Tuesday, June 28, 2016

Raspberry Almond Scones

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted
butter, cut into 1/4-inch cubes
1 cup heavy cream
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup fresh raspberries

For the Almond Glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a nonstick pad and set aside.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still be pretty:)

Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a 3/4-inch thick circle. Cut the scones into even triangles. We got 8 scones.

Place scones on prepared baking sheet. Bake scones for 15-18 minutes, or until scones are light brown. Cool scones on a wire cooling rack.

While the scones are cooling, make the almond glaze. In a small bowl, whisk together powdered sugar, heavy cream or milk, and almond extract. Whisk until you reach desired consistency. Drizzle glaze over the scones. Top with additional sliced almonds. Serve!

Scones will keep in an air-tight container for up to 2-3 days, but they really are best eaten the day they are made.

Taken from www.twopeasandtheirpod.com

Wednesday, June 8, 2016

Grecian Dutch Oven Chicken and Potatoes

It's true that some of the best dishes are created in a dutch oven. This is one of them! You can do this at home in your oven, or if you're a pro with the charcoal method, when you camp.

whole chicken
1 lemons, sliced into thin rounds
1 TBS chopped garlic
1 TBS dried oregano
salt and pepper
2-3 pats of butter
8 russet potatoes, peeled and thickly diced

Preheat oven to 375 degrees. Put whole chicken in the center of the dutch oven, surround it with the potatoes, and generously salt and pepper it.  Add the garlic and oregano and spread it around evenly. Place the lemon slices and butter pats on top.

Add lid and cook 1½ hours, you want the temp to get to 165 degrees for a chicken. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.

Remove from pan, and carve!

Adapted from sweetdesigns.com

Sunday, May 29, 2016

Pineapple Slaw

3 TBS Greek yogurt
1 TBS rice vinegar
2 TBS pineapple juice
1 TBS brown sugar
1 tsp orange zest
pinch of salt and pepper
2 cups shredded cabbage
1/3 cup green onions, chopped
3 TBS fresh cilantro, chopped
1 cup fresh pineapple, or can of pineapple tidbits (drained)

Add greek yogurt, vinegar, juice, sugar, zest, salt and pepper. Whisk together to combine. Add cabbage, green onion, and cilantro. Toss well.

*NOTE: Goes well with Hawaiian Hula Pork with Coconut Rice

Hawaiian Hula Pork with Coconut Rice

Hawaiian Hula Pork
3 pound pork roast
2 1/2 cups pineapple juice
2 tsp ground ginger
2 cloves garlic, minced
1/2 cup brown sugar
2/3 cup soy sauce
2/3 cup ketchup
1/4 cup rice vinegar

Place in Crock pot on low for 7-8 or high for 5-6. Pull out pork and shred, place back in juice.

Coconut Rice
1 cup uncooked Jasmine rice
1 cup light, canned coconut milk
3/4 coconut water
1/2 tsp salt
1 TBS coconut oil

About 30 minutes before you are ready to eat make the rice. Add the coconut milk and coconut water to a medium size pot. Bring to a low boil and then add the rice, salt, and coconut oil. Stir to combine, then place the lid on the pot and turn the heat down to the lowest setting possible. Allow to rice to cook ten minutes on low and then turn the head off completely and let the rice sit on the stove, covered for another 20 minutes (don't peek). Fluff with fork.

*NOTE: Really good with Pineapple Slaw

Monday, March 21, 2016

Creamy Lemon Spinach Ravioli

No leftovers here! This barely feed my hungry family of 5. Loved it because it's super tasty and fresh, very few ingredients, and it took just a few minutes to make.

18-20oz fresh cheese ravioli, uncooked
1/2 of an 8-oz. tub Chive & Onion Cream Cheese
1 cup milk
1/4 cup Parmesan Cheese
6oz. bag baby spinach leaves
2 Tbsp. chopped fresh dill
zest of 1 lemon
1 cup cherry tomatoes, quartered

Cook pasta as directed on package. Meanwhile, melt cream cheese spread and milk in large skillet on medium heat 1 to 2 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Add 1/4 cup Parmesan, spinach, dill and lemon zest; mix well. Drain pasta. Add to cream cheese sauce, toss to coat. Top with tomatoes and serve.

Adapted from a Kraft recipe.

Sunday, March 6, 2016

Overnight Slow Cooker Apple Pie Steel Cut Oatmeal

I know steel cut oats are better for you, but really, who has the time to cook steel cut oats every morning. I've tried the overnight slow cooker method but it always sticks to the edges and I end up wasting half of it. Well, I've found the solution, and I'm loving trying new ways to cook overnight steel cut oatmeal!

1 cup steel cut oats
1 medium granny smith apple, peeled & diced
2 cups apple juice
2 cups milk
1/4 cup (real) maple syrup
2 teaspoons pure vanilla extract
1/2 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Locate an oven-safe, not-too-shallow baking dish (such as Corningware or Pyrex) that will fit in your large slow cooker. In the baking dish, place oats, diced apples, apple juice, milk, maple syrup, vanilla, cinnamon, nutmeg, and salt; stir to combine. Carefully place baking dish down in slow cooker and slowly pour water into the bottom of the slow cooker until its level is about 1 inch below the top of the baking dish. Cover and cook on LOW for 8 hours. Stir before serving.

I've found the trick and the recipe here: fivehearthome.com

Makes 8 servings: Keep leftovers in the fridge and just reheat and add milk to preferred consistency.

Monday, February 8, 2016

Potato & Ham Chowder

4 slices bacon, diced
1/4 cup butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
2 teaspoons fresh thyme leaves
2 tablespoons all-purpose flour
3 1/2 cups milk, or more, as needed
2 russet potatoes, peeled and cubed small
1/2 cup cubed ham
Kosher salt and freshly ground black pepper, to taste

Cook bacon how you prefer. I prefer to put on a wire rack on a cookie sheet and place in a 425 oven for about 12 minutes. Comes out nice and crispy. Transfer to a paper towel-lined plate; set aside.

Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes. Stir in flour until well blended then whisk in milk, and cook, whisking constantly, until slightly thickened. Stir in potatoes.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in ham, chopped up bits of crispy bacon, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately.

From http://recipeknead.com/potato-ham-chowder/

Wednesday, January 27, 2016

Chicken Enchilada Roll Ups

1 (8oz) package cream cheese, softened
1/2 cup shredded mexican blend cheese
1 tablespoons taco seasoning
1 cups shredded chicken (I used canned chicken)
1 (10-oz) can diced tomatoes with green chilies, well drained
1/2 teaspoon minced garlic
2 green onions sliced
1/4 cup chopped cilantro
8 soft taco sized flour tortillas

In a large bowl, combine all of the ingredients (except tortillas) until well blended. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas. Makes about 40 servings.

Refrigerate until firm, about 30 minutes. Slice into ½ inch slices and serve.

From www.the-girl-who-eat-everything.com

Friday, January 15, 2016

Chicken Pad Thai

I went to a Thai restaurant last summer and had the best Chicken Pad Thai! I've been obsessed with finding a good enough recipe to compare it with. Here it is. My kids loved it! We even tried to eat it with chopsticks and had some fun.

12 ounces flat rice noodles (I used fettuccine noodles)
*1 large boneless skinless chicken breast, pounded to ½ inch thickness
3 eggs
1 cup fresh bean sprouts
1/3 cup sliced green onions
1 red bell pepper, thinly sliced
1 cup carrots, thinly sliced
1/4 cup cilantro, roughly chopped

1/2 cup ketchup
4 TBS fish sauce (found in the Asian section at most grocery stores)
4 TBS sugar
2 tsp minced garlic
2 tsp peanut butter
juice of 2 limes
½ teaspoon crushed red pepper flakes (optional)
2 teaspoon soy sauce

Season chicken with salt and pepper to taste. Cook chicken in a large wok or pan over medium heat in a little oil, flipping over to cook both sides (6-8 minutes), transfer chicken to a plate and cut into bite size pieces, set aside.

Whisk together all sauce ingredients and set aside. Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the green onions, red pepper, carrots, and bean sprouts. Saute until tender crisp, add chicken and sauce.

Add noodles and toss to coat the noodles in the sauce. Stir in or garnish with cilantro.

*You could used shrimp as well

adapted from lacremedelacrumb.com

Saturday, January 9, 2016

Brown Sugar and Balsamic Glazed Pork Roast

I'm on a pork roast kick. I found this one and absolutely loved it!

For the pork roast:
1 (3-4lb) pork loin roast
1 tsp salt
1 tsp thyme
½ tsp garlic powder
¼ tsp pepper
½c water

For the glaze:
½c brown sugar
½c water
¼c balsamic vinegar
2 Tbsp soy sauce
1 Tbsp cornstarch

For the roast:
Place roast in a slow cooker. Add 1/2 cup water, then rub with salt, thyme, garlic powder, and pepper. Cook on low 6-8 hours, or until pull-apart tender. Take out of crock pot and place in a bowl with foil over it and let it rest while preparing glaze.

For the glaze:
Combine brown sugar, water, balsamic vinegar, soy sauce, and cornstarch in a small saucepan. Stir over medium heat until glaze thickens (about 10 minutes on simmer). Pour over roast and serve.

adapted from: www.onelovelylife.com

Tuesday, December 15, 2015

Roast Pork with Cranberry Glaze

1 (16 ounce) can whole cranberry sauce
1/4 cup white sugar
1/4 cup cranberry juice
1/2 teaspoon mustard powder
1/8 teaspoon ground cloves
2 pounds pork roast
1 tablespoons cornstarch
1 tablespoons cold water

Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves.
Place pork roast in slow cooker. Pour cranberry sauce mixture over the roast.

Cook on low for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.

Pour the remaining roasting liquid into a small saucepan. Bring to a boil over medium-high heat.
Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring
constantly, until mixture thickens. Add salt to taste. Serve with the roast.

Saturday, October 24, 2015

Turkey Meatballs with Gravy

2 eggs, beaten
3/4 cup seasoned bread crumbs
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 TBS chopped parsley
1/2 tsp poultry seasoning
1/4 tsp garlic powder
1/8 tsp pepper
2 pounds ground turkey

Mix and shape into 1 inch balls. Brown in oil and place in slow cooker.

1 can cream of mushroom
1 cup water
1 envelope turkey gravy mix
1/2 tsp lemon peel
1/4 tsp dried thyme

Mix and pour on top of meatballs in slow cooker. Cover and cook for 6-8 hours on low. Sever over mashed potatoes, rice, or egg noodles.

Sausage and Apple Stuffed Acron Squash

This recipe has been floating around the internet and I just had to try it. Delicious! It's an easy low carb meal with very little clean up.

2 Small - Medium Acorn Squash
1/2 Chopped Onion
2 Chopped Stalks Of Celery
1 Tbsp. Olive Oil
1 Tsp Salt
1 Tsp Pepper
1 Tbp Fresh Rosemary
3 Chopped Cloves Of Garlic
1/2 lb Sausage
1 Chopped Apple
1 Cup of  Breadcrumbs
1/2 Cup Shredded Parmesan Cheese

Using a sharp knife cut off the very top and bottom of each squash to create a flat base on each side (being careful not to cut through the center cavity). Slice the squash in half, scrape out seeds to create individual bowls for the stuffing. Drizzle each squash half with olive oil, salt, and pepper, and roast in a preheated oven at 400˚F for 40-50 minutes - or until fork tender.

While squash is roasting - in a large fry pan over medium heat - heat oil and add onion, celery, salt, pepper, and rosemary. Cook until onions begin to soften. Add garlic and sausage, until sausage is browned on all sides. Add apple until slightly softened. Finally mix in Bread Crumbs and Parmesan cheese just until incorporated. Remove from heat.

Once Squash has finished roasting (when you can easily poke it with a fork) remove from oven and fill each with prepared stuffing mixture. Return to oven for 20 minutes - adding a sprinkle of Parmesan cheese to the top for the final 5 minutes.


Sunday, September 13, 2015

Apple Zucchini Muffins

2 1/4 cups whole wheat flour
3/4 cup dark brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1 cup buttermilk
1/4 cup unsweetened applesauce
1 tablespoon oil
1 large egg
1 teaspoon vanilla extract
1/2 cup grated Granny Smith apple
1/2 cup grated zucchini, moisture slightly squeezed out
1 cup chopped peeled Granny Smith apple

For the Topping:
2 tablespoons sugar
1/4 teaspoon cinnamon

Preheat oven to 375 degrees F. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

To make the topping, combine sugar and cinnamon in a small bowl. Stir well.

Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

TIP: I usually double the batch and freeze what's not consumed. They freeze well and you just pop them in the microwave for a few second to get them nice and warm again.

Brought to you by twopeasinthierpod.com

Friday, August 7, 2015

Cornbread Waffles with Chili and Toppings

This was a great Pinteret find! Super easy and my kids love them because, after all, they're waffles.

*2 packages of "Jiffy" cornbread mix
2 15oz cans of your favorite chili

Pour your chili in a pot and turn it on low to heat it through while you are making your waffles. Mix up the cornbread mix with a splash more of milk to make it a little more runny. Heat up your waffle maker and spray it good with nonstick spray, then make your cornbread waffles.

Toppings (pick and choose your favorites):
Shredded cheddar cheese
Sour cream

*Makes 20 4x4 waffles
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