Category Archives: Food

Maple Syrup

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Here’s an easy DIY recipe for (faux) maple syrup.

You’ll Need:
1 c. Water
1/2 c. Sugar
1 c. brown sugar
1/8 tsp cornstarch
1 Tbs Maple Extract

In a saucepan combine the sugars and cornstarch, stirring to mix, add 1 cup of COLD water, stirring to dissolve the sugars. Bring the mixture to a boil over medium heat, stirring occasionally.

Cook, stirring occasionally until the syrup reaches the thickness you prefer. Add the Maple Extract, stirring again to incorporate, reduce heat and simmer 2 minutes.

Remove from heat and bottle. If you prefer butter enhanced Maple syrup, add 2 tbs of butter with the maple extract.

All leftover syrup should be refrigerated and used within 60 days.

Try to avoid over-stirring the syrup as it boils as this causes the sugars to crystallize.

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Make Yourself A Rainbow Cake

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Check out the colors on that cake! It’s a super easy way to make a fun cake. Make the biscuit layer like you would for a cheese cake and separate six bowls with white cake mix. Get a few different colors of gel coloring and mix well, using a separate spoon for each bowl. Pour the colors in one after the other and you’re bound to get that delicious multicolored cake!

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Chunky Monkey Pancakes

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chunky-monkey-pancakes

5.0 from 1 reviews

 

 

Chunky Monkey Pancakes

 

Ingredients
  • 1 C. flour
  • 2 t. baking powder
  • 1 t. baking soda
  • ¼ t. salt
  • 1 T. sugar
  • ¾ C. buttermilk
  • 3 T. melted butter
  • 2 eggs
  • 1 t. vanilla extract
  • 2 large bananas, diced
  • ½ C. mini chocolate chips
  • ¼ C. chopped pecans (optional)
Instructions
  1. Preheat a skillet to medium heat.
  2. Whisk together the flour, powder, soda, salt, and sugar. In a separate bowl, combine the buttermilk, eggs, vanilla, and butter. Gently fold the wet ingredients into the dry. Fold in the bananas, chocolate chips, and pecans.
  3. Pour the batter onto the griddle. (I use a ¼ C. measuring cup per each cake). Cook until the sides are slightly browned and the pancake starts to form little bubbles on the top. Flip and cook until browned.
  4. Serve warm with butter and syrup, or for a little extra kick add chocolate syrup

Baked Tacos

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Baked Tacos 

1 pound lean ground beef
1 can refried beans
1 package taco seasoning mix
4 ounces tomato sauce
1 package of Old El Paso Stand and Stuff soft taco shells
1 package Mexican blend shredded cheese

Brown your ground beef and drain completely – then add refried beans, taco seasoning and tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375 for 10 minutes.

Photo: Baked Tacos - shared from Welcome Home

See more taco recipes - http://recipesjust4u.com/?s=taco

1 pound lean ground beef
1 can refried beans
1 package taco seasoning mix
4 ounces tomato sauce
1 package of Old El Paso Stand and Stuff soft taco shells
1 package Mexican blend shredded cheeseBrown your ground beef and drain completely - then add refried beans, taco seasoning and tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375 for 10 minutes.

BABY BELLA AND SUNDRIED TOMATO CHICKEN SAUSAGE PASTA

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20130403_181027Ahhh! Have I ever mentioned to you how much I love food and how much I enjoy cooking? Well I do and I do. The funny thing is that I didn’t really start learning to cook until grad school, mostly because my grandparents did a lot of the cooking when I was younger and I lived and worked in the residence hall/dorm most of college. However, last evening I got the hankering to try Dreamfields Healthy Carb Living Pasta that I scored as a freebie at the Alabama Dietetic Association Meeting in March. I wanted to make sure I made a sauce that was light and didn’t mask the taste and quality of the pasta, especially since I hadn’t tried any of Dreamfields pasta before. I figured a simple sauce with olive oil and garlic would fit the bill, but I also wanted to add some additional components for taste and texture. And with that said, let me proceed below with my recipe! — P.S. I tend to not do very stringent measuring while cooking and usually add ingredients in “to taste” so if you decide to make this yourself, you’ll probably want to play around with things a bit :)

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I love Publix!

20130403_180941Running a little low on the dry basil but that’s okay!

Baby Bella and Sundried Tomato Chicken Sausage Pasta (It’s a mouthful!)

Ingredients:

~16 oz dried pasta

1/2-3/4 cup extra virgin olive oil (may want to stick closer to 1/2 cup if you don’t add a lot of additional ingredients to your version of the dish)

3 garlic cloves minced

1 shallot chopped/sliced

2 tsp red pepper flakes (more or less depending on your taste preference)

1/2 cup chopped Italian parsley

2 Tb dried basil (you can use fresh if you’ve got it; I forgot to pick some up at Publix and ended up using dried)

8 oz baby bella sliced mushrooms

12 oz  sliced Al Fresco sundried tomato chicken sausage (or any other meat/protein you’d like to use)

2 oz grated parmesan cheese (again, up to your discretion)

sea salt (to taste)

pepper (to taste)

Directions

Follow pasta directions cooking pasta al dente or to desired tenderness – once the pasta has cooked, drain the pasta and set aside but reserve about 2 or 3 Tb of the pasta water. While your pasta cooks, heat olive oil over medium heat in a large sautee pan or wok. Add in your garlic and cook for about 1-2 minutes, then add your chopped shallot. Cook garlic and shallots for about 3 minutes, stirring frequently so your garlic doesn’t burn. Next add your baby bellas and sliced sausage to your olive oil mixture cooking for about 5 minutes or until your baby bellas are slightly tender.

Next, add your pasta to your pan and toss to coat while also adding about 2 Tb of the leftover pasta water. Toss in your parsley, cheese, salt and pepper to taste and you’re good to chow down! :)

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Chop up that garlic and shallot!

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After that shallot and garlic has sauteed for a bit, don’t forget your red pepper flakes

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Add in those baby bellas

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the great thing about the Al Fresco sausages are that they come fully cooked so you just want to make sure they’re heated to warm temperature for the dish

20130403_190321Don’t forget your Italian parsley

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And ta da!

Thankfully my husband really enjoyed the dish and since it’s just the two of us and our dog scoring a sliver of chicken sausage here and there, we have plenty of leftovers that’ll make for some nice lunches over the next few days. I like having the Italian parsley in the dish to add some earthiness to the flavors and provide a bit of texture as well. But, if Italian parsley isn’t your thing, you may want to do some chopped fresh basil as an alternative or forgo the greens all together. Overall, the base of olive oil, garlic, and red pepper is a fairly common combination that you can use with any pasta and additional ingredients of your liking —- awesome!

Before I end this post though, I do want to make mention of the Dreamfields Pasta. As you can see below from the label, Dreamfields indicates that it only has 5 grams digestible carbs despite 41 grams being listed on the label per serving. With Dreamfields pasta, 5 grams is fiber while 31 grams are “protected carbs”, which is apparently the  carbohydrate that is protected by a special protein/fiber blend by Dreamfields to prevent the digestion of this starch. Sounds pretty nifty huh? Perhaps even a little confusing. Check out the Dreamfields Expert Q&A for further explanation. However, I would be careful about counting it as 5 grams of carbohydrate for your meal of choice. While you do that, I’ll be enjoying my leftover pasta :)

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