Granola

With Den being in a major exam ALL. DAY.LONG. I wanted to make him a little snack to help keep his energy up. I originally pinned a recipe for pumpkin granola *drool* but realized I needed my can of pumpkin for my cupcakes this weekend - we all have our priorities. Cupcakes>Granola.
Anywho, So I looked around and took a bit of ideas from a bunch of different granola recipes and made my own. It's quite tasty and super easy. It is a great snack for the car or park and will be great with yogurt or milk! I had all of these ingredients in my pantry so that's what I used but this is more of a method than a set recipe. Add whatever nuts, spices or dried fruit you like!

What you need:
2.5 cups old fashioned oats
1/2 cup pecans
1/2 cup sunflower seeds
1 t Cinnamon
1/4 t nutmeg
Pinch of salt
1/4 cup brown sugar
1 t vanilla
1/4 cup honey
1/4 cup applesauce
1 T canola oil
Handful of cranberries
Handful of chocolate chips

How to do it:
Mix oats, pecans, sunflower seeds, spices and salt together. In a separate bowl stir together brown sugar, vanilla, honey, applesauce, and oil. Pour liquid over oat mixture. Mix with hands and squeeze oats together to make clumps and make sure all is coated with liquid mixture.
Spread out on pan lined with parchment paper. Roast in 350 for 20 mins.
When granola is almost cooled, sprinkle cranberries and chocolate chips over top. Store in airtight container.

Breakfast Casserole

There are lots of breakfast casseroles floating around these days but I had never heard of it or tried one until my bridal shower, way back in 2008. I was lucky enough that someone made one for my shower and gifted me with their recipe. I believe they called it "breakfast pizza" but I kinda morphed it into a casserole and added some more things to it to make it my own. It is super simple and really delicious. The leftovers are awesome. It's perfect for breakfast or lunch or dinner! It's even appropriate for guests and in laws ;-)

What you need:
1 can crescent rolls
6 eggs
Dash of milk
1 bag shredded potatoes
2 cups shredded cheddar cheese
1 package turkey or pork breakfast sausage

What you need to do:

Preheat oven to 375. Spray a casserole dish (9x13) with non stick spray. 

Roll out crescent rolls and place inside. No need to separate them, just roll out and put down - it fits perfectly!

Brown and break up sausage on the stove top until no longer pink. Add on top of crescent dough. 

Just showing you the new turkey breakfast sausage I found - IT'S AWESOME!  Definitely like it more than pork, especially for this casserole. 

Add as much, or as little, potatoes on top. (I add almost the whole bag! The leftovers are great for a frittata!)

Beat eggs and milk, add S&P. Pour evenly over potatoes.

Add cheese and put into oven until eggs are set - usually 35 minutes. Broil if top needs to be browned. 

Cut into squares and serve! Again, the leftovers rock so make sure you keep them if you have any!

Broccoli Cheddar Dip

This dip is deliciously amazing. I found this recipe back in the day in an old pampered chef book my mom had. No clue where that little book is now but luckily we made it so much that I memorized the recipe. I also double the original recipe because my sister and I would always eat a single recipe in one sitting.
I've made this dip for a Christmas party, football party, a weekend night where Den and I just wanted to eat appetizers - oh, you don't have those kind of nights? You should. And you should make this dip while you're at it. It's rich, creamy, bursting with flavor and addicting! I will forewarn you though that I forgot to take a picture of it after I baked it only because I had guests and we were drinking and...well it was eaten before I even thought about taking a picture. Oh well!

What you need:
- 2 cups chopped broccoli florets (I use broccoli crowns, usually 2 bunches)
- 4 T small diced red bell pepper
- 4 T small diced onion
- 2 minced cloves of garlic
- 1/8 t black pepper or more to taste
- 1/4 c parmesan cheese
- 1 cup mayo (you know I use Dukes only!)
- 1 cup sour cream
- 2 cups cheddar cheese

*I sometimes go a little less on the mayo, sour cream & cheese. Maybe a 3/4 cup sour cream, mayo and 1.5cup cheddar cheese just to make myself feel a bit better? It can't hurt.

Chop onions and peppers (I only had orange bell at the time!)

Chop chop chop up all your broccoli florets!

Add in everything and mix mix mix!

Put in a casserole dish (I use my corningware 1.5qt dish)

 - Bake at 350 until bubbly, usually 30 minutes or so. You can add a sprinkle or parmesan cheese on top too. I usually serve this with roasted pita chips. Pita, cut into  triangles and then broiled until crisp (keep an eye on them!) I've also served them with corn chips or tortilla chips and all are good because this dip is just so.very.good. Next time I make it I'll try to get an "after" baking shot and put it up :-)

Chocolate Oatmeal Cookies

Y'all, I had a serious sweet tooth this afternoon with no real sweets in sight. I scrounged around in my pantry (what I feel like I've been doing a lot of these days!) and happened upon cocoa powder and oatmeal. *ding ding ding* *Light bulb!* Easiest recipe ever. And I have most of the ingredients on hand at all times. Perfect.

So I also scrounged around some more to find my mom's recipe she wrote down for me in a rush one day and got a flood of emotion. My wonderful mom would make these cookies for us whenever she had a day off while we were in school. We would rush in all full of after-school energy and immediately stop in our tracks with our noses lifted in the air and our mouths watering. And and even more amazing thing my mom did? She made plain chocolate cookies just for my sister, Stacey, because she didn't like the texture of the oats. (She grew out of that!) But that's what Momma's do. And this recipe will forever hold a special place in my heart and in my kitchen because of her.

Before I get into the ingredients you should know that these are southern cookies. Yes ma'am, that means they have sugar and butter *gasp* A healthy dose of both. But they are cookies and they are delicious and they are heartwarming and easy and...just try them. Dessert is supposed to be decadent in my opinion ;-)

What you need:
2 cups sugar
1 stick butter
1/4 cup cocoa powder
1/2 cup milk (we do soy milk)
1 cup peanut butter
1 tsp vanilla
2 cup oatmeal (My mom says "quick cooking oats" but I only ever have old fashioned oats on hand. Either work. Old fashioned oats just have a but more toothy texture to them.)

What you need to do: 
- Make sure to have all your ingredients out ahead of time because this is a quick recipe!

Boil the sugar, butter, cocoa and milk over mid-high heat for 3 minutes. I whisk while doing this because I am terrified I will burn this whole pot if I don't!

Take the pot off the heat and stir in vanilla, peanut butter and oats

Drop by spoonfuls onto wax paper

Let cool and Enjoy!!

Just like LB did before they even had time to harden ;) 

Chicken Curry Couscous Salad

I have to thank my good friend, Alexis, for inspiring me to make this. Curry just does not sound very appetizing to me. I think I always put curry and coconut milk together in one lump and that just makes me shudder.
Anywho, I would never have had the guts to try this recipe if Alexis hadn't made a similar one for lunch one day. In all actuality we bombarded Alexis and her two little ones for a playdate and ended up staying for lunch. Luckily she had this on hand and we both had two helpings - it's seriously good stuff. I ended up making it a few days later! I took some from her recipe and found a similar recipe in my "Betty Crocker's Best Chicken Cookbook" (Seriously, that's what it's called!)

*If you think you don't like curry, like me, then try this recipe. It's very subtle. The flavor is more fresh, summery, light, and if you want, lemony - make it how you think you'll like it! I actually went back and added more curry powder to my salad ;-) 

What you'll need in my mish mash version:
- 2 cups cooked couscous
- Rotisserie chicken, however much you'd like
- handful of dried cranberries or raisins
- 1 can drained garbanzo beans
- 1 grated carrot
- 1/2 cup roasted almonds
- 2-3 sliced green onions
- Chopped parsley if you've got it (I've made it without and it's just as good)
- Curry sauce, recipe below.

Add all the salad ingredients together, pour dressing over and toss.

Curry Sauce:
1/3 cup light vegetable oil
1 Tablespoon lemon juice or more to taste
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon allspice
1 teaspoon (or more to taste) curry powder

Combine and shake.

These make amazing leftovers! And I've taken it to the picnic twice already! It's even what we're having for dinner tonight ;-) So thanks again, Alexis, for opening my taste buds up to curry! 

Tofu Lo Mein

I'm coming out of my self-inflicted hiatus to post this amazing recipe, Tofu lo mein. It's based off of this sesame chicken recipe I found on pinterest. I took her sauce, doubled it, and put my own favorites into the mix and I ended up with this lovely, delicious vegetarian dinner that my husband begs for - and takes leftovers to work!

Besides pleasing my husband and having tons of leftovers, I also always think of my sister, Stacey, every time I make this. Another reason for me breaking my cooking blogger slumber - she needs to see this! We're always trying to figure out new ways to make tofu - and have it enjoyable for others (my husband is not a huge tofu fan) is just the icing on the...bean curd. haha. So here we go:

What you need:
- 1 package Extra Firm Tofu, cubed, drained, pressed of liquid (I cut my tofu, lay it on a dish towel lined with a paper towel and then press a plate on top to get rid of as much as I can)
- Flour, seasoned how you want (I do S&P and garlic powder)
- Whole Wheat Spaghetti OR Rice
- Any veggies you choose, I usually do edamame beans and frozen broccoli
- 1/2 c Soy sauce
- 1/2 c sugar
- 1t sesame oil
- Toasted sesame seeds
- 2 green onions, chopped

First things first. I made this recipe as it was (here, again) and it was fantastic. Husband loved it. Kiddo loved it. I loved it. Perfect trifecta. So I wanted to make it again but didn't have any chicken - thus brought on the, can I do this with tofu, question. Can tofu be floured and brown like chicken?

IT CAN!

I was amazed. Woo hoo! But how would it taste? I always marinade my tofu. Surprisingly though it tasted awesome with the sauce. Anyway, on ward with the recipe.

- Toss drained, cubed tofu in flour. Heat oil in a pot/pan until rippling. Add tofu and brown on all sides. Drain tofu on paper towel and put aside.

- In the mean time, cook spaghetti and veggies. I do this in one pot of boiling water. SO EASY. 

DRAIN

- I always forget until the last minute to toast the dang sesame seeds. DO IT NOW ;) Otherwise you'll be scrambling!

- Get the ingredients out for the sauce and have it ready to go. This step is pretty fast so I have no picture of it. Add soy sauce and sugar to pot (use the same one you used to brown the tofu) over medium low heat. Heat until sugar is dissolved. Add sesame oil and stir.  

Add in everything and Toss!

Serve with edamame. (I like to just add the beans into the broccoli/spaghetti but I couldn't find shelled ones for this picture...of course!) 

It's delicious and healthy. I seriously will never buy sesame chicken/tofu anywhere again!

Frittata

Oh my gracious, y'all. I have had the hardest time making myself sit down, upload photos, go through said photos, reupload them back onto blogger, then type out everything. I decided to try taking pictures with my relatively new iphone and then use google+ to transfer them here. We'll see how that goes and if it makes it easier to keep up with my little recipe box. My posts might be sporadic but at least they are delicious!!

Introducing: Breakfast Frittata, a staple in our home because it is super easy to make and anything can go in it :) It's an open faced omlette which means no flipping, folding or complicated maneuvers. In this frittata I have leftover rosemary-onion roasted potatoes from the night before, spinach, frozen broccoli and onion. Usually the red potatoes are what remind me about frittatas "ohhh these would be so good in an omlette tomorrow morning!" 


The main ingredients you have to have are:
- 6 eggs (for the 3 of us works great but always add more/less for the group of people you're feeding)
- Splash of milk
- S&P
- Whatever veggies or meats you want to add in.

Saute the veggies/meat in a non stick pan. Then whisk the eggs up and throw it into the pan. Leave it alone until the edges are starting to set up and then stick it into a 350 oven until the eggs are set up all over - usually 10 minutes but depends on how many eggs you have. The top will not brown (if you have cheese on top and want it browned then try broiling it for a few minutes.)
*side note: I'm not sure my pan is an "oven safe" pan since it has a squishy handle so I wrap the handle in foil (thanks RR!) and it's totally fine!*
 Then just slide your frittata out of the pan, slice it up like a pizza and serve. I love to serve mine with pico de gallo up top but was out of that this week so added feta cheese - delicious! We used to add cheddar cheese to the top when baking it but LB is dairy-free now so we have to add it afterwards.

A New Perspective

Put plain and simply: I have neglected my poor cooking blog :( 

BUT, no more!

I have still been trying new recipes and entertaining friends and family. I've just stopped taking pictures and carving out time to put them up along with recipes. I thought long and hard about how best to approach this and I think I've come up with something that will help me and maybe get some good recipes out there...

I think I will write this blog for me.

Eh?

Yeah, I think I was trying too hard to write like a food writer. I tried being witty, telling a story, blah blah blah. I was bit upset when no one really came to read or leave comments and you know what? Shame on me. Because I really started this blog for me: To keep track of recipes made, ones I don't want to lose, ones that were disasters (though I've yet to post one of those yet!) 

So I am taking on a new perspective. I will treat this blog like it is mine, since it is, and write for me and keep this as my online cook book that I can share with the world ;-) 

Enough with the words, let's get cooking! I'm going to make up a pork dumpling recipe tonight so I'll take pictures and hopefully get that up later tonight or by tomorrow! 

Balsamic Mushrooms

It's funny how as you get older your taste buds change. It's why I am constantly trying things again and again even if I didn't like them before. I used to hate mushrooms with a passion and now I can't get enough of them!

This recipe comes to you thanks to my parents. They always made these mushrooms and onions anytime they made grilled steak. It is fantastic on top of a filet mignon but it is equally as good as a side dish especially for a vegetarian meal. Today I am showing you how to make them stove top but I usually make them in the oven. This time stove top was much easier so I'll probably try that more often from now on. 

Ingredients:

- Any mushrooms, sliced thick. (My parents always used big portabella mushrooms. I use cremini.) 

- Half an onion, sliced

- 1T butter

- S&P 

- EVOO

-Balsamic Vinegar

Directions:

- Add the mushrooms and onions to the pan over med-high heat with pad of butter and a bit of EVOO. Saute.

When mushrooms start to get soft, add a splash of balsamic vinegar (remember you can always add more but you can't take away any!)

- Let simmer until mushrooms are cooked. Add a splash or so of water if mushrooms start to burn.

- Season liberally with pepper and a tad bit of salt.

Served here with Spinach Potato Cakes

Potato Spinach Cakes

I am so excited to post this new recipe because it is 100% mine - meaning that I came up with the idea and the ingredients on my own and the best part? They were delicious! Feels pretty good ;)

I came up with these cakes because LB was going through a major "tatoe" eating spree and because my sister passed along a bunch of fresh spinach from her produce box (I so want one!) I didn't just want to saute up the spinach and it eat because I wanted LB to get in on all that goodness so I figured I could mix it with potatoes and she would dig right in. Then why not take it one step further and add some extra seasonings like onions and garlic and then brown those babies right up! 

I wasn't going to post this recipe just yet because there are a few things I would like to try out (Fresh vs frozen spinach because I don't always have fresh) and tweak (egg, no egg? more garlic?) But my mother in law caught a picture of Lily devouring these nutritious cakes and requested the recipe so I was more than happy to oblige! 

So here we go:

Ingredients

- 2 servings of box made mashed potatoes 

- 1/4 of a yellow onion, chopped

- 2 cloves garlic

- 1/2 cup parmesan cheese

- 1/4 cup panko + some for breading

- 1 bunch of spinach, chopped

(Options to try next time: 1 egg for more binding? Real mashed potatoes? More chopped onion?)

Directions:

Saute onion and garlic in EVOO until fragrant. Add chopped spinach until wilted

Prepare mashed potatoes

Combine spinach mixture with potatoes. Add parmesan cheese and panko (add more if mixture looks too wet.) Season with S&P

Mix and taste

Make as big or as little cakes as you'd like and bread in panko. Place into a hot non stick pan with canola oil (I had to add more oil as I flipped.) 

Flip when browned. Place on paper towel when done and serve !

Crispy and creamy! Served here with balsamic mushrooms 

LB ate a whole cake plus a bit more - spinach and all! YUM!

Comforting Vegetable Soup

Sometimes, even when I'm not sick, I crave homemade vegetable soup. I often make this for lunch time for me and LB and we both devour bowls of it. Plus we always have leftovers to freeze or eat later in the week.
I always vary the ingredients depending on what I have. There are a few staples that I always have in the soup: Potatoes, A can of tomatoes, carrots and frozen veggies like peas, lima beans and spinach. So feel free to make your own favorite version of veggie soup. Believe me, you will never eat canned veggie soup again. It is so gross and there's no reason you should subject yourself to that! Just thinking of it makes me shudder! This soup is too easy not to make. RR would call it a "chop 'n drop" soup but really all you have to chop is the carrots, potatoes and zucchini, everything else you just throw in!

First start off with boiling the ingredients that will take the longest. You can boil in water or chicken stock. I didn't have chicken stock on hand but used a cube of chicken bouillon to add some extra flavor.  Today I started with potatoes, carrots and lima beans. Not long after the boiling started I added in the whole wheat noodles that would take 7 minutes. As the noodles and such were cooking I slowly started adding more ingredients.
(I should say, this time I made the soup I used every vegetable in my house. I was craving some serious veggies!)
So I added the tomatoes, beans, frozen spinach, first then the zucchini and peas at the last minute. I also added a sprinkle of dried basil and dried oregano.

Big pot full of healthy deliciousness

My bowl

LB's bowl - she ate it all and asked for more beans this time :) 

More Pinterest Finds

Here are a few recipes I've tried from pinterest:


Starting with zucchini "tots." These actually do smell like tater tots but that's about where the similarities end. They taste a lot like small zucchini quiches (although mine had a bit too much black pepper in it! whoops!) They were still very delicious and I would love to make them as an appetizer sometime.

 Next up is "egg boats" It's like having scrambled eggs with all your favorite ingredients in a bread bowl. AMAZING. The only problem I had was that I didn't make enough. Each person should ideally get their own baguette. Either that or serve some kind of side (besides the bacon we had) with this. I used a cheese bread and it was fabulous. I added broccoli, mushrooms, and green onions. YUM!