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Broccoli and Cauliflower Casserole #Recipe

April 10, 2012 By 5 Comments

This recipe is a great side to bring to any holiday celebration. It’s become one of my staple sides that I have to make for every family party. It’s really good!

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Broccoli and Cauliflower Casserole Recipe

Broccoli and Cauliflower Casserole Recipe

Ingredients

  • 1 head of broccoli
  • 1 head of cauliflower
  • 1 can evaporated milk
  • 1 can cream of mushroom soup
  • 2 cloves of garlic
  • 1/4 c softened butter
  • 3/4 lb shredded cheddar cheese
  • 1/2 c Parmesan cheese

Instructions

  1. Preheat oven to 350.
  2. Cut broccoli and cauliflower.
  3. Mix all ingredients together except for Parmesan cheese.
  4. Put all in casserole dish and top with Parmesan cheese.
  5. Bake at 350 for 30-40 mins.
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Filed Under: Easter, Recipes, Side Dish, Thanksgiving Tagged With: , ,

Homemade Tacos #Recipes

April 3, 2012 By 4 Comments

Tonight I made tacos from recipes at Simply Clean Cuisine. The ingredients I used were not necessarily clean, but these recipes make great homemade meals! I used Kim’s taco seasoning and flour tortilla recipes. I’m going to share the recipe here the way I made it for the tortillas. You can click on over to get her taco seasoning recipe. I didn’t change a thing on that one. I love the taste of the tacos made with the seasoning. It’s a bit spicy for the kids, though. This time I doubled the recipe so I have enough to make another batch or two of tacos. Yum!

Kim and a few of her followers were talking about what substitutions could be used instead of lard for her recipe. I decided to give coconut oil a try as a substitute. Don’t worry, there’s no coconut flavor! The taste of these tortillas is amazing! The only drawback for me was that they were not very flexible. I’m not quite sure what I could do differently since this is the first time I’ve made them. I think next time I may even mess around with substituting corn flour instead of all-purpose flour to make corn tortillas. Buddy even asked for an extra tortilla because he liked them so much. They’re very filling but not extremely high in calories. I ended up making 14 tortillas so with the ingredients I used, My Fitness Pal said that each tortilla was 146 calories each. I think I totally could have made them smaller/thinner to make them less calories.

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Homemade Flour Tortillas Recipe

Homemade Flour Tortillas Recipe

Ingredients

  • 3 1/2 cups all-purpose flour
  • Extra flour for kneading and rolling
  • 3/4 cup coconut oil
  • 2 teaspoons salt
  • 1 cup lukewarm water

Instructions

  1. Melt your coconut oil in the microwave for about 20 seconds.
  2. Blend the flour and the oil in a large bowl using your hands.
  3. Mix the salt and water in a separate bowl.
  4. Slowly mix salt & water mixture into flour, using your hands.
  5. Once the liquid is fully mixed into the flour, knead until smooth on a lightly floured surface.
  6. Divide dough into 12 pieces and roll into flattened balls. If you want taco sized tortillas (say 6″, you might go 18-20, for somewhat larger 15 pieces, for burrito sized, 10-12 – it depends upon the thickness and size combination you like)
  7. Heat griddle until hot. You will have to find the sweet spot somewhere in the medium-high area for cooking the tortillas.
  8. Roll out a ball of dough into as close to a circle as you can (I don't think I got one single circle! I got the closest when I pounded out the ball of dough with my hand before rolling) and place on griddle or skillet.
  9. Cook on first side until the tortilla starts to bubble, then flip.
  10. If it didn’t brown enough on the first side, you can flip it again. It should be browned in random areas, not across the whole surface.
  11. Place tortillas in a bowl or tortilla keeper wrapped in a towel. They will stay warm for a long time that way.
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Keep an eye on Simply Clean Cuisine for some more awesome recipes! How do you make tacos at home? What kind of seasonings do you use? I grew up using Lawry’s Taco Seasoning packets, but I don’t think I’ll ever go back!

Filed Under: Main Course, Recipes Tagged With: , , , ,

Easter Deviled Eggs

March 29, 2012 By 13 Comments

Looking for a fun way to bring color to your Easter meal? How about dying your deviled eggs? I brought them to a women’s tea on my block last week and they got a lot of comments! I thought they turned out really pretty. So simple to make, too!

I’m not even going to attempt to give you my recipe, because honestly, I don’t have one. I should have counted what I was doing while I was making my eggs, but it’s all to taste for me. All I use in my eggs is non-fat mayonnaise and mustard. I usually throw a big glob of mayo and squirt some mustard in with the smashed up yolks and blend in my mixer until smooth. I then taste and add more of whatever is needed. Not very helpful, huh? Sorry! To make the dyed eggs, though, you want to cut your eggs in half, lengthwise and remove yolks.

Place about a half cup of water in a glass and then drop about 5 drops of food dye into the water. Drop your egg halves into the water and let sit for about 30 seconds, or as long as you’d like for darker colors. If you’d like a swirly look, drop more food coloring in the water while the egg is in there.

deviled eggs, Easter, dyed

 

Take your eggs out of the dyed water and let dry on a paper towel.

dyed deviled eggs, Easter

Once dry, fill your now pretty colored egg shells with your filling. I like to pipe in my filling with cake decorating piping bags and frosting tips. Taadaa! Pretty eggs for your Easter table:

I wanted to tell you which site I found this idea on, but I can’t seem to find it anymore. It was on Pinterest and this idea is all over the place there now anyway. 

Filed Under: Easter, Featured Posts, Recipes Tagged With: , ,

Ecce Panis Mini Boule Bread with Honey Butter Spread #Recipe #EasterMeals #CBias

March 25, 2012 By 7 Comments

I was asked to create a spread to go along with the Ecce Panis Bake at Home breads from Walmart. I packed up my little man and headed to Walmart to pick up the breads. I already had the stuff for the butter at home. I decided to use the same honey butter spread that I made for my Outback at Home series. It’s SO delicious! Little Man wasn’t as cheerful as usual because I think he’s getting Mommy’s sickness. We had a hard time choosing between the four breads they had there. We decided to go with the Neo-Tuscan Mini Boule and the individual dinner rolls for later this week.

CBias, Collective Bias, Social Fabric, Easter Meals, appetizer, butterThe breads are SO simple to make. You preheat your oven and put it on a baking sheet for 8-10 minutes, until golden brown. The package tells you to wait 5 minutes to cool before cutting, but I cut right in. I LOVE warm, fresh bread! I love the way the butter melts in and incorporates itself in the whole flavor.

The butter is so simple to make that you can get it done in the time that your bread is in the oven! This bread and butter pairing would be a great addition to your Easter dinner or brunch.

Easter Meals, #EasterMeals, #CBias, Collective Bias, Honey Butter Spread Recipe

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Honey Butter Spread Recipe

Honey Butter Spread Recipe

Ingredients

  • 1 Stick Butter (softened)
  • 2 Tbsp. Condensed Milk
  • 1/4 C + 1 Tbsp. Honey

Instructions

  1. In a blender or food processor, blend together all ingredients until they turn into a light cream color. Cover and refrigerate until ready to serve.
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The combination of the Ecce Panis Mini Boule bread and the honey butter spread is so YUM! I could eat the whole loaf myself. Although I didn’t. It would also be great paired with steak and potatoes, which is what I planned to make for dinner but my husband is still out helping his sister move at 7:30pm. Oh well. I’ll probably just broil the steaks and eat them on salads this week for myself.

Honey Butter Spread Recipe, CBias, Collective Bias, Social Fabric

Note: This shop has been compensated as part of a social shopper insights study for Collective Bias. #CBias All opinions are 100% my own. 

 

Filed Under: Appetizers, Easter, Featured Posts, Recipes, Reviews & Giveaways Tagged With: , , , , ,

Outback at Home: Bushman Bread #Recipe

March 9, 2012 By 5 Comments

Outback Bushman Bread, copycat recipe, at homeI’m so proud of myself on this one! It was my first time using yeast to make bread! The recipe yields two loaves. I used one to make croutons and we ate the other with some honey butter. (I’ll post the recipe for that in the next few days.) The bread was very easy to make. It wasn’t exactly like Outback’s, but it was very delicious and I plan to make it again!

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Outback at Home: Bushman Bread Recipe

Outback at Home: Bushman Bread Recipe

Ingredients

  • 2 packages dry yeast (or 4 1/2 t jarred yeast)
  • 1/2 cup warm water
  • 1 T sugar
  • 1 cup warm water
  • 1/2 cup molasses
  • 1 T salt
  • 2 T vegetable oil
  • 2 cups rye flour
  • 3 cups bread flour
  • Shortening for greasing the pan
  • 1/2 cup cornmeal

Instructions

  1. Preheat your oven to 375 degrees.
  2. Soften yeast in 1/2 cup warm water.
  3. Stir in the sugar and let stand 6 minutes or until it’s bubbly.
  4. In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.Mix this until it makes a nice smooth batter.
  5. Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
  6. Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
  7. Punch the dough down and shape into 2 large oblong loaves
  8. Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
  9. Let loaves rise in a warm place until doubled.
  10. Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
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Outback at Home: Tangy Tomato Salad Dressing #Recipe

March 8, 2012 By 2 Comments

tangy tomato dressing, outback dressing, I decided I wanted to attempt to make an Outback meal at home for my husband. We haven’t been on a date in a long time so I thought maybe it’d be cheaper to make the meal at home. (I think if you factor in the cost of babysitting it may have been cheaper.) Anyway I’m going to do a few posts coming up of all the recipes I made. I did their Tangy Tomato salad dressing, their Bushman bread, which I also made into croutons for the salad, honey butter, their jacket potatoes and steak marinade.

The dressing I made with Splenda instead of real sugar because I was trying to keep this a little lower calorie than I would have had at the restaurant. I think the dressing was similar to Outback’s dressing, but because I used the Splenda it wasn’t quite the same. It still had that kick that you get when you eat theirs. If you’re not looking for a lower calorie version, definitely go with the regular sugar! Using MyFitnessPal I came up with this dressing being 37 calories per 2 tablespoon serving.

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Outback at Home: Tangy Tomato Salad Dressing Recipe

Rating: 41

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 13.5 servings

Serving Size: 2 Tablespoons

Calories per serving: 37

Fat per serving: 2

Outback at Home: Tangy Tomato Salad Dressing Recipe

Ingredients

  • 2/3 cup ketchup
  • 1/3 cup water
  • 1/4 cup Splenda
  • 1/4 cup white vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon paprika
  • 1/4 teaspoon coarse black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon crushed minced onions (or onion powder)
  • 1 pinch thyme
  • 1 dash salt

Instructions

  1. Combine all ingredients in a small saucepan over medium heat.
  2. Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.
  3. Cover the dressing until cool, then refrigerate it until well chilled or overnight.
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To pull the whole salad together, toast up your croutons (I’ll post the recipe later.) Toss your greens in the salad dressing and put in bowl. Top with cucumbers, tomatoes, red onions and a little bit of cheese. Simple!

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