Sunday, July 9, 2017

Blueberry Cake

2 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup sugar
1/4 cup butter
1 egg
1 tsp vanilla
3/4 cup milk
2 cups blueberries
2 tsp sugar
Topping: 
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter. 
Cream sugar, butter, egg, and vanilla; add milk; add dry ingredients, spread half the batter, spoon blueberries over batter. Spread rest of batter over blueberries. Mix topping and put on top of batter. Bake at 375 degrees for 45 minutes.

Monday, June 26, 2017

Granola

4 c large rolled oats
3/4 c sunflower seeds
2 cup nuts (pecans, almonds)
1/2 c maple syrup
1/2 c vegetable oil
1 tsp vanilla
1/2 tsp salt
Mix together in roasting pan and bake for about 30-45 minutes at 325 - stirring when you think of it!

Tuesday, May 30, 2017

Chicken with Maple Dijon Sauce

2 tbsp Dijon mustard
4 tbsp maple syrup
1 tsp garlic olive oil
1/2 tsp crushed rosemary
Salt and pepper
4 chicken breasts
Mix first 4 ingredients. Salt and pepper both sides of chicken breast. Line a 9x11 casserole dish with parchment or foil. Arrange breasts. Coat all over with sauce. Bake at 375 for 20-30 minutes til cooked through. Slice in strips and spoon any remaining sauce over chicken.

Thursday, May 25, 2017

Burrito Bowls

Layer the following:
Rice
Black beans
Shredded cheese
Salsa
Tomatoes (diced)
Lettuce (shredded)
Onions (diced or sliced green onions)
Cilantro
Peppers (diced)
Hot peppers
Protein: Chicken, Fish, Beef...


Wrap all in a tortilla or serve with Nacho chips.

Wednesday, May 24, 2017

Steak Marinade

2 tbsp oil
2 tbsp Worcestershire sauce
2 tbsp soy sauce
1 tbsp lemon juice
1 tbsp brown sugar
2 cloves garlic, minced
Beef steak


Combine all in a ziplock back and marinate for a few hours or overnight. Grill. Slice into thin slices. Serve with roasted potatoes and vegetables (peppers, onions, garlic, zucchini, mushrooms)

Thursday, March 16, 2017

Lemon Lush

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Filling:
1 x 8 ounce package cream cheese, softened
1/2 - 1 cup powdered sugar
1 tsp lemon zest
2 tbsps lemon juice

1 pkg Sherriff lemon pie filling prepared as directed (cooled)
1½ cups Cool Whip
Finely grated lemon zest

Crust: Mix the flour, butter, sugar and pecans together. Press into a 9x13 baking dish. Bake at 350F for 20-25 minutes or until lightly golden brown. Let crust cool.

Cream Cheese Layer: Beat cream cheese, icing sugar zest and lemon juice together until smooth. Spread over cooled crust.

Gently spread the lemon filling over cream cheese layer, then cover with Cool Whip. Dust with icing sugar and finely grated lemon zest. Chill.

Tuesday, March 14, 2017

Broccoli Bites

2 cloves garlic, finely minced (or 1 tsp garlic powder)
4 green onions, chopped
1 head fresh broccoli, steamed and chopped into small pieces
¾ cup panko breadcrumbs
½ cup sharp cheddar cheese
⅓ cup parmesan cheese or asiago cheese
2 eggs, lightly beaten
salt & pepper
1/4 cup chopped fresh coriander


Line a baking sheet with parchment paper and lightly spray with PAM. Mix above ingredients gently together. Form into patties and place on greased pan. Lightly spray the tops of the patties with PAM. Bake at 375F for 6-8 minutes until bottom is lightly browned. Flip and bake for another 6-8 minutes until lightly browned. Serve with Tzatziki sauce for dipping or

Yogurt dressing:
1 3/4 cups Greek yogurt
2 tbsp lemon juice
2 tbsp chopped fresh dill
2 tbsp mint
2 tbsp cilantro
salt and freshly ground pepper

Tuesday, March 7, 2017

Greek Garlic Lemon Chicken

4 chicken breasts
1/2 cup Farmboy lemon garlic dressing
3 cloves garlic, minced
2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 tsp dried rosemary, crushed
Salt and freshly ground black pepper
Chopped fresh Cilantro

Place chicken in Ziplock bag. Pound thicker parts of chicken to even thickness. In a bowl whisk together lemon dressing, garlic, oregano, basil, thyme, rosemary and salt and pepper. Pour into bag with chicken. Marinate 2 - 5 hours (rotate bag and move chicken occasionally). 

Bake at 375F for 20-30 minutes til done (160 - 165 degrees in center of chicken on an instant read thermometer). Let chicken rest 5 minutes, garnish with fresh cilantro.

Serve with roasted potatoes, asparagus and cherry tomatoes. Side: Cucumber Salad 

Recipe inspired by: Cooking Classy

Monday, January 9, 2017

Chutney

3 c white sugar
4 c cider vinegar
2 tsp salt

Boil the above in a large stock pot then add:
  • 3/4 c chopped onions
  • 4 cloves garlic finely chopped

Peel, core and chop 10 apples and add to hot vinegar mixture. Mash with potato masher. When well boiled, add:
  • 8 large peeled tomatoes cut in pieces
  • 1 lb raisins (about 2 1/2 c)
  • 2 tsp ginger
  • 2 1/2 tsp mustard seed
  • 1/4 - 1/2 tsp cayenne pepper
Stir well and boil over moderate heat until fruit is well cooked and mixture is fairly thick (about 1 1/4 hours). Bottle in sterilized jars and cover with wax or can in hot water bath


From Beth's great grandfather