Monday, October 27, 2014

Toasted Cereal and Almond Snack Mix

Toasted Cereal and Almond Snack Mix

2 cups Golden Grahams
2 cups Cinnamon Toast Crunch
2 cups oats
1 cup sliced almonds
1/2 cup butter
1/4 cup packed brown sugar
1/3 cup maple syrup

Heat Oven to 300. Line a large cookie sheet with foil, spray with cooking spray. In a large bowl, mix cereal, oats and almonds. Set aside.

In a 1-quart saucepan, heat butter, brown sugar and syrup over medium, stirring frequently, until butter is melted and mixture boils. Pour over cereal mixture, stir until well coated. Spread evenly on cookie sheet with a rubber spatula.

Bake 35-40 minutes, until almonds are golden brown. Cool completely.

Eat it by the handful, and also yummy over yogurt!

Store in tightly covered container.

Friday, October 24, 2014

Wild Rice Salad with Cashews

I know I have been a little absent lately, I am sorry.

I started a local all-natural co-op and that's been my computer time lately. Also, I am trying to 'get my life back together' in areas like cleaning and organizing, the house has been a bit 'tumbled' since early pregnancy with Luke. I also haven't been cooking as much, just hasn't been my focus lately! I have a ton of ideas I want to try out though, so I will be posting more!

This is one of my favorite ways to eat rice, and you'll love it too!

This cold rice salad makes an excellent side or a main dish served in an avocado like we did. I think it would even be good served inside of a roasted red pepper.

Wild Rice Salad with Cashews

1 cup uncooked wild rice, or wild rice blend (we used Uncle Ben's the night I took the picture and just left out the seasoning pack)
4 cups chicken broth
3 tablespoons olive oil
1 1/2 cups chopped red bell pepper
3/4 cup cashews, coarsely chopped

3 tablespoons seasoned rice vinegar or apple cider vinegar
2 tablespoons olive oil
1 tablespoon sesame oil
1 clove garlic, minced
1/4 teaspoon salt
Dash of pepper

Rinse and drain rice in cool water.

In a saucepan, bring rice and broth to a boil over high. Reduce to simmer and cover for 45 to 50 minutes until rice is tender. Drain excess liquid and set rice aside. 

In a medium skillet, heat 3 tablespoons oil over medium high. Add peppers and cook 3 to 5 until tender. Add cashews. Cook for 2 to 3 more until nuts begin to brown. Remove from heat. In a large bowl, mix together rice and peppers. 

Combine dressing ingredients in a jar with a tight fitting lid. Shake well. Pour over salad and toss to coat. Cover and chill for at least 2 hours before serving.

Dig in!

Tuesday, September 9, 2014

Snow Pea Cold Noodle Salad

I AM SO TIRED! I stay up wayyy too late every night to watch television not appropriate for the 4 year old's eyes and crochet. I regret it every morning. EVERY.MORNING.

Complaint done.

I stumbled across these little cucumbers at our local produce stand. I figured they were for pickling, but the lady working there said they were good for salads. I bought a few bunches and used them in the salad below.

Snow Pea Cold Noodle Salad

2 cups snow peas, cut diagonally into strips
12 ozs soba/buckwheat noodles
2 scallions, white and green parts diced
1 medium carrot, shredded
1/2 cup thin matchstick cut cucumbers

2 teaspoons toasted sesame oil
1/3 cup rice vinegar
1/4 cup olive oil
3 tablespoons soy sauce
1 garlic clove, grated

Bring 4 cups of water to boil and salt. 

Boil snow peas for 1 minute and immediately plunge into ice water using a slotted spoon. Place soba noodles in boiling water and cook according to package directions. Drain and rinse with cold water. Pour snow peas over top. 

Meanwhile, combine dressing ingredients. 

Toss rest of veggies, noodles and dressing ingredients together and chill for about an hour. 

Dig in!

Saturday, September 6, 2014

Hard Rock Cafe BBQ Baked Beans

Yes, it HAS been over a month since my last post. Life has been hectic...

I will do a catch up post next time, but for now....

Another copycat recipe...

I've never actually had the beans in the restaurant, but the recipe seemed yummy so I gave it a try. They were really REALLY yummy. The original recipe called for twice as much chili powder as I put below, so it's up to you if you want to add more. They were plenty spice with half as much, in my opinion.

Hard Rock Cafe BBQ Beans

Two 15 oz cans pinto beans, one drained, 1 with liquid
2 teaspoons cornstarch
2 tablespoons water
1/2 cup ketchup
1/3 cup white vinegar
1/2 cup packed brown sugar
2 tablespoons diced onions(I used dry)
1 teaspoon yellow mustard
1/4 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup crumbled cooked bacon for serving(I used fake bacon bits)

Preheat oven to 350.

Pour pinto beans into a 2 quart casserole dish. Dissolve cornstarch in the 2 tablespoons of water and stir until dissolved. Add to beans and stir. 

Add the remaining ingredients, except bacon, stir to combine. Cover. Baked for 90 minutes, stirring every 30. Cook for 5 to 10 before serving. Top with bacon.

Dig in!

Wednesday, July 30, 2014

Cheesy Cauliflower Bake

Who else out there is watching Extant? I am on the 3rd episode..woo...good stuff! I hope it sticks around, sci fi shows don't always do well in mainstream television. 'feels' like 100 degrees here today. LORDY it's HOT. 

Food time!

This recipe is super-easy, the 'hardest' part is cutting up the cauliflower. But it's worth it...yum.

Cheesy Cauliflower Bake

4 ounces cream cheese, softened and cubed
12 ounces cauliflower florets, steamed
6 to 8 ounces white cheddar, shredded
1/2 cup baking mix 
1/2 cup ricotta cheese
3 large eggs, beaten
1/2 cup milk
1/4 cup sliced green onions
1/2 teaspoon salt

Preheat oven to 400. 

Coarsely chop cauliflower. 

Combine cheddar and cream cheese. Stir in baking mix and ricotta, blend until smooth Stir in eggs, milk, green onions and salt. Stir in cauliflower. 

Transfer to a greased 2 quart baking dish. Bake for 25 to 30 minutes, until center is set and browned. 

Dig in!

Tuesday, July 22, 2014

Boston Market Copycat Squash Casserole

When we lived in Tampa, I fell in love with Boston Market sides....not the chicken, just the sides. One of my favs was their squash casserole. Recently, I bought a copy of a recipe book with a ton of restaurant copycat recipes. The squash casserole was included....and now I'm sharing it with you. It's DELICIOUS. I altered the recipe slightly to work with what I had on hand.

Boston Market Copycat Squash Casserole

1 box Jiffy corn muffin mix
4 1/2 cups diced zucchini
4 1/2 cups diced yellow squash
1 cup chopped yellow onions
1 1/2 sticks butter (12 tablespoons)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon diced dried thyme leaves
1 cup chicken broth
1 teaspoon minced garlic
8 ounces cheddar, diced

Prepare cornbread according to package direction, set aside to cool. 

Preheat oven to 350. Grease 13x11 glass casserole dish with cooking spray. 

Place zucchini and squash in a large pot with enough water to cover. Bring to a boil and reduce to medium-low and cook until tender. Drain. 

Meanwhile, melt butter in a skillet over medium and saute onions until tender. Add salt, pepper, and thyme. Add garlic and saute another minute. Add drained squash and diced cheese, stir. Crumble prepared cornbread over mixture and chicken broth. Mix well. 

Spoon mixture into prepared casserole dish. Cover the dish with foil and bake for 50 to 60 minutes until golden brown. Remove cover for the last 20 minutes. 

Cool for 5 before serving. 

Dig in!

Friday, July 18, 2014

Mexican Pancakes with Chili Beans

I know I am 2 posts behind the 4th of July, but how was your's to my American friends? We had friends over for dinner and went to fireworks after. This is Luke and I, yes he's huge now....5 months old. 

Cooper and Daddy....Coop did his first sparklers that night....

Luke is developing such a personality....I tried to get a non-wiggly without flash picture of him in his car, but he moves too much and it was blurry. So I had to use the flash, which just startled him. 


I am normally a classic pancake girl, I even have a hard time thinking about an APPLE pancake, so this was a bit strange to experiment with but I was glad I did. YUMMY. We served it with the Cheesy Corn from my last post. 

It was a very filling dinner!

Mexican Pancakes with Chili Beans

2 cups pancake mix (I used Jiffy)
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 egg, well beaten
1 1/2 cups milk
1 cup ( about half a can) cream style corn
1 can chili beans in sauce
Sour cream and cheese for serving

Combine dry ingredients. Add egg and milk, mix well. Add corn, mix. 

Pour 1/3 cup of batter onto a hot skillet sprayed with cooking spray. Cook like you would any other pancake. 

Meanwhile, heat chili beans in sauce pan over medium. 

Serve pancakes topped with chili beans, sour cream and cheese!

Dig in!