Watermelon with Ginger Lime Dressing

I saw something similar to this while flipping through a magazine the other day. I couldn't get it out of my head later, so I played with the ingredients I had on hand and I liked the result. I think this is pretty close to the original recipe. (I have no idea what magazine it was though.)

My husband isn't a huge fan of ginger and he still enjoyed this. My middle son absolutely loved this. He's requested it three times already (I saved the extra sauce in a jar in the refrigerator). If you like ginger and lime, you will likely love this dressing.

Watermelon with Ginger Lime Dressing

6 oz plain greek yogurt
juice from one lime, about 1 tablespoon
2 tablespoons honey
1/4 teaspoon freshly grated ginger
Watermelon, cut into bite size pieces

Whisk together the yogurt, lime, honey and ginger. Drizzle over the cut watermelon. Enjoy!

Click here for printable recipe

Cranberry Almond Oatmeal - In the Crockpot

Soaked overnight and then poured into the crockpot in the morning, this was the easiest breakfast we've had in a while. The kids were excited to try another variety of crockpot oatmeal. It amuses me that my son who dislikes regular oatmeal likes this version so very much. Similar to our Banana Walnut Oatmeal, this is closer to a warm muesli cereal than a cooked oatmeal. Although, after soaking all night, this texture was softer than the original version.

These flavors were perfect together. The almond slivers and cranberries were a great combination. My three boys managed to eat every bite of this by themselves. I did steal a taste though and it was excellent. I'm already planning to make it again this weekend.

Cranberry Almond Crockpot Oatmeal

3 cups milk, plus 1/2 cup additional
2 cups old fashioned rolled oats
4 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup dried cranberries
1/3 cup sliced almonds
Optional: 2 bananas, sliced - add these to the cooked bowls of oatmeal right before serving

Place all ingredients, except for the additional 1/2 cup milk, in a bowl and stir together. Soak overnight in the fridge. Pour into the crockpot in the morning and add an additional 1/2 cup of milk. (I added the milk, because it had absorbed all of the milk through the night. I did not want an oatmeal consistency, so I thinned it a bit with the milk.)

Stir to combine and then cook on HIGH for 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. I cooked this on high for about an hour, stirring every 15-20 minutes. Soaking in the fridge overnight softens everything nicely, so it is basically just being warmed in the Crockpot. Top with sliced bananas right before serving.

* 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

Southwest Chicken Soup - Crockpot or Stovetop

Spicy with lots of great flavor, chicken, chiles, beans, tomatoes and Mexican spices make one of my husband's favorite soups. This soup is easily made on the stove-top and just as easily made in the crock-pot if you want to avoid actually working in the kitchen at dinnertime.

This soup freezes well. It is a frequent lunch request from my husband and my oldest son. I portion the soup into two cup containers and I then have lunches ready to go for both of them whenever the need arises.

Southwest Chicken Soup

1.5 lb shredded cooked chicken
1 medium onion,chopped
2-3 green chiles, chopped
2 cloves garlic, minced
8-10oz frozen corn
1/2 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups black beans, pre-cooked or (1) can
4 cups chicken broth, homemade or (2) cans
14oz can petite diced tomatoes
10oz can red enchilada sauce
Shredded cheese

STOVETOP METHOD: Place all ingredients into a large pot on the stove. Heat over medium high heat until it starts to boil and then reduce heat and simmer on low for about 20 minutes.

CROCKPOT METHOD: Place all ingredients, except for the cheese, into the slow-cooker in the order listed. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours.

Top with shredded cheese right before serving. Enjoy!

Click here for printable recipe

Sauteed Ono (or Tilapia) with Balsamic Butter Sauce

This is the finale to the Balsamic Butter Sauce meal. Why call it a meal based on that? Well, because I covered every single thing on my plate with this lovely Balsamic Butter Sauce right before serving the meal. Yes, it really was that good.

The original recipe called for tilapia. However, we are huge fans of ono lately, so I used that instead. It was very good. I think in this instance though, the tilapia might have been even better. My husband insists that it was perfect as is, but I'm still thinking that tilapia would have been better. A more delicate fish might have been even more perfect with that amazing sauce. And this meal was most definitely all about the sauce!

Sauteed Ono (or Tilapia) with Balsamic Butter Sauce
Recipe adapted from Bon Appetit via epicurious.com

1 tablespoon light flavor olive oil
2 ono or tilapia fillets, I used ono, but I honestly think tilapia would have been better with this meal
kosher salt
fresh cracked pepper

Heat oil in large skillet over high heat. Sprinkle fish with salt and pepper. Saute fish until golden, 4 minutes on each side for ono and 2 minutes on each side for tilapia.

Drizzle with warm balsamic butter sauce right before serving.

Click here for printable recipe

Peach Jam - Made By My Man

Homemade Peach Jam is a staple in our home. Every year, I wait until we can order Utah peaches by the case and then I make a year's worth of jam. This year, the peaches were very late getting to our area. They finally arrived last week. I was looking forward to making jam just as soon as they were at the perfect stage of ripeness.

Unfortunately, it was the night before a weekend away from home, when I glanced around the kitchen and panicked. I realized my wonderful peaches were going to be way past perfect by the time I returned home. I was on my way to being disappointed; when my husband very casually told me that he'd take care of it.

Now, I admit that jam making is not difficult. It is actually quite easy. It is also time-consuming (especially, when you are not familiar with it all) and it is not a simple thing to accomplish with three small children running through the house all weekend. I assured him that he shouldn't worry about it, but if he really wanted to try, I would set out the recipe and the jars for him.

Well, I came home 36 hours later to 24 jars of peach jam. Perfectly sweetened and wonderfully spiced jam with just a hint of cinnamon. I am beside myself with joy and more in love with my wonderful husband than ever before. Did he really want to spend his time making jam this past weekend? That's doubtful. However, he did it for me, as a gift of love. That makes every bite of this delicious jam taste even more delicious. 

Homemade Peach Jam
Yield: 6 half-pint jars

3 pounds fresh peaches - 4 cups crushed (this was about 7 medium size peaches)
1 package powdered pectin
2 tablespoons lemon juice
5 cups sugar
1/2 teaspoon cinnamon or allspice

Sort and wash fully ripe peaches. Remove stems, skins, bruises and pits. Crush peaches.

Measure crushed peaches into a large pot. Add lemon juice and pectin; stir well. Place on high heat and, while stirring constantly, bring to a full rolling boil with bubbles over the entire surface. Add the sugar and spices all at once and heat again to a full bubbling boil. Boil hard for 1 minute (set a timer), stirring constantly.

Remove from heat; skim foam off the top. (We keep the foam in the refrigerator and enjoy it on toast for the next couple of days. I love it warm straight off the stove as well!) Pour immediately into sterile canning jars. Fill the jars to 1/4 inch from top. Seal them and process 5 minutes in boiling water bath. If you prefer not to use a hot water bath, pour melted wax over the top of the hot jars, let that cool completely and then place the lids on top.

Click here for printable recipe

Kitchen Tip: How to Peel a Kiwi Fruit Using a Spoon

This is the first part of an super easy and delicious post that I'll share later this week. (Chocolate Covered Kiwi Popsicles!) In the meantime though, I'm so happy to have discovered this method of peeling a kiwi, I just had to share it! How do you peel a kiwi?

Am I the only person that didn't know this? Is this old news? If so, why didn't you tell me?! I peeled half a dozen kiwi the other day in just a couple minutes. As an added benefit, they looked a whole lot nicer than any kiwis I've peeled in the past. Check this out!

First, slice the ends off of the kiwi.

Then, slide a spoon underneath the skin at one end.

Rotate the kiwi and slide the spoon all the way around the kiwi. Then turn the kiwi around and repeat on the other end. Remove the spoon and gently squeeze the kiwi and it should slide out of it's skin without any difficulty at all.

I'm still excited about how easy this was. I'd love to know; what other food prep tips might I be missing?

When the first kiwi I peeled last week wound up looking rather mangled, I decided to check and see if there was an easier way. Sure enough, there was!  I found this short video, watched it and then tried it. Obviously, the method works and it is so very simple. I can't believe I've been peeling them any other way.

If you are wondering about the limes and oranges in the background, I was making this Honey Lime Fruit Salad when I took these pictures. Enjoy!

Balsamic Butter Sauce

AMAZING. That's it. Just that one word describes heaven on this plate. Seriously, this sauce was fantastic. We tasted it and immediately knew that Bon Appetit had it right when they recommended drizzling the entire plate with the sauce. I served the sauce over Sauteed Ono, Thyme Mashed Potatoes and steamed zucchini and it was wonderful.

This was a delightful meal and it looked beautiful as well. My oldest son surprised us by requesting more sauce twice through the meal. (This is the same son who typically avoids anything with balsamic in the recipe.)

Balsamic Butter Sauce
Recipe adapted from Bon Appetit via epicurious.com

1/4 cup balsamic vinegar
1 garlic clove, minced
1/2 cup butter

In a small saucepan, over medium heat, simmer the vinegar and the garlic. Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of the meal is being finished.

When ready to serve the sauce, rewarm over  medium-low heat. Cut a stick of butter into 6-8 pieces and add to the balsamic reduction one piece at a time. Whisk until all butter is incorporated and sauce is smooth again. Season with salt and pepper if needed.

Drizzle over plate right before serving.

Click here for printable recipe

Thyme Mashed Potatoes

Rich with butter and cream, aromatic and seasoned very simply with salt, pepper and thyme. These potatoes were simply delicious. Mashed potatoes are always a favorite for our family, but this was a step above the average. There was almost nothing left to send with my husband for his lunch the next day. My oldest son has already requested a repeat of this meal for his birthday.

Thyme Mashed Potatoes
recipe adapted from Bon Appetit via epicurious.com

3 pounds Yukon Gold potatoes, approximately 5-6 medium size potatoes
4 tablespoons butter, softened
4-8 tablespoons heavy cream
1 1/2 teaspoon dried thyme, or 1 1/2 tablespoon fresh
kosher salt and fresh cracked pepper

Wash and dice potatoes into 1-2 inch chunks. (We enjoy mashed potatoes with the skins, if you prefer a smoother mashed potato, peel them first.) Boil the potatoes in water until tender (approximately 20 minutes). Drain and return to pot over very low heat. Add butter, 4 tablespoons cream and thyme. Mashed with a potato masher until desired consistency. We prefer a chunky "smashed" potato, not smooth at all. Season with salt and pepper to taste.

These can be served immediately or they can be made ahead and then allowed to stand at room temperature for an hour or two. Warm over medium heat, stirring often and adding more cream as needed if the potatoes are dry. Serve warm and drizzled with Balsamic Butter Sauce. Enjoy!

Click here for printable recipe

Accidental Smoothie Ice Cream

Strawberries, Blueberries and Bananas are blended into a frozen concoction so thick you can eat it with a spoon. This was an accidental result of my not paying a lot of attention as I threw some of our favorite things into a smoothie. The kids LOVED it and declared it the following:

"awesome"

"favorite breakfast food ever"

"better than regular ice cream"

"just make this for our next dessert"

While I do not share that extreme level of enthusiasm or the inclination to call this "more delicious than ice cream," it really was a delicious frozen treat. I was especially happy to see the kids so happy over a healthy treat. I have made it twice since then to make sure that it wasn't a fluke and could actually be recreated easily. I'm going to specify here that I have a very powerful blender. If you do not have a very powerful blender, I recommend using a food processor to make this ice cream.

Accidental Smoothie Ice Cream
Yield: 3-4 servings

2 cups milk, almond milk or coconut milk
2 large frozen bananas
16-18 frozen strawberries
1 cup frozen blueberries
1 tablespoon honey, adjust to taste

Layer ingredients into the blender or food processor in the order listed above. Blend until smooth, stopping as needed to scrape the sides of the bowl or pitcher. Serve immediately for a fun soft serve ice cream or freeze for a more easily scooped ice cream. If frozen, allow to thaw on the counter for 20-30 minutes prior to serving. This will freeze almost completely solid.

I preferred to drink mine with a straw, so I thinned it with an extra splash of milk in the blender and blended till smooth.  This created a wonderfully thick milkshake consistency smoothie that I really enjoyed. Enjoy!

 Click here for printable recipe

Mushroom Chicken Marinara Sauce with Gemelli Pasta

Mushrooms sauteed in olive oil and garlic, combined with chicken and Five Minute Marinara Sauce to create an absolutely wonderful Saturday afternoon lunch. With no more than a few minutes spent in the kitchen, lunch was on the table and everyone was happy with it.

I've made this marinara sauce several times now and it has not failed to amaze me even once. I raved about it plenty the first time I made it, so I'll stop myself now. I'll just say that this is the only sauce I've made in months. It really is that good.

Mushroom Chicken Marinara Sauce with Gemelli Pasta

8 ounces pasta, I used gemelli noodles, angel hair would be great as well
1 tablespoon olive oil
1 large or 2 small garlic cloves, minced
5 ounces mushrooms, sliced
Kosher salt and fresh cracked pepper to taste
2 cups chicken, cooked and diced
1 quart Five Minute Marinara Sauce, this can be made in advance and then just kept in a jar in the refrigerator until needed.

Cook the pasta, drain and set aside. In a large skillet, over medium heat, warm the oil and then add the garlic. Saute for just a minute or so, until fragrant, but not browned. Add the sliced mushrooms and cover for just 3-4 minutes (this just speeds the cooking - feel free to leave them uncovered if that is simpler for you). Uncover, stir and saute until they are browned and tender. Sprinkle with salt and pepper to taste. Total cooking time for mushrooms was about 8-10 minutes.

When the mushrooms are tender, add the cooked chicken and cover with a lid for a few minutes, just until warm. Toss gently, to avoid shredding the already cooked chicken. When the chicken is warm, add the marinara sauce. Stir gently to combine and then let it warm over medium heat for a few minutes, just until the sauce is hot.

Warm the pasta in a strainer under hot running water for just a minute. Serve the pasta topped with the hot Mushroom Chicken Marinara Sauce. Enjoy!

Click here for printable recipe

Carrot Cake Pancakes with Maple Cream Cheese Syrup

Carrot Cake Pancakes topped with Maple Cream Cheese Syrup, just the name is enough to make me grin. This was a real breakfast treat. I have been playing with the idea of making some carrot pancakes for a little while now, but when I saw Joanne's post a few weeks ago, I knew exactly what I would be making. 

These pancakes truly deserve their decadent name. With spicy notes from cinnamon, nutmeg and ginger, these do taste surprisingly like carrot cake. I didn't expect that much of the carrot flavor to shine through, but it does. I really enjoyed these pancakes; almost as much I enjoyed our Zucchini Waffles this summer. These pancakes were a win for the entire family. The baby even ate three pancakes while I was making the rest of our breakfast.

Carrot Cake Pancakes with Maple Cream Cheese Syrup

recipe adapted from Eats Well With Others

2 1/2 cups whole wheat flour, I used freshly ground hard white wheat (if using AP flour, reduce this amount by 1/4-1/2 cup)

1 1/2 tablespoons baking powder

1/3 cup brown sugar

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

2 cups buttermilk

2 eggs

2 cups shredded carrots, this was at least 6 medium size carrots

8 ounces cream cheese, room temperature

1/2 - 3/4 cup maple syrup

Whisk together the flour, baking powder and spices in a small bowl. Mix the milk, eggs and sugar in a larger bowl. Add the dry ingredients to the wet ingredients and stir just to combine. Fold in the shredded carrots, being careful not to over mix. 

Heat the griddle or skillet and melt just a bit of butter in it. Pour the batter onto the griddle in 1/4 cup increments. Cook carefully on medium/high heat, just until the surface starts to bubble. Flip the pancakes carefully and then cook until the other side is golden brown. 

Mix together the cream cheese and 1/2 cup of syrup. Whisk well and continue to slowly add syrup until the mixture is the thickness that you prefer. I wanted to be able to pour ours. As a result, I added the higher amount of syrup to the cream cheese. 

Stack your pancakes on a plate and drizzle with maple cream cheese syrup. Enjoy!

Click here for printable recipe

Aloo Bhaji

Quick definition here for those of you who might be wondering what on earth I am posting today:
Aloo - Potato
Bhaji - Indian dish consisting of vegetables, especially onion
(my first attempt at Aloo Bhaji = admitting publicly just how lacking my knowledge of this cuisine was. Feel free to laugh at my mistakes in the recipe below.) Regardless of my mistakes, this was delicious. Aloo Bhaji is something that we will be making again and I love that I now have a fun new name for what was simply a great potato dish. The flavors surprised me and we even found a new spice to add to our collection. The chile blended with the potatoes and provided much more flavor than I expected.

Today is the September reveal day for the Secret Recipe Club. This month I was assigned the blog My Hobbie Lobbie. This blog is written by Trisha and she lives in India. At first, I was a bit overwhelmed because I had never even considered cooking Indian foods. I assumed that it would be difficult. While she has numerous delicious sounding desserts posted, I wanted to step outside of my comfort zone and try something new.

I think I clicked on every single recipe in her extensive list, before I settled on something that contained one of my favorite ingredients. Green chile! Did you think for a minute that it could be anything else? Perhaps it shows my ridiculous naivete, but I truly thought of green chile as being more exclusive to my own southwestern part of the world. Silly, right?

Here is the recipe as Trisha originally posted it. The recipe below reflects my adaptation. (Yes, I changed it a bit. I was a complete novice in the world of Indian food and couldn't find a couple of things that were included.)

Aloo Bhaji

3 medium size potatoes, boiled, peeled and cubed (I am going to roast these next time, because we prefer the texture of crispy on the outside and fluffy on the inside roasted potatoes.)
1 large yellow onion, chopped into 1" pieces
2 green chiles, cut into 1/2"-1" pieces
8 basil leaves, very thinly sliced *see note below
1/4 teaspoon mustard seeds, I used yellow ones
1/4 teaspoon turmeric powder (first time using this spice and we really liked the flavor it added to the onions)
1-2 tablespoons fresh coriander or cilantro leaves, chopped **see second note below
juice of 1/4 lime, about 1 teaspoon
1 tablespoon light flavored olive oil

Heat the olive oil in a pan over medium heat. Add the mustard seeds and let them sputter. Add the basil and then add the chopped chile and let it release it's flavor into the oil for a couple minutes.

Add the chopped onions and saute it for a few minutes, stirring infrequently, until the  onions have softened and turned brown on the edges. Add the turmeric powder and stir well to coat the onions. Let it cook for about a minute longer and stir to make sure it doesn't stick to the pan.

Add the lime juice and salt to taste. Stir well. Add the potatoes and toss gently to coat the potatoes with the spice mixture. Check the seasonings and adjust as desired. Once the potatoes have warmed in the skillet, sprinkle with the chopped cilantro and and toss lightly. Remove from the heat and serve hot.

* The original recipe called for fresh curry leaves. I couldn't find them locally, so I assumed that curry powder would be an acceptable substitute. When I double checked to make sure, I discovered that curry powder does not contain any curry leaves at all! Who knew?! (Seriously, I want to know if anyone reading this actually knew that!) The recommended substitute was basil leaves, but obviously, the flavor would have been quite different with the original curry leaves.

** In the interest of honesty here, I'm admitting that I didn't know coriander was cilantro, so when I couldn't find coriander at the store, I left it out. I purchased some dried coriander, but it really did not fit into the recipe the way it was originally written, so I left it out in the end.

Side note: Did you notice the ridiculously small portion shown in the picture? This was so tasty that we ate more of it than I expected and I had almost nothing left to photograph! That should teach me not to skip taking a picture before we eat dinner.

Click here for printable recipe

100% Whole Wheat Chocolate Chip Cookies

If you are a friend of mine on Facebook, you have already heard just how excited I am about these cookies. I decided months ago that I wanted a traditional chocolate chip cookie made with 100% whole wheat. Somehow that wasn't nearly as easy as I thought it might be. After watching several batches of cookies flatten out and either fall apart or become way too crispy for my liking, I put the idea aside for a little while.

This past weekend, I decided to try again and these cookies delivered all of my wishes. Soft and chewy, (even after a few days! and yes, it was hard to make a few of them last that long just to see how they would taste), with the perfect amount of chocolate and not-too-sweet cookie, this is going to be a new favorite. They don't taste overly "wheat-y" but there is a distinct whole grain flavor. I love it. They taste different from the traditional chocolate chip cookie, but in a good way.

* This dough freezes well and the finished cookies froze beautifully too.

100% Whole Wheat Chocolate Chip Cookies
Yield: 3-4 dozen, depending on size

1/2 cup butter, barely softened
1/4 cup white sugar
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/2 teaspoon vanilla
1 egg
1 3/4 cup whole wheat flour, I used freshly ground hard white wheat
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon arrowroot powder, cornstarch works too (this contributes to the soft and chewy texture of this cookie)
1 cup semi-sweet chocolate chips

Preheat the oven to 375 degrees. In a mixing bowl, beat the butter until it is smooth. Add the sugars and beat for at least 3-4 minutes, until the mixture is light and almost fluffy. Add the egg and vanilla and beat until combined.

In a separate bowl, sift together the dry ingredients. Slowly add to the wet ingredients and stir until well combined. Add the chocolate chips and stir to combine.

Using a small or medium size scoop, place the dough on a large baking sheet lined with a silpat mat. Bake for 8 minutes, until just barely browned at the edges. Remove from the oven and let the still soft cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack. Enjoy!

Click here for printable recipe

Lemon Lime Herbed Marinade for Chicken Thighs

After enjoying several successes with marinating and grilling chicken this summer, I decided to try one more marinade combination this past week. I had an abundance of lemons and limes on hand, so I just added some oil and spices and went with it. We loved it. Allowing the chicken to rest for 24 hours prior to cooking really helped the flavor penetrate all the way through the meat. After meals like this one, I am once again happy to live in the southwest. It's always nice to be able to grill through the winter in lovely weather.

Lemon Lime Herbed Marinade for Chicken Thighs

1/2 cup light flavored olive oil
juice of 4 small lemons
juice of 4 small limes
4 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon freshly cracked pepper
1 1/2 teaspoons herbs de provence
4 pounds chicken thighs

Combine everything except the chicken in a small bowl and whisk together. Place the chicken pieces in an airtight container or large ziploc bag. Pour the marinade over the chicken and seal the container. Shake the container to coat thoroughly. Marinate for 24 hours, turning the container a few times to ensure even coverage with the marinade.

When you are ready to grill or bake the chicken, allow the meat to warm on the counter for at least 30 minutes prior to cooking.

Click here for printable recipe

Caramelized Onion and Chicken Quesadillas

This is my latest favorite quesadilla combination. I've made these a couple times now and I'll probably make them again while I still have a few remaining onions. I might need to make more of these onions very soon!

Caramelized Onion and Chicken Quesadillas
Yield: Each quesadilla serves 1-2 people, (my 7 year old finished his and I couldn't finish mine)

2 tortillas, I used these homemade whole wheat tortillas
1/3 cup Monterrey jack cheese, shredded
1/4 cup (or more if desired) caramelized onions
1/3 cup cooked chicken, diced

In a flat skillet, over medium high heat, place the first tortilla in the skillet and layer half the shredded cheese on top of it. Spread the onions across the cheese and then layer the chicken on top of the onions. Sprinkle the remaining cheese across the chicken and place the second tortilla on top.

Warm the tortilla on the first side until the cheese starts to melt and then carefully flip it over. Repeat and Enjoy!

Click here for printable recipe

Homemade Ranch Salad Dressing

Plenty of garlic, dill and other spices makes this a memorable flavorful ranch dressing. Just thin enough to pour smoothly, without becoming too liquid or watered down: the creaminess of the dressing is well balanced by the tang of the fresh lemon. This dressing has a permanent home in my refrigerator.

My kids reach for this at least once, if not twice, a day to eat with their fresh vegetables. This is easily the most popular dressing I make. We have friends that insist I bring it along every time we get together for a meal.

Homemade Ranch Salad Dressing
Yield: about 1 1/2 cups

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk or regular milk
3/4 teaspoon dried dill weed
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon fine sea salt
1/8 teaspoon finely cracked pepper
freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator before serving. Enjoy!

Click here for a printable recipe

Soft and Chewy Oatmeal Butterscotch Cookies

After several requests for this recipe, I am finally posting it. If you are a family member and you've been waiting ever since our summer camping trip, well, what can I say? Sometimes, I get distracted by chocolate, chocolate and more chocolate!

Chewy oatmeal and butterscotch chips are always a delicious combination in a cookie. (I have since discovered that these are also called Oatmeal Scotchies. Cute name, right?) I have made these cookies numerous times in the past and they are always a hit. This time, I made these cookies with 100% fresh whole wheat and I didn't notice even a slight difference in the taste or texture. I've noticed that whole wheat combined with oatmeal is a great combination when converting my recipes over to 100% whole wheat instead of AP (all-purpose) flour.

Soft and Chewy Oatmeal Butterscotch Cookies

3/4 cup butter, softened
1/2 cup white sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups fresh whole wheat flour (if you are using AP flour, reduce this amount to 1 1/4 cups total)
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 cups old-fashioned rolled oats
1 2/3 cups (approximately 11 oz) butterscotch chips

Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.

In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.

I used a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.

When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. The finished cookies freeze well and the dough also freezes well. When I am baking the cookie dough straight from the freezer, I allow a few extra minutes for the baking.

Click here for printable recipe

White Beans and Cabbage

Tender crisp cabbage, lightly browned potatoes and cannellini beans are combined to create a perfectly simple and absolutely delicious meal. We had this on it's own for dinner and even my husband agreed that it was surprisingly filling.

I knew as soon as I saw Taylor post this recipe at Greens and Chocolate that I'd be making this dish sooner than later. Having made it once now, I already have plans to make this again (in a less vegetarian style) and add some bacon or sausage. Even my boys, who are not big fans of cabbage, ate a good bit of this.

White Beans and Cabbage
recipe adapted from super natural every day by Heidi Swanson

2 tablespoons olive oil
5 medium red potatoes, scrubbed and cut into tiny cubes
1 small yellow onion, roughly chopped
1 (15 oz) can of cannellini (white navy or great northern) beans, or cook your own
1 small head green cabbage, finely chopped
freshly grated Pecorino Romano or Parmesan cheese
kosher salt and freshly cracked pepper, to taste

In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and a generous pinch of salt (I added at least 1/2 a teaspoon) and toss to coat well. Cover and cook until the potatoes are tender, about 6-8 minutes. Stir the potatoes occasionally to ensure that all sides are lightly browned.

Once the potatoes are tender, add the chopped onion and cook for 6-8 minutes, until the onions are translucent and lightly browned around the edges. Stir in the cabbage and toss thoroughly. Add another pinch of salt and fresh pepper according to your taste. Add the beans and toss gently. Do not stir too often after you add the beans, as they will break down easily.

Cover and cook over medium heat just a few minutes, until the cabbage is tender. Sprinkle with cheese right before serving. Enjoy!

Click here for printable recipe

Rosemary Bread with Whole Wheat

 A sweet blogging friend, Debbi, mentioned rosemary bread the other day and I couldn't get it out of my mind. I decided to try to recreate the rosemary bread at Romano's Macaroni Grill. Lucky for me, many have already tried to do that. I found a recipe here at food.com and tweaked it just a bit. I have made this a few times now and I am happiest with this variation. Dipped in extra virgin olive oil and cracked pepper, this bread is addictive.


This bread is a bit heartier than the bread that Macaroni Grill serves. If you are aiming for a closer copy of the well-known bread, use all AP flour instead of whole wheat. For what it's worth, the 100% whole wheat version that I made was tasty, but the wheat taste overpowered the rosemary much more than I expected. It also created a heavier bread. I was aiming for a lighter bread and using AP flour in combination with the whole wheat accomplished that goal. I love this recipe now and it is frequently requested by friends.

Rosemary Bread with Whole Wheat

1 cup lukewarm water
1 tablespoon yeast
1 tablespoon sugar
1 cup whole wheat flour, I used freshly ground hard white wheat
1 1/2 cups AP flour
1 teaspoon kosher salt
2 tablespoons fresh rosemary, chopped
2 tablespoons butter, melted
olive oil
crushed sea salt
extra virgin olive oil and fresh cracked black pepper - for dipping

In a large mixing bowl or the bowl for the kitchenaid mixer, combine the water, yeast and sugar. Let it rest for 5-10 minutes, until it is foamy or bubbly.

Mix in 1 tablespoon of melted butter, 1 teaspoon salt, the flours and 1 tablespoon of  chopped rosemary. Knead with the dough hook on the mixer for 5 minutes or by hand for about 10 minutes, until the dough is smooth and elastic.

Coat a large bowl with olive oil and place the dough in it. Cover with a towel and allow the dough to rise for one hour, or until doubled in size. Punch the dough down and divide in half. Allow it to rise a few more minutes while you thoroughly coat a large baking sheet with olive oil.

Shape the dough into two round loaves and sprinkle the tops of the loaves with remaining chopped rosemary. Press the herbs lightly into the surface of the bread.

Let the loaves rise again, until doubled in size, approximately 45 minutes. Preheat the oven to 375 degrees.

Bake for 15-20 minutes, until lightly browned. Remove from the oven. Using a large spatula, transfer the loaves to a wire cooling rack. Brush with the remaining melted butter and sprinkle with crushed sea salt. The sea salt is a crucial step. You could probably substitute kosher salt, but whatever you do, do not skip the salt on top of the loaves. It imparts a great flavor to the finished bread.

When you are ready to serve the bread, crack some black pepper onto a small plate and drizzle with olive oil. Dip the bread into the oil mixture and enjoy!

Click here for printable recipe

Banana Grape Spinach Smoothie with Chia Seeds

Grapes, bananas and orange juice are always a great combination in a smoothie. The red grapes are a good variation and the chia seeds work well in this smoothie as well. My boys really enjoyed these and I'll be making them with chia seeds again.

1 cup orange juice
1 cup ice
2 generous handfuls spinach
2 large bananas, frozen
2 cups red grapes, frozen
1 1/2 teaspoons chia seeds
1-2 tablespoons honey, if desired - taste the smoothie first, I did not add any sweeteners to mine

Layer ingredients into the blender as listed. Puree until smooth. Puree a little while longer than for the usual smoothie.

Click here for printable recipe

Banana Blueberry Chia Smoothie

Bananas, blueberries and chia seeds blended together into a sweet berry filled smoothie. My older boys really enjoyed this and my baby drank a full glass of this smoothie as well.

2 cups milk
2 bananas, frozen or fresh
1 cup frozen blueberries
2 teaspoons chia seeds
1 tablespoon honey

Layer ingredients into the blender as listed. Puree until smooth. Drink immediately, chia seeds will thicken smoothies dramatically if they sit too long.

Makes (3) 10 ounce smoothies

Click here for printable recipe

Blueberry Grape Banana Smoothie

Blueberries, grapes and bananas combined to make an amazingly good smoothie. I didn't add any additional sweeteners and this was a very sweet smoothie. My boys and I thought this was a delicious treat. This is now one of our favorite smoothie combinations.

2 cups milk
2 bananas, frozen or fresh
1 cup red grapes, frozen
1/2 cup black grapes, frozen
3/4 - 1 cup blueberries, frozen
1-2 tablespoons honey, optional - I did not use this, taste the smoothie first to see if it is needed

Layer into blender in the order listed. Puree until smooth.

Makes (4) 10 oz smoothies

Click here for printable recipe

Ginger Peach Smoothie

This was a creamy sweet smoothie with more spiced flavor than I expected from the ginger and the nutmeg. The boys wanted to eat this frozen; so I put their cups in the freezer for a couple hours. They ate it with a spoon and called it ice cream for their dessert after dinner.

1 cup milk
1 large peach
1 frozen banana
1 teaspoon honey, optional
dash of ginger
dash of nutmeg

Layer the first three ingredients in the blender in the order listed above. Puree until smooth. Taste the smoothie and add honey if desired. Add a sprinkling of the spices and blend to combine. Enjoy!

Makes (2) 10 ounce smoothies

Click here for printable recipe

Cherry Banana Smoothie

An overload of smoothie pictures have accumulated once again, so I'm sharing five new smoothie combinations today. It's a good thing my kids love smoothies! If smoothies aren't your thing, come back tomorrow for some wonderful Rosemary Bread.

Cherries and bananas combined here to create a delicious frozen smoothie. The frozen fruits really made this smoothie the success it was. I'm sure it would be delicious with fresh bananas as well. However, if you have the chance to freeze them first, I would. The cherries were a nice change for a smoothie and I'll definitely be using them again.

2 cups milk
2 large bananas, frozen
1 1/2 cups frozen cherries
1-2 tablespoons honey, optional - taste the smoothie first and see if it is needed, I didn't use any with this smoothie

Layer the ingredients into the blender in the order listed. Puree until smooth.

Click here for printable recipe

Zucchini Ribbon Salad with Pine Nuts

Fresh zucchini shaved into ribbons creates the base for this light (and attractive) salad. This was absolutely delicious! I had no idea what to expect from the raw zucchini and this was even better than I thought it would possibly be. I will be making this repeatedly, for as long as I am able to find fresh zucchini.

Zucchini Ribbon Salad with Pine Nuts

2 small zucchini, shaved with a vegetable peeler to create ribbons
10 small/medium size basil leaves
1 tablespoon pine nuts, toasted
a few slivers of Pecorino Romano cheese, Parmesan cheese works too
2 tablespoons homemade Italian salad dressing

Using a vegetable peeler, working from the top to the bottom of the zucchinis, slice the zucchini into ribbons. Shave the zucchini until you reach the seeded interior and then discard the zucchini centers.

Set the shaved zucchini in a bowl. Add the basil and the pine nuts. Drizzle the salad with salad dressing. Toss gently to coat. Top with Pecorino Romano cheese right before serving.

Click here for printable recipe

Homemade Italian Salad Dressing

Dijon mustard, fresh lemon juice, garlic, oregano and red pepper work together to make this Italian salad dressing both flavor-packed and tangy. It works well for just about any salad we make. This dressing is a staple in our home.

Homemade Italian Salad Dressing

2/3 cup extra virgin olive oil
2 tablespoons dijon mustard
1/2 cup freshly squeezed lemon juice
3 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper
1 teaspoon salt

Combine all the ingredients in a small bowl and whisk well. Pour the finished dressing into a glass jar or bottle. This will keep well in the refrigerator for a week or two.

Click here for a printable recipe

Green Chile and Pepper Jack Stuffed Chicken

This is a very simple recipe that results in wonderfully flavorful chicken. I saw this at For the Love of Cooking a while back and I knew that I would be making it. I had forgotten about it until just the other day when I saw the green chile in my cupboard. This was the perfect use for it. My husband really enjoyed this and has already requested that I make it again. For a very simple recipe, this packs a fantastic flavor.

Green Chile and Pepper Jack Stuffed Chicken
recipe from For The Love of Cooking

3 boneless skinless chicken breasts
3 whole canned green chiles
3 slices of Monterrey jack or pepper jack cheese
garlic powder, to taste
kosher salt and freshly cracked pepper, to taste
drizzle of olive oil, maybe 2 teaspoons

Preheat the oven to 400 degrees. Cut a long slit in the sides of the chicken, almost completely through to the other side. Cut each slice of cheese into three long pieces and stack together. Tuck the stacked cheese into each green chile. Stuff the green chiles into the chicken breasts. Close the slit with toothpicks.

In an oven proof skillet, heat the oil over medium high heat. Place the chicken in the skillet and cook 3-4 minutes until golden brown on that side. Flip the chicken over and place the skillet into the pre-heated oven. Cook for 20 minutes, or until the chicken is cooked all the way through.

Let the meat rest on the counter for 5 minutes prior to slicing. Slice thinly and serve while it is still warm and melting with cheese. Enjoy!

Click here for printable recipe

The Best Birthday Cake

Thank You, Thank You, THANK YOU to my sweet friend, Donna. She made this fantastic Death by Chocolate cake and gave it to me for my birthday yesterday. This is the most amazing chocolate creation I have ever tasted.

There are seven individual layers of delicious goodness, brownie layer, ganache layer, cocoa meringue, espresso mousse, another brownie layer, dark chocolate ganache with chocolate mousse stars on top. I'm in awe of this masterpiece. You can click here to follow her step by step recipe instructions if you dare to tempt yourself.

In case you are wondering, this cake is insanely rich, but in the best possible way. All of the layers compliment each other and they don't overwhelm you with just chocolate. The above slice served three people. Thank you again, Donna! This is an unforgettable cake.

Stone Fruit Salad with Poppyseed Dressing

I am always happy this time of year to see stone fruits in abundance.  I bought so many of them this week; I wanted to put them in a salad. I started to make a honey lime vinaigrette to toss with the salad, but then I remembered my favorite poppyseed dressing.

The dressing was absolutely perfect with this salad. I made this for lunch today and then I happily made it for dinner again tonight. I'm so glad that I have plenty of these fruits in the house, because I am already looking forward to having this again tomorrow.

Stone Fruit Salad

Serves 2-3

2 handfuls of baby spinach, I made this with spring mix lettuces once, however I much preferred the spinach
1 yellow peach
1 white nectarine
1 red plum
1 black plum
2 prune plums
Poppyseed dressing - recipe below

Thinly slice or dice the fruit into bite size pieces. The first time I made this salad, I sliced thinly and I diced the next time. I preferred the diced pieces. Place the spinach in a bowl or on a large plate and top with the fruit. Gently toss to combine and then drizzle with dressing. Enjoy!

Poppyseed Salad Dressing - recipe from My Tiny Oven
3/4 cup mayo
1/4 cup milk
1/4 cup sugar
3 tablespoons white balsamic vinegar, white wine vinegar works as well
2 tablespoons poppyseeds
1/2 teaspoon dry mustard
pinch of salt

Whisk the mayo and milk together until smooth. Add the rest of the ingredients and whisk well. Pour into a glass bottle or jar and store in the refrigerator. Shake well before using.

Click here for printable dressing recipe
Click here for printable salad and dressing recipe

Black Bean, Potato and Spinach Hash

Roasted potatoes, green chile sauce and black beans, tossed with barely wilted baby spinach made for a surprisingly delicious combination. When I thought about making breakfast this morning, I was craving Spinach and Potato Breakfast Hash. However, I didn't have everything I needed in order to make it. So, I worked with what was on hand. I loved this variation and I will certainly be making it again.

Black Bean, Potato and Spinach Hash
Serves 2

6 small red potatoes
1 large handful baby spinach leaves
1/2 cup black beans, cooked and reheated, or canned beans, drained and rinsed well
1/4 cup green chile sauce
3-4 eggs
kosher salt and freshly cracked pepper to taste

Preheat oven to 400 degrees. Coat a baking sheet with olive oil and set aside. (I like to place a Silpat mat on top of the tray and just coat the mat with oil.) Place the diced potatoes in a large bowl and drizzle generously with olive oil. Sprinkle with kosher salt and fresh pepper. Toss with hands to combine thoroughly and ensure that all pieces are coated in oil and spices. Spread potatoes across the oiled baking sheet.

Bake for 30 minutes, then remove from oven and turn potatoes over on the tray. Bake 15 minutes longer until tender and slightly crisp on the edges.

About 10 minutes before the potatoes are finished cooking, warm the beans and combine them with the green chile sauce. In a non-stick skillet over medium heat, cook the desired number of eggs. When the whites of the eggs turn white, add just a few tablespoons of water and cover with a lid to finish cooking the rest of the egg with steam. Remove from the heat before the yolks solidify. The goal is lovely runny yolks to mix in with the rest of the breakfast plate. Salt and pepper the eggs to taste.

When the potatoes are finished cooking, toss them with the spinach and place them on a plate. Spoon the bean and green chile mixture over them. Top with eggs and serve immediately. Enjoy!

Click here for printable recipe

Sauteed Zucchini Ribbons

Lightly sauteed, still crisp zucchini, tossed with just a bit of olive oil and sprinkled with salt and pepper. This was so delicious; I can not wait to make it again. My husband actually said, "wow" and he was eating this right out of the pan as I was getting dinner on the table. Let me tell you, that was a big deal.

We are all starting to burn out on zucchini and the idea of a squash side dish that elicited a "wow" absolutely made my night. We didn't even offer to share this with our boys. They were quite content with spaghetti and meatballs and I was perfectly happy to keep more of this for myself.

Sauteed Zucchini Ribbons

1 teaspoon olive oil
2 cloves garlic, minced
4 medium size Italian zucchinis, I used 3 yellow and 1 green
kosher salt and freshly cracked pepper to taste

Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!

Click here for printable recipe