Today, I have to share one of the best recipes that I have ever found. Why? I hate buying packets of premixed seasonings because they have SO much salt. So I searched high and low and found one that I love (don't remember where so I can't give credit)! I use it at least once a week!
Taco Seasoning
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp red pepper flakes (I leave this out!)
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp sea salt (I often eliminate this!)
1 tsp black pepper
Use with 1 pound of meat!
So simple....so good....yes, you can do it too!
Friday, September 30, 2011
Thursday, September 29, 2011
Here Fishy, Fishy!
So, we have decided to eat fish once a week around the Clark Castle. Last night after soccer practice, I decided that I was going to make potatoes and fish. Great meal but not on a soccer night. Lesson learned. It isn't a hard meal but just requires cook time that I didn't factor into the mix. Late dinner makes for hungrier kids so....
Big thanks to Rachel Ray....this is her Fish Stick Recipe. I made filets instead!
INGREDIENTS
2 tablespoons vegetable oil
2 cups panko, toasted
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 eggs
1 1/2 pounds boneless cod or halibut fillets, cut into 3/4-inch-thick strips
DIRECTIONS:
Spread the oil on a baking sheet and position on a rack in the upper third of the oven; preheat to 450°.
In a large bowl, combine the panko, salt and cayenne. In another bowl, beat the eggs. Coat the fish with the seasoned panko, dip in the beaten eggs, then recoat with the panko; transfer to a plate.
Arrange the fish on the preheated pan and bake, turning once, until just cooked through, about 10 minutes.
My substitutions: Garlic and Herb Bread Crumbs, no cayenne (boys don't like spice), and filets instead of sticks. So yummy!
We also had potatoes. This was so yummy and no potato boy, R, ate TWO helpings. Yes, they are worth the time and energy!
These Parmesan Potatoes are a great side dish because they are pretty and tasty! (Click on the words Parmesan Potatoes to find the recipe with great pictures.) Zoomyummy.com did a fantastic job in documenting each step so I am not going to recreate it!
My substitutions: I used freshly grated Parmesan.
Happy Eating! Enjoy!
Big thanks to Rachel Ray....this is her Fish Stick Recipe. I made filets instead!
INGREDIENTS
2 tablespoons vegetable oil
2 cups panko, toasted
1 teaspoon salt
1/4 teaspoon cayenne pepper
3 eggs
1 1/2 pounds boneless cod or halibut fillets, cut into 3/4-inch-thick strips
DIRECTIONS:
Spread the oil on a baking sheet and position on a rack in the upper third of the oven; preheat to 450°.
In a large bowl, combine the panko, salt and cayenne. In another bowl, beat the eggs. Coat the fish with the seasoned panko, dip in the beaten eggs, then recoat with the panko; transfer to a plate.
Arrange the fish on the preheated pan and bake, turning once, until just cooked through, about 10 minutes.
My substitutions: Garlic and Herb Bread Crumbs, no cayenne (boys don't like spice), and filets instead of sticks. So yummy!
We also had potatoes. This was so yummy and no potato boy, R, ate TWO helpings. Yes, they are worth the time and energy!
These Parmesan Potatoes are a great side dish because they are pretty and tasty! (Click on the words Parmesan Potatoes to find the recipe with great pictures.) Zoomyummy.com did a fantastic job in documenting each step so I am not going to recreate it!
My substitutions: I used freshly grated Parmesan.
Happy Eating! Enjoy!
Tuesday, September 27, 2011
Morning Fruit Smoothie
Well, I am a lady of routine and schedule. However, I am sick and tired of my organic whole wheat English muffins and 2 egg white omelet every morning. Cereal is getting boring too. You can only put so much fruit on there!
So I have a great new recipe!
Fruit Smoothie Gathered on Pinterest
1 banana
4-5 strawberries (I used frozen.)
1/2 c blueberries (I used frozen.)
1 peach (pealed)
heaping cup or more of fresh spinach (You won't even taste it!)
splash of soy milk (I used organic fat free milk--2 splashes)
1 Tbsp Greek yogurt
2 tsp honey
1/2 c crushed ice (I had to use cubes.)
Put it all in the blender...that easy!
So, I didn't have peaches. I put more than a handful of spinach (easy filler-little calories). If I were to do this again, I would use 1/2 the honey. Color: Some said it would be brown. Mine was blue. It was amazing and a nice change.
Happy Eating! Enjoy!
So I have a great new recipe!
Fruit Smoothie Gathered on Pinterest
1 banana
4-5 strawberries (I used frozen.)
1/2 c blueberries (I used frozen.)
1 peach (pealed)
heaping cup or more of fresh spinach (You won't even taste it!)
splash of soy milk (I used organic fat free milk--2 splashes)
1 Tbsp Greek yogurt
2 tsp honey
1/2 c crushed ice (I had to use cubes.)
Put it all in the blender...that easy!
So, I didn't have peaches. I put more than a handful of spinach (easy filler-little calories). If I were to do this again, I would use 1/2 the honey. Color: Some said it would be brown. Mine was blue. It was amazing and a nice change.
Happy Eating! Enjoy!
White Chocolate Pumpkin Cups
Think Reese's Peanut Butter Cups with Pumpkin...yeah, it is that good. I tell you that you better make these for a party or give them away or you will eat the WHOLE thing!
Here is the original recipe link!
I make mine in a regular muffin tin because I want to have more of the goodness!
White Chocolate Pumpkin Cups
Ingredients:
10 oz white chocolate or white chocolate chips (I used 2 250g pkgs on German economy.), divided
[10 mini (2 inch) aluminum/tin foil muffin liners]
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese, at room temperature
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/4 cup powdered evaporated cane juice or powdered sugar
1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)
Directions:
Place chocolate in the top of a double boiler (or make your own by setting a heat-proof bowl over a pot with 1 inch of water) over high heat. Bring the water to a boil, then reduce stove heat to low. Continuously stir the chocolate until completely melted. Remove bowl from the heat and place on a heat-proof surface.
OR skip all that and melt it in your microwave (mine took 2 minutes for 1 pkg (250g). ONLY MELT ONE PKG (1/2 OF YOUR CHOCOLATE) IN THIS STEP!
Using a small spoon, “paint” the melted chocolate all over the insides of 10 mini tin foil muffin liners (the tin foil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact.
Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before. I did this while I mixed the inside. It was plenty of time!
In a medium bowl, combine the cream cheese through vanilla extract and beat with an electric mixer until smooth. Add in the powdered evaporated cane juice and beat until smooth. Stir in graham cracker crumbs.
Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface.
Melt your second pkg of chocolate. Evenly divide the melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.
Chill in the refrigerator until set, about 1-2 hours.
Unwrap cups and enjoy!
Store in an air-tight container in the fridge or just be lazy like me and leave them in the muffin tin. They were great and they won't last long! :)
Happy Eating! Enjoy!
Here is the original recipe link!
I make mine in a regular muffin tin because I want to have more of the goodness!
White Chocolate Pumpkin Cups
Ingredients:
10 oz white chocolate or white chocolate chips (I used 2 250g pkgs on German economy.), divided
[10 mini (2 inch) aluminum/tin foil muffin liners]
2 oz (about 4 Tbsp) 1/3-less-fat neufchatel cream cheese, at room temperature
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/4 cup powdered evaporated cane juice or powdered sugar
1 cup finely ground cinnamon graham cracker crumbs (a food processor works best here)
Directions:
OR skip all that and melt it in your microwave (mine took 2 minutes for 1 pkg (250g). ONLY MELT ONE PKG (1/2 OF YOUR CHOCOLATE) IN THIS STEP!
Using a small spoon, “paint” the melted chocolate all over the insides of 10 mini tin foil muffin liners (the tin foil cups are easier to peel off than the paper cups). The layer of chocolate should be thick enough so that you cannot see through it, but thin enough that the paper cups remain upright and intact.
Allow chocolate cups to cool and harden completely by placing on a tray in the fridge for at least 30 minutes. You can also complete this step the night before. I did this while I mixed the inside. It was plenty of time!
In a medium bowl, combine the cream cheese through vanilla extract and beat with an electric mixer until smooth. Add in the powdered evaporated cane juice and beat until smooth. Stir in graham cracker crumbs.
Using a mini ice cream scoop or a small spoon, evenly divide the pumpkin mixture between the hardened chocolate cups. Smooth the top to create an even surface.
Melt your second pkg of chocolate. Evenly divide the melted chocolate amongst the filled cups, smoothing the tops and making sure the chocolate reaches all the way to the edges in order to seal the cups.
Chill in the refrigerator until set, about 1-2 hours.
Unwrap cups and enjoy!
Store in an air-tight container in the fridge or just be lazy like me and leave them in the muffin tin. They were great and they won't last long! :)
Happy Eating! Enjoy!
Monday, September 26, 2011
Teach a Man to Fish...
Well, so I am not catching my own fish and frankly, I will leave the fishing up to my daddy! However, my littlest one has decided this is his new favorite meal over pizza, french fries, and McD's! If my boys eat it, it is usually a winner with most other people!
Halibut on the Grill(I would give credit but I don't remember where this came from! It is not my original recipe!)
2 Tbsp butter
2 Tbsp brown sugar
2 cloves garlic, minced
1 Tbsp lemon juice
2 tsp soy sauce
1/2 tsp black pepper
1 (1 lb.) halibut
Melt butter, add to it sugar, garlic, lemon juice, soy sauce and pepper. Mix together. Place halibut in a baking dish and pour the marinade over the fish. Let it sit in the fridge for about an hour (or during soccer practice). When your time is up, heat up the grill to a medium heat. Cook fish about 5 minutes on each side or until flaky (should be NO more than 7 minutes each side unless it is more than 2 inches thick).
Serve with mashed cauliflower!
Healthy, light and an A+ dinner at my house!
Happy Eating!
Halibut on the Grill(I would give credit but I don't remember where this came from! It is not my original recipe!)
2 Tbsp butter
2 Tbsp brown sugar
2 cloves garlic, minced
1 Tbsp lemon juice
2 tsp soy sauce
1/2 tsp black pepper
1 (1 lb.) halibut
Melt butter, add to it sugar, garlic, lemon juice, soy sauce and pepper. Mix together. Place halibut in a baking dish and pour the marinade over the fish. Let it sit in the fridge for about an hour (or during soccer practice). When your time is up, heat up the grill to a medium heat. Cook fish about 5 minutes on each side or until flaky (should be NO more than 7 minutes each side unless it is more than 2 inches thick).
Serve with mashed cauliflower!
Healthy, light and an A+ dinner at my house!
Happy Eating!
Sunday, September 25, 2011
Pancakes in a Pan
Yes, it is Sunday night. A night I normally serve whatever can be found from the week. However, I saw this great recipe that looked too good to be true and thought what the hay! Let's go for it! If it is amazing, then I am mother of the year. If not, I will serve my regular menu of fend for yourself! ;)
Pancakes are so yummy! Lots of work standing over the pan, flipping the jacks out for the whole family and you work....the whole time during the meal. I am also "one of those moms" who is trying to stay away from high fructose corn syrup. So easy pancakes...not on my menu until NOW!
Here you go. One of my new favorites (care of Pinterest)!
Pancakes in a Pan
Ingredients:
1 c. white flour
1 c. milk
6 eggs
1/4 tsp. salt
Mix with hand mixer. I tried to just use a spatula (no go--too many lumps).
Pour batter into greased 9x13 pan.
Pour 2 Tbsp melted butter over the top (do not mix).
Bake for 25 minutes at 400 degrees.
Cut in pieces, drizzle with Maple Syrup, serve.
Easy as pie (or cake!) Lots of eggs but my little "non egg eater" ate this all up! Yes he did! He thought he was having pancakes....I really served him some eggs with a pancake side. All in the name and presentation. I served it with Sugar Free Syrup (Splenda sweetened). With our neighbor kid visiting for dinner, it is GONE! I look like the hero and the effort was almost zero!
Have a wonderful evening! Enjoy!
Pancakes are so yummy! Lots of work standing over the pan, flipping the jacks out for the whole family and you work....the whole time during the meal. I am also "one of those moms" who is trying to stay away from high fructose corn syrup. So easy pancakes...not on my menu until NOW!
Here you go. One of my new favorites (care of Pinterest)!
Pancakes in a Pan
Ingredients:
1 c. white flour
1 c. milk
6 eggs
1/4 tsp. salt
Mix with hand mixer. I tried to just use a spatula (no go--too many lumps).
Pour batter into greased 9x13 pan.
Pour 2 Tbsp melted butter over the top (do not mix).
Bake for 25 minutes at 400 degrees.
Cut in pieces, drizzle with Maple Syrup, serve.
Easy as pie (or cake!) Lots of eggs but my little "non egg eater" ate this all up! Yes he did! He thought he was having pancakes....I really served him some eggs with a pancake side. All in the name and presentation. I served it with Sugar Free Syrup (Splenda sweetened). With our neighbor kid visiting for dinner, it is GONE! I look like the hero and the effort was almost zero!
Have a wonderful evening! Enjoy!
Saturday, September 24, 2011
Praline Crunch
Two in one day....I have gotten more feedback from people about this one so......
Praline Crunch--Addictive! That is all I have to say! Thanks to my friend, Julia Spain, for this recipe! Enjoy!
Praline Crunch
1 16 oz pkg Quaker Oat Squares Cereal
2 c pecan or walnut pieces
1/2 c light corn syrup
1/2 c firmly packed brown sugar
1/4 c butter (1/2 stick)
1 tsp baking soda
1 tsp vanilla
Heat oven to 250 F. Combine cereal and pecans in a 13 X 9 in pan, set aside. Combine corn syrup, brown sugar and butter in a saucepan, heat to boil over medium heat. Remove from heat, stir in vanilla and baking soda. Pour mixture over cereal and nuts. Stir to coat evenly. Don't worry too much about total coverage. It will be easier after cooking for the first 20 minutes.
Baking time is 1 hour but you will need to stir every 20 minutes. Spread on a baking sheet or wax paper to cool. Break into pieces.
This is great for gift giving or parties! Enjoy!
Praline Crunch--Addictive! That is all I have to say! Thanks to my friend, Julia Spain, for this recipe! Enjoy!
Praline Crunch
1 16 oz pkg Quaker Oat Squares Cereal
2 c pecan or walnut pieces
1/2 c light corn syrup
1/2 c firmly packed brown sugar
1/4 c butter (1/2 stick)
1 tsp baking soda
1 tsp vanilla
Heat oven to 250 F. Combine cereal and pecans in a 13 X 9 in pan, set aside. Combine corn syrup, brown sugar and butter in a saucepan, heat to boil over medium heat. Remove from heat, stir in vanilla and baking soda. Pour mixture over cereal and nuts. Stir to coat evenly. Don't worry too much about total coverage. It will be easier after cooking for the first 20 minutes.
Baking time is 1 hour but you will need to stir every 20 minutes. Spread on a baking sheet or wax paper to cool. Break into pieces.
This is great for gift giving or parties! Enjoy!
I'm Back and Serving Up a Crockpot Meal
It has been awhile and one of my followers, Keeley, asked me to start up my posts again. That is all it took. I have decided that it will look more like a recipe blog since I am cooking here in the Clark Castle!
Today I am going to share this amazing crockpot recipe with you. The pork loin (which I can find at our commissary) was good but the glaze....amazing!
Brown Sugar and Balsamic Glazed Pork Loin from candcmarriagefactory.com
Ingredients:
1 (2 pound) boneless pork loin (mine was only a pound)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Don't skip the glaze thinking it takes too much effort....you don't want to miss this part. I served it with mashed cauliflower. So delicious and easy! I love that last part...easy!
Have fun serving this to your family and/or friends. They will think you worked hard. Let them think that....it works for me!
Glad to be back!
Today I am going to share this amazing crockpot recipe with you. The pork loin (which I can find at our commissary) was good but the glaze....amazing!
Brown Sugar and Balsamic Glazed Pork Loin from candcmarriagefactory.com
Ingredients:
1 (2 pound) boneless pork loin (mine was only a pound)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Don't skip the glaze thinking it takes too much effort....you don't want to miss this part. I served it with mashed cauliflower. So delicious and easy! I love that last part...easy!
Have fun serving this to your family and/or friends. They will think you worked hard. Let them think that....it works for me!
Glad to be back!
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