Cheesy Cauliflower Pancakes

We sometimes struggle with what to serve for a side dish.  I like to vary it up every once in a while and try new things.  I always forget about cauliflower and how good it can be, so I was quite excited when I came across this recipe.  These little cakes are awesome and so creamy inside.  I added a little more cheese on top right before I served them.  Definitely a keeper!

INGREDIENTS
1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

DIRECTIONS
Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Chicken and Rice/Orzo Soup

It was really cold and rainy the other night, so this soup was wonderful and the kids really liked it.  I used Orzo pasta, because it’s what I had in my pantry, but white or even wild rice would work out nicely as well.

INGREDIENTS
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock or broth (we use low sodium)
1 cup of water
1 cup long grain white rice OR orzo pasta
1 1/2 cups shredded cooked chicken breasts
Kosher salt and freshly ground black pepper

DIRECTIONS
Place a soup pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water- bring the liquid to a boil. Add in the rice and chicken; season with salt and pepper. Cook on medium-low until the rice is tender-about 30 minutes. Serve hot.

Seasoned Black Beans

We eat a lot of tacos in our house, because they are quick, easy and the boys love Mexican food.  Instead of mixing black beans in our tacos, we thought that we’d give this recipe a try and serve the beans as a side dish.  I added corn for a little color as well.  The seasoned beans were good and something that I’ll add to our taco nights more often.

INGREDIENTS
2 (15 ounce) cans black beans, rinsed and drained (or use cooked dried beans)
1 clove garlic minced
1 medium onion, finely chopped
1 teaspoon oregano
2 teaspoons ground cumin
2 teaspoons oil
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice

DIRECTIONS
In a  pan cook and onion and garlic in oil until tender. Add oregano and cumin and cook over low heat for about 2 minutes, stirring constantly.  Add black beans and reduce heat to simmer. Cook for 8-10 minutes, stirring often, to allow flavors to blend. Add chopped cilantro and lime juice, stir and serve.

Spinach Smoothie

This smoothie is awesome and tastes more like a treat than something that’s healthy for you.  Seriously, you’ll be surprised. A great way to start the day! Be careful when you freeze a banana though and peel it first. 

INGREDIENTS
1 frozen sliced banana
1 Tablespoon peanut butter
1/2 cup 0% Vanilla Chobani Greek yogurt or unsweetened Greek yogurt
1 cup Unsweetened Vanilla Almond Breeze (or other kind of milk)
4 cups baby spinach (or more, or less)

DIRECTIONS
Mix all ingredients in a blender and serve.

Baked Oatmeal Casserole

I actually made this recipe for a snack this afternoon, but it could also be for breakfast as well. I think that you can easily play around with the ingredients and use a variety of different nuts and berries.  Overall, it was excellent and the boys really liked it!

INGREDIENTS
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

DIRECTIONS
Preheat oven to 375 and generously spray baking dish with cooking spray.  In large bowl, mix together oats, sugar, baking powder, cinnamon, salt, nuts, berries and chocolate.  In another bowl, mix together the milk, egg, butter and vanilla extract.  Put dry ingredients in pan.  Add sliced banana and pour liquid over dry ingredients.  Bake for 30 – 40 minutes until golden brown.

Whole Chicken in a Crock Pot

This recipe is incredibly easy and definitely a keeper.  I put it in the crock pot when I woke up and cooked it on the lowest setting for 10 hours and it was literally falling off the bone.  So good!!!! 

INGREDIENTS
2 teaspoons paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon thyme
½ teaspoon garlic powder
¼ teaspoon cayenne (red) pepper
¼ teaspoon black pepper
1 onion
1 large chicken

DIRECTIONS
Combine the dried spices in a small bowl. Loosely chop the onion and place it in the bottom of the slow cooker. Remove any giblets from the chicken and then rub the spice mixture all over. You can even put some of the spices inside the cavity and under the skin covering the breasts. Put prepared chicken on top of the onions in the slow cooker, cover it, and turn it on to high. There is no need to add any liquid. Cook for 4 – 5 hours (for a 3 or 4 pound chicken) or until the chicken is falling off the bone. !

Homemade Chili Mac Recipe

The four of us had this for dinner last night and it was really good.  It’s definitely a meal that’s really easy to put together on a busy night.

INGREDIENTS
1 lb lean ground hamburger
1 medium onion, diced
1 medium bell pepper, diced
2 cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried cilantro
chili powder to taste (optional)
1 – 6 oz can tomato paste
1 – 15 oz can kidney beans, rinsed and drained
4 cups beef stock
2 cups elbow macaroni
2 cups mild cheddar shredded cheese
2 cups chopped fresh roma tomatoes, or 1 can (15 oz) diced tomatoes
olive oil
freshly chopped cilantro, as garnish

DIRECTIONS
Preheat a large skillet. Drizzle with olive oil. Add ground beef, onions, bell peppers and garlic. Cook until beef is browned and vegetables are tender.  Add cumin, paprika, oregano, cilantro and salt and pepper to ground beef. Add chili powder at this step if you want a spicier dish. Add tomato paste, kidney beans, diced or canned tomatoes and beef stock. Bring to a boil and add macaroni.  Turn to a simmer and cover. Cook until macaroni is tender, about 10 minutes. Add cheese and mix until blended.

Beef and Barley Soup

We’ve been making a lot of soups lately with the cold, fall weather that we’ve been having.  The four of us had this on Saturday night when we came home from the park, and it definitely didn’t disappoint.  The kids seemed to like it, too.  This recipe called for cooked ground beef, which was great, but I think the next time we make it we’ll use a different cut of beef to make it even heartier.

 
INGREDIENTS
1lb lean ground beef
1 small onion, processed or chopped
2 cloves garlic, minced
10 baby carrots, processed or chopped
3 ribs celery, processed or chopped
1-14.5oz can petite diced tomatoes
1-14.5oz can cut green beans, drained
1 cup corn, fresh or frozen
58oz beef broth, divided (4-14.5oz cans)
1/2 teaspoon dried basil
1 bay leaf
3/4 cup barley
salt & pepper
Worcestershire sauce (optional)

DIRECTIONS
Heat a large soup pot over medium high heat. Add ground beef, onion and garlic, and season with salt & pepper. Cook until beef is no longer pink. Add carrots and celery and continue to cook under carrots are tender, about 3-4 more minutes. Add in tomatoes, green beans, corn, 3 cans beef broth, basil, bay leaf and barley. Season with more salt and pepper. Bring soup to a boil then place a lid on top, lower the heat, and simmer for 60 minutes, or until the barley is tender. Add a couple dashes of Worcestershire sauce and season with more salt & pepper to taste before serving. *If making ahead of time, you may need to add the extra can of beef broth before heating back up, as the barley will have soaked up the remaining broth.

Honey-Dijon Roasted Potatoes

These were a great side dish and the honey-dijon mustard gave them a nice, new flavor.

INGREDIENTS
1lb red-skinned potatoes, chopped
1 small onion, sliced
2 Tablespoons extra virgin olive oil
2 Tablespoons Dijon mustard
2 teaspoons honey
salt & pepper

DIRECTIONS
Preheat oven to 425 degrees. Whisk together oil, mustard, honey, salt, and pepper in a large bowl then add potatoes and onion and toss to coat. Pour into a non-stick sprayed baking dish then bake for 40-45 minutes, or until potatoes are tender, stirring two or three times.

Sausage and Bean Minestrone Soup

This soup was great and tasted very similar to pasta fagoli soup that we love. 

INGREDIENTS
1 lb. Italian sausage, cut into 1” pieces
3 carrots, cute into 1/4” pieces
2 cloves garlic, minced
1 can (14 1/2 oz.) lower sodium chicken broth
1 can (10 3/4 oz) condensed tomato soup
1/2 an onion, diced
1 cup uncooked small pasta such as ditalini
1 can (15 oz.) cannelini beans, rinsed and drained
2 TBS. chopped fresh parsley
1/2 cup heavy cream
shredded parmesan cheese, optional

DIRECTIONS
Coat large pot with cooking spray; heat over medium heat.  When hot, add sausage and brown for 8 – 10 minutes, stirring occasionally.  Stir in carrots and garlic, cook, stirring occasionally until softened.  Stir in 2 cups water, chicken broth, undiluted soup; bring to a boil.  Stir in pasta; reduce heat to low.  Cook until pasta is tender 8 – 10 minutes.  Stir in beans  and parsley.  Sprinkle with cheese if desired.

Tortellini Vegetable Soup

We had this for lunch today and it was wonderful, especially on such a perfect fall day!  I did deviate from the original recipe and added 1/2 cup heavy cream, which made it a little creamier. 

INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
1 small zucchini, diced
3 medium carrots, peeled and diced
5 1/2 cups chicken stock
1 teaspoon dried basil (more if fresh)
1 bay leaf
1/2 cup canned crushed tomatoes
1/2 teaspoon salt
8 to 9 ounces fresh or frozen tortellini (cheese or meat filled)
2 to 3 tablespoons chopped fresh parsley
1/2 cup heavy cream (optional)
Black pepper, to taste

DIRECTIONS
Heat the olive oil in a medium soup pot or large saucepan. Add the onion, zucchini, and carrot. Saute over moderate heat for 8 to 10 minutes, stirring often, until the onion is soft and translucent.  Add the stock, basil, bay leaf, tomatoes, and salt to the pot. Increase the heat and bring the mixture to a low boil. Add the tortellini and bring the soup back to a low boil. Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer. Gently stir in the parsley and pepper during the last minute or so. Makes about 5 servings.

The Easiest French Dip Recipe

I couldn’t believe how good this was for how easy it was to make.  Can’t wait to try this again when some family comes into town in the next couple of weeks.

INGREDIENTS
4 lbs. beef chuck roast
2 packets of Onion Soup Mix
1/2 tbs. pepper
4 cups beef broth

DIRECTIONS
Mix onion soup mix, pepper and beef broth.  Pour over chuck roast in a crockpot and cook on low for 6 – 8 hours.

Homemade Alfredo Sauce

Slowly but surely we’re trying to incorporate more recipes that aren’t as processed.  Canned alfredo sauce has so many added chemicals that definitely aren’t good for us. This sauce is so easy to make and goes great with any type of pasta or chicken dish. 

INGREDIENTS
1 lb box of whole-grain pasta
2 tablespoons butter
1 cup heavy whipping cream
2/3 cup freshly grated Parmesan cheese
Salt and pepper, to taste

DIRECTIONS
In a large pot, boil the pasta according to package directions Meanwhile melt all the butter and 2/3 of the cream in a large sauté pan over medium heat. Stir with a wooden or other large spoon. Once the cream and butter start to thicken (after a couple minutes) turn the heat off. When the pasta is done drain it thoroughly in a colander and add drained noodles to the cream and butter mixture. Turn the heat back on to medium-low and add the remaining 1/3 cup cream and all of the Parmesan cheese. Toss the pasta around to coat until the sauce thickens slightly. Season with salt and pepper and portion out into pasta bowls. Garnish with extra Parmesan cheese and fresh sautéed vegetables (if desired) and serve immediately.

Chocolate Mousse

This recipe was not as challenging as I thought and was a nice change for us at dessert time for the past couple of nights. You can tell from the picture that this little guy loved it so much that he stopped using his spoon and just dove right in.

INGREDIENTS
1/2 cup unsalted butter
1/2 cup plus 1 tablespoon maple syrup
1/2 cup plus 2 tablespoons cacao powder 
(unsweetened dark cocoa powder)
1 teaspoon vanilla extract
Pinch of sea salt
2 tablespoons strongly brewed coffee
3 large egg yolks
3 teaspoons maple syrup
1/8 teaspoon sea salt
3 large egg whites
1 cup heavy cream

DIRECTIONS
Combine butter (1/2 cup), plus 1 tablespoon maple syrup, cacao powder, vanilla, pinch of salt, coffee, and 3 tablespoons water in a medium heat-proof bowl. Set bowl over saucepan filled with 1 inch of simmering water. Whisk frequently until smooth and remove from heat.
Whisk egg yolks, 1 1/2 teaspoons maple syrup, and 1/8 teaspoon salt in a medium bowl, for about 30 seconds, until it lightens in color. Add chocolate sauce and whisk until combined. Let cool until just above room temperature.
In a bowl of a standing mixer or with an electric mixer, whisk egg whites on low until frothy. Add remaining 1 1/2 teaspoons maple syrup. Increase the speed to medium high and whisk until soft peaks form. Stir about 1/4 of the egg whites into the chocolate liquid, and then fold in the remaining whites by scooping the egg whites into the mixture gently, cutting down the bowl, across and up the other side, Rotate the bowl a quarter turn and keep folding until liquid and egg whites are combined.
Whip heavy cream until soft peaks form. Gently fold all of the whipped cream into the chocolate liquid until no white streaks remain, using the folding technique above.
Ladle mousse into individual bowls. Cover and refrigerate until set and firm, about 2 hours.

Brussels Sprouts with Bacon, Garlic and Shallots

INGREDIENTS
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth 
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings). Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.