Such fun opening his gift!
Monday, December 30, 2013
Saturday, December 28, 2013
Mexican Lentil Stew
This recipe came from Budget Bytes. I adapted it quite a bit. To make the original recipe go over to Budget Bytes and see what I changed.
Ingredients:
1 1/2 cups dried red lentils- rinsed
1 pound sweet potatoes - peeled and cubed
3 medium carrots- peeled and cut into chunks
1 medium onion-chopped
6 cups chicken or turkey stock
1 14.5 ounce can Hunts Fire Roasted Diced tomatoes
4 cloves garlic- minced
1/2 teaspoon cumin
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
Directions:
Place all ingredients into a slow cooker- cover and cook on low for 5-6 hours or until the vegetables are tender.
I garnished with parsley.
Labels:
Beans,
crockpot,
Soup,
Sweet Potato
Friday, December 27, 2013
Wednesday, December 25, 2013
Monday, December 23, 2013
Friday, December 20, 2013
Snowteapots' Egg Salad
This is a very old recipe from the Taste Of Home community.
Ingredients:
Boil until thick
1 tablespoon butter
1 tablespoon flour
2 tablespoon sugar
1/2 teaspoon salt
1 tablespoon vinegar
1/2 cup half and half or cream ( used low fat half and half)
The add to the above
1 (8oz) package cream cheese
1 tablespoon chopped onion ( used celery)
8-10 hard boiled eggs - grated
Once combined refrigerate and enjoy!
Tuesday, December 17, 2013
Rum Balls
There is no source for this recipe. It's been around for ages. I'm sure you can find many variations but this is the standard recipe that you can find in any cookbook.
Ingredients:
1 11 oz package vanilla wafers- crushed ( original recipe calls for 12 oz but everything you buy now has been downsized)
1 cup finely ground pecans ( can use walnuts- I prefer pecans)
2 heaping tablespoons cocoa
1 cup powered sugar
1/4 cup Karo corn syrup
1/2 cup rum ( used dark rum)
Directions:
Mix all ingredients together and roll into 1 inch balls.
Roll balls in granulated sugar.
Store in a airtight container.
Monday, December 16, 2013
MM 73 Weeks
Hilltop Animal Hospital had their annual photo with Santa Saturday.
This was Max Last Year.
Santa- you had something good for lunch!
Oh, someone over there might have some food? Let me concentrate, I may get that cookie!
A very happy puppy
This was Max Last Year.
Santa- you had something good for lunch!
Oh, someone over there might have some food? Let me concentrate, I may get that cookie!
A very happy puppy
Thursday, December 12, 2013
Sweet Potato Tater Tots
I wanted to make this recipe from Half Baked Harvest for quite awhile. I don't buy sweet potato chips but Gregory sent Gabe Zaps Chips for Christmas and a few bags of sweet potato chips were included the the boxes of chips he received. My divingabe does NOT like sweet potatoes so naturally someone had to eat the chips!
Recipe is easy, and I know I'll be looking for sweet potato chips to make this again.
I adapted a few things in the recipe to my taste.
Ingredients:
3 medium sweet potatoes- about 1 1/2 pounds
2 tablespoons softened butter
3/4 cup shredded Parmesan, Romano, and Asiago cheese or your could just use parmesan cheese.
1/2 teaspoon Slap Ya Mama seasoning ( recipe calls for 1/2 tsp. salt and pepper- I prefer SYM)
2 bags ( 6-7 oz each) Sweet potato chips
Spicy Sriracha Ketchup
1/2 cup ketchup
2 tablespoons Sriracha
Directions:
Preheat oven to 400 degrees
Wash and prick potatoes with a fork and place on a rack in the oven. I always place a old cookie sheet on the next rack in case anything from the sweet potatoes drips- easy clean up.
Bake until tender for 50- 60 minutes.
Let cool 10 minutes.
Once the sweet potatoes are cooled, peel off the skin. Place the potatoes in a medium size bowl and mash with the butter. Stir in the cheese and the salt and pepper or the Slap ya Mama.
Pulse the chips in a food processor- you want them fine. They should look like bread crumbs when you take them out of the food processor.
Scoop about 1 tablespoon of the sweet potato mixture into your hand and roll into a cylinder. The mixture will be wet, but it's suppose to be that way.
Roll the sweet potato cylinder into the chip crumbs and coat well. You might have to shape it again but that isn't a big deal.
Place the tots on a greased baking sheet- I sprayed with olive oil pam and repeat until all sweet potato mixture is rolled and coated.
Once they are on the sheet, give them another quick spray and bake for 15 minutes (still at 400 degrees) and then flip them over and bake for additional 15 minutes or until golden.
Serve hot with the Sriracha sauce-
Wednesday, December 11, 2013
Our Decorations
Our neighborhood is extremely festive. This is our addition.
This was a gift from a very special friend.
This was a gift from a very special friend.
Tuesday, December 10, 2013
Sweet Potato Bacon Salad
It's been in the 80's and I wanted a salad but wanted to try something different. I have plenty of sweet potatoes left and this recipe from No Recipe fit what I was looking for. I adapted the recipe to taste.
Ingredients:
1 large sweet potato
2 tablespoons mayonnaise
1 tablespoon peanut butter ( used Skippy Honey Nut)
1 teaspoon whole grain mustard
1/2 teaspoon soy sauce ( used light soy sauce)
4 slices cooked bacon- crumbled into bite size pieces
Lettuce to fill bottom of your bowl
Directions:
Peel and slice the sweet potato into small sticks and add to a pot of water. Bring to a boil and cook - about 5-7 minutes.
Whisk the mayo, peanut butter, mustard and soy sauce in a medium bowl.
When the sweet potatoes are done, drain and add to the dressing in the bowl and add the bacon.
Toss to coat evenly and serve over a bed of lettuce.
I served it warm. Next time double the dressing.
Monday, December 9, 2013
MM 72 Weeks
I took this yesterday afternoon. My guys didn't want to stay outside, the a/c was on and they both wanted to get back in the house.
A little snooze by the tree.
A little snooze by the tree.
Saturday, December 7, 2013
Thursday, December 5, 2013
Roasted Herb Chicken And Potatoes
I usually cut up the chicken but for some reason I wanted to just roast it. Saw a few recipes and settled on this one from Allrecipes. It was a good choice, this one is a keeper!
Ingredients:
1 1/2 pounds baking potatoes
1 large onion- sliced
1/3 cup soy sauce ( used low sodium)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic- pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary , crushed
3/4 teaspoons black pepper
One - 4 pound chicken
directions:
Cut potatoes into 1/2 inch thick slices. Combine with onion in a shallow baking dish or pan.
Mix the soy sauce, olive oil, red wine vinegar, oregano, rosemary, garlic and pepper, drizzle 1 tablespoon over the potato mixture and toss until evenly coated.
Rinse chicken under cold running water, the neck and giblets discarded. Pat the chicken dry and place the chicken breast side up in the center of the pan, moving the potatoes slightly.
Brush the chicken, including the cavity with the soy mixture.
Roast in a 375 F oven for an hour and 15 minutes or until meat thermometer reaches 180 degrees. Brush with soy sauce every 30 minutes and stir up the vegetables .
Remove from the oven and let it stand 10 minutes before carving.
Ingredients:
1 1/2 pounds baking potatoes
1 large onion- sliced
1/3 cup soy sauce ( used low sodium)
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic- pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary , crushed
3/4 teaspoons black pepper
One - 4 pound chicken
directions:
Cut potatoes into 1/2 inch thick slices. Combine with onion in a shallow baking dish or pan.
Mix the soy sauce, olive oil, red wine vinegar, oregano, rosemary, garlic and pepper, drizzle 1 tablespoon over the potato mixture and toss until evenly coated.
Rinse chicken under cold running water, the neck and giblets discarded. Pat the chicken dry and place the chicken breast side up in the center of the pan, moving the potatoes slightly.
Brush the chicken, including the cavity with the soy mixture.
Roast in a 375 F oven for an hour and 15 minutes or until meat thermometer reaches 180 degrees. Brush with soy sauce every 30 minutes and stir up the vegetables .
Remove from the oven and let it stand 10 minutes before carving.
Tuesday, December 3, 2013
Mexican Zucchini Soup
Saw this recipe on Vegalicious. I subbed turkey broth for the vegetable bouillon.
The weather was perfect for soup. Slightly cool outside and what better to have than a bowl of spicy soup.
The below is my adaption of the recipe from vegalicious.
Ingredients:
l small onion, finely chopped
1 1/2 teaspoon margarine
2 cups turkey stock
2 cups zucchini, washed and diced in small pieces
1 1/2 cups canned whole corn
3 tablespoons jalapeno peppers, finely chopped
1/8 tsp white pepper
1 cup Greek yogurt
2 tablespoon Parmesan cheese
directions:
In a medium saucepan saute the onion in margarine, until it's glassy about 3 minutes.
Add the zucchini into the pan with the onion and cook until they begin to soften.
In a dutch oven add the turkey broth, corn, jalapeno and white pepper and start to simmer. Add the onions and zucchini and bring to a gentle boil.
Remove from the heat and add the yogurt and cheese and stir until combined.
I added a sprinkle of Slap Ya Mama.
Monday, December 2, 2013
MM 71 Weeks
One of the Christmas Signs we pass as we walk around the lake.
I knew he would win. Gabe doesn't have a problem with him on the couch. Max knows I don't want him on it and he does get on but with my evil eye, doesn't stay on long!
Subscribe to:
Posts (Atom)