#2,024: Banana Bread

After a friend gifted us with some bananas (and I mean a lot of bananas), I knew I needed to make some banana bread for my kids for breakfast.  They love banana bread, and whenever we buy bananas, we always have some that turn brown before we eat them.  (That MIGHT be because in my house, no one will eat a banana if it isn't still slightly green, or if it has the tiniest brown spot on it!). 

My kids loved this easy banana bread recipe!  It is such an easy recipe to throw together too because I always have the ingredients on hand!

The original recipe suggested trying 4 bananas for "serious and extreme moist and deliciousness."  I did try this on a second loaf and was not a fan at all.  It was way too much banana for our liking.  Stick with 3!!  

1⁄2 cup butter

1 cup sugar

2 eggs, beaten

3 bananas, finely crushed 

1 1⁄2 cups flour

1 teaspoon baking soda

1⁄2 teaspoon salt

Preheat oven to 350º.  Cream together butter and sugar.  Add eggs and crushed bananas.

Combine well.

Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.  Mix just until combined. Do not overmix.

Pour into greased and floured loaf pan.  Bake at 350 degrees for 55 minutes.

#2,023: Crockpot Cranberry Sauce infused with Essential Oils

I tried so hard to use very little sugar with this recipe and started out just using some agave in it.  But it was so tart, I just couldn't eat it.  So I had to keep adding a little more sugar until it was sweet enough to eat, but no so sweet that it the recipe became unhealthy.  I'm not a huge cranberry fan, but I did enjoy this.  I don't know if I will just make this again for fun, but I had some extra cranberries I need to use up.  If you are a huge fresh cranberry fan, let me know what you think!  PS....you definitely may need to add more sugar so it is to your liking! 

16 oz bag of cranberries
1/8 c agave
1/3 c sugar
3 drops orange Vitality
2 drops clove Vitality
2 drops cinnamon Vitality
1 c water

Add all ingredients to the bowl of a slow cooker and stir to combine.  Cook on high for 3-4 hours or on low for 7-8 hours, or until the cranberries have popped open and the sauce is bubbly.  Taste and stir in any extra sweetener if desired.  Serve warm. 

#2,022: Grands Pizza Calzones

My family loves these pizza calzones!  They are so easy to make, and it's also a great way to use up any meat filling you happen to have.  (I had some farmhouse bbq muffin filling left, so we made some with that and provolone; I've also used leftover sloppy joe filling and Italian blend cheese.  The combos are just about endless!).  The recipe below is probably our favorite way to eat these though.  I almost always have Grands biscuits on hand to use for last minute dinner ideas (or when I'm just out of ideas in general!) 

1 can (16.3 oz) Pillsbury Grands refrigerated biscuits 

1/2 cup pizza sauce

1 cup cooked crumbled sausage (I use bulk pork sausage)

1 cup shredded mozzarella cheese (I probably used closer to a cup and a half.  I also like to use a 1/4 of a piece of a slice of provolone)

Press each biscuit into 5-inch round. Place on ungreased large cookie sheet.

Spread 1 tablespoon pizza sauce on half of each round to within 1/2 inch of edge; top each with 2 tablespoons each of the sausage and cheese. Fold dough over filling; press edges with fork to seal (I just press really well with my fingers).

Bake at 375°F 12 to 15 minutes or until golden brown.

#2,021: Tuscan Kale and Farro Soup

I've made several recipes using farro, and I absolutely love this nutty grain.  Its texture is a little chewy after it's cooked, and it holds up well in soups (although it will still soak up a lot of the juice).  I found this recipe from Rachel Ray and absolutely fell in love with it.  I didn't add the beans, but added a handful of corn instead.  I have farro on my grocery list again next week because I used it all up this week!  

1 1/2 cups pearled farro, rinsed (I used 1 cup)

1/4 cup olive oil (I used about 2 tbsp)

2 cloves garlic, peeled and lightly crushed

2 carrots, thinly sliced crosswise

1 onion, finely chopped

1/2 8 ounce bunch tuscan kale, stemmed and coarsely chopped

1 15 ounce can cannellini beans (I omitted and used about 1 cup of frozen corn instead)

1 14 1/2 ounce can diced tomatoes

1 tablespoon finely chopped flat-leaf parsley

1/4 teaspoon crushed red pepper

salt and pepper

In a large pot of boiling, salted water, add the farro and cook at a gentle simmer until tender, about 20 minutes. Reserve 4 cups of the cooking water, then drain the farro in a colander.

Meanwhile, in a large dutch oven or soup pot, heat olive oil and the garlic over medium-low heat until the garlic is softened, about 3 minutes. With a wooden spoon, press down on the garlic to release its flavor; do not brown. Add the carrots and onion and cook, stirring frequently, until softened, about 7 minutes. Stir in the kale and 1/4 cup water, cover the pot and cook until wilted, about 10 minutes. Stir in the cannellini beans and their liquid, the diced tomatoes and their juices, the parsley and crushed red pepper. Lower the heat, cover partially and gently simmer for 10 minutes.

Add the drained farro and 3 cups of the reserved cooking water to the soup; add the final cup of cooking water if desired to thin the soup. Season with salt and pepper. Simmer for 10 minutes over medium heat. 

(I omitted this step) Ladle into bowls and drizzle about 1 tbsp. olive oil over each serving.

#2,020: Cauliflower Soup with Farro

I had a bunch of veggies and a little bit of farro that I wanted to use up and make a soup for my lunches this week.  So I threw a whole bunch of ingredients together to make this really healthy, super delicious soup!  I love when I use up ingredients to make something delicious.  

2 tablespoons olive oil extra-virgin

1/2 yellow onion, diced

1 cup baby carrots, cut into small circles (I cut some in half too if they were bigger carrots)

1 teaspoon minced garlic

1/2 teaspoon dried thyme
1 1/2 tablespoons dried basil
1 tablespoon dried parsley

1/2 teaspoon salt

1 can of petite diced tomatoes, undrained
1 small head of cauliflower cut into small florets
3 large kale leaves, stems removed, and chopped

4 cups chicken broth (I used 2 large boullion cubes and 4 cups of water)

1/4 cup pearled farro, rinsed (this is all I had left, but I would probably use 1 cup next time!)

1 cup frozen peas

In a large pot heat the oil over medium-high heat. Add the onion, carrots, cauliflower, and garlic. Cook, stirring a few times until the vegetables are softened, about 5-7 minutes. Add the thyme, basil, parsley, salt, diced tomatoes, chicken broth, and stir to combine with the vegetables.

Bring to a boil over high heat. Once boiling, add the farro and kale.  Cover and cook on medium-low for about 20 minutes or until the carrots, cauliflower, and farro are all cooked to desired texure.  Add the peas, keep the lid off, and continue cooking over medium-low heat for another 5 minutes.  

Season with pepper if desired. 

#2,019: Banana Breakfast Cookies

I had a huge amount of bananas getting very ripe on my counter, so after making banana bread, I decided to try and find a healthier breakfast cookie recipe for my kids.  I loved this recipe because it only requires ripe bananas and rolled oats...no eggs, butter, sugar, etc.  I made half of the batch with just the bananas, oats, and some spices, and in the other half I also added some dark chocolate chips.  Although we enjoyed both versions immensely, we surprisingly all enjoyed the ones without chocolate chips better.  (Shocking!!) 

2 ripe bananas

1 cup rolled oats
I also added a few shakes of cinnamon and about 1 tbsp of vanilla

Preheat the oven to 350°F.

In a bowl mash the bananas until they’re all smashed.  Add in the oats, cinnamon, and vanilla.  (This is also where you would add in a handful or two of any desired additional add in such as chocolate chips, nuts, raisins, etc.).  Stir until fully combined.  

Put parchment paper on a cookie sheet, lightly spray with cooking spray.  Place 1 tbsp (I just use a smaller cookie scoop), of batter onto the parchment paper, per cookie.  These do not spread out so they can be closer together on your cookie sheet.  (Definitely don't overcrowd them though).  
Bake for about 12-15 minutes, or until the edges are brown.  Let it sit on the cookie sheet for a few minutes before moving them to a cooling rack.  

#2,018: Essential Oil Infused Apple Cider

I love warm apple cider.  I don't buy it often because my family doesn't love it as much as I do and I can drink the gallon a little too quickly.  Here is a super easy recipe to enhance your apple cider (or juice!)  I obviously don't usually make 4 cups of juice at a time, so I often will heat the juice in a small pan or microwave, and then add the 1 drop of each oil to my cup, just before drinking. 

4 cups apple cider
5-6 drops orange vitality essential oil
4-5 drops clove vitality essential oil
3-4 drops cinnamon bark vitality essential oil 

Pour all of the ingredients in a crockpot and stir well.  Turn the crockpot on low and heat until warm (or let it continue to simmer/warm all day).

#2,017: Fresh pasta with Brown Butter Sage Sauce

So a few weekends ago we had our 37th (I think) annual ravioli day where we get together with my dad's side of the family and we make ravioli.  We usually make about 400 or so ravioli (some filled with meat and some filled with cheese).  My family has a stingy tradition where you only get THREE ravioli on Thanksgiving, "just to taste" them, but then we eat them at Christmas.  This year some ravioli made it over to the U.K. where my sister is living and about to have her first baby any day.  My mom put a cooler bag and ice packs in her (ahem, MY) suitcase to get it over there. 

Anyhow, when we run out of the filling ot make more ravioli, we use any leftover dough to make some homemade pasta.  This year, my aunt made me also whip up a quick batch of her Brown Butter Sage sauce to add to the pasta.  Personally, I loved it and was asked on facebook by a friend to share the recipe.  So here you go...

1 lb pasta (fresh is obviously best, but I also used refrigerated tortellini) (cook according to package directions)

1 stick unsalted butter
16 fresh sage leaves
1 c chicken broth (we use 1 cube of  this chicken boullion with 1 cup of water)
1 c heavy whipping cream
salt and pepper, to taste

Meanwhile in a sauce pan melt the butter and add the fresh sage leaves.  Stir to combine, turn the heat to medium, and let the butter start to brown.  This takes mabye 6 mintues to so.  Once the butter has started to get a golden brown color, carefully fish out the sage leaves and put them on a plate (DO NOT THROW THEM OUT). 

Add the chicken broth to the butter and bring to a boil.  Carefully add the heavy whipping cream and stir/whisk to combine.  Turn the heat to low and simmer until the mixture is heated through. 

Crumble the sage leaves that you removed from the butter (resist the urge to eat them!) and add it back to the sauce.  Season with salt and pepper. 

Pour over your cooked pasta.  

#2,016: Linguine with Ham and Peas

I bought some ham for my family to eat for dinner this week and I was really in the mood for some pasta so I quickly whipped up this recipe with ingredients I had on hand.  Since I only made 2 servings of this, you will have to double or triple the recipe if making it for a larger group.  I am not a huge fan of cream sauces but this was super light and just the perfect amount for me. 

2 handfuls of linguine noodles (handfuls is a technical measurement term right?!)
1/2 tablespoon butter

1/4 onion, dicedabout 1/4 cup of diced ham
1/2 cup frozen peas1 clove garlic, minced

1/4 cup heavy cream

salt and pepper, as desired
grated parmesan cheese, as desired

Cook pasta in large pot of boiling water.

Meanwhile, heat butter in a saute pan and cook onion over medium high heat until golden brown, about five minutes. Add ham, peas, and garlic, turn heat and cook long enough so that the peas thaw and it and the ham is warm and just starting to brown.  When just about finished, add the cream, turn the heat to medium, and continue cooking until the cream starts to bubble (it doesn't take long).   

If desired, you can add a little bit of the cooking water to thin out the mixture if desired (I did not need to do this though). 

Drain the pasta and return it to the pot. Add hot ham and pea mixture and stir to combine.  . Season with salt, pepper, and grated parmesan as desired.

#2,015: Light and Fluffy Homemade Waffles

So we have a waffle maker (which my family loves!), but I always buy the store mix where you just add water and oil.  I don't love the taste of eggs in my pancakes or waffles, so I have never thought to make my own waffles.  But I came across this recipe and figured I probably should at least give it a try.  Although I could still taste the eggs in this recipe, my family could not and loved these.  I don't know if this is something I would make all the time (the store mix is way easier), but if they asked for it, I would certainly make it again.  

2 large eggs

1-1/2 cups all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup milk

5 tablespoons canola oil

2 teaspoons vanilla extract

1 teaspoon white vinegar

2 tablespoons sugar

1/2 cup club soda, chilled

Butter and maple syrup, optional

DIRECTIONS

Separate eggs. Place egg whites in a clean, dry bowl; let stand at room temperature 30 minutes.

In another bowl, whisk together next five ingredients. In a small bowl, whisk egg yolks, milk, oil, vanilla and vinegar until blended. Beat egg whites until soft peaks form. Gradually add sugar; continue beating until stiff peaks form.

Preheat waffle maker. Stir together flour mixture, egg mixture and club soda just until combined. Fold egg whites into batter. Bake waffles according to manufacturer’s directions until golden brown. Serve with butter and maple syrup if desired. Yield: 12 waffles.

#2,014: One Pot Spaghetti (aka United Way Spaghetti)

I came across this recipe in a recent issue of Real Simple magazine, and since my family is a spaghetti loving group, I figured I'd give this recipe a try.  It actually makes so much sauce (or my husband added too little spaghetti!) that I used the leftover sauce to make pizza burgers the next night.  I think I was the biggest fan of this, and still think it could have used a little more seasoning.  I'm thinking next time I'll try 1 can of tomato sauce, and about 1 cup (or more) of spaghetti sauce.   We would definitely eat this again though. 

1 lb ground beef

1/2 onion, diced
2- 16 oz cans of tomato sauce
1 tsp dried basil

dried rosemary

dried oregano
1 1/2 cans (from the tomato sauce) of water
8 oz uncooked spaghetti noodles (I seriously think you can add closer to 12+ oz, but just watch to make sure there is enough water)
Salt, to taste

In a large pot, brown the ground beef and onion.  Add the remaining ingredients and stir to combine.  Simmer until the noodles are tender, about 20-25 minutes.  

#2,013: Sweet Potato Stew

I found this recipe in a recent issue of Taste of Home magazine, and I was drawn to it because it pretty much only requires 6 ingredients (plus a few spices), and I happened to already have all of the ingredients on hand (yes I even had small cans of V8 leftover from another recipe!).  I had to change up this recipe though because it basically says to boil the ground beef in the broth and V8 juice, and that was too disgusting for me to even try.  So I browned my meat with onion in a pan, and then threw it all into a pot to finish cooking.  I wasn't sure I was going to love the flavors of this, but I really, really enjoyed eating this!  I would definitely make this again! 

1 can (14-1/2 ounces) beef broth (I used 2 cans)

3/4 pound lean ground beef

2 medium sweet potatoes, peeled and cut into 1/2-inch cubes

1 small onion, finely chopped

1/2 cup V8 juice

2 teaspoons golden raisins (I used craisins, and probably added at least 1/4 cup)

1 garlic clove, minced

1/2 teaspoon dried thyme

Pinch cayenne pepper

In a large saucepan, bring broth to a boil. 

I browned my meat with onion in a pan and skipped this step: Crumble beef into broth. Cover and cook for 3 minutes, stirring occasionally. 

Add the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until meat is no longer pink and potatoes are tender. Yield: 4 servings.

#2,012: Pumpkin Cake Muffins (or Doughnuts)

I had a bag of self-rising flour that I wanted to try and use up, so when I found this recipe for pumpkin muffins, I knew they would be perfect to make for breakfast for my kids this time of year.  The original recipe is for pumpkin doughnuts, but I don't have a doughnut pan.  Thankfully, the recipe said to just bake them in muffin tins instead.  So I got 48 mini muffins out of this recipe instead of the dougnuts.  I think I need to ask for doughnut pans for Christmas!  I let my kids try these for dessert tonight, and they loved them!  They are very excited for breakfast tomorrow.  :)

The original recipe calls for 1 1/2 cups of sugar, which, in my opinion is WAY too much.  So I cut that back to 2/3 cup of sugar which was still plenty!  They aren't overly sweet, but sweet enough for my kids to enjoy them. 

1/2 cup vegetable oil

3 large eggs

1 1/2 cups granulated sugar (I only used 2/3 cup)

1 1/2 cups pumpkin purée (I used a 15 oz of canned pumpkin)

1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger)

1/2 teaspoon salt

2 cups self-rising flour

COATING

3 tablespoons cinnamon-sugar

Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.

Beat together the oil, eggs, sugar, pumpkin, spices, and salt until smooth.

Add the flour, stirring just until smooth.

Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.

If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for about 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.  (My mini muffins needed about 16 minutes to fully bake).

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

(The faster you do this step, the more coated with cinnamon-sugar it will be.  I let them cool for 3 minutes, and the cinnamon-sugar just barely coated them...I preferred that though).  While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.

Cool completely, and store (not wrapped tight) at room temperature for several days.

Yield: 12 doughnuts or 15 muffins (or 48 mini muffins).

NOTE: 

Don't wrap leftover doughnuts tightly in plastic; they'll become soggy. If you're not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you'll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that's not fastened shut. Add cinnamon-sugar coating just before serving.

#2,011: 3 Ingredient Slow Cooker Biscuits and Gravy

One of my sweet students shared some recipes with me, and told me that this was the one that I had to make first.  So of course I made sure to get all of the ingredients so I could make it this weekend and have a recipe/chef sharing chat with him on Monday.  This was a ridiculously easy recipe to throw together and although I would probably cut down on the amount of soup used (I like my biscuits a little drier, but that's a personal preference), I'd definitely make this again.  I knew if I had any chance of my family eating this I had to swap out the cream of mushroom for cream of celery.  Brian "claims" to have a mushroom allergy....I think he just doesn't like them...but it's rubbed off on the kids too (they don't like them, they aren't allergic).  I love how easy this recipe is to throw together.  Although it says to cook on high for 2 hours, but I had to cook mine on high for 3 hours for it to be fully cooked in the middle.  

1 lb bulk breakfast sausage 

2 cans refrigerator biscuits (not grands size)

2 cans cream of mushroom soup (I used cream of celery)

Brown and drain the sausage.  Layer 1 can of biscuits in the bottom of a greased slow cooker.  Top with half the sausage and then 1 can of cream of mushroom soup.

Repeat the layers once more.  Cook on high for 2 hours (mine took 3) just before time to serve breakfast.  Or 4-5 hours on low. 

#2,010: BBQ Chicken Supper Pie

I found this THREE INGREDIENT main dish in a recent issues of Taste of Home edition of Name Brand Hacks.  What?!  A super fast dinner I could get in the oven in less than 5 minutes and ready to eat in about 30?  YES please!  This was supposed to be made with sweet potato waffle fries, but I used regular waffle fries instead.  My family had mixed reviews over this recipe but overall liked it.  3 of us liked it a lot, 1 liked it enough to eat it again, and one complained the whole time (the 5 year old!).  If I make this again I'd actually make 2 changes: 1 double the bbq chicken.  2.  Add a whole lot more waffle fries.  I wasn't sure if I was supposed to use the whole package of the waffle fries so I just did 2 layers of fries in the pan.  The layer touching the bbq chicken got soft and mushy (one of us didn't like that part of it...the rest of us didn't care), but the top layer was much crisper.  The recipe says this serves 8, but this does NOT make a huge pan, so I would say it would serve a family of 3 best.  That's why I think if I added more bbq chicken, it would be a more filling meal.  I also couldn't add a whole bag of corn....I already had to listen to griping from the little bit I added.  

16-oz. tub of Lloyd’s Seasoned Shredded Chicken in Original BBQ Sauce
1 package fo Green Giant Roasted Corn (I used about 1 cup)
1 package of Alexia Waffle Cut Sweet Potato Seasoned Fries (I used regular waffle fries)

In an 8-in. square baking pan, combine the Seasoned Shredded Chicken with a package of Green Giant Roasted Corn. Top with Alexia Waffle Cut Sweet Potato Seasoned Fries; bake at 425° for 25 minutes. Makes eight servings.

#2,009: Fresh (and fast) Cherry Tomato Sauce

When you have a whole garden full of tomatoes, you make fresh tomato sauce!  I loved this recipe because it used ingredients I already had on hand (yes I had fresh basil) and I was able to make it so quickly.  This recipe takes less time to make than it does to make the pasta!  I loved this and I have made this more than once with my produce.  

1 pound pasta
Kosher salt
1/2 cup olive oil
2 large garlic cloves, finely chopped
3 pints cherry tomatoes
1/2 teaspoon freshly ground black pepper
Pinch of sugar
1 cup coarsely chopped fresh basil
Freshly grated Parmesan (for serving)

Cook desired pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.

Toss pasta with tomato sauce and basil. Top with Parmesan.

#2,008: Rigatoni with Butternut Squash, Brussels Sprouts and Bacon

I love brussel sprouts, bacon, and butternut squash.  The three are such a perfect fall combo!  So when I found a recipe that adds it to some pasta, I figured it was definitely worth trying.  I had a bag of frozen butternut squash that I wasnt' sure what to do with, so I thought I'd try it along with this recipe.  WRONG move.  The squash was so soft and mushy, you definitely want to make this with fresh squash.  Lesson learned (although as soon as I threw it in the pan I figured I had made a mistake). 

Although the squash was too soft, it was still pretty good.  I would try making this again (of course with fresh squash) and giving this recipe a second try.  If you try it (and I hope you do!), let me know what you think of it.  

12 ounces Brussels sprouts, trimmed

Kosher salt

12 ounces rigatoni

3 tablespoons extra-virgin olive oil

4 slices bacon, roughly chopped

4 cups diced peeled butternut squash (about 1 pound)

2 cloves garlic, sliced

6 scallions, sliced

Freshly ground pepper

3/4 cup grated parmesan and/or pecorino romano cheese

Tear off and reserve the outer leaves from the Brussels sprouts, then chop the rest. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the chopped Brussels sprouts and their leaves during the last 2 minutes of cooking. Reserve 11/2 cups cooking water, then drain.

Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until crisp, about 5 minutes. Remove to a paper towel lined plate, reserving 1 tablespoon drippings in the skillet.

Add 1 tablespoon olive oil to the skillet, then add the squash, garlic and 1/2 teaspoon salt. Cook until the squash is lightly golden around the edges, about 1 minute. Add 1 cup of the reserved cooking water, cover and simmer until the squash is tender, 4 to 5 minutes.

Add the pasta, Brussels sprouts, bacon, scallions, the remaining 1 tablespoon olive oil and 1/4 cup cooking water to the skillet; toss until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Top each serving with the parmesan.

Recipe Revisited: Cherry Tomato and Cucumber Salsa

I had an abundance of cherry tomatoes in my garden, and a friend gave me a gigantic cucumber from her garden, so I knew that I needed to make some fresh salsa with it.  I remembered that I had a garden salsa post a while ago, so I figured I'd give it another try and add some essential oils to it as well.  I loved this salsa, although it was a little watery for my liking.  That certainly doesn't mean I didn't eat all of it though!  :)

4 cups garden fresh tomatoes (washed and chopped) (I just washed since they were cherry tomatoes)

1 bell pepper (any color, roughly chopped)

1 garden fresh cucumber (washed, peeled, and roughly chopped)

1 large sweet onion (peel and quartered)

2 garlic cloves (peeled)

1 fresh jalapeno (de-seeded & de-veined) 

juice of two fresh limes (I used about 6 drops of Young Living Lime Vitality Oil)
I also added a few drops of Young Living Lemon Vitality Oil

2 handfuls fresh cilantro

1/4 cup white vinegar

1 teaspoon sea salt

2 teaspoons ground cumin

1/4 teaspoon smoked paprika

Add all ingredients to a large food processor and pulse until finely chopped. Scrape down the sides then blend until well combined and smooth in consistency.

Refrigerate immediately in an air tight container and allow the flavors to blend.  

#2,007: Bacon Ranch Cauliflower Muffins

I had some riced cauliflower in my freezer and normally I add it into taco meats, chili, etc. to pump it up with vegetables.  I wanted a simple recipe I could made ahead and reheat using the riced cauliflower and this recipe surely seemed simple enough.  Although I liked this recipe, it did not reheat well.  I didn't enjoy it reheated at all.  So personally, if you are going to make these, plan to halve the recipe or just make however much you plan to eat that day. 

1 head of cauliflower (I used a defrosted bag of riced cauliflower)

2 large eggs

1 packet ranch seasoning mix

1 1/4 shredded sharp cheddar cheese, divided into 1 c and 1/4 c

6 strips bacon, cooked and crumbled

1 tsp. chives, plus more for topping

Preheat oven to 375 degrees F.

(I skipped this step) Pulse cauliflower in a food processor until it forms large crumbs. 
Place cauliflower in paper towels or cheesecloth and wring out any excess water. Pour cauliflower crumbles into a large bowl.

Add eggs, 1 c cheese, ranch seasoning, about 3/4s of the bacon, and chives.

Spritz a muffin tin with cooking spray, then fill each one about 2/3s full.

Top with a sprinkle of cheese and crumbled bacon. Bake for about 20-22 minutes, or until lightly golden. Garnish with additional chives before serving.

#2,006: Spinach-Almond Rice

I love using my Young Living essential oil vitality line when I'm cooking, so I'm always looking for different recipes to try it in.  I was excited to try this recipe because I knew I could make this ahead of time and eat it the rest of the week for my lunch.  Although this was definitely best eaten the day I made it because it was hot, it would still be good reheated, although I prefer to eat it cold.  :)  Weird, I know! 

1 1/2 cups basmati rice
4 cups baby spinach
1/2 c chopped marinated artichoke hearts
1/2 c toasted almonds (I used toasted pecans)
1 c chopped fresh dill (I used 1 drop of Young Living Dill Vitality essential oil)
1 tbsp grated lemon zest
juice of 2 lemons (I used 3 drops of Young Living Lemon Vitality essential oil)

1/3 cup olive oil

Bring 3 cups salted water to a simmer; add basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with baby spinach, chopped marinated artichoke hearts, toasted slivered almonds, dill, grated lemon zest, lemon juice and olive oil. Season with salt and pepper.

#2,005: Zucchini Cake

A friend gave us a HUGE zucchini a few weeks ago, so I grated it and threw some of it in my freezer so we could enjoy the zucchini in baked goods for several weeks.  I like to try and find muffins or breads to make for my kids for breakfast every few weeks or so.  I came across this easy recipe for zucchini cake with cream cheese frosting, but I didn't want my kids eating frosting for breakfast, so I just omitted it.  This recipe was a HUGE hit with my crew and one that I will definitely make again for them.  Actually maybe I should go pull another bag of zucchini out of the freezer!  

2 cups flour

1 tsp baking soda

1 tsp salt

1 tsp baking powder

3 tsp cinnamon

3 eggs

1 cup oil

1 1/2 cups sugar

2 tsp vanilla

2 cups grated zucchini

1 cup chopped nuts (optional) (I added a few dark chocolate chips instead)

Whisk together dry ingredients in a large mixing bowl. In another bowl, whisk eggs, oil, sugar, and vanilla; add to dry ingredients with zucchini and nuts. Stir till well combined, then pour in greased 9×13″ pan (I made it in an 8x8 pan instead). Bake at 350° for about 40 minutes or until toothpick comes out clean.

(I skipped this step) Cool completely and frost with cream cheese frosting. 

#2,004: Warm Farro Salad with Charred Corn

Have you tried farro yet?  I had it about a year ago for the first time, and I totally fell in love with it's slightly nutty crunch and texture.  It's bigger than rice but has a better flavor than brown rice (in my opinion).  Plus it contains protein and fiber, yet is low fat.  I seriously love it.  So since I was in the mood for farro, and had an abundance of basil and tomatoes in my yard, I was excited to try this recipe for my lunches for the week.  PLUS, instead of the lemon juice, I decided to use 2 drops of Young Living's Lemon Vitality essential oil too.  I was super lazy though and had no desire to shuck or grill the corn, so I just pan seared some frozen corn kernels and used that instead.  YES, I agree, fresh corn would have been better, but I was going for quick and ease.  So if you have the extra time, by all means, use fresh sweet corn off the cob! As you can see by the text below, I also subbed out some ingredients for ones that I had on hand.  No disrespect to the original recipe, but why buy more ingredients when you don't need to?!

I really enjoyed this recipe.  I personally would suggest adding half of the vinaigrette, mixing it, and then adding more a little at a time.  I thought it was a bit much for my liking, and as this sat overnight (actually over 3 days as I ate it for my lunch for the week) the flavors got stronger, and a bit overpowering.  

For the vinaigrette:
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon, plus 3 tablespoons fresh lemon juice (I used 2 drops of Young Living's Lemon Vitality essential oil)
1 tablespoon Dijon mustard
2 tablespoons minced shallot (I used red onion since I had it on hand)
Kosher salt and freshly ground pepper

For the salad:
6 ounces cherry tomatoes, halved
Kosher salt and freshly ground pepper
1/2 cup apple cider vinegar
1 1/2 cups farro
3 ears of corn, shucked (I used 1 1/2 cups of frozen corn kernels)
1 tablespoon vegetable or olive oil
1/2 cup Kalamata olives, pitted and chopped (I omitted)
1/4 cup pistachios, chopped (I used pecans)
1 tablespoon thinly sliced fresh chives
2 tablespoons chiffonade fresh basil

Start by making the vinaigrette: In a bowl, whisk the olive oil, lemon zest and juice, mustard and shallot; season to taste with salt and pepper.

For the salad, combine the cherry tomatoes with salt and pepper to taste in a small bowl. Set aside.

Preheat a grill to high. Fill a large saucepan with 1 1/2 quarts water; add 1 tablespoon salt and the vinegar. Bring to a simmer over medium-high heat. Add the farro and gently simmer until al dente, 15 to 20 minutes; drain well. While the farro is warm, immediately mix with about three-quarters of the vinaigrette (set aside the rest to punch up or remoisten the salad later if necessary).

While the farro is cooking, brush the corn with the vegetable oil. Season with salt and pepper. Cook on the hot grill, turning with tongs, until charred, 10 minutes. Cut off the kernels. (I just got a skillet really hot, added a little olive oil, and then seared the frozen corn for a few minutes)

Stir the corn kernels, tomatoes, olives, pistachios and chives into the farro. Gently toss to combine; add more vinaigrette and season with salt and pepper. Garnish with the basil.