This is a perfect fit for a slow weekend morning served alongside fresh fruit and piping hot coffee.
The filling for this strudel can be customized according to your family's preferences. Want a vegetarian option? Just leave out the bacon. Want a meat-lover's option? Remove the vegetables and add diced ham. Personally, I love fresh veggies and herbs in this strudel: mushrooms, tomatoes, spinach, kale, sage, cilantro, basil, oregano, etc.
0 Comments
Is there anything better than tender, juicy, falling-off-the-bones ribs? My mouth is watering just looking at this photo!
These melt-in-your-mouth cookies NEVER last long in our house!! Try eating one while it is still warm from the oven and I promise you, you will fall in love!
Most weeknights, parents look for meals that are quick to put on the table. Chili fits that bill if you use a crock-pot, allowing the soup to cook and blend its flavors all day.
To make this an even faster meal to throw together, I will often brown up a triple batch of ground beef at some point during the weekend and divide it up, into freezer bags or Tupperware containers to keep in the fridge, depending on my menu plan for that week. Then all that is required is to mix everything together in the crock-pot in the morning, turn it to low, and be ready to come home to a supper that is prepped and ready to be eaten! Corn bread is the perfect quick bread to serve alongside soups and stews, such as Chili or Minestrone Soup. It is lovely served with a honey-butter mixture (just mix a tablespoon or two with 1/4 cup softened butter) and can just as easily be made into corn bread (just pour batter into an 8x8-inch baking dish instead of a muffin tin).
One tip to note: do not overmix the batter; mix only until the dry ingredients are wet. Lumps are good! I even let the batter sit for about 5 to 10 minutes if I'm not in a rush. This step keeps the muffins/bread from being tough. We'll start out this week with a healthy recipe (so I can off-set the peanut butter ice cream I had last night)...
What I love about this recipe is the fact that it taste like I'm having dessert for breakfast and yet this smoothie is chock full of beneficial nutrients from the antioxidants in blueberries, potassium in bananas, calcium and B vitamins in Greek yogurt, to the omega-3 fatty acids in the chia seeds. Cheers! Lemon bars are an often requested dessert or snack in our home. This is a relatively simple recipe to make and it easily doubles to fit a 9x13 pan for a larger crowd or gathering. The tangy sweet flavor and the bright yellow color make it a perfect dessert to take along to your Easter celebration!
A tried and true weekend breakfast staple at our house! The great thing about pancakes is that you can customize and personalize them endlessly! You can add a wide variety of ingredients to the batter itself (nuts, fruits, chocolate chips, etc.) or you can get creative with your toppings, serving pancakes alongside maple syrup, homemade fruit syrups (strawberries and blueberries are our favorites), applesauce, even prepared/canned fruit pie fillings and whipped cream if you are feeling decadent! Pancakes, like waffles, freeze well and so this is a perfect recipe to double or triple, depending on your family size, and then freeze the extras for a quick weekday breakfast (or snack!) option. Pancakes Servings: 6 to 8 (makes 18 4-inch pancakes) Ingredients: 2 eggs 2 cups flour 1 ¼ cup milk 1 tsp vanilla extract 3 Tbsp brown sugar ¼ cup vegetable oil or melted butter 6 tsp baking powder ½ tsp salt Directions:
I've never been a fan of just plain mashed potatoes. I have to have some flavoring in them, whether it's adding a large slab of butter (yum!) or when I was in high school I would dump a glob of ranch dressing on them and mix it in. Throughout the years I've continually tweaked my mashed potato recipe until I've reached the perfect flavor combination and my "secret" ingredient is mayonnaise. I'm rather obsessed with mayonnaise, actually. I will only eat fries if they are dipped in mayonnaise (never ketchup!), I love to dip my grilled cheese sandwiches in a mixture of mayonnaise and ketchup, and a caprese sandwich is absolutely divine with a layer of mayo! Of course, mayonnaise is not exactly a health food but I only use mayo made with olive or avocado oil, so I tell myself it's not all bad... I also enjoy mashed potatoes with real lumps so I always use a hand masher so I can make sure to leave some large chunks of potato in the mixture. If you prefer a smoother finished product, then I'd recommend using a handheld blender to "mash" them until they are the desired consistency. Mashed Red Potatoes Servings: 6 to 8 Ingredients: 8 medium red potatoes, cut into large pieces 6 garlic cloves, minced 6 Tbsp butter ¼ cup whole milk ¼ cup sour cream 4 Tbsp mayonnaise ½ tsp salt 1 Tbsp. fresh chives, finely chopped Directions:
I tried to model these drop biscuits after those served at Red Lobster. While nothing compares to their's, I feel these are a close second :-) No, they are definitely not diet food with the amount of butter called for in this recipe, but sometimes you just have to spoil yourself. If you want to lighten this recipe a tad, replace 1/4 cup of melted butter with 1/4 cup of milk and use 2% instead of whole milk. I like serving these biscuits alongside broth-based soups for lunch. They also go great with most meat dishes, like Honey-Soy Chicken or Meatloaf. Garlic – Cheese Drop Biscuits Servings: 12 biscuits Ingredients: 2 cups flour 1 Tbsp sugar 3 tsp baking powder 1 tsp salt ½ tsp garlic powder ½ cup shredded Cheddar cheese ½ cup shortening ½ cup whole milk ½ cup butter, melted Directions:
|
Archives
October 2018
Categories
All
|