbsp oil

salt & pepper

Ingredients for Frittata:

6-7 eggs

1/2 c. cooked crumbled bacon

1/4 cup chopped green onion

1 10 oz. frozen spinach rinsed & drained

1/4 cup cream (half-n-half)

1/2 cup crumbled or shredded cheese

salt & pepper to taste

Directions:

1) Peel and grate two, ten ounce Idaho Russet Potatoes. Rinse shredded potato and squeeze or strain to remove excess water. TIP: A squeeze of lemon will keep your potatoes nice and white.
2) Toss shredded potato with flour, olive oil, pepper, and salt. Add other seasonings or shredded cheese to suit your taste.
3) Brush or spray a 12 cup muffin pan with oil.
4) Press the potato mixture into the bottom and up the sides to form cups. It’s OK if the potato pieces stick up, because the cups will shrink while baking.
5) Bake the cups in a preheated 375(F) oven for 30-40 minutes, depending on how crunchy you want your cups to be.
6) While the cups are baking, prepare egg mixture.
7) Beat the eggs vigorously and add all the other ingredients.
8) Take the potato cups from the oven and distribute egg mixture. Return to the oven and continue baking until eggs are set 10-15 minutes.
9) Share and enjoy!

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(Adapted from Average Betty)

Berry Mascarpone Fool

I love this cookbook, The Kitchen Bible. I know I’ve said this plenty of times but I’ll say it again- such fun new recipes in here and can’t wait to share more of them. And the best part of it all…every.single.recipe has a picture. That, I am so happy about. I love having pictures to see the finished product. I don’t know why. It’s just me! Go buy it, seriously.

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Anywho, I made this scrumptious dessert one night back in summer. I don’t know who came up with the name. But,  it was really good. I forgot I had this one packed away and to share this with you all. It reminds me of summer- so it is making me more & more anxious for it.

Hope you all enjoy!

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Prepare ahead- The Fools can be refrigerated overnight.

1. Reserve a few berries for garnish. Puree the remaining berries and sugar in a good processor or blender. Strain through a sieve to remove any seeds. The puree should be quite thick. Add the lemon juice.

2. Whisk the cream in a chilled bowl until soft peaks form. Whisk the mascarpone in another bowl to soften it. Fold the mascarpone in another bowl to soften it. Fold the mascarpone into the cream. Stir half of the berry puree into the cream mixture.

3. Divide the berry puree among four glasses and top with the cream mixture. Garnish each with reserved berries and a mint leaf. Refrigerate for at least two hours, until chilled. Serve cold.

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