If you were at the reunion, this is the cookie dough dip I brought. It's a "PIN"spired recipe, so I'll include the link for the original recipe at the end. Shhhh...don't tell people how healthy it is!
1 can chickpeas or white beans (drained and rinsed very well)
1/8 tsp. Salt
1/8 tsp baking soda
2 tsp vanilla extract
1/4
cup nut butter of choice (You can get away with using only 3 tbsp. If
you use peanut butter, it’ll have a slight “pb cookie dough” taste)
Up to 1/4 cup milk of choice, only if needed
Up to 2/3 cup sweetner. I used about 1/2 cup Agave Nectar (the link will give you other ideas)
1/3 cup chocolate chips
2 to 3 tbsp oats (Ground flax will also work)
Add all ingredient (except choc. chips) to food processor and blend until very smooth (this is where you might add more milk and/or sweetner). Stir in choc chips. Cover and store in fridge. Serve with graham crackers, apple slices or whatever sounds good to you.
Here is the original recipe...it wasn't very clear, so I tried it and made some small changes in the recipe above:
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
Sunday, August 11, 2013
Spicy Honey Chicken
Summer Grillin' is still going strong! Don't let the spicy in the name turn you away. I prepared this last night and left out some of the ingredients that will make it more kid- and sensitive stomach-friendly. (I've noted the changes with the recipe)
8 boneless, skinless chicken thighs or breasts
3 tsp. vegetable oil (I used EVOO)
RUB (mix these items together in a small bowl)
2 tsp garlic powder
2 tsp chili powder (I used 1 tsp)
1/2 tsp onion powder
1/2 tsp coriander (if you don't have this, you can substitute it with cumin)
1 tsp. salt (I'm not a salt fan, so I used only 1/2 tsp.)
1 tsp cumin
1/2 tsp chipotle chili powder (I completely left this out)
GLAZE (mix these together well), reserve about 2 Tbsp
1/2 cup honey (warm up for about 15 seconds in the microwave)
1 Tbsp. cider vinegar
Preheat grill to about 400 degrees (we warmed ours up at med-high).
Trim fat from chicken and pat dry with a paper towel (this is a huge step, the rub sticks to it better). Drizzle the oil on the chicken and rub the spice rub all over the chicken with your hands. Grill for 3-5 min on each side. Just before it is done, brush the glaze onto the chicken and continue cooking until cooked through. Remove chicken and drizzle the glaze reserve on top.
This is really tasty even with out the spice. Serve it with rice or potatoes.
8 boneless, skinless chicken thighs or breasts
3 tsp. vegetable oil (I used EVOO)
RUB (mix these items together in a small bowl)
2 tsp garlic powder
2 tsp chili powder (I used 1 tsp)
1/2 tsp onion powder
1/2 tsp coriander (if you don't have this, you can substitute it with cumin)
1 tsp. salt (I'm not a salt fan, so I used only 1/2 tsp.)
1 tsp cumin
1/2 tsp chipotle chili powder (I completely left this out)
GLAZE (mix these together well), reserve about 2 Tbsp
1/2 cup honey (warm up for about 15 seconds in the microwave)
1 Tbsp. cider vinegar
Preheat grill to about 400 degrees (we warmed ours up at med-high).
Trim fat from chicken and pat dry with a paper towel (this is a huge step, the rub sticks to it better). Drizzle the oil on the chicken and rub the spice rub all over the chicken with your hands. Grill for 3-5 min on each side. Just before it is done, brush the glaze onto the chicken and continue cooking until cooked through. Remove chicken and drizzle the glaze reserve on top.
This is really tasty even with out the spice. Serve it with rice or potatoes.
Fried Rice
This is a super easy recipe (I always thought fried rice was a big ordeal to make). I love making this so much that I even asked for a larger skillet for my birthday so I can more easily make this.
3 cups white rice, cooked (2 cups uncooked rice)
3 Tbsp. sesame oil (or EVOO)
1 cup frozen veggies, thawed (think about what kind of veggies you like in your fried rice, ie. peas, carrots, corn)
1 small onion, chopped
2 tsp minced garlic (1-2 cloves)
2 eggs, slightly beaten
1/4 cup soy sauce
On medium heat, heat the oil in a large skillet or wok. Add the veggie mix, onion and garlic and "stir fry" until tender. Lower the heat to medium low and push the mixture off to the side, then pour the eggs on the other side of skill and "stir fry" until scrambled. Now add the rice and soy sauce and blend together well. Stir fry until thoroughly heated.
If you want "Ham Fried Rice", add some diced ham with the rice and soy sauce.
3 cups white rice, cooked (2 cups uncooked rice)
3 Tbsp. sesame oil (or EVOO)
1 cup frozen veggies, thawed (think about what kind of veggies you like in your fried rice, ie. peas, carrots, corn)
1 small onion, chopped
2 tsp minced garlic (1-2 cloves)
2 eggs, slightly beaten
1/4 cup soy sauce
On medium heat, heat the oil in a large skillet or wok. Add the veggie mix, onion and garlic and "stir fry" until tender. Lower the heat to medium low and push the mixture off to the side, then pour the eggs on the other side of skill and "stir fry" until scrambled. Now add the rice and soy sauce and blend together well. Stir fry until thoroughly heated.
If you want "Ham Fried Rice", add some diced ham with the rice and soy sauce.
Beefy Skillet Ravioli
This is an easy alternative to lasagna (and pretty kid friendly).
1 lb. ground beef
1 can (26 oz.) Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes
1 package (9 oz) refrigerated cheese-filled ravioli (I use the frozen and thaw it out in warm water before using)
2 Tbsp. shredded Parmesan cheese (option for garnish)
1 Tbsp. chopped Parsley (optional for garnish)
Brown ground beef in large skillet; drain. Stir in spaghetti sauce and diced tomatoes. Bring to a boil.
Add the ravioli to skillet and spoon meat mixture over ravioli until well coated. Reduce heat; cover and simmer on medium heat for 15 min.
Sprinkle with Parmesan cheese and parsley.
TIP: I usually brown my beef and just before it's done, I add 2/3 oats (turn the heat way down or off so it doesn't burn). I then use half of this new meat mixture for the recipe I'm making and put the other half in a freezer bag and into the freezer. The next time I need ground beef, I pull out the bag and it makes any recipe that much quicker and easier. I personally don't notice the difference with the oats in it (at least not taste or texture). And it's healthier!
1 lb. ground beef
1 can (26 oz.) Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes
1 package (9 oz) refrigerated cheese-filled ravioli (I use the frozen and thaw it out in warm water before using)
2 Tbsp. shredded Parmesan cheese (option for garnish)
1 Tbsp. chopped Parsley (optional for garnish)
Brown ground beef in large skillet; drain. Stir in spaghetti sauce and diced tomatoes. Bring to a boil.
Add the ravioli to skillet and spoon meat mixture over ravioli until well coated. Reduce heat; cover and simmer on medium heat for 15 min.
Sprinkle with Parmesan cheese and parsley.
TIP: I usually brown my beef and just before it's done, I add 2/3 oats (turn the heat way down or off so it doesn't burn). I then use half of this new meat mixture for the recipe I'm making and put the other half in a freezer bag and into the freezer. The next time I need ground beef, I pull out the bag and it makes any recipe that much quicker and easier. I personally don't notice the difference with the oats in it (at least not taste or texture). And it's healthier!
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