Cauliflower Fried Rice

Cooks Note: Have you jumped on the whole cauliflower everything bandwagon? I have not. I do sort of like the cauliflower rice, now that you can buy it frozen, but that is the extent of my cauliflower impostor cooking......up to this point! My son hates cauliflower, no matter how much butter I put on it it is just not his thing. I thought I would try this more for myself and my daughter and just see if he would try it. This "rice" looks like fried rice you would get at your local Chinese  restaurant, but what about the taste? I am here to tell you, you cannot tell the difference. It is truly amazing, so amazing that my son had 3 servings of it! I never told him what it was because I want to keep making it. So when they say ignorance is bliss, it certainly applies here. Make this for your veggie haters, they will gobble it right up!

Ingredients

1 bag (16 oz) Green Giant™ Fresh Cauliflower Crumbles® chopped vegetable “Fried Rice” Blend
1 Tbsp olive oil
1 tsp garlic salt
3 cloves garlic, finely chopped
1 egg, beaten
2 Tbsp soy sauce
1 Tbsp Hoisin sauce (I omitted this)
2 Fresh green onions, sliced 

Serves 2

Directions

1. In a medium skillet heat 1 Tbsp oil over medium heat. Add garlic and cook for 1-2 minutes, stirring frequently until garlic begins to brown.
2. Add Cauliflower Crumbles chopped vegetable “Fried Rice” Blend and garlic salt. Cook 5-7 minutes until vegetables soften.
3. Stir in egg; cook 2-3 minutes until egg is cooked.
4. Stir in soy sauce and hoisin sauce; mix well.
5. Garnish with green onions.

ENJOY! 

Recipe courtesy of Green Giant

SMASHED Oven Baked Brussels Sprouts

Oven Baked Brussels Sprouts

Cook's Note: This is one of the healthiest side dishes you could make for your family! Everyone in my family loves this side dish and during the winter, I make it quite frequently. Brussels sprouts are high in fiber, minerals and vitamins! 

They are high in VITAMIN C - which can boost your immunity. Eating this food is a delicious way to stay healthy and help fight colds and germs! 

What You Will Need: 

1 Bag of Fresh Brussels Sprouts
Olive Oil drizzle
Garlic Salt to taste
Sea Salt and Cracked Black Pepper to taste
Parmesan Cheese for Topping

Directions

Fill a pot about half full of water  and boil Brussels Sprouts for about 10 minutes. Drain.

On a cookie sheet (with sides) - spread your brussels sprouts, drizzle with Olive Oil and seasonings . Toss around to coat well.

Spread out evenly on a pan and then smash each of the sprouts with a jar, cup or small bowl.

Top with cheese.

Bake at 425 degrees for about 25 minutes. ENJOY!

This "PINSPIRATION" comes from DELISH - you can even watch a video of how to make it on their site, definitely awesome and worth a look!

Slow Cooker Chex Mix Munch

Cook's Note: Every year, since birth - my family's tradition is to make Chex Mix of some sort during Christmas. My Nana used to make it and then my Mom, then my Dad and now me!! :)

We munch on this the entire week leading up to Christmas and even a few days after (if there is any left). There are several methods to making this dish. A few include: 1) In the Microwave, 2) In the Oven and a new method is 3) In the Slow Cooker or Crock Pot. I saw this crock pot recipe on Pinterest and thought I would give it a try! I will say that its super EASY (which is wonderful if you are busy) and I could let this cook in the kitchen while I made other treats for Christmas. Give it a try - I think you will like it!

What You Will Need:
3 Cups of Rice Chex
3 Cups of Wheat Chex
3 Cups Corn Chex
3 Cups of Cheerios
1 Cup of Pretzel Sticks
1 Cup of Peanuts or Mixed Nuts
6 Tbsp Melted Unsalted Butter
1 Tbsp Seasoning Salt
1/4 Cup of Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Onion Powder
6-7 Dashes of Texas Pete (or hot sauce of your choice!)

Directions:
Turn Slow Cooker on High.

Place all of the dry ingredients in the crock pot.

Mix together Butter, Worcestershire and all remaining seasonings in a measuring cup and pour evenly on chex mix in the crock pot. Gently toss to coat and place lid on Slow Cooker. Cook for 3 hours on high, stirring thoroughly once an hour or as often as you feel needed.

Since my slow cooker lid doesn't have a little hole where steam can escape, I used several paper towels (or you could use a damp kitchen towel) under the lid to catch the condensation (otherwise you will have soggy chex mix).
*DISCLAIMER: It is not recommended to use paper towels under the lid due to potential fire hazard, so do this with caution or don't do it at all.

When done, place Wax Paper strips on your counter top and dump the Chex Mix to allow to cool. Once cooled, store in a large container for up to 3 weeks. MINE DOES NOT LAST THAT LONG BECAUSE WE EAT IT ALL!

See the chex mix here on my counter!!! It's a BEAUTIFUL Sight to see!

Makes a great gift for friends and neighbors if you place in a cute container and wrap with a cute bow!

This "Pinspiration" and very awesome slow cooker method Gimme Some Oven"

comes from "

ENJOY and MERRY CHRISTMAS 2017!

Broccoli Slaw Chicken Salad

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Cook's Note: I love broccoli slaw and I saw this recipe on Pinterest and thought I'd give it a try - I wanted something yummy, healthy and DIFFERENT and this seemed to fit the bill. I really liked this recipe and hope you will try it! This is similar to our Chinese Ramen Noodle Chicken Salad recipe, the only difference is that this recipe uses broccoli slaw instead of cabbage and also a different oil. Who doesn't love salad?
 

What You Will Need:

2 Packages of Ramen Noodles (Chicken Flavor)

2-3 Small Chicken Breasts (cooked and chopped or shredded)

1 package Broccoli Slaw

1/2 cup Slivered Almonds (toasted in a pan)

1/4 Cup Sunflower Seeds

1/2 bunch of green onions, finely chopped

1/2 cup Sugar

3/4 cup Vegetable Oil

1/3 White Vinegar
 

Directions:

In a large bowl (with lid) ....crush the ramen noodles in the package by squeezing and breaking the pieces. Open the package and dump the crushed up noodles in the bowl (take out the flavor packs and set aside - you will use only ONE package of the flavoring). Add in chicken, broccoli slaw, almonds, sunflower seeds, green onions.

 

In another bowl mix together one packet of the chicken flavor, sugar, vegetable oil and vinegar. Stir well and pour over the salad and mix thoroughly.

 

This salad tastes better if it sits for at least 30 minutes and even better overnight (it marinates better).

 

This "PINSPIRATION" comes from Food.com

 

ENJOY!

 

 

Crockpot Baked Apples

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Cook's Note:  I had a craving for apples this week! Fall is underway and Halloween is fast approaching! The leaves are a lovely golden yellow, orange and red and the wind has that gentle breeze that calls my name outside today. I decided to cozy up to this recipe and throw the ingredients in a crock pot and let the smell overtake my home!

What You Will Need:

6-8 apples, Peeled, Cored and Sliced

1/2 cups of granulated sugar

1/4 Light Brown Sugar

1 tsp Ground Cinnamon

1/4 tsp Nutmeg

2 Tbsp Unsalted Butter, cut into small cubes

Directions:

Place apples into crockpot and top with rest of ingredients. Stir mixture and cook for 4 hours or until apples are soft.

Serve however you like! Ideas: You can place in a bowl and top with Whipped Cream or Ice Cream. Eat at breakfast on top of toast or an English Muffin, the ideas can go on and on! :)

This "Pinspiration" comes from: Eat Drink Love

ENJOY!

Cape Cod Chopped Salad

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Cooks Note: When I saw this salad it looked like Fall to me, in a bowl. This has every delicious ingredient I love all rolled, or tossed, into one. The dressing is just the right amount of sweetness and goes so well with the crisp, sweet apples. Goat cheese is my favorite thing in the world, but if you aren't a fan, you could always replace it with feta. If you added chicken to this it would be great as a meal with some crusty bread or as a side to a nice bowl of soup. This is a beautiful and delicious salad that everyone will enjoy!

Salad

8 oz bacon cooked and crumbled
4 cups of your favorite lettuce blend (I use a spring mix)
1 Honey Crisp apple, diced
1/2 cup chopped and toasted pecans
1/3 cup dried cranberries or craisins
1/4 c. fresh blueberries
6 oz crumbled goat cheese
Homemade croutons (chop any loaf of bread (I used a french loaf) and toss lightly with olive oil, salt and pepper and garlic powder. Roast in the oven at 375 for 12-15 min.)

Maple Citrus Dressing

3 Tablespoons Apple Cider Vinegar
1 teaspoon grated Orange zest
2 Tbsp. freshly squeezed orange juice
2 1/2 tsp. Dijon mustard
2 Tablespoons pure maple syrup
1 Tablespoon green onions, finely chopped
Sea Salt
1/2 tsp. black pepper
2/3 cup Extra Virgin Olive Oil


Instructions:

Prepare dressing by whisking all ingredients, except olive oil in a bowl. Then, slowly incorporate olive oil while whisking. May need to whisk again prior to serving because dressing may settle and separate. 

Combine salad ingredients in a bowl and mix. Add dressing (not all of it unless you like it very saturated) and toss well. Sprinkle the top with extra cheese crumbles or bacon pieces for garnish. Serve. 


This Pinspiration came from The Cozy Little Kitchen

Brussel Sprouts with Bacon and Dried Cranberries

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Cooks Note: I made these for Thanksgiving, just trying to change things up a bit and I am so glad I did. This recipe is simple, but has so much flavor and is beyond delicious. I actually have made this a 2nd time since Thanksgiving and plan on making it a staple for weeknight dinners. You can make this with or without the bacon, or with or without the cranberries. You could also add some pecans or additional Balsamic if you want. Any way you look at it, this is amazing and simple for holidays or everyday. Enjoy!

Ingredients:

2-3 strips thick cut bacon 

Splash of Olive Oil

25 fresh, raw brussel sprouts, sliced

1/2 cup dried cranberries

1 tablespoon butter

1/4 teaspoon of salt to start, then more to taste. (I used course sea salt)

1/4 teaspoon pepper to start, then to taste

1/4 teaspoon garlic powder

Drizzle of balsamic at the end

Directions:

1. Rinse the brussel sprouts and then slices off the root ends

2. Thinly slice the brussel sprouts, slicing from the root to the tip

3. Dice the bacon and saute till almost crisp

4. Leave drippings and bacon in the pan as you add the brussel sprouts to saute

5. If the brussel sprouts look a little dry, give them a splash of olive oil, continue to saute

6. Once the brussel sprouts are cooked (7-8 minutes), add cranberries and continue to saute 2-3 min

7. After everything is cooked and mixed together, add butter, salt, pepper and garlic powder and stir till well combined. 

8. Right before you serve, drizzle with balsamic. Don't drench the brussel sprouts in balsamic, just enough for a little extra flavor.

This Pinspiration comes from HeartLoveAlways.com

Carmelized Brown Sugar Butternut Squash

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Cooks Note: Happy Thanksgiving! If you are anything like me, you know you are having turkey, stuffing and mashed potatoes, but what other sides should you make? Should you go with the standard sweet potatoes? Or change it up a bit? I think this is perfect. These have the sweetness of the sweet potatoes, but with a little different look and texture. These are a simple side that won't take too much time to prep so you have more time for the real time sucker, the turkey. GOBBLE GOBBLE!!

Ingredients:

10 Cups Butternut Squash

1/4  Apple Pie Spice

1/4 Brown Sugar

1 tsp cinnamon

1/4 tsp Sea Salt

6 tsp Butter, melted

1 Tablespoon olive oil

Directions:

1. Preheat oven to 400 degrees

2. Halve the squash and then halve again and peel skin. Remove the seeds and chop the squash into cubes

3. Place squash cubes on a large baking sheet in a single layer

4. Mix together remaining ingredients and pour over squash and toss, making sure to coat all of the squash evenly

5. Roast at 400 for 35-45 min or until tender, turning every 10-15 min.

Optional: Add chopped pecans during the last 10 minutes of baking if desired.

Super Simple Parmesan Corn

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Cook's Note: If you are in a rush and want a delicious, simple, quick side dish - this is it! 

Sometimes I find it hard to find a yummy, quick side to make to go with my entree at dinner time. I am so focused on making a fabulous main dish, that I forget to make an equally awesome side. Well look no more my friends! I was searching on Pinterest for something quick and easy to make and ran across this GEM of a recipe from Budget Savvy Diva (Love her & her awesome recipes and tips!) I have adapted this recipe only slightly. 

 This is the most SUPER SIMPLE side you will ever make and might I add SUPER DELICIOUS. The entire recipe takes about 5-7 minutes to make and the whole pot was gone before I could even finish my first helping (thanks to my family!)  Next time I make this, I will double the recipe. 

What You Will Need:

1 Bag of Frozen Sweet Corn - 16 oz

3 Tablespoons of Butter

⅓ Cup of Shredded Parmesan Cheese + more for topping

¼ Teaspoon of Garlic Powder

½ Teaspoon of Cracked Black Pepper

¼ Teaspoon of Sea Salt

½ Teaspoon of Paprika

Directions:

Melt butter over medium heat in a saucepan. Once melted, add bag of frozen corn and stir. Cook for about 5 -7 minutes, stirring often. Next add garlic powder, black pepper, sea salt and paprika until well coated. Turn off the heat and add the Parmesan cheese and stir to mix it in.

Serve and enjoy! 

This "Pinspiration" comes from the Budget Savvy Diva

 Enjoy! 

Thanksgiving Side Dishes

When it comes to Thanksgiving, it can be monotonous with the same side dishes every year. If you are thinking of something new this year - why not "spice it up" with some of our side dish suggestions? We hope you will enjoy.

Just click on each picture to go directly to each yummy recipe.

Fall Kale Salad

Roasted Butternut Squash 

Southern Ambrosia Salad

Homestyle Green Beans & Potatoes

Homestyle Green Beans & Potatoes

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Cook's Note: This is one of the easiest sides you will ever make and a dish that is a staple in the South. There is nothing like yummy green beans and potatoes. This recipe reminds me of my grandmother and well as my Mom

For this recipe -  I threw in some carrots too for good measure. I hope you will enjoy!

What You Will Need: 

1 large can of Green Beans

2-3 Small Russet or White Potatoes (peeled and cubed)

2 Chicken bouillon or Beef bouillon Cubes (your choice)

Sliced carrots (optional)

Cracked Black Pepper to taste

Directions: 

Drain can of green beans and rinse well in a colander. Pour green beans into a large pot and cover with water. Add potatoes, green beans and bouillon cubes. You can also add cracked black pepper to taste (my opinion is that you will not need to add any more salt) Bring to a boil and once water is boiling - cook covered for about 30 minutes.

This "Pinspiration" comes from My family !

Enjoy! 

Roasted Butternut Squash

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Cook's Note: Butternut squash is one of my all time favorite vegetables. The creamy texture just melts in your mouth. Why not celebrate the fall season by eating it often? This is the easiest recipe ever! What a wonderful side dish for any dinner. Because I am a busy mom who works full time, I don't have time to peel, chop and seed a butternut squash - it just takes me too long. So, I buy the already cut butternut squash at my grocery store. Its super fast and makes cooking much more fun! OF COURSE, you can always use a butternut squash that you peel, chop and seed yourself - I am just trying to make this easy! 

This would also be a great Thanksgiving Day side. 

I hope you will make it and enjoy it. 

What You Will Need: 

1 pre-chopped package of Butternut Squash

2 Tbsp of Olive Oil

2 Tbsp of Brown Sugar

1/2 tsp Ground Cinnamon

1/2 tsp Ground Black Pepper

1 tsp Sea Salt

Directions: 

Pre-heat oven to 425 degrees. 

Rinse package of butternut squash well, I used a colander. If you are cutting, seeding and chopping youself - have fun with that! :) 

In a large mixing bowl combine butternut quash, olive oil, brown sugar, cinnamon, sea salt and ground black pepper until well coated.

Place mixture into a glass baking dish (I always spray mine with non-stick cooking spray such as Coconut Oil spray, just to be safe!) Spread out the pieces well so that they get nice and roasted in the oven!

Cook for 20-25 minutes or until soft when poked with a fork. 

This "Pinspiration" comes from Brunch Time Baker

Enjoy! 

Fall Kale Salad

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Cook's Note: If you read our blog often (and we hope you do!), then you know our love for KALE. I look for any excuse I can to sneak it in! This is a wonderful side salad that you can add many in-season fall flavors to. I threw this salad together myself, but the salad dressing listed really makes it pop! I have listed the dressing recipe below and there is also a link to it separately. This salad is easy peasy and if you like KALE it will be something you LOVE. 

What You Will Need: 

1 bunch kale, very thinly cut

1 Honey Crisp apple (or any apple you choose) , sliced

1/2 cup of Dried Cranberries 

1/4 cup glazed pecans (such as: Emerald Pumpkin Pie Pecans)

1/2 cup crumbled Gorgonzola cheese

Next to make the SALAD DRESSING! 

 Honey Lemon Salad Dressing

Honey Lemon Dressing: 

1/2 cup Extra Virgin Olive Oil

All of the juice from a  Fresh Squeezed Lemon

3 tablespoons Honey

Pinch of Sea Salt

Fresh Ground Pepper to taste

To prepare salad dressing: Wisk together olive oil, lemon juice & honey in a bowl and the place into a jar or container and shake well. 

SALAD Directions: 

Wash and cut kale and place in salad bowl. Next add cranberries, apples, nuts and cheese. Last, add dressing and toss well. 

Enjoy with a side to your favorite fall meal. 

Pairs great with these other recipes from Suburban Epicurean: 

Pumpkin Stuffed Shells

Pioneer Woman Bowtie Pasta

Sun-dried Tomato Cheese Tortellini

Gooseberry Patch Chicken Tetrazini

Tuscan Sausage and Bean Soup

Honey Lemon Dressing

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Cook's Note: I really prefer homemade salad dressing to store bought. I ran across this recipe on Pinterest and just had to try it because its simple, but also made of "good for you" ingredients. I always change something about a recipe, but in this case - I didn't change anything because its perfect as-is.

What You Will Need: 

1/2 cup Extra Virgin Olive Oil

All of the juice from a  Fresh Squeezed Lemon

3 tablespoons Honey

Pinch of Sea Salt

Fresh Ground Pepper to taste

Directions: 

To prepare salad dressing: Wisk together olive oil, lemon juice & honey in a bowl and the place into a jar or container and shake well. Pour onto your favorite salad! 

This "Pinspiration" comes from Family Fresh Cooking

Roasted Zucchini & Yellow Squash

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Cook's Note: It's that time Squash are in abundance and what better way to celebrate this healthy harvest than roasting it in the oven for a healthy DINNER? This is super simple and easy my friend - enjoy!

What You Will Need:

1 Large Zucchini
1 Large Yellow Squash
Sea Salt and Cracked Black Pepper to Taste
Olive Oil
1/4 Cup of your favorite shredded cheese (I used Sharp Cheddar)

Directions:

Cut the Zucchini and Squash into chunks and place into a plastic ziplock bag. Pour in a light drizzle of olive oil and toss in salt and pepper to taste and shake well to coat.

Pour mixture into a Pan sprayed with non-stick cooking spray and sprinkle with a handful of your favorite shredded cheese.

Bake on the top rack of your oven at 425 degrees for about 25 minutes.

This "Pinspiration" comes from Food.com

                                                                                               Enjoy!

Southern Ambrosia Salad

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Cooks Note: Ambrosia is a classic side dish. It is sorta desserty, sorta salady, sorta fruit salad, but no matter how you serve it, it is fantastic. I have not had ambrosia for a long time....at least 10 years. But when discussing what to bring to Easter Brunch, Ambrosia just popped into my head as a perfect side. Everyone loved it, of course, and not because of my stellar cooking skills (wink wink), but because it has marshmallows and cool whip,duh. I have made this 3 or 4 times since Easter and we have yet to grow tired of it. Enjoy!

Ingredients:

2 cans very cherry fruit cocktail, drained well
1 small can of pineapple tidbits, drained well
1 can mandarin oranges, drained well
1/2 cup sour cream
1 1/4 cup mini marshmallows
1 Cup Cool Whip

Directions:

Drain canned fruit
Add all fruit to a bowl
Combine with sour cream and Cool Whip
Stir in marshmallows
Chill several hours or overnight for best taste

This Pinspiration came from family recipes

Easter Sunday Cooking Collection

With Easter fast approaching, we thought we'd put together a quick post of our best "Easter" recipes that you may be able to enjoy during the Easter holiday!

Please click on the recipe title or the picture to get the recipes below.... 

EASTER BUNNY CAKE

SLOW COOKER COPY CAT HONEY BAKED HAM

SPRINGTIME DEVILED EGGS

Pineapple Upside Down Cake

Butternut Squash Mac-n-Cheese

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Cook's Note: I was looking for a way to get vegetables into my toddler and I ran upon this little gem of a recipe. Hidden in the sauce is Butternut Squash! It really is super delicious. You could also use pumpkin puree if you wanted. Here is something I changed about this recipe....If you use Ronzoni's Garden Delights Pasta or Harris Teeter has their own brand called "Hidden Veggies" pasta - you just can't go wrong because then this pasta is packed with another helping of veggies. 

For an alternate take on this recipe - you could prepare as directed below and then back it at 350 degrees for about 20 minutes (sprinkling extra cheese on top) to give it more of a "crunchy" topping. This recipe is GREAT for the whole family! 

What You Will Need: 

1 box of Hidden Veggie Pasta or Ronzoni Garden Delights Pasta

1 Tbsp Olive Oil

1 Tbsp Flour

1/2 Cup Organic 2% Milk 

1/2 Cup Butternut Squash Puree

1 1/2 Cups Shredded Low Fat Cheddar Cheese

4 oz (half a bar) of Reduced Fat Cream Cheese

1/2 tsp Sea Salt

1/4 tsp Paprika

Cracked Black Pepper to taste

Directions: 

Bring a large pot of water to a boil, add the pasta and cook  until al dente (typically about 6 minutes). Drain in a colander. 

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the olive oil, then the flour, and cook, stirring constantly, until the mixture is thick but not yet browned.. about 2 minutes. 

Next add milk and cook (stirring every few minutes) until the mixture starts to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

** Directions to make butternut squash puree: Cube an entire butternut squash and steam until tender. While still hot/warm - put into a food processor and blend until creamy and smooth.

This "Pinspiration" comes from the cookbook: Deceptively Delicious by Jessica Senifeld

ENJOY!

One Point Hummus

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Cook's Note: My mother in law gave me this recipe after I raved about it once when she made it. I've been making this now for several years and its a great light snack dip to have around, especially if you are trying to watch your weight. The original recipe came from Weight Watchers, but I have modified it slightly to suit my tastes. 

This dip has a bit of a "kick", so leave out the cumin & allspice if you don't like those flavors or substitute/add in other varieties of flavor for this hummus such as Roasted Red Pepper, add more lemon or even top with Pine Nuts. You could play around with it and make it your own! 

What You Will Need: 

(1) 12 oz Can of Chick peas (drained)
1/2 cup Plain Greek Yogurt
3 Tbsp Fresh Squeezed Lemon Juice
2 Garlic Cloves
2 tsp. Olive Oil
1/2 tsp. Sea Salt
1/4 tsp Cumin
1/8 tsp All Spice
Dash of Fresh Ground Pepper to Taste
1 Tbsp Water

Directions: 

Blend all ingredients in a food processor until smooth and serve with Pita Chips or Veggies for a delightful and light snack!

Yields about 2 cups and the serving size is 2 Tsp, which comes out to 1 WW point per serving.

This "Pinspiration" Comes from Weight Watchers and my Mother in Law