Monday, July 30, 2012

Blueberry Syrup




Hello everyone, last Friday I thought I had a post scheduled to post and I got all busy with the kids that I didn't realize that nothing posted until it was too late.  Life sometimes gets busy and sometimes gets in the way of the creative process and that is ok.  If it wasn't for life's little interruptions we would not have anything to write about and to learn from.  So the recipe I am putting up for you guys today is something I made yesterday for breakfast.  It came out so delicious that I had to share it with you all, so maybe you can make it for your families.  Blueberry syrup made with fresh blueberries and with just a few ingredients you have something to put over pancakes, waffles, ice cream or french toast.  

Ingredients:

2 cups of washed  fresh blueberries
2 cups of water
2 cups of sugar
2 teaspoons of corn starch  ( notice a pattern here? lol)

Instructions:

In a medium sauce pan add your blueberries that have been washed and cover with the water.  Next add in the sugar and cornstarch.  Stir to dissolve and put on the stove under medium heat.  Bring to a boil stirring constantly.  Let it boil for 5 minutes and take off the head and let cool.  The syrup will thicken and it will be ready for whatever treat you want to serve it over.  If you do not like blueberries you can do the same thing with mixed berries, raspberries, strawberries and even blackberries. Quick, yummy and simple.  I hope you enjoy this with whatever you pour it over.  If you have any left overs store them in a food safe bag or bowl and store in your fridge for up to a week.  Take care all and live, laugh and love.


Thursday, July 26, 2012

Bacon Breakfast Pizza



Hello everyone, so this recipe today I used to make all the time when I worked in the deli.  This was a very popular breakfast item and its very simple to make.  Breakfast pizza is one of those recipes that you can put as much topping or as little topping on it and people will still enjoy it.  Unless of course they do not like pizza, so in that case you can make them a smoothie.  At any rate you will be surprised at how easy this recipe is.  Take grab your coffee and enjoy!


Ingredients:

1 pizza dough you can make your own or use frozen, I used frozen
2 eggs beaten
4 slices of bacon  change this out for whatever you like you can use sausage or veggies
2 cups of shredded cheese of your choice
1/4 cup of flour just to dust your counter top
1/4 cup of extra virgin olive oil as needed

Instructions:

To get started you must first cook off the bacon.  I find the best way to do that is in the oven at 350 degrees and just cook until the bacon is done to your liking When the bacon is done leave the oven on for the pizza.  Next we will take our dough ( I used frozen dough, I just let it thaw out overnight.) and punch it down. Next sprinkle  your counter with flour and throw the dough on the flour and flip the dough over so you can flour both sides of the dough.  Now we need to get as much air out of the dough as we can so go ahead and poke your fingertips over the surface of the dough.  You do not want to poke all the way through just enough to get air bubbles out.  Pick up your dough and stretch it forming a C  with your thumb and fore finger.  Keep stretching and shaping to fit whatever pan you want to cook this in.  When you get the shape you want add oil to the back and front of the dough as well as the pan.  Place your dough on the pan your using.  Next beat up 2 eggs and a little bit of water.  You will use the egg mixture as your sauce, yes they are raw but they will cook in the oven.  Spread the eggs evenly over the pizza dough and add cheese and bacon.  Bake at 350 degrees for about 20 minutes.  The dough will be golden brown and the top will be bubbly from the cheese and the eggs will be cooked.  Cut it up and serve it with fruit or alone.  I dont have a video for this recipe yet however I will be working on one.  Take care all and live, laugh and love.

Wednesday, July 25, 2012

Olive Tapende



Hello everyone, today's recipe is going to be olive tapende.  Its very expensive at the store but I am going to show you how to make this for a fraction of what it will cost you at the store.  Its only a few ingredients and its another recipe that packs a huge punch.  Sometimes some of the best recipes are the simplest.  The video that I am attaching was made when I first started making videos.  So sit back and enjoy !

Ingredients:

2 tablespoons of extra virgin olive oil
3 tablespoons of lemon juice
8 oz of green olives
8 oz of black olives
2 tablespoons of diced parsley
2 tablespoons of grated Parmesan cheese
1 teaspoon of minced garlic

Instructions:

Grab a blender or a food processor and just throw all the above ingredients except the oil and lemon juice.  Start blending or pulsing the ingredients and slowly add in the oil and lemon juice until the mixture is at a smooth consistency.  You can serve this with some crusty french bread or crackers.  You could also put this on sandwiches or dip veggies in it.  I hope you enjoy this as much as my family does.  Live, laugh and love.



Tuesday, July 24, 2012

Strawberry Dip



Good morning everyone, I hope this day greets you with many blessings.  Today's recipe is a recipe I did on my you tube channel and I always wondered why I never wrote out the recipe for it as well.  Now its not my recipe, its my aunt's and I have to tell you its really really good.  All this recipe consists of is just 3 simple ingredients but it packs a punch in flavor.  Keep in mind you could use this dip for different things other than strawberries too.   We call it strawberry dip because 1 it tastes more than what it is and 2 when its pared with strawberries it brings out the natural sweetness of the strawberry.  So let's move along and I will tell you how to make this with a video at the end.

Ingredients:

1 8 oz package of softened cream cheese
1 8oz container of marshmallow fluff
1 palmful of sugar ( I dont know what that measures out to be but if it fits in the palm of your hand that is how much you use.)

Instructions:

In a medium mixing bowl add the cream cheese and fluff.  Beat together until creamy.  Add in the sugar and beat that in until combined.  Put this dip in a serving bowl and cut up any fruit of your choice, I prefer strawberries with this recipe.  Take this to your next barbecue, picnic or just a snack at home.  Your family will love it and everyone will be begging you for the recipe, then they will be shocked its so easy to make.  Take care all and live, laugh and love.

Video:



Monday, July 23, 2012

Guacamole


Hello everyone, so today I thought I would share with you my husband's recipe for guacamole.  Now he grew up in Texas as some of you may know and he's no stranger to Tex Mex cooking or even Mexican food.  Guacamole is one of those things that if you don't like lemon juice you can use lime juice, or if you don't like fresh garlic you can use powdered garlic.  We made a video about a year ago on how to make this.  I will add the video along with give you the recipe for this too.  This is one of those recipes where you can serve this right away or you can let it chill out in the fridge for a few hours.  I do recommend though if you are going to store this in the fridge before serving it, go ahead and add a little bit extra lemon or lime juice.  The juice will keep the avocados from oxidizing.

Ingredients:

2-3 avocados 
1 tablespoon or more of lemon or lime juice 
1/2 teaspoon of garlic powder or a half of a fresh garlic clove
1 pinch of crushed red pepper flake
Salt to taste
1/4 jalapeno diced
1/4 onion diced almost minced
1/4 diced tomato
* keep in mind if you want to add more to this recipe add more to your taste

Instructions:

Instructions for this is pretty basic, just grab a small bowl.  Cut your avocados in half, and remove the pit.  Just grab a spoon and scoop out the pit and with the same spoon, slide the spoon in between the skin of the avocado and the flesh. Slide it all around until the flesh comes away from skin.  Now just add in all your ingredients into the bowl and start breaking up the avocados and mixing in the spices and veggies until smooth.  Now your ready to use on top of burgers as a condiment or as a dip for veggies or tortilla chips.  Whatever you serve this with you will not be sorry you did.  Live ,laugh and love all.

Video:



Friday, July 20, 2012

Fruit Smoothies


Hello everyone, I hope you all ready for the weekend.  Today is a great idea for keeping cool in the morning when the morning is a bit too warm to make something on the stove.  My daughters love these and about a year ago I had my oldest helping me make a video.  I will put that video up on here just scroll to the bottom of the page.  Ok here is the recipe guys.

Ingredients:

2 cups of frozen mixed berries
1-2 bananas cut up
1-2 cups of greek yogurt
1 cup of juice of any kind orange juice or grape juice or honey for taste


Instructions:

You will need a blender or a food processor.  Now just start putting all the ingredients in the blender or food processor.  I use frozen mixed berries instead of ice cubes because the ice cubes as they melt make it watered down.  At least as the berries melt it just gives it more flavor.  After everything is all blended up, pour it in a tall glass and there you go.  This is quick, easy, affordable and healthy.  Try this for your family and they will love it.
Live, laugh and love.

Video:



Thursday, July 19, 2012

Peanut Butter Pancakes


Hello everyone, I you are all having a wonderful morning.  As I am writing this out for you all I am in the throws of laundry too, lucky me.  So this morning we have some special guests with us for the day and I am going to be making them all pancakes.  One of my children's favorite is the one I am writing about today.  Peanut butter pancakes with grape jelly syrup.  I don't make this very often and in fact the last time I made these specific pancakes it was for my you tube channel.  The video is poor to say the least and it was one of the first videos I put up.  I didn't realize I had to explain measurements on a video lol.  Oh to be still wet behind the ears lol.  So I will have the measurements of everything here and I am doing this by memory.  If you find that you need more or less milk or more or less of something else this is probably why.  I have a good memory but not that good lol.  So let's get started before breakfast turns into lunch shall we?

Ingredients:

1 cup of grape jelly
1 cup of mixed frozen berries
1/2 cup of water
1 cup of milk
1 1/2 cups of Bisquick or any prepared pancake stuff will do
1 egg
1 teaspoon of vanilla extract
1/2 cup of melted peanut butter
1 teaspoon of butter

Instructions:

Ok so to start grab a small sauce pan, we are going to get started on the syrup first.  You will want to put your burner on your stove to a medium low setting.  Now just add in the grape jelly, water and berries.  Bring this to a simmer and while still leaving it on the burner, turn the burner off.  Let sit on the warm burner until the pancakes are done but stir occasionally so it doesn't stick.  From here we are going to pre heat a large skillet or griddle.  In a large bowl mix milk, Bisquick, egg, peanut butter and vanilla together.  Cut up your teaspoon of butter and add very small amounts to the pan just so the pancake wont stick.  The peanut butter will make the batter a little more sticky than usual.  I used quarter cup measurements to add  batter to the pan but you can use a ladle as well.  Now just cook them up like you would a reg. pancake.  Flip it over when there are bubbles forming all over the pancake.  Make as much or as little as you wish and top with the grape jelly syrup.  Serve this alone or add some fruit to it and you have a complete breakfast.  Take care everyone and live, laugh and love.

Video:


Sorry for the poor quality guys, this was my first week making videos.  Oh the memories lol.  

Wednesday, July 18, 2012

Barbecue Baked Beans



Hello everyone, sorry this recipe is coming up late.  We have had a day of what can go wrong can and will go wrong.  However I am here and I am ready to share my recipe for barbecue baked beans.  I made these for the 4th of July and between my husband and kids there were no left overs.  I served this with baked barbecue chicken and corn on the cob, hence the picture above.  The baked barbecue chicken recipe will be up sometime soon, but today its all about the beans.  I will get started with the recipe, so here we go!

Ingredients:

2 cups of white beans, you can use canned or dry
1 large onion chopped
5 slices of bacon pre cooked and chopped up
1 tablespoon of extra virgin olive oil
1 pinch of salt
1 teaspoon of ground mustard
1/2 cup of brown sugar
1 cup of your favorite barbecue sauce
1/3 cup of water
pinch of cracked black pepper to taste

Instructions:

Cook your beans, if you are using canned dont worry about this step.  If you are using dried beans, go ahead and add in your beans and cover with water.  Cook on medium heat for about 2 to 3 hours until soft.  Drain your beans and put them in your slow cooker.  In a large pot add your extra virgin olive oil and onions.  Add some salt to the onions just to draw out the juices from the onion.  When the onions become translucent, add in the ground mustard, brown sugar, water and barbecue sauce.  Add in your bacon to your beans and your onion sauce you just made.  Cook on low for about 4 hours or high for 2 hours.  Serve it alone or as a side for any barbecue,pot luck or picnic this summer. However and whenever you make this, you will be happy you did and so will your friends and family.  Take care all !
Live, laugh and love.




Video:



Tuesday, July 17, 2012

French Dip Sandwiches



Hello everyone, I hope you are all enjoying your summer.  Today's recipe is a left over recipe and as always you can change it up to fit for your family.  I am attaching a video to this as well.  When I made the video for this recipe, I was still very new to you tube.  Some would argue that I am still fairly new and I would not disagree with that.  However I have  learned some things in the past year that I have been making the videos. So on to the recipe shall we?

Ingredients:

Left over roast beef sliced for sandwiches
Left over gravy I would use the drippings that you cooked the beef in 
3 onions
1/2  teaspoon of coconut oil (coconut oil is perfect for removing eye makeup too)
black pepper to your taste
4-6 subrolls

Instructions:

Pre heat a large skillet until hot.  Add in the oil and onions and let the onions get caramelized, lower the heat to about a medium.  This process can take a while so go ahead and get your sub rolls toasted.  I throw mine in the oven at 350 for about 15 minutes or until I smell bread.  Next add in the gravy and sliced roast beef.  Sprinkle the top with black pepper.  Spoon some of the gravy on the roll and add the beef to the roll.  Spoon more of the gravy over the top and in a small dish on the side for dipping.  Serve this with a salad like I did or make some sweet potato fries.  Whatever you choose for a side these will be a hit with your family and you and I will know that it was made with leftovers and of course love.  Live, laugh and love all.

Video:



Monday, July 16, 2012

Cold Plates




Hello everyone, so its been pretty warm so I figured for dinner last night I would just throw together some veggies, cold cuts, cheese and crackers for a quick dinner.  Now I have to tell you, this is not an original idea.  Most times when you see stuff like this its served at some form of get together.  However why not have it for dinner that will serve a family of 4?  Its quick and easy not to mentions cost effective and healthy.  So let me show you how to down grade party platters to a functional and affordable dinner idea.

Ingredients:

1 large cucumber
1/2 cup of bread and butter pickles
1/2 cup of green or black olives or both
1/2 cup of dill pickles
1 large tomato sliced
2 carrots peeled and sliced into carrot sticks
2 stalks of celery sliced into sticks
1/2 cup of pineapple pieces
4 slices of salami (add more if you are feeding more or less if your feeding less)
4 slices of ham 
4 slices of turkey 
4 slices of bologna cut in half
4 slices of cheddar cheese
12 club crackers (3 crackers per person)
1/4 cup of low fat ranch dressing separated into 2 tablespoon servings
* The smoothie in the picture is v8 smoothies flavor was strawberry banana, the girls loves them.

Instructions:

Grab two dinner plates and after you slice up your veggies, just arrange them on one of the plates. After the veggies are on the plate, go ahead and slice all the meats in half and just roll them up seam side down on the plate.  Slice the cheese and arrange the cheese and cold cuts on the plate.  Next fill in the blanks on the plate with crackers.  Put on your table and call the troops to dinner because its time to eat.  

I hope you all enjoy this recipe even though most of us probably already do this, there are some that may not.  
Take care and live, laugh and love all.

Friday, July 13, 2012

Not Your Mama's Tuna Salad Plate

This was taken the summer of 2008


Hello everyone, so last week it was very hot and not the type of weather to make something hot off the stove.  This was a brainstorm I had because I had some left over bacon and a few cold ingredients.  I threw them together and they turned out so yummy and healthy too.  This was so refreshing to have on such a hot summer's day that I felt I had to share this recipe with you.  You can change out the veggies to something that you enjoy better and it would be an even more delicious salad.  The reason why I titled the salad the way I did is because there is no mayo in it at all.  However there is some fat in it, healthy fat from the extra virgin olive oil.  So I am not so much going to talk about this recipe and I will just give it to you because that is the kind of blogger I am.  Ok for real though you have to try this everyone, its just that good.

Ingredients:

2 cans of white albacore tuna drained
1/4 cup of balsamic vinegar
1/4 cup of extra virgin olive oil
4 slices of precooked bacon chopped
1 head of iceberg lettuce shredded
1 onion chopped finely
4 tomatoes diced or you can use cherry tomatoes count 8 cherry tomatoes per salad
12 dill pickle slices or as much as you want
2 green onions chopped
1 diced carrot for color
salt and pepper to taste

Instructions:

In a small bowl add the tuna,vinegar, and olive oil and mix until combined.  In a large salad bowl add in all the veggies.  Toss all the veggies together and add the tuna mixture on the top.  Toss again and serve.  Its that easy folks, you can add some sliced cucumber and black olives too.  You can serve this up with soup or have it alone for a complete meal.  Either way your family is sure to enjoy this just as my family did.  Live, laugh and love all.

Thursday, July 12, 2012

Quick and Easy Pizza Sauce

One of Toby's tomato plants from last year


Hello everyone, I hope you all are enjoying your summer and all the family activities.  Now I know in some of the states in the huge country of ours and in the world, there are places where you can have fresh tomatoes.  Where I live our fresh tomatoes are just not ready yet.  In the event that you live in such an area I bring to you this recipe that I made not too long ago.  I would normally use fresh tomatoes for this but using what you have on hand is a good thing too.  So what are we making today?  exactly what the title of this post states, pizza sauce.  Its so quick, easy, affordable and delicious that you will never spend another dime on jarred pizza sauce again.  

Ingredients:

1 large jar of natural low sodium tomato sauce
1 tablespoon of granulated garlic or fresh
1 tablespoon of Italian seasoning
1 tablespoon of onion powder
1 pinch of thyme 
1 pinch of sugar (optional)

Instructions:

In a medium sauce pan heat up the whole jar of tomato sauce.  Next add in the sugar(optional).  Once the sugar is dissolved add in all the seasonings and bring to a simmer.  Take the sauce off the heat and let cool.  Once cooled you can store it in a mason jar or use it right away.  You can adjust this recipe to make as much or as little as you need.  The video I am attaching with this recipe has no sugar added.  This would be good on pizza or used for a dipping sauce for veggies or crusty bread.  However you choose to use this sauce you will be happy you did.  Live, laugh and love all.

Video:



Wednesday, July 11, 2012

Roasted Chicken The Easy way








Hello everyone, I hope you all are having a great week and just keep in mind the weekend isn't too far from sight.  Roasted chicken, its pretty basic and most everyone has their recipe for it.  This is how I make mine.  More often than not I find myself changing out different seasonings.  I am going to show you how I made this on my video I did a few months back.  I normally use either a quartered up lemon or orange and stuff the bird with it.  When I made it on the video I didn't have either so I used what I had on hand.  This is one of those recipes you don't have to have fancy ingredients or a fancy technique to make it taste good.  Ok so let's see what goes into this bad boy shall we?

Ingredients:

3-4 pound roasting chicken
2 carrots cut in half the long way
2 stalks of celery cut in half the long way
1 onion quartered
2 cloves of garlic peeled but left whole
1-2 tablespoons of extra virgin olive oil
1/2 teaspoon of sea salt
1 teaspoon of onion powder
1 teaspoon of granulated garlic
1 teaspoon of Italian Seasoning
1 teaspoon of thyme

Instructions:

Preheat your oven to 350 degrees.  Clean your chicken and wipe completely dry with a paper towel.
Grab a roasting pan and if you dont have a rack for it you can make your own with the carrots and celery by laying them down on the bottom of the roasting pan.  If you do have a rack you can still use the carrots and celery on the bottom of the pan to make a gravy.  Next you want to stuff the onions and garlic into the chicken. Now start putting the oil over the chicken, you will want to put the oil all over the chicken because it helps the seasonings stay on better.  From here put all you seasonings on the chicken, rub it in every part of the chicken so every part of the chicken gets seasoned well.  Place your chicken on top of the carrots and celery and let cook for about 2 1/2 hours, or until your meat thermometer reads 180 degrees.  Rest the chicken for about 20 minutes so the juices get soaked back up in the chicken.  You can serve this with just about anything, I love serving this with sweet potatoes, and broccoli.  You can do the same method on a grill and it would come out perfect for you.  I hope you all have a great week and live, laugh and love.

Video:



Tuesday, July 10, 2012

Toby's Sugar Cookies



Hi everyone, so every so often my husband likes to get into the kitchen and cook as well.  I have to say he's pretty good at it too.  If ever he wanted to put up cooking videos and blogs I think he would be some tough competition for me.  So a few weeks back we were all craving sugar cookies.  I found a very basic and simple recipes out of one of my cook books and I thought this would be right up Toby's ally in keeping things simple.  So here is the recipe Toby's way, I hope you enjoy it.

Ingredients:

2 3/4 cups of flour
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 cup of butter softened
1 1/2 cups of sugar
1 egg
1 teaspoon of vanilla extract
5 tablespoons of milk

Instructions:

Keeping with keeping all things simple method, my husband mixed it all up in one bowl.  Just note when you do it this way you have to add some milk or water to loosen up the batter a little bit.  We added milk simply because it gave it a soft texture, also it made the sweetness from the cookies a little mild.  So go ahead add in all your liquids first and then all the dry ingredients and mix them all up.  Pre heat your ovens to 375 degrees, and spoon the batter on the cookie sheet ( no need to grease the pan).  Bake for about 10-15 minutes depending on your ovens.  Let cool for about 2-3 minutes and serve with some lemonade, sweet tea, or just ice cold milk.  FYI, we use skim milk but you can use whatever milk you have on hand.  Enjoy everyone and live, laugh and love.

Video:


Monday, July 9, 2012

Stuffed Bell Peppers



Hello everyone, so this is a start of a new week and with new weeks comes new beginnings.   In my case its another new recipe for you all, stuffed bell peppers.  Now we all know its summer time out there and its hot so probably the last thing you all want to do is heat up your oven to make these.  You can put these on a grill using a grill safe baking dish.  You could also wait until night time to make these when its a little bit cooler and you can open up all your windows and have these for leftovers.  Either way I am going to share this recipe with you all and you can do with it how you see fit.  I am also going to share with you the video I made for these as well, in the video I used left over meat loaf.  You could use ground beef, turkey, chicken or beans for this recipe.  It's versatile like that being a recipe and all.

Ingredients:

1 chopped onion
7 bell peppers of any color
1 handful of chopped basil
1 tablespoon of Italian seasoning
1 teaspoon of minced garlic
1 tablespoon of extra virgin olive oil
4 cups of steamed rice
10 roasted tomatoes or 2 32 oz cans
4 roasted cherry tomatoes
1 cup of grated Parmesan cheese
2 pounds of ground beef, turkey or chicken or 32 oz of beans
1 pot full of boiling water
Black pepper to taste

Instructions:

Preheat your oven to 350 degrees and start roasting your tomatoes ( if you are using canned you can skip this step.) Grab a cookie sheet and put all your tomatoes on it sprinkle with a little extra virgin olive oil and salt and pepper, roast them for about 45 minutes or until the burst open.  Tip to make the roasting process faster cut the tomatoes in half.  Next we are going to get started on the rice, just follow the package instructions and put it on your back burner.  Heat up a skillet with extra virgin olive oil and add in onions, ground meat or beans, garlic and half of the seasonings.  When the meat is cooked through put it aside and get working on your tomatoes.  Run them through your food processor or blender in batches.  They will be hot so please do not over crowd the blenders and or food processors.  Add in the roasted tomato sauce and the rest of your seasonings to your ground beef mixture.  While that mixture is simmering on the stove, go ahead and slice the tops off your peppers, clean out the white ribs and seeds and throw them into the boiling water.  Give them just a few minutes in the water, you want them to be slightly softened but not too soft you cannot work with them.  Drizzle your baking dish with some of the sauce and start stuffing your peppers.  Sprinkle the tops with grated Parmesan cheese and black pepper to taste.  Bake in your oven or grill for about 30 minutes or until the peppers have softened and the cheese on top is crispy.  Serve with a side salad and dinner is ready.  I hope you try this and I hope you and your family enjoys it.  Live, laugh and love all.

Video:


Note that I used left over meatloaf because I needed to use it and we were tired of meat loaf sandwiches lol.  Just an idea for left over meat loaf, it can be turned into a completely different dish.

Friday, July 6, 2012

Cabbage Soup with Ground Turkey



Hi everyone, I know that its summer time and the last thing on anyone's mind is soup.  However I happen to love soups any time of year and this one you can save for the colder months ahead.  Here in Maine our summers can be rainy and a little chilly, this may be the reason why I like having soups any time of year.  This soup is so flavorful and fulling you do not feel like your eating anything that is good for you.  I love those kinds of foods and recipes.  They are so packed with flavor, that you feel like your eating something sinful calorie wise.  There are a lot of ingredients to this recipe, but its a one pot meal and from start to finish probably takes about 30 minutes.  The longest part is dicing the veggies.  So let's get started!

Ingredients:

1 tablespoon of safflower oil or extra virgin olive oil
1 lb of lean ground turkey
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 pinch of seasoned salt
1 teaspoon of Italian seasoning
1 teaspoon of thyme
1 teaspoon of ground red pepper or cyanne pepper
1/2 teaspoon of cumin
1 can of tomato sauce
1 can of reduced sodium diced tomatoes
1 can of tomato paste
4 cubes of reduced sodium chicken bullion 
5 cups of hot water
1 diced carrot
2 stalks of celery diced
1 large onion diced
1 handful of parsley diced
1/2 pound of mushrooms diced
3/4 of a whole large cabbage or 1 small one diced and cored
1 diced jalapeno
2 fresh tomatoes diced

Instructions:

In a large stock pot or dutch oven, heat up the oil and add in the turkey.  After the turkey is browned add in half of your  dried seasonings, give it a stir and then add in all the veggies.   When the veggies being to cook down and the cabbage beings to wilt, add in the rest of your dried seasonings.  Now its time to add in all the canned tomato products, give everything a good stir.  From here add in the chicken bouillon and water.  Bring to a boil, when the soup to a rolling boil, go ahead and shut it off and cover.  Serve with crusty bread or a nice red wine and dinner is served.    If you try this recipe you won't eat cabbage soup any other way.  
Take care all and Live, laugh and love.

Video:



Thursday, July 5, 2012

Strawberry Watermelon Chillers



Hello everyone, so everywhere I go it seems the heat wont let up.  Now I have to be honest here, I live in Maine and the weather here has been moderate in comparison to North Carolina and most places south of us where its an inferno, I guess we don't have it too bad weather wise.  Its  still summer here though and there are days when the humidity makes it feel like Dallas Texas, my husband's words.  He should know since he was born and raised there.  This recipe struck me when I was drinking my 1000000th bottle of water and even though its very refreshing, I need a little bit more flavor.  I am not a fan of the lemon and water trick. For those of you that swear by it good for you, but its not for me.  So I was thinking what could I do in replace of it and then like the light bulb going off in my naturally blond mind I thought EUREKA, and this recipe was born at least in my mind it was.  I feel its that important that I need to share this with you, however if you do something similar or exactly the same, please just humor me for a minute while i bask in the glow of my light bulb moment.  Ok off to the recipe!

Ingredients:

1/2 of a whole seedless watermelon or more depending on how much of this your making
1/2 container of strawberries again use a whole one if your making more
The juice of 1 lime
1/4 cup of sugar substitute or sugar depending on how sweet the strawberries are if they are sweet dont do this part
1-2 ice cube trays again depending on how many your making

Instructions:

Cut up your watermelon into quarters and peel off the rind. Next just dice up the watermelon into bite sized pieces.  Add the watermelon to a blender, you will probably have to do this in batches so I would say about half of the watermelon.  Next cut off the green stems to the strawberries, dice them and add them to the blender.  Add the lime juice and blend all the ingredients.  Grab your ice cube trays and fill them, if you have any leftover you can either make popsicles or you can save it for adult beverages by adding a little vodka, whatever works. Throw it in your freezer for about 8 hours and add to your water or any cold beverage.  I hope you all get a chance to try this, you will be sorry if you dont.  Live, laugh and love all.

Wednesday, July 4, 2012

Bean Salad



Hello everyone, Happy 4th of July to you all.  I know that a lot of you are going to be doing different things today and its pretty warm out there.  This salad would be perfect for any get together your having, even if its just hanging around home.  No one wants to turn on their stoves to cook much.  This salad will give you protein and your vegetables.  So no cooking required and it packs a punch in flavor too.  So let's get started!


Ingredients:


1 can of black beans drained
1 can of dark kidney beans drained
1 can of white northern beans drained
1 can of french style green beans drained
1 can of Mexican style corn drained
1 large stalk of celery diced
1 large carrot diced
1/2 of a large orange bell pepper diced
1 handful of diced celentro or diced parsley
black pepper to taste
Dressing:
1/4 cup of safflower oil or extra virgin olive oil
1/4 cup of white wine vinegar
1 teaspoon of sugar
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 tablespoon of crushed red pepper flake (at your taste)


Instructions:

Grab a large bowl and start putting in all your beans and veggies.  Next in a cup mix up the dressing with a fork  or a small whisk.  Pour the dressing over the top of the salad and add some black pepper to taste.  Cover the salad and let it chill for 4 hours or more in the fridge.  Serve with some crusty bread or just by itself.  I hope your family enjoys this as much as my family did.  Take care and stay cool.




Video:


Live laugh and love all.

Tuesday, July 3, 2012

Peanut Butter Blondies



This was another recipe that was requested and I was surprised by the results.  Again these only lasted about a day in my house.  My husband loved these so much that he finished the whole thing mostly by himself.  He did have help from our children and I had I think one out of the whole thing.  This is another one of those recipes that would be great for a pot luck or a picnic.  Again you may want to adjust the recipe for a larger batch because these go fast.  So lets get started!

Ingredients:

6 tablespoons of melted butter
1 cup of brown sugar
1/2 cup of peanut butter
1 large egg
1 teaspoon of vanilla
1 cup of flour
1/8 of a teaspoon of baking soda
1/4 teaspoon of baking powder
1 cup of chocolate chips
1 cup of caramel chips*


Instructions:

Pre heat your oven to 350 degrees and grease your baking dish.  In a large bowl beat the butter, sugar and peanut butter together.  Add in the egg and vanilla.  In small batches add in the flour, baking soda and baking powder.  When the mixture is combined add in the chocolate chips and caramel chips.  Spread at the bottom of your baking dish and bake for about 20-25 minutes depending on your oven.  Allow about 20-30 minutes to cool before cutting.

* You can use whatever you have on hand, I had these on hand so I threw them in.  However peanut butter chips, or even toffee crumbles would go well with this too.

Video:

Enjoy and live, laugh and love

Monday, July 2, 2012

Cream Cheese Brownies



I hope you all are enjoying your 4th of July week.  This recipe can be made for any picnic or pot luck you may be attending.  Its sure to be a huge hit and make sure you make enough because they are going to go quick.  Now a while ago someone asked me to make these on my you tube channel.  I am not very good at baking brownies, however this came from a viewer so I must go into that dark good night that is chocolate.  I have to say that these came out a lot better than I anticipated.  So I believe that my battle of the brownie is over finally.  Just so you all know I am not a chef or a baker, but I enjoy it.  Even though it has taken years and years of practice, I have to say it was a lot of fun getting here.  Dessert in my house will be much more pleasant that is for sure.  Ok so I am going to give you all the recipe and at the end I will attach the video for this as well. Oh and I almost forgot I adjusted this recipe on the video to fit an eight inch pan, the recipe I am giving you now is for a 13 inch pan.

Ingredients:

5 eggs
4 cups of chocolate chips
1 1/2 sticks of butter
2 1/2 cups of sugar
1 cup of flour
1 8oz package of softened cream cheese
2 teaspoons of vanilla


Instructions:

Preheat your oven to 350 degrees and grease your baking pan.  Next in a small saucepan melt the butter and chocolate chips together.  Next add in the vanilla and mix together. Once the chocolate chips are melted, add in 2 cups of sugar, 4 eggs and flour.  Mix together  and spread at the bottom of the baking pan.  In a small bowl mix together the cream cheese, remaining eggs and sugar.  Mix either with a mixer or a spoon the cream cheese mixture until smooth.  Add the cream cheese mixture to the top of the brownie and swirl together with a knife.  Bake in the oven for 40 - 50 minutes depending on your oven.  I know that sounds like a long time but you will need the extra time because there is cream cheese in there.  
These brownies were my husband's favorite and he had them gone in one day.  These will sure be a hit in your house too.

Video:




Enjoy and live, laugh and love.