Orange Marmalade

I recently got a bunch of oranges. Now in my house oranges are not eaten by any but myself and having a bunch I didn't want them to go bad so I decided to make some marmalade. I also was making this with one of my family members in mind that has diabetes. I cut the amount of sugar in a normal recipe to an amount that was healthier. This recipe isn't a quick recipe, it does take some labor to complete this recipe. 


Tools: 


Cutting Board
Knife
Medium Sauce Pan
Metal Spoon
Measuring Spoons
Measuring Cups
Mixing Bowl
3 Jars with Lids


Ingredients:


4 Large Oranges
2 Lemons
1/8 tsp Baking Soda
1 1/2 C Water
1/2 C Orange Juice
4 Tbs Sugar
1 1/2 Tbs Low/No Sugar Pectin


Directions:


Cut the oranges into fourths. Remove the peel from the segments, set the segments aside. Remove the white pit with a metal spoon from the peel. You want it to look like the one on the right.

Once the pit is removed you will want to slice in very thin strips. 

Then remove the membranes from the segment of oranges like the one on the right.

Then dice the oranges and 1/2 C orange juice then place them in the mixing bowl and set aside. 

Then place the 1 1/2 C water, baking soda, and strips of orange peel in sauce pan. Heat on medium high heat for 20 minutes covered, stirring occasionally. 

After the 20 minutes add the juice and oranges to the peel mixture. Cook for 10 minutes, stirring frequently, then add the juice from 2 lemons, sugar, and pectin. Bring back to boil and boil for 1 minute. 

Then pull off the heat and pour or ladle into jars or containers and chill. 

Enjoy!

Bountiful Baskets

Bountiful Baskets is something I have mentioned in many of my posts. They have great deals for fresh fruit and vegetables among many other side options available. Their conventional basket is $15.00 for vegetable and fruit. This week there was a tropical pack add on to the conventional basket that was available for $10.50.  


Lets take a look at what $15.00 got me in fruits and veggies.

This had 1 bunch of romaine lettuce, 1 head of cabbage, 4 tomatoes, 6 bell peppers, 4 onions, 7 apples, 3lbs of red potatoes, 7 oranges, 1 bunch of asparagus, 1 container of blueberries, and a huge bunch of green beans.  All of this for only $15.00! 

But even with such a great deal of the conventional basket, the biggest deal was the tropical pack.

Lets see what came with the $10.50 tropical pack. 

It came with 2 mango's, 1 green plantain, 6 kiwis, 4 lemons, 1 coconut, 1 pineapple, 1 large bunch of mint, and 2 vanilla beans. This is such a great deal with just one of the items: vanilla beans. In their vanilla bean pod form they are expensive any where you go. I was at the local grocery store tonight and decided to see the cost of just the vanilla bean.

That is right $11.39 for vanilla beans.... correct that for a single vanilla bean. With bountiful baskets just for one single ingredient saved me at least $12.28 and that doesn't even include the other items that came with the tropical pack. 

Bountiful Baskets is such a great deal for everyone and anyone that loves saving money and eating great fruits and veggies! 

Bacon and Brussels Sprouts in a Brown Butter Sauce

I do not remember ever having brussels sprouts when growing up. I know all the jokes about them being the bane of every child's existence. I recently received some in my basket from Bountiful Baskets and wanted to prove to my husband that you can have yummy brussels sprouts. This recipe proved this to my husband so much so he had seconds of it and heated the remaining up the next day! 


Tools:


Medium Sauce Pan
Large Saute Pan
Cutting Board
Knife
Medium Mixing Bowl
Strainer


Ingredients:


4 Strips of Bacon, cooked and crumbled
1 lbs Brussels Sprouts, cooked and chopped into fours
4 Tbs Butter, unsalted
2 Cloves Garlic, minced 
Pinch of Salt
1/2 tsp Black Pepper
1 Tbs Bread Crumbs


Directions:


Heat up a medium sauce pan filled with water until boiling. While the water is heating up. Peel the outer leaves of the brussels sprouts and slice the end off. Once the water is boiling, add the brussels sprouts in and boil for 3 to 4 minutes. 

Filled up the mixing bowl up with cold water, you can add some ice to the water if you would like. Once the 3 minutes is up, strain the sprouts and then transfer them into the cold water.

While the sprouts are cooling heat up the saute pan. Slice the 4 strips of bacon into chunks and add to saute pan. Cook until crisp. Take out of saute pan and then add the butter to the saute pan and the garlic. Let the butter and garlic cook until you see the butter start to brown.

Then strain the sprouts again and slice them into fourths. Add the sprouts to the brown butter mixture. Add the salt and pepper, cook for about 5 minutes. Then add the bread crumbs and cook for an additional minute. Then put the bacon back into the pan and mix. 

I served this with some simple grilled chicken. Enjoy!

Taco Salads

I love taco salads. They combine fresh veggies and wonderful seasoning together with a crunchy tortilla shell surrounding it all. I received a gift for Christmas from my sister in law that molds the tortilla's into a bowl and I made them for her birthday.  I used some tortillas and veggie I had gotten from Bountiful Baskets that had been frozen for later use. 


Tools:


Cutting Board
Knife
Saute Pan
4 Mixing Bowls or Tupperware
4 Tortilla Baking Bowls or Metal Bowl that is oven proof
Spoon


Ingredients:


1 lb Lean Ground Beef
1 Package of Taco Seasoning
8 Tortillas (if small) 4 (if large)
1 Head of Romaine Lettuce
1 can Refried Beans
4 Green Onions, diced
1 can Green Chilies
1 Package of Shredded Cheddar
1 Container Salsa
1 Container Sour Cream
1 Bottle Hot Sauce


Directions:


Pre-heat oven to 350°f. Place the tortillas into the baking bowls and place in oven to bake for 10 minutes or until edges are golden brown. You will want to check the tortilla for air bubbles and pop them if there are any. 


Brown the ground beef with the taco seasoning and place in tupperware bowl. Shred the romaine lettuce into bite size pieces and place into tupperware bowl. Heat the refried beans in tupperware bowl in microwave for 2 minutes or until heated through. 


Add whatever toppings you would like and enjoy!

Corn Chowder

I love corn chowder, it has great flavor and its wonderful on a cold winters day. I have always wanted to make corn chowder and this week I got the chance to make my version of the chowder, this is a dairy free recipe. I am using potatoes to get the creamy consistency with out the dairy in it. I participate in a co-op, Bountiful Baskets, and it provided me all the veggies and herbs for the chowder which is wonderful.


Tools:


Cutting Board
Knife
Large Pan
Blender or Food Processor
Cookie sheet 
Paper Towels


Ingredients:


4 C Fresh Corn
4 Carrots (diced)
1 Large Onion (diced)
6 Stalks Celery (diced)
4 or 5 Medium Potatoes (peeled and diced)
4 Garlic Cloves (minced)
1 lbs Bacon (diced)
48oz Low Sodium Chicken Stock
2 tsp Rosemary (minced)
2 tsp Thyme
2 Tbs Black Pepper
Salt to taste (don't use much because of bacon)


Directions:


Heat the large pan on medium high heat and put in bacon. Cook until bacon is crispy. Remove bacon from the pan and place on cookie sheet lined with paper towels. Discard all but 1 tbs of the bacon drippings. Leave the remaining tbs of bacon drippings and add all the veggies except the corn and potatoes. Saute the veggies until soft. 

Then add the chicken stock and the herbs. Then add 3 out of the 4 cups of the corn, save the the last cup to add at the end. Add the diced potatoes to the stock. 

Simmer until potatoes are fork tender then blend in a blender half of the veggies and stock. Blend until smooth.

Then add it back to the remaining half and mix until combined. Then add back in the bacon and remaining corn and stir until combined. 

Then simmer for another 5 minutes then serve. 

Enjoy!

Big Thanksgiving Post

So I hope everyone's holiday was wonderful and spent with lots of loved ones. Ours was small with just my family, mother-in-law, and sister-in-law. It was nice and relaxing, I know, I know saying cooking Thanksgiving dinner "relaxing" but it was. It was relaxing because I prepped everything before I started cooking so it would just be easy to put together. I cut up the veggies and made the dessert the night before.


So now onto the recipes, I will be posting about the Turkey, Stuffing, Gravy, Green Bean Casserole, Candied Sweet Potatoes, Mashed Potatoes,  Peppermint Cheesecake(a special diabetic recipe) and Mason Jar Apple Pie. 


Tools for all recipes:


Cutting Board
Knife
Roasting Pan
2 Large Pans
1 Medium Sauce Pan
4 Mason Jars
2 Casserole Dishes
Basting Brush
2 Medium Mixing Bowl
2 Large Mixing Bowl
Cookie Sheet
9in Springform Pan
Whisk
Hand mixer or Stand mixer 
Aluminum Foil
Meat Thermometer 


Ingredients for Turkey:


Turkey (whatever size you want)
1 C Broth
1 C Soften Butter, 1/2 C for herb mixture and 1/2 C for basting
1 Tbs Rosemary, diced
1 Tbs Thyme, diced
1 Tbs Sage, diced
1 Tbs Salt
1 Tbs Black Pepper


Directions: 


Pre-heat the oven to 325°F. Clean out turkey and set aside the neck and gizzards, which we will use in our gravy recipe. Separate the skin from the meat. Mix the soft butter with the herbs and spices. put butter mixture in between the skin and meat. Smooth over the meat. Place turkey in roasting pan with broth(any kind) and cover with aluminum foil, basting the turkey with the other 1/2 C butter every hour until done. The last 30 minutes take off the foil to brown. If you want stuffing in the turkey I have a recipe to follow. If you are stuffing the turkey you will add an extra 30 minutes to an hour of cooking. I cooked 13lb turkey and it took 4 1/2 hours. You will want to take it out when it reaches 160°F because it will continue carry over cooking while it rests.
  

Ingredients for Stuffing:


12 oz Dry Bread Cubes
1/4 C Butter
1 C Low Sodium Broth(any kind)
1 C Onion, diced
1 C Celery, diced
2 tsp Sage
2 tsp Salt
2 tsp Black Pepper
2 tsp Rosemary
2 tsp Thyme


Directions:


Saute celery and onions with the butter.  Combine the sauteed veggies and butter with the bread cubes. Add the herbs and broth and mix until combined. Then place the stuffing into the turkey and bake until the bird is done. If baking in a dish place in oven for the last hour of while the bird is cooking. 


Ingredients for Gravy:


Neck from turkey
Gizzards from turkey
8 C Water
2 Stalks Celery
1 Carrot
1/4 Onion, Chopped
1 Clove Garlic
1 Sprig Rosemary
4 Sprigs Thyme
3 to 4 Leaves of Sage
1 Tbs Salt
1 Tbs Black Pepper
4 Tbs Flour


Directions:


Place all ingredients except flour into medium sauce pan and boil. 

When the turkey is done strain into an a bowl, then place back into sauce pan except for about 1/4 cup of the broth. Whisk into the 1/4 cup the 4 tbs of flour then slowly add the flour mixture back into broth, continuously whisking on medium heat. Heat to a boil then let boil for 1 minute then turn of heat until ready to serve.  


Ingredients for Green Bean Casserole:


1 lb Fresh Green Beans
1 Can of Cream of Chicken
1/4 C Milk
1 tsp Black Pepper
1 Container of French Fried Onions


Directions:


Slice the green beans into bite size pieces and boil them until soft, for about 10 minutes.

Combine the soup, milk, pepper, and beans into a casserole dish. Mix in 1/2 of the french fried onions into the mixture. Place in oven while the turkey rests.

Turn up the oven temperature to 375°F and bake for 20 minutes. For the last five minutes add the remaining french fried onions on top, until brown.  


Ingredients for Candied Sweet Potatoes:


1 lb Sweet Potatoes, peeled and cubed
1/4 C Brown Sugar
1/4 C Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Salt
1 C Marshmallow


Directions:


Peel, cube the sweet potatoes and boil for 10 minutes or until soft. 

Melt butter and add the sugar and spices. 

Then add the potatoes and mix until completely covered. 

Pour into casserole dish and top with small marshmallows. Bake with the green bean casserole until done. 

  


Ingredients for Mashed Potatoes:


1 lb Potatoes, peeled and cubed
1 Sprig Rosemary
3 Sprigs Thyme
3 Cloves Garlic
1 Tbs Salt
1/2 C Butter
1 C Milk
1 Tbs Black Pepper


Directions:


Peel and cube potatoes. Place in large pan of cold water with the all the herbs except the salt and pepper. 

Place pan on medium high heat and bring to a boil. Boil until potatoes are fork tender. Drain potatoes and remove the sprigs of herbs then remove the leaves of rosemary and thyme and place into pan with the potatoes. Add the milk, butter, salt, and pepper into the potatoes and mash until desired consistency.


Ingredients for Peppermint Cheesecake:


1 C Chocolate Graham Cracker Crumbs
2 Tbs Reduced Fat Butter
2 8oz Fat Free Cream Cheese
1 8oz Reduced Fat Cream Cheese
1 14oz Can of Sweetened Condensed Milk
1 tsp Peppermint Extract
2 Eggs
12 Peppermint Patties(if using large patties), divided 8 and 4
1 Tbs Flour


Directions:


Pre heat the oven to 325°F. In medium mixing bowl combine the graham cracker crumbs and melted butter, mix until all crumbs are coated with the butter. Press into the bottom of a 9 in spring form pan.  Then bake the crust for 10 minutes, then cool. 


In stand mixer, combine all cream cheeses and mix until smooth. Add in the sweetened condensed milk and eggs, mix until combined. Chop up 8 peppermint patties and toss in 1 tbs flour. Then mix into cheese mixture. Then add the 1 tsp of peppermint extract. Pour over crust and smooth. Then bake for 32-40 minutes or until the center is almost set. 

Cool and run a knife around the edges then refrigerate for at least an hour before serving. I like to chill overnight. Right before serving use the remaining 4 and cut in half and surround the cakes edges with them. I used the mini ones for my recipe though. 

Ingredients for Mason Jar Apple Pie:


Apple Pie Filling( you can use pre-made or make your own)
1 Pie Crust


Directions:


Pre heat the oven to 375°F. Line the 4 mason jars with the pie crust about half way up. 

Then fill with the apple pie filling. Then place a round or special design top crust on top of filling. 

Then bake on a cookie sheet for 35 minutes or until tops are brown. 

I hope you enjoy the recipes and use them through out the year!

Happy Holidays!

Next Week Turkey Day

So with Thanksgiving I am going to be posting my recipes that I am doing for Thanksgiving in one really big post after Thanksgiving. These recipes are ones that can be used for a special occasion like Thanksgiving or any other day of the  year. I look forward to all the recipes that I am putting together and all the wonderful photos I will take as I am putting it together. Hope you all will enjoy! See you next week!

Busy, Busy, Busy....

So I haven't made a post in a long time. I have been really busy with school, work, and family. I will have a recipe to post in a couple days. A Chocolate Molten Cake!!!!! mmmm..... Until then, check out some of my other recipes and if you try any let me know with a comment.

Sweet Potato and Black Bean Chili

I got some sweet potatoes in my basket again this week. I was excited to try a new recipe involving them! I got a couple cans of black beans with jalapeños from my mother in law. I decided that these would make a great vegetarian chili. It turned out wonderful and spicy!


Tools:


Large Sauce Pan
Cutting Board
Knife
Spoon


Ingredients:


5 Small Sweet Potatoes, cubed
2 15oz Can Black Beans, whatever kind
4 Ripe Tomatoes, diced
3 Cloves Garlic,  diced
1 Small Onion, diced
1 Tbs Canola Oil
1 Tbs Salt
1 tsp Black Pepper
2 tsp Cayanne Pepper
2 tsp Paprika
2 tsp Oregano
2 tsp Rosemary
2 tsp Chili Powder
2 Bay Leaves
1 C Water
2 Beef Bullion Cubes


Directions:


Peel,diced, and cube all the vegetables. Heat oil in sauce pan on medium high heat. Add the vegetables except the tomatoes, black beans, and all of the seasonings.

Cook for 3 to 4 minutes then add the tomatoes, bullion cups and water. 

Bring to boil and cook for 20 minutes or until potatoes are soft and sauce has thicken some. Then enjoy! 

Sweet Potato Hash

I got some sweet potatoes in my basket from Bountiful Baskets. I never liked them as a kid but I knew my taste buds have changed for some things that I didn't like when I was a kid to now. Now I still do not like the whole yams in a can with marshmallows on top, but I did come up with a recipe that I do really love. 


Tools: 


Cutting Board
Cast Iron Skillet or Oven Proof Pan
Knife
Spoon


Ingredients:


5 Small Sweet Potatoes, shredded
1 Large Onion, diced
3 Bell Peppers (I used 3 Different colors), diced
1lb Maple Sausage, crumbled and browned
8oz Cheddar, shredded

6 Eggs, scrambled
6 Cloves Garlic, diced
1Tbs Salt
1Tbs Black Pepper
1tsp Cayenne Pepper
1Tbs Crushed Rosemary


Directions:


Pre-Heat oven to 350°F. Dice and shred all the vegetables. Heat skillet and brown the sausage. Then add onion, peppers, and garlic. Cook for 5-10 minutes or until peppers and onions are soft. 

Then add the potatoes and seasonings. Cook until potatoes are soft. Then add the scrambled egg mixture and mix into everything. Cook for 10 minutes then add the cheese and mix. Then place the skillet in the oven for 15 minutes or until eggs are fully cooked through and cheese is melted. 

Enjoy, I sure did!

Pear and Plum Crumble

So I had a bunch of left over plums and pears that were needing to be used before they went bad. I decided to make a crumble out of them. It was really yummy warm and really great cold. I will be posting the recipe for the crust, pie filing, and the crumble topping.

Tools for all recipes:

Peeler
Cutting Board
Saute Pan
Pie Dish
2 Mixing Bowls
Measuring Cups
Pastry Cutter or 2 Butter Knives
Plastic Wrap

Ingredients for Crust:

1 1/4 C Flour
1/4 C Sugar, for sweet crusts, you can take it out for a savory pie
1/8 tsp Salt
4oz Chilled Butter, diced
4 Tbs Ice Water, may need more depending on how dry the flour is

Directions:

In large mixing bowl add flour, sugar, salt and diced butter. Using a pastry cutter or two butter knives and work in the butter until the mixture resembles cornmeal or the butter is the size of peas. Add the water a tablespoon at a time. Mix and add water until crust is in a dough shape. Knead a couple times then wrap in plastic wrap and chill in refridgerator for 30 minutes.

Roll out and place in pie dish. Set in fridge until ready for pie filling.


Ingredients for Pie Filling:


8 Pears, peeled and sliced
8 Plums, sliced
1/8 C Sugar
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp All Spice
1/4 tsp Salt


Directions:


Place all ingredients in saute pan and cook for about 10 minutes. Place in pie shell. Pre-heat oven to 350º F.


Ingredients for Crumble Topping:


1/4 C Oats
1/8 C Sugar
3 Tbs Butter, diced
1 tsp Cinnamon
4 Tbs Diced Pecans


Directions:


Combine all ingredients and place on top of the pie. Bake pie for 30 to 40 minutes or until shell is brown and pie filling is bubbling. 

Enchiladas

I got a bunch of chili's and tomatillo's from Bountiful Basket. I decided to make my own green sauce instead of one from the can. It turned out wonderful and filling.

Tools:

2 Cookie Sheets
Blender or Food Processor
Knife
Cutting Board
Glass Baking Dish
Mixing Bowl

Ingredients:

1lb Boneless/Skinless Chicken Breast
4 Anahiem Chili's
7 to 8 Tomatillos, depending on size
2 Jalapeños
3 Roma Tomatoes
6 Cloves Garlic
1 Large Onion
2 Tbs Canola Oil
1 Bunch Cilantro
1 Tbs Chipotle Powder
1 Tbs Cayanne Pepper
1/2 Tbs Black Pepper
1/2 Tbs Salt
8 Large Tortillas
16 oz Shredded Cheese, any kind that melts well
Red Taco Sauce(Optional)

Directions:

Pre-heat oven to 375°F, Place on cookie sheet the chili's, jalapeños, tomatoes, garlic, and onion. Pour the oil over the top and coat all vegtables. Season the vegtables with 1/4 Tbs salt and black pepper. Roast for 30 minutes or until peppers get a dark coloring on the skins. On second cookie sheet place the chicken breasts and cook for 40 minutes or until the chicken juices run clear.

Once vegtables are done let them cool for about 10 minutes. Once cooled then cut open the peppers and deseed them. Peel garlic and onions and place them in the food processor with the peppers and tomatoes. Peel and wash the tomatillos and place in food processor. Blend and use canola oil from roasting the vegtables in the sauce. Add the rest of the seasonings and the cilantro then blend until smooth.

Once chicken is done and cooled down, shred. Take the tortillas and place some of the chicken on it, then the cheese, then the red sauce.

Then roll them up. Place some of the sauce in the bottom of glass pan. Place the enchiladas in the glass dish until full.

Pour the rest of the sauce over the top. Sprinkle the remaining cheese over the top and top with the red sauce.

Bake for 20 minutes or until cheese is melted and sauce is bubbling.