Grilled Steak and Corn - Made by My Man

Grilled Steaks, Corn on the Cob, Garlic Oven Fries and Caprese Skewers made for a fantastic dinner on a hot summer night. I'm getting hungry again, just looking at these pictures. We rarely cook steaks at home.  Do you want to know why? Because this girl just did not know how to cook one at all. I hated the thought of buying a great piece of meat and then having it turn out poorly because I didn't do it justice.

When my husband volunteered to do some research (aka. Google and try to figure out what we were doing wrong) and then grill them, I was thrilled to turn the work over to him. Listed below is what he did this time and they turned out great! I suspect that we'll be grilling beef a whole lot more often now that the intimidation has worn off a bit.

I would LOVE to know how you grill your steak. Please share your secrets and tips! There is a lot of information online, but how do you know what is good or bad advice? Feel free to link me to your site if you've posted any grilling information there. Thank you in advance!

DIRECTIONS for Grilled Steaks
Remove steak from the refrigerator about 90 minutes before grilling. Steak should be at room temperature before it hits the grill.
Preheat the grill to make sure it is hot before grilling the meat. 
Rub a crushed garlic clove onto all sides of the steak.
Crack fresh pepper all over the steak and rub it into all sides of the steak.
Squeeze the juice of half a lemon or lime onto both sides of the steak, this is supposed to help tenderize tougher or less expensive cuts of meat.
Searing the steak on a high grill heat helps seal in the juices. Set the steak on the grill at a 45 degree angle for 2-3 minutes, then use tongs (not a fork or knife, because that will cause the juices to drip out of the meat) to rotate another 45 degrees and cook 2-3 more minutes. Flip the steak over and repeat.
Grill on low for another 3-5 minutes with the lid closed. The steak should be about medium rare now, depending on thickness.
Remove steak from the grill and place on a platter.
Rest the steak on the platter for a full 5 minutes prior to cutting. This allows the juices and flavor to develop more fully.

DIRECTIONS for Grilled Corn on the Cob
Remove husks and rinse corn thoroughly.
Brush with softened butter and then sprinkle with kosher salt and fresh cracked pepper.
Wrap in foil and place on the hot grill.
Grill for 30 minutes, turning the corn over every 10 minutes.

Click here for printable recipe

Strawberry Banana Smoothie

Sometimes the simplest things we make surprise us by being some of the best. I was in the mood for a smoothie, however I was out of many of my favorite add-ins. I was pleasantly surprised by this simplified version. It was delicious.

1 cup milk

1 frozen banana

10 frozen strawberries

1-2 tablespoons honey

Layer into blender and puree until smooth. 

This made (2) 12 ounce smoothies.

Click here for printable recipe

Homemade Scented Playdough

We've been making our own playdough for a while now and I like everything about it. This is not your typical playdough. It smells great, the texture is very smooth and cleanup is a breeze. Best of all, it is beyond easy to make.  My sister requested that I post the directions for making the playdough and I thought, why not?

I realize this is a food blog, but humor me for a moment. Does it count as a recipe if it is a list of food ingredients? I'll be back later today with a recipe for something you might actually want to eat.

1 1/2 cups of flour
1/4 cup salt
.13 oz package of Koolaid, this provides the scent and the color
1/2 teaspoon cream of tartar
1 1/2 tablespoon olive oil, any oil will work
1 cup boiling water

Combine the dry ingredients and then add the wet. Stir with a spoon until it cools enough for you to knead. Knead the dough until it is smooth. If the dough is too wet, sprinkle in more flour a tablespoon at a time. I've listed above the exact measurements that I use most of the time. However, I've found that if it is a humid day it might require extra flour. I've added as much as an additional 1/3 cup of flour on occasion.

Store the playdough in an airtight container in the refrigerator.

*Tip for easy cleanup: Give each child a large baking sheet to use underneath his dough while he is playing.

Click here for printable recipe

Caprese Skewers with Balsamic and Olive Oil

Tomatoes bursting with flavor alongside mozzarella and fresh basil, then drizzled with olive oil and balsamic vinegar and sprinkled with kosher salt and freshly cracked pepper. This was an incredibly simple and delicious summer side dish to accompany a grilled dinner. I was able to prepare these in less time than it took for the steaks to rest after grilling.

20 Campari or Cherry tomatoes
20 small slices of mozarella cheese
10 basil leaves, torn in half
Extra virgin olive oil
Balsamic vinegar
Kosher salt
Freshly cracked pepper

Slide the tomatoes, mozzarella and basil leaves onto skewers and place them on a serving dish. Drizzle them with extra virgin olive oil and balsamic vinegar. Sprinkle with kosher salt and freshly cracked pepper.

Click here for printable recipe

Crisp Garlic Oven Fries with Purple Potatoes

Crisp on the outside and roasted until fluffy on the inside, these potatoes were a simple side dish to prepare on a night when I really didn't feel much like cooking. Lucky for me, my man decided to spoil me and make the rest of dinner on the grill. We are not grilling experts by any stretch of the imagination, but we are learning and he did an excellent job. Dinner was delicious and it was made even more wonderful by the fact that he did all the clean up as well. I love that man! 

Question for you, have you ever eaten purple potatoes? I was fascinated by them when I stumbled on them at the market the other day. They tasted about the same to me as the other potatoes in this batch. I'm pretty sure I wouldn't be able to tell the difference blindfolded.

I've looked around online and found some information that led me to believe these might be a healthier potato option. I've read a couple articles that implied these potatoes are packed with antioxidants due to their coloring.  I have already added these lovelies to our garden list for this fall, but I'd love to know if they really are healthier.

Crisp Garlic Oven Fries with Purple Potatoes

2.5 lbs red, yellow and purple fingerling or baby potatoes
2 tablespoons extra virgin olive oil, plus a bit more for greasing the baking sheet
1 teaspoon garlic powder
course sea salt and fresh cracked pepper to taste

Preheat the oven to 425 degrees and place oven racks on the very top and on the very bottom levels. Grease a baking sheet with olive oil and set aside. Quarter the potatoes lengthwise and place in a large bowl.

Drizzle with olive oil and toss with your hands to coat. Sprinkle generously with garlic, salt and pepper. Toss again with your hands. Spread potatoes out across the baking sheet, skin side down. Sprinkle once more with salt and pepper.

Bake at 425 for 25 minutes, or until tender. Pierce with a fork to test tenderness. Then move potatoes to the top rack and set oven to broil. Broil for just a couple of minutes (do not even step away from the oven) until they are browned and crispy on the outside.

Click here for printable recipe

Chicken Salad Wrap

Tangy chicken salad, wrapped inside a homemade tortilla stuffed with lettuce. With fruit on the side, this was a delicious and simple lunch for an absurdly warm summer day. I initially wanted to make a Cashew Chicken Salad. However, I was fresh out of grapes and didn't have cashews in the house. So, I worked with what I did have and I'm happy with the result.

Ingredients listed are for one wrap:
Tortilla (homemade or store-bought)
Assorted lettuce greens, I used a spring mix
1/2 cup cooked chicken, diced, I used white and dark meat
1 tablespoon mayonaisse
1 tablespoon sour cream
squeeze of a fresh lemon, according to taste
pinch of salt and a dash of pepper, according to taste

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, salt, and pepper. Add the chicken and toss gently to coat. Cover and chill for at least 1 hour.

Spread the lettuce inside the tortilla and fill with chicken salad. Serve the wrap along with the freshest peaches and cherries of the season for the perfect meal.Enjoy!

Click here for printable recipe

Chocolate Peanut Butter Chocolate Chip Ice Cream

Rich chocolate and peanut butter ice cream with chocolate pieces throughout, this is the most decadent ice cream I have made yet. The smaller chocolate pieces were just the right amount of dark chocolate to mix into the ice cream. I haven't shared it with them yet, but I know my boys are going to flip over this ice cream.(Yes, it's been in my freezer for a few days now and yes, I've been enjoying it daily. There just hasn't been the right moment to share it yet. You do believe me, right?)

Chocolate Peanut Butter Chocolate Chip Ice Cream
recipe inspired by Jen at My Tiny Oven

2 cups heavy cream
2 cups whole milk
1 cup sugar
1/2 cup unsweetened Dutch process cocoa powder
1/8 teaspoon salt
1 cup smooth peanut butter
1 cup chocolate chips, semi-sweet or bittersweet, roughly chopped (after chopping it was about 3/4 cup)

In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. If you are impatient like me, increase the heat, but continue stirring non-stop.  Do not step away at this point.

When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.

Process according to your machine's instructions. When the ice cream is finished, stir in the chocolate pieces and transfer to a freezer-safe container. Freeze until firm.

Click here for printable recipe

Parmesan Panko Baked Zucchini with Marinara

This is such a fun recipe. I made zucchini sticks years ago and had more or less forgotten about them, until I was staring down more squash this past week. I've made them twice since then and I am likely to make them again before the summer is finished. I've made them with and without the Parmesan (trust me, you want the cheese) and they are delicious. Crisp on the outside and roasted on the inside, just make sure they are fully cooked before you remove them from the oven. Note to self: Check with a fork next time. Having to toss them back in to finish cooking during dinnertime is never fun.

Parmesan Panko Baked Zucchini with Marinara

2 large zucchini, sliced into thin sticks and then patted dry
1 egg, lightly beaten
1/2 cup panko crumbs
1/2 cup Parmesan, shredded
1 tablespoon Italian seasoning
kosher salt and fresh cracked pepper to taste
Marinara sauce, warmed

Preheat oven to 425 degrees. Grease a large baking sheet or line with a silpat mat. Slice the zucchini and pat it dry. Combine the crumbs, cheese and seasoning in a small bowl. Sprinkle the zucchini with salt and pepper and then dip in the egg mixture. Press the egg-dipped zucchini into the dry crumbs on all sides, until the zucchini is completely covered in crumbs. Set the breaded zucchini sticks on the baking sheet, skin side down.

Bake for 20-25 minutes, until the sticks turn golden brown.

Click here for printable recipe

Marinated Strawberries with Dessert Crepes

The fresh berries that are in season right now are simply irresistible.  I had a flat of them in the refrigerator the other night and I decided to use them for a quick and easy dessert. I marinated the berries in the afternoon and then while my husband cleaned up from dinner, I made a quick batch of Whole Wheat Crepes. We topped them with these marinated strawberries and a dusting of powdered sugar. They were delicious. This dessert was a special treat and we all loved it. We'll be doing this again for a breakfast this season, while the berries are still so wonderful.

Marinated Strawberries with Dessert Crepes

1 lb fresh strawberries, stems removed and cut into bite size pieces
2-3 tablespoons sugar
juice of one large orange, enough to cover the berries

Wash and prepare berries. Place them in a small bowl or mason jar. Sprinkle sugar on top and toss to coat. Let this rest on the counter for 30 minutes to an hour. The sugar should dissolve and begin to create a syrup with the strawberries. Add the orange juice and toss to coat. Let this rest in the refrigerator for 3-4 hours. The berries will taste best at room temperate, so remove them from the refrigerator at least a half hour before serving.

The berries were delicious on their own and even more delicious with the crepes.

Click here for printable recipe

The winner of the Favorite Things Giveaway is...

Jenny said...

I love your collection! So fun. I could always use another whisk, I have 3, but an even 4 would give each daughter one to yield! Congrats on 100 posts - love the new banner - NICE.

July 18, 2011 7:27 PM 

Thank you all so much for stopping by, saying "hi" and entering your name in my Favorite Things Giveaway. Without you awesome people and your great comments, blogging just wouldn't be nearly this much fun.


EU67Q7KYPZD9 

Loaded Vegetable Quesadilla

Last chance to enter to win one of my favorite things!

 

Warm crispy tortillas, with marinated tomatoes flavoring the sauteed onions and zucchini, all wrapped in melting mozzarella cheese. I was running late with starting dinner; so I decided to throw together some quick quesadillas. It took less than 5 minutes to get the dough started for tortillas. While the dough was resting, I prepped the veggies and then it was just the few minutes to cook them and stuff them. Everyone at the table loved these for dinner. I can hardly wait to make these again.

Loaded Vegetable Quesadilla

recipe serves 4

8 Tortillas (simple homemade recipe here or use store-bought tortillas)

Marinated Tomatoes, warmed

1 small Italian Zucchini, lightly sauteed

1 small yellow onion, sauteed

2 cups mozzarella cheese, shredded

Preheat a large non-stick skillet to medium-high heat. On a large cutting board, layer a tortilla with approx 1/4 cup of cheese, and then spread the vegetables out across it. Sprinkle an additional 1/4 cup or so of cheese on top. 

Using a large spatula, transfer the quesadilla to the hot pan and let it cook for a couple minutes. When the cheese has begun to melt and the tortillas are browning slightly, turn the quesadilla over very carefully. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. 

Using the spatula, transfer the quesadilla back to the cutting board, cut into triangles while it is hot and serve warm.

Click here for printable recipe

Pineapple Orange Julius Smoothie

Have you had an Orange Julius? It's been more years than I want to count since I've had one. So, when I saw a recipe for an Orange Julius over at Lynn's Kitchen, I immediately knew what I would be making today. Obviously, this is not a health food smoothie, but very fun for a treat!

2 cups orange juice

1 cup milk

1/2 cup frozen diced pineapple

1 cup ice

1 teaspoon vanilla

1/4 - 1/2 cup powdered sugar (depends on your preference for sweetness) I went for the full 1/2 cup

This was a great and refreshing smoothie. Just the right blend of sweetness and citrus flavors.

The baby boy tried a smoothie (well, technically a few sips of mine) for the first time today and he was giddy over it. He was being silly and laughing the whole time. I couldn't resist taking a picture to share.

Vegetable Omelets - Made by My Man

Omelets packed with as many vegetables as we can possibly fit inside are one of our favorite meals for breakfast or for dinner. This lovely omelet is brought to you by my awesome husband. Trust me, you wouldn't be the slightest bit tempted to recreate my version of an omelet. Mary's Omelets = Messy Scrambled Egg Skillets. I wasn't feeling great a couple nights ago, so he offered to make dinner. Naturally, when I saw what a work of art his prep bowls were, I grabbed my camera.
Vegetable Omelets
Yield: 2 servings

1 teaspoon olive oil or butter
1 tablespoon scallions or green onions, sliced thin
1/4 cup grape tomatoes, sliced in half
1/4 cup mushrooms, chopped small, these can be sauteed first or added raw
small handful baby spinach leaves, wilted in hot water
1/4 cup cheddar cheese, shredded or sliced thin
4 eggs, very lightly whisked together

Break 4 eggs into a small bowl and whisk them together just for a moment, until they are combined. Place a non stick skillet over low/medium heat on the stove. When the skillet is hot, melt the butter or oil in it and tilt to coat the pan. Pour the eggs into the pan and tilt the pan to evenly cover the bottom with eggs. When the eggs start to set, very carefully run your spatula along the edges of the omelet and lift upwards with the spatula. This will prevent the omelet from sticking to the pan and it should also allow the uncooked eggs to run underneath and cook.

After just a few minutes, when the eggs have turned white on the bottom and are beginning to cook around the edges, place the assorted toppings on one side of the eggs.

After the toppings have been added, let the omelet cook for another minute or so. Then, lift one side of the omelet and slide the omelet mostly over to the lifted side of the pan and flip the lifted side over on top of the other side. Let it cook for about a minute more to finish the eggs and then slide the finished omelet directly onto a plate.

Thank your husband for the fantastic meal and then head to bed before the kids are even finished eating.

Click here for printable recipe

Marinated Tomatoes

I'm feeling very Mary Poppins over here as I realize that just a spoonful of sugar transformed my favorite tomatoes into something altogether different! Perfectly bite size tomatoes marinated in a combination of oil, vinegar and spices with just the right amount of sweetness. I am sold on this flavor combination. I've always liked tomatoes, but these are irresistible! I couldn't stay out of them all afternoon as they were marinating on the counter and in the refrigerator. I kept telling myself I needed to stir them to make sure they were marinating just right. Somehow that wound up in a taste or two each time. Consider yourself warned, these are addicting.

Marinated Tomatoes
recipe adapted from The Pioneer Woman

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons sugar
1 teaspoon salt
freshly ground pepper to taste
1/4 cup parsley, chopped
10 basil leaves, sliced very thinly
1/8 teaspoon ground thyme
2 cloves garlic, minced
2 pounds bite size tomatoes, halved, I used campari, cherry, grape and sunburst tomatoes

Combine everything except the tomatoes and whisk together in a large bowl. Add the tomatoes and toss well. Allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours. If you prefer your tomatoes chilled, place the bowl in the refrigerator for an hour or so before serving. The tomatoes will create their own amazing marinade as they rest.

These are so delicious. I am already thinking about what I might do with the leftovers tomorrow. There is no way I'm letting all of these juices go to waste!

 

Click here for a printable recipe

Milk and Honey French Toast

My friend, Donna, from The Slow Roasted Italian, brought me a loaf of her Milk and Honey Bread last week and it was delicious. As soon as I tasted it, I knew it would be perfect for French Toast. I remembered seeing a recipe a while back that mentioned adding flour to the milk and egg mixture for French Toast. I tried that this time and it was an excellent change. It provided for a fluffy French toast with crisp sides and a perfect interior.
Milk and Honey French Toast

1/4 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
1 tablespoon sugar
1 cup milk
1 teaspoon vanilla extract
3 eggs, lightly beaten
12 slices of bread

In a large bowl, whisk together the dry ingredients. Slowly add the milk, whisking constantly. Add the lightly beaten eggs and vanilla. Pour this mixture into the bottom of a pie plate or another small shallow dish.

Dip each slice of bread into the mixture and let it absorb the egg mixture on each side. Toast on griddle or in pan until golden brown. Whisk the mixture prior to dipping each slice of bread. This will ensure that cinnamon will be on each slice, instead of all the cinnamon being absorbed with the first few slices.

Click here for printable recipe

Huevos Rancheros Breakfast Wrap

Crispy potatoes, black beans, green chile sauce and a warm runny egg made this surprisingly tasty and very easy to throw together. I had a few whole wheat tortillas left from our fajitas and I wanted to use them with our breakfast. I didn't want a breakfast burrito or scrambled eggs, so I came up with this. I loved this and will be making it again. I might even share with the family next time.

Huevos Rancheros Breakfast Wrap

1/4 cup black beans
1/4 cup diced frozen potatoes
2-4 tablespoons green chile sauce
1 egg
1 tortilla

Heat the potatoes in a skillet with a drizzle of olive oil. When they are crispy, remove from the pan and set aside. Warm the beans and green chile sauce in the microwave and then stir together with the potatoes.

In a non-stick skillet over medium heat, cook one egg. When the white of the egg turns white, add just a couple tablespoons of water and cover with a lid to finish cooking the rest of the egg. While the egg is finishing, warm a tortilla in the microwave.

Fill the tortilla with the black beans, potatoes and green chile sauce and then layer the soft egg on top. Fold in half and enjoy the messy deliciousness!

Click here for printable recipe

I'm Giving Away One Of My Favorite Things!

In honor of the 100th post on this blog, I'm going to give away one of my favorite things! I always love giveaways on other blogs. So, I couldn't resist doing one when my husband suggested giving something away for my 100th post. Of course, technically, that was a couple posts ago, but who's counting?

Whisks are my favorite kitchen tool. I use them multiple times a day. I started with just a couple and as these things tend to happen, the numbers grew from there. Once they no longer fit in a drawer, I admitted it was a collection and I displayed them in the kitchen. I look for the unusual ones now and it makes my day when I find a new one.

I absolutely love this whisk. Seeing how I adore mine and use it often, I'm going to give away a brand new whisk and keep my own. This whisk fits perfectly in the palm of your hand. This is a great whisk for scrambling eggs, sifting dry ingredients, and for any number of other small kitchen tasks. Whisk swordfights between little boys and their uncle? Well, this might not be the perfect one for that job. There are better whisks more up to that task.

Just leave a comment telling me the number of whisks in your kitchen and you are entered to win. I will happily ship the whisk anywhere in the world. Limit of one entry per household.

Contest will close at 8:00pm on Saturday, July 23rd. Winner will be announced on Sunday, July 24th. Good luck!

CONTEST IS NOW CLOSED - Winner announcement is here. Congratulations!

Broiled Zucchini

Unbelievably flavorful zucchini really was this easy. The squash was crisp and tender at the same time. I am loving this cooking method even more than roasting. This zucchini was absolutely amazing. I made this as a very simple side dish along with the Honey Dijon Roasted Potato Salad and some Beer Brats. My husband loved the whole meal.

2 large Italian zucchini
olive oil
medium grain sea salt
freshly cracked black pepper

Set the oven to broil and line a baking sheet with foil. Spray or coat the foil with olive oil. Slice the zucchini lengthwise, approximately 1/4 inch thick. Spread the slices out on the baking sheet brush lightly with olive oil. Sprinkle sea salt and crack pepper over the slices.

Broil for 3 minutes and then remove from oven and turn over the zucchini slices. Brush them with olive oil and once again sprinkle with sea salt and crack pepper over them. Broil again for 2-4 minutes until they are tender, but still crisp.

Click here for printable recipe

Honey Dijon Roasted Potato Salad

Warm potatoes, seasoned well and tossed with fresh tomatoes and scallions made this an unusual potato salad. I served this with grilled zucchini and bratwurst and it was delicious. I put the salad together in the morning and then just reheated it before serving. It was delicious.

Honey Dijon Roasted Potato Salad
recipe adapted from Cupcakes to Caviar

2 pounds small red potatoes, cut into small bite size pieces
3-4 tablespoons light olive oil
1 teaspoon olive oil
1 teaspoon garlic powder
5 medium size Roma tomatoes, seeded and sliced into bite size pieces
3 scallions or green onions, thinly sliced, approximately 3 tablespoons
1/3-1/2 cup Honey Dijon vinaigrette (recipe below)

Move the oven rack to the bottom of the oven and then preheat oven to 450. In a large bowl, combine potatoes, olive oil, garlic powder and onion powder. Toss to coat and then spread out across a foil lined baking sheet. Bake for 25 minutes.

In a large bowl, combine the cooked potatoes, tomatoes and dressing. Toss gently to thoroughly coat. Add the scallions and toss once more. This can be served immediately or refrigerated until you are ready to eat. It is best eaten warm or at room temperature. So let it rest on the counter prior or reheat it before serving.

Honey Dijon Vinaigrette

3/4 cup extra virgin olive oil
1/4 white wine vinegar
1 tablespoon dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
plenty of fresh ground pepper

Combine the mustard and vinegar in a medium size bowl and whisk to combine. Add the rest of the ingredients and whisk until thoroughly combined. Let the dressing stand for at least 30 minutes to meld the flavors. Whisk well or pour into a jar and shake well before serving.

Click here for printable potato salad recipe
Click here for printable vinaigrette recipe

Whole Wheat Waffles with Waffle Sauce

In my family, Waffles-with-Waffle-Sauce is one word. Waffles just aren't waffles without the sauce. Waffles are a comfort food for me. Breakfast or dinner, they are guaranteed to make me happy. I don't order them from restaurants and I only like them with my grandma's Waffle Sauce. Yes, it should be capitalized.

Waffle Sauce is amazing in its ability to transform any breakfast food into something amazing. I love it on pancakes as well. My brother's family eats it on German pancakes. I've never served waffle sauce to someone who hasn't fallen in love with it. Waffle sauce is not an every day food for us, but it does have the ability to make an ordinary day extra special.

Whole Wheat Waffles with Waffle Sauce

Waffle Ingredients:
3 1/2 cups flour, I used freshly ground hard white wheat (see milk note if you are using AP flour)
2 tablespoons baking powder
1 teaspoon fine grain sea salt
4 eggs
3 cups milk, *increase this to 3 1/2 cups if you are using AP flour
1 cup butter, melted

Preheat waffle iron. Whisk together dry ingredients and set aside. Whisk together the eggs and milk. Combine the milk mixture with the dry ingredients and whisk well. Slowly add the melted butter and whisk to combine. If you are using fresh wheat, let the batter rest for 10 minutes before cooking the waffles. Letting it rest allows the fresh wheat to absorb more of the liquid and it will thicken the batter.

This recipe makes (18) 4" square Belgium waffles. I freeze the extras (four in a gallon size ziploc bag) and they reheat perfectly in the toaster.

Waffle Sauce Ingredients:
1/4 cup AP flour
3/4 cup sugar
2 cups milk
2 tablespoons butter
1 teaspoon vanilla, I often use a clear vanilla extract just to keep the sauce white
Nutmeg, if you have freshly ground nutmeg, use it!

In a large saucepan, whisk together the flour and sugar. Set heat to medium and add the milk. Whisk together and then continue stirring more or less constantly until it begins to bubble and is thickened. You can raise the heat a bit, but watch carefully as this will burn if you are not stirring constantly.

When the sauce has thickened, remove from heat. Add the butter and vanilla and stir to combine. Pour over hot waffles and grate or sprinkle nutmeg over the top.

* I often double this sauce recipe and freeze the extra amount in small containers for individual breakfasts.

Click here for printable waffle recipe
Click here for printable waffle sauce recipe

Chicken Fajitas

Perfect for a summertime meal, these fajitas were both light and filling. Full of flavor and different from the southwestern versions I've tried in the past. These were a refreshing change. My entire family really enjoyed them. I set out the toppings and each of us assembled our own with our favorite foods. One of my boys was excited to fill his almost entirely with mushrooms and cheese and the other one was thrilled to stuff his with extra onions.

Chicken Fajitas
recipe adapted from Mel's Kitchen Cafe

Marinade:
1/4 cup fresh lime juice, 2 large limes provided more than enough for this recipe
1/3 cup water
2 tablespoons light olive oil
2 large garlic cloves, minced
3 teaspoons red wine vinegar, or apple cider vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon sea salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 black pepper
1/8 teaspoon onion powder

Fajitas:
1 1/2 pounds chicken breasts, about 3 large breasts
1 tablespoon light olive oil
1 large yellow onion, cut into thin strips
1 large green pepper, cut into thin strips
1 large red pepper, cut into thin strips
8 ounces mushrooms, sliced or quartered
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon fresh lime juice
dash of salt and fresh pepper

Whisk together all marinade ingredients in a small bowl. Place chicken in a large ziploc bag and pound to an even thickness. Pour the marinade over the chicken and seal the bag. Place in the refrigerator for 2-3 hours.

After chicken has marinated, broil (or grill) the chicken for approximately 5 minutes per side. Remove from the pan and tent with foil on a plate to keep warm. While the chicken is cooking, prep the vegetables.

In a large non-stick skillet, heat the oil over medium heat and then add the onions, bell peppers and mushrooms. Cook until crisp tender, tossing gently with tongs periodically. Add the remaining ingredients and cook another 2-3 minutes, stirring frequently.

Slice chicken thinly and toss with the skillet ingredients. Serve immediately with flour tortillas and top with lettuce, chopped tomatoes, sour cream, guacamole, shredded cheese, or whatever else you like best.

 

Click here for printable recipe

Whole Wheat Tortillas

Success! I am so happy with the way that these tortillas turned out. These tortillas have a great flavor from the wheat and the very mild olive oil. They stayed soft for hours after I made them. I made then right after lunch and then kept them in a ziploc on the counter until dinner.  I have the remaining ones in the refrigerator now, so that I can see how they reheat tomorrow. *Updated to add that they keep very well for a couple of days. Probably longer than that, but ours never last that long in the house!

Whole Wheat Tortillas

1 1/2 cups freshly ground whole wheat flour
1 1/2 cups AP flour
1/2 teaspoon baking powder
3/4 teaspoon fine grain sea salt
3 tablespoons light olive oil
1 cup warm water

Mix together the dry ingredients and then add the wet ingredients. Stir together until combined. Knead on a floured surface until smooth. Divide dough into 12 balls. Cover with a towel and let the dough rest for at least 15 minutes.

Preheat non stick skillet or griddle on the stove-top. Medium high heat worked well for my tortillas. If you toss a drop of water onto the skillet, it should bubble or hiss. To form tortillas, flatten with the palm of your hand and then roll out each ball of dough using a rolling pin.

Place a tortilla in the hot skillet and allow it to cook until it begins to bubble. Turn tortilla and cook the other side. Cooking time for my tortillas averaged 1-2 minutes per side. Stack the tortillas in a towel and cover them to keep them warm.

Click here for printable recipe

Thank you so much!

I owe a HUGE thank you to my friend, Chad at e3studios. He surprised me and designed this fabulous new logo for my blog. I am loving it. It makes me happy every time I see it. Thank you! Thank you! Thank you!

Blueberry Strawberry Smoothie with Chia Seeds

Have you tried Chia seeds? Do you know what they are? Chia seeds are so good for you! My best friend has encouraged me to try them for ages now. Even knowing how beneficial they are, I've had these sitting patiently in my cabinet for over a month. I had no idea what to expect, but it was a pleasant surprise. They did change the texture of the smoothie a bit. It was a bit thicker, but that was the only real difference I noticed. My boys and I really enjoyed these smoothies. I will be including chia seeds in our future smoothies. I am so glad that I finally tried them. 

2 cups milk
1 teaspoon chia seeds
10-12 medium strawberries, frozen
1/2 cup blueberries, frozen
1-2 tablespoons honey

Layer the above ingredients into the blender and blend until smooth.

This recipe makes (3) 10-12 ounce smoothies.

Click here for printable recipe 

Health Benefits of Chia Seeds 

Click here for more info 
What are the health benefits of chia seeds? Nutritionally, chia seeds are beneficial because of their extraordinarily high content of omega 3-fatty acids. About 64 per cent of the weight of the seed is omega 3-fatty acids. They contain about 20 per cent protein and 16 per cent fiber.

Quercetin, myristicin, and kaempferol are also in chia seeds. These are naturally occurring antioxidants that help stabilize tissues that otherwise would be affected by allergies.

The greatest benefit of chia seeds today seems to be minimizing the dietary side effects of an uncontrollable sweet tooth, a diet of 50 per cent or more simple sugars. Laboratory experiments with animals find that adding chia seed to a high-sugar diet gradually reduces insulin resistance.

When cells in the muscles and liver are more sensitive to insulin, the pancreas does not have to release as much insulin to keep bloodstream glucose levels normal. When less insulin is released into the bloodstream, fewer fatty acids are stored in fat cells. This is because insulin is approximately 300 times more efficient at storing fatty acids than it is at storing glucose.

The net effect of long-term consumption of chia seeds, in laboratory studies, is reduced body fat, lowered insulin levels, and lowered blood sugars.

Balsamic Tomato Salad with Trottole and Mozarella

The tomatoes are finally in abundance in my garden and I am so happy. When I saw the harvest this morning, I couldn't imagine anything more perfect for dinner than a salad loaded with tomatoes.

This is one of the most unique pasta shapes I've found to date. I am always looking for fun new varieties to try. What is your favorite pasta shape?

Balsamic Tomato Salad with Trottole and Mozarella

6 cups assorted small tomatoes, I used sunburst, campari, cherry and grape tomatoes
2 tbsp extra virgin olive oil
1/2 cup basil, sliced very thin
1/2 cup Italian flat leaf parsley, chopped small
1 teaspoon kosher salt
1/2 teaspoon fresh cracked pepper
8 ounces trottole, or your favorite large pasta
1 1/2 tablespoons balsamic vinegar
6 ounces black olives, sliced
6 ounces mozarella cheese, diced (mozarella pearls would be great with this as well)

Combine the first six ingredients and let sit at room temperature for 2-4 hours. Once the tomatoes have created their own marinade, add the cooked pasta, olives and balsamic vinegar and toss to coat thoroughly. Transfer the salad to a gallon size ziploc at this point, to make sure that everything is thoroughly coated and marinating. Place in fridge to chill until you are ready to eat.

Right before eating, add the diced cheese and toss to coat. If I am planning for leftovers, I like to save a portion without cheese and add the cheese before eating the next day. I prefer the texture of the cheese when it is first added to the salad.

Click here for printable recipe

Slow Cooked Banana Walnut Oatmeal - In the Crock-pot

More a warm muesli cereal than a cooked oatmeal, this breakfast truly surprised me. The flavors were perfect together. The nuts were softened to the perfect crunch. The cinnamon, raisins and bananas all combined to make this a delicious breakfast. I have already printed a copy of this recipe and put it in my breakfast binder. This will be made repeatedly in the future.

Both of my older boys told me it was delicious and the baby was frantically signing "more, more, more" as I was finishing feeding him. My oldest son (the child who avoids oatmeal whenever possible) requested this for breakfast tomorrow as he went to bed tonight. Apparently, it really was that good.

Slow Cooked Banana Walnut Oatmeal - In the Crock-pot
recipe adapted from Reluctant Entertainer

3 cups milk
2 cups old fashioned rolled oats
2 large bananas, sliced
1/2 cup walnuts, chopped
3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Optional: 1/2 cup raisins

Place all ingredients in the crock-pot. Cook on HIGH for 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. (Confession: I turned the crockpot on and promptly forgot to check it for the next hour. It was perfect when I tested it at the hour mark.)

* I used a 2 quart crockpot for this recipe, but it would work fine in a larger one. Just watch the oatmeal and see if it is cooking more quickly than the recipe describes.

Click here for printable recipe

Onion Crusted Tilapia

Crunchy, tangy, spicy and delicious, the lemon and the sauce took this right over the top for me. This was an excellent summer meal. I saw this recipe a few weeks ago and knew that I'd be making it this summer. My husband and I had this for lunch and I'm betting that my kids would have liked it as well. I'll definitely make this again.

Onion Crusted Tilapia
recipe adapted from Mississippi Kitchen

2 tilapia fillets
1 tablespoon melted butter
Creole seasoning - sprinkled to taste
1/2 cup French's onions, crushed

Dipping Sauce:
2 tablespoons mayonnaise
1/4 teaspoon creole seasoning
1 teaspoon ground horseradish

Preheat oven to 350 degrees. Line a small baking sheet with foil and spray or oil the foil. Place two fillets on the sheet and brush them with melted butter. Sprinkle generously with creole seasoning. Top with crushed French's onions and press gently into the fillets.

Bake for 15 minutes, or just until fish flakes apart. While the fish is baking, mix together the mayonnaise, creole seasoning and horseradish. When fish is finished cooking, remove from the oven and serve with lemon and sauce for dipping.

*Yes, that is marinara sauce in the picture. Did it go perfectly with the fish? eh, who cares? It was delicious! I dipped my veggies in it as well and it gave me an excuse to enjoy it again!

Click here for printable recipe

Five Minute Marinara Sauce

I've been sitting here staring at the above picture for several minutes, trying to find the right words to describe this sauce. I'm at a loss. I've made a lot of different spaghetti sauces. Fresh tomatoes, roasted, stovetop, crockpot, you name it and I've probably tried it. I've even been told that I make great spaghetti by numerous people. However, this sauce trumps them all. I kept tasting it by the spoonful last night. I was truly shocked that something so unbelievably easy could taste so delicious.

The olive oil combined with the red pepper and the lemon to take it a level I haven't seen before in my own kitchen. I am not one to wax on and on about a red sauce. If it's good, it's good, right? Well, I actually sat there eating dinner last night, a basic plate of angel hair with this sauce and I was contemplating what else I could possibly eat with this sauce.

With such simple ingredients, this is going to be a pantry staple in my house. I still have a new oven roasted tomato sauce recipe to try soon, but this is definitely a keeper as well!

Five Minute Marinara Sauce
recipe from 101 Cookbooks

1/4 cup extra virgin olive oil
3/4 - 1 1/2 teaspoons crushed red pepper flakes, the full amount makes a very spicy sauce
1/2 teaspoon fine grain sea salt
3 medium cloves of garlic, minced or finely chopped
1 28-ounce can crushed red tomatoes (not diced, not pureed, not whole, no additional seasonings at all)
zest of one lemon

Combine the olive oil, pepper flakes, salt and garlic in a cold saucepan. Stir while you heat the pan over medium high heat. Saute for 45 seconds to a minute, just until everything is fragrant. Avoid letting the garlic turn brown. Stir in the tomatoes and heat to a gentle simmer, this should only take a couple minutes.

Remove from the heat and taste the sauce. If it needs more salt, add it now. Stir in the lemon zest and taste again. Try not to eat the entire pot of sauce with a spoon.

Makes about a quart of sauce.

Click here for printable recipe

Chicken and Bean Nachos

We had leftover chicken and beans from burritos the other day and I decided to make nachos with them. This might have been the easiest lunch ever and my kids devoured it. Both of them asked for seconds and declared it delicious.

3-4 handfuls of tortilla chips, I used blue corn tortilla chips
1 cup of leftover chicken and beans
1/2 cup shredded cheddar cheese

Optional: Sour cream

Preheat the oven to 350. Spread a layer of corn tortilla chips across the bottom of a small foil lined baking sheet. Then spread  the chicken mixture across the chips. Sprinkle with cheese and bake until the cheese is melted.

Serve warm, with sour cream on top if desired.

Click here for printable recipe

Boiled Baby Red Potatoes

These potatoes were beyond easy and simple to make. My whole family enjoyed them. I served them with marinated Salmon, and Sauteed Vegetables. For a real treat, put a smear of butter on your plate and use your fork to break each potato in half as your eat them. Dip the halves in the butter as you devour them.

15-20 baby red potatoes
2 tablespoons butter
Kosher salt
Freshly cracked black pepper

Put the potatoes in a medium size sauce pan and cover them with water. Bring them to a boil and continue boiling until the potatoes are fork tender. This was about 15-20 minutes for me.

Drain them and carefully place the potatoes in a large bowl. If you dump the potatoes into the bowl, they will break and the skins will rub off the potatoes. Add the butter and with a soft spoonula or spoon, toss them gently until all the potatoes are well covered. Sprinkle generously with salt and pepper.

Serve warm with extra butter for dipping.

Click here for printable recipe

Spicy Italian Stuffed Bell Peppers

Spicy and full of flavor, these stuffed bell peppers are one of my husband's favorite meals. I double this recipe almost every time I make them. The meat mixture freezes perfectly on it's own and the stuffed peppers freeze well too. I like to freeze them individually for quick and easy lunches.

1 lb ground beef
1 medium sweet onion, finely diced
1/2 cup uncooked long grain white rice
1 cup water
6 red bell peppers (orange and yellow peppers are good too)
8 oz canned black olives, roughly chopped
12 oz canned mushrooms, roughly chopped
16 ounces of spaghetti sauce, use your favorite homemade or canned variety (divide and set aside 1/2 cup of sauce)
2 tablespoons Worcestershire sauce
1/4 teaspoon granulated garlic (garlic powder is fine)
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
1 teaspoon Italian seasoning
2 teaspoons crushed red pepper flakes
1/2 cup of your favorite cheese, shredded or thinly sliced

Preheat the oven to 350 degrees. Combine the rice and the water in a small saucepan and bring it to a boil. Cover and simmer on low heat for 20 minutes. While the rice is cooking, saute the onions in a non stick skillet and then add and cook the beef until browned.

Remove the tops, seeds and membranes from the bell peppers. Trim the bottom of each to allow them to stand in the pan. Place the peppers in a 9x13 pan and set aside.

In a large bowl, combine the cooked rice, ground beef and onions,1 1/2 cups of spaghetti sauce and all remaining ingredients except for the cheese. Spoon an equal amount of this mixture into each bell pepper. Pour the remaining spaghetti sauce over the top of each pepper.

Cover loosely with foil and bake 50 minutes in the oven. Remove foil and sprinkle with your favorite cheese. I use mozzarella, Monterrey Jack or pepperjack most of the time. Place back in the oven just until the cheese is melted, approximately 10 minutes.

I also scraped out and stuffed a couple of pattypan squash to see how that would work. The taste was great, but they weren't as fully cooked as I would have liked. Next time, I'm going to steam them first to soften them.

Click here for printable recipe

German Pancakes with Orange Sauce

I remember my grandmother waking early in the morning to start breakfast before anyone else was awake. We'd come downstairs and she'd already be working in the kitchen. I'd peek through the oven door as the German pancakes rose so beautifully in the oven. German pancakes are a cross between a souffle and an omelet. They are light airy pancakes and a quite unique taste. Often called Dutch baby pancakes, these are a real treat and a fun morning breakfast for a lazy weekend.

Have you made these? German pancakes rise amazingly high and then fall once they are removed from the oven. As a child, it was always exciting to watch the process. I waited years to attempt making them myself. Once I discovered just how simple they are to make, I had to restrain myself from making them far too often. We love them with powdered sugar, or maple syrup, but my grandmother's Orange Sauce is our favorite topping of all.

For my family, I double this recipe and we polish off all of it!


3 eggs
1/4 teaspoon salt
1/3 cup milk
1/3 cup flour
2 tablespoons butter
1/4 teaspoon cinnamon

Preheat oven to 400 degrees. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a pie plate in the hot oven. When it is bubbling hot, using hot pads, tilt to cover the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.

Bake for 15 minutes. The sides of the pancake will rise high over the rim of the pie plate, as pictured below. (Forgive the picture quality. The steam from the oven messed with my picture.)

Serve hot from the oven with Orange Sauce.

Make the following Orange Sauce while the pancake is in the oven: (this will make enough sauce for a tripled German pancake recipe)

3/4 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/3 cup boiling water

1/3 cup orange juice concentrate

1 tablespoon butter

Whisk together sugar, cornstarch and salt and set aside. Combine water and orange juice concentrate in a medium saucepan over medium heat. Add dry ingredients to the saucepan. Cook, stirring constantly, until the sauce is clear and thickened. I am not the most patient of cooks, so I often raise the heat and just watch it closely. It turns out great every time.

Click here for printable German Pancake recipe

Click here for printable Orange Sauce recipe