Fluffy Buttermilk Pancakes

Yesterday was IHOP free pancake day: an amazing day of the year. I haven't eaten at an IHOP in ages, but given that it was my day off, I thought pancakes still sounded like a fabulous idea.

These pancakes are extremely light and fluffy. They taste like the ones you would get at a place like IHOP, and they go perfectly with real maple syrup. Best of all, the ratios are equal numbers of everything, and are therefore super super easy to remember.

Ingredients

• 1 cup flour
• 1 egg
• 1 cup buttermilk (maybe a little more to the right consistency)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbsp melted butter
• 1 Tbsp sugar (I always add just a little bit more butter and sugar)

Directions

1. Mix together all dry ingredients
2. Add egg, butter and buttermilk, mixing gently. Don't remove all the lumps
3. Cook pancakes on heated pan. Flip when bubbles form on one side and stay (just like normal pancake instructions)

Yesterday was IHOP free pancake day: an amazing day of the year. I haven't eaten at an IHOP in ages, but given that it was my day off, I thought pancakes still sounded like a fabulous idea.

These pancakes are extremely light and fluffy. They taste like the ones you would get at a place like IHOP, and they go perfectly with real maple syrup. Best of all, the ratios are equal numbers of everything, and are therefore super super easy to remember.

Ingredients

• 1 cup flour
• 1 egg
• 1 cup buttermilk (maybe a little more to the right consistency)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 Tbsp melted butter
• 1 Tbsp sugar (I always add just a little bit more butter and sugar)

Directions

1. Mix together all dry ingredients
2. Add egg, butter and buttermilk, mixing gently. Don't remove all the lumps
3. Cook pancakes on heated pan. Flip when bubbles form on one side and stay (just like normal pancake instructions)

reade more... Résuméabuiyad

Phuoc Loc - A Restaurant Review

Phuoc Loc Bakery and Deli
6785 Wilson Blvd Suite 38 (in Eden Center)
Falls Church VA, 22044
(703) 854-1750

I know this looks like a typical boba drink you could find at Quickly or Sweethearts or any old regular boba shop. I've been to my fair share of those places all through college. Quickly was my late night stop for a 99 cent boba and french fries/jalapeno poppers/squid balls/other unhealthy yet delicious foods. I won't say it was good, but it was cheap and fast. It was what I always thought of as "typical boba"

This, my friends, is not typical boba.

Every time I've gone to Phuoc Loc, it has been neither cheap nor fast. At $3.68 for a boba, it's more than most places charge, but I would be absolutely pay this price and more for the drinks at this particular shop.

The tapioca balls are the right texture, but the best part of the drink is the fact that every drink is made with fresh fruit. Most of these shops can be so fast because they use powdered drink mix. But it takes a long time to make these drinks if you're scooping out fresh mango or coconut and juicing sugar cane for these drinks.

The picture is of their lychee drink, but after trying so many of the menu items, my favorite is the coconut. It's thick, refreshing and delicious. I won't get boba anywhere else.

Phuoc Loc Bakery and Deli
6785 Wilson Blvd Suite 38 (in Eden Center)
Falls Church VA, 22044
(703) 854-1750

I know this looks like a typical boba drink you could find at Quickly or Sweethearts or any old regular boba shop. I've been to my fair share of those places all through college. Quickly was my late night stop for a 99 cent boba and french fries/jalapeno poppers/squid balls/other unhealthy yet delicious foods. I won't say it was good, but it was cheap and fast. It was what I always thought of as "typical boba"

This, my friends, is not typical boba.

Every time I've gone to Phuoc Loc, it has been neither cheap nor fast. At $3.68 for a boba, it's more than most places charge, but I would be absolutely pay this price and more for the drinks at this particular shop.

The tapioca balls are the right texture, but the best part of the drink is the fact that every drink is made with fresh fruit. Most of these shops can be so fast because they use powdered drink mix. But it takes a long time to make these drinks if you're scooping out fresh mango or coconut and juicing sugar cane for these drinks.

The picture is of their lychee drink, but after trying so many of the menu items, my favorite is the coconut. It's thick, refreshing and delicious. I won't get boba anywhere else.

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Tator Tot Casserole

So this is one of those meals that I secretly love, but feel kind of dumb admitting to anyone b/c being trained in culinary arts I must have such a refined pallet that there is no way I would like some simple meal.  Well, think again, b/c I so love this dinner!  This meal isn't the best looking, but it is so creamy & delicious!  Plus, who doesn't love tator tots?  My friend Jason gave me this recipe & I have tweaked slightly to our family's tastes, but it is very versatile & just good old comfort food.
 

Tator Tot Casserole

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2lb to 1lb of ground turkey (or ground beef), 

• I will cook the whole pound with the seasonings & then freeze half to save with the other half bag of the tator tots to have a quick crockpot meal to throw together on a lazy day
• 1 Tbsp Weber Chicago Steak Seasoning
• Salt & Pepper
• 1 Tbsp dehydrated onion flakes
• 1/2 (32oz) bag of tator tots
• 1 can cream of chicken soup (or cream of mushroom, if using ground beef instead of ground turkey)
• 3/4 can milk (use cream of chicken soup can)
• 1 can of corn, drained
• Green Onions, chopped (optional)
• Shredded Cheese (we like colby jack)

1. Brown meat with seasonings & onions, drain fat if using ground beef.  Spray pan coating inside of crockpot & layer tator tots, then top with meat.
2. In a separate bowl, mix cream soup, milk, corn & green onions.  Pour over the top of the meat & tator tots.
3. Sprinkle cheese on top, cover & let cook on low for 3-4 hours until heated through. (To cook in oven: Bake at 350*F for 30-45 minutes covered with foil until casserole boils.  Remove foil last 5 minutes to brown cheese.) 

*This really is such a versatile dish.  Change up the meat, cream soup, vegetables, & seasonings, as desired.  We sometimes like to put some cajun seasoning in & make it a little spicy.  Love this meal!

So this is one of those meals that I secretly love, but feel kind of dumb admitting to anyone b/c being trained in culinary arts I must have such a refined pallet that there is no way I would like some simple meal.  Well, think again, b/c I so love this dinner!  This meal isn't the best looking, but it is so creamy & delicious!  Plus, who doesn't love tator tots?  My friend Jason gave me this recipe & I have tweaked slightly to our family's tastes, but it is very versatile & just good old comfort food.
 

Tator Tot Casserole

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2lb to 1lb of ground turkey (or ground beef), 

• I will cook the whole pound with the seasonings & then freeze half to save with the other half bag of the tator tots to have a quick crockpot meal to throw together on a lazy day
• 1 Tbsp Weber Chicago Steak Seasoning
• Salt & Pepper
• 1 Tbsp dehydrated onion flakes
• 1/2 (32oz) bag of tator tots
• 1 can cream of chicken soup (or cream of mushroom, if using ground beef instead of ground turkey)
• 3/4 can milk (use cream of chicken soup can)
• 1 can of corn, drained
• Green Onions, chopped (optional)
• Shredded Cheese (we like colby jack)

1. Brown meat with seasonings & onions, drain fat if using ground beef.  Spray pan coating inside of crockpot & layer tator tots, then top with meat.
2. In a separate bowl, mix cream soup, milk, corn & green onions.  Pour over the top of the meat & tator tots.
3. Sprinkle cheese on top, cover & let cook on low for 3-4 hours until heated through. (To cook in oven: Bake at 350*F for 30-45 minutes covered with foil until casserole boils.  Remove foil last 5 minutes to brown cheese.) 

*This really is such a versatile dish.  Change up the meat, cream soup, vegetables, & seasonings, as desired.  We sometimes like to put some cajun seasoning in & make it a little spicy.  Love this meal!

reade more... Résuméabuiyad

Crock-pot Fiesta Chicken

Every now and then a recipe comes along that you just know you're going to love.
Once you smell it cooking, you're even more convinced.
And once you taste it, you're sold forever.

This is one of those recipes for me.
I love the short ingredient list.
I love the simplicity and quickness of throwing it all together and letting it cook on its own all day.
I love that it's healthy.
Best of all, I love that all of my family ate it for two dinners with no complaints.

And how could they not?
It's so delicious!
We just ate it a few days ago and I'm already looking forward to making it again.

Recipe: from The Girl Who Ate Everything

1-1/2 to 2 lbs boneless skinless chicken breasts, frozen or fresh
1 (15 oz) can black beans, rinsed and drained
2 cups frozen corn (or use a 15 oz. can of corn, drained)
1 (16 oz) jar of your favorite salsa (I used Great Value Mild)
1 (8 oz) package cream cheese, reduced fat is fine
Cooked rice, for serving

Place chicken breasts in the crock-pot.
Add beans, corn, and salsa.
Cook on low for 4-5 hours, until the chicken is cooked.  Times may vary depending on how hot your crock-pot gets.
Once the chicken will shred easily, remove it and shred completely.  Return to crock-pot.
Cut up cream cheese and place over the top of the chicken.  Let it sit for about half an hour.  It may look strange, don't worry!  Stir in the cream cheese until it is well combined.
Serve over cooked rice or in tortillas.


Linked to Trick or Treat Tuesday

Every now and then a recipe comes along that you just know you're going to love.
Once you smell it cooking, you're even more convinced.
And once you taste it, you're sold forever.

This is one of those recipes for me.
I love the short ingredient list.
I love the simplicity and quickness of throwing it all together and letting it cook on its own all day.
I love that it's healthy.
Best of all, I love that all of my family ate it for two dinners with no complaints.

And how could they not?
It's so delicious!
We just ate it a few days ago and I'm already looking forward to making it again.

Recipe: from The Girl Who Ate Everything

1-1/2 to 2 lbs boneless skinless chicken breasts, frozen or fresh
1 (15 oz) can black beans, rinsed and drained
2 cups frozen corn (or use a 15 oz. can of corn, drained)
1 (16 oz) jar of your favorite salsa (I used Great Value Mild)
1 (8 oz) package cream cheese, reduced fat is fine
Cooked rice, for serving

Place chicken breasts in the crock-pot.
Add beans, corn, and salsa.
Cook on low for 4-5 hours, until the chicken is cooked.  Times may vary depending on how hot your crock-pot gets.
Once the chicken will shred easily, remove it and shred completely.  Return to crock-pot.
Cut up cream cheese and place over the top of the chicken.  Let it sit for about half an hour.  It may look strange, don't worry!  Stir in the cream cheese until it is well combined.
Serve over cooked rice or in tortillas.


Linked to Trick or Treat Tuesday

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Lime Pie

This is my final recipe for my ode to limes, at least for now.  I started making this pie in a bakery I worked in & it is so ridiculously easy & delicious.  I like my lime to stand out in recipes, so I adjusted the recipe to make it more robust.  With whipped cream on top, this pie is heavenly!!!

Lime Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Graham Cracker Crust:

• 1 pkg graham crackers (9 grahams)
• 6 Tbsp melted butter

Lime Filling:

• 2-12oz cans condensed milk
• 2 egg yolks
• 1/4 tsp salt
• 1 Tbsp lime zest (from 1-2 limes)
• 3/4 cup lime juice (3-4 juicy limes)

1. Preheat oven to 350*F.  In a food processor, crush graham crackers until they resemble fine crumbs (love my Ninja for this.)  Melt butter & add to crumbs.  Press evenly in the bottom of a pie dish.  Bake for 8-10 minutes or until golden brown.
2. In a medium bowl, just before crust is done, combine all filling ingredients with a whisk until well blended & thick.  Pour into hot crust & bake an additional 10-12 minutes until filling is solid when jiggled in the pan.
3. Let cool completely.  Keep refrigerated.  Serve with whipped topping.

*This recipe can be used for lime pie bars as well.  Just press the crust into a square baking dish & half the recipe for filling; follow the rest of the steps as usual.

This is my final recipe for my ode to limes, at least for now.  I started making this pie in a bakery I worked in & it is so ridiculously easy & delicious.  I like my lime to stand out in recipes, so I adjusted the recipe to make it more robust.  With whipped cream on top, this pie is heavenly!!!

Lime Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Graham Cracker Crust:

• 1 pkg graham crackers (9 grahams)
• 6 Tbsp melted butter

Lime Filling:

• 2-12oz cans condensed milk
• 2 egg yolks
• 1/4 tsp salt
• 1 Tbsp lime zest (from 1-2 limes)
• 3/4 cup lime juice (3-4 juicy limes)

1. Preheat oven to 350*F.  In a food processor, crush graham crackers until they resemble fine crumbs (love my Ninja for this.)  Melt butter & add to crumbs.  Press evenly in the bottom of a pie dish.  Bake for 8-10 minutes or until golden brown.
2. In a medium bowl, just before crust is done, combine all filling ingredients with a whisk until well blended & thick.  Pour into hot crust & bake an additional 10-12 minutes until filling is solid when jiggled in the pan.
3. Let cool completely.  Keep refrigerated.  Serve with whipped topping.

*This recipe can be used for lime pie bars as well.  Just press the crust into a square baking dish & half the recipe for filling; follow the rest of the steps as usual.

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Baked Eggvocado

Every now and then I find something out in blogland that I just have to try.  Immediately.  This Baked Eggvocado from The Traveling Spoon was one of those finds.  I came across this idea Thursday night while checking out one of my favorite blog hops, stopped at the store on my way home from work Friday to pick up some avocados, and whipped these up for Saturday morning breakfast this morning.  One word - delicious.

Rachel of The Traveling Spoon wasn't so sure she liked the taste of the baked avocado, but I loved it.  It was super creamy, and the runny egg yolk mixed with the creamy warm avocado was a really wonderful flavor combination - even better than I expected.  I see so many possibilities with this method - and will definitely be experimenting.  Wouldn't it be great with some salsa or pico de gallo spooned over it?  Sort of like a baked avocado version of huevos rancheros??  Chipotle?  Parmesan and marinara?  Lots of thoughts ... lots of thoughts for this one.

And I certainly won't relegate this to breakfast.  I see this becoming a regular in my easy-weeknight-dinners rotation. 

All you do to make this Baked Eggvocado is slice an avocado in half and hollow out the center a little bit to make it big enough to hold an egg.  The half on the left in the photo below has been hollowed out.  See how I made it quite a bit bigger than 'the original?'  (I ate the scooped out part straight from the spoon ... kinda like a breakfast appetizer, right?)

Then crack an egg into the hollowed out avocado center.  A little bit of egg white will spill out ... that's okay, no worries.  But, that's why the aluminum foil liner is in the pan ... it'll catch the spilled egg white and keep it from baking onto your pan and having to be scrubbed out later.

Sprinkle each egg with a little salt and pepper (and/or any other seasonings you'd like), and pop the pan in the oven.    The only thing I had to change from Rachel's recipe was the cooking time - my oven took a little longer than the 15 minutes suggested. 

When these little tasty treats come out of the oven, they'll look like this:

Serve them up with some fruit, and you've got one delicious and healthy breakfast! ... or lunch, or brunch, or dinner ...

Oh, yes ... I will be making these again.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Baked Eggvocado
Source:  Adapted from The Traveling Spoon

Ingredients
1 ripe avocado
2 eggs
Salt & pepper, to taste
Other seasonings, as desired


Directions
1.  Cut avocado in half, remove pit, and scoop out a little bit of the avocado flesh to make a hollow big enough to hold an egg.  Place avocado halves in a small foil-lined baking dish.

2.  Crack an egg into each avocado half (don't worry if a little bit of the egg white spills over).  Sprinkle each egg with salt, pepper, and/or other seasonings, to taste.

3.  Bake at 375 degrees for 20-30 minutes until eggs reach desired doneness.  (I baked mine for 28 minutes.)  Serve warm.

Enjoy!

This post is linked with Fusion Friday hosted by Jennifer Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Just Something I Whipped Up hosted by The Girl Creative, This Week's Cravings hosted by Mom's Crazy Cooking, Gooseberry Patch Recipe Round-Up.

Every now and then I find something out in blogland that I just have to try.  Immediately.  This Baked Eggvocado from The Traveling Spoon was one of those finds.  I came across this idea Thursday night while checking out one of my favorite blog hops, stopped at the store on my way home from work Friday to pick up some avocados, and whipped these up for Saturday morning breakfast this morning.  One word - delicious.

Rachel of The Traveling Spoon wasn't so sure she liked the taste of the baked avocado, but I loved it.  It was super creamy, and the runny egg yolk mixed with the creamy warm avocado was a really wonderful flavor combination - even better than I expected.  I see so many possibilities with this method - and will definitely be experimenting.  Wouldn't it be great with some salsa or pico de gallo spooned over it?  Sort of like a baked avocado version of huevos rancheros??  Chipotle?  Parmesan and marinara?  Lots of thoughts ... lots of thoughts for this one.

And I certainly won't relegate this to breakfast.  I see this becoming a regular in my easy-weeknight-dinners rotation. 

All you do to make this Baked Eggvocado is slice an avocado in half and hollow out the center a little bit to make it big enough to hold an egg.  The half on the left in the photo below has been hollowed out.  See how I made it quite a bit bigger than 'the original?'  (I ate the scooped out part straight from the spoon ... kinda like a breakfast appetizer, right?)

Then crack an egg into the hollowed out avocado center.  A little bit of egg white will spill out ... that's okay, no worries.  But, that's why the aluminum foil liner is in the pan ... it'll catch the spilled egg white and keep it from baking onto your pan and having to be scrubbed out later.

Sprinkle each egg with a little salt and pepper (and/or any other seasonings you'd like), and pop the pan in the oven.    The only thing I had to change from Rachel's recipe was the cooking time - my oven took a little longer than the 15 minutes suggested. 

When these little tasty treats come out of the oven, they'll look like this:

Serve them up with some fruit, and you've got one delicious and healthy breakfast! ... or lunch, or brunch, or dinner ...

Oh, yes ... I will be making these again.

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Baked Eggvocado
Source:  Adapted from The Traveling Spoon

Ingredients
1 ripe avocado
2 eggs
Salt & pepper, to taste
Other seasonings, as desired


Directions
1.  Cut avocado in half, remove pit, and scoop out a little bit of the avocado flesh to make a hollow big enough to hold an egg.  Place avocado halves in a small foil-lined baking dish.

2.  Crack an egg into each avocado half (don't worry if a little bit of the egg white spills over).  Sprinkle each egg with salt, pepper, and/or other seasonings, to taste.

3.  Bake at 375 degrees for 20-30 minutes until eggs reach desired doneness.  (I baked mine for 28 minutes.)  Serve warm.

Enjoy!

This post is linked with Fusion Friday hosted by Jennifer Cooks, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma, Foodie Friday hosted by Rattlebridge Farm, Inspiration Friday hosted by At the Picket Fence, Just Something I Whipped Up hosted by The Girl Creative, This Week's Cravings hosted by Mom's Crazy Cooking, Gooseberry Patch Recipe Round-Up.

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Shepherd's Pie

This traditional St. Patrick's Day dish is just lovely.  Simple, but the savory thyme & worcestershire flavors just blend so well with the meat & vegetables; topped with a garlic mash & this recipe had me going back for seconds.  I guess technically I should be naming this recipe "Cottage Pie" since it is made with beef & not lamb, but "Shepherd's Pie" is more familiar.  I wish I could say this is a tried & true recipe I have made over & over again, but it's the first time I've done it this way, & to be honest, I don't think I would change anything.  It turned out amazing!  I researched many different variations & came up with my own.  That's what most foodies do anyway, so this is my version.  Hopefully it will get your mouths watering!
Pin It

Shepherd's Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Meat Filling:

• 1 lb ground beef
• 1 cup small diced carrots
• 1/2 white onion, chopped (about 1 cup)
• Salt & Pepper
• 2 garlic cloves, minced
• 2 tsp thyme
• 1 Tbsp sugar
• 2 Tbsp worcestershire sauce
• 1/2 cup beef broth
• 1 cup frozen peas

Potato Crust:

• 3 medium/large russet potatoes, peeled & small diced
• 1/4 cup milk
• 2 Tbsp butter
• 2-3 garlic cloves, minced
• Salt & Pepper
• Shredded Parmesan/Asiago/Romano Blend

1. Preheat oven to 425*F.  Start water for potatoes.  Boil, uncovered, for 15-20 minutes depending on the size of potato dice or until soft.
2. While potatoes are boiling, brown beef with carrots, onion, salt & pepper in a large non-stick skillet.  Drain fat & return to pan.
3. Add garlic, thyme, sugar, worcestershire sauce, & beef broth to meat mixture.  Simmer 3-5 minutes until liquid reduces a bit.
4. While the liquid in the meat is reducing, your potatoes should be about done.  Drain the water & put potatoes in a stand mixer with the paddle attachment.  Add milk, butter, garlic, salt & pepper to taste.  Whip mixture until most or all lumps are gone, but not too long to make it pasty.  Set aside.
5. Add peas to the meat mixture now, stir, & remove from heat.  In a square baking dish pour meat mixture in bottom of pan.  Spread evenly.  Top with potatoes & drag fork over the top to make small peaks.  Sprinkle the desired amount of cheese over the top of the potatoes & bake at 425*F for 25-30 minutes or until the liquid is bubbly & top is browned. 

This traditional St. Patrick's Day dish is just lovely.  Simple, but the savory thyme & worcestershire flavors just blend so well with the meat & vegetables; topped with a garlic mash & this recipe had me going back for seconds.  I guess technically I should be naming this recipe "Cottage Pie" since it is made with beef & not lamb, but "Shepherd's Pie" is more familiar.  I wish I could say this is a tried & true recipe I have made over & over again, but it's the first time I've done it this way, & to be honest, I don't think I would change anything.  It turned out amazing!  I researched many different variations & came up with my own.  That's what most foodies do anyway, so this is my version.  Hopefully it will get your mouths watering!
Pin It

Shepherd's Pie

Recipe by: Amber (Dessert Now, Dinner Later!)

Meat Filling:

• 1 lb ground beef
• 1 cup small diced carrots
• 1/2 white onion, chopped (about 1 cup)
• Salt & Pepper
• 2 garlic cloves, minced
• 2 tsp thyme
• 1 Tbsp sugar
• 2 Tbsp worcestershire sauce
• 1/2 cup beef broth
• 1 cup frozen peas

Potato Crust:

• 3 medium/large russet potatoes, peeled & small diced
• 1/4 cup milk
• 2 Tbsp butter
• 2-3 garlic cloves, minced
• Salt & Pepper
• Shredded Parmesan/Asiago/Romano Blend

1. Preheat oven to 425*F.  Start water for potatoes.  Boil, uncovered, for 15-20 minutes depending on the size of potato dice or until soft.
2. While potatoes are boiling, brown beef with carrots, onion, salt & pepper in a large non-stick skillet.  Drain fat & return to pan.
3. Add garlic, thyme, sugar, worcestershire sauce, & beef broth to meat mixture.  Simmer 3-5 minutes until liquid reduces a bit.
4. While the liquid in the meat is reducing, your potatoes should be about done.  Drain the water & put potatoes in a stand mixer with the paddle attachment.  Add milk, butter, garlic, salt & pepper to taste.  Whip mixture until most or all lumps are gone, but not too long to make it pasty.  Set aside.
5. Add peas to the meat mixture now, stir, & remove from heat.  In a square baking dish pour meat mixture in bottom of pan.  Spread evenly.  Top with potatoes & drag fork over the top to make small peaks.  Sprinkle the desired amount of cheese over the top of the potatoes & bake at 425*F for 25-30 minutes or until the liquid is bubbly & top is browned. 

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Brazilian Lemonade

Continuing with my lime addiction, I knew I had to post this Brazilian Lemonade.  Don't be fooled by the name, it's made with limes & it is so refreshing, sweet, citrusy, & creamy!  When I go to Tucanos (Brazilian Grill) I like to get this b/c it comes with unlimited refills & I definitely drink up my share!  This is a must try!

Brazilian Lemonade

Recipe from Our Best Bites & adored by: Amber (Dessert Now, Dinner Later!)

• 6 cups cold water
• 1 cup sugar
• 4 juicy limes (thin, smooth skins are juiciest)
• 6 Tbsp sweetened condensed milk

1. Mix cold water & sugar.  Chill until ready to use.
2. Wash limes with hand soap to get the wax & pesticides off.  Cut off ends & then cut each lime into eighths.
3. Place half the limes, & half the water/sugar mixture in a blender.  Pulse 5x.  Strain into pitcher with a fine mesh strainer.  Dump pulp in trash.  Repeat with other half of limes & water/sugar mixture.  Taste test & add more sugar if it's bitter at all.  (If you have a Ninja with the 9 cup pitcher, like I do, you can pulse it all at once.)
4. Add condensed milk right before serving.  Stir & enjoy.  (Don't make ahead of time, it doesn't keep well.)

Continuing with my lime addiction, I knew I had to post this Brazilian Lemonade.  Don't be fooled by the name, it's made with limes & it is so refreshing, sweet, citrusy, & creamy!  When I go to Tucanos (Brazilian Grill) I like to get this b/c it comes with unlimited refills & I definitely drink up my share!  This is a must try!

Brazilian Lemonade

Recipe from Our Best Bites & adored by: Amber (Dessert Now, Dinner Later!)

• 6 cups cold water
• 1 cup sugar
• 4 juicy limes (thin, smooth skins are juiciest)
• 6 Tbsp sweetened condensed milk

1. Mix cold water & sugar.  Chill until ready to use.
2. Wash limes with hand soap to get the wax & pesticides off.  Cut off ends & then cut each lime into eighths.
3. Place half the limes, & half the water/sugar mixture in a blender.  Pulse 5x.  Strain into pitcher with a fine mesh strainer.  Dump pulp in trash.  Repeat with other half of limes & water/sugar mixture.  Taste test & add more sugar if it's bitter at all.  (If you have a Ninja with the 9 cup pitcher, like I do, you can pulse it all at once.)
4. Add condensed milk right before serving.  Stir & enjoy.  (Don't make ahead of time, it doesn't keep well.)

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Overnight Berry Coffee Cake

I try to make memories for my kids.

I know several of them are very young and likely won't recall a smidgen of what goes on in their lives from right now, but you just never know.  Maybe something we do or that happens will stick in their little minds and stay with them forever.

Hopefully it's not a vision of mommy losing her temper.
 
Or the great vomit-fest a few weeks ago.

Or the fight they had with whomever over whatever.

Knowing that many of the memories I have from childhood involve food (Mom's fresh baked wheat bread, the smell of eggs and bacon wafting from my grandparents' kitchen at 6:00 a.m. when we were spending the night, racing my siblings to get the most homemade ice-cream off the dasher before it melted....etc.etc), I like to create traditions of special foods around holidays and birthdays and such.

I'm hoping that at least some of these foods will trigger fond memories for my children when they're grown, and maybe even become part of their own traditions someday.

And what can I say?  Holidays provide an excuse for me to try out new recipes.

This delicious breakfast/brunch cake was my idea for Valentine's Day.  Partly because Grant adores raspberries, partly because I could make it the night before and just bake it that morning.  Seeing as he leaves for work at 6:30 a.m. and we wanted to enjoy breakfast together as a family, I wanted the morning to be as simple as possible.

We all liked this cake very much.  It's not overly sweet, and with all those nutritious ingredients, you almost feel like you're on the health wagon, and enjoying every bite of it.  Ha.

Recipe: (adapted from Allrecipes)

2 heaping cups white whole wheat flour (or all purpose)
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 c. sucanat (or white sugar)
1/2 c. brown sugar
1/2 t. salt
1/3 cup ground flaxseed
2/3 c. coconut oil, melted
4 egg whites (or 2 whole eggs)
1-1/4 c. sour cream (or buttermilk)
1 cup berries (fresh or frozen - if frozen, do not thaw before using. I used frozen raspberries)
Topping:
1/2 cup packed brown sugar
1/2 cup chopped nuts (optional)
1 t. ground cinnamon


In a large bowl, combine the first eight ingredients.  In a separate bowl, combine coconut oil, egg whites, and sour cream.  Add to dry ingredients and mix until well blended.  Fold in berries.  Pour into a greased 13 x 9" pan.  Combine topping ingredients; sprinkle over batter.  Cover and refrigerate several hours or overnight.  Uncover and bake at 350°F. for 45-50 minutes or until cake tests done.

I try to make memories for my kids.

I know several of them are very young and likely won't recall a smidgen of what goes on in their lives from right now, but you just never know.  Maybe something we do or that happens will stick in their little minds and stay with them forever.

Hopefully it's not a vision of mommy losing her temper.
 
Or the great vomit-fest a few weeks ago.

Or the fight they had with whomever over whatever.

Knowing that many of the memories I have from childhood involve food (Mom's fresh baked wheat bread, the smell of eggs and bacon wafting from my grandparents' kitchen at 6:00 a.m. when we were spending the night, racing my siblings to get the most homemade ice-cream off the dasher before it melted....etc.etc), I like to create traditions of special foods around holidays and birthdays and such.

I'm hoping that at least some of these foods will trigger fond memories for my children when they're grown, and maybe even become part of their own traditions someday.

And what can I say?  Holidays provide an excuse for me to try out new recipes.

This delicious breakfast/brunch cake was my idea for Valentine's Day.  Partly because Grant adores raspberries, partly because I could make it the night before and just bake it that morning.  Seeing as he leaves for work at 6:30 a.m. and we wanted to enjoy breakfast together as a family, I wanted the morning to be as simple as possible.

We all liked this cake very much.  It's not overly sweet, and with all those nutritious ingredients, you almost feel like you're on the health wagon, and enjoying every bite of it.  Ha.

Recipe: (adapted from Allrecipes)

2 heaping cups white whole wheat flour (or all purpose)
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1 c. sucanat (or white sugar)
1/2 c. brown sugar
1/2 t. salt
1/3 cup ground flaxseed
2/3 c. coconut oil, melted
4 egg whites (or 2 whole eggs)
1-1/4 c. sour cream (or buttermilk)
1 cup berries (fresh or frozen - if frozen, do not thaw before using. I used frozen raspberries)
Topping:
1/2 cup packed brown sugar
1/2 cup chopped nuts (optional)
1 t. ground cinnamon


In a large bowl, combine the first eight ingredients.  In a separate bowl, combine coconut oil, egg whites, and sour cream.  Add to dry ingredients and mix until well blended.  Fold in berries.  Pour into a greased 13 x 9" pan.  Combine topping ingredients; sprinkle over batter.  Cover and refrigerate several hours or overnight.  Uncover and bake at 350°F. for 45-50 minutes or until cake tests done.

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Chocolate Chip Pumpkin Muffins {a.k.a. 'Puffins'}

I absolutely love, love, love these Chocolate Chip 'Puffins!' (pumpkin + muffins = 'puffins' ... Clever, huh?).  I know I'm posting a pumpkin recipe a bit out of season, but I just couldn't wait until next fall to share these scrumptious muffins with you.  So if you have some 100% pure pumpkin squirreled away in your pantry (like me), or some pumpkin puree in your freezer, dig it on out and give these 'puffins' a try.

I got this recipe from a friend of mine (Jenny, whose hands play the starring role in my Salted Chocolate Cake Pops post).  She made these for an event we had at our school, and I was in complete love after just one bite.  There's just something amazing that happens when the pumpkin, pumpkin pie spice, and chocolate flavors collide.  It's absolutely heavenly.  I asked for the recipe ... of course!! ... and Jenny was more than happy to oblige.

Onto my "30 for 2012 Project" list the 'puffins' went.  And here they are!

These can be made either as full-sized muffins, or mini muffins like I did here.  Aren't mini muffins, with their little two-bite size, just perfect little nibbles?  For portion-control-challenged me, they are indeed just perfect.

Go ahead - dig out your pumpkin, whip these up, and savor that unexpectedly delicious flavor combo of pumpkin and chocolate.  You'll be so glad you did - even if it isn't 'pumpkin season.'

Chocolate Chip 'Puffins'
Source:  A Friend

Ingredients
1 c. sugar
1 2/3 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 c. (1 stick) butter, melted
1 c. 100% pumpkin
1 c. chocolate chips
1/2 c. chopped pecans


Directions
1.  Combine dry ingredients - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt - in a large bowl; stir with a whisk.

2.  Combine wet ingredients - eggs, melted butter, and pumpkin - in a smaller bowl; whisk together.  Add wet ingredients to dry; stir until just combined.  Gently stir in chocolate chips and nuts.

3.  Spoon batter into greased muffin cups.  Bake at 350 degrees.

4.  For full-sized muffins, bake for 20-25 minutes until center springs back when touched.  Makes about 12 muffins.

For mini muffins, bake for about 15 minutes.  Makes approximately 40 mini muffins. 

Enjoy!

This post is linked with Kitchen Fun & Crafty Friday Link Party hosted by Kitchen Fun With My Three Sons, Foodie Friday hosted by Rattlebridge Farm, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, A Themed Baker's Sunday hosted by Cupcake Apothecary, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweet, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma.

I absolutely love, love, love these Chocolate Chip 'Puffins!' (pumpkin + muffins = 'puffins' ... Clever, huh?).  I know I'm posting a pumpkin recipe a bit out of season, but I just couldn't wait until next fall to share these scrumptious muffins with you.  So if you have some 100% pure pumpkin squirreled away in your pantry (like me), or some pumpkin puree in your freezer, dig it on out and give these 'puffins' a try.

I got this recipe from a friend of mine (Jenny, whose hands play the starring role in my Salted Chocolate Cake Pops post).  She made these for an event we had at our school, and I was in complete love after just one bite.  There's just something amazing that happens when the pumpkin, pumpkin pie spice, and chocolate flavors collide.  It's absolutely heavenly.  I asked for the recipe ... of course!! ... and Jenny was more than happy to oblige.

Onto my "30 for 2012 Project" list the 'puffins' went.  And here they are!

These can be made either as full-sized muffins, or mini muffins like I did here.  Aren't mini muffins, with their little two-bite size, just perfect little nibbles?  For portion-control-challenged me, they are indeed just perfect.

Go ahead - dig out your pumpkin, whip these up, and savor that unexpectedly delicious flavor combo of pumpkin and chocolate.  You'll be so glad you did - even if it isn't 'pumpkin season.'

Chocolate Chip 'Puffins'
Source:  A Friend

Ingredients
1 c. sugar
1 2/3 c. flour
1 T. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1/2 c. (1 stick) butter, melted
1 c. 100% pumpkin
1 c. chocolate chips
1/2 c. chopped pecans


Directions
1.  Combine dry ingredients - sugar, flour, pumpkin pie spice, baking soda, baking powder, and salt - in a large bowl; stir with a whisk.

2.  Combine wet ingredients - eggs, melted butter, and pumpkin - in a smaller bowl; whisk together.  Add wet ingredients to dry; stir until just combined.  Gently stir in chocolate chips and nuts.

3.  Spoon batter into greased muffin cups.  Bake at 350 degrees.

4.  For full-sized muffins, bake for 20-25 minutes until center springs back when touched.  Makes about 12 muffins.

For mini muffins, bake for about 15 minutes.  Makes approximately 40 mini muffins. 

Enjoy!

This post is linked with Kitchen Fun & Crafty Friday Link Party hosted by Kitchen Fun With My Three Sons, Foodie Friday hosted by Rattlebridge Farm, Friday Favorites hosted by Simply Sweet Home, Inspiration Friday hosted by At the Picket Fence, Weekend Bloggy Reading hosted by Serenity Now, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, A Themed Baker's Sunday hosted by Cupcake Apothecary, Mangia Monday hosted by Shine Your Light, Savvy HomeMade Monday hosted by Home Savvy A to Z, Recipe Party Time hosted by The Sweet Spot, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Cast Party Wednesday hosted by Lady Behind the Curtain, Mrs. Fox's Sweet Party hosted by Mrs. Fox's Sweet, It's a Keeper Thursday hosted by It's a Keeper, Share Your Creations hosted by Kristen's Creations, Creative Juice hosted by Momnivore's Dilemma.

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Lime Crinkle Cookies with Glaze

Apparently the lemon version of these cookies won a competition in LDS Living magazine.  So I stole the recipe & slightly altered it to make it "green" for St. Patrick's Day coming up.  These cookies are pretty tasty; exactly the soft chewy texture I was hoping for & I love the zesty flavor of the limes.  Plus, I just really love LIME!  I may just have 3 or so lime recipe posts coming up as an ode to my lime addiction!
Pin It

Lime Crinkle Cookies with Glaze

Recipe altered from LDSLiving by: Amber (Dessert Now, Dinner Later!)

Cookie:

• ½ cup butter, softened
• 1 cup granulated sugar
• ½ tsp vanilla extract
• 1 whole egg
• 1 tsp lime zest (or almost zest of one whole lime)
• 2 Tbsp fresh lime juice (1 lime)
• ¼ tsp salt
• ¼ tsp baking powder
• ⅛ tsp baking soda
• 1-½ cup all-purpose flour
• 1/3 cup powdered sugar

Glaze:

• 1/2 tsp lime zest
• 1 Tbsp fresh lime juice
• 2/3 cup powdered sugar
• Neon Green Food Coloring

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lime zest, and juice. Scrape sides and mix again. 
3. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. 
4. Pour 1/3 cup powdered sugar onto a large plate. Scoop 1-inch balls of dough and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.  (*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.)
6. While cookies cool make glaze: In a separate bowl, combine 1/2 tsp lime zest, 1 Tbsp fresh lime juice, 2/3 cup powdered sugar, & 2-3 drops food coloring. Stir with a whisk.  Using a spoon, drop a small amount on the top of each cookie & spread evenly with the back of the spoon.  Continue until each cookie has been glazed.  Let glaze harden, then store cookies in an airtight container.  

Apparently the lemon version of these cookies won a competition in LDS Living magazine.  So I stole the recipe & slightly altered it to make it "green" for St. Patrick's Day coming up.  These cookies are pretty tasty; exactly the soft chewy texture I was hoping for & I love the zesty flavor of the limes.  Plus, I just really love LIME!  I may just have 3 or so lime recipe posts coming up as an ode to my lime addiction!
Pin It

Lime Crinkle Cookies with Glaze

Recipe altered from LDSLiving by: Amber (Dessert Now, Dinner Later!)

Cookie:

• ½ cup butter, softened
• 1 cup granulated sugar
• ½ tsp vanilla extract
• 1 whole egg
• 1 tsp lime zest (or almost zest of one whole lime)
• 2 Tbsp fresh lime juice (1 lime)
• ¼ tsp salt
• ¼ tsp baking powder
• ⅛ tsp baking soda
• 1-½ cup all-purpose flour
• 1/3 cup powdered sugar

Glaze:

• 1/2 tsp lime zest
• 1 Tbsp fresh lime juice
• 2/3 cup powdered sugar
• Neon Green Food Coloring

1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lime zest, and juice. Scrape sides and mix again. 
3. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. 
4. Pour 1/3 cup powdered sugar onto a large plate. Scoop 1-inch balls of dough and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
5. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.  (*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.)
6. While cookies cool make glaze: In a separate bowl, combine 1/2 tsp lime zest, 1 Tbsp fresh lime juice, 2/3 cup powdered sugar, & 2-3 drops food coloring. Stir with a whisk.  Using a spoon, drop a small amount on the top of each cookie & spread evenly with the back of the spoon.  Continue until each cookie has been glazed.  Let glaze harden, then store cookies in an airtight container.  

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Pizza Rolls

We love pizza.  

Okay, who doesn't love pizza?  

There's someone around this house (cough-Grant) who is particularly fond of  Barbecue Chicken Bacon Pizza, so that's what I usually make.  A couple of times a month at least. 

Not that I'm complaining...I love it too.....but it is nice to have different flavors once in awhile.

I recently had the chance to make some appetizers for a get-together and 

decided to make these Pizza Rolls.  

Homemade dough stuffed with pepperoni or bacon, two kinds of cheese, and some spices,

rolled up into an easy-to-grab-and-dip-into-pizza-sauce form.  

To be honest, I was worried that the cheese would leak out and make a huge mess,but thankfully, that wasn't the case at all.

We thought they were great!  

Since I actually made a double batch of this and we had tons of leftovers, we were delighted to munch away on them for lunch for a couple of days as well, although the kids actually preferred them plain, no sauce.  

Recipe: adapted from The Girl Who Ate Everything

 (makes 2 pizzas, which is 22-24 rolls)

*Pizza Dough

• 1 T. instant yeast
• 1 cups very warm water (110°-115°)
• 1 T. sugar or honey
• 1 tsp. salt
• 3 T. olive oil
• 3 cups flour (I use at least half white whole wheat)

1 t. garlic salt

2 t. Italian seasoning (or just basil if you prefer)

1/2 cup sliced turkey pepperoni

1/2 cup cooked turkey bacon, chopped

2 cups shredded mozzarella cheese (or pepperjack)

1/2 cup shredded or grated Parmesan cheese

For pizza dough:

Combine yeast, water, and sugar in a large mixing bowl.  Allow to sit a few minutes until it gets foamy.

Add salt, oil, and gradually stir in flour until dough forms into a ball.  Knead by hand or with a dough hook in your mixer for 5-6 minutes.  Remove from bowl, grease the bowl, return the dough to the bowl and cover with a damp towel or greased wax paper.  Allow to rise in a fairly warm place for 20-30 minutes. 

To make the Rolls:

Preheat oven to 425°F.

Divide dough in half.  Roll each half into a rectangle, about 1/4 inch thick and 12 inches long.  Just think about the size of a piece of notebook paper.

Sprinkle each half with equal amounts of garlic salt, Italian seasoning, cheeses, and pepperoni or bacon (or both!).  Starting at a short end (oops, I think I started at a long side....and they turned out just fine, so I guess it doesn't matter!) roll up dough tightly to form a log.  Slice into 1-inch pieces.  Place rolls on lightly greased baking sheets (or use Silpat liners - works great!).  Bake for 10 minutes or until browned on top.  Serve with warm marinara sauce for dipping.

Linked to Life as Mom Ultimate Recipe Swap: Grains

We love pizza.  

Okay, who doesn't love pizza?  

There's someone around this house (cough-Grant) who is particularly fond of  Barbecue Chicken Bacon Pizza, so that's what I usually make.  A couple of times a month at least. 

Not that I'm complaining...I love it too.....but it is nice to have different flavors once in awhile.

I recently had the chance to make some appetizers for a get-together and 

decided to make these Pizza Rolls.  

Homemade dough stuffed with pepperoni or bacon, two kinds of cheese, and some spices,

rolled up into an easy-to-grab-and-dip-into-pizza-sauce form.  

To be honest, I was worried that the cheese would leak out and make a huge mess,but thankfully, that wasn't the case at all.

We thought they were great!  

Since I actually made a double batch of this and we had tons of leftovers, we were delighted to munch away on them for lunch for a couple of days as well, although the kids actually preferred them plain, no sauce.  

Recipe: adapted from The Girl Who Ate Everything

 (makes 2 pizzas, which is 22-24 rolls)

*Pizza Dough

• 1 T. instant yeast
• 1 cups very warm water (110°-115°)
• 1 T. sugar or honey
• 1 tsp. salt
• 3 T. olive oil
• 3 cups flour (I use at least half white whole wheat)

1 t. garlic salt

2 t. Italian seasoning (or just basil if you prefer)

1/2 cup sliced turkey pepperoni

1/2 cup cooked turkey bacon, chopped

2 cups shredded mozzarella cheese (or pepperjack)

1/2 cup shredded or grated Parmesan cheese

For pizza dough:

Combine yeast, water, and sugar in a large mixing bowl.  Allow to sit a few minutes until it gets foamy.

Add salt, oil, and gradually stir in flour until dough forms into a ball.  Knead by hand or with a dough hook in your mixer for 5-6 minutes.  Remove from bowl, grease the bowl, return the dough to the bowl and cover with a damp towel or greased wax paper.  Allow to rise in a fairly warm place for 20-30 minutes. 

To make the Rolls:

Preheat oven to 425°F.

Divide dough in half.  Roll each half into a rectangle, about 1/4 inch thick and 12 inches long.  Just think about the size of a piece of notebook paper.

Sprinkle each half with equal amounts of garlic salt, Italian seasoning, cheeses, and pepperoni or bacon (or both!).  Starting at a short end (oops, I think I started at a long side....and they turned out just fine, so I guess it doesn't matter!) roll up dough tightly to form a log.  Slice into 1-inch pieces.  Place rolls on lightly greased baking sheets (or use Silpat liners - works great!).  Bake for 10 minutes or until browned on top.  Serve with warm marinara sauce for dipping.

Linked to Life as Mom Ultimate Recipe Swap: Grains

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Lemon Caper Quinoa Patties

Quinoa has been one of my favorite foods since my college days at Berkeley. I lived with quite a few vegetarians/vegans in a cooperative house and had to get used to cooking all sorts of things I'd never cooked before. Quinoa was by far my favorite discovery. It's full of protein and fiber. It's gluten free, and it's one of the best ancient grains. It takes on whatever flavors you impart into it, and it creates a very filling side or main dish.


I could spend an entire post extolling the virtues of quinoa, but for now I'll give you one of my favorite quinoa main dish recipes. I love capers, so I added some extra. You can reduce the amount if it suits you.

Quinoa Patties (makes 8)
Ingredients

• 1 ⅓ cups cooked quinoa
• splash soy sauce
• 1 ½ Tbsp capers
• 2 Tbsp fresh chopped parsley
• 1 egg
• ½ chopped onion
• 1 minced garlic clove
• 3 Tbsp whole wheat flour
• ¼ tsp salt
• ¼ tsp pepper
• pinch of allspice
• zest of one lemon
• juice of ½ lemon
• pinch cayenne pepper
• olive oil for frying

Directions

1. Cook quinoa with a splash of soy sauce in the water. You’ll have 1 serving of leftovers if you do ¾ cup quinoa with 1 ½ cup water. Bring water to a boil, add rinsed quinoa and simmer covered until liquid is absorbed.
2. While quinoa is cooking, mix together all other ingredients except olive oil.
3. Form quinoa into patties and fry until crispy on both sides. Serve with a small dollop of greek yogurt and chives if desired.

Quinoa has been one of my favorite foods since my college days at Berkeley. I lived with quite a few vegetarians/vegans in a cooperative house and had to get used to cooking all sorts of things I'd never cooked before. Quinoa was by far my favorite discovery. It's full of protein and fiber. It's gluten free, and it's one of the best ancient grains. It takes on whatever flavors you impart into it, and it creates a very filling side or main dish.


I could spend an entire post extolling the virtues of quinoa, but for now I'll give you one of my favorite quinoa main dish recipes. I love capers, so I added some extra. You can reduce the amount if it suits you.

Quinoa Patties (makes 8)
Ingredients

• 1 ⅓ cups cooked quinoa
• splash soy sauce
• 1 ½ Tbsp capers
• 2 Tbsp fresh chopped parsley
• 1 egg
• ½ chopped onion
• 1 minced garlic clove
• 3 Tbsp whole wheat flour
• ¼ tsp salt
• ¼ tsp pepper
• pinch of allspice
• zest of one lemon
• juice of ½ lemon
• pinch cayenne pepper
• olive oil for frying

Directions

1. Cook quinoa with a splash of soy sauce in the water. You’ll have 1 serving of leftovers if you do ¾ cup quinoa with 1 ½ cup water. Bring water to a boil, add rinsed quinoa and simmer covered until liquid is absorbed.
2. While quinoa is cooking, mix together all other ingredients except olive oil.
3. Form quinoa into patties and fry until crispy on both sides. Serve with a small dollop of greek yogurt and chives if desired.

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Broccoli & Apple Salad

When I make broccoli salad, I usually make my Mom's broccoli salad - which is probably the version most people are familiar with.  It's got raisins (or craisins), red onion, sunflower seeds, and bacon in it.  And it's delicious.

One night I wanted to make some broccoli salad, but didn't have all the ingredients on hand.  Namely, I was lacking red onion, sunflower seeds, and, well, bacon.  But hey - I had the broccoli!  I turned to the Internet, and quickly found an alternative combination ... this apple version ... for which I had all the ingredients on hand.

I whipped it up for dinner, and was very pleased with the result.  Mark and I both declared it a keeper, and decided we really liked the apple in it.

So, if you have a hankering for broccoli salad and find yourself missing some ingredients ... or just don't feel like frying up some bacon, ... give this apple version a try.  It makes up a really nice and tasty salad.

Apple Broccoli Salad

Source:  Adapted from  Fake Food Free

Ingredients

4 c. broccoli florets, chopped

4 green onions, thinly sliced

1 c. chopped unpeeled apple

1/4 c. plan Greek yogurt

2 T. mayonnaise

2 tsp. red wine vinegar

3 tsp. sugar

1/2 c. dried cranberries, chopped

1/2 c. coarsely chopped walnuts or pecans

Directions

1.  In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.

2.  In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar.  Pour over the broccoli mixture.  Stir to coat.  Stir in the dried cranberries and nuts.

3.  Refrigerate at least 30 minutes before serving.

Enjoy!

This post is linked with The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Show Off Your Stuff hosted by Fireflies and Jellybeans, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Savvy HomeMade Monday hosted by Home Savvy A to Z.

When I make broccoli salad, I usually make my Mom's broccoli salad - which is probably the version most people are familiar with.  It's got raisins (or craisins), red onion, sunflower seeds, and bacon in it.  And it's delicious.

One night I wanted to make some broccoli salad, but didn't have all the ingredients on hand.  Namely, I was lacking red onion, sunflower seeds, and, well, bacon.  But hey - I had the broccoli!  I turned to the Internet, and quickly found an alternative combination ... this apple version ... for which I had all the ingredients on hand.

I whipped it up for dinner, and was very pleased with the result.  Mark and I both declared it a keeper, and decided we really liked the apple in it.

So, if you have a hankering for broccoli salad and find yourself missing some ingredients ... or just don't feel like frying up some bacon, ... give this apple version a try.  It makes up a really nice and tasty salad.

Apple Broccoli Salad

Source:  Adapted from  Fake Food Free

Ingredients

4 c. broccoli florets, chopped

4 green onions, thinly sliced

1 c. chopped unpeeled apple

1/4 c. plan Greek yogurt

2 T. mayonnaise

2 tsp. red wine vinegar

3 tsp. sugar

1/2 c. dried cranberries, chopped

1/2 c. coarsely chopped walnuts or pecans

Directions

1.  In a medium-sized bowl, combine the broccoli florets, green onions, and chopped apple.

2.  In a small bowl, whisk together the Greek yogurt, mayonnaise, red wine vinegar, and sugar.  Pour over the broccoli mixture.  Stir to coat.  Stir in the dried cranberries and nuts.

3.  Refrigerate at least 30 minutes before serving.

Enjoy!

This post is linked with The Cure for the Common Monday hosted by Lines Across My Face, Mangia Mondays hosted by Shine Your Light, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Tuesday Talent Show hosted by Chef in Training, Cast Party Wednesday hosted by Lady Behind the Curtain, These Chicks Cooked hosted by This Chick Cooks, Creative Juice Thursday hosted by Momnivore's Dilemma, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Show Off Your Stuff hosted by Fireflies and Jellybeans, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Savvy HomeMade Monday hosted by Home Savvy A to Z.

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