#1,534: Strawberry Balsamic Vinaigrette

Do not judge this recipe by it's pathetic picture!  This was all I could get!  I was needing to get dinner on the table quickly (kids were hungry), I couldn't find a jar small enough to photograph it in, and taking an aerial shot of the blender just wasn't going to cut it.  So a quick picture of one of the kid's plates is all I got.  I never claim to be a food photographer!!  

Anyhow, Chloe helped me make this recipe, and although the kids weren't big fans of this dressing, I WAS!  I loved it.  I'll admit it is a little sweet, and really probably doesn't need the added sugar from the honey, and personally could use a little crushed red peppers to balance out the sweetness a little bit, but I still ate and enjoyed this!!  I would definitely make this again, especially this summer when we seem to always have strawberries on hand.  

1 cup fresh strawberries
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried tarragon (I didn’t have any so I used dried thyme)
1/4 teaspoon honey

Mix all ingredients together in a blender or food processor. Blend until smooth. Drizzle on your salad and store the rest in a sealed container in the fridge.

#1,533: Corn and Edamame Salad

Ooh do I love the two main ingredients in this recipe: corn and edamame!  Mmmmmm!  Love those two and could probably put them in most anything.  So I was very interested when I came across this recipe.  Although I enjoyed it, I also felt it was too bland and needed more seasoning.  I also thought this was better as an addition to something, rather than just a "side dish."  I actually threw this on top of my lettuce/salad and ate it that way.  If you look closely you can see the lettuce leaves I was trying to hide in this photo, peeking through.  :)   If I'm not mistaken, this originally came from Parent's Magazine, so it would make sense that it was more kid-friendly tastes.  However, none of my kids enjoyed this at all and they like both corn and edamame.  For me personally I added some basil and rosemary, and next time will add some red onion as well.  It also could use a little heat, so I'll probably dice up a jalapeno too.  And salt!  This definitely needed both salt and pepper (which I added).  It's a great starting point, and you can add other veggies or seasonings that you personally prefer.  Or maybe you'll like it as is....to each his own! 

3 ears corn
2 tablespoons, plus 1 teaspoon olive oil, divided
1 1/2 cups frozen shelled edamame, cooked and drained
1 tomato, seeded and chopped
1/2 red pepper, diced
2 tablespoons red-wine vinegar
1 clove garlic, minced
Salt and pepper, to taste

Husk corn and brush with 1 teaspoon oil. Grill on medium heat about 15 minutes, or until tender, turning occasionally to brown evenly. Remove and let cool.

Cut kernels from the corncobs into a large bowl. Add edamame, chopped tomato and sweet pepper. In a small bowl, whisk together the remaining oil, vinegar, garlic, salt, and pepper. Stir dressing into corn mixture.

Serve at room temperature or cover and chill for up to 3 days.

#1,532:Blueberry Scones with Lemon Glaze

Do you know how long I've been putting off making this recipe?  TWO YEARS ago I pinned this one!  I don't know what I was waiting for, it is delicious.  I made just enough for me to try a piece, give each of the kids one for breakfast tomorrow and then I gave the rest away to my friend/neighbor Kim and my mother-in-law (thanks ladies!).  Perfect reason to bake and try a new recipe but not have it tempting me for days in the house!

The original recipe says to gently fold in the blueberries without smashing them, but I don't know how in the world that's realistically possible.  And I'm lazy.  This is why I don't do well with baking!  I barely measure, I skip steps, I think I can do things faster!  You can tell by how lumpy/unpretty this recipe is by how much care and precision I took with this recipe.  In fact, I wanted to spread it out more so I just took a rolling pin to it.  How's that for "gently fold in"?!?!?!  Regardless this is about taste, not presentation and in my opinion, this recipe is fantastic.  Kim told me she would give her opinion/review of it in exchange for the leftovers (thanks Kim!!) and she said that scones are normally dry but not this one!  I could't agree more. The lemon glaze gets sucked into it as well and is almost unnoticeable.  Does that mean I should have added more?!  LOL  Definitely a yummy recipe!!

2 cups of flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
5 tbsp unsalted butter, cold, cut into chunks
1 cup heavy cream, plus more for brushing on top of scones
1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Sift together the dry ingredients into a bowl. Using 2 forks, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the blueberries into the dough, taking care not to mash the berries.

Press the dough onto a lightly floured surface and form into a rectangle (this was an impossible step to do with the blueberries in added in.  I had to just spread/pat it out best I could with my hands...then rolled it a little more with a rolling pin to help spread it.  Whatever!).

Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape. Place the scones on a baking sheet lined with a silpat mat then brush the top with a bit of heavy cream. Bake for 15-20 minutes or until golden brown (in my stove I had to decrease the temperature to 360 after 20 minutes and let it continue cooking for about 12 minutes because I could tell it was not yet cooked all the way through but the top was browning). Let the scones cool a bit before you apply the lemon glaze.

Lemon Glaze:

1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tbsp unsalted butter

Place all the ingredients in a microwave safe bowl. Place in the microwave and cook for 30 seconds. Whisk the glaze to smooth out any lumps then drizzle on top of each scone. 

#1,531: Foil Pack Chicken Fajitas

This truly was a super simple, and delicious way to make chicken.  As I've mentioned before, I'm not a huge chicken (or meat) fan.  I do eat it often, but don't usually eat a whole lot of it in one meal.  If I make chicken on the grill (which I like) I might eat half of a chicken breast if it's well done and seasoned!  If it's too thick and juicy (i.e. good) I probably won't eat much of it.  However, this chicken was not only super flavorful, it was moist!  And the my chicken got a little well done on the bottom which made it perfect for my liking!!  These were so simple to make and would be an easy dinner to take with you when camping. The original recipe says to bake these in the oven, which I'm sure would be really easy/good/moist as well, but we already had the grill on so I just popped it on there instead.  SO simple, so delicious!

1½ tablespoons lime juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon salt
1⁄8 teaspoon ground cumin
12 ounces raw boneless skinless lean chicken breasts, sliced into thin strips
1 bell pepper (any color), sliced
1 small zucchini, sliced into thin strips
Half an onion, sliced

We grilled ours over medium heat for maybe 15-20 minutes.  Preheat oven to 375 degrees.

Combine lime juice and the seasonings to form a thick paste. Add chicken and veggies and stir to coat. Set aside. Lay a large piece of heavy-duty foil (I just used 2 pieces of regular foil) on a baking sheet and spray with nonstick spray.

Spoon chicken-veggie mixture into the center of the foil and spread it out a bit. Place another large piece of foil over the chicken-veggie mixture. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.

Place baking sheet in the oven and bake for 20 to 25 minutes, until chicken is cooked through and veggies are tender. Let cool slightly. Using oven mitts, carefully flip packet over to mix contents, and then return to right-side-up. Cut packet to release steam before opening it entirely. (Careful—steam will be hot.) Enjoy!

#1,530: Healthy Strawberry Banana "Ice Cream"

Here's a super simple, 4 ingredient "ice cream" that you can make in your food processor. This ice cream was supposed to be placed in the freezer until a frozen consistency, but we ate our right away more like soft serve.  The kids LOVED this and have asked me to make it again tomorrow.  I always have bananas frozen in the freezer and strawberries are so inexpensive right now I can easily have a bunch of them frozen and ready to go as well.  

2 bananas, cut into 1-inch slices, frozen
½ cup strawberries, sliced, and frozen (I didn't bother to slice mine.  Add it in whole!)
2 Tbsp whipping cream (I used almond milk)
½ tsp vanilla

Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.  Add cream and vanilla and blend until smooth.  (This is where I stopped!)

Transfer ice cream to a freezer container and freeze until solid.  Scoop with ice cream scoop and serve.

#1,529 (Weight Watchers) Crunchy Asian Salad

I found this recipe in a recent issue of Weight Watchers and it totally caught my attention.  Lettuce leaves, edamame, vegetarian...yes please!  I made this for dinner tonight after our church picnic...it was so easy to prepare. 

This recipe was supposed to be eaten as a lettuce wrap but I decided to chop up my garden fresh lettuce instead and mix it all together.  I loved this recipe!  The only thing I personally think it needed was some protein but next time I'll either add some grilled chicken or some toasted almonds.  Let's be totally honest, I'll add the almonds...or cashews.  :) 

1/2 c packaged coleslaw mix
1/2 c shelled edamame
1/4 c shredded carrots
2 tsp reduced-calorie sesame salad dressing
2 romaine lettuce leaves
rice vinegar (splash)
2 tsp chopped scallion
1 tsp sesame seeds
chopped fresh mint (to taste)

In a small bowl mix the coleslaw mix, edamame, and carrots.  Set aside.  

In a second small bowl mix the salad dressing and rice vinegar.  Pour on top of the coleslaw mixture and toss to combine.  Spoon into lettuce leaves.  Garnish/top with scallions, sesame seeds and mint.

Serves 1.  Points Plus Value: 4

#1,528: Taco Stuffed Peppers with Cilantro Cream Sauce

If you have leftover taco meat then this is a snap to throw together. I literally made this in about 5 minutes!  Although this was a bit messy to eat, I really enjoyed this meal and will definitely be making it again.  The cilantro and green onion were fresh from my garden which makes it even better.  This would be great with the peppers diced and served on top of lettuce/spinach/coleslaw mix, etc.  Either as a salad or as is with the peppers this is definitely a simple recipe I will be making again!

The original recipe says to top the stuffed peppers with cheese and roast in the oven...I totally skipped that step.  I was very happy with crunchy, fresh peppers and omitted the cheese.  

1 1b ground beef (I used ground turkey)
1 package (1 oz) taco seasoning mix
¾ cup water
1-1/2 lbs mini bell peppers (I used regular bell peppers cut into quarters)
1 cup shredded cheddar cheese (I omitted)

Cilantro Cream Sauce:
½ cup sour cream
½ cup fresh cilantro
½ teaspoon minced garlic
2 tablespoons lime juice

For the Cilantro Cream Sauce: In a food processor, pulse the sour cream, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.

For the taco peppers:  Slice ⅓ of the pepper off lengthwise, reserving for later use. Seed the peppers. Peppers naturally have one side that is straighter than the other. When slicing the top of your bell peppers, try to slice the side that is curvier off so that the flat side remaining is the side we are stuffing.

Chop the reserved peppers finely and set aside ¾ cup.

In 10-inch skillet, cook beef and reserved ¾ cup chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 5-10, stirring occasionally. Let mixture slightly cool.

Fill each pepper as full as possible with the beef mixture and place on a baking sheet.

I omitted this step since I did not cook mine in the oven: Preheat oven to 350 °.Bake peppers for 13-15 minutes.  Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. 

Top with a dollop of cilantro cream sauce.

#1,527: Grilled Vegetable Orzo Salad

Since I use my grill very frequently over the summer and love grilled veggies, this recipe was really calling to me.  It was pretty easy to throw together and I had everything done in just under 30 minutes.  I LOVED this dish, and ate a whole lot of it for dinner.  I did cut down on the orzo so there wasn't as many carbs, and I also didn't use nearly as much of the dressing, but the grilled veggies are definitely the star of the show anyways.  This was SO good. 

1-1/4 cups uncooked orzo pasta
1/2 pound fresh asparagus, trimmed
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushroom, stem removed
1/2 medium red onion, halved

DRESSING:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon lemon-pepper seasoning

SALAD:

1 cup grape tomatoes, halved (I omitted only because I was out.  Next time I will add them in!)
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat.

Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally.

When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese. 

#1,526: Asparagus and Tomatoes

I had some tomatoes that I needed to use up, and I was in the mood for some asparagus, so I decided to make this simple side dish/recipe!  I wasn't sure I was going to love this as much as I did, as I normally only really enjoy asparagus that has been grilled, but I ate the entire thing (I guess it was good!).  I would definitely make this again!!

1 bunch fresh asparagus, trimmed
2/3 cup water
1/4 cup coconut or olive oil
1/2 cup grated Parmesan cheese
10 grape tomatoes, halved

Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain.

Reduce heat to low and return the skillet to the heat. Drizzle oil over the asparagus; sprinkle with Parmesan cheese.

Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.

#1,525: Two Ingredient Mango Soft Serve

My kids love ice cream and would love if we walked to the store every night to get some.  So I decided to make this simple, fresh "ice cream" for them tonight.  I couldn't make it fast enough as they were super excited to try it.  They thought it was "just ok" and asked if I could make it with something else besides the coconut milk next time.  I think they were expecting ice cream and it is definitely a softer consistency than that.  I liked it though.  I doubt I'll make this again for this group, but I would definitely eat it again if put in front of me (let's be honest though, I'd probably eat anything sweet whether I liked it or not).   

2 cups of frozen mango
2-4 Tablespoons of Organic Heavy Cream or Full Fat Coconut Milk
10 drops of liquid stevia (optional)

Add the mango to a food processor and let it go until it reaches a creamy consistency.  Slowly add the heavy cream and continue to let it whip.   Add the liquid stevia if desired.  Scoop into bowls and enjoy. 

#1,524: Pineapple-Citrus Punch

I really thought my kids were going to love this recipe, as one (ahem, Matthew) love orange juice and would drink it all day if I let him.  But my kids weren't really into this and when I asked them if they wanted more, I got a resounding no!  :(  Bummer.  I ended up dumping it b/c lord knows I don't need the sugar or calories!  (And let's be honest, neither do they).  I thought it was good, but this is going on our "never again" list. 

4 cups unsweetened pineapple juice
2 cups orange juice
juice from 1 lime
juice from 1 lemon
2 cups seltzer

Combine all ingredients in a large pitcher. 

#1,523: Cinnamon-Sugar Chocolate Chip Scones

I was in the mood to give the kids something different than our traditional breakfast bar or cereal in the morning, so I decided to have the girls help me make these super simple scones.  I didn't have any biscuit mix in hand so I made my own, and even have some leftover for another round of scones (or a different biscuit mix recipe) in the future.

We loved this recipe and the kids are a little upset that I'm making them wait until tomorrow morning to eat it. We did sneak a taste of one (or two!!) and it was hard to stop eating it. Love, love, love!!

3 cups Biscuit Baking Mix (I made my own using this recipe, halved)
1/4 cup sugar
1/2 cup vanilla yogurt (I used sour cream)
1/3 cup milk
1 tablespoon vanilla extract
1 cup mini semisweet chocolate chips
Cinnamon sugar or coarse sugar

Preheat oven to 375°. In a large bowl, mix Biscuit Baking Mix and sugar. In another bowl, whisk yogurt, milk and vanilla; stir into dry ingredients just until moistened. Stir in chips.

(I skipped this step)Turn onto a lightly floured surface; knead gently 10 times.

Line a round pizza pan with parchment paper.  Place the dough in the middle of the pan and pat into a 9-in. circle.  Sprinkle with cinnamon sugar.  Cut into eight wedges.  Bake 20-25 minutes or until golden brown.  

#1,522: Herb Biscuits

I needed something to go as a side to our grilled chicken for dinner, so I figured this would be a super simple thing to make for my family.  The kids were more than eager to help me bake too!

4 cups all-purpose flour, spooned and leveled, plus more for the work surface
2 tablespoons baking powder
1 1/2 tablespoons chopped fresh herbs (such as thyme, sage, and/or rosemary)
2 teaspoons kosher salt
1 teaspoon baking soda
2 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups buttermilk

Heat oven to 400° F. 

In a large bowl, whisk together the flour, baking powder, herbs, salt, and baking soda. Add the butter and, using a pastry blender or your fingers, cut in until crumbly. Add the buttermilk and stir until just moistened (do not over mix).

Transfer the dough to a lightly floured surface and knead it a few times to bring it together. 

Gently shape into a 1¼-inch-thick disk. Using a 2½-inch round cookie cutter or a small glass, cut out 12 biscuits (flouring the cutter and reshaping the scraps as necessary). 

Place on 2 baking sheets and bake, rotating the baking sheets halfway through, until golden, 15 to 20 minutes. 

#1,521: Grilled Chinese Eggplant over Ground Beef Chili

I don't know why I've been putting off making this recipe for so long.  There are two things that I definitely enjoy eating...chili and eggplant.  This recipe combines both of those yummy foods.  This was actually a really simple recipe to make, but I thought it was extremely bland and needed way more flavor more like a chili rather than just cooked ground beef.  So I added some diced bell pepper,  more cocoa powder and some blender salsa that I had on hand.  I wasn't a huge fan of the original recipe, but once I made the changes, I really liked it so much more.  In fact, I ate it for lunch today and will be eating it again for dinner tonight! 

The original recipe said to use a pressure cooker, but I don't have one, so I just made this on the stove in a pan.  I thought it was great!  If you want the pressure cooker directions, click here.  Otherwise the instructions below are for how I cooked it.  

1 pounds of ground beef (I used ground turkey)
1 sweet yellow onions,chopped
1 Chinese eggplant, cut into thin strips
1 tbsp Coconut oil (I omitted)
1/3 jalapeno pepper, seeded and minced
½ tbsp. unsweetened cocoa (I used more like 1/8 cup or more)
1/3 tbsp ground cumin
1/3 tbsp ground coriander
1/3 tbsp garlic powder (I used minced garlic)
Salt, to taste

I also added about 1/2 red bell pepper, diced and about 1 cup of homemade blender salsa...it needed it!

In a pan over medium-high heat, cook the ground beef and onions until the meat is no longer pink.  Use a spoon to break into small pieces.  

Once almost all the way cooked through add the minced jalapeno, and bell pepper (if using), as well as the rest of the spices.  Add the salsa (if using) as well as ½ - 1 cup of water to the pot.  Stir everything together, reduce heat to low and simmer for about 10 minutes.  

When the chili is just about done, slice the eggplant in half lengthwise and cut into 2 or 3 inch lengths. Arrange eggplant on hot grill pan. Sprinkle salt and garlic powder (I also added a little bit of olive oil) on eggplant and let cook for 2-3 minutes. Turn eggplant, season the backside, and let cook another 2-3 minutes. Add ground beef chili to a plate, add eggplant, and enjoy!

#1,520: Honey Cilantro-Lime Grilled Chicken

I had all of the ingredients on hand for this recipe and it was a beautiful, perfect grilling night.  So it was a great day to try out this recipe!  Everyone really enjoyed this one, and the chicken was super moist and tender!  

4 boneless, skinless chicken breasts
6 tablespoons reduced sodium soy sauce
4 tablespoons honey
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro
Juice of 2 limes
4 garlic cloves, minced
1-2 teaspoons Sriracha (optional)

In a small bowl, combine the soy sauce, honey, olive oil, cilantro, lime, garlic and Sriracha sauce.  Whisk until everything is combined.  Pour half into a large zip lock plastic bag and add the chicken breasts.  Seal bag and shake to ensure all the chicken breasts are coated.  Place the bag in the fridge and allow to sit for an hour.  Place the other half of the marinade in the fridge until ready to use.

Preheat grill to medium high heat.  Grill chicken for 6 to 8 minutes on each side, until juices run clear.  Serve with the extra sauce drizzled over or as a dip, if desired. 

#1,519: Slow Cooker Chicken Pot Pie (gluten and dairy free)

My friend Jaime also requested that I try making this crockpot chicken pot pie recipe for her to see if it is any good.  Although this is not a summer day dish (because it so hot), I do like that I can throw everything together and just let it cook in the crockpot for several hours.  I love not heating up our house any more than I have to!  I am not a fan of chicken thighs, but I got them on sale for less than $3 so I figured I'd give them another chance. 

Although this is a tad sweet from the coconut milk, I have to admit, I really do like this recipe.  Because of the sweetness I might use whole milk next time instead of the coconut milk, but still, it is quite good.  Great choice Jaime!

4 Boneless and Skinless Chicken Thighs
3 ribs Celery (roughly ¾ cup chopped)
½ large White Onion (roughly 1.5 cups chopped)
2 cups chopped Butternut Squash (half of medium squash)
2.5 cups Chicken Broth
1 can Full Fat Unsweetend Coconut Milk
½ tsp Salt
¼ tsp white or black pepper
½ tsp dried Thyme
¼ tsp ground Oregano
1 cup Frozen Green Beans (add 30 min prior to serving)

Optional (if non paleo)
1 cup frozen corn
1 cup frozen green peas

Into your 6-quart slow-cooker, place the chicken thighs, chopped celery, onion, and butternut squash.  Add the broth and unsweetened coconut milk. Stir in the salt, pepper, dried thyme, and oregano.

Turn the slow-cooker to high and allow to cook 3-4 hours, or until the chicken is cooked through and the butternut squash is tender. Using two forks, shred the chicken into bite sized pieces.

Add the frozen green beans, peas, and corn (if using) and allow to cook for 30 minutes more.

Before serving, and if the coconut milk has separated, briefly whisk the creamy broth to incorporate. Taste and adjust seasonings if necessary. Serve and enjoy! 

#1,518: Crustless Pumpkin Pie

Here's a recipe that my friend Jaime requested I try out for her.  I had some leftover canned pumpkin in my fridge needing to get used, so I figured it was the perfect time to try it out.  

I LIKED this recipe but didn't love it. But I LOVE pumpkin pie and I definitely love the crust that is missing from this recipe. However if you don't mind the crust being gone, my guess is you will like this. 

15 oz can of pure pumpkin
12 oz can fat free evaporated skim milk
3/4 c egg substitute (or 3 egg whites)
1/2 tsp salt
3 Tbsp pumpkin pie spices
1 tsp vanilla
2/3 c splenda or sugar (I used 3 packets of stevia)

Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan.

Bake at 400 degrees for 15 minutes, then at 325 for 45 minutes or until a knife inserted in center comes out clean. Cool completely. 

Homemade Ideas: DIY Febreeze

Here's another post/recipe that has been sitting on my pinterest board for three years!  This is going to be the summer of removing pins!  :)  This was a ridiculously simple recipe to make homemade Febreeze.  It requires only 3 ingredients, one of which is water...so really, only 2 ingredients, both of which you may already have on hand at home.  The only thing I had to spend money on was the spray bottle, but you can easily get that for $1 at the grocery store or Dollar Tree.  

To make homemade Febreeze (for pennies!)

2 cups warm water

1/4 cup liquid fabric softener

1 tsp. baking soda

Simply mix these three ingredients together in a spray bottle and shake well.

#1,517: Stuffed French Bread

I was a little nervous about this recipe, but my family LOVED it.  It was SOOOOO simple to make and I got it on the table in a little under 30 minutes.  Love quick meals.  This would also be a great thing to partially make ahead of time (the meat mixture/filling anyways) and then just warm up the meat, place in the bread and bake when ready to eat/come home from work.  This is definitely going on the make again list!

1 loaf French bread

1 pound lean ground beef (I used ground turkey)

2 Tablespoons finely chopped onion

1/2 cup chopped celery (I omitted)

1 teaspoon minced garlic

1 can cream of mushroom soup (I used light cream of celery)

2 Tablespoons milk

2 teaspoons Worcestershire sauce

salt and pepper, to taste

1 1/2 cups shredded cheddar cheese

1/2 Tablespoon chopped parsley

Preheat oven to 350° F. Slice the French bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece. Place bread in a large bowl and tear into small chunks. Set the two halves of French bread onto a large baking sheet. Set aside.

Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk and Worcestershire sauce. Season with salt and pepper. Stir and cook mixture until heated; another 5 minutes or so.

Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the French bread. Spread out evenly. Top the mixture with the shredded cheese. Top with the other half of bread.

Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. 

#1,516: Maple-Bacon Breakfast Rolls

I'm trying to get some recipes made and removed from my Pinterest boards that have been sitting there for quite a while.  This recipe was pinned THREE years ago!  That is way too long to be sitting on a board waiting to be made.  Since we are all home this summer, I have been making more breakfast type foods for the kids for lunch since I have the time to actually cook.  Okay and let's be perfectly honest, they get up and get their own breakfast (cereal or bagels most days) while Brian and I sleep in, so getting up and making them breakfast foods for breakfast is probably unrealistic.  :)

My kids LOVED these and asked that I make them again tomorrow.  They were so simple to make and I will definitely make these again for them.  

10 slices cooked bacon, crumbled

1 can (8 oz) refrigerated Crescent Dough Sheet

3 tablespoons butter, melted, divided

5 tablespoons maple syrup, divided

1/3 cup powdered sugar

Heat oven to 375°F.  Generously spray large cookie sheet with non-stick Cooking Spray, or line with cooking parchment paper. Unroll dough sheet on work surface; press into 12x8-inch rectangle.

In small bowl, mix 2 tablespoons of the butter and 2 tablespoons of the syrup with fork or wire whisk until smooth and creamy. Spread mixture evenly over dough, covering to edges. Spread bacon evenly over butter mixture. Starting at the long end, roll up dough; pinch edge to seal. Refrigerate for 5 minutes to chill so dough will be easier to cut.

Using serrated knife, cut roll into 12 (about 3/4-inch) slices. Place slices, cut sides up, on cookie sheet.

Bake 8 to 13 minutes or until light golden brown.

(I totally skipped this step and glazed them on the cookie sheets.  The parchment paper collected any extra glaze and clean-up was a snap).  Place waxed paper under cooling rack. Remove rolls from cookie sheet to cooling rack; cool 5 minutes.

Meanwhile, in small bowl, mix powdered sugar, remaining 1 tablespoon butter and remaining 3 tablespoons syrup with wire whisk until smooth. Drizzle icing over rolls. 

#1,515: Homemade Cheese Crackers (4 ingredients!)

I've been dying to make these homemade cheese crackers (like Cheez-Its) for a long time but thought it would be a lot more time consuming than I wanted it to be, so I kept putting it off.  But today I finally decided it was time to make these crackers and try them out on my kids.  I have to admit, I was totally surprised how much my kids liked these!  They loved them, and they were super, super easy to make too.  I love that this really is only 3 ingredients and uses real food; no processed stuff in here!  I will definitely be making these again.  Brian and the girls thought they taste like the Red Lobster cheddar biscuits (and they do!).  

1 cup all purpose gluten free flour (I did not use gluten free, I just use AP flour)

1 cup shredded extra sharp cheddar cheese

4 Tbsp cold butter, cut into pieces 

2 Tbsp cold water

Sea salt for sprinkling on top

Preheat oven to 350°F.  In a food processor, combine flour, cheese and butter, pulse until its a crumbly texture, but well combined.  Add water and process until a dough forms. Divide dough into two balls and chill for 15 minutes in the fridge.

Roll one ball out on a Silpat mat until about 1/4″ thick (I used parchment paper and it worked fine!).  Using a pizza cutter, cut dough into squares and trim off uneven edges.  Sprinkle with salt, lightly.  
If desired, poke little holes in the top with a toothpick or fork to make them look even more like Cheez­-it crackers.  Bake on the silpat mat or on parchment paper for 10-15 minutes or until they are bubbly and browning on the edges slightly (mine never bubbled, and I baked closer to 20 min but I think mine are way too thick).  

Take out of oven and recut the crackers with a pizza cutter if needed (I didn't need to!).  

Store them in a container in the fridge and they last up to one week. This recipe makes about 80­-100 small crackers.

Homemade Ideas: DIY Foaming Hand Soap with Thieves Young LivingEssential Oil

I am obsessed with essential oils right now and the one I was first introduced to (and use most often) is Thieves.  They sell a hand soap which I use at my chiropractors office but personally I think it is really expensive.  SO I found a recipe online that shows you how to make it yourself.  Although I don't like the color of the soap in the dispenser (it's like a cloudy white), I am really enjoying the soap itself and it was so simple to make.  The cost of the ingredients you need to buy upfront is way more than it would be if you just bought a bottle of hand soap, BUT I am going to get a TON of refills from this now.

To make one foaming hand soap dispenser you will need:

An empty foam hand soap dispenser (duh!)  

Dr. Bonners Liquid Castile unscented soap 

Vegetable Glycerine 

Desired Young Living Essential Oils (I used Thieves)

In one foaming hand soap dispenser: 

Add 2-3 Tablespoons of Liquid Castile Soap to your soap dispenser.

Add 1/2 tsp vegetable glycerine.  

Add 5-6 drops of Thieves oil or any oil combo of your choice.  

Slowly fill the container with water, leaving about 1 inch at the top (so it doesn't overflow when you put the cap on it).  

Gently shake to combine all ingredients.

Disclaimer: The information shared is not intended to treat, cure, or diagnose any illness, nor is it meant to replace professional medical attention or advice. Advice and testimonies are all based on use of Young Living brand of oils specifically. Use and application of this information is done solely at your own risk.

#1,514: Tomato, cucumber and avocado salad

Here's another easy veggie side dish/salad recipe that was super easy to throw together and one that I really loved.  The feta is a definite needed addition to this salad as it gives it a nice salty taste.  I loved this one!

1½ cups of chopped tomatoes 

1 cucumber, seeded and diced

1 avocado, diced

4 oz crumbled feta cheese

2 tbs minced red onion (I used about 1/2 of a red onion)

1 handful parsley, minced

2 tbsp olive oil

1 tbsp red wine vinegar

black pepper, to taste

In a bowl combine the tomatoes, cucumber, avocado, feta, red onion, parsley and pepper.  Set aside.

In a small bowl whisk together olive oil and red wine vinegar.  Pour over the salad and toss gently to combine.  

#1,513: Charred Corn and Tomato Salsa

Here is another recipe that has been sitting on my Pinterest board for three years!  I made this for my friends at book club, and was excited to finally make it since corn is now back in season and I have a ton of cilantro growing in my garden.  It looks good doesn't it?  I seriously could eat this just with a spoon as a salad.  A little diced avocado would be excellent in it too.  :)

Although I really, really liked this salsa, I thought it was missing something, so I added some lime juice and a little olive oil.  I also misread the instructions and only charred the corn!  Ugh, how did I miss that I was supposed to do that with the other ingredients too?!?!  I debated about throwing it all on a pan and broiling it afterwards, but I really did enjoy this so I'm okay with it this way.  Plus it was way easier to throw together.  

3 medium tomatoes
1 ear corn, shucked (I used 2 ears)
1/2 white onion, cut into wedges (I used red onion)
1 jalapeño pepper
2 tablespoons chopped fresh cilantro (I used more like 1/4 cup or more!)
2 teaspoons distilled white vinegar (I used about 3 tbsp)
I also added a drizzle of olive oil 
kosher salt and black pepper, to taste
tortilla chips, for serving

(I threw my corn on the grill since we were grilling steaks...) Heat broiler to high. Place the tomatoes, corn, onion, and jalapeño on a rimmed baking sheet and broil, turning occasionally, until charred, 8 to 10 minutes; let cool.

Cut the corn kernels off the cob and transfer to a medium bowl. Roughly chop the tomatoes, jalapeño, and onion and add to the bowl along with the cilantro, vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix to combine and serve with the tortilla chips.

#1,512: Radish and Jicama Tabbouli

Well here is a super simple salad side dish that can be made ahead of time. I loved this one and ate it for 2 or 3 days!  This recipe has been sitting on my Pinterest board for over a year now and I'm disappointed that I didn't make it sooner.  It is not the favorite thing I've ever made, but I enjoyed it as a side dish to my grilled turkey burgers, and a change of pace from the types of veggies I've been eating lately.  This would be good served over lettuce or shredded cabbage too.  

1 bunch parsley, chopped (I used a small handful)

1 bunch radishes, finely chopped

½ lb jicama, peeled and finely chopped

2 carrots, finely chopped

1 cucumber, finely chopped

8 kalamata olives, minced (next time I will add more of these!)

1 tablespoon mint, minced

¼ cup olive oil

2 tablespoons apple-cider vinegar

½ lemon, juiced

salt to taste

Combine all of the chopped veggies (parsley, radishes, jicama, carrots, cucumber, olives, and mint) in a large bowl and toss with the olive oil, cider vinegar, lemon, and salt.