Baked instant mashed potatoes

Somehow I ended up with a box of instant taters and I hate to waste noms so I was thinking how can I dress these up a bit??? My hubby and kids loved them. The inside was creamy and the top/ sides had a nice crisp all of which are so very important with mashed taters. If there's one thing I can't stand it's gluey or watery mashed potatoes!

I used a box serving of 4 which was about 1 and 1/3 cup of the flakes. Fyi.

2/3 or so block room temp cream cheese (I just used the left over from an already opened 8oz block)
Fresh or dried parsley
Garlic and onion powder
Salt
1 cup or so shredded cheese blend plus extra to broil off at the end
4 servings amount of the boxed Idaho tater flakes
1 cup 1 1/3 or so hot water
1 to 2 tbs butter
Pam

Mix your tater flakes, seasonings, and cheeses all together. Add your water.  I started with about a cup and mixed well and then added more if I needed it. Mix well.  You want the taters to just cone together a little on the stiff spreadable side because when you bake them the cream cheese will let off moisture.
In your Pam spayed casserole dish think 8x8 or 9x9? Spread it out evenly and bake 350 for 30 min.  They would have been good had I stopped here but it's Christmas time and I like to be a little extra so I topped them with a handful or 2 of shredded cheese baked 10 more minutes and then broiled off the top and let sit a few min before digging in!

Keto tomato soup

Major hit with family

Keto avocado fudge

Super great...

Veggie cream cheese spread

Code red approved.  Made this for my mops group to go worth a veggie platter.

2 bricks cream cheese
Bacon crumbles
Ranch packet
Sprinkle extra dill
Couple TBS mayo

Was a hit

No sugar added BBQ sauce

Ingredients: 

1 14 oz can diced tomatoes
2 tbs Balsamic Vinegar
2 tbs Soy Sauce
1/3 Cup Apple Cider Vinegar
1.5 TBSP Yellow Mustard
4 large Garlic cloves
Splash liquid smoke
Splash Worcestershire sauce

1 TBSP Onion Powder
1 TBSP Chili Powder
1.5 TBSP Paprika
1/2 tsp garlic powder
1/8 tsp Cayenne Pepper
1/2 TBSP Minced Dried Onions
3 or so tbs splenda depending on taste
Salt to taste

Combine all ingredients and blend until smooth. Transfer to a sauce pan and let simmer 30 minutes while whisking every few minutes. Let cool and store in fridge

Dijon chicken casserole

I've been doing code red and finished my first 30 day challenge. I'm pleased with my progress so far.  One of my favorite dished I've made is this Dijon chicken casserole that reminded me of chicken cordon bleu but without all the carbs. On to the recipe!

Dijon chicken casserole
1 package riced cauliflower or cauliflower broccoli blend
1/2 a rotisserie chicken or a pound of cooked chicken
1 package softened cream cheese
Dijon mustard
Mayo (Or the Dijon mayo blend already together)
Heavy whipping cream or sour cream
Salt
Pepper
* onion and garlic powder optional
Crumbled bacon to top at the end

Basically stir mush everything together. Bake 350 for 30 to 45 min.  I broiled the top off mine then added my crispy bacon.  You could mix it in too.

I do everything to taste here. The Heaney whipping cream is to thin or the mixture of you need to.

Whole Milk Greek yogurt

You will need:
Enamel Dutch pot (mines a 6qt)
Instant read thermometer
Whisk
1/2 gallon whole milk
1 tablespoon heaping of starter yogurt could be new store bought with live cultures or left over from your last batch of under a week old

Heat milk constantly stirring until reaches 180F. remove from heat let sit until 120F. Skim the skin off the top and mix in your starter.  Wrap with towels and place in slightly warmed oven that just had the chill taken off. Leave light on.  Let sit 12h or so.  Then strain for Greek yogurt

High fat blueberry smoothie/ ice cream

Ok.... take yah some frozen blueberries 1/2 the smaller package.  You don't wanna be a greedy cow. Then a few spoons of splenda. 🎶pour some sugar inn meh!🎶 then a whole avocado. Because yum.  And we're creamy loving bitches here is why the whole avocado. a pint ish we have these little boxes here of hwc.
Blend that bish until it's creamy af. Pour into freezer mugs and freeze until desired consistency.  Top with a few fresh berries to be fancy af.
There you have "Blueberry huckleberry ice cream" the #rebelafway

If I can find Greek yogurt next time I'll do havesies with it and that HWC to not be so extra

Almond maple chia pudding

1 cup almond milk unsweetened for thicker for thinner just add a splash more
1/4 cup chia seeds 
1/4 cup ground flax
1/2 tsp almond extract
1/2 tsp instant maple extract
1-2 tsp sweetener of your choice ( I didn't think it needed it)

Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy I like chopped nuts or berries.

Pumpkin Chia Pie Muffin Cups

1 8oz block of cream cheese
1 small can of pumpkin puree (not pie filling)
2 heaping tablespoons chia seeds
1 1/2 teaspoon baking powder
4 large eggs
2 teaspoon of pumpkin pie spice extract
6 to 8 teaspoons of stevia or sweetener of choice like splenda
Blend together in a bowl with a hand mixer
Let rest so the chia seeds can puff up and absorb the moisture

Spray and fill your muffin cups

Bake 375 for 25 to 30 minutes depending on your oven

Recipe makes 12 muffins

Dark chocolate coconut chia pudding

1 cup almond milk unsweetened
¼ cup chia seeds
3 tablespoons cocoa powder
1 teaspoon coconut extract
1 to 1/2 tsp instant espresso
1-2 tsp sweetener of your choice

Top with pecans and raspberries

Mix it all together and divide into 2 servings. Let sit in fridge overnight out at least 4hrs. Put your toppings on and enjoy.

Note: because I use splenda and my kids don't need sugar free I leave the sweetener out until I serve and mix in then this way they can have a different one even though let's face it when I make it they eat mine too.

Low Carb Breakfast Bake

Low Carb Breakfast Bake

9x9 pan bake 350 40 min

6 to 8 eggs
1/2 block cream cheese
Spaghetti squash small
Bacon for garnish
Sage bulk sausage 1/2 package I like Jimmy Dean
Heavy whipping cream
Salt
Pepper
Butter/ Olive oil
**I happened to have some left over poached chicken so I chipped that up and tossed it in too.

Preheat oven 425 if you roast your squash
Either microwave or roast your spaghetti squash (my small one cut in half with a little salt pepper olive oil took 40 min) you can do this the day before easy.

Lower oven 350.
Oil or butter your dish.  Layer the squash on the bottom in a thin layer.
Next layer your cooked sausage on top.
I like tiny little pockets for the cream cheese so dollop that about as you like.
Whisk your eggs and a few splashes of heaven whipping cream with some salt and pepper. Pour over dish top with your garnish of about 4 crispy bacon strips.
Bake until eggs are set about 40 to 45 min

Chocolate Bran Muffin

Chocolate Bran Muffin

Yields 16 muffins
Ingredients

1 1/2 cups oat bran

1 1/4 cups flour

1 1/4 cups milk

2/3 cup brown sugar (or natural sweetener), packed

2/3 cup canola or vegetable oil

1/2 cup unsweetened cocoa powder

2 large eggs

3 teaspoons baking powder

1 1/2 teaspoons vanilla extract

1/4 teaspoon sea salt

mini dark chocolate chips, optional

Directions

Preheat oven to 350 F.

Combine oat bran, flour, cocoa powder, baking powder and salt in a medium bowl and mix together.

In a separate bowl, beat together the milk, sugar, oil, eggs and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry ingredients, whisking continuously, until just combined. Don’t over mix.

Pour batter into the muffin tin, place in oven and bake for 23 minutes, or until toothpick inserted in center comes out clean.Optional: sprinkle mini chocolate chips over the muffins before baking.

Remove pan from oven let cool for 5 minutes, before turning out onto a wire rack to finish cooling.

Serve immediately or store in an airtight container.

Cast Iron Skillet Cornish Hen with Brocoli

Divine!!!!! Seriously.

What you will need:
Skillet
Cornish Hen
Package frozen broccoli florets or fresh if you have it I happened to be out.
Salt
Pepper
Garlic powder
Onion powder
Paprika
1/4 or less of a bottle of Italian dressing so guessing 1/2 cup or so.
olive oil

Preheat oven to 450.
Drizzle just a smidge of olive oil in the pan. Dump frozen broccoli  into pan and arrange like a wreath around the edge. You're going to place the hen in the center. Drizzle with a bit more olive oil. Salt and Pepper the broccoli.
Prep your hen. Wash her good and pat dry. Truss her up if you're feeling frisky and then salt, pepper, garlic powder, onion powder and paprika to taste. I just used a smidge/dash 1/4tsp maybe....
Place into preheated oven for 25 min. Then Reduce heat to 350 and dump on the Italian dressing over everything....cook 25 more min.
Beautiful!

I served this up with some cheesy scalloped taters for the kiddos and crusty bread.

Oven Poached Chicken

So good. So easy.

Take a pie dish lay your chicken breasts inside. Season the chicken.  I prefer to use vegetable better than bouillon and pepper. Put some water to come 1/3 to 1/2 way up the chicken. Cover with foil.
Bake 400 40 min. 
I let cool with the foil on a bit and then remove the foil either eat or let sit till cooled to store for later.

Mom Breakfasts

I don't know about you but basically the second I became a mom I stopped getting to eat my own meals unless we are all eating together at the same time and sometimes not even then come to think of it. If one of my little munchkins sees you eating something they think THEY MUST HAVE SOME or their little life will be over. Most of the time I don't really mind because I am able to get some extra good type things into them. A prime example. I was trying out one of those Kelloggs crustless quiches from the frozen section today. They are a perfect size for me and breakfast is not my best meal of the day. I more often than not get busy and feed the kids but forget myself.
 

So here I am thinking yes. Finally, a free second to scarf down something while the kids are busy. Only to look down and see these faces staring up at me... Mouths open Little Mr. grunting and Little Miss saying eat eat...And don't think you can steal 2 bites for yourself and skip them once. Oh jeeze. Who knew even infants could count let alone his sister!

The quiche in question...

As you can see this is how breakfast went. They split half and I ate half. But on the bright side. This quiche was fantastic and I am definitely going to keep a few around for when I am sick of a protein bar or shake for breakfast because I forgot to eat again. Here is a picture of the one I tried today with their nutrition info. 10g of protein with only 6 net carbs is a win!!! I may have to become one of those parents that hide to sneak a snack they don't want to share or start just making two at a time. 

 

Avocado Love and Gadgets

Ever since having my son I've begun to love avocados. Before I had him they were a definite nope from me with the one exception of our friend Josh's guacamole. All hail Josh and his guacamole. Seriously it is that good. He'd make me a special batch whenever we were over because let's face it I'm a wimp with spicy things and the boys like to go a little crazy with the hot peppers. 

Now one thing I will say is a brown avocado where the air turned it is bleh.  Green is beautiful brown... Thanks but no. I'm like that with apples too.

I was cruising Amazon looking for something to help with my guacamole and left over 1/2 of avocado problem because who wants to spend their hard earned green on something that doesn't work and #reviewsarelife

I ran into these beauties and thought after reading on them and their stellar reviews let's give them a try.  I've been using them for a while now and I must say they work well. My unused half an avocado stays fresh until I eat it the next day and the guaclock kept our left over guac nice and green when we had some the next day.  I still spritz the top with lime juice either fresh or the bottled just be sure 

Now to get my daughter on board but no such luck yet. I'm a persistent mama so I'll keep offering until she gives them a try again. It takes her awhile to be adventurous.

In case you wanted to take a look at them here are their links. (BTW I do not get anything from sharing these)

Casabella Guac-Lock Container with Tray 
by Casabella 
Link: http://a.co/gpWLgOV

Evriholder Avo Saver Avocado Holder 
by Evriholder 
Link: http://a.co/3s1PaVo

Moroccan Meatball Tagine

There is nothing better than being able to give your husband a taste of home. His love language is acts of service and I'm notorious for showing him my love through food. Normally I'm spoiled and when we have Moroccan he cooks because well duh.  Live in Moroccan chef here! And he is a fabulous cook. But now and again I'll whip out a dish or two to show him I appreciate and love him. 

Also what is it they say? A way to a man's heart is through his stomach. So feed those bellies ladies and gents!

Now for this recipe I used my tagine he bought me in Morocco but you could use any pot with a tight fitting lid.

Moroccan meatball tagine

Meatballs:
1 lb. Ground beef the leaner the better
3-4 TBS finely chopped parsley
3-4 TBS finely chopped cilantro
Olive oil

Sauce:
Salt
Pepper
1 TSP Cumin
1 TSP Turmeric
1/2 TSP Paprika
DASH Cayenne pepper
1/2 TSP Onion powder (or 1/2 small onion finely chopped you don't want chunks in the sauce)
1/2 TSP Garlic powder (2 large cloves grated in)
4 TBS Mild paprika pepper paste (optional but if you can find it get add it. Trust me. Its not spicy at all.)
2 CUPS Prego (or tomato sauce we just always seem to have traditional prego around)
2 TBS finely chopped cilantro
2 TBS finely chopped parsley
Water to thin sauce to desired consistency

Topping:
4 Eggs
Cilantro/parsley garnish

Mix your ground beef, cilantro, and parsley together. Form into balls about the size of a nickle across.

Heat your tagine on med with olive oil to almost coat the pan about 1 TBS. Brown your meatballs all over. This only takes a couple min because they are tiny.

Next toss in all the sauce ingredients at once except the extra water. Turn down your burner to 2 or 3 you want a low slow simmer. Place lid on top. After 10 min give it a stir so it doesn't burn on the bottom.

Taste sauce to see if you need to adjust the seasonings. If you're good  here is where you'd add water to the sauce to thin about 1/3 to 1/2 cup. Place lid back on and continue to simmer for 25-30 min. so the flavors really mingle. Remember to stir 2 or 3 times while it simmers and to check to see if you need more water. Depending on your pot you may not need much.

About 5 min before it's done simmering make little pockets in the top and crack an egg inside. Continue to cook with the lid on until egg white is set. Garnish with more cilantro/parsley.

Traditionally you eat this with crusty bread to sop up all the saucy goodness and it works as your utensil too. My kids love it over pasta.

**Handy tip**
If you take a bunch or 2 of cilantro and parsley each chop it up really fine and mix it together you can place it in an airtight container in the freezer for recipes like this. Saves so much time. We always have some about in ours.

Tagine warming on medium heat while I made the meatballs

My hubby was working late so I only put one egg in for my littles to split until he and I ate later

This is the paprika pepper paste I use. It can be found at any Turkish/middle east market

Peanut Butter and Jelly Oatmeal fingers

Peanut Butter and Jelly Oatmeal Fingers

• 1 banana
• 4 packets of instant oatmeal or 1 1/3 cups (a packet holds 1/3 cup each)
• 2 TBS of fruit preserves (I just take a large dollop)
• 2 TBS of peanut butter (I just take a large dollop)
• Butter or cooking spray for your dish

1. Preheat oven to 350
2. smash your banana really well and add in the jam and peanut butter stirring well and then add in your oatmeal.
3. Spray your baking dish and add the PB&J oatmeal mix smoothing out the top.
4. Bake for 20 min.
5. Let sit for 5 or so min. to cool
6. Cut and serve. 
7. Store remaining in an airtight container in the fridge.  

 Just before the oven....

Just out of the oven. 

DIY Fruit and Veggie Pouches

These are so easy and so versatile. My littlest little will not eat baby food from a spoon. Who knows why he eats everything else from one! and my eldest little is of course in that picky toddler phase where all vegetables just about are the enemy. And baby cereal psh. He just says no to that too...So what's a mom to do!

I began buying pouches all the time and the baby food in my cupboard was just sitting there. I thought hmm I wonder if I could make these things myself. I did a Pinterest search for inspiration and realized BAM I definitely could! Next was Amazon to see if they sold reusable pouches that wouldn't require me to purchase any baby food making gadgets and BEHOLD These pouches appeared! I have been using them now for about 3 months and they are perfect. AND come with a 1 year warranty. The bottom opens up quite large which is perfect and the zipper seal is crazy strong so they do not come open. Score! Here is the link in case you wanted to check them out... http://a.co/bkjLw6w

Pictured above are Pea Spinach Carrot Pear Oatmeal pouches. I have made all the usual flavors you find in the store and even tweaked some and added things like chia, flax meal, and baby cereals. I found a ratio of 2 vegetable jars to about 5 fruits work best. Mr. Little will go 50/50 or straight veg but his sister will not and so a 2/5 ratio works best for her. It still tastes like the veg with the fruit but no too veggie. If you add any baby cereal or chia you will want to add some water or juice to thin it out a bit. I typically just use water. 

Basic Pouch Recipe Formula
makes about 8 pouches

2 4oz. jars of vegetable baby food
5-6 4oz. jars or fruit baby food
seasonings to taste like cinnamon (start with 1/4 tsp and adjust up)
1/4 cup rice or oatmeal baby cereal (optional)
water or juice to thin out to desired consistency (optional if adding chia, baby cereal or flax)

Pour all the pureed baby food and baby cereal if adding into a pour-able bowl whisk it all together making sure everything is well blended. Add some water or juice to thin out the puree if you need to whisking well again to make sure your puree isn't thick like mashed potatoes and then fill the reusable pouches. 
Freeze the pouches until the day you are going to use them. They will keep 48hrs in the fridge. 
To thaw sometimes I simply place them in a bowl of warm water or take them with me to the park if I am heading out and let them thaw on their own if I do not need them right away. You can always pull them out the day before and thaw in the fridge too. They work great for a cold pack in a picnic lunch.

**Handy Tip**
I do not like to write on the pouches and I keep several flavors in my freezer so I take a gallon ziplock and write the flavor of each batch on it with the date I made them and when it's empty I simply cross out the previous flavor/date with my sharpie and put the new one. It keeps my freezer tidy this way. 

A few other flavor combos that my 2 littles enjoy are: (all are good with or without the cereal type add ins)

Banana pumpkin
Apple blackberry carrot 
Sweet potato and pear
Pea pear and spinach
Apple pumpkin cinnamon
Mixed vegetables with apples
Apple and butternut squash (with cinnamon and with out)
Parsnip and apple cherry banana
Pear mango and spinach
Apple and carrot (with and without cinnamon)
Pea spinach carrot pear
Pea spinach Apple
Apple carrot butternut squash
Apple Blueberry carrot
Apple Blueberry butternut squash
Apple Blueberry sweet potato 
Apple and Sweet Potato (with and without cinnamon)
Pear and butternut squash (with and without cinnamon)
Pear and sweet potato (with and without cinnamon) 
Apple cherry banana with chia

Next I am going to try to add grains like quinoa or barley but I think after the grain is cooked they may need to be pulsed in the food processor so they aren't so chunky. It's on my list of pouch add ins to try. 

Has anyone else tried a unique flavor combos? When Mr. Little is older I want to try making my own purees but for now the ease of using the pre-made packaged ones fits better with our busy life here. 

Toddlers French Toast

So finger foods are life right now with my 2 year old and 9 month old.  I found roofs recipe here is the link... https://www.myfussyeater.com/baby-french-toast-eggy-banana-bread/

And I've changed it several ways depending on the day the the basic recipe is...

1 ripe banana mashed
1 egg
Splash of milk
3 to 4 slices of bread

INSTRUCTIONS

-Mash the banana and add it to a bowl with the egg and milk. Mix well until all the ingredients are well combined.

-Cut the bread into fingers and dip each one into the mixture. Don’t let it soak in the mixture, just dip it very quickly so it coats each side.

-Cook on each side and serve immediately or store in an airtight container in the fridge for up to 48 hours.

Sometimes I'll add some vanilla or cinnamon to spice things up. The whole

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

Mops is soon upon us and so I have been racking my brain to come up with a tasty dish to bring for the brunch...Someone else is already bringing a breakfast casserole and another a dessert and I wasn't feeling particularly fruity but rather more like a pasta since we don't really eat pasta here often. Then it hit me... Chicken. Cheese. Tangy mustard and PASTA! 

So here it is....

1 small rotisserie chicken de-boned or about 5 cups or so chopped chicken
1/2 pound deli ham. you could use a thin sliced or just buy an hunk and chop it into small chunks
12 oz. bad of egg noodles cooked to the lowest amount of time the package says
2 heaping cups shredded swiss cheese

The sauce
4 TBS butter
4 TBS flour
4-5 cups of whole milk
3 TBS Fresh squeezed lemon juice
2-4 TBS Dijon mustard (I like mine rather tangy so I lean more towards the 4 TBS)
squirt of regular yellow mustard 
1/2 TSP Salt and Pepper
3/4-1 TSP Paprika

The Topping
1 1/2 cup panko
4 TBS butter
1/2 TSP seasoning salt
1 1/2 TSP crushed dried parsley

Directions

Preheat oven to 350 F. Butter a 9×13-inch baking dish. Set aside.

For the sauce:

Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, mustards, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. 

Assembly

In your noodle pot after draining the noodles pour your mustard roux and give a good stir. Add your shredded cheese, diced chicken and ham. Stir to combine and make sure your sauce is not to thick as the cheese will thicken it a bit. If you need to add a splash or 2 of more milk. Taste for seasonings to see if you need more mustard or lemon salt/pepper or paprika. 

Pour the casserole filling into your 9x13 dish

For the topping:

Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Moroccan Tea

How to make the perfect pot of Moroccan tea...Trust me I married one

Of course boil up your water.  Then in your tea pot place 1 to 2 handfuls of gun powder green tea.  Pour some boiling water into the pot swish about a few seconds and pour off down the sink.  Then pour more boiling water into the pot about one Moroccan tea cup size and let sit a few seconds. Pour into one of your tea glasses and reserve. Then again (Yes I know) pour more boiling water into the pot. Swish about and pour out again. Finally place a generous amount of mint and sugar (and if you have it a small amount of sheba) into the pot fill with boiling water again and let sit a minute.

Here you can simply stir and pour or be fancy and pour several cups in and out to mix everything up.  And then enjoy!

Handy tip: if you're like my hubby and I we stretch the pot a little farther by refilling with boiling water after we pour out the first 2 glasses just to get a bit more cups. Be sure to stir again though. 

*** My favorite treat from Morocco he brought me home from his last trip I didn't get to too was my chabekya...I do love my tea with shortbread cookies or almond biscotti as well...

sweet potatoe cheddar croquette

Lentils, uncooked 1/2 cup
Sweet potato, raw 10.5 oz
carrot, grated 2.5 oz (optional)
cheddar, grated 3.5 oz
1/2 cup shredded parmesan
1 large egg
frozen peas 1/4 cup (optional)
1/2 tsp paprika
olive or avocado oil
Low sodium chicken or vegetable broth 1 cup

Add the lentils to a saucepan, cover with the broth, bring to a boil and simmer till all liquid is almost absorbed, turn off heat, cover with a lid and leave for 10 mins. you want them mushy so they blend easier

Pierce sweet potato with a fork and microwave for approx 6 mins, until soft to touch (if you don't have a microwave you can steam)

Remove skin from sweet potato and mash until smooth.

Or they are equally good left raw and shredded like the carrot

Preheat oven to 200c or 400f

Add lentils to a bowl, along with sweet potato, cheddar, carrot, paprika and combine

Add the egg and mix till combined

Stir in the peas

Form into croquettes or patties (approx 15) and place on a baking tray lined with parchment paper

Spray or brush over the top with olive or avocado oil

Bake in the oven for approx 30 mins, until firm and lightly golden.

Note the raw sweet potatoe makes them not hold their shape as much add is you'd done it the mashed way. My kiddo prefers the texture of the raw though.

Enchaladas

enchaladas

3 cups beef, shredded
1 small onion, diced
3 tablespoons canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
2 cups water
4 ounces tomato paste
1⁄2 teaspoon cumin
1 teaspoon garlic powder
1⁄8 teaspoon cayenne pepper
1 teaspoon salt
1⁄4 teaspoon sugar
1 dozen corn tortilla
4 cups cheddar cheese, shredded
1 (4 ounce) can black olives, sliced, drained
sour cream, for topping (optional)

Directions

In a medium size mixing bowl, add shredded beef and diced onions, mix well and set aside.
In a medium size sauce pan, add the oil, flour, and chili powder. Turn to medium heat and whisk the ingredients together. Continue to whisk as the mixture begins to boil for one minute, then whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmering boil it will begin to thicken slightly after about 20 to 30 minutes. Add salt to taste and 1/4 teaspoon sugar, mix to combine and then add about 1/4 cup of sauce to the shredded beef mixture and stir to combine. Set aside remaining sauce for enchiladas.

Warm tortillas so they're soft for rolling.

Preheat oven to 350 degrees F. Grease or spray with a nonstick cooking spray a 9x13 baking dish. Set aside. Lay (one at a time) tortilla on a flat surface, add about 2 tablespoons shredded beef mixture to the middle of the fried tortilla and top with about 1 teaspoon shredded cheese. Roll the tortilla tightly and place in the baking dish (seam side down). Repeat until all 12 tortillas are filled. (For best results, line the enchiladas into two rows of 6).Pour the enchilada sauce evenly over the top of the filled tortillas, and then add remaining shredded cheese evenly to the top of the sauce and top with the sliced olives.Cover baking dish with foil and bake in preheated oven for 35 to 40 minutes, or until bubbly and hot. Serve with sour cream, optional.
Makes: 6 servings.

Oatmeal fingers

Oatmeal fingers

Ingredients

10 heaped tbsp porridge oats or 2 packets of instant oatmeal (or a mix or oats, millet flakes or barley flakes to provide a mix of grains to your baby’s diet)

10 tbsp full fat cow’s milk (or any milk really.)

1 to 2 tsp ground cinnamon

½ mashed banana (optional)

Strawberry jam (optional)

Method

Pour the oats into a small, flat bottomed microwave proof dish and pour over the milk. Add the cinnamon and mix together. Press the oat mix down into the dish with the back of the spoon and cook in the microwave for 2 minutes on high.

Cut into fingers and serve once cool.

If you don’t want to use the microwave, these work just as well in the oven. Heat the oven to 375F and cook for 15 to 30 minutes.

Notes

Storage: Lasts 3 to 4 days in an air tight container in the fridge

Carrot Ducks

Ingredients

200 g grated carrots (around 1 1/2 packed cups)
1/2 cup water
70 g grated cheddar cheese (1/2 cup)
2 eggs
4 tbsp flour

Instructions

Pre heat oven to 180C / 350F / Gas 4

Mixed the carrot and water in a bowl, cover and microwave on high for 3 mins

Drain the carrots and then place them on a clean cloth / absorbent paper and squeeze out the liquid. (You need to get the carrots quite dry)

Place the carrots back in the bowl and mix with the remaining ingredients

Prepare a baking tray with baking paper or use a silicon baking sheet

Form star shapes of the mixture onto the sheet using a cookie cutter.

Bake for approx. 33mins (until crispy on the sides). I made 12 larger ducks.

Boozy Bourbon Bacon Baked Beans

I made these for a potluck for my hubby's work function we were going to. They were such a hit I came home and made another batch for us to eat on for the week.
I looked at an amazingly huge assortment of recipes for baked beans and then made my own in the end that had what I wanted.

Ingredients

½ Pound Thick Cut Bacon , cut into smallish pieces. Scissors helped make quick work.
1 medium Yellow Onion , finely diced
½ Green Bell Pepper , finely diced
3 giant Cloves Garlic , minced
4 15.5ish sized cans Beans , drained and rinsed. I used 3 navy beans and one black because that's what I had in my pantry. But really you could use whichever kind.  1 Cup Bourbon
1 Cup Ketchup
½ Cup Brown Sugar , packed
1/3 Cup Molasses
2 TBS Yellow Mustard
2 TBS Apple Cider Vinegar
1 TBS Worcestershire Sauce
Kosher Salt and Pepper , to taste
1/2 TSP Crushed Red Pepper Flakes
Tabasco to taste for added heat
1 Cup Hot Water or Broth

Heat a large oven safe pot over medium and add chopped bacon. Cook stirring occasionally until beginning to brown nicely. Add in the onion, bell pepper and season generously with salt and pepper. Cook until softened and bacon is browned. Add in the garlic and cook until fragrant.

Add in the remaining ingredients stirring to make sure everything is well combined. Season generously with salt and pepper. Bring everything to a simmer and cover with a tight fitting lid.

OVEN: Cover pot and transfer it to a preheat 300 degree F oven. Bake for 45 minutes, stirring once halfway through cooking. Remove the lid, stir, and continue to bake until the sauce is thickened and sticky, about an additional 45 minutes. If needed during baking, add more water to adjust consistency.

STOVE TOP: Cover pot and reduce heat to medium low. Cook, stirring at 30 minute intervals, for 1 ½ hours, or until the sauce is thickened and sticky.

Hidden veggie mac and cheese

1 cup roasted butternut squash
1 cup shredded cheddar
1/2 cup milk
4 oz cream cheese
Salt and pepper
I added a few extra slices of cheese because I added a little too much milk and needed to thicken it
Dash of garlic powder onion powder and powdered mustard
12 oz noodles

Blend milk and squash till creamy. Place all your other ingredients in saucepan and melt together until velvety smooth whike pasta cooks.  Then combine.

Sweet Potato Sausage links

1 large sweet potato baked
1 package sage sausage bulk
3 eggs
1 to 1.5 cups probably Left over filler rice, couscous, quinoa.
(I ran out of the couscous left over so I had to add some crushed ritz this time)

Mix.  Make links.  Bake on a silpat mat about 30 to 40 min depending on size of links.  Broil the top off to brown and make crispy a little.

Deviled eggs (classic)

6 hard boiled eggs
1/4 cup mayo
1 tsp yellow mustard
1 tsp distilled white vinegar
Dash sugar
Salt and pepper to taste
Paprika to garnish.

Milk braised Cornish hen

1-2 Tyson cornish hens, thawed
1 lemon (I used preserved lemon), quartered
Few garlic, unpeeled
Pinch saffron
1/2-1 tsp thyme or so
3 cups milk or so
salt
pepper, garlic and onion powder to season
2 tbsp salted butter
2 tbsp olive oil
4 med yellow potatoes

Preheat the oven to 375F.
Take your thawed out Cornish hens and rinse them inside and out, then pat very, very dry with a paper towel. Season with salt, pepper, and garlic powder.
In a heavy, oven-safe pot like a Dutch oven, heat the butter and olive oil over medium-high heat.When the butter is melted and sizzling, add in the hens, and cook until they are golden brown and crisp on each side.Add in the milk, and toss in the garlic, lemon, and herbs.  Add halved yellow potatoes.
Cover the pot, and transfer to the preheated oven. Bake the hens in the covered pot for about 45 minutes, then remove the lid, baste the hens with the juices, and cook for 45 minutes more, uncovered.Hens are cooked when they can easily be pierced with a fork, and any juices that run are clear and not pink or red.Serve immediately with desired side dishes!

Quick chili recipe

1 pound ground beef
1 onion, finely diced
3 cloves garlic, minced
1/2 can tomato paste
28oz can crushed tomato
2 fresh tomato finely diced
1 jalapeno
water
1 (15 ounce) can kidney beans or black
1 (15 ounce) can pinto beans
2 tablespoons chili powder
1 tablespoon ground cumin
2 tablespoons white sugar
1 tablespoon salt
1 teaspoon ground black pepper
1 tablespoon hot pepper sauce

Directions

In a large stock pot lightly brown ground beef, and drain if needed.Add onion and garlic and cook until onion is translucent. Add tomatoes, diced tomatoes, jalapeno, tomato paste, water, kidney beans, pinto beans, chili powder, cumin, sugar, salt, pepper and hot sauce. Simmer for 30 minutes and then serve.

Jiffy jalapeno cheese skillet cornbread

Ingredients

1 box of Jiffy Corn Muffin Mix
2 T of melted butter
Splash milk (may not need)
1/2 cup of shredded cheddar cheese
1 can (15 oz.) Creamed corn
1 medium Jalapeno diced (or) 2 T of canned jalapeno diced
1 egg

Instructions

Preheat oven to 375 degrees
Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist.
Butter or oil cast iron skillet and pour the mixture into the pan. Bake at 375 degrees for about 25-35 minutes - or until a toothpick inserted in the middle comes out clean. Bread will still be very moist when done.

Peanut Butter Fluff Dip

INGREDIENTS:
1 cup plain greek yogurt
1/2 cup creamy peanut butter
honey to taste (1-3 TBSP)

INSTRUCTIONS:

Combine all of the ingredients with a whisk or spoon, and enjoy as a dip with apple slices, bananas, celery sticks, graham crackers, vanilla wafers, or anything else you’d like! Or, just eat it with a spoon. Hehe.

TIPS:Cinnamon is a nice addition if you’re into that. You can also substitute the peanut butter for almond butter (or any nut butter, I suppose).The more peanut butter you add, the richer this dip will be. If you would like to lighten it up, add less peanut butter to the ratio

Chicken kebab

Package split or halved chicken breast
4 plain yogurt or greek
1/2 lemon
Parsley 1/2 bunch
Paprika 1tbs
Moroccan 7 spice mix 1tbs
Red pepper flakes 1/2 tbs
Salt
Pepper
Wooden skewer
Fries

Marinate at least an hour in the sauce then stack up the chicken and paint with left over marinade.  Surround with fries.
Bake 220c 60 min and broil the outside too get that lovely look

Zucchini Cheesy Bread

INGREDIENTS

3 medium zucchini, or about 4 cups grated
2 large eggs
2 cloves garlic, minced
1/2 tsp. dried oregano
3 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/4 c. cornstarchkosher
salt
ground black pepper
Marinara, for dipping

DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment. On a box grater or in a food processor, grate zucchini. Using cheesecloth or a dish towel, wring excess moisture out of zucchini.

Transfer zucchini to a large bowl with eggs, garlic, oregano, 1 cup mozzarella, Parmesan, and cornstarch and season with salt and pepper. Stir until completely combined.Transfer “dough” to prepared baking sheet and pat into a crust.

Bake until golden and dried out, 25 minutes.Sprinkle with remaining 2 cups mozzarella and bake until cheese is melted, 8 to 10 minutes more. Slice and serve with marinara.

Fruit Leather

Fruit Leather
bake about 6 hr to 6.5 hrs at 170

above is strawberry/raspberry. Apple is great as well.

for strawberry or raspberry in your food processor puree the fresh fruit and add about 2 tbs of honey. spread evenly on the silpat mat and dehydrate in oven. Take out and cool before peeling the fruit off the mat and slicing into serving sizes.

for apple peel and core about 4 to 5 apples and puree with 2 tbs honey. Then transfer to a pan and heat until the moisture is all cooked out and when you drag your spoon though no water appears. Then spread evenly in a thin layer on the silpat and dehydrate in the oven. Take out and cool before peeling off the mat and slicing into serving sizes.

Take that ridiculously expensive quesadilla with hidden carrot!

My little who just turned 2 has decided veggies are evil. Unless she is eating her little bro's purees with him. I was browsing the frozen isle looking for these chicken cordon blue things that she loves when I saw that they had these quesadillas with hidden carrot in them. little miss loves quesadillas so I thought what the heck lets try. I didn't even think to look at the price because how expensive could 2 little packages be especially when that is considered 1 serving size right....holy moly just about 4 buck is how much!!! Um no. I am not paying that. So I set off to make my own with what I had about. I will continue to tweek the recipe I am sure with what I have on hand. I even had some filling left over and so I used it in a grilled cheese sandwich. Yummo!

Quesadilla with cheese and carrot puree

about1/3 of a block of cream cheese
about1/3 of a 1lb block of cheese ( I had cheddar on hand)
carrot puree (I used the gerber 1st foods size)
tortillas

in a food processor shred the cheddar and then add the carrot puree and cream cheese. pulse until all combined.
spread desired amount on half a tortilla and fold over.
you can either cook immediately or wrap individually in plastic wrap and place in a ziplock on the freezer.
to heat in micro I place a paper towel on top of the quesadilla and heat on high about 1 min then let set a min before slicing and giving to little miss. You can also pan heat these but she likes the tortilla soft.

Roasted garlic white bean cheddar mash

Ingredients

1/2 bag white beans cooked
2 heads or 1 giant head of garlic
extra virgin olive oil
A few handfuls of grated strong cheddar cheese
1/4 to 1/2 cup sour cream
Salt and pepper, to taste

Instructions
First, roast the 2 heads of garlic. Heat the oven to 180C/360F. Slice the top off each head of garlic (just a little, so that each clove is exposed) and brush the exposed cloves with olive oil. Wrap in foil and place in the oven for 45 minutes. Remove, unpeel the foil, and leave to cool down for about 15 minutes.Once they are cooled, squeeze out all of the garlic cloves into a small glass or bowl- they will now be soft and creamy and will ooze out of their skins very easily. Mash them with a fork, and then mix in a few tablespoons of extra virgin olive oil. Whisk until emulsified. Now add the white beans and the roasted garlic/olive oil mix to the same pan. Mash the beans into the garlic with a wooden spoon and/or a potato masher. Once they are mostly broken up, add the sour cream.Finally, over add the cheese and stir until melted in. Either serve or place in fridge till later and top with more cheese to reheat in the oven.  350 30 min and broil the top off.