Author Archive

Beer Batter Onion Rings

May 18, 2018

I think these homemade onion rings are the best ones I have ever made.  I got this recipe from Genius Kitchen. They have some really good looking recipes on their site.

Ingredients:

1 cup flour
1 cup beer
2 large onions
Vegetable oil

Directions:

Put the flour into a bowl and make a well in the center.
Pour the beer into the well and whisk until combined.
Let rest, covered for 1 hour.
Peel onions and cut crosswise 1/3 inch thick and separate into rings.
Dust the onion rings with the additional flour, shaking off the excess, and coat them with the batter.
Working in batches, fry the onion rings in 2 inches of preheated 370 degrees, oil until they are golden.
Transfer them with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.

Note:
We serve our onion rings with Bloomin Onion Sauce and here are the ingredients:

      • 1/2 cup mayonnaise
      • 2 tablespoons ketchup
      • 2 tablespoons horseradish sauce
      • 1/4 teaspoon paprika
      • 1/4 teaspoon salt
      • 1/8 teaspoon oregano
      • 1 dash ground black pepper
      • 1 dash ground cayenne pepper

Mix all of the ingredients then chill and serve

 

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Grammy Sandra’s Whole Wheat Homemade Pancakes

March 17, 2018

This recipe is modified from Grammy Sandra’s Homemade Pancakes.  This one is a little more on the healthy side.

Ingredients:
1 cup whole wheat flour
1 T baking powder
Dash of salt
Whisk until mixed then add :
1 egg
1 T canola oil
1 1/4 cup milk or desired consistency

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Margherita Penne

March 6, 2018

I found this recipe on Dairy Goodness and it turned out fantastic.  And no, those are not marshmallows in the pasta, they are mozzarella balls (Bocconcini).  Please see the tips and notes below.

Ingredients:
12 oz penne pasta
2 tbsp butter
4 cloves garlic, minced
1 1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp hot pepper flakes
2 tbsp all-purpose flour
2 1/2 cups  Milk
2 cups  cherry tomatoes, cut in half
1/2 cup grated Canadian Parmesan
12 1-inch mini Canadian Bocconcini
1/2 cup  fresh basil leaves, thinly sliced
Canadian Parmesan, for serving

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CHEESY MASHED CAULIFLOWER

March 3, 2018

 

This recipe was sent to me by my cousin Debbie in Texas.  It’s a low carb recipe and directly from her “This is YUMMMMYYYYYY!!!!!”


Ingredients:
1 med/ large head of cauliflower chopped up small
5 oz Cream Cheese
1/4 cup light cream
1/2 tsp Salt
1 1/2 tsp minced garlic
3/4 cup shredded Monterrey Jack cheese
2 and 1/2 Tbs Parmesan Cheese
1 tsp Paprika
Non stick spray ( I used Olive oil spray)

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Homemade Extra Cheese Pizza

February 24, 2018

Mark found this recipe on Sally’s Baking Addiction site and this is the best homemade pizza ever. And the homemade pizza dough is the best.  I am putting my notes at the top rather than the bottom so you will see them before you make the pizza.

Notes:
I made the cheese pizza as the recipe calls for and I also made a combination pizza.  As you will see in the picture, I didn’t put my cheese on top of the veggies and they did not stay on the pizza very well.  Make sure you place your veggies then put the shredded mozzarella on it.  It still turned out fantastic though

Ingredients:

1/2 recipe homemade pizza crust
1/2 – 3/4 cup (127-190g) pizza sauce, depending how much you like (homemade or store-bought)
8 ounces sliced mozzarella cheese
1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
2-3 Tablespoons (10-15g) grated Parmesan cheese
ground basil, to taste

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Cheeseburger Soup

February 24, 2018

This recipe comes from a family member in K. Falls.  She posted this on FB last night and it looks fantastic!  I will be making this one!

There are some notes at the bottom from Paula.

 

Ingredients

½ pound ground beef (use 1 pound)
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar Cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

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Adam’s 6 Layer Dip

January 27, 2018

This is a recipe from my brother in law Adam in Texas.  Another fantastic looking one!

 

 

Ingredients:
1 lb ground beef
Taco seasoning
1 can refried beans
8 oz brick of Colby jack, shredded
½ small onion, diced
¼ cup sliced, pickled jalapenos, chopped
1 can (15oz) Rico’s Cheddar Cheese sauce
½ cup sour cream
¼ cup chopped fresh tomato
1 T chopped cilantro

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Stuffed Mushrooms

January 27, 2018

This recipe comes from my sister in law Joy in Texas.  These look fantastic!  I’m going to have to try this recipe

 

Ingredients:
About 10 good-sized mushrooms, I used Baby Bella’s.  Stems removed diced to use for stuffing.
Olive Oil
1/3 lb. bulk Italian sausage, browned and ran through a chopper to get it small, I used the mild.
½ cup diced onion
2-3 garlic cloves, minced
¼ tsp dried basil (or Italian seasoning)
½ brick of Philadelphia Neufchatel cheese, softened (you can use regular cream cheese but you really need it to be soft.)
½ – 1 tbsp parmesan, grated or shredded
Salt and pepper to taste

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Chicken Fajita Quesadillas

January 26, 2018

This is another recipe that Mark found on Betty Crocker’s website.  This recipe is fantastic and so simple to make.  It is definitely a restaurant quality meal!

 

 

 

 

Ingredients:

2 tablespoons lime juice
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
3 boneless skinless chicken breasts (about 1 lb), cut into 1-inch pieces
6 teaspoons vegetable oil
2 medium bell peppers, chopped (about 2 cups)
1 medium red onion, chopped (about 1/2 cup)
1 package (11.5 oz) Old El Paso™ flour tortillas for burritos (8 tortillas, 8 inch)
2 cups shredded pepper Jack cheese (8 oz)
1 cup Old El Paso™ Thick ‘n Chunky salsa
1/2 cup sour cream
1 medium avocado, pitted, peeled, sliced

Directions:

1. In small bowl, mix lime juice and taco seasoning mix; pour into gallon-size resealable food-storage plastic bag. Place chicken in bag; seal. Shake chicken until evenly coated.
2. In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add bell peppers and onion; cook and stir 4 to 5 minutes or until vegetables are tender. Transfer vegetables to bowl.
3. Add 1 teaspoon of the oil to same skillet over medium heat. Add chicken; cook 4 to 6 minutes or until chicken is no longer pink in center. Transfer to bowl with vegetables. Stir to combine. Wipe skillet clean with paper towels.
4. On half of each tortilla, layer 1/4 cup of the cheese and slightly less than 1/2 cup of the chicken and vegetable mixture. Fold tortillas in half. Brush top of each quesadilla with about 1/2 teaspoon of the oil.
5. Heat 12-inch nonstick skillet over medium heat. Place 2 quesadillas in skillet, oil side down; brush top side with about 1/2 teaspoon of the oil. Cook about 1 minute or until light golden brown.
6. Carefully turn quesadilla; cook 1 to 2 minutes longer or until golden brown. Repeat with remaining quesadillas. Cut each quesadilla in half; serve with salsa, sour cream and avocado.

Detox Friendly Cloud Bread

January 26, 2018

This recipe comes from my cousin Tracy in K. Falls.

Ingredients:
3 eggs (let sit out for about an hour and this will go easier)
3 Tbsp coconut cream (purchase canned full fat coconut milk, store upside down in refrigerator for several hours or overnight. Open the correct end pour off the coconut milk and what is left is coconut cream)
1/2 tsp. baking powder

Directions:
PREP EVERYTHING — you have to move fast on this one. You don’t have time to go around looking for stuff mid way or the whole thing will flop. Preheat your oven to 325 degrees. I used the convection oven but it should work perfectly fine in a regular oven You will need 2 bowls, 1 larger than the other, a hand mixer, the immersion mixer sucked at this. A spatula, a ladle, and cookie sheet lined with parchment paper. Seriously if you don’t prep all of this first these won’t turn ou.
Spoon your coconut cream into the smaller of the 2 bowls. Add the baking powder to the other bowl.
Separate the eggs — whites go in with the baking powder and yolks go in with the coconut cream — DO NOT GET ANY YOLK MIXED IN WITH YOUR WHITES 4. Using your hand mixer, mix the yolk/coconut cream until very creamy. There should be no remaining lumps of coconut cream 5. Wash and dry the beaters very well. Begin mixing the egg whites/baking powder mixture on medium speed. You will notice the mixture thickens up and becomes fluffy. Mix until stiff peaks form. Do not over mix.
Carefully pour the yolk mixture into your whites mixture then, using your spatula, carefully but quickly fold the mixture together. DO NOT STIR!
As soon as it is folded together well, carefully ladle spoonfuls onto your parchment paper lined cookie sheet. Leave room between them. They should be nice and fluffy, don’t smoosh down.
Place in oven on middle rack bake for 20 to 25 minutes When done you can sprinkle them with cinnamon for a nice treat. Make sandwiches, Sprinkle with rosemary and sea salt. Spread with berry puree and almond butter for a detox friendly PB&J. ENJOY For those looking for a little bit of a doughnut fix — sprinkle this with cinnamon and Stevia — or cover with fruit.

Side note: I tried to double the recipe and I just couldn’t pour onto the cookie sheet fast enough. The mixture deflated and became a big puddle.