Recipes From My book! (or modified by me from others books)
|Posted on January 9, 2014 at 11:55 AM||comments (0)|
• 3 tablespoons fresh lemon juice
• 1 Cup Fat Free PLAIN Greek Yogurt (any brand will do)
• ¼ cup white vinegar
• 1-2 teaspoon turmeric (more or less for coloring)
• ½ teaspoon ginger powder
• 1 tsp paprika
• ½ tsp ground red pepper
• 2 teaspoons extra virgin olive oil
• 3/4 teaspoon salt
• Pepper to taste
• 1/2 teaspoon ground cumin
• 3-5 garlic cloves, minced (if large cloves, use 3)
• 1-2 pound skinless, boneless chicken breast and thigh meat mixed- cut into pieces (recommend SOME dark meat for flavor purposes)
• Chopped pickles
• Thin sliced red onion
• Diced tomatoes
• Hummus (spread onto bread before chicken is put on)
• Tzatziki (recipe below)
1. Combine first 12 ingredients and mix well with a wire whisk. Add cut up chicken, mix until all chicken is fully covered by marinade. Cover and refrigerate AT LEAST 2 hours and NO MORE than 24 hours (the longer you marinade, the better flavor and more tender results you will get)
2. On a hot grill or grill plate (set at medium high heat) place marinated chicken in individual layer on grill (DO NOT overcrowd or layer, or you will steam the chicken and not grill it). Cook in batches if you need to ( I had to do 2 batches). Cook chicken until slightly chard on outside and fully cooked on inside (no pink, and clear juices running- about 7 minutes per batch)
Serve with hot pita bread or lawash bread, hummus (flavor of choice), tomatoes, red onion, diced pickle (very optional, my fiancé loves it with it, I am not a fan!) and Tzatziki sauce ( a must in my book )
• 1 medium English cucumber, cut into large chunks
• 1 teaspoons sea salt (for draining cucumber)
• 1½ cups plain Greek yogurt
• 2 small cloves of garlic, minced (more or less depending on how “garlicky” you like it)
• 4 teaspoons lemon juice
• 1 teaspoons chopped fresh dill or thyme (dill is better, but if you don’t have it on hand, no biggie)
1. Place the cucumber in a colander in the sink and sprinkle with the kosher salt. Let sit and drain for 30 minutes. Dry thoroughly with paper towels.
2. Combine the cucumber with the garlic and dill or thyme in a food processor, pulse until all solids are very small and fine (do not over process and turn into mush). Add to yogurt and lemon juice, mix well. Refrigerate for at least 1 hour before serving. The sauce can be kept in the refrigerator in an airtight container for up to three days.
|Posted on December 3, 2013 at 3:35 PM||comments (1)|
Gluten Free Sunday Pot Roast (2 day prep)
Yes, another one of my recipes that does not have many measurements… again, these recipes are more of a “to your liking” base… that’s what’s so great about them! You can play around with it, and make it somewhat your own…..ENJOY!
Also, if gluten is not an issue for you, than use whatever you want in place of the “gluten free” stuff listed.
• 4lb rump roast (or whatever roast is on sale)
• Garlic Powder- to taste
• Onion Powder- to taste
• Cracked black pepper- to taste
• Sea Salt- to taste
• 2 cloves minced garlic
• 1 cup Gluten free beef broth (no, not all broth is gluten free… and bouillon cubes are not!)
• 1 tsp. Worcestershire (French’s or Lea and Perrins are gluten free)
• 2 TBS butter (real butter, unsalted)
• 2 TBS Olive oil (or whatever cooking oil you have)
• 3 TBS Cornstarch
• Roughly cut up: Carrots, celery, red onion, portabella mushrooms
• Fresh thyme sprigs
The Night Before:
1. Combine: Garlic powder, onion powder, pepper and salt in a bowl. Mix
2. Pour Worcestershire into seasonings and add a little beef broth to form a “paste” (wet and thick base)
3. Score (a shallow cut into the fat of meat- not all the way to the flesh) the fat side of your roast and lightly coat the whole roast with salt and pepper. Place in a shallow glass baking dish fat side up. Rub minced garlic over the scored fat. Pour spice mixture over scored fat and spread evenly (making sure to get spices into where you cut).
4. Cover with saran wrap and refrigerate overnight.
1. Take roast out of fridge and set on counter (still in pan and covered) for about 30 minutes; allowing the exterior of the roast to come to room temp.
2. Heat olive oil in medium/ large nonstick pan. Slowly place roast into hot oil, seasoned fat side down. Sear all sides of roast until nice and brown (making sure to focus mainly on the fat side). Removed and place (Fat side up) in Crock Pot. (DO NOT TURN OFF STOVE YET)
3. Deglaze the pan (removes anything that stuck to the pan during the searing process) with beef broth, slightly scraping the bottom with a wooden spatula to get any of the bits that are being stubborn. Turn off heat.
4. Add all cut veggies to crock pot, on and around the roast. Pour beef broth over roast and veggies.
5. Add thyme sprigs to top.
6. Cover and cook roast on low for 7-8 hours (or high for 4 hours)
7. Once roast is done, remove beef and veggies from crock pot, cover with foil. Pour any juices/ broth left in crockpot into a sauce pan over medium heat. (Adding more beef broth if needed for more gravy, remembering to bring to a boil any time you add more liquid). Once at a boil, add butter and let melt through.
8. In a separate bowl or cup, combine cornstarch with a little bit of COLD water and mix together with a fork (should resemble slightly thick milk). Slowly pour and whisk into boiling beef broth, cook uncovered over medium heat until thickened. (Do not add more cornstarch mixture right away if it looks too thin, be patient! Gravy can take some time) In the case you do need it to thicken, add 1 TBS of cornstarch mixture (cornstarch and cold water) at a time, making sure to bring gravy to a boil to cook through before adding more. Once desired consistency is met, remove from heat.
9. Uncover pot roast and cut into slices or it may just shred (depending on the type of roast you choose) and surround with veggies.
Serve this dish with mashed potatoes, roasted potatoes, baked potato, pasta or rice! And dinner rolls to boot…and of course, covered in GRAVY!
|Posted on December 3, 2013 at 1:20 PM||comments (0)|
Teriyaki Glazed Salmon with Sriracha Cream Sauce
Recipe originated from Flying on Jess Fuel... Modified slightly by me!
◾1/2 cup soy sauce
◾1/2 cup brown sugar
◾1 tsp. ground ginger
◾1/2 tsp. garlic powder
◾3 TBSP honey
◾2 salmon fillets- skin on (If possible- ask your butcher for nice thick filets- about 1 ½-2 inches thick and about 2 -2 ½ inches in width- see picture)
◾Rice, for serving (Long grain or jasmine)
• Frozen mixed veggies (more or less to your liking)
• Handful of fresh cooking spinach- chopped (more or less to your liking)
• 2 TBS cooking oil (your choice)
◾Toasted sesame seeds, for garnish (Optional)
◾Sliced green onions, green parts only- for garnish (Optional)
Sriracha cream sauce: (will have leftovers of this, so store in airtight container… YUM!)
◾1/2 cup mayonnaise
◾3 TBSP Sriracha sauce
◾1 TBSP honey (more or less depending on how sweet you want it.. I thought 1TBSP made it perfect)
|Posted on November 13, 2013 at 2:40 PM||comments (0)|
Photo courtesy of Campbells Kitchen.
This is not my photo and I am not taking credit for it. I will delete and upload my own photo when I make this again and take a picture
Chicken Divan (Sarah's Way)
This recipe skips out on the mayo found in most Divan recipes; I just don't like it with mayo is all
Ingredients: (mind you, I do not measure! So please feel free to do anything to your taste)
• 1 -Can healthy choice cream of chicken soup (use this! you honestly can’t tell the difference!)
• 1 -Can healthy choice cream of mushroom soup (use this! you honestly can’t tell the difference!)
• 1 -Can cheddar cheese soup
• 3- TBS milk
• 1 –Bag frozen broccoli florets
• ½ -Bag frozen peas
• 1 –Bag shredded Colby cheese blend (do not use low fat or fat free- it doesn’t melt well)
• 1 –Chicken bouillon cube dissolved in ¼ -cup hot water
• Whole ready roasted chicken from the store (found near the deli section)- any flavor
• Pepper to taste
• Brown Rice or long grain rice (would not recommend instant)
Preheat oven to 400 degrees
1. Place chicken bouillon cube into hot water and allow to dissolve
2. Spray the bottom of a glass or ceramic (do not use metal) 4 quart oblong baking dish with cooking spray.
3. Place all broccoli and half bag of peas into bottom of baking dish
4. Remove skin from chicken and pull all chicken that you can from the roasted chicken. Shred the chicken (some fine and some larger pieces)
5. Place shredded chicken over frozen vegetables
6. In separate bowl stir together all 3 cans of cream soup, milk, bouillon water, adding pepper to taste (usually safe to start off with 1 tsp)
7. Pour soup mixture over chicken evenly
8. Cover baking dish with foil and put in preheated oven for approx. 40 minutes (ovens vary)
9. Meanwhile, cook rice according to package directions (if using instant rice, do this step while the casserole is setting (see step 11))
10. Take dish out and remove foil. Sprinkle cheese over top of casserole (you can use as much or as little as you please… but should at least use a little for the flavor) (DO NOT RECOVER when you put the cheese on!) and place back into the oven for an additional 10 minutes, or until cheese is completely melted and bubbly.
11. Take out of the oven and let sit for 5-10 mins to allow casserole to set (it will be extremely hot)
12. Serve casserole over rice
Tip- Can sprinkle bread crumbs on casserole during cheese step for a little added crunch
|Posted on November 13, 2013 at 1:10 PM||comments (0)|
Semi Homemade Chicken Noodle Soup
This soup really is based on your own preference, so you will notice there are not a lot of measurements within this recipe.
For Chicken Stock:
See chicken stock recipe in blog section, or use store brought broth (not recommended)
If needed, add water 1 cup and 1 chicken bullion cube at a time to produce more broth and/or flavor.- Recommend doing this PRIOR to cooking the noodles, as the noodles will get mushy if over cooked
|Posted on September 19, 2013 at 4:15 PM||comments (0)|
Baked Chicken and Spinach Rolls
Author: Sarah Bella, recipe inspired by Pinch of Yum
• 2 boneless skinless chicken breasts- cut and pounded thin
• 1 cup Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• 5 ounces fresh baby spinach
• 1 clove minced garlic and olive oil for sautéing
• 1/2 cup part-skim or fat free ricotta cheese
• 1/3 cup beaten egg whites
• 3 ounces shredded or fresh mozzarella cheese, thinly sliced
• Salt, pepper and onion powder
• fresh basil for topping
1. Prep the chicken: Cut the chicken into 4 pieces and pound the pieces until they are thin but not TOO thin and have expanded in surface area (for more filling). Season both sides of chicken breast with salt, pepper and onion power. Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.
2. Prep the filling: Chop the spinach and sauté it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sautéed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.
3. Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a "seam". Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Bake for about 25 minutes.
4. Finishing touches: After 25 minutes cover the chicken with shredded or slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.
Keep space between each rolled chicken breast. If they are too crammed into the pan they will not get as crispy and yummy!
When I served this dish, I went the easy route and used Past Roni Garlic & Olive Oil Vermicelli™ ..I must say, it went VERY well together But feel free to serve this with marinara sauce and noodles, or any pasta/rice variation! Let me know how it turns out!!
|Posted on September 18, 2013 at 3:50 PM||comments (0)|
Recipe slightly adapted from Taste of Home
• ½ pound zucchini, thinly sliced (recommend using a mandolin slicer for even cooking)
• 2 tablespoons butter (for sautéing)
• 1 ready-made pie shell (9 inches)
• 1-1/2 cups (6 ounces) shredded mozzarella cheese (or Italian cheese blend)
• ¼ cup ricotta cheese (I use skim/ part skim)
• ½ cup half-and-half cream (can use milk, but eyeball it, because it can make this too wet)
• 5 large eggs, lightly beaten
• ¾ teaspoon salt
• ½ teaspoon dried oregano (or 1 teaspoon fresh, minced
• ½ teaspoon dried basil (or 1 teaspoon fresh, minced)
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Dash of pepper
• Paprika for finishing
**Place pie crust on a baking sheet to protect from any boil overs that may happen in the oven
1. In a small skillet, sauté zucchini in butter until Al dente.
2. In a large bowl, combine the ricotta cheese, shredded cheese, cream, eggs, salt, oregano, basil, garlic powder, onion powder and pepper. Pour into crust. Arrange zucchini slices over top. Sprinkle with paprika.
3. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Cover LIGHTLY with foil if crust is becoming too dark.
|Posted on July 9, 2013 at 11:10 AM||comments (0)|
Peanut Butter Cheesecake with Chocolate Crust
(Base recipe slightly adapted from the Cheesecake Factory)
Made this for my boyfriends birthday.... IT WAS A HIT!!!!
• 2/3 box finely ground chocolate graham crackers
• ½ cup butter (more or less depending on how well the mixture adheres)
• 1 1/2 lbs cream cheese
• 1 cups sugar
• 1 cup SMOOTH peanut butter (I would not recommend using natural)
• 5 large eggs
• 16 ounces sour cream
• 1/4 cup flour
• 2 teaspoons vanilla extract
• 2 teaspoons lemon juice
• 1 ½ cups chocolate chips
• 2 TBS peanut butter
1. Mix all graham cracker crumbs with melted butter and press into a 9 inch buttered spring form pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, (Note: I would recommend lining the outside bottom and slightly around the sides with tin foil. This will help so that that butter does not seep through and also so that the water bath with not seep into the pan during the cooking process) set aside.
1. All above filling ingredients should be at room temperature before you begin.
2. Start by beating the cream cheese until light and fluffy.
3. Keep the mixer on a low setting throughout the beating and mixing process.
4. Add the sugar a little at a time and continue beating until creamy.
5. Add one egg at a time and beat after each egg.
6. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
7. Add peanut butter and mix through.
8. Add the sour cream last and beat well.
9. Pour cream cheese into the spring pan.
10. Place spring form pan into a “water bath” so that the cheesecake does not crack in the middle (use a jelly roll pan and fill about half way up with hot water. You may have to do this again after about 45 mins of baking… making sure the water is HOT both times)
11.CAREFULLY Place on the 2nd to top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
12. When time is up, turn off oven and slightly prop open oven door and leave in oven for one more hour.
13. After one hour, remove from oven.
14. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
15. A cheesecake should season; the flavor ripens and becomes enriched.
Place chocolate chips and peanut butter in glass microwave safe bowl. Microwave on high for 30 seconds at a time; being sure to stir thoroughly after each increment. Until mixture is completely melted and smooth.
Pour into piping bag and drizzle over cooled cheesecake (before putting into the fridge). Garnish with reeses cups if desired.
|Posted on May 29, 2013 at 6:50 PM||comments (0)|
(makes 1- 9x13 deep baking dish)
*please note that the above picture is not mine. I am not claiming it. I will post my pictures once I make my recipe!
· 2 boxes Lasagna noodles (Barilla™- Oven Ready/ lay flat**)
· 2 jars good Marinara sauce (I prefer Newman’s Own™**) Reserve some for bottom of pan –tip- after pouring sauce into meat, recover and tip upside down. Use what’s left for reserve.
· 1 ½ pounds ground pork
· 1 ½ pounds lean ground beef
· 1 small yellow onion- chopped or minced (your preference)
· Sliced portabella mushrooms- cleaned (optional)
· 1-2 fine sliced zucchini (mandolin slicer is best to use)(optional if in season)
· Large container of fat free cottage cheese
· Medium container low fat ricotta cheese
· approx 2 bags Italian blend cheese (do not use low fat or fat free for topping, as it does not melt as well)
· FRESH garlic- to taste (you can use Gourmet Garden™ squeeze tube garlic as well**)
· Italian herbs- to taste (I use Gourmet Garden™ squeeze tube Italian Herbs**)
· 2 large or x-large Eggs
1. Preheat oven to 400⁰ F.
2. Meanwhile, brown both beef and pork with about 1TBS garlic and about 1TBS Italian seasonings, until fully cooked in large skillet. Drain any excess fat drippings. Return to skillet.
3. In same skillet, add minced onions, mushrooms (optional) and marinara sauce(less reserved). Cook until onions and mushrooms have become soft, stirring occasionally. (approx. 10 mins-)
4. While sauce is cooking, in a large bowl, combine large container cottage cheese, medium container ricotta cheese, 1 bag of Italian blend cheese, garlic to taste and Italian seasoning to taste (start off small, you can always add more after. Mix well. Before adding the egg, taste your mixture and adjust accordingly to your liking. When proper flavor is achieved, mix in eggs until well blended.
5. In 9x13 deep glass baking dish- spread reserved Marinara sauce evenly onto bottom of baking dish.
6. Add a single layer of uncooked lasagna noodles, pour 1/3 meat sauce over noodles; add another single layer of uncooked noodles on top of meat mixture. Now add a generous layer of cheese mixture on top of uncooked pasta. Lay out thin cut zucchini on top of this, if using. Pour 1/3 of meat sauce over the cheese mixture/ zucchini. Repeat, making sure final layer of uncooked pasta is on top and topped with remaining meat sauce.
7. Cover tightly with foil and place on a cookie sheet to catch any overflow; bake for approx. 1 hour on middle rack (must be bubbling when removed)
8. Uncover and sprinkle with Italian blend cheese (about ½ bag), place back into oven until cheese is fully melted and slightly browned. DO NOT COVER when melting the cheese.
**Please note that I am only suggesting these products due to my own personal preference. I am in no way affiliated or trying to advertise for the above said products.
|Posted on May 9, 2013 at 10:05 PM||comments (0)|
Banana Bread Bundt Cake
• 3 cups AP Flour (can use unbleached)
• 2 tsps baking soda
• ½ teaspoon salt
• 8 oz (2 sticks) unsalted butter, room temperature
• 1 3/4 cups white sugar
• 2 extra large eggs, preferably room temp
• 4 VERY ripe bananas, slightly mashed
• ½ cup vanilla bean yogurt
• ½ cup sour cream (can use fat free)
Optional add ins:
1 cup chopped nuts (unsalted)- More if you'd like
1 large apple, cored and cubed
fresh strawberries, stemed and sliced
1. Center a rack in the oven and preheat to 350°F.Coat a 9- to 10-inch Bundt pan with flour baking spray (or butter flavored cooking spray). (note: Don't place the pan on a baking sheet because you want the oven's heat to circulate through the Bundt's inner tube.)
2. Sift together; flour, baking soda and salt. (see picture)
3. Working with a stand mixer, with fitted paddle attachment, or with a hand mixer in a large bowl (which I do not recommend, because these can be too aggressive on the dough- but, if it’s all you have, then please go for it!) beat the butter on medium speed until creamy (shown). Add the sugar and beat at medium speed until pale and fluffy. Beat in the then the eggs one at a time, beating for about 1 minute after each egg. Reduce the mixer speed to low and mix in the bananas until bananas are blended but you can still see lumps (please note that this will make the mixture look like it has curdled.. DO NOT WORRY, this is supposed to happen (see picture). Next, lightly mix in half the dry ingredients, and then pour in the vanilla yogurt and sour cream. Mix through. Finally, mix in the rest of the flour mixture and any additional ingredients you may be using (in the optional add ins section above). Pour the batter into the pan, using a rubber spatula to assist with any leftover mixture. Tap the bottom of pan lightly on the counter to rid of any bubbles and to even out the mixture.
4. Bake for 50-60 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it seems to be browning too quickly, cover it loosely with a foil tent.
5. When done, transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature. If you have time, wrap the cooled cake in plastic and allow it to sit overnight before serving - it's even better the next day.- If using the icing, do not pour on before covering with plastic wrap.
OPTIONAL WHITE ICING:
• 1 ¼ cup powdered sugar
• 3 Tbs milk (to start)
• Mix milk into sugar
• Add more milk, 1 tbs at a time to achieve desired consistency
• Drizzle on bundt cake, making sure to get drizzle into the creases of the cake