Gluten Free and Vegan Pizza Crust

A while ago I purchased a book by Kimberly Snyder called The Beauty Detox Foods.  I absolutely love the book.  She covers all her favorite beauty detox foods and their benefits.  She does suggest guidelines to follow by:

1. Give up Dairy
2. Drink the Glowing Green Smoothie every day
3. Eat more veggies and fewer animal products

Included also is a guideline of meals for 3 different levels, depending on how strict you want to be.  I don't care to much for that.  I just want to focus on the foods she highly suggests incorporating into your every day diet.  So I have been keeping in mind her 3 main principles, and in fact I feel great!

The Glowing Green Smoothie is absolutely delicious.  It's really fun to play with the recipe.  I like to add cilantro, parsley or mint to give it a different taste.  I also change between adding pineapple, pears, kiwi and apples.  So you can change it up and make it fun and exciting.  It took me about a couple of weeks to actually look forward to my green smoothie because I was use to making eggs, sweet potato and veggies.  So in other words, I was use to a heavier meal.  So there was a bit of transition.  But aside from that, I definitely feel more energetic after drinking my green smoothie and I don't feel hungry afterwards.  The batch I make makes about 24 oz.  I drink it all in the morning.  Or if I'm in a hurry, I'll drink 1/2 and save the rest for later.  She also includes some breakfast recipes if you're finding that you're still hungry.

So the only downside of the book is her recipes.  Granted, I'm sure they are delicious but there are a lot of ingredients that are expensive or not everyday ingredients.  So I have a hard time finding myself purchasing some of her ingredients to make some of her recipes.  So I will only SLOWLY integrate her recipes because of the expense of some of the ingredients.

THE RECIPE: 

One recipe that definitely caught my eye was the Gluten Free & Vegan Pizza Crust recipe.  I've been doing really good with avoiding gluten and dairy (if you read the book, you'll understand why).  However, I've been really missing pizza.  So I decided to make a pizza!  I was a little scared because I was afraid it was going to taste nasty.  But surprisingly, it all came together really, REALLY well.  The dough formed together beautifully!  It wasn't hard to spread it out on my 10" pizza pan.  It was all quite easy!  Which I love.  

The taste of the crust is really quite good as well!  I'm really surprised by this recipe which is a very good thing because I was afraid I was going to suffer through it.  It's a great substitute for pizza.  I mean obviously not exactly the same, but good enough when it's gluten free and vegan. I might've had 6 pieces that night!!! 

I kid you not, It really is delicious!

Ingredients:

makes 1, 10" round pizza

1.5 c brown rice flour

1.5 tsp xanthan gum

1 Tbsp baking powder

1/4 -1/2 tsp salt

1/4 tsp powdered stevia

1/2 tsp dried oregano

2 Tbsp arrowroot starch

2 Tbsp tapioca starch

3/4 c cold water

2 tsp Ener-G egg replacer,**

mixed with 4 Tbsp very hot water
Coconut oil, grease pan and help spread out dough

**I used 2 tsp Flaxseed meal soaked in water instead (soak for 10 minutes).  

Sorry I don't really understand Ener-G egg replacer.  I think it's weird stuff :P

Instructions:

1. Preheat oven to 425.  Grease 10" pizza pan (I used coconut oil).
2. With a standing mixer, mix brown rice flower, xanthan gum, baking powder, salt, stevia, oregano, arrowroot, and tapioca until well blended.
3. On low, slowly add 3/4 c cold water.  Add egg replacer/ water mixture.  Mix well on medium speed. Mix dough until none of the dough is sticking to sides of bowl.
4. The dough will be quite sticky so Rub some coconut oil on your hands to remove dough from bowl and spread out dough onto 10" pizza pan.  
5. Bake in oven for 9 minutes.
6. Add Toppings: I used salsa as the base, baby kale leaves, shredded salsa chicken (crockpot), fresh pineapple and chopped green onions.
7. Reduce heat to 350 degrees.  Place pizza back in oven.  Bake for 30-35 minutes. 

Coconut Curry Chicken Salad

A couple weeks ago I attended a wedding.  Following the wedding we found a really cute place to have a late lunch.  We went to Plates & Palates.  It's your basic cafe; sandwiches, salads, wraps etc.  I ordered Coconut Curry Chicken Salad.  It was absolutely delicious.  Eve since then, I've been craving some.  So I decided to make a similar recipe.  And it turned out GREAT!

Ingredients:

makes 2-3 servings

1/4 c canned coconut milk

2 Tbsp mayonnaise

1/2 Tbsp vinegar

2 tsp sugar

1 Tbsp curry powder

Salt & Pepper to taste

2 chicken breasts, cooked and shredded/cubed

1/4 c chopped green onions

1/2 c red grapes

1/4 c chopped dried apricots

1/4 c Creamy Curry Cilantro Dressing* (optional)

Other ideas for toppings: celery, shredded coconut, chopped almonds, dried mango

*At my local health food store (Ginger's Garden Cafe, Springville, Ut) , they bottle their own dressings, this one is my favorite!

Instructions:

1. In a small bowl, add 1/4 c coconut milk, 2 Tbsp mayonnaise, 1/2 Tbsp vinegar, 2 tsp sugar, 1 Tbsp curry powder and salt and pepper (for taste).  Add *optional dressing.
2. Whisk ingredients until well mixed.  Add shredded/ cubed chicken.  Mix well.
3. Either mix in or top Chicken with chopped onions, red grapes and dried apricots or other toppings listed.  
4. Serve over bed of greens (spinach, kale, watercress etc.)

Adapted from: Lauren's Latest

Crock Pot Pork Roast

I finally feel inspired to blog about a recipe I tried.  Blake and I have done this a couple times now.  We love buying a big fat Pork Roast, sticking it into the crock pot and then we have it all week with all different kinds of dinners.  We make quesadillas, pork BBQ sandwiches, omelettes, enchiladas etc.  The list is endless of all the kinds of recipes you can come up with, with leftover Pork Roast.  It's delicious.  First time I simply added salt and pepper but this 2nd time I added some spices and stuff.  It added the PERFECT touch to the pork roast but NOT overwhelming because I don't like overwhelming spices to meats and things because then all you taste are the spices.  It adds a nice subtle sweetness to the pork.  You can use the juices to make a thicker sauce too.  You can enjoy eating it all week :)  Trust me, you're going to want to!

Ingredients:

1 (2-3 lb) pork roast, with bone

2/3 c grated parmesan cheese

1/4 c honey

1/4 c maple syrup Grade B

3 Tbsp soy sauce

2 Tbsp dried basil

2 Tbsp minced garlic

2 Tbsp olive oil

1/2 tsp sea salt

To Make Sauce:

2 Tbsp cornstarch 

1/4 c cold water

Instructions:

1. Place pork roast in crock pot.  In a small bowl, mix parmesan cheeese, honey, maple syrup, soy sauce, basil, garlic, olive oil and sea salt until well blended.  
2. Pork over Pork Roast.  Cook on low for 11-12 hours.  Trust me, it's worth the wait!
3. To make sauce: Remove pork and shred, set aside.  Strain juices.  Pour juices into a small sauce pan.  Bring to a boil.  Add 2 Tbsp cornstarch and 1/4 c cold water.  Stir until sauce thickens.  Remove from stove and pour over shredded pork.

Adapted from: MomClick

Pumpkin & Bacon Chili

Really?? Another Chili recipe?!?

Yes MAM'!!!

I love experimenting with different chili recipes.

It makes perfect sense why they have chili cook-off competitions 

because there's so many different concoctions you can come up with.

Picking my favorite chili recipe (posted on my blog) would be like picking a favorite child.

I LOVE all my chili recipes!

This chili recipe will ROCK your socks off because it has BACON and PUMPKIN.

You don't even taste the pumpkin.  It's more-so a THICKENER.

And I LOVE both additions to this chili recipe.

The bacon adds a smokiness to it which is really nice.

This chili was perfect for our weekend because we got 3 inches of snow
(haha btw this was like a week ago)

But it was a great excuse to cook up a pot of chili to warm us up!

Ingredients:

1.25 lb ground turkey
1 lb bacon, cooked and chopped
1 green pepper, diced
1 can tomato sauce
1 can diced tomatoes
2 Tbsp chili powder
1 Tbsp cumin
2 tsp sea salt
2 tsp coriander
2 tsp cinnamon
1 tsp garlic powder
1 can pumpkin puree

Instructions:

1. In a large sauce pan or large pot, brown ground turkey.
2. Add diced green pepper, 1 can tomato sauce, 1 can diced tomatoes. Stir to mix.
3. Add 2 Tbsp chili powder, 1 Tbsp cumin, 2 sea salt, 2 tsp coriander, 2 tsp cinnamon, 1 tsp garlic powder. Stir to combine spices.
4. Add chopped bacon and lastly 1 can pumpkin puree.
5. Simmer for 5-7 minutes. 

*Serve alone or over rice with shredded cheese on top.

Sweet Potato & Veggie Lasagna

A couple weeks ago I watched a documentary on Netflix called The Engine 2 Kitchen Rescue. 

I heard about it on a Podcast called Fat 2 Fit (highly recommend checking it out, it may be my new favorite podcast!)

Anyway, the documentary is about this guy going into 2 family's homes to help them weed out the "bad foods" in their kitchen.  He's all about plant-based food.  So no meats!  

I love meat so I can't agree on that one but also for other reasons.

He made a Sweet Potato Lasagna.  I couldn't wait to make it because it looked so good!

However, I made some changes!  He uses Tofu.  I really don't like tofu.  It doesn't taste like anything.

So instead, I added some ground turkey.  He uses some vegetables that I opted out of (tomatoes & mushrooms).  Plus my husband is not too keen on either of those veggies and I'm not a huge fan either.

And I added some cheese on top of my lasagna, he added chopped cashews.  

Anywho, here's the ORIGINAL recipe.

All in all,  We really enjoyed this recipe.  Cooking for 2...haha I had a ton of leftovers and therefore was eating this all week at work for lunch.  But I couldn't complain cause it's quite yummy!

If you are trying to eat gluten free, you can totally take out the noodles 

and it would taste just as delicious.  It would just be a sweet potato casserole instead---I've tried both ways and I may like the casserole version better---I'm not a huge pasta eater.

Ingredients:

1 head of broccoli, chopped
2 large carrots, chopped
2 red bell peppers, seeded and chopped
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp basil
1 tsp rosemary
1 1/2 jars of pasta sauce
whole grain lasagna noodles, uncooked
16 oz frozen spinach, drained and thawed
2 sweet potatoes, cooked and mashed
1 lb ground turkey, browned
shredded cheese & parmesan cheese, to sprinkle on top


Instructions:

1. In a pan, heat chopped broccoli, carrots and bell peppers, about 5 minutes. set aside
2. In a medium bowl, mix broccoli, carrots, bell peppers and 1/2 tsp cayenne pepper, 1 tsp oregano, 1 tsp basil and 1 tsp rosemary.
3. In a 9 x 13 dish, cover the bottom with a layer of pasta sauce, then layer with lasagna noodles. 
4. Cover noodles with sauce.  Layer vegetable mixture on top of sauced noodles.
5. Cover with vegetable mixture with layer of noodles. Layer sauce on top of the noodles.
6. Layer the spinach on top of the sauced noodles.
7. Next layer with cooked ground turkey.
8. Layer the mashed sweet potatoes on top of the ground meat.
9. Layer the top with sauce, add shredded cheese and parmesan cheese on top for the finishing touch.
10. Cover baking dish with foil.
11. Bake in 350 degree oven for 45 minutes.  Remove foil bake for additional 15 minutes.
12. Allow dish to set for 15 minutes before serving.

Sweet Potato Shepard's Pie

My husband and I DEVOURED this dish. 

I've always been okay with Shepard's Pie because it's a nice comfort food.

But THIS dish blows any ordinary Shepard's Pie dish out of the water!

The sweet potatoes add a nice sweetness to the savory dish.

I love to add fresh spinach to most of my dishes: soup, casseroles, omelets etc.

Because you cook them in and you don't even know that they're there.

I also love the zucchini in this dish.  It just adds a bit of color to the dish.

Really, you can add any vegetables you want to the meat: carrots, onions, diced tomatoes etc.

So have fun with it and make it your own :)

Inspiration: The Paleo Diet

Ingredients:
makes 6 servings

1 head of cauliflower, chopped
1 large sweet potato, peeled and chopped
2 Tbsp coconut oil, or butter
1.5 lbs lean ground beef
2 handfuls of fresh spinach, chopped
1/2 med zucchini, diced
1/3 c tomato paste
1 tsp cider vinegar
1 1/2 tsp dijon mustard
1/3 c beef broth
sea salt and pepper, to taste



Instructions:

1. Steam or boil cauliflower and sweet potato.  Allow to cool when done, mash in 2 tbsp of coconut oil or butter.  Set aside.
2. In a large fry pan, brown and drain ground beef, add spinach and zucchini.  Cook down vegetables.
3. Stir in 1/3 c tomato paste, 1 tsp cider vinegar, 1 1/2 tsp dijon mustard, 1/3 c beef broth and sea salt and pepper (for taste).
4. Grab an 8 x 8 pan  (greased), Fill the bottom with meat mixture, then layer on the sweet potato mixture.
5. Bake in 350 degree oven for 30 minutes.

Turkey & Quinoa Stuffed Peppers

The Recipe

I LOVE peppers! They're so pretty b/c they're colorful!

I found this recipe looking through an Oxygen Magazine (women's fitness).

They always have really good recipes that I always want to try.

Very TASTY!

My Weekend

This weekend has been very relaxing!  

I did an amazing yoga session with me, myself and Bob Harper!

I would love to go to a class but I prefer not to pay for a gym membership.

Anyway, it was super relaxing!  LOVED it!

Also, I've been reading a very interesting book called Bombshell by Suzanne Sommers.

It's about how we can learn to age well by eating healthy & exercise.  She also touches on the new biotechnology that will be available in the next 10-15 years to help cure illnesses and cancer.

I'll see it when I believe it :)  I'll give a better review on my fitness blog, Fierce Body, when I'm done,

Have you seen the movie, Warm Bodies?

We watched it this weekend and we really liked it.

It's definitely a different twist on zombie movies.

I really liked the main chick.  She's a dead-on look-alike to Kristen Stewart.  Just blonde.

And....Better actress :)  Anyway go see it!  It's an enjoyable flick!

Speaking of zombies...Did you watch The Walking Dead??

I'm so glad it's back on!

Source: Oxygen Magazine

Ingredients:
makes 4 servings

4 bell peppers
1 lb lean ground turkey
1 cup cooked quinoa
2 eggs
1/2 c chopped scallion
2 Tbsp italian seasoning
2 tsp garlic powder
2 tsp chopped garlic
1 tsp sea salt
2 Tbsp tomato sauce
shredded cheese, to top (optional)


Instructions:

1. Preheat oven to 350.  
2. Cut bell peppers in half, discarding the seeds.
3. In a large mixing bowl, combine turkey, quinoa, eggs, scallions and all seasoning, plus 1 Tbsp of tomato sauce. Mix well.
4. Stuff each pepper half with the mixture.  Top each pepper with a spoonful of tomato sauce. 
5. Sprinkle with cheese and bake for 50 minutes.

Mexican Style Quinoa Salad

Last week I attended an event to learn about Whole Foods, Culturing and Natural Cleaners.

You can read about my experience from my fitness blog called Fierce Body.

The best part was actually sampling the healthy foods they raved about!

One of the ladies brought Raw Chocolate Balls & Raw Peanut Butter Balls.

Both UHHmazing!  I can't wait to share those recipes with you.

She also made a batch of Mexican Style Quinoa.

I think this was my favorite.  I love mexican food so of course it was very tasty!

I love the flavors from the dressing.  It's very important to allow the 

dressing to get soaked up into the salad to help enhance the flavors!

I made this dish for my husband and I AND he LOVED it.

We both had 2 helpings :)

Enjoy!

Not sure what Quinoa is?? You can find out HERE.

Source: home-madehealth.blogspot.com

Ingredients:

makes 5-6 servings

Salad:

1 c uncooked quinoa

1 c diced red/green peppers

2 green onions

1/3 chopped cilantro

1 can black beans, rinsed

2 cooked Med/Lg chicken breasts, shredded

1 small avocado, diced

Dressing:

In a bowl, combine:

2 1/2 Tbsp olive oil

juice of 1 lime

1 Tbsp lemon juice

1 t cumin

1/4 t chili powder

1/2 tsp garlic powder

1/2-3/4 t sea salt

Instructions:

1. Cook quinoa (If using a rice cooker, use 2 c water).
2. Once quinoa is cooled, put in a medium bowl and add the rest of salad ingredients (except for avocado).
3. Combine dressing ingredients and toss with salad.
4. Chill in the fridge for at least 3 hours.
5. Add diced avocado right before serving.

Mexican Foil Dinners

During Christmas break, as I mentioned in another post, 

my family took turns making dinner each night.  

On Staci's night, she made us these super delicious Mexican Foil Dinners! 

We were all in heaven!  Everyone LOVED this meal.

The best part is, you can make it your own!

We each made our own foil dinner by adding what we wanted and then 

when done cooking you add your own toppings!  

GENIUS!

My sister-in-law is so creative!

Ingredients:
makes about 5 tin foil dinners

1 lb ground beef
1 can corn, drained
1 can black beans, drained
1 can of diced green chiles
cumin, chili powder, salt, pepper--to taste
1 large sweet potato, peeled and cut into 1 in cubes
cooked rice

Toppings: salsa, diced tomatoes, cilantro, avocado, shredded cheese, sour cream etc.


Instructions:

1. Brown ground beef, add corn, black beens, green chiles and seasonings.
2. Rip off large pieces of non-stick aluminum foil,  Add a handful of sweet potato cubes and a large scoopful of beef/corn/bean mixture to foil.  Fold up sides and seal.
3. Bake in 350 degree oven on a baking sheet for 45 minutes.
4. When finished, add cooked rice and other delicious toppings listed above to complete your mexican foil dinner.

This is my new favorite GO-TO meal!

It's easy, delicious and my favorite part is the sweet potato...It adds a nice sweetness to the spicy!

Smoky Black Bean & Sweet Potato Chili

Can you tell that I LOVE Chili?!?

This is the 3rd kind of Chili recipe that I've added to this blog.

Chili is a big comfort food for me.  

It's hearty, filling, spicy and very flavorful.

The best part about this chili is the sweet potatoes!

It adds a bit of sweetness to every smoky bite.
There's also a bit of chocolate...which is beyond Brilliant!

I'm in love!

Also, It's meatless.  So if you're looking for vegetarian dishes, I highly recommend this dish!

It took me no time to make this soup.

It was very easy and fast to make!

You may also put all the ingredients in a crockpot and cook on low for 8 hours
 if you'd like to save even more time.  I didn't work that into my schedule and cooked it
all at once but still it came out perfectly!

Source: Fitness Magazine

Ingredients:

1 28-oz can diced tomatoes
2 15-oz cans black beans, drained
1 c fresh or frozen corn
1 green bell pepper, diced
2 tsp ground cumin
2 tsp dried oregano
1 Tbsp chili powder
1/2 tsp cinnamon
1 tsp minced garlic
1 Tbsp chopped canned chipotle pepper in adobo sauce
1 oz unsweetened baking chocolate, chopped
1 large sweet potato, pealed and cut into 1/2 inch pieces (steamed)
cilantro, optional
shredded cheese, optional


Instructions:

1. First steam the chopped sweet potatoes (or boil).
2. Add All ingredients in a large pot, EXCEPT the sweet potatoes.  Cook on med-low for about 10 minutes.  Mix in steamed sweet potatoes.
3. Garnish with cilantro and shredded cheese.

Cauliflower Crust Pizza

Pizza is one my absolute FAVORITE foods!

I mean, who doesn't like pizza?!?

However, every time I want to eat the whole pizza, not 1 or 2 slices.

So I was excited to see this lighter version of pizza!

I've been wanting to try this "Cauliflower Crust" for a while now and WOW!

I LOOVE this pizza crust.

I love how cheesy and flavorful the crust tastes in every bite.

It's really fun to make and incredibly easy!

You can easily eat this whole pizza without feeling overly stuffed afterwards.

A big A+ for Paula Dean, Well Done!

Oh and last night, Blake decided to grab some Mickey D's for dinner.

(McDonalds....me? not in a million years)

So I was more than happy to NOT have share this delicious Pizza :)

BTW I suck at sharing my food!  I think it's from having 6 brothers and sisters.

Food was gone fast in our house!

A favorite cereal....GONE the next day, so sad.

Source: Paula Dean

Ingredients:

2 3/4 c grated Cauliflower
1 large egg
1 c shredded mozzarella cheese
2 Tbsp grated parmesan cheese
Kosher salt and freshly ground black pepper
1/4 c + 2 Tbsp tomato sauce
basil, to sprinkle on tomato sauce
1/2 - 1 c shredded mozzarella cheese
chopped fresh spinach
red pepper flakes, to sprinkle on top of pizza


Instructions:

1. Grate cauliflower to make 2 3/4 c and microwave in a bowl for 8 minutes.
2. Allow cauliflower to cool about 5 minutes.  Add 1 egg, 1 c shredded cheese, 2 Tbsp grated parmesan cheese, kosher salt and ground black pepper. Mix well.
3. On a 12 in round pizza baking sheet (lined with non-stick aluminum foil) Pat down cauliflower mixture.
4. Bake in 425 degree oven for 10-12 minutes.
5. Take baking sheet out of oven and add tomato sauce.  Sprinkle basil on top of tomato sauce.
6. Add chopped spinach, Then sprinkle the shredded mozzarella cheese on top.  Sprinkle Red Pepper Flakes for a bit of a kick (highly recommended!)
7. Bake in oven for 10 more minutes.
8. Slice and SERVE!

Orange Chicken Stir Fry

Need a healthy version of take-out Chinese food?

Trust me, Nothing is better than Take-Out!

(from a legit Chinese restaurant...of course)

But this comes close enough :)

This is quite delicious!

I love the BURST of orange flavor in this dish!

I love the crunchy vegetables as well!

My favorite part of this dish is how easy and fast it is to make!

ENJOY!

Ingredients:

3/4 c orange juice
1 Tbsp grated orange zest
scant 1/4 c soy sauce
1 tsp minced garlic
1 Tbsp brown sugar
2 Tbsp olive oil, or any oil
3 skinless chicken breasts, cut into 1 inch cubes
2 Tbsp cornstarch
1 1/2 - 2 c chopped broccoli
1/2 c shredded carrots
cooked rice*

*I used Uncle Ben's Brown & Wild Rice...90 sec in the microwave..BOOM, done!


Instructions:

1. In a small bowl, mix 3/4 c orange juice, 1 Tbsp orange zest, (scant) 1/4 c soy sauce, 1 tsp minced garlic,  and 1 Tbsp brown sugar.  Mix well, set aside.
2. In a fry pan add 2 Tbsp olive oil, add chicken.  
3. Just before chicken is finished cooking, add broccoli and shredded carrots.
4. Pour sauce over vegetables and chicken.
5. Little by little, stir in 2 Tbsp cornstarch.  Turn down heat to simmer and to allow sauce to thicken, about 3-5 minutes.
6. Serve over rice.

Crustless Quiche

I think I've only tried maybe 1 or 2 quiches in my life.

And I didn't like them because I thought it tasted weird with a crust.

So I decided to make a crustless quiche.

It turned out really delicious.

It's the perfect meal when you need a lot of protein.

I would warm it up the next day for breakfast too.

Quiches are very versatile..You can put anything you want in them.

Next time Blake wants a meaty quiche.

We'll see what I come up with!

Enjoy!

Ingredients:

1Tbsp butter
1 Tbsp olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 c red onion, diced
handful fresh spinach, chopped
1 med tomato, diced
6 eggs
1 c cottage cheese
2 Tbsp heavy cream
1/4 tsp salt
1/4 tsp pepper


Instructions:

1. In 1 Tbsp butter and 1 Tbsp olive oil cook all (5) vegetables in a frypan until softened. Set aside.
2. In a medium bowl whisk 6 eggs.  Add 1 c cottage cheese, 2 Tbsp heavy cream, 1/4 tsp salt and 1/4 tsp pepper.
3. Add cooked vegetables to egg mixture.
4. Pour egg mixture into 9" pie dish.
5. Bake in 350 degree oven for 45 minutes.

Instructions with pictures:

In 1 Tbsp butter and 1 Tbsp olive oil, cook all (5) vegetables in a frypan until softened. Set aside.

In a medium bowl whisk 6 eggs.  Add 1 c cottage cheese, 

2 Tbsp heavy cream, 1/4 tsp salt and 1/4 tsp pepper.

Add cooked vegetables to egg mixture.

Pour egg mixture into 9" pie dish.

Bake in 350 degree oven for 45 minutes.

Pizza Stromboli

I love making homemade Stromboli.  

This really is an easy recipe.  Anyone can do this. 

The hard part (as always) with bread is waiting for the dough to rise.

The dough needs to rise for approximately 45 minutes.  So make 

sure you do plan ahead for this recipe but after that,  it's smooth sailing.

And you can put any toppings you like in your Stromboli, 

such as ham and cheese, spinach and cheese or broccoli and cheese.

It's up to you.  But I personally am in love with the traditional Pizza Stromboli.

Enjoy!

Ingredients:
makes 1 large stromboli

1 c warm water
1 pkg. dry active yeast
1 tsp salt
1 Tbsp canola oil
1 Tbsp sugar
3 c all-purpose flour

Toppings:
pizza sauce
mozzarella cheese
pepperoni


Instructions:

1. Preheat oven to 400.
2. Add pkg of dry active yeast in medium mixing bowl.  Add 1 c warm water.  Mix well until yeast is dissolved.  
3. Add 1 Tbsp canola oil, 1 Tbsp sugar, 1 tsp salt and 3 c flour.
4. Stir with a for.  Knead dough with hands or dough hook, about 8 minutes.
5. Place dough in an oiled bowl.  Cover bowl with plastic wrap tightly and let rise, about 45 minutes.
6. Roll dough into a large rectangle.
7. Fill with desired amounts of pizza sauce, mozzarella cheese and pepperoni.  
8. Roll dough like a jelly roll.  Carefully transfer to large baking sheet.  (you may need a hand with this, my husband has to help me.)
9. After rolled and transferred, Fold ends underneath.
10. Whisk two egg whites and brush over dough (for a nice golden/crispy finish out of the oven).
11. Bake for 35 minutes or until outside is golden brown.
12. Serve with pizza sauce to dip in.

Sweet and Sour Chicken

I LOVE this recipe that I discovered!

It is a little tedious but it tastes just as good if not better than 

getting it at a Chinese restaurant!

I couldn't believe how perfect this recipe turned out.

You gotta try it! SO Delicious!

Source:  Mel's Kitchen Cafe

Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
2 cloves garlic, minced
Cooked rice

1. Preheat oven to 325 degrees.  
2. Cut boneless chicken breasts into chunks. Season with salt and pepper.
3. Dip chicken in beaten egg, then in cornstarch. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish.  
4. In a medium bowl, combine sugar, ketchup, vinegar, soy sauce and garlic.  
5. Mix well and pour over chicken.  
6. Bake for one hour, turning chicken halfway through cooking so it is evenly coated with the sauce. Serve over rice.

Vegetarian Chili

This is one of my favorite go-to recipes if I'm in the mood 

for something healthy but filling.

My husband (who is a picky eater) even loved it :)

It makes a big pot and I love eating it all week.

Enjoy!

Ingredients

1 Tbsp olive oil
2 med. zucchini, halved lengthwise and thinly sliced cross-wise
2 large carrots, thinly sliced
Salt and Pepper, to taste
2 tsp minced garlic
1 Tbsp chili powder
1 tsp cumin
1 (28 oz) can crushed tomatoes
1 c water
1 can black beans, drained
1 can great northern beans, drained
1 can (7 oz) green chiles
2 c frozen corn


Instructions

1. In a large pot, heat 1 Tbsp olive oil.  Add zucchini and carrots.
2. Add salt and pepper (to taste), 2 tsp minced garlic, 1 Tbsp chili powder and 1 tsp cumin. Cook veggies for 5-6 minutes.
3. Add 1 can crushed tomatoes and 1 c water.
4. Lastly add black beans, northern beans, green chiles and frozen corn.
5. Place lid on pot and cook for 10 minutes and Serve.

*Delicious served with avocado, sour cream, tortilla chips, shredded cheese.

Cheesy Beefy Pita Pockets

 This is one of my favorite meals my mother-in-law makes.

It's so delicious!

I've even requested this meal as a birthday dinner!

It's Super cheesy and I love the variety of veggies cooked into the beef.

Also, this meal is really, really easy to make!

ENJOY!

Ingredients:
serves 6

2 lbs. beef
1/2 onion, diced
1/2 green pepper, diced
1 (7 oz.) can of mushrooms, diced
3 med. sized tomatoes, diced (be sure to save juice too)
1 (4 oz.) can of green chiles
2/3 c shredded cheddar cheese
2/3 c shredded mozzarella cheese
6 pita pockets

Instructions:

1. Brown beef.  Add 1/2 onion, diced and 1/2 green pepper, diced.  Allow onion and green pepper to get soft.
2. Add 1 can of mushrooms (diced), 3 med. tomatoes (diced) and 1 can of green chiles. Cook for 8-10 minutes to allow juices of tomatoes to cook down.
3. Add 2/3 c cheddar cheese and 2/3 c mozzarella cheese. Stir until well blended.
4. Microwave pita pockets for 20 seconds.
5. Fill pita pockets with cheesy beef mixture. 

Instructions with pictures:

Brown beef.  Add 1/2 onion, diced and 1/2 green pepper, diced.  

Allow onion and green pepper to get soft.

Add 1 can of mushrooms (diced), 3 med. tomatoes (diced) and 1 can of green chiles. 

Cook for 8-10 minutes to allow juices of tomatoes to cook down.

Add 2/3 c cheddar cheese and 2/3 c mozzarella cheese. Stir until well blended.

Microwave pita pockets for 20 seconds.

Stuff pita pockets with cheesy beef mixture.

Best served with a green salad, veggie platter or fruit salad!

Sloppy Joes

This sloppy joe recipe belongs to Blake's grandma!

I never met Grandma Jean, but I always hear stories of how 

she was always so Giving and so Loving!

I can't wait to meet her some day.

So I feel honored to share her delicious recipe of Sloppy Joes.

I've never been a big fan of sloppy joes but after trying this recipe, we have ended up making it every week!

It's our go-to meal when we need something
AFFORDABLE and EASY!

Ingredients:
serves 10-12 people*

1 1/2 lbs. beef
1 can Campbell's light Chicken Gumbo (10 3/4 oz)
3/4 c ketchup
2 Tbsp mustard
salt & pepper, to taste
10-12 small hamburger buns
10-12 slices of monterey jack cheese

*I can easily eat 2 :)

Instructions:

1. Brown beef.  
2. Add 1 can of chicken gumbo, 3/4 c ketchup and 2 Tbsp mustard.
3. Cook down the juices into the meat, about 8 minutes. Sprinkle salt and pepper.
4. Slice 10-12 pieces of cheese and lay on hamburger buns.  
5. On Broil, cook buns in the oven for about 3 minutes or until cheese is melted.
6. Serve sloppy joe meat on toasted, cheesy hamburger buns!

Brown beef.  

Add 1 can of chicken gumbo, 3/4 c ketchup and 2 Tbsp mustard.

Sprinkle some salt and pepper into meat.

Cook down the juices into the meat, about 8 minutes.

Slice 10-12 pieces of cheese and lay on hamburger buns, 

On Broil, cook buns in the oven about 3 minutes or until cheese is melted.

Serve sloppy joe meat on toasted, cheesy hamburger buns!

Perfection!

I love this easy recipe!

Kickin' Chili

Introducing my first Recipe Post for Dinner:

I don't know about you but I LOVE Chili with a bit of a KICK!

This chili has the right amount of kick to it.

Not too hot BUT not too bland!

Which is exactly how I love it.

  

I wanted to pair this recipe with some Dang good Cornbread. 

However, I don't have a go-to recipe. 

So if you have a really good (homemade) cornbread recipe, please do share!

Ingredients:

2 lbs. lean ground beef
2 tsp minced garlic
1 Tbsp chili powder
1 Tbsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp kosher salt
1/2 tsp black pepper
2-4 chipotle chiles, diced* (from chipotle peppers in adobo sauce, 4 oz can)
1-2 Tbsp Adobo sauce* (from same 4 oz can)
32 oz tomato sauce
1 (15-oz) can chili beans
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz) can black beans, drained and rinsed
1/2 green pepper, diced
shredded cheddar cheese

*Depending how much of a KICK you want your chili to have

Instructions:

1. Brown 2 lbs beef in a fry pan.  Dice 2-4 chipoltle peppers and add to ground beef. Pour 1-2 Tbsp of Adobe sauce from can and mix into beef.
2. Add 2 tsp minced garlic, 1 Tbsp chili powder, 1 Tbsp dried oregano, 1 tsp cumin, 1/2 tsp cinnamon, 1 tsp salt, and 1/2 tsp black pepper.
3. In a large saucepan or Dutch oven, add 32 oz can of tomato sauce, 1 can chili beans, 1 can kidney beans and 1 can black beans.
4. Mix beef mixture into large saucepan.
5. Add diced green pepper to chili.
6. Bring to a boil then turn down to a simmer and cover with a lid for 10 minutes.
7. Top chili with shredded cheddar cheese.

Enjoy!