Taco Salad Casserole

Taco Salad Casserole

Taco Salad Casserole

 

1 pound ground beef

1/4 cup chopped onion

1/4 cup chopped green pepper

1 envelope taco seasoning

1/2 cup water

1 cup crushed tortilla chips

1 can (16 ounces) refried beans

1 cup shredded cheddar cheese

Toppings: Chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

 

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

All Purpose Honey-Lime Dressing and Dipping Sauce

All Purpose Honey-Lime Dressing and Dipping Sauce

2 T. fresh lime juice

2 T. Dijon mustard

2 T. rice vinegar

2 T. honey

2 T. fresh chives, minced (or 1 Tbs. dried)

1 tsp. kosher salt

1 clove garlic

1/2 tsp. black pepper

1/4 tsp. cayenne pepper (don’t skip it, it’s not too hot!)

1/4 c. extra virgin olive oil

Mix all ingredients except for oil in a blender or food processor. With the blender running, slowly add the olive oil to the rest of the ingredients to make a smooth, emulsified dressing.

 

Yield:

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After School Baked Pita Chips

After School Baked Pita Chips

1/3 C. EVOO

1 clove Garlic, finely minced

6 6” Pitas

Salt

Preheat oven to 350.  Combine oil and garlic in small bowl and brush onto pitas.  Arrange in single layer on a baking sheet and sprinkle with salt. If desired, add seasoning from list below.  Bake until pitas are as crisp as you like them, 5 to 7 minutes.  They will crisp up further as they cool.  Cut each pita into 6 triangles and serve.

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

Yield:

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Adorable Pig Sugar Cookies

Adorable Pig Sugar Cookies

1 1/2 cups butter, softened

2 cups white sugar

4 eggs

1 teaspoon vanilla extract

5 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Pink Powdered Sugar Frosting

Pink Fondant

Small Tube of Black Icing

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).  Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.  Bake 6 to 8 minutes in preheated oven. Cool completely.  Frost with pink icing; decorate with fondant snout and ears.  Finish by adding eyes, nostrils, and mouth with black tube icing.

 

Yield:

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kid, dessert, sweets, cookies, baking

Chickpea and Cilantro Soup

Chickpea and Cilantro Soup

Chickpea and Cilantro Soup

 

4 medium zucchini

2 medium Yukon Gold potatoes

3 medium yellow onions

3 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon paprika

1 (28-ounce) can San Marzano whole peeled tomatoes

Kosher salt

Freshly ground black pepper

1 cup dried bricchetti or other small pasta

1 (15-ounce) can chickpeas, drained

1 bunch fresh cilantro leaves and tender stems

1 to 2 teaspoons harissa (depending on desired heat)

 

Dice 4 zucchini and 2 potatoes and place together in a bowl. Dice 3 onions. Heat 3 tablespoons oil in a large pot over medium heat until shimmering. Add the onions and cook until translucent. Stir in 1 teaspoon ground cumin and 1/2 teaspoon paprika. Add the potatoes, zucchini, and canned tomatoes and their juices. Add enough water to just cover (4 to 5 cups), season with kosher salt and black pepper, and bring to a boil. Reduce the heat and simmer the vegetables are tender, 40 to 45 minutes. Meanwhile, boil the pasta in a medium saucepan of salted water according to package directions, then drain. Drain the can of chickpeas and coarsely chop the bunch of cilantro. Add the harissa to the soup. Blend directly in the pot with an immersion blender until smooth or transfer to a blender and blend in batches. Return the soup to the pot if needed. Taste and season with salt and pepper as needed. With the soup on low heat, stir in the chickpeas, cooked pasta, and a generous handful (emphasis on generous) of chopped cilantro. Serve topped with more chopped cilantro.

Adobado Pork Tenderloin

Adobado Pork Tenderloin

5 ancho chiles

2 C. boiling water

1 C. fat-free, less-sodium chicken broth

2 T. sugar

3 T. cider vinegar

1 tsp. dried oregano

2 tsp. olive oil

1/2 tsp. salt

1/2 tsp. ground cumin

1/4 tsp. black pepper

1/8 tsp. ground cloves

4 large garlic cloves, halved

2 pounds pork tenderloin

Cooking spray

Heat a large nonstick skillet over medium-high heat until hot. Add chiles; cook 2 minutes, turning frequently. Remove from heat; cool. Discard stems and seeds. Combine roasted chiles and boiling water in a bowl; cover and let stand for 20 minutes or until soft. Drain well. Combine rehydrated chiles, broth, and next 9 ingredients (broth through garlic) in a blender; process until smooth. Cook chile paste in skillet over medium-low heat until very thick (about 8 minutes), stirring frequently. Cool. Trim fat from pork. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying flat. Place pork in a 13 x 9-inch baking dish; spread chile paste over all sides of pork. Cover and marinate in refrigerator 6 hours or overnight. Prepare grill. Remove pork from dish, reserving chile paste. Insert a meat thermometer into the thickest part of pork. Place pork on a grill rack coated with cooking spray; cook for 8 minutes on each side or until thermometer registers 160°F (slightly pink), brushing with reserved chile paste frequently.

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

Instant Pot Lemon-Poppyseed Breakfast Cake

¾ cup flour

2/3 cup sugar

1 tablespoon lemon zest (I did zest from 1 lemon)

¼ cup lemon juice (about 1 full lemon)

½ teaspoon baking soda

1/2 teaspoon baking powder

1 large egg

1/3 cup sour cream

4 tablespoons butter melted

1 teaspoon poppy seeds

Lemon Glaze

3/4 cup powdered sugar

1-2 tablespoons lemon juice

 

Spray your instant pot cake pan with cooking spray, and line with parchment paper on the bottom.

In a bowl Whisk flour, baking soda, baking powder in a bowl and set aside. Now in a new bowl you will add in your butter, sugar, lemon juice, zest, sour cream, and egg. Whip the lemon cake batter until creamy.

Then add dry ingredients to your wet ingredients stirring with a whisk. Pour your cake batter into your cake pan, and then place it in the rubber sling. Add ½ cup water into pressure cooker. Then place your cake into the Instant Pot. Place Instant Pot lid on, and make sure the valve is sealed. You will then cook high pressure 25 minutes. Then allow it to natural release for 15 minutes, and then release any leftover pressure and remove cake. I placed the lemon poppy seed cake on a cooling rack to cool. Now you will mix the 1 cup of powdered sugar in a bowl and slowly add in a little lemon juice at a time. You might not use it all. You want it to be a thicker glaze. When lemon cake is cooled, pour the glaze over the top. Store leftovers in fridge for 3-5 days.

1000 Island Dressing

1000 Island Dressing

1 C. fat-free mayonnaise

1/2 C. ketchup

1/4 C. sweet relish

1 T. regular or apple cider vinegar

Salt and pepper to taste

 

Place all ingredients into a pint jar with a tight-fitting lid and shake until thoroughly Mixed. Refrigerate and shake well before each use.

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

PANKO-CRUSTED TILAPIA NUGGETS WITH FANCY DIPPING SAUCE

11/2 pounds tilapia fillets, cut into wide strips

3 large eggs, lightly beaten

Coarse salt and pepper

21/2 cups panko bread crumbs

1   tablespoon and 1/4 teaspoon Old Bay Seasoning, divided

2  tablespoons olive oil

1/2 cup light mayonnaise

1/4 cup fresh parsley, chopped

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice, plus lemon wedges for serving

 

To make fish nuggets, cut tilapia fillets in half and then chunk into nugget-sized pieces. Preheat oven to 475 degrees, with racks in top and bottom third. Line 2 baking sheets with aluminum foil; set aside. Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, 1 tablespoon Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets. Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and remaining Old Bay Seasoning. Season with salt and pepper. Serve fish sticks with dipping sauce. Makes 6 servings.

100 Crunch Bread

100 Crunch Bread

1 1/4 C. + 1 T. Water

3 C. Wheat Flour

1 1/2 tsp. Salt

2 T. Honey

1 T. Gluten

2 T. Olive Oil

2/3 C. Seeds (You can use any combination of toasted seeds that you like – sesame, sunflower, poppy)

3 tsp. Active Dry Yeast

 

Put ingredients into the bread pan in the order recommended by the manufacturer of the ABM.  Cook on the wholegrain/wheat setting.

Chicken Cordon Bleu Skillet

Chicken Cordon Bleu Skillet

Chicken Cordon Bleu Skillet

 

8 ounces uncooked medium egg noodles (about 5 cups)

1 pound boneless skinless chicken breasts, cut in 1-inch pieces

1/2 teaspoon pepper

1 tablespoon butter

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1/2 cup shredded Swiss cheese

1/2 cup cubed fully cooked ham

1/4 cup water

Minced fresh parsley

 

Cook noodles according to package directions; drain. Meanwhile, sprinkle chicken with pepper. In a large cast-iron or other heavy skillet, heat butter over medium-high heat; sauté chicken just until browned, 3-5 minutes. Stir in soup, cheese, ham and water; cook, covered, over medium heat until cheese is melted and chicken is no longer pink, 6-8 minutes, stirring occasionally. Stir in noodles. Sprinkle with parsley.

 

Serving Size 1 ½ C.

Calories: 516

Fat: 18g

Fiber: 3g

3-Bean Salad with Sun dried Tomatoes

3-Bean Salad with Sun dried Tomatoes

1 can each red kidney beans, black beans, and cannelini beans

3/4 C. red onion, chopped

1 C. oil-packed sun dried tomatoes, julienned

1/4 C. oil from sun dried tomatoes

1/4 C. fresh parsley, chopped

1/4 C. fresh basil, chopped

1 1/2 tsp. green peppercorns in brine, drained and chopped

1/2 tsp. mustard powder

3/4 tsp. salt

1/3 C. pomegranate balsamic vinegar (or regular balsamic vinegar)

 

In a large bowl, combine drained and rinsed beans. Add onion, sun dried tomatoes, parsley, basil, and green peppercorns. In a small bowl, whisk oil from sun dried tomatoes, mustard powder, salt, and vinegar. Pour over salad and stir well. Serve and enjoy!

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

Meat Lover’s Pizza Hot Dish

1 pound ground beef

1 pound bulk Italian sausage

1 medium onion, chopped

1 cup sliced fresh mushrooms

4 cans (8 ounces each) no-salt-added tomato sauce

2 cans (15 ounces each) pizza sauce

1 package (16 ounces) penne pasta

1 cup water

1 can (6 ounces) tomato paste

1 package (3-1/2 ounces) sliced pepperoni

1 teaspoon Italian seasoning

2 cups shredded part-skim mozzarella cheese, divided

2 cups shredded cheddar cheese, divided

 

In a large skillet, cook beef, sausage, onion and mushrooms over medium heat until meat is no longer pink and vegetables are tender, breaking up meat into crumbles, 10-12 minutes; drain. Transfer meat mixture to a greased 6-qt. slow cooker. Stir in tomato sauce, pizza sauce, pasta, water, tomato paste, pepperoni and Italian seasoning. Cook, covered, on low until pasta is tender, 3-4 hours. Stir thoroughly; mix in 1 cup mozzarella cheese and 1 cup cheddar cheese. Sprinkle remaining cheese over top. Cook, covered, until cheese is melted, 15-20 minutes longer.

 

Serving Size: 1 1/3 C.

Calories: 653

Fat: 35g

Fiber: 6g

Flying “Tomato” Saucers

Flying “Tomato” Saucers

¼ cup reduced-fat cream cheese (tub)

¼ cup Hidden Valley® Ranch Light Buttermilk Salad Dressing

½ cup reduced-fat shredded mozzarella cheese

½ each: red, green, yellow bell pepper, finely diced

¼ cup grated carrot, finely diced

5 slices fresh tomato

1 tube (7.5 ounce) refrigerator buttermilk biscuits (10 per tube)

1 egg yolk, beaten with 2 tablespoons water

flour for dusting surface and rolling pin

 

Suggested decorations for flying saucers:

Grape tomatoes, sliced in half

Sliced black olives

Multi-color bell peppers – cut into shapes like stars, half moons, zig-zags

 

Pre-heat oven to 400 degrees F. In a large bowl mix the cream cheese, Hidden Valley® Ranch Light Buttermilk Salad Dressing, mozzarella cheese, diced bell peppers, and carrots until well combined; set aside. Open the biscuits and separate. Sprinkle flour over a clean dry surface. Take a rolling pin, and roll each biscuit into a 4” circle. Using a pastry brush, brush some of the egg yolk mixture around the edge of each circle. Spread a heaping tablespoon of the cheesy-ranch mixture onto five biscuit circles, then put a tomato slice on top. Place one of the remaining biscuit circles on top of each filled circle. Stretch the top circle to completely cover the bottom circle; press around the edges with the tines of a fork to seal. Use a spatula to place each of the flying saucers onto a greased baking sheet. Decorate the tops of each flying saucer with sliced veggies – use your imagination to create fun designs. Bake 10 minutes or until golden brown around the edges. Transfer the flying saucers to a wire rack and let stand about 5 minutes before serving.

Pearled Barley Risotto with Sherried Mushrooms & Leeks

Pearled Barley Risotto with Sherried Mushrooms & Leeks

Pearled Barley Risotto with Sherried Mushrooms & Leeks

 

Olive oil

1 cup chopped onion

1 cup uncooked pearled barley

4 to 5 cups chicken or vegetable stock or water, warmed and held over low heat, divided

1 leek, washed of grit and sliced into thin ribbons

2 cups button mushrooms, whole if small or chopped if large Salt and pepper

2 tablespoons sherry or marsala

 

Cover the bottom of a 5-quart stockpot with a thin layer of olive oil and heat over medium-high. When heated, cook and stir the onion until soft, about 5 to 6 minutes. Add the pearled barley and cook until starting to brown, about 2 minutes more. Pour in 1 cup of the chicken stock and reduce the heat to medium/medium-low. Stir the barley-onion mixture until all the liquid is incorporated. Add another cup of the stock. Continue stirring and adding stock in this fashion, 1 cup at a time, until the barley is cooked al dente, about 40 minutes. Note that cooking time can take anywhere from 30 to 45 minutes, depending on the moisture content, germ thickness, and age of the barley. While the barley is cooking, prep the vegetables. Heat 2 tablespoons olive oil in a sauté pan over medium heat. Cook and stir the leek until softened, about 5 minutes. Add as many mushrooms as can fit in the pan and season with a few pinches of salt. Cook the mushrooms down, stirring occasionally, and add the rest in batches by the handful until all the mushrooms are incorporated. When they stop releasing moisture, turn the heat to medium-high and stir continuously. When the pan seems dry and the mushroom-leek mixture begins to brown and stick, pour in the sherry to deglaze the pan. Scrape up any brown bits and cook for another minute, then remove the mixture from the heat and set aside. When the risotto is al dente, stir the mushroom-leek mixture into the stockpot. Season with salt and pepper to your liking. Serve and, if desired, garnish with freshly grated Parmesan and chopped fresh parsley.

Pizza Roll-Up Laptop Lunch

Pizza Roll-Up Laptop Lunch

 

1 8-inch whole-wheat flour tortilla

2 T. prepared pizza sauce

12 leaves baby spinach

3 T. shredded part-skim mozzarella

1/2 C. cucumber spears

1/2 C. cauliflower florets

2 T. low-fat creamy dressing, such as ranch

1 C. small watermelon pieces

6 chocolate wafer cookies

 

Place tortilla on a plate and spread pizza sauce over it. Top with an even layer of spinach and sprinkle cheese on top. Microwave on High until the cheese is just melted, about 45 seconds. Carefully roll the tortilla up. Let cool for 10 minutes before slicing into pieces, if desired. Pack the slices in a medium container. Pack cucumber and cauliflower in another medium container. Nestle a small, dip-size container among the vegetables and add dressing.  Pack watermelon in one small container and cookies in another small container.

Pork Chops ‘n Pierogi

Pork Chops ‘n Pierogi

8 frozen potato and onion pierogi

2 bone-in pork loin chops (3/4 inch thick)

1/2 teaspoon salt, divided

1/2 teaspoon pepper, divided

4 tablespoons butter, divided

1 medium sweet onion, sliced and separated into rings

1 medium Golden Delicious apple, cut into 1/4-inch slices

1/4 cup sugar

1/4 cup cider vinegar

 

Cook pierogi according to package directions. Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear; remove and keep warm. In the same skillet, sauté onion in remaining butter for 3 minutes. Add apple; sauté until almost tender. Stir in the sugar, vinegar, and remaining salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pierogi. Add pork chops and pierogi to skillet; stir to coat.

 

Serving Size: ½ recipe

Calories: 730

Fat: 33g

Fiber: 5g

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Grilled Pear and Fig Salad with Prosciutto & Pistachio

Basil Oil

¼ Cup Fresh Basil

¼ Cup Extra Virgin Olive Oil

Balsamic Vinegar Syrup

¼ Cup Balsamic Vinegar

1 teaspoon Honey

Salad

4 Arganche (or other miniature) Pears

2 Tablespoons Bacon Fat

2 Fresh Figs

½ Cup Fresh Watercress

½ Cup Fresh Baby Arugula

2 Ounces Thinly Sliced Prosciutto

2 Tablespoons Sheep’s Milk Feta Cheese

2 Tablespoons Chopped Pistachios

 

Basil Oil: Puree the basil leaves in olive oil until basil leaves are very finely pureed. Place pesto mixture in a small bowl or a shot glass and allow to settle for an hour. Place mixture in the refrigerator until the olive oil solidifies (about an hour). The basil particles will settle to the bottom. Scrape two tablespoons of basil oil from the solidified pesto mixture. Reserve the remainder for another use. Balsamic Vinegar Syrup Reduction: Place balsamic vinegar in a small pot over medium heat. Simmer until vinegar is reduced to about â…“ of original volume and becomes thick and syrupy. Allow mixture to cool. Stir in a teaspoon of honey. Set aside. Salad: Cut the pears in half. With a teaspoon, carefully scoop out the seeds from the center of each pear half. Heat bacon fat over medium high heat. Add the pear halves, cut side down, and cook until cut surface is well caramelized. Remove and set aside. Quarter the figs. Divide the watercress, baby arugula, prosciutto, pears, and figs between two plates. Drizzle a tablespoon of balsamic vinegar syrup and a tablespoon of basil oil over each salad. Top each salad with a tablespoon of feta and a tablespoon of chopped pistachios.

Chunky Pizza Dip

Chunky Pizza Dip

 

2 T. olive oil

3 garlic cloves, minced

2 (14.5 ounce) cans petite diced tomatoes

1/4 C. tomato paste

1/2 tsp. dried basil

1/4 tsp. dried oregano

 

Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.  Put a portion of dip in a small lidded container. Add favorite dippers, such as multicolored bell pepper strips, celery, small breadsticks, mozzarella sticks and pepperoni slices.

Instant Pot Alphabet Vegetable Soup

Instant Pot Alphabet Vegetable Soup

Instant Pot Alphabet Vegetable Soup

1 pkg knorr vegetable soup mix

1 box (32 oz.) chicken broth (vegetable broth to make vegetarian)

1 can(s) (6 oz.) tomato paste

1 c frozen corn

3 medium carrots, peeled & sliced

2 stalk(s) celery, finely diced

1 1/2 c fresh green beans or 1 can additional fresh vegetables of your choice (whatever’s handy that you need to use up, add more broth if needed)

1/2 c alphabet noodles, uncooked

salt & pepper to taste

fresh parsley (optional)

 

Add the chicken or vegetable broth, tomato paste, vegetable soup packet, and all vegetables to Instant pot and cook on high pressure for 4 minutes.  Seal lid, make sure valve is set to sealing.  Use quick release valve to release steam. Remove lid. Salt & Pepper Soup to taste. Ladle into soup bowls and sprinkle with Fresh parsley and a T. Parmesan or Asiago cheese

Peanut Butter and Jelly Stars

Peanut Butter and Jelly Stars

 

2 slices white bread

2 slices whole wheat bread

Peanut butter

Jelly

1 1/2-inch star cookie cutter

 

Make two PB&J sandwiches by spreading peanut butter on one slice wheat and one white piece of bread. Then spread jelly on one wheat and one white piece of bread. Make one wheat sandwich and one white bread sandwich.  Carefully use mini cookie cutters to cut puzzle pieces out of white and whole wheat sandwich. Swap the whole wheat shapes with the white, and then press them into place.

Mayberry Turnip Slaw

Mayberry Turnip Slaw

Mayberry Turnip Slaw

 

3 to 4 raw turnips, peeled and grated

2 ribs celery, diced

8 radishes, sliced

1/2 teaspoon salt

1 green pepper, diced

1/4 cup fat-free Italian dressing

2 tablespoons reduced calorie mayonnaise

Dash garlic powder

 

Combine ingredients in order given.  Chill.  Add salt, if needed.

Cranberry Chicken Salad Croissants

Cranberry Chicken Salad Croissants

 

 

2 cups cubed, cooked chicken
1 cup cubed Swiss cheese
1/2 cup dill pickle relish
2/3 cup mayonnaise
1 T. minced fresh parsley
1 tsp. lemon juice
1/2 tsp. seasoned salt
1/8 tsp. pepper
lettuce leaves
6 croissants, split

In a large bowl, combine the chicken, cheese, and pickle relish. In another bowl, combine the mayonnaise, parsley, lemon juice, seasoned salt, and pepper. Add to chicken mixture; mix well. Place a lettuce leaf on each croissant; top with about 1/2 cup of the chicken mixture.

Scallops with Corn, Zucchini, and Miso Butter

Scallops with Corn, Zucchini, and Miso Butter

Scallops with Corn, Zucchini, and Miso Butter

1 T. White Miso Paste

1 T. Butter, softened

2 tsp. Honey

1 ½ tsp. Soy Sauce

1 1/4 pounds large sea scallops (about 16)

3 tablespoons neutral-tasting high-heat oil, such as canola, divided

1 small onion, diced (about 1 cup)

2 medium-size zucchinis (about 8 ounces each), diced

3 cups corn kernels, from 4 large ears fresh corn, or frozen, thawed

1 scallion, thinly sliced

 

Combine the miso, butter, honey, and soy sauce in a small bowl, mashing them together with a fork, then whisking until smooth. Pat the scallops as dry as possible, using a paper towel. Heat 1 tablespoon of the oil in a large skillet over high heat until it is shimmering. Add half of the scallops, flat side down, and cook without moving them until they are well browned on the underside, 1 1/2 to 2 minutes, transferring them to a plate once they are seared on one side. Repeat with another tablespoon of the oil and the remaining scallops (lower the heat to medium-high if the oil begins to smoke) and transfer them to the plate. Lower the heat to medium, add the remaining tablespoon of oil to the pan, then add the onion and cook, stirring a few times, for 1 minute. Stir in the zucchini and corn and cook, stirring occasionally, until the vegetables are nearly tender, about 3 minutes. Stir the miso butter into the vegetables to combine, then return the scallops to the pan, nestling them into the vegetables, and cook, uncovered, stirring gently once or twice, until the scallops are opaque throughout and the vegetables are tender, 2 to 3 minutes more. Garnish with the sliced scallion and serve.

Taco Cheese Swirls

Taco Cheese Swirls

 

2 cups all-purpose flour

4 tsp. baking powder

1/4 tsp. salt

1/4 cup cold hard butter, cut up

3/4 cup milk

1 T. water

2 T. taco seasoning mix (stir before measuring!)

1 cup grated Cheddar cheese

 

Combine first 3 ingredients in medium bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in centre. Slowly add milk to well, stirring with fork until soft dough forms. (I just do it all in the stand mixer on low.) Turn out onto lightly floured surface. Knead 6 times. Roll out or press into 10 inch square. Brush top of dough with water. Sprinkle taco seasoning evenly over water, leaving 1 1/2 inch edge on 1 side. Sprinkle cheese evenly over taco seasoning. Roll up dough, jelly roll-style, toward unsprinkled edge. Press seam against roll to seal. Place, seam-side down, on cutting board. Cut into 10 – 12 equal slices. Arrange, cut-side down, about 2 inches apart on lined baking sheet (best: silpat liner.) Bake in 400 degree oven for 15-20 minutes until golden. Freezes well.  Serve with salsa and sour cream. We like to just toss the rolls in a container and snack on them while we’re out and about. They’re simple, easy, and yummy!

Mayberry Wassail

Mayberry Wassail

Mayberry Wassail

 

6 C. Apple Cider or Juice

1 Stick Cinnamon

6 cups apple cider or juice

1 stick cinnamon

1/4 teaspoon nutmeg

1/4 cup honey

3 tablespoons lemon juice

1 teaspoon lemon rind

1 20-ounce can unsweetened pineapple juice

 

In a large pan heat the cider and cinnamon stick. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes. Add the remaining ingredients and simmer uncovered for 5 minutes. Keep over low heat or reheat in small batches as guests arrive.

Speckled Spirals Recipe

Speckled Spirals Recipe

4 oz. block of cream cheese, softened

½ cup finely chopped cooked chicken

½ cup grated Monterey Jack cheese

2 tbsp. finely chopped green pepper

2 tbsp. finely chopped red pepper

2 tsp. chopped fresh parsley (or 1/2 tsp. flakes)

1 tsp. chili powder

1/8 tsp. salt

2 flour tortillas (9 inch diameter)

 

Combine first 8 ingredients in medium bowl. Makes about 2 cups filling.  Spread filling evenly on 1 tortilla, almost to edge. Roll up tightly, jelly roll-style. Repeat with remaining filling and tortilla. Wrap rolls with plastic wrap. Chill for 2 hours. Discard plastic wrap. Trim about 1/2 inch from both ends of each roll. Cut each roll into 1/2 inch slices.  BAKED SPECKLED SPIRALS: Arrange slices, cut-side down, on greased baking sheet. Lightly brush top of each with cooking oil. Bake in 350ºF oven for 10 to 12 minutes until edges are golden.

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

Refreshing Jicama-Melon Salsa

 

1 small mango, peeled & pitted

1 serrano chile, seeded, deribbed & lectured on the dangers of unprotected sex

1 lime, juice only

1 ½ T. red bell pepper, diced

½ C cantaloupe, diced

½ C honeydew, diced

2 Tbls cucumber, peeled, seeded & diced

½ C jicama, peeled & diced

2 T. cilantro, chopped

¼ tsp. salt

¼ tsp. black pepper, ground

2 T. sour cream

 

Puree the mango in a blender or food processor along with the chile and lime juice.  Place the diced vegetables and fruit in a mixing bowl. Add the puree. Mix thoroughly to combine. Mix in the cilantro, salt and pepper. Adjust seasonings to taste. Gently fold in the sour cream. Goes well with grilled fish or chicken.

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

Instant Pot Balsamic Mushroom Risotto

2 + 1 T. olive oil divided

2 + 1 T. butter divided

8 oz crimini or baby bella mushrooms sliced

8 oz wild mushrooms (shitake, oyster, etc.), sliced

1 1/2 T. balsamic vinegar

2 shallots finely diced

1 1/2 cups Arborio rice

1 tsp. celery seed

1/2 cup white wine

3 cups chicken broth warmed, or vegetable

2/3 cup grated parmesan

Salt and pepper to taste

1/4 cup chopped italian parsley optional

 

Add 2 T. olive oil and 2 T. butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid. Add soy sauce and cook and stir an additional 7 minutes. Add 1 T. olive oil and 1 T. butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.

When the time is up, quick-release the remaining pressure. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed. Stir in parmesan cheese until melted. Adjust seasonings as needed. Serve immediately garnished with chopped Italian parsley.

Salmon Croissant

Salmon Croissant

1/3 cup canned salmon, drained, skin and round bones removed, flaked

2 T. finely chopped red pepper

1 T. salad dressing (or mayonnaise)

1 tsp. lemon juice

salt, sprinkle

pepper, sprinkle

1 T. finely chopped green onion (optional)

1 croissant, split

 

Combine first 7 ingredients in small bowl. Makes about 1/2 cup filling. Spread filling evenly on bottom half of croissant. Cover with top half.

 

 

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

Spinach Tomato and Mushroom Frittata

6 large eggs, beaten

1/4 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

2 teaspoons chopped fresh basil

2 tablespoons coconut oil or ghee

2 garlic cloves, minced

1 cup coarsely chopped white mushrooms

2 cups baby spinach

1 medium tomato, diced

 

Preheat the oven to 375°F. In a large bowl, combine the eggs, 1/8 teaspoon of the salt, the pepper, and the basil. Set aside. In a medium oven-safe skillet, melt the coconut oil over medium heat. Add the garlic and mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the spinach and remaining 1/8 teaspoon salt and cook until the spinach wilts, 2 to 3 minutes. Stir in the tomato. Spread the vegetables so that they cover the bottom of the skillet. Pour the egg mixture over the top and cook until the edges set, about 1 minute. Transfer the skillet to the oven and bake until the eggs are set in the center, 10 to 12 minutes. Slide the frittata out of the skillet onto a cutting board. Slice into wedges, then serve.

Noelle’s tip: To easily slide the frittata oat of the skillet, ran a silicone spatula around the edge to gently loosen it from the pan.

Fall to Your Knees Mac and Cheese

Fall to Your Knees Mac and Cheese

3 1/2 cups large elbow macaroni

12 ounces Velveeta cheese, cut into 1-inch squares

10 ounces white Vermont cheddar cheese, cut into 1-inch squares

15 ounces Gruyere cheese, shredded

1 to 2 cups Jack and cheddar cheese (combined), shredded

4 ounces cream cheese, at room temperature

2/3 cup sour cream

1 1/3 cups heavy cream

1 1/3 cups half-and-half

1 egg

2 2/3 tablespoons flour

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/8 to 1/4 teaspoon cayenne pepper

1/8 teaspoon nutmeg (fresh if you have it)

1 teaspoon kosher salt

1/8 teaspoon pepper

A pinch of paprika

1 tablespoon fresh chives, for garnish

 

Hit it: Smile. Know that you are about to prepare the best mac and cheese ever!  Preheat oven to 350 degrees F. Grease a 13×9-inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it’s al dente. (Huh? It should still be a little firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.  In a large mixing bowl, add the heavy cream, half-and-half and sour cream; break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that’s OK.  Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smoosh them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top – gently and evenly pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!  Sprinkle the jack-and-cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (make sure your oven rack is right in the middle) and bake for approximately 30 minutes, or until it starts to get brownish and bubbly all over. It will be creamy in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives (but try not to eat part of the crusty top before you serve it. I’m watching you!).   Get out of town! This is actually a one-way ticket to paradise. Serves 10.

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

Fluffy Coconut Pancakes

4 medium eggs, lightly beaten

3/4 cup almond flour

1/4 cup coconut flour

1/2 cup canned full-fat coconut milk

2 tablespoons raw honey

1 teaspoon pure vanilla extract

1/2 teaspoon apple cider vinegar

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

Coconut oil or ghee

Toppings (optional)

Fresh fruit

Ghee or coconut oil

Pure maple syrup

Whipped Coconut Cream

 

Place the eggs, almond flour, coconut flour, coconut milk, honey, vanilla, vinegar, baking soda, and cinnamon in a blender and blend on high speed for 30 to 45 seconds, until completely blended. In a large skillet, melt about 1 teaspoon coconut oil over medium heat. Pour enough batter into the skillet to make 2 medium pancakes, spreading each pancake with the back of the ladle to smooth it evenly into a circle. When the pancakes start to bubble on top and the sides firm up, carefully flip them and cook until golden brown on the second side, 1 to 2 minutes. Remove the pancakes from the skillet and set aside. Add more oil to the skillet and repeat with the remaining batter. Serve warm, garnished with your toppings of choice.  Noelle’s tip: These pancakes keep well in the refrigerator or freezer, so feel free to double the batch and add them to your grab-n-go breakfast stash.  Change it up: Just after pouring the batter into the pan, add a few fresh blueberries or slices of banana to each pancake.

Polka Dot Pea Soup

Polka Dot Pea Soup

To pipe the polka-dots onto the servings, you will need a pastry bag and an Ateco #5 round tip.

 

 

2 tablespoons olive oil

1 pound (about 1 1/2 cups) leeks, white and light-green parts only, washed well and thinly sliced

3 1/2 cups homemade or low-sodium canned chicken stock

4 cups fresh shelled peas, or 2 ten-ounce packages frozen peas, thawed

Salt and freshly ground pepper

1/3 cup sour cream

 

Heat oil in a medium saucepan over medium heat. Add leeks; saute, stirring occasionally, until leeks are softened and translucent, about 5 minutes. Add chicken stock, and bring mixture to a boil. Add peas, and reduce heat; simmer until peas are bright green and tender, about 5 minutes. Remove from heat. Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill jar more than halfway, as hot liquid will expand when blended, and process until smooth. Season with salt and pepper. Pour soup into serving bowls. To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup, and serve.

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Instant Pot Coq au Vin

Instant Pot Coq au Vin

Instant Pot Coq au Vin

4 chicken legs (thigh and drumstick)

Kosher salt, freshly ground pepper

2 cups dry white wine

1 bunch thyme, divided

4 oz. thick-cut bacon, cut crosswise into ¾” pieces

8 oz. shiitake mushrooms, stems removed, caps torn into 3 pieces

4 Tbsp. unsalted butter, divided

8 oz. carrots, peeled, cut crosswise into 4″ pieces

4 shallots, peeled

2 garlic cloves, smashed

2 Tbsp. white wine vinegar

1 Tbsp. all-purpose flour

Handful of chopped parsley

 

Pat chicken dry with paper towels; season aggressively with salt and pepper. Transfer chicken to a 1-gallon resealable bag or an 8×8″ glass baking dish. Pour wine over, then add ½ bunch thyme. Turn to coat, seal bag or cover baking dish, and let sit at room temperature while you prep the other ingredients. (Or, chill up to 48 hours.)

 

Cook bacon in a 10″ or 12″ nonstick skillet, preferably not cast iron, over medium heat, stirring occasionally, until brown and crisp but all of the fat hasn’t rendered out, 8–10 minutes. Transfer to a plate with a slotted spoon. (Medium heat lets you work in batches without having to worry about scorching your pan, and you’ll eventually use all the browned bits to build a deeply flavored braising liquid.)

 

Add mushrooms to bacon drippings in pan; season with salt. Cook, tossing occasionally, until tender and golden brown but not crisp, about 6 minutes. Scrape mushrooms into Instant Pot insert and reserve pan.

 

Meanwhile, remove chicken from marinade and place on a large plate; reserve marinade but pluck out and discard thyme sprigs. Pat chicken skin dry with paper towels. Heat 2 Tbsp. butter in reserved pan over medium. If you’re using a 10″ skillet, you’ll have to do this in 2 batches, but chicken should all fit in a larger pan. As soon as butter is foaming, add chicken, placing skin side down, and cook, undisturbed, until skin is dark golden brown and plenty of fat is cooked out, 10–12 minutes. Turn onto flesh side and cook until pale golden brown underneath, about 2 minutes. Nestle chicken into pot insert.

 

Pour off all but about 1 Tbsp. accumulated drippings in pan (save it—this is a cross between clarified butter and schmaltz and can be used to sauté or roast basically anything). Add carrots, shallots, and garlic; season lightly with salt. Cook, tossing often, until shallots are golden brown in spots, about 4 minutes. Add to pot insert along with half of the reserved bacon.

 

Return pan to medium heat and pour in vinegar. Cook, scraping up browned bits with a wooden spoon, until syrupy, about 3 minutes. Add reserved wine marinade and remaining ½ bunch thyme and bring to a simmer. Cook, stirring and scraping bottom of pan, until reduced by half, 5–7 minutes.

 

Pour liquid over chicken and seal pot. Set for “Pressure Cook,” high, 15 minutes. Let natural release 10 minutes, then unseal.

 

Meanwhile, smash flour and remaining 2 Tbsp. butter together with a fork in a small bowl until well combined.

 

Transfer chicken legs and vegetables to a platter or plates. Pluck out and discard thyme sprigs from liquid. Add butter-flour mixture to liquid and whisk to melt. Bring to a simmer on high “Sauté” setting and cook to thicken sauce, about 3 minutes. Taste and adjust seasoning, if needed. Stir in parsley.

 

Serve coq au vin with braising liquid poured over and all around. Sprinkle remaining reserved bacon over.

Peanut Butter & Honey Roll-Ups

Peanut Butter & Honey Roll-Ups

4 slices wheat bread

1/2 cup smooth peanut butter

1/2 cup honey

2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)

1/4 cup strawberries, finely diced

4 skewers (optional)

Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)

 

Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.  Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

Dutch Oven Camp Chili

Dutch Oven Camp Chili

Dutch Oven Camp Chili

 

2 lb. hamburger

2 onions, diced

2 large cans of kidney or red beans, or a combination of both

2 cans cream of tomato soup, undiluted or 2 cans diced tomatoes

4 tsp. chili powder

2 tsp. garlic powder or two cloves of minced garlic

pepper to taste

grated Cheddar cheese (optional)

 

Brown meat and onions in pot. Drain off excess fat. Add beans, tomatoes or soup, chili powder, garlic and green pepper. Simmer together for about 20-30 minutes to one hour. Top with cheese. Serves 12.

Healthy Pasta Birds Nests for Kids

Healthy Pasta Birds Nests for Kids

1/2 stick butter, softened

1 tsp garlic paste or one crushed clove of garlic

1 tsp basil

1/2 tsp oregano

1/2 tsp onion salt

12 oz package of spinach fettuccine noodles (or other long noodles that are either green or brown, like whole wheat noodles)

1 container of cherry tomatoes

1 package of pre-made puff pastry or can of Pillsbury Crescent Recipe Creations (basically unscored crescent roll dough)

 

You will also need a bird cookie cutter

Combine the butter, garlic, basil, oregano and onion salt together, and stir into a garlic butter paste (yum.)  Next, roll out your puff pastry or crescent roll dough and cut out as many birds as you can fit (with my cookie cutter and the Pillsbury dough, I got 10 birds out of it). Place them on an ungreased nonstick cookie sheet. Spread the garlic butter on the top of the birds as shown. You won’t use all of the garlic butter, save the rest for the pasta.  Bake the birds according to the bread package directions. Check them early, as I baked mine for about 11 minutes and the package called for 13 minutes. The smaller your birds, the less time they need to bake.  Cook the spinach fettuccine according to the package directions. Drain and toss with the remaining garlic butter and salt to taste. Place the noodles onto your plate and spread out the noodles a bit to make a well in the center. Place your cherry tomatoes and baked garlic bread birds into the “nests” and enjoy!

Build a Better Lunchbox

Build a Better Lunchbox

 

Even the most finicky little eater won’t be able to resist these pretty sandwiches. To make them, use large cookie cutters to cut bread into fun shapes like the star, flower, and hand pictured here. Then spread on natural peanut butter; instead of jelly, top with dried cherries, golden raisins, or sliced dried apricots. Tuck the sandwiches into children’s lunch boxes or serve them at a party. There’s no doubt kids will eat them; the question is how many, and which finger will they bite off first?

 

Apple Cup

Cut an apple crosswise, about one-third of the way down. Scoop out the flesh with a melon baller. Using a lemon stripper, carve the child’s first initial into the flesh. Rub the cut areas with a little lemon juice to keep them from browning, then fill the cavity with chicken salad. Refrigerate inside a plastic container.

 

Pita Bread

Zip up an everyday lunch by experimenting with various breads, such as pita. They come in many flavors and can be filled with everything from tuna salad to fresh vegetables to chicken. Olive breads or sweeter breads add flavor to old standbys like the peanut-butter-and-jelly sandwich.

 

Cookie-Cutter Sandwich

Add a playful twist to standard sandwiches by cutting them, once assembled, with large cookie cutters. Stars, flowers, diamonds, and hearts are all delightful shapes, especially for kids who like the crusts cut off.

 

Crunch Caterpillar

This crunchy creature is an ideal treat even for children with an aversion to eating greens. Slice a cucumber crosswise into discs about 1/2 inch thick. String them, slightly apart, onto a flexible drinking straw. To complete, give your caterpillar a plump cherry-tomato “head.”

 

Pre-Peeled Orange

Oranges are a lunchtime favorite, but they can be tough for little hands to peel. Help out by doing the following: Slicing the tip off the orange top, then scoring the peel downward using a knife. Do this at four points around the circumference of the orange. Then, gently peel back each “segment,” leaving the orange skin attached at the bottom, so it can be easily removed later.

 

Frozen Juice Box

Make sure juice stays cold after a long morning in the classroom by keeping juices boxes in the freezer. Once frozen, simply pop one into your child’s lunch box as he sets out for school and it will melt by lunchtime.

 

Cereal Bracelet

Send a special note from you to school by stringing Fruit Loops or Cheerios onto an elastic string, then tying to make a bracelet. Attach a message such as “Have a great day” to the bracelet, then pop the tasty jewelry into the lunch box

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

Dutch Oven Beef & Bean Goulash

 

1 lb. hamburger

1 onion, chopped

1 green pepper, chopped

1 c. catsup

1 can kidney beans

1 c. elbow macaroni (cooked)

1 small can mushrooms or 6 oz. pkg fresh mushrooms

 

Brown hamburger in skillet with onions and green pepper, stirring until crumbly. Drain off excess fat. Add catsup, bean and mushroom mix together and cook for 10 minutes. Stir in macaroni and simmer for 15-20 minutes. Serves 6-8.