Lemon thyme Chicken

6 cloves garlic, thickly sliced three shallots, finally chopped Half cup chicken stock 2 tablespoons butter, softened 1 tablespoon finally chopped fresh lemon thyme, or one lemon zest and 1 tablespoon thyme For whole chicken legs or four chicken breast 1 1/2 pounds yellow fingerling potatoes, have lengthwise or chopped zucchini 3/4 of a pound of asparagus, trimmed 1 tablespoon olive oil 1. place garlic, shallot and Stock in small sauce pan; bring to a boil. Reduce heat; simmer, uncovered, about 20 minutes or until garlic is soft and liquid is almost evaporated. Cool five minutes; stir in butter and time. 2. Pat chicken dry with paper towels. Use kitchen scissors, make a pocket between chicken and skin; push time mixture under skin. Or if using chicken breast just rub it on both sides of the chicken. 3. Cook, chicken, skin side down, and heated oiled grill pan, covered, over medium heat, 15 minutes. Turn chicken; cook, covered, about 35 minutes or until cooked through. Cover; stand 15 minutes. 4. meanwhile, boil, steam or microwave potato until just tender; drain. Cooked potato, asparagus, and lemon, inane grill pan, brushing with oil, until brown. 5. Serve chicken with potato, asparagus and lemon.

Maple Apple Breakfast Bars

Essential Ingredients for Perfect Maple Apple Breakfast Bars Main Dry Ingredients 2 cups rolled oats 1 cup whole wheat flour 1/2 cup chopped walnuts or pecans 1/4 cup ground flaxseeds 1 tsp baking powder 1/2 tsp cinnamon 1/4 tsp salt Wet Ingredients 1/2 cup pure maple syrup 1/3 cup unsweetened applesauce 1 large egg (or flax egg for vegan option) 1 tsp vanilla extract Fresh Fruits and Additions 1 cup finely chopped fresh apples (preferably crisp varieties like Granny Smith or Fuji) 1/2 cup raisins or dried cranberries (optional) How to Make Maple Apple Breakfast Bars: A Step-By-Step Guide Preheat your oven to 350°F (175°C). Lightly grease or line a 9×9 inch baking pan with parchment paper. In a large mixing bowl, combine the rolled oats, whole wheat flour, chopped nuts, ground flaxseeds, baking powder, cinnamon, and salt. Whisk until all dry ingredients are evenly incorporated. In a separate bowl, whisk together the maple syrup, applesauce, egg, and vanilla extract until smooth and well combined. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid over-mixing to keep the texture light. Fold in the chopped apples and dried fruit if using, distributing them evenly throughout the batter. Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Allow the bars to cool completely in the pan before cutting into squares to ensure they hold together well. Timing and Serving Facts for Your Maple Apple Breakfast Bars Preparation Time: 10 minutes Cooking Time: 25-30 minutes Total Time: Approximately 40 minutes Calories per Bar: Roughly 180-210 calories (depending on portion size and optional ingredients) Number of Servings: Makes about 12 bars Nutritional Breakdown of Maple Apple Breakfast Bars Nutrient Amount per Serving Calories 195 kcal Protein 4.5 g Carbohydrates 32 g Dietary Fiber 5 g Total Fat 6 g Saturated Fat 0.5 g Vitamin C 3 mg Calcium 40 mg Iron 1.2 mg

Chicken pesto penne Toss

1/2 boneless, skinless chicken breasts 1/4 tsp salt 1/4 tsp pepper 1 1/2 cups whole grain penne pasta 1/4 c creamy pesto 2 cups arugula 2 tsp glaze Instuctions 1. preheat oven to 425°F. Sprinkle chicken with salt and pepper. Arrange in a lightly greased pan bake 20 to 25 minutes or until done cool slightly and shredded with two forks. 2. Meanwhile, Cook pasta according to package directions drain and stir in pesto. 3. Toss pasta with arugula and shredded chicken. Drizzle with glaze. alternate: when I made this, I used canned chicken, put a little extra-virgin olive oil in a cast-iron skillet and sautéed the chicken. Then I added the arugula creamy pesto the cooked pasta some Mediterranean seasoning and the balsamic glaze last and then stirred it all together. I also shredded some Parmesan cheese to sprinkle on top.

Orzo Florentine Soup

2 Tbsp butter 2 Tblsp all purpose flour 1 onion, chopped 2 tsp Italian seasoning 1/2 tsp pepper 6 cups vegetable or chicken broth 2 cups whole milk 1 1/2 cups orzo 1/2 cup thinly slice sun dried tomatoes in oil 1 cup whike milk ricotta cheese 1/2 cup freshly gratef Parmesan cheese 1/4 tsp salt 1/4 tsp pepper 1 (5 oz) pkg baby spinach, coursely choppe Instructions 1. Melt butter in a Dutch oven over medium heat. Add flour, cook 2 minutes, stirring constantly. Add onion, italian seasonging,and pepper. cook 3 to 4 minutes or until onion is browned and tender. 2. Stir in broth and milk. Bring to a simmer. Add pasta and tomatoes, cook 10 minutes or until pasta is done. 3. Stir in cheeses, salt and pepper. Simmer 1 to 2 minutes or until thouroughly heated. Gradually stir in spinach until wilted.

Pan de Mallorca

 

 

 

Pretzel Bites

Pretzel Bites

• ▢1 1/2 cups water (lukewarm)
• ▢2 1/4 teaspoons instant rise yeast ((1/4 ounce packet))
• ▢2 Tablespoons butter (melted)
• ▢1 Tablespoon brown sugar
• ▢1 teaspoon salt
• ▢4 cups flour
• ▢1/2 cup baking soda
• ▢1 egg (beaten)
• ▢Coarse salt (for sprinkling)

Instructions

Pretzel Bites

• Dissolve the yeast in the lukewarm water. Whisk well until combined, about 1 minute. 
• To a mixing bowl add the butter, brown sugar, salt, and yeast mixture. Stir until combined. Slowly add in 3 cups of flour, 1 cup at a time. Mix by hand or use mixer fitted with dough hook, until dough is thick. Add 3/4 cup more flour and stir. If dough is still sticky, add flour, and additional 1/4 cup at a time, until no longer sticky, and dough bounces back when poked with your finger.
• Turn dough out onto a lightly floured surface. Knead for 2 minutes and shape into a ball. Place in a large mixing bowl that has been lightly coated with nonstick spray. Cover and let rest for 10 minutes. 
• Meanwhile, bring a large pot of water to a boil with the baking soda, preheat oven to 425 degrees, and line two large baking sheets with parchment paper. 
• Section dough into six equal parts and roll each section into long ropes. Then, cut into 1-1/2 inch bites.
• Once water is boiling, drop 10 pretzel bites into water and boil 20 seconds. Remove with a slotted spoon and place onto prepared baking sheets, making sure that pretzel bites do not touch. Repeat with remaining pretzel bites.
• Brush beaten egg over each pretzel bite and sprinkle with salt. Bake for 12-15 minutes, until golden brown, rotating the sheet pans once halfway through cooking.

Snickerdoodles

1/2 c. Butter, softened
1/2 c shortening
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt
2 tsp sugar
2 tsp cinnamon
Heat oven to 400 degrees.  Mix thoroughly butter, shortening, and sugar for 2 minutes, and eggs and mix together.  Blend flour, cream of tartar, soda, and salt.  Add to the butter mixture.  Shape dough into balls and drop into bowl of cinnamon sugar mix.  Roll around until coated and place 2 inches apart on a cookie sheet.  Bake 8-10 minutes

Best Bread Ever

Makes 2 large loaves, 3 medium loaves, or 1 large loaf and 2 mini loaves

Ingredients:
2 1/2 hot water
1/3 cup oil (I use olive oil)
1/3 cup sugar/honey (I fill my cup with oil first, empty it and then fill with honey so it doesn't stick as much)
1 TBSP salt
3/4 cup flour and about 5-7 cups flour (divided) I use bread flour, but can use all purpose or whole wheat flour (add more honey if using whole wheat, and rise longer)
1 1/2 TBSP yeast
Spray oil

1.  Whisk together in a large bowl: Water, oil, sugar/honey, and salt.  (I use my kitchen aid)
2.  Add: 3/4 cup flour and whisk for 30 seconds then yeast and whisk for 30 seconds more.
3.  Add 2-3 cups of flour and mix together with a spoon.  If using a mixer, add the rest of the flour.  The total flour should amount to about 5-7 cups---this does not include the flour used in step 2.  Let the mixer knead the dough for about 5 minutes plus (or knead by hand 10 minutes)
4.  Let rise in a clean, greased, covered bowl for about 30 minutes.  You can let it rise on the counter, (for about an hour) but it's even faster in the oven.  Set your oven to 450 degrees for a minute or less, then turn it off before placing the oven safe bowl inside.  (or microwave a cup a water for 2-3 minutes, then take it out, and set bowl with dough inside)
5.  When the dough has risen to double it's original size, remove from the oven and heat oven to 175 degrees
6.  Grease your bread pans and the counter with spray oil.  Divide the dough.
7.  Roll out the dough with a rolling pin into a long oblong shape.  Roll it out until all air bubbles are gone.
8.  Roll a tight cylinder, tuck the ends under or squish them and place it in a greased bread pan.  Repeat with remaining dough.
9.  Place loaves in warm oven (no more than 175 degrees) for about 1/2 hour or until the dough has risen to fill the pan.  take bread out of the oven to preheat

Turn the oven up to 350 degrees and cook for about 20-25 minutes.  Turn out onto a wire rack and rub a cube of butter over the top.  Let cool and slice.

Sticky buns

18 frozen Rhodes rolls
1 pkg butterscotch jello cook and serve 3.5 oz
1/2 cup brown sugar
1/2 cup butter, melted
1 tsp cinnamon

Melt butter in a small bowl.  Dip frozen rolls in the butter and place in bundt pan.  Add brown sugar, cinnamon,and jello to the extra butter and mix.  Place by the spoonful over the rolls.  Cover with plastic wrap and let sit over night to rise.  In the morning, preheat oven to 350 degrees.  Remove plastic and cook for 20 minutes.  Flip over onto a platter, to let sauce cover the rolls evenly.  Serve

Cheese souffle

Cheese Souffle
Servings: 4

This is one recipe that Stan requested I get from his Mom when we were first married. Every time I ask him what he would like for dinner, he says 'Cheese Souffle'. So, it's one of our favorites.  

3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon garlic powder
dash cayenne pepper
1 1/4 cups milk
4 eggs separated
1/2 cup grated Parmesan cheese or Swiss cheese
1/4 cup grated American cheese

Melt butter. Remove from heat and blend flour and seasonings. Gradually add milk. Cook until thickened. Beat egg yolks until thick and lemon colored (about 5 minutes). Stir into sauce. Blend in cheese and stir until melted. Fold in egg whites, beaten until stiff but not dry. Pour into a 3 qt. soufflé dish. Place in a pan of hot water and bake at 350 for 45-50 minutes or until the soufflé is well puffed and golden brown. 

Tick Repellent spray

1 Tablespoon Witch Hazel
40 drops of rose geranium essential oil
1/3 sup distilled water
4 oz glass spray bottle

Put all ingredients in bottle and shake.  Spray on clothes and all over body for tick repellent.

White Chip Orange Dream Cookies

2 1/4 c. Flour
3/4 tsp. soda
1/2 tsp.  salt
1 c. butter (softened)
1 egg
1/2 c. sugar
1/2 c. brown sugar
2-3 tsp. grated orange peel
2 c. white chocolate chips

Cream together butter and sugars.  Beat in egg and orange peel.  Add flour, soda and salt mix until combined, stir in white chocolate chips.  Bake at 350 degrees for 10-12 minutes

Southwest Turkey Taco Salad

1 T coconut oil
1 1/2 lb ground turkey
4 cloves garlic, minced
1 1/2 T Montreal chicken seasoning (or Southwest seasoning)
1 tsp salt, 1/2 tsp. pepper
1/4 cup fresh lime juice
3/4 tsp garlic salt
1/4 c. extra virgin olive oil
1/4 cup chopped fresh cilantro (I used cilantro oil, 2 drops)
2 romaine lettuce hearts, shredded (8 cups)
2 ripe avocados, diced
4 Roma tomatoes, seeded and chopped
2 medium jicama, peeled and shredded

Heat oil in a large nonstick skillet over medium-high heat; add ground turkey, garlic, seasoning, salt and pepper.  Cook 8 minutes or until turkey is no longer pink, stirring occasionally.  Whisk together lime juice and garlic salt in a small bowl until blended.  Gradually whisk in oil, blending well; stir in cilantro.  Divide turkey mixture, lettuce, avocado, tomato and jicama evenly among 6 plates; drizzle with dressing.

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

It is not often I find something that everyone in my family loves, but this one was the exception, everyone loved it!!

2 pounds Pork Tenderloin ( I actually used a pork roast)

1 t Ground Sage

1/2 t Salt

1/4 t Pepper

1 clove Garlic, minced

1/2 c. water

Glaze:

1/2 c Brown Sugar

1 T Cornstarch

1/4 c Honey Balsamic Vinegar

1/2 c water

2 T Braggs Amino Acids (or soy sauce)

Mix together the seasonings: sage, salt, pepper, garlic.  Rub over tenderloin.  Place 1/2 c water in slow cooker, place tenderloin in slow cooker.  Cook on low for 6-8 hours.  An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan.  Heat over medium and stir until mixture thickens, about 4 minutes.  Brush roast with glaze 2 or 3 times during the last hour of cooking. Cut in half and lay flat on a foil lined pan, and place under broiler 1-2 minutes, brushing with glaze, and repeating 2-3 more times until desired caramelized crust.  Serve with remaining glaze on the side.   

Cheesy Soda Bread (bread machine)

This bread is so good, my husband and kids have been begging me for it every night.
1-2 cups club soda
1 2/3 cup shredded cheddar cheese
4 cups bread flour
1 T sugar
2 t Salt
1 tsp Oregano
1 1/4 t active dry yeast

Add ingredients to bread machine, process on white bread cycle for a 2 lb loaf.  When cycle is complete, immediately remove loaf to a cooking rack, brush with butter, and allow to cool.

Monster Cookies

These are Travis' favorite cookies

1/2 lb soft butter
1 1/2 lb creamy style peanut butter
2 C Brown Sugar
2 C White Sugar
1/2 T Corn Syrup
1/2 T Vanilla
4 t. Baking Soda
6 eggs
9 C rolled oats (gluten free, if desired)
8 oz pkg plain M&Ms
8oz pkg milk chocolate chips

Cream butter and peanut butter.  Add the remaining ingredients, blending well after each addition.  Use an ice cream scoop; flatten cookies on ungreased baking sheet leaving ample room for spreading.  (8 cookies per sheet).  Bake @350 for about 15 minutes.  Remove in wire rack after a minute or two of cooking.
Travis likes us to put on the M&Ms and chocolate chips after we have put the dough on the pan, then cook them.  

Lebanese Meatballs over Bulgur Wheat w/ green beans

This recipe said it is for 2 servings, but I think it could serve up to 4

10 oz Ground Beef
1 t Cumin
1 t Cinnamon
1 t Allspice
1/4 C Panko bread crumbs
2 cloves Garlic
1 Onion
1 bunch Parsley
1 bunch Mint
1 can Crushed Tomatoes
1/2 C Bulgur Wheat
1 T Stock Concentrate
4 oz Green Beans
2 T Olive Oi

1.  Peel, halve, and finely chop the onion.  Finely chop the parsley and half the mint.  Roll the other half of the mint into a cigar, then thinly slice.  Mince or grate the garlic.
2.  Heat 1/2 T tablespoon olive oil in a pan over medium heat.  Add the onion and cook for 5 minutes, until softened.  Season with salt and pepper.  Add the bulgur wheat, stock concentrate, and 1 1/2 cups water.  Bring to a boil, reduce to a simmer, and cover.  Simmer for 10-12 minutes, until bulgur is tender.  set aside, covered.
3.  In a bowl, combine ground beef, panko, cumin, cinnamon, allspice, parsley, chopped mint, and half the garlic.  season with a large pinch of salt and pepper.  Mix with your hands until well combined, then roll the mixture into ping pong-sized meatballs.
4.  Heat 1 T olive oil in a non-stick pan over medium heat.  Add the meatballs and sear for about 6 minutes, shaking the pan occasionally to brown the meatballs on all sides.  Add the crushed tomatoes and the remaining garlic and season with salt and pepper.   Cook over medium heat for another 8 minutes, until sauce has slightly thickened and meatballs are cooked through.
5.  In another pan, heat remaining 1/2 T olive oil over medium-high heat.  Add the green beans and season with salt and pepper.  Cook, tossing, for about 5 minutes, until crisp-tender.  Set aside, covered, to keep warm.

Finish
Fluff the bulgur with a fork.  Serve the meatballs on top with the green beans to the side.  Top with a sprinkle of the remaining mint!

cinnamon swirl banana bread

Cinnamon Swirl Banana Bread

Ingredients

For the bread:
• 3 over-ripe bananas, smashed up
• 1/3 cup melted coconut oil
• 3/4 cup honey
• 1 egg, beaten
• 1 tsp vanilla
• 1 tsp baking soda
• dash of salt
• 1 1/2 cups whole wheat or gluten free flour
For the swirl:
• 1/3 cup  coconut sugar
• 1 Tbs cinnamon

Directions

1. Preheat oven to 350. grease a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed
2. Mix bananas, oil, honey, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix!
3. In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon.
4. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top.
5. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf pan, be careful and keep a close eyeball on it!

Orange Rolls

For the dough:

1Tbl. Yeast dissolved in 1/4 cup warm water and 1 tsp. sugar
1 cup warm orange juice
1/2 cup melted butter
1/2 cup sugar
2 eggs, beaten
1/2 tsp salt
4 cups flour

For the filling:

2 Tablespoons melted butter

2 Tablespoons orange juice

1Tablespood sugar

For the glaze:

Between 1 1/2 and 2 cups powdered sugar

2 or 3 Tablespoons orange juice

1-2 drops orange oil (if you have it)

1/2 tsp vanilla

Mix all ingredients, except flour, together. Add the 4 cups flour. Mix and knead until all flour is moist. Let raise until almost double. Knead slightly on floured surface and divide in half. Roll into a circle and brush with melted butter mixed with a little orange juice and a Tablespoon of sugar. Cut into
wedges, 12 per circle. Roll up wide end first. Let rise until double. Bake 375 10 minutes.

Make the glaze:  mix the glaze ingredients together until has a thin consistency, for a glaze.  I start with the powdered sugar and slowly add a tablespoon of orange and the vanilla, and then add more orange juice as needed.  

WonderFlour, (a whole grain flour to replace white flour)

Pour equal parts of brown rice, spelt, and barley into grinder, and voila you have wonderflour.

It is good whole grain, wheat free option to replace anything made with all-purpose white flour, in recipes that do not contain yeast.