Tuesday, October 9, 2012
Blackened Chicken and Cilantro Lime Quinoa with Avacado Cream Sauce
I found this recipe on Pintrest and made it tonight for dinner for my family! It was so yummy and so easy to make! :-) Look it up! 
Thursday, October 4, 2012
Quinoa Blueberry Muffins
I stumbled upon this recipe on Pintrest and I decided to tweek it a little bit and make it my own! They are super healthy and yummy with so many ways to make them your own!
Ingredients:
1/2 cup Whole Wheat Flour
1/2 cup Quinoa Flour
1 cup Cooked Quinoa
3/4 cup Lightly Packed Brown Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 Egg
2/3 cup Milk
1/4 cup Vegetable Oil
1 heaping cup Blueberries
**Quinoa flour can be a little pricey to buy in the store, $11 when I looked at Sprouts, so I grounded up uncooked quinoa in my Magic Bullet and made a flour with it. Much more cost effective.
**You can use fresh or frozen blueberries, I used fresh...
**I added the cinnamon, you can take it out it you prefer not to have it!
Preheat your oven to 400 degrees. Lightly grease a 12 muffin tin and set to the side.
Whisk together the whole wheat flour, quinoa flour, brown sugar, salt, cinnamon, and baking soda in a large bowl and then stir in the cooked quinoa.
In a separate bowl, combine the oil, milk, and egg and then stir into the dry ingredients.
Fold the blueberries into the batter. You can judge how little or how many you want for the additional flavor.
Scoop into each muffin tin 1/2-3/4 way full depending on how big you would like them to be. Bake for about 20 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack before serving.
Ingredients:
1/2 cup Whole Wheat Flour
1/2 cup Quinoa Flour
1 cup Cooked Quinoa
3/4 cup Lightly Packed Brown Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 Egg
2/3 cup Milk
1/4 cup Vegetable Oil
1 heaping cup Blueberries
**Quinoa flour can be a little pricey to buy in the store, $11 when I looked at Sprouts, so I grounded up uncooked quinoa in my Magic Bullet and made a flour with it. Much more cost effective.
**You can use fresh or frozen blueberries, I used fresh...
**I added the cinnamon, you can take it out it you prefer not to have it!
Preheat your oven to 400 degrees. Lightly grease a 12 muffin tin and set to the side.
Whisk together the whole wheat flour, quinoa flour, brown sugar, salt, cinnamon, and baking soda in a large bowl and then stir in the cooked quinoa.
In a separate bowl, combine the oil, milk, and egg and then stir into the dry ingredients.
Fold the blueberries into the batter. You can judge how little or how many you want for the additional flavor.
Scoop into each muffin tin 1/2-3/4 way full depending on how big you would like them to be. Bake for about 20 minutes or until golden brown and a toothpick comes out clean. Cool on a wire rack before serving.
Before
After
They have a pretty pungent quinoa flavor at first, but after you let them rest they absorb more of the blueberry flavor and the cinnamon flavor really comes through.
Enjoy!!
Tuesday, July 31, 2012
Not your average S'mores!
I have seen this recipe on pintrest before and while I was working with a friend on some plans for her new business yesterday, she thought we should make them as dessert, so we did! There are so many ways to do this and I have to say it was so hard to not eat only one!
Just take a regular package of croissant dough and lay them in a muffin tin that you have sprayed with Pam or oil. You can even just add the filling and roll them up and bake regularly.
Once you have them in and molded them to cup size, simply put a small hand full of marshmallows and a small hand full of chocolate chips in the cups of dough. Fold over the tops into a criss-cross pattern and bake for 13 min at 350 degrees. They marshmallows start oozing together with the chocolate and almost caramelize!
**1 package makes 8, I opened another package and filled the extra 4 spots of my muffin tin with half of another package.
They were very delicious and so quick and easy! Next time I'm going to add graham cracker crumbs for some crunch. I hope the pictures make your mouth water!
Just take a regular package of croissant dough and lay them in a muffin tin that you have sprayed with Pam or oil. You can even just add the filling and roll them up and bake regularly.
Once you have them in and molded them to cup size, simply put a small hand full of marshmallows and a small hand full of chocolate chips in the cups of dough. Fold over the tops into a criss-cross pattern and bake for 13 min at 350 degrees. They marshmallows start oozing together with the chocolate and almost caramelize!
**1 package makes 8, I opened another package and filled the extra 4 spots of my muffin tin with half of another package.
They were very delicious and so quick and easy! Next time I'm going to add graham cracker crumbs for some crunch. I hope the pictures make your mouth water!
Thursday, July 26, 2012
Mexican Chicken
This delicious meal was what was for dinner tonight! It had such bold flavors and make for a great alternative to tacos! I think this would be great to make in a crock pot too for chicken tacos or something like that:) it was super simple and can be paired with rice, which is what we did, or made with tacos like I mentioned! Try it out!
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped (I left these out of mine, but they would make for a great flavor!)
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top. Depending on the size you cut your pieces into, it fed 5 people easily!
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped (I left these out of mine, but they would make for a great flavor!)
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top. Depending on the size you cut your pieces into, it fed 5 people easily!
Cheesy Chicken Ranch Lasagna
I made this for dinner last night and had it for lunch again today! It was so quick and easy, not to mention, very tasty! Thank you www.pintrest.com!
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. Hidden Valley dry Salad Dressing & Seasoning Mix (not the dip blend)
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I used 9 noodles)
1 1/2 to 2 C cheddar cheese, grated
1 1/2 to 2 C mozzarella cheese, grated
Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
BBQ Pulled Pork
I love crock pot recipes! They are so easy and carry so much flavor. Plus- they make the house smell so good! This recipe is sweet and savory at the same time, perfect for picnics!
3.5-4 lbs Pork Butt
2 cups Ketchup
1/2 cup Water
1 tbsp Worsteschire Sauce
1 Pkt BBQ Spices
1/4 cup Cider Vinegar
Place the Pork Butt in the bottom f your crock pot. Mix all of the ingredients in a separate bowl and pour over the top of the pork making sure to coat all areas. Cover and cool on low for 10 hours. Shred with 2 forks and keep warm. Perfect to start in the morning and have ready for dinner that same day! :)
3.5-4 lbs Pork Butt
2 cups Ketchup
1/2 cup Water
1 tbsp Worsteschire Sauce
1 Pkt BBQ Spices
1/4 cup Cider Vinegar
Place the Pork Butt in the bottom f your crock pot. Mix all of the ingredients in a separate bowl and pour over the top of the pork making sure to coat all areas. Cover and cool on low for 10 hours. Shred with 2 forks and keep warm. Perfect to start in the morning and have ready for dinner that same day! :)
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