Fruit Salad with Honey-Lime Dressing

We love fresh fruit salads at our house.  I am cutting and pasting this recipe directly from the blog I found it from.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

Refrigerate until ready to serve.  

Lemon Broccoli

We love this side dish--it's probably our favorite way to eat cooked Broccoli.  I think Eli could eat the entire thing himself.  It's fast and delicious!  I can't remember where the recipe came from but I think I got it from a weight watchers book from the library or something.

Lemon Broccoli

1 bunch broccoli (about 1 1/2 lbs)
5 teaspoons unsalted butter
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/8 teaspoon pepper
freshly grated Parmesan cheese (optional)

Cut the broccoli into spears discarding the thick end.  Bring 3 inches of water to a boil in a large pot.  Place the broccoli in a steamer basket and add to the pot; steam until crisp tender, 3-4 minutes.  Remove from the pot.

Melt the butter in a large nonstick skillet over medium-high heat.  When the butter foams, add the lemon juice and cook for 30 seconds.  Add the broccoli, lemon zest, salt and pepper; cook, tossing, 1-2 minutes until the broccoli is well coated.  Serve with grated cheese, if desired.

(I don't think we have ever eaten it with the cheese and sometimes if I don't have fresh lemons on hand, I just use bottled lemon juice.  It isn't as good but still works fine)

Cornbread

I have never been a fan of cornbread.  It just always seems so dry.  But I found this recipe off of one of my favorite food blogs and love it.  The cornbread is really moist and sweet.

Cornbread
from Melskitchencafe.com

1/2 cup cornmeal
1 1/2 cup flour
2/3 cup sugar
1 TBS baking powder
1/2 tsp salt
1/3 cup oil
3 TBS butter, melted
2 eggs, beaten
1 1/4 cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center.  Stir until just mixed (batter will be runny--don't be alarmed!).  Bake in an 8" square pan at 350 degrees fro 35 minutes.  This doubles perfectly for a 9x13-inch pan.

Grandma's Green Bean Casserole

We tried this recipe for Thanksgiving.  It was a great side dish.  We both like this recipe.  I especially liked that it had a homemade cream sauce instead of a canned soup.  We are both used to the normal Green Bean Casserole and I think just for tradition sake we will make that one for next Thanksgiving but this one will go in our rotation for a side dish on normal days.

Grandma's Green Bean Casserole
from allrecipes

Ingredients:
2 TBS butter
2 TBS all-purpose flour
1 tsp salt
1 tsp white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 once) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery rounds crackers 
1 TBS butter, melted
(I also added some chopped fresh mushrooms and instead of the ritz, I put french fried onions on top)

Directions:
Preheat oven to 350 degrees F.  Melt 2 TBS butter in a large skillet over medium heat.   Stir in flour until smooth and cook for one minute.  Stir in the salt, sugar, onion, and sour cream.  Add green bean, and stir to coat.

Transfer the mixture to a 2 1/2 quart casserole dish.  Spread shredded cheese over the top.  In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.  

(I did not follow the instructions for the cheese.  Some of the reviews said the cheese was crispy on top so instead, I mixed the cheese into the cream mixture and cooked it that way).  

Sweet Potato Souffle

This is a recipe that Mike grew up with.  He introduced it to me our first Thanksgiving.  I wasn't really familiar with sweet potatoes so I was kind of worried but it was delicious!  We eat it for every Thanksgiving.

Sweet Potato Souffle

3 c. sweet potatoes cooked and mashed
1/2 c. sugar
2 eggs
1 t. vanilla
2/3 c. milk
1/2 c. butter
a little brown sugar

Mix and put in a buttered casserole dish.  Top with 1/3 c. self rising flour, 1/3 c. butter, 1 c. chopped pecans, 2/3 c. light brown sugar.  Bake at 350 degrees for 40-45 min.

Mom's White Bread Recipe

I use this recipe when I make white bread.  Mom's recipe makes 6 loaves but I never need that much at one time and my bread maker won't hold that much flour so I make a fourth of her recipe.  It makes about 2 small loaves of bread or one loaf of bread and then I use the rest for rolls or scones.  I don't have a mixer but I bought a bread maker at a garage sale so I generally make my dough in the bread maker and then take it out and let it rise on it's own and cook it in the oven.

1/2 c. milk
3 T sugar
2 tsp salt
3 T margarine
1 1/2 c. warm water
1 pkg yeast
6 c. flour

Scald milk; stir in sugar, salt, and margarine.  Cool to lukewarm.  Measure warm water into a large (warm) bowl.  Sprinkle in yeast; stir until dissolved.  Add lukewarm milk mixture and 6 cups flour; beat until smooth. Beat until smooth and elastic, about 10 to 12 minutes.  Place in a greased bowl, turning to grease top.  Cover; let rise in warm place, free from draft, until doubled in bulk.  Punch dough down.  Cover; let rise 15 minutes.  Divide dough into 2 equal parts.  Shape into loaves.  Place in greased loaf pans.  Cover; let rise in warm place, free from draft, until doubled in bulk.  Bake at 400 degrees about 30 minutes or until done.  Brush with shortening or margarine for a softer crust.  Remove from pans and cool on wire rack.

**My mom's recipe says to store them in a plastic bag once cooled.  I like to put them directly in a plastic bag from the oven.

Baking Powder Biscuits

This recipe came from Mom.  We make this recipe all the time--for breakfast or to go with dinner.  The boys love them hot with honey on them.  I often make these with wheat and throw in flax seed.  But here is the original recipe.

Baking Powder Biscuits

2 cups flour
4 tsp baking powder
1/2 tsp salt
2 Tbs sugar
1/2 c. shortening (you could use butter instead)

Cut above ingredients with a pastry blender to break into pea-size pieces.  Beat 1 egg slightly, add to 2/3 c. milk and then pour into dough mixture.  Knead 7 times (don't ask me why 7 is the magic number...you just don't want to knead it too much) and pat out on a floured surface.  Roll out to 1/2" thickness.  Cut with a cookie cutter (or in our case, we use a cup).  Bake 12-15 minutes in a 450 degree oven.  Makes about a dozen.

Chile Con Queso, Revved Up

Mike loves Velveeta (I think he likes all cheese) but I've never been a huge fan.  He loves this recipe and I think it is good, not my favorite.  I like it enough to make it every so often (like once a year maybe?).  If you like Velveeta, then you will definitely like this.

Chile Con Queso, Revved Up

2 lb package Velveeta Cheese
1 lb package Hot Breakfast Sausage
1/2 large onion
1 regular can Rotel diced tomatoes with green chilies
1 7-oz can diced green chilies
1 to 3 finely diced jalapeno peppers, according to preference.

Chop the onion and brown with the breakfast sausage.  Drain excess fat so you won't have a coronary.  Cut Velveeta into cubes and add to warm skillet.  Add Rotel and green chilies, and stir together over low heat until mixture is melted.  Add finely diced jalapenos, stir together, and serve warm with tortilla chips.  During serving, Queso needs to be kept warm, either in a fondue pot, chafing dish, or crock pot.  Queso can be frozen flat in Ziplock bags and reheated.

**recipe from Pioneer Woman Cooks

Skillet Chicken with Mexican Green Rice

Skillet Chicken with Mexican Green Rice

from melskitchencafe.com

*Note: if you've never bought poblano peppers, don't be worried! They are found right alongside the jalapeno peppers, usually, and are known to be milder than the jalapeno, especially if they are cored and seeded. They are as easy to work with as your regular ol' green or red pepper!

*Serves 4-6

4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)

Salt and pepper

2 tablespoons canola oil

1 onion, finely chopped

2 poblano peppers, cored, seeded, and chopped

3 garlic cloves, finely minced

1 teaspoon ground cumin

2 (10 oz.) cans green enchilada sauce (I recommend mild for those who don't want much heat)

1 1/2 cups long grain white rice

1 1/2 cups water

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh spinach leaves

Gently pat the chicken dry and season lightly with salt and pepper. In a large (12-inch) skillet, heat the oil over medium heat until it is rippling and hot. Brown the chicken on each side for 1-2 minutes until it is golden but not cooked all the way through. Transfer the chicken to a plate and set aside.

In the hot skillet, add the onion and poblano peppers and cook for 3-4 minutes, until the vegetables are softened, stirring occasionally. Stir in the garlic and cumin and cook for 30 seconds. Add the enchilada sauce, rice and water, stirring to combine. Bring the mixture to a boil and set the chicken breasts in the simmering rice mixture, nestling them in a bit. Cover the skillet, set the heat to low and cook for about 15-20 minutes, until the rice is tender and most of the liquid is absorbed and the chicken is cooked through, stirring every five minutes or so to ensure the rice isn't sticking to the bottom.

Stir in the cilantro and spinach and season with salt and pepper to taste. Serve.

Savory Bubble Bread

Savory Bubble Bread
from Allrecipes

**If I'm in a hurry I don't make the bread, I just use frozen rolls and let them thaw

Ingredients 

Original recipe makes 1 - 1 pound loaf

• 1 egg, beaten
• 2 tablespoons butter, softened
• 1/2 cup water
• 1/2 cup milk
• 1 teaspoon salt
• 1 tablespoon white sugar
• 2 1/2 cups bread flour
• 1 (.25 ounce) package active dry yeast

• 1/4 cup butter, melted
• 1 teaspoon paprika
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon dried minced onion
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried tarragon

1. Measure the egg, 2 tablespoons butter or margarine, water, milk, salt, sugar, bread flour and yeast into dough pan according to manufacturer's directions. Select Dough setting, then Start. When unit signals and display reads 0:00, press Stop and remove dough.
2. Place melted butter or margarine in a small bowl. In a separate small bowl mix together the paprika, cheese, garlic powder, onion flakes, sage and tarragon. Cut prepared dough into 20 to 25 pieces and roll in butter or margarine then in savory rolling mixture. Stack coated dough pieces in a lightly greased Bundt pan or 9x3 inch tube pan. Cover with a damp cloth and let rise 30 minutes or until doubled.
3. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until golden. Serve warm.

Three Cheese Potatoes

Three-Cheese Potatoes Recipe photo by Taste of Home

Three-Cheese Potatoes Recipe

• Prep: 15 min. Grill: 35 min.
• Yield: 4-6 Servings

153550

Ingredients

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

• In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
• Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
• Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

Nutritional Facts1 serving (1/2 cup) equals 293 calories, 11 g fat (7 g saturated fat), 36 mg cholesterol, 614 mg sodium, 36 g carbohydrate, 3 g fiber, 13 g protein.

Divine Breadsticks

Will loves all kinds of bread sticks and garlic breads so I try to make some for him.  We all enjoyed these breadsticks.  It was a quick recipe and I think if you added wheat they would still be wonderful.

Divine Breadsticks

from melskitchencafe.com

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water

1 tablespoon instant yeast

2 tablespoons sugar

3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)

½ teaspoon salt

3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.

Cheesy Ranch Tater Tots

We don't have Tater Tots very often--like maybe twice a year.  But I saw this recipe and thought it looked so good.  It's obviously not the healthiest side dish but it was good.  Mike loves any potato and adding his three other foods--bacon, sour cream, and cheese, makes a winning combination.

Cheesy Ranch Tater Tots

adapted from ohsodelicioso.com
1 bag frozen tater tots (or french fries)
Sour Cream Ranch Sauce
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk
Toppings
1 cup (or as much as you like) Shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup real bacon bits
1/4 cup green onions
Salt and pepper to taste

1. Cook frozen tater tots according to package directions.
2. Spread 3/4 of the sour cream ranch sauce onto an oven safe serving platter. (I used a cookie sheet)
3. Arrange tots on top of the sauce.
4. Drizzle remaining sauce on the top, and sprinkle on the toppings.
5. Place under broiler for a few seconds to melt the cheese.
Serve immediately

copied from this blog

Peach Smoothie

I found this recipe on Pinterest.  We are big into smoothies in this house and this one was great.  I tweaked the recipe because the original recipe called for Vodka and something else.  The peaches weren't quite ripe so there wasn't as much as a peach flavor as I hoped but we all still liked it. The recipe calls for frozen peaches but there weren't any at the store--they hadn't stocked them yet--and so I thought fresh peaches would be better anyway.  But, alas, the fresh ones weren't quite ripe.  Anyway, it was a great recipe so give it a try.


Peach Smoothie

2 cups fresh orange juice
1 cup peach greek yogurt
2 cups frozen sliced peaches (since I used fresh, I also added some ice)
2 tablespoons raw honey or 1 tablespoon sugar
1 teaspoon nutmeg

Blend all the ingredients until smooth.

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

We have been trying some new recipes lately.  Here are some recent ones that we enjoyed.  

We made this one minus the capers.  Very good.

Recipe: Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

• FAST
• VEGETARIAN

INGREDIENTS

1. 1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
2. 1/2 cup Kalamata or other black olives, pitted
3. 1/4 pound feta cheese, crumbled
4. 3 tablespoons drained capers
5. 3 tablespoons chopped flat-leaf parsley
6. 1/4 teaspoon salt
7. 1/4 teaspoon fresh-ground black pepper
8. 3/4 pound spaghetti
9. 6 tablespoons olive oil
10. 3 cloves garlic, minced

1. In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
2. In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
3. Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss

Creamy 5-Cup Fruit Salad

I am always looking for new fruit salad recipes. The boys didn't like this one as much (the didn't like the sour cream) but both Mike and I liked it alot. We tried it with and without the coconut and liked it both ways but we both agree that you don't really need the coconut. I don't feel it adds a whole lot to it. It's a super easy, fast recipe. I found it off of one of my favorite cooking blogs. We have tried a number of recipes from this blog and have liked every one so far. I just cut and paste this directly from her blog.

Creamy 5-Cup Fruit Salad
from melskitchencafe.com

*Serves 4-6 as a side dish

1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut

Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.

Recipe Source: adapted from my sweet and wonderful mother-in-law, Diane G.

Black Bean Salad

This is another diabetes recipe I found just doing a search. I wish I had written down where I got if from though.

Ingredients:
3 cups cooked black beans
2 tomatoes, chopped
2 red peppers, finely chopped
1 cup yellow corn
3 garlic cloves, minced (I don't think I used three)
1 jalapeno pepper, minced (I didn't put this in because of the boys but would if it were jut Mike and I eating it)
1/4 cup fresh lime juice
2 Tbsp red wine vinegar
1 Tbsp cumin
1 Tbsp olive oil
2 Tbsp chopped fresh cilantro (optional)

Preparation:
I lost the rest of the recipe so this is from my memory now. Drain the beans and chop up the tomatoes, peppers, and cilantro. Mix everything together. I served this with chicken but you could use it with a salad as well.

Vanilla-chocolate Parfette

We tried this last week and it was good--not my all time favorite but not bad. Of course, it would have been better if it wasn't sugar-free.



Vanilla-Chocolate Parfette
Cooking with the Diabetic Chef by Chris Smith


1 pkg. sugar-free vanilla pudding mix

1 pkg. sugar-free chocolate pudding mix

16 individual graham squares (or 1/2 cup crumbs)

2 oz semi-sweet chocolate, grated

1/2 cup fat-free whipped topping (we just used normal whipped topping)



1. In separate bowls, prepare the vanilla and chocolate pudding mixes according to package directions. Cover and refrigerate both puddings.

2. Crush the graham crackers into crumbs. Layer the parfette into 4 small custard cups, parfait glasses, or wine glasses. Spread 1 Tbsp chocolate pudding per serving. Top with 1 Tbsp graham cracker crumbs. Top with 1 Tbsp vanilla pudding. Top with 1 Tbsp graham cracker crumbs. Repeat for a second layer.

3. Garnish with the grated chocolate. Add a dollop of whipped topping if you wish. Serve.

Fried Rice

Fried Rice

White rice (brown rice would work also)
Frozen peas
Green onions (3 or 4)
Garlic (minced)
Soy sauce (just use this to taste)
Scrambled eggs (I use about three eggs)

Make rice according to package directions. We usually don't have instant rice on hand but instant rice will work fine. While your rice is steaming chop up green onions and make some scrambled eggs (place eggs in a bowl, add a little water or milk, whip and then transfer to a non-stick cooking pan and scramble). When your rice is steamed, transfer your rice to a frying pan with a small amount of oil in the bottom. Heat the rice in the pan and add your scrambled eggs, frozen peas, garlic, green onions, and soy sauce. With the soy sauce you just want to put enough in make your rice brown but you can really just put it in to taste. Cook until your peas are cooked through.

Sausage Pot Stickers and Cream Cheese Pot Stickers

My sister asked me to post the recipe for pot stickers. I've made them a few different ways but this way is the easiest. I learned how to make pot stickers from my mom. Since then I've tweaked her recipe just a tiny bit. I don't have any measurements so you'll just have to make it according to your taste.

Pot Stickers

Breakfast sausage (I have used the entire package but it makes way too much for our family so I only use half of the sausage)
Green onions (about 2 or 3 chopped)
Carrot (shredded)
Ginger (fresh or dry)
Wonton Wrappers (these are usually found in the produce section of the grocery store)
Water in a cup
Oil in pan for frying

1. Mix the sausage, onions, carrot, and ginger in a bowl. If you are using fresh ginger you want to make sure you use only a tiny piece of the ginger root. Just chop off a small part and chop into very, very small pieces. You can also use a cheese grater.
2. Heat the oil in a pan.
3. Spoon a small amount of the sausage filling into the center of the wonton wrapper. Dip your finger in the water and moisten the edges of the wrapper. Fold the sides over and pinch the sides together. You want to make sure all the sides are pinched together well enough that the oil won't get inside and burn your sausage mixture. Shape as desired.
4. When the oil is hot enough place the wrappers in the oil and cook on all sides until golden brown. If you turn your temperature up too high it will cook the wrapper but not the sausage mixture so make sure your temperature is at a low to medium temperature.
5. When the pot sticker is cooked, pull out of the oil and place on a plate that has a paper towel on it.
6. Eat with soy sauce.

Cream Cheese Pot Stickers

Wonton Wrappers
Cream Cheese (one package)
Powdered sugar (about 1/2 cup)
Vanilla (optional. When I use it I use about a teaspoon)
Water in a cup

You basically make these the same as the sausage ones. Mix the cheese, vanilla, and powdered sugar together. Place a small amount in the center of the wrapper and seal the edges. Fry in the oil just as you did the sausage pot stickers except you don't have to cook these as long as the sausage pot stickers because you don't have to worry about cooking the cream cheese. You just want them heated through.