Five Easy Ingredients

My boys, husband and I really enjoy granola. It is great on top of yogurt, as cereal or snack or just anything else you can imagine. Recently I found this recipe and it just required 5 simple every day ingredients (plus a few add-ins as we desired).

Easy Peasy Granola Recipe
adapted from: http://www.superhealthykids.com/homemade-granola-only-5-ingredients/

6 cups oats (I used a combo of quick cooking and regular)
1/4 cup brown sugar
1/2 cup oil (I melted coconut oil)
1/3 cup honey
2 t vanilla

Combine oats and brown sugar. Melt together oil, honey and vanilla.  Pour over oats and sugar. Spread out on 2 parchment lined cookie sheets.  Bake at 350 for 30minutes....stirring occassionally. At 5minutes until it was time up I topped with 1 cup coconut (just to lightly toast it). Cook remaining 5minutes.  Remove from oven and stir in 1 cup craisins and 1 cup raisins. Cool and store in an airtight container.

Meal For Kings

My husband and I are always so loving.  The last month he has been awesome since I have been out of commission for awhile. I have made these pancakes a couple times-there is never enough leftover to warrant putting them in the freezer for another full freezer meal.  My boys love their pancakes...I love them.

Buttery Delicious Pancakes
adapted from: http://www.ohsweetbasil.com/melt-in-your-mouth-buttermilk-pancakes-recipe.html

2T sugar
2 cups flour, sifted
1 t baking soda
2 t baking powder
2 T butter, melted
2 eggs
2 cups buttermilk

Whisk lightly together. Grease your griddle and cook as you would pancakes. Top with syrup and chocolate chips (shh. its the boys' favorite way).

Glorious Fish Dinner

Over the summer my Dad took my husband, brothers (including my brother in law) salmon fishing. They all had lots of fun.  It was much appreciated; with all the fish we ended up coming home with. We made some of that delicious salmon...it was awesome.

Teriyaki Salmon
adapted from: http://damndelicious.net/2012/05/30/teriyaki-salmon-with-sriracha-cream-sauce/?m

1 T cornstarch, mixed with 1/4 cup water
1/4 cup soy sauce
1/4 cup brown sugar
1/2 t ground ginger
1 T fresh ginger, chopped
1/4 t garlic powder
2 T honey
1 cup (additional) water
4 (5oz) salmon fillets

Whisk all ingredients together (minus the salmon) on the stove until thickened.  Cool completely. Place salmon in a resealable bag/container.  Cover with sauce.  Let marinate at least 30 minutes (I did about 24hours).  Once the salmon is done marinating, bake at 400 for 20minutes. Serve over rice and stir fry veggies.

Tuna Salad Upside Down

I have always had a soft spot in my heart for a great tuna salad sandwich.  However since going gluten free it has been tough to figure out how to make it without the toast. I made this and placed it on top of some crunchy salad greens with a drizzle of balsamic vinegar and cheddar cubes.  It was so good.

Tuna Salad
adapted from: http://www.kraftrecipes.com/recipes/crunchy-tuna-salad-sandwich-54279.aspx

1 (6-7oz) can tuna in water, drained and flaked
1/4 cup mayo
1/2 cup chopped dill pickles (about 3 pickles)
1 t Dijon mustard
fresh ground black pepper, to taste

Mix all ingredients in a bowl. Either put on a great toasted bread or on salad greens with cheddar cheese.

Cheeseburgers In Disguise

Recently I made these burgers.  I am glad I could trick BAP and SSP into eating them.  I just called them cheeseburgers. Down they went! Note to self mark this recipe as a win-win. So delicious even on a Friday evening. mmm...I am looking forward to making these again soon.

Black Bean Burgers (done right)
adapted from:   http://iowagirleats.com/2012/06/18/chipotle-black-bean-burgers/

1 (15oz) can black beans, rinsed and drained
1/2 small red onion, diced small
1 chipotle pepper with adobo sauce (I used about 1t powdered chipotle)
2 garlic cloves
1/2 t cumin
1/4 t salt
3/4 cup corn kernels (if frozen, thawed and drained)
3/4 cup crushed tortilla chips

In a food processor, puree together the 3/4 beans, onion, chipotle pepper, garlic, cumin and salt. Scrap to another bowl and add remaining beans, corn and crushed tortilla strips. This mixture will be very wet. Divide mixture into fourths. Place on a plate and let rest in the fridge for 30minutes so they can firm up some.  Cook on a greased griddle about 7min per side (until lightly golden brown). Top with cheese...pepperjack is good. Serve with salsa and guacamole on a bun.

Perfection For Friday

We have been trying to go meat free every Friday of the year.  Though it has been hard, it is rewarding.  I found a delicious egg casserole recipe...though BAP and SSP did not really care for it. They gagged down their leftovers for breakfast the next day.

Chiles Rellenos
adapted from: Fix and Forget It New Cookbook

8 oz can whole green chilies (10 chilies)
1/2 lb pepper jack cheese, cut into 10 strips
4 eggs
1 cup milk
1 t chili powder
1 t cumin powder
1/2 cup shredded cheddar cheese

Rinse seeds from chilies.  Stuff with cheese strips.  Place in a greased 8x8pan. Top with shredded cheese. Preheat oven to 350. Whisk together eggs, milk, cumin and chili powder.  Pour egg mixture carefully over chilies. Bake for about 30-45minutes until knife comes out clean. (You can alternately bake on HIGH in the crockpot for 3 1/2 to 4hours).

Special Salad...For A Special Day

Happy Mother's Day to all moms out there, especially my own.  I was fortunate enough to celebrate with both my mom and mother in law this year. My dear husband made this salad for our meal.

Coleslaw
adapted by: http://www.foodnetwork.com/recipes/emeril-lagasse/delta-cole-slaw-recipe2.html

1 head of green cabbage, thinly sliced and chopped
2 apples, peeled and chopped fine
1/2 large onion, shredded
1 1/2 cups shredded carrots
1 cup apple cider vinegar
1 cup sugar
2 t kosher salt
pepper
1 t dry mustard
2 t celery seeds
1/2 cup vegetable oil

In a large (non-metal) bowl, add cabbage, apple, carrots and onion.  Cover and let rest for an hour. in the fridge Drain any liquid.  In a small saucepan heat vinegar, sugar, salt, pepper, mustard and celery seeds; stir until sugar dissolves.  Stir in oil. Toss with cabbage mixture.  Cover again and let chill for another 2-3 hours. Drain any excess liquid.  Stir. Serve.

More Turtles, Please

With today being Easter these potatoes are a perfect and easy side to go with the traditional ham dinner.  Mom made these often while we grew up.   A few nights back I made these potatoes to go with our roasted chicken. BAP loved them and kept calling them turtle potatoes.

Crispy Parmesan Potatoes “Turtle Potatoes"
adapted from: http://www.kraftrecipes.com/recipes/crispy-parmesan-baked-potatoes-143372.aspx

1/4 cup butter
1/2 t garlic powder
1 t onion powder
3/4 t thyme
1/2-3/4 cup Parmesan cheese, shredded
4 medium Yukon potatoes, halved length wise

Preheat oven to 400.  As the oven preheats, put a 9x13pan in the oven with the butter. Let melt. Remove from oven.  Sprinkle evenly with garlic, onion, thyme and Parmesan. Nestle potatoes in the mixture. Bake for 35minutes.

Cheese-y Deliciousness

About a month ago I made this recipe. The boys inhaled it. However they did groan when they saw the green (from the spinach-you can leave it out if you like).  Today being Ash Wednesday, it is a good meatless dish (for those of us that enjoy veggies). I added how I would do it if I were not make it meatless too.

Cheese Tortellini Casserole
adapted from: http://www.simplyrecipes.com/recipes/cheesy_tortellini_casserole/

24oz cheese tortellini (either frozen or dried), cooked
12 oz mushrooms, chopped to ressemble meat (or just use Italian sausage for a meat-y variety)
28oz can crushed tomatoes (pasta sauce)
1/2 cup frozen spinach, thawed and drained
Italian seasoning with garlic and onion
2 cups mozzarella cheese, shredded
1/2 cup Parmesan, shredded

Combine all ingredients (except for cheeses) in a large bowl.  Add to a greased 9x13 pan. Top with cheeses. Cover with greased foil and bake until slightly melted. Remove foil and bake an additional 5minutes until lightly browned.

Delicious Pairing

Rummaging/reorganizing my freezer last week I noticed that I had some frozen salmon fillets...yum. Now what could I do with them that would be good?! I found this recipe.  Even though BAP was a bit skeptical at first he loved it after he tried it (who would have thought that this could happen?!). SSP gagged his down...he did not enjoy it as well (I guess I cannot expect a 4 year old to like EVERYTHING).

Salmon with Chili Sauce

adapted from: http://www.epicurious.com/recipes/food/views/Salmon-with-Sweet-Chili-Glaze-Sugar-Snap-Peas-and-Pea-Tendrils-358190

1/4 cup Asian sweet chili sauce (looks like orange marmalade with an extra umph)

2 T soy sauce

1 t ground ginger

3 salmon fillets

Stir together chili sauce, soy sauce and ginger.  Pour over salmon fillets and let rest for about 25 minutes.  Broil for about 10minutes.  Serve over teriyaki noodles and stir fried veggies (I found some yummy noodles at Costco in the  cold case section. Perfect!)

Homemade Food Goodness

Tater tots are so comforting...I am not sure what it is if it is the pillowy-ness of fluffy potatoes or what.  However I love them....even as a bed for taco salads when chips are not readily available. These recipes are delicious. I hope I can make a whole bunch one day and freeze so I have them readily available when I "need" them.

Homemade Tater Tots
adapted from: http://dontmesswithmama.com/gluten-free-homemade-tater-tots/

4 Russet potatoes, peeled and diced (I used Yukons)
1/2 yellow onion, diced small (omitted)
3  garlic cloves, chopped (omitted)
3 T shortening
1/2-3/4 cup Parmesan cheese, shredded
1 1/2 T cornstarch
salt/pepper/paprika (I used a combination of salt/pepper/onion/garlic powders)

Place potatoes in a pot. Cover with water. Boil until just tender. Drain. Place potatoes in a bowl; add other ingredients.  Cut together with a pastry cutter.  Using a greased cookie scoop, drop on to a Parchment lined cookie sheet.  Bake at 400 for about 25minutes or until golden brown.

Sweet Potato Tots
adapted from: http://www.supergluemom.com/sweet-potato-tater-tots-recipe/

3 cups cubed sweet potatoes
1 cup Parmesan cheese, shredded
salt

Place cubed sweet potatoes in a pot. Cover with water; boil until just tender. Drain. Place potatoes in a food processor with other ingredients. Whirr together. Using a greased cookie scoop, drop on to a Parchment lined cookie sheet. Bake at 425 for about 15minutes.

Crispy & Good

Every now then we have a hankering for oven fried potatoes. The other night we had some friends over for dinner. With summer still here I thought I would BBQ for dinner. I made some amazing chicken and had to come up with some sort of side dish.  How about some crispy oven fried potatoes.  This recipe was the talk of the evening (how'd you get them so crispy and flavorful). Look no further.

Oven Baked French Fry Potatoes
adapted from: http://www.rachaelray.com/recipe.php?recipe_id=4020

6 potatoes, cut up into fries (about 12-16 sticks each)
olive oil
salt and pepper

additional olive oil
favorite seasonings (I used an garlic onion mixture)

Toss potatoes in olive oil in a large bowl. Lay out potatoes on 2 large (lined) cookie sheets (saving bowl). Salt and pepper potatoes. Bake at 400 for about 20minutes. Remove to bowl. Add additional olive oil if need and toss with other seasonings. Place on lined cookie sheets again.  Bake at 425 for about 25minutes until crispy. Perfection!

Berry Delicious

Picking huckleberries is hard work...but very rewarding after several hours. These delicate berries are MUCH better than blueberries. Since tasting them for the first time many years ago, I was hooked. I wish they were more readily available all year. This summer I have picked a few cups worth...I may have to go hunt more before the summer is over. These pancakes were perfect with them.

Lemon Huckleberry Pancakes
adapted from: http://thepioneerwoman.com/cooking/2011/09/lemon-blueberry-pancakes/

1 1/2 cups flour (I used gluten free)
1/4 t salt
1 T plus 1 t baking powder
3 T sugar
1 1/2 cups milk (plus more if batter is too thick)
splash of lemon exttract
1 egg
1 1/2 t vanilla
2T butter, melted
huckleberries

Mix all ingredients together except for berries.  Coat a hot griddle with butter/baking grease. Dollop batter by 1/4 cupfuls on to griddle; sprinkle with some berries. Flip when slightly golden on the bottom. Serve with maple syrup and butter (or just butter).  Tasty and delicious!

Oven Roasted Perfection

Oven roasted potatoes are a family favorite around here.  We love them every which way. A few nights back I made some killer ones; I cannot wait to make them again (as my mouth is watering thinking about them).

Dijon Oven Roasted Potatoes
adapted from: http://allrecipes.com/recipe/dijon-roasted-potatoes/?scale=16&ismetric=0

5 lbs potatoes (red and yellow), cut into bite sized chunks
2 bell peppers, cut into chunks
8oz mushrooms, sliced in half
1/2 cup olive oil
1/3 cup Dijon mustard
1 t dried thyme
1 T minced garlic
1/2 t salt
1/4 t pepper

Mix oil, mustard, thyme, garlic, salt and pepper (I think chopped onion would be yummy too). In a large bowl combine veggies. Pour mustard mixture over all. Toss. Place on 2 greased cookie sheets. Bake at 375 for about 45 minutes until potatoes are tender.

Perfect Veggies

For Father's Day dinner I was put in charge of making a veggie dish for dinner (to go along with the oven-roasted salmon Mom made). This veggie delight was so good and tasty.  I hope you enjoy it as much as we did. Happy Father's Day to my husband, Dad and Father in law!

Oven Roasted Ratatouille

adapted from: http://www.budgetbytes.com/2014/05/oven-roasted-ratatouille/

1 red onion, diced

1 can petite diced tomatoes

1 t basil

1 t oregano

1/2 t thyme

2 summer squash, diced into small pieces

2 zucchini squash, diced

1 eggplant, sliced thin

3 Roma tomatoes, sliced

1/2 green bell pepper, diced

1/2 cup Mozzarella cheese, grated

1/2 cup Parmesan cheese, shredded

Saute onion in 1 T butter and 1 T olive oil until slightly softened.  Add basil, oregano and thyme; stir in tomatoes.  Simmer slightly until some of the liquid has evaportated.  Put 1/3 of this mixture in the bottom of a greased deep oblong pan.  Place sliced eggplant on the bottom with a layer of the tomato-onion mixture on top. Scatter squashes, green pepper and tomatoes on top. Lastly add the final layer of tomato-onion goodness. Cover with foil.  Bake at 400 for about 30 minutes. Uncover and top with cheeses.  Bake another 15minutes. Serve over pasta if desired.

Mind Blown

The other night I was in the mood for one of my boys' time favorite meals.  Macaroni and cheese. (I depise the stuff unless it is my mom and grandma's recipe).   This recipe is a very close second.  BAP and SSP loved this...they ate a ton of it!

Secret Macaroni and Cheese
adapted from: http://www.ihearteating.com/2013/06/17/secret-ingredient-baked-macaroni-cheese/


1 (2lb) package chopped cauliflower florets
1 (16oz) dry pasta
2 cups milk
1 (8oz) package cream cheese
1/2 (8oz) package cream cheese
4 cups shredded cheese (I used medium cheddar-I think pepper jack would be yummy)
1 1/2 t dried mustard
1 t garlic powder
1/2 t onion powder

Cook cauliflower in boiling water until softened. Remove cauliflower.  Cook pasta in the same water until 1 al dente. Puree cauliflower in a food processor until riced. Place milk in a sauce pan, heat until simmering, Add cream cheese is melted. Add cauliflower puree and spices.  Stir until smooth. Slowly add shredded cheese (except a cup).  Place half the noodles in greased 3 quart pan (with a small amount of a sauce on the bottom).  Pour half the cheese sauce over top. Top with remaining noodles then sauce.  Bake at 350 for an hour, covered tightly.  During the last 15minutes uncover and cover with remaining cheese.

What Is That...Tofu?!

Yes, I did buy tofu...but won't ever do it again!  I was looking for a protein alternative for meatless Fridays during Lent (so I bought a 4 pack).  It was not bad but not the best either.  I think I will just do meatless, in the old fashioned rice and beans sort of way....unless I try making tofu again with Mexican seasoning instead of Asian flair.

Vegetarian Lettuce Wraps
adapted from:  http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/
& http://justasmidgenoflove.blogspot.com/2012/11/wrapped-up-in-style.html

"Meat"
1 (14oz) Firm Tofu, pour water off
1/4 cup soy sauce
2 t sesame oil
1/4 t powdered ginger
1T sugar

Sauce
2T Sriracha sauce
1T maple syrup
2 t sesame oil

In a non stick pan drizzle about 2 T olive oil.  Dump in drained tofu.  "Brown" as you would do ground beef for tacos/spaghetti.  Pour in soy sauce, sesame oil, ginger and sugar.  Mix around until all (or most) liquid is evaporated. In a small bowl combine Sriracha, syrup and sesame oil. Serve in bibb lettuce leaves (wrapped up taco style) and drizzled with sauce.

Potato Love

My husband and I love potatoes...in the fact they can feed an army for super cheap.  I love watching Food Network (to get inspiration on my recipes).  This recipe seemed so delicious on its own, so I did not tamper with it (other than making it a main dish instead of the recommended side).  It was AWESOME.

Cast Iron Skillet Potato Cake
adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/cast-iron-skillet-potato-cake-recipe/index.html

1 stick butter, melted
7 medium size Yukon gold potatoes, peeled and sliced super thin
2 t dried thyme

Preheat oven to 400.  Place potato slices in a large mixing bowl.  Pour butter through a fine sieve (so milk solids-the chunky white stuff-stays behind) over potatoes.  Stir.  Sprinkle with thyme.  Stir so each potato slice gets a bit of the yumminess.  Place potatoes around in circles in a large cast iron pan.  Layer multiple times.  Cook on the stove on high for just 5-8 minutes until starting to get golden.  Place in preheated oven and cook for another 45minutes until super golden and potatoes are tender when pierced by a fork.  Flip on to plate.  Slide back into pan (so top is now on the bottom) and cook an additional 5-8minutes.  Flip on to a serving dish.  Voila!  Perfection.
(I just place all in pie plate layering...not cooking before on stove...just cooked at 400 for 45minutes)

Blessed John Paul II, Pray For Us

Happy Feast Day, Dear Husband!  I love you so much. Today being your Feast Day (Name Day), I thought we could celebrate with one of your favorites....pierogies.  Even though you do not have an ounce of Polish blood in you (you are married to one), I thought we would celebrate with them since Blessed John Paul II was 100% Polish.

Polish Pierogi
adapted from: http://www.tasteofhome.com/recipes/polish-pierogi
& Polish grandmother friend

Dough
4 cups flour
2 eggs
1/2 cup sour cream
1 t salt
2/3 cup warm water

Filling
1 pound White American cheese
1 pound mashed potatoes (great way to use leftovers) - 3 cups
salt/pepper

Toppings (optional)
Browned Butter (husband's favorite)
Sour Cream (my favorite)
Sauerkraut

Combine flour, eggs, sour cream, and salt.  Slowly add water until an elastic dough is formed.  Let rest.
For filling make mashed potatoes.  Stir in cheese until melted; add seasonings to taste.  Divide dough into thirds.  Roll out one third the dough until 1/8 inch thick.  Cut into 3inch rounds.  Spoon about 1t-1T filling into the middle of the rounds.  Fold and pinch (seal) shut.  Let rest on a floured counter.
Bring a large pot of water to boil.  Drop pierogie (3-4 at time) into boiling water.  Simmer 15minutes. Remove with a slotted spoon.  Place in a large bowl or glass dish.  Serve warm.  If desired top with topping of your choice.

ALTERNATIVE:
adapted from: http://www.tasteofhome.com/recipes/pierogi-pasta-shells
Stuff filling in cooked jumbo pasta shells. Bake (covered in a greased 9x13pan) at 350 for 25minutes.

Boxed No More

My boys absolutely LOVE boxed macaroni and cheese.  Typically if I try and make it from scratch, they will give it a wrinkled nose, a sneer, and an "Ewww we don't like this, Mom!" (even if they have not even tried a bite).  However tonight was a different story; it was a huge hit. My mom reminds me that my grandma used to make macaroni and cheese like this (Thank you for sharing Grandma's recipe, Mom!)

Grandma's Macaroni & Cheese (The Best Ever)

1 (16oz) pkg medium sized noodles (I used large elbows), cooked just slightly under al dente
1 stick butter/margarine
6 T flour (mixed with 1/2 t each onion powder, garlic powder, and dry mustard)
5 cups milk
2 cups shredded sharp cheese (I used a cup of each white cheddar and yellow cheddar)

Grease a large corning-ware oven-safe dish or 9x13pan.  Cook noodles.  Drain.  Return to the pot.  Stir in the butter (until melted and every noodle is covered).  Sprinkle flour all over until all the pasta is coated. Place half the noodles in the pan; top with half the cheese.  Repeat. Pour milk all over.  Bake (covered) at 350 for an hour.  I served with hot dogs on the side.