Mediterranean Quinoa Bowls

 Cooked quinoa (can also use rice or couscous)

diced cucmbers

kalamata olives, sliced

cherry tomatoes, cut in half

chickpeas

fire roasted corn

shredded carrots

pepperoncinis

feta

diced peppers

hummus

Roasted Red Pepper sauce

Lemon dill sauce

favorite greek dressing

Top cooked quinoa with your preferred toppings and dressings.

Lemon Dill Sauce

 1 cup greek yogurt

2 Tbsp mayo

2 Tbsp fresh lemon juice

1 tsp lemon zest

1/4 cup fresh dill

sea salt and fresh ground black pepper to taste

In a small bowl, whisk together yogurt, mayo, lemon juice, zest and fresh dill.

Season with salt and pepper to taste.

Refrigerate in a sealable jar for up to a week in the fridge.

*Best if made a couple hours ahead

**We like to to use this sauce on our Mediterranean quinoa bowls. 

Feta and Roasted Red Pepper Dip and Sauce

 4 oz feta, room temperature

1/4 cup greek yogurt

1/2 cup roasted red peppers

1 clove galic, minced/grated

2 tsp fresh lemon juice

1/2 tsp oregano

1/2 tsp paprika (can used smoked paprika and half of each)

1/2 tsp pepper

1/8 tsp cayenne pepper (optional)

Put everything in a blender and puree until smooth.

*We like to use this as a sauce on our Mediterranean quinoa bowls.

Thai Coconut Red Curry Chicken

 3 Tbsp coconut oil

1 large sweet Vidalia onion, diced small

1 pound chicken breast or thighs, diced into bite size pieces

3 cloves garlic, finely minced or pressed

1 Tbsp fresh ginger, finely chopped, or 2 tsp ground ginger

2 tsp coriander

1 (13 oz) can coconut milk

1 1/2 cups shredded carrots

1-3 Tbsp Thai Red Curry Paste, to taste

1 tsp salt

1/2 tsp black pepper

3 cups baby spinach leaves

1 Tbsp lime juice

1-2 Tbsp brown sugar, optional and to taste

1/4 cup cilantro, chopped (basil may be substituted)

rice, quinoa and/or naan for serving

In a large skillet, saute onion in oil over medium-high heat until they begin to soften, about 5 mins, stirring occasionally.

Add the chicken and cook for an additional 5 mins, or until chicken is done. Stir often.

Add garlic, ginger, coriander and cook for about 1 min, until fragrant, stir frequently.

Add coconut milk, carrots, curry paste, salt, and pepper. Stir to combine. Reduce heat to medium and allow sauce to gently simmer for about 5 mins and sauce has thickened slightly.

Add spinach, lime juice and stir. Cook until spinach it tender. Add brown sugar to taste.

Sprinkle with cilantro and serve over rice with naan.

*I double this recipe when I make it for my family. 

King Cake (Kathleen Stancliffe from Althea Marino)

I'm not a fan of King Cake. I find them to be very dry cinnamon rolls. Each year we were in New Orleans, the Garcia's would host a large King Cake party where everyone would bring a store bought or homemade king cake and each year, Miss Kathleen Stancliffe would win the homemade one. I was always intimidated to make it, but this year I gave it a try. And I LOVE IT! Everyone loved it!

INGREDIENTS

3 packs yeast

2 C very warm water

1 C butter almost melted

1/2 C sugar

1 1/2 tsp salt

4 eggs

7-8 C flour (divided)

DIRECTIONS

Preheat oven to 350 degrees F.

Combine 2 C of the flour, sugar, and salt in a LARGE mixing bowl. Soften butter in microwave to ALMOST melted stage and add VERY warm water and butter to the flour/sugar/salt mixture. Stir with wire whisk. Add 3 packs yeast (add it dry) and stir until dissolved. Add 1 egg at a time, mixing well after each one. Add 2 more cups of flour. Exchange wire whisk for spoon here (and rinse off whisk immediately to avoid hard, dried-on flour). Add enough more flour to make dough easy to handle (I usually add about 2 1/2 more cups), and then dump out onto floured counter and knead until flexible, but not hard.

Rinse out bowl, dry, and then oil it lightly with vegetable oil. PUt dough in bowl, cover with towel and let rise until it reaches the top of the bowl (sometimes this takes an hour; sometimes it takes 2-3 depending on how warm your house is.) Punch down dough (kids love to help with this part!), and let rest for about 10 minutes.

BROWN SUGAR/CINNAMON FILLING (My favorite)

Mix brown sugar and cinnamon to your taste (should taste more like cinnamon than brown sugar). Store in zip lock bag to keep from getting hard.

CHERRY, APPLE, STRAWBERRY, BLUEBERRY, RASPBERRY, or BLACKBERRY FILLING

1 can cherry pie filling (blended for 2 seconds in food processor) - not too long because you still want pieces of the fruit. She said her daughter tried blackberry and said it was delicious but didn't enjoy the seeds. She has tried frozen jam (has to be frozen when used) instead of canned pie filling and it is a fresher taste. Her friend uses the lemon pie filling and it's their favorite.

CONTINUE

Melt another stick of butter completely and stir well. Divide dough into 2 equal amounts. Roll out dough (this is tricky - use your sixth sense! - if it's too thin it will tear, if it's too thick, it won't work thoroughly - I just rolled it out about as flat as I would pizza dough). Using a knife or pizza cutter, cut the rolled out dough into 3 pieces lengthwise. Using a pastry brush, "paint" melted butter on the 3 cut pieces.

For the brown sugar-cinnamon variety, generously sprinkle the brown-sugar mixture down the middle of each cut piece and spread just a little, then pat down and sprinkle a little bit of flour over the top. For the cherry or other fruit variety, spoon the briefly blended pie filling down the middle of each of the 3 cut strips. Spread slightly, but not too close to the edge. Be careful not to overfill because it tends to leak out when rising/baking. 

With the cherry and apple pie filling, I sprinkle some of the brown sugar-cinnamon mixture on top of the filling and then sprinkle a little flour on the top of that as well. Fold the short ends over just slightly and then fold the long ends in a tri-fold (like folding a letter) from the top down to the middle and then the bottom up and over the top. Bring the 3 pieces close together (don't be afraid of the dough!) Pick it up and gently swing it back down to the counter, giving it a little bit of a stretching as you do. Begin braiding in the middle; work to one end then go back to the middle and braid to the other end. 

Carefully place on huge cookie sheet (I did a big one on a regular cookie sheet and a small one in a pyrex glass dish), shape into oval or circle and pinch the ends together where they meet. Cover and let rise again. 

Bake at 350 degrees F for the 20 minutes (I always set a timer for 12 minutes and monitor until done). When cool, tuck small plastic baby wherever you want! Cool completely before frosting. I frost a small section at a time so the frosting won't dry out before sprinkling the sugar on top. Alternate the colored sugar (purple, green, yellow) Enjoy!

FROSTING

Soften 1 stick of butter. Add powdered sugar and milk alternately. Add about a teaspoon or two of vanilla to taste and pinch of salt. It usually takes 1/2 - 3/4 of a 2 lb bag of powdered sugar. Stir to desired consistency.

VARIATION

I use a cream cheese frosting for the cherry-filled and blueberry-filled (of any kind you choose) king cake. Blend a package of room temperature cream cheese with half a stick of butter, softened.Add powdered sugar a little bit at a time until the right consistency. I do not use vanilla or milk for this frosting unless it becomes a little too thick.

COLORED SUGARS

Pour 1 Cup of granulated sugar each into 3 ziplock bags. Add several drops of food coloring to get the desired color of sugar (the traditional Mardi Gras colors are purple/green/yellow); squeeze out air, zip bag and squish sugar until drops are mixed in with the sugar. Add more as needed.

Snickerdoodle Cookies

 Our favorite snickerdoodles!

INGREDIENTS

2 3/4 C Flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 C unsalted butter, just softened (I always only have salted)
1 1/2 C Sugar
2 Eggs
1 tsp Vanilla

CINNAMON SUGAR COATING

1/3 C Sugar
2 Tbsp Cinnamon

DIRECTIONS

Preheat oven to 350 degrees F. In a large bowl, mix together flour, cream of tartar, baking soda, and salt. Set Aside

In a stand mixer, cream together butter (just softened) and sugar. Add egg and vanilla and blend well.

Add dry ingredients to wet and mix well. IN a small bowl combine remaining 1/3 C sugar and 2 TBsp cinnamon. Roll into small balls and roll in cinnamon sugar mixture twice.

Place 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes.

Thanks to the original recipe found HERE.

Creamed Spinach

 This is by far the best way to eat spinach. All my kids love it! And mom and dad had it when they were in town and dad said he doesn't like spinach, but he ate all of his. I take it as a win.

INGREDIENTS

20 oz baby spinach (we tried fresh and frozen and fresh is hands down SO MUCH BETTER!)
2 Tbsp Butter
1/2 Medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 C Milk
1/4 C heavy cream (I didn't have any this time and used 1/2 oz more of cream cheese and a little less than 1/4 C milk)
4 oz Cream Cheese
Kosher Salt
Freshly ground black pepper
Pinch cayenne pepper
1/4 C freshly grated parmesan

DIRECTIONS

In large pot of boiling salted water, cook spinach for 30 seconds, drain and place in bowl of ice water. Allow to cool until you can handle, then squeeze all the excess water out you can.

In a large skillet over medium heat, melt butter and add onion, cook for 5 minutes until soft. Add garlic until fragrant, about 1 minute.

Add milk, heavy cream, and cream cheese to skillet. Simmer until cream cheese is melted. Season with salt, pepper, and a pinch of cayenne. 

Add spinach and parmesan and stir to combine. Enjoy!

Thank to the original recipe found HERE.

Mississippi Roast

 This is the best roast because it has a good flavor, but I also feel like it stays pretty moist, unlike other roasts.

3-4 lbs chuck roast, boneless

1 packet au jus mix

1 packet ranch mix

1/4 C butter

8-10 pepperoncini peppers

Put Roast in crock pot. Sprinkle au jus and ranch mix on top of the roast. Add butter and peppers around the roast. Cover the crock pot. Cook on low for 8 hours or high for 4-5 hours or until meat falls apart.

Chicken Zucchini Casserole

 I had a lot of zucchini from my garden and needed to find a different way to use it other than making zucchini bread. This is a great dinner and really simple. I used the measurements really roughly. I just put in as much as I wanted.

1 small rotisserie chicken (just as much chicken as you want)

3 medium zucchinis (diced or sliced)

1 box of stove top stuffing mix

1/2 C butter melted

10 oz can cream of chicken soup

1/2 C sour cream (optional, I didn't have this so I just omitted it)

Preheat oven to 350 and grease 9 by 13 baking dish. In a large bowl, melt butter and add in the stuffing mix. Set half or a little more of the mixture aside for the topping. 
Add chicken, zucchini, cream of chicken soup, and sour cream to the leftover stuffing and mix. Spread the mixture into the baking dish. Then sprinkle the remaining stuffing mix on the top. Bake uncovered for 35-45 minutes or until golden brown.

Caramel Apple Pie Cheesecake

 I made this for Thanksgiving and everyone raved over it. Cole even asked to take the rest of the pie home.

I made the crust with vanilla wafers because Dad is allergic to graham crackers. I also made the pie the night before and assembled it all and kept it in the fridge. Then I cooked the next day.

Apple Pie Filling:

2 3/4 C apples diced into 1/2 inch cubes (roughly 3 apples)

1 Tbsp melted butter

1/4 C light brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

1 Tbsp fresh lemon juice

1 1/2 Tbsp corn starch

1/2 C water

Graham Cracker Crust (Vanilla Wafer option)

2 1/4 C graham cracker crumbs (vanilla wafers)

1/4 C light brown sugar

1-2 tsp cinnamon (to taste)

6 Tbsp butter melted- slightly cooled

Crisp Topping

1/2 C flour

1/2 C light brown sugar

1/2 C quick oats

1 tsp cinnamon

1/4 tsp nutmeg

1/4 C butter melted

Cheesecake Filling:

12 oz cream cheese

1/2 C sugar

1 1/2 tsp vanilla

2 Tbsp flour

1 large egg

Topping:

Caramel Sauce whip cream, or vanilla ice cream (I forgot the caramel sauce and it was still amazing!)

Apple Pie Filling: 

Peel apples and dice into 1/2 inch cubes. In large saucepan melt 1 Tbsp butter. Add apples cubes, brown sugar, lemon juice, corn starch, water, and spices.

Crust:

Preheat oven 350. In a bowl stir cookie of choice (graham or wafers), cinnamon, and brown sugar. Add melted butter and stir until everything is evenly moistened. Press the mixture into the bottom and the sides of the 9 inch pie dish. Bake 8 minutes and then let it cool.

Crisp Topping:

Stir together flour, oats, brown sugar, and cinnamon. Add melted butter and whisk with a fork to make the crumbs.

Cheesecake Filling:

Beat softened cream cheese with sugar, vanilla, and flour. Add slightly beaten egg and mix just to combine. Spread the mixture in prebaked crust pan.

Then spread the apples over the cheesecake layer. Sprinkle with the crisp topping and bake for 35-40 minutes. If it starts browning on the top too much tent the top with aluminum foil.

Cool before serving. Drizzle with caramel sauce.

Salsa Fresca Chicken Bake

 2 lbs chicken breast (roughly)

1/4 tsp cumin

1/2 tsp salt, divided

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp red chili pepper flakes (sometimes I don't put this in)

2 C grape or Roma Tomatoes diced

1/2 C onion, chopped

1/3 C chopped jalapeno (whatever you can handle)

1/2 C chopped cilantro

1/2 lime juice (fresh is best)

1 C shredded mozzarella

Preheat oven to 400. Chop chicken into small bite size pieces and place into the bottom of a large baking dish. Season it evenly with cumin, garlic, red pepper flakes, 1/4 tsp salt, and pepper. Mix the chicken up to coat it evenly.

In a bowl combine chopped tomatoes, onion, jalapeno, cilantro, and lime juice with 1/4 tsp salt. Pour over the chicken and top it off with mozzarella.

Bake for 25-30 minutes or until chicken is cooked through.

Grilled Coconut Lime Curry Chicken With Coconut Rice

 A friend made this for us and it was so delicious. It is healthy too. I was surprised at how much I liked it.

Marinade for Chicken

1 Tbsp olive oil

1 lime

1/2 tsp cumin

1 tsp ground coriander

1 Tbsp Coconut Aminos  or substitute Soy Sauce (low sodium)

1 Tbsp Honey (raw)

1 tsp salt

1 tsp curry powder

4 Tbsp Coconut Milk 

1 dash cayenne pepper

14 oz chicken breast

COCONUT RICE

1/2 C Jasmine Rice

1 1/2 C Coconut Milk

1/4 C water

dash of salt

Optional Sides/Toppings

Pineapple (grilled)

Asparagus (grilled)

Cilantro

Lime

Add olive oil, lime zest & juice, cumin, coriander, coconut aminos, honey, salt, curry powder, 4 Tbsp coconut milk, and cayenne to a bowl. Mix together. Pour half into a bag for marinade and save the other half in the fridge. Slice chicken and add to the marinade. Marinate for 2 or more hours.

Coconut Rice:

Add 1 1/2 C coconut milk, water, rice, and a pinch of salt to a pot. Bring to a boil. Turn heat down to low, stir rice, cover, and let cook for 20 minutes. Stir and remove from heat.

Chicken:

Remove chicken from marinade. Heat up grill to medium-high heat. Add chicken to grill and cook for 5 minutes per side. 

Serve chicken over coconut rice and top with the remaining marinade in the fridge. Optional toppings of chopped cilantro, lime juice.

Lasagna Soup

 I may not make lasagna ever again! Only half kidding. This soup is really good and it is so simple to make. 

1 lb. ground beef (or half sausage half beef)

1 onion diced

4 minced garlic cloves

1/4 tsp red pepper flakes

1 24 oz jar your favorite tomato sauce (I used tomato basil)

8-10 C chicken broth, divided

14 oz can crushed or diced tomatoes

2 Tbsp tomato paste (I don't think I actually had this)

2 tsp balsamic vinegar

1 1/2 tsp sugar

1 Tbsp dried basil

1 tsp dried parsley

1 tsp dried oregano

1 tsp salt

1/2 tsp pepper

1 bay leaf

15 lasagna noodles, uncooked (however many you like, I liked the noodles)

1/2 C Heavy Cream

Optional Toppings:

Parmesan Cheese

Mozzarella Cheese

Ricotta Cheese

Cottage Cheese

Heat large pot on stove. Add ground beef and onion and cook until beef is browned. Add garlic and red pepper and saute for 30 seconds. Drain any excess fat.

Add tomato sauce, 6 C chicken broth, tomatoes, tomato paste, balsamic vinegar, sugar, spices, bay leaf, and lasagna noodles. Bring to a boil then reduce to a simmer until the noodles are tender. Stir occasionally (roughly 20-30 minutes)

Remove bay leaf and stir in the heavy cream and 2-4 cups of chicken broth to get the desired consistency. Add whatever cheese you prefer. (I just added parmesan the first time and it was delicious!)