Irish Soda Bread Scones

2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
2 c. creamy yogurt
1 tbsp. maple syrup
1/2 c. butter, cut up and frozen
1 c. raisins
1 egg for egg wash

Combine dry ingredients.
Combine yogurt and syrup (if using greek yogurt, add a bit of milk).
Incorporate butter into flour mixture until coarse crumbs form.
Add wet ingredients, knead until just combined.
Form dough into a round loaf.
Cut into triangles and arrange on a cookie sheet separated.
Scramble egg and coat each scone with egg wash.


Bake on 375 for about 15 min.

Enjoy! YUM!

Chocolate Cherry-Dipped Pretzels

We got a chance to use our Santa plate this year for many a dish and appetizer or snack.

Here is a fun snack to try out with those cute new Christmas dishes. :)

These cherry chocolate pretzels are sooooo delicious and will be a big hit with your kiddos, guaranteed!

(If you like cherry cordials, we are on the same wavelength)

Ingredients:

Honey Wheat Pretzel Sticks

Recipe for Mint Chocolate Sauce {Here}, 

substituting cherry andes confections for andes mints.

red colored sugar

apples 

Directions:

Make your sauce

Using a spoon, dip pretzels and roll all the way around in the chocolate until the tip *or however much you want* is covered

Chill in the refrigerator for 20 min.

Add Christmas sprinkles or colored sugar

Who knew that the sugar-sprinkled apples would be the big hit?!

#kids #canneverpredict

yum, yum, yum!

Enjoy!

two easy-peasy chocolate sauces (with agave nectar!)

These sauces are very versatile. I have given you examples for serving, but feel free to be creative! These are so easy-- I hope you try them! They may just give nutella a run for its money! :0)

Chocolate Peanut Butter Sauce (for serving with graham crackers)

• 1/4 stick of butter
• 1 tbsp. cocoa powder
• 1 tsp. agave nectar
• 1 heaping tbsp. peanut butter

-Melt about 1/4 a stick of butter
-Add 1 tbsp. cocoa powder
-Add the agave nectar and peanut butter
-Stir, and Melt again 15 seconds

Mint Chocolate Sauce (for serving with ice cream)

• 1/4 stick of butter
• 1 tsp. agave nectar
• 1/2 cocoa powder
• 4 Andes Mints

-Melt 1/4 stick of butter
-Stir
-Add agave nectar
-Add cocoa powder
-add the mints and melt for up to 30 seconds, stopping to stir
-if it isn't pepperminty enough, add 2-3 drops of peppermint extract or oil.

Ideas for use:

Dip for pretzels, graham crackers, ritz crackers, etc.
Sauce for pancakes, ice-cream, bread, cake
Eat it plain, on a spoon
Any kind of seasonal dessert
Cool it and use like "chocolate chips" on desserts *like brownies, etc*
Have it with coffee or hot cocoa


That's it! So easy and so ridiculously delicious.  Share this snack with your husband and kids! :0)

Two Fall Delights

I love fall! The ingredients and food that is in season is one of my favorites of all the year! So fun :)

The great thing about these recipes is they are low-carb; the second one qualifies if you are doing a paleo or low-carb/no carb diet!

This might seem like a lot of ingredients, but you can buy one package of sausage for ...!both! And a little goes a long way. My kids will not for sure eat these, so if you have kids I recommend quesadillas on some corn tortillas or having some macaroni and cheese on hand.

Stuffed Green Peppers

ingredients:

green peppers

brown rice

italian sausage

cheddar cheese

garlic powder

salt and pepper

curry powder

dried onion flakes

Wash green peppers and cut off tops

Remove seed and place in small baking dish

Cook rice

Cook sausage- add other ingredients to rice and mix

Put rice filling into green peppers, pressing as you go until they are overfull

Bake on 375 for 25 min.

Add cheese and broil until cheese is brown and bubbly

Stuffed Acorn Squash

ingredients:

carmelized onions

crumbled sausage

sliced carrots

butter

parmesan cheese

cinnamon

applesauce

sliced almonds

coconut oil

herbs (rosemary or thyme)

Bake on 400 for 35 min.

Cook sausage

cook onion in coconut oil for 20-25 min, stirring every 5 minutes until well-browned!

add other ingredients to filling

Add filling and top with parmesan cheese

broil in the oven 3 min or until cheese is browned 

Curried Baked Butternut Squash

This was so absolutely delicious, filling, satisfying, and healthy.

I highly recommend it!

Ingredients:

1 medium-sized butternut squash

 handful sliced almonds

1/4 c. cheddar cheese

2 heaping tbsp. curry powder

pinch garlic powder

1/2 tsp. dried onion flakes

salt and pepper

Directions:

Slice in half and lay face up on baking sheet

Spritz with olive oil

Bake squash on 400 for 35-40 min.

scoop out some of the flesh and mix together with:

cheese, almonds, and spices

return to oven for 15 min

or until the cheese is beginning to brown

mix and serve!

Mediterranean Feast

This platter includes: grilled chicken pitas, hummus, kalamata and green olives, cucumber, cherry tomatoes, feta cheese, yogurt sauce, and other assorted veggies

Stephen grilled chicken breast on the grill, and I made the yogurt sauce

Yogurt Dipping Sauce (for chicken pita wraps)

-1 c. greek yogurt

-1 tbsp. lemon juice

-dash garlic salt

-diced cucumbers (about 1/2)

-chopped parsley

-2 tbsp. tahini sauce (optional)

Prepare the sauce a few hours ahead of time and allow the flavors to meld and marinate.

you can add the feta to your wrap or eat it as a side.

You can serve it with Quinoa, salad, and hot tea!

Three Summery Treats

American Flag Fruit Pizza

shortbread is my kryptonite. I love it so very much. It's dangerous.

a classic shortbread recipe should be in every American chef's repertoire. It is simple, easy, and fantastically delicious. You can vary it in so many ways.

This year for the Fourth of July, I made this berry fruit pizza. I started with a classic shortbread crust. Once cooled, I added a mixture of berry cream cheese mixed with cool whip. After that first layer, you can add your berries in a fun design. I didn't have whipped cream on hand, but you can add that, too!

-blackberries

-strawberries

-cream cheese

-cool whip

-whupped cream (optional)

-cookie base (crust) - like this similar

BLT pasta salad

-any kind of pasta

-top with lettuce

-tomatoes

-bacon

-balsamic vinaigrette dressing 

(my absolute favorite salad dressing)

My third "treat" was this DE.LICIOUS. cole slaw made by a friend. You can see a picture on instagram, 

https://www.instagram.com/p/BV5SKvZg91J/?taken-by=tacywb

Low-calorie Cole Slaw

-cabbage

-carrots

-plain fat-free yogurt

-apple cider vinegar

-red onion

-mustard

-salt and pepper

-dill weed

-cilantro 

I have to be honest... a friend made this for us. She brought over some BBQ with this delicious cole slaw. It is hands down the best cole slaw I have ever EATEN. It makes my mouth water just looking at that.

Me at the beginning of the Summer (after Conrad was born) :-O

Avocado Toast

-sourdough bread

-mayo

-1/2 avocado, well-ripened

-1/4 small tomato cut up

-dried onion flakes

-s&p

-creamy balsamic vinaigrette

-lemon pepper

while bread is toasting, mash avocado with fork.

slice tomato.

spread a thin layer of mayo on toast.

add avocado, and spice with lemon pepper.

add tomato, then salt and pepper.

finally, add a small pour salad dressing and top with your dried onion flakes.

This was so delicious as a grown-up lunch, great accompanied by soup.

Carrot Soup

Peel and chop up 8 carrots.
Add to stock (I used chicken because of the flavor but vegetable stock would work too)
Add a chopped up onion and about 1/2 a clove of garlic.
salt and pepper— now and later!
Cook to simmer for 30 minutes.
Add to vitamix, set to Hot Soups and run program.
Add about a tablespoon of lemon juice and a large pour of whole milk or cream.
Salt to taste, and serve!

Delicious— almost buttery in flavor and so easy!

Cauliflower Cheese Soup (add potatoes)

Without delay, the recipe that inspired mine is right here for your perusal, and you can just go straight there if you want to make it like she tells you to...
http://realhousemoms.com/slow-cooker-cauliflower-cheese-soup

• 1 (32-oz.) box chicken broth
• 1 head cauliflower cut into chunks, green part discarded
• 1 cup diced leeks
• 2 garlic cloves
• 1/4 tsp. pepper

Add this at the end

• 3 cups shredded sharp cheese
• 1/2 cup heavy cream
• salt to taste

For serving

• 6 slices of bacon, cooked and crumbled
• chopped chives
• additional shredded cheese

I'm going to put the recipe into my own words, because usually that increases my chances of ever making it again .... for some reason!

Why didn't anyone tell me that leeks are not only delicious but so beautiful? #firsttimeusingleeks

1. Chop up leeks (like onions), cauliflower, and garlic and put it in the slow cooker with the broth.

mmmmm.... veggies! ;-)
2. Let it cook all day.  On low. :0)

At this point, I added some leftover (pre-cooked) potatoes. Probably a handful or so!

3. Blend using a stick blender- or a regular blender will do!

sidenote>> I was worried/wondering if leeks would be soft enough to blend once cooked for a long time in the slow cooker. Yes, yes they are! :0)

4. After blending, add your milk (or cream), and a handful of cheddar!


YUM-mo.  I actually added about 2 c. of leeks, because I had no idea how powerful their flavor would be.  Now I know! The recipe definitely called for 1 c.! ha.

And... I'm making this again. I think it will be one of my go-to for Fish Friday/Meatless Meals during Lent!!! Just subtract the bacon.

Tuna Sandwich Thyme

We love fish in our house, and being Catholic, I'm always searching for good recipes that fall under the category "Soups, Meatless, Vegetarian, or Fish" for Fish Fridays!!;-)

Here is a recipe for one of our favorites, tuna salad sandwich. 

-hot dog bun, cut in half

-3/4 can tuna fish, drained (1 can can easily make 2 sandwiches*)

-2 celery sticks

-mayonnaise

-thyme or italian seasoning

-dried or fresh minced onion (optional)

-3 diced bread and butter pickles (optional)

-salt (if needed) and pepper (optional)

Combine tuna, diced celery, enough mayonnaise to cover ingredients, onion, and diced pickles in a small bowl.  Stir together until well-combined. Top with your thyme and italian seasoning.

Spoon/spread onto hot dog bun, and enjoy!

For the "High Stakes Tuna Sandwich,"

turn it into a tuna melt. Add grated cheese and still under a broiler set to High for 3 min.

*I like to add more celery if I'm making 2 sandwiches

If you're serving yourself, but want leftovers, make enough for 2

Devil's Food Cake With Oreo Crumbs-Frosting

Devil's Food Cake With Oreo Crumbs-Frosting

1 c. milk
3/4 c. cocoa
1/3 c. white sugar
1 c. butter
1 c. brown sugar
3 eggs
1/4 c. sour cream
1 tsp. vanilla
2 c. sifted cake flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350.

Heat milk in a small saucepan until bubbles begin to appear around the edges. Remove from heat.

Mix cocoa and white sugar together in a small bowl and slowly beat in warm milk. Let cool.

Cream the butter with the brown sugar. Beat in the eggs, sour cream, and vanilla. Add cocoa mixture.

Mix remaining dry ingredients together and gently blend into butter mixture. Do not overheat.

Turn into 2 well-greased and floured 9-in. layer cake pans, and bake for 25-30 mins. until cake shrinks slightly from sides of pan and springs back when touched gently in the center. Cool on a rack for a few minutes, then turn out of pans onto rack.

Wait until completely cool before frosting.

Seven-minute frosting

4 egg whites

1 1/2 c. sugar

3/4 c. water

1 tsp. cream of tartar

1/8 tsp. salt

1 tsp. vanilla

2 c. Crushed oreos

Combine egg whites, sugar, water, cream of tartar, and salt in top of double boiler. Set over simmering water and beat with an electric mixer for about 5 minutes, until soft peaks are formed. Remove from heat and stir in vanilla. Keep beating until frosting is stiff enough to spread. Use immediately. This looks like a lot, but use it all; it is enough to fill and frost the cake.

Halve the frosting. With the frosting for the center, fold in half of the crushed oreos.

Use the plain frosting for the outside. When frosted, gently pat handfuls of oreo crumbs around the edges!

Winter Squash Two Ways

According to this blog, I was really into serving squash with roasted red peppers two years ago. Sounds yummy! This year, my big discovery is the addition of feta cheese. So. good. It is gluten free and delicious.

Stuffed Acorn Squash~ Simple!

-Slice into 6-7 pieces
-Spray the pan and the tops of the squash with olive oil (you can buy this with the Pam spray)
-Bake on 375 for 45 min. or until tender
-Add diced dried onion, salt, and pepper
-Add feta cheese
-Broil on hi for 5 minutes or until melted

Stuffed Butternut Squash~ with Cumin

-Slice in half
-Spray the pan and the top of the squash with olive oil
-Bake on 400 for 45-1 hr depending on the size of your squash
-Sprinkle with salt, pepper, cumin, and dried onion
-Add feta cheese
-Broil on hi for 5 minutes

I hope you try this! ;-)

For more squash recipes on this blog, see:

Butternut Squash Casserole

Creamy Ginger Butternut Squash Soup

Shrimp Scampi over Spaghetti Squash

For the Shrimp:

-1 lb medium shrimp, peeled and deveined

-1 tbsp. pure olive oil

-2 tbsp. garlic, finely chopped

-1 1/2 c. dry white wine 

-scant 1/4 c. lemon juice

-1 tsp. italian seasoning

-1/2 c. softened butter

-1/2 c. parmesan cheese

instructions:

1. heat skillet and add olive oil

2. add shrimp and cook until tender and no longer translucent, reduce heat. Remove shrimp and set aside.

3. add garlic and cook 2-3 min. no more

4. add white wine and lemon juice

5.cook until wine is reduced by half. After reduced, add italian seasoning.

6. reduce heat to low, add butter.

7. add shrimp back to sauce and season with salt and pepper

8.sprinkle with parmesan cheese

to cook the spaghetti squash:

http://eatwithinyourmeans.com/how-to-cook-spaghetti-squash/

Baked Stuffed Green Peppers

via Jodeze Home and Garden

2 green peppers
1 c. brown rice
2 bratwursts, diced
1/2 onion
parmesan
salt and pepper
garlic powder, chili powder, or cumin, if desired

-Cook rice according to package instructions. 
-Cook bratwurst, according to package, and dice.
-Slice off the tops of the green pepper.
-Reserve 1/4 c. diced pepper for filling.
-Soften the onion and green pepper in olive oil.
-Add to rice and brat mixture.
-add seasonings
-Fill the rinsed-out green peppers with rice mixture.
-Dust with Parmesan cheese.
-Bake upright filled peppers on 350 for 25-30 min. or until green peppers are softened but not overcooked.

Serves 2

My Newish Favorite Food: Irish Nachos

photo via handmade & craft

Irish Nachos with Pulled Pork.

It is Southern, it is Irish, it is awesome.

Bake potatoes. Like, make Baked Potatoes

Cut into fourths and scoop out some of the potato, leaving the "skins."

Alternatively: thinly slice potatoes and bake like this recipe (below)

Top with pulled pork, sour cream*, melted cheese, salsa or tomatoes, and green onions (or chives... is that the same thing?). Here is a "real" recipe ;)

-Preheat oven to 450 degrees F.
-In a large bowl combine potatoes, olive oil, rosemary, thyme, salt, and pepper. Stir until coated.
-Place potatoes in a single layer on a cookie sheet. Bake for 20 minutes. ... 
-Place cooked potatoes in a large oven safe skillet. Top with cheese and bacon or pulled pork (can use leftover pork shoulder from slow cooker). ...
-Sprinkle with green onions.


YUM-O!!!!!

* I have been using Greek yogurt, and I honestly can't tell the difference!!! In taste;)

The Perfect Iced Mocha.... When You Know You're Gonna

~1 tsp. sugar

~1 heaping tbsp. cocoa

~1 shot espresso

~1 1/2 c. milk, cold

~4 cubes ice

~handful crushed ice

~mason jar, with lid

1. Brew a shot of espresso

2. Meanwhile, stir together your cocoa powder and sugar

3. Add hot and steaming espresso to cocoa mixture and stir until dissolved

4. Add milk and ice

5. Put lid on mason jar and shake a few times

BONUS: The lid will keep flies and mosquitos out of your drink!

Spicy Salmon With Teriyaki Pan Sauce

ingredients:

-2 pieces of salmon

-1/2 c. soy sauce

-2 large cloves garlic, pressed

-1/4 c. brown sugar

-sugar (opt)

-fresh ginger root, chopped or diced

-dash red pepper flakes

-1-2 tsp. veg./ olive oil

-dash garlic salt

We ate this dish when our kids were with their grands. I made it spicy this time, because it just sounded so good. And it was! So delicious, you guys. ;)

First, take your salmon out of the freezer, and place into a glass dish with water. Let it thaw overnight or for a day in the fridge.

When it is thawed, take it out and pat dry with a paper towel.

Dice your ginger root and press your garlic.

Start your sauce by adding 1/2 c. soy sauce to a small saucepan.

Add garlic and let it cook for about 2 min. or so.

Add 1/3 c. water and then your 1/4 c. brown sugar, or alternatively 1 1/2 tbsp. brown sugar and 1 tbsp. white sugar.

Cook down about 2-3 min., until sugar is completely dissolved in the water.

Strain chunks of ginger if there are any.

Set your sauce aside.

To cook the fish, add a bit of olive oil to a pan.

Put fish, skin side down, and without fully cooking it, let it get hot, 1-2 min. Meanwhile, coat the top side with soy sauce and a dash of garlic salt. Flip & cook 3-4 min.

Flip and cook again, 3-4 min. on the other side (the first side).

At the end, add your sauce, and heat until hot, but not bubbling.

If it boils in the pan, there is a risk that the sauce will burn. 

(That's why you should add it at the end.)

Serve with rice and steamed carrots.

Enjoy!

Papaya Chia Seed Smoothie

Mmmm.... papaya. A little thick around the middle, it makes excellent juice, if you've never tried it. Stephen and I had a lot of papaya juice on our honeymoon in Costa Rica!  This smoothie recipe is sure to delight you, and hopefully your kids, too. I've made it a few ways. Let me share them with you:

Version 1: More Acceptable to Adults

-1/4 papaya sliced into pieces

-1 c. greek yogurt (strawberry flavored)

-1 c. orange juice

-2 tbsp. chia seeds

-1 c. frozen blueberries

-1 handful (4-5 pieces) ice

To prepare, slice in half, and scoop out papaya seeds. Slice papaya into pieces for easier blending. Put everything in a blender or vitamix and press start. Let it complete the smoothie cycle, pour into a glass or cup, and enjoy!

Version 2 (more acceptable to my children--- ask me how I know!!)

-skip chia seeds

-1-2 bananas

-1 c. frozen blueberries or frozen strawberries

-1 c. strawberry greek yogurt

-1-2 c. orange juice

-1/4 a papaya, sliced into pieces

-1 handful (4-5 pieces) ice

Papaya can have an odd flavor. However, it makes the tang of the blueberries more mild and creates a more flavorful smoothie overall in this particular mixture.

Enjoy!

Spicy Tilapia

4 tilapia fillets

1 1/2 tsp. old bay

1 tsp. ground ginger

1/2 tsp. garlic salt

1/2 tsp. crushed red pepper

2 small pats butter

I’ve tasted enough bland tilapia in my day to know that when I eat a good piece of fish, I will gladly and willingly shovel two or three pieces of it down my gullet.  This happens to fall into the latter, non-bland variety. When such a delicious piece of fish comes along, I am happy to share it with you, dear friends!

I like to cook fish, and like Julia Child’s recipe for boeuf bourgignon, you should pat your defrosted fish (only defrost under cold running water) with a clean paper towel so that it isn’t dripping wet. The water will interfere with cooking a cook piece of fish.

Add a pat of butter to a hot pan, let it start to sizzle. Lay four tilapia fillets and cover the top side of your fish with seasoning. Let the underside of the fish get hot, but don’t wait for it to cook or you won’t have seasoning cooked in on that side. Once it gets hot, flip the seasoned side over and cook for about 4 minutes on high heat. Check it and if it is white and a little browned in spots (like grilled chicken), it is ready to be flipped. After applying the rest of your seasoning to the other side, flip it and cook another 4-5 minutes until reverse side is white with browned spots, as well.

The great thing about this combination of spices, I think, is that the spice is spicy without being too hot, the ginger tempers the Old Bay and makes it more rounded out (less of the plain salt hitting your tastebuds), and the butter makes the finish rich. I think this recipe could be taken up even a few more notches with real garlic, minced or pressed.;)

Enjoy!!!