Bourbon Pecan Pie Truffles

 Bourbon Pecan Pie Truffles

2.5 cups pecans (or walnuts), toasted and chopped

1 cup graham cracker crumbs

1 cup dark brown sugar, packed

1/2 tsp salt

2 TBSP maple syrup

2 TBSP butter

1/4 cup bourbon

1 tsp vanilla

6 ounces dark chocolate chips

1.5 TBSP coconut oil

In large mixing bowl, combine chopped nuts & graham cracker crumbs. Combine maple syrup, butter, brown sugar, and salt in a small glass bowl and microwave it twice 30 seconds each time. This will dissolve the sugar and reduce the grittiness. Add to nuts mixture, then add bourbon and vanilla. Stir together well, then roll into small balls and freeze for two on a cookie sheet. In the top of a double boiler, melt the chocolate and coconut oil together. Dip balls and drop into candy cups. Optional: sprinkle with flaky sea salt or cinnamon. 

Macy's Swiss Potatoes

 Macy’s Swiss Potatoes

2 pounds frozen shredded hash browns

2 cups whipping cream

2 cups shredded swiss 

1/2 cup melted butter

salt

pepper

garlic powder

ground mustard

Thaw potatoes slightly, mix all together, bake at 350 for about 75 minutes.

Mexican Chicken Soup

 Mexican Chicken Soup

1 tbsp olive oil

1-2 bunches green onions, chopped (including greens)

1-2 white or yellow onion, diced

1 tbsp minced garlic

1/2 package matchstick carrots, diced even smaller

2-3 celery sticks, diced

1 can Rotel tomatoes

5 cups chicken broth

1 rotisserie chicken, deboned and chopped

1 tbsp cumin

1 tsp chipotle chile powder

1/4 cup lime juice

2-3 avocados, diced

1 bunch fresh cilantro

salt & peper

Optional: cooked rice and/or tortilla chips for serving over, as well as shredded cheese and sour cream

Heat oil, then sauté onions, carrots, celery, & garlic for about 4 minutes. Add the tomatoes and continue cooking for about another minute. Add the cumin, chili powder, and stock, then bring to a boil. Redue heat and simmer on low for about 15 minutes. Finish by adding lime juice.

Add chicken, avocado, cilantro, and extra green onion tops to bowl. Ladle broth over and garnish with any extras!

Original inspiration recipe at SkinnyTaste! 

Quick, Easy, Delicious Bean Dip

 

15 oz can Cannelini beans, drained & rinsed
2.5 ounces olive oil
5 roasted or 2 raw garlic cloves
2 Tblsp lemon juice
a sprig of rosemary
a sprinkle of red pepper flakes
black pepper and salt to taste

Pulse to desired consistency.
Serve.

Super Easy & "Healthy: Banana Bread

Even Boo can make this without messing it up! And even the staff at Boo's school think it is delicious without knowing it is healthy! 

https://gimmedelicious.com/healthy-moist-banana-bread/

Chicken Tikka Masala

Quick reference for this Cook's Country recipe, however, it often reflects as being behind a pay wall, in which case, this link should work instead.

Super Easy Boo-Proof Bread

1 Tbs active dry yeast

1 ½ cup lukewarm water

5 Tbs (100 g) orange blossom honey

2 ½ Tbs (34 g) vegetable oil

½ Tsp salt

2 ½ cups (386 g) whole wheat flour

Approx. ¾ cups (100 g) unbleached bread flour

Combine the yeast, oil, and honey with the lukewarm water until yeast is dissolved.  Let stand 5 minutes, until yeast activity (foaming) is observed.

Combine the whole wheat flour and the liquid mixture in the mixing bowl.  Using dough attachment, mix on lowest speed for 2 minutes.  If you are mixing by hand, knead the ingredients for 5 minutes to combine thoroughly.  Add salt and half of the bread flour.  Mix or knead for a few more minutes and assess if mixture needs more flour.  Dough should hold together and be moist but not sticky.  If it is crumbly and pulling apart, dough is too dry; add 1 Tbs water at a time until desired consistency is achieved.  

Form dough into a ball, and set aside in a lightly greased bowl and cover with slightly dampened towel.  Let dough rest in warm space for at least 2 hours.

Preheat oven to 375^o.  Line two cookie sheets with parchment paper.  Divide dough into four pieces and form into small discs and place on cookie sheet.  Sprinkle some reserved bread flour onto discs. 

Place in oven and bake approximately 15-18 minutes or until done.  After baking, cool on wire racks.  Bread may be frozen if stored in freezer bag.

The Magical Made-Up Chicken Soup

1 to 1.5 pounds frozen seasoning blend (onions and bell peppers)
1 bag matchstick carrots
Quart of chicken stock (kitchen basics, preferably)
White wine
2 Chicken bouillon cubes
3-4 chopped chicken breasts (or 1 rot. chicken)
3 bay leaves (optional)
Salt and black pepper 
1 tbsp turmeric
1 tbsp garlic powder
1 tbsp onion powder
(optional: cayenne, curry)
Good sprinkle of italian seasoning 
3 cups half and half (can be substituted with other options)
Pasta of choice (optional)


Saute seasoning blend and carrots for a few minutes with butter and olive oil. Stir in chicken stock, some white wine, and 2 bouillon cubes. Add chicken, bay leaves, and seasonings. Simmer for awhile, remove from heat, and had 3 cubs of half half at the end, stirring quickly to incorporate. Serve with pasta, as desired. 


We have also confirmed the soup is similarly delicious with coconut milk instead of half and half, which makes it a good dairy free option if necessary!

Spaghetti Sauce

Again, this was originally just sent as a text block of directions. However, it is quite effective. 

Pound or so of ground beef or pork or sausage. Brown with onion and drain fat. Add a can of Hunt's tomato purée. And a can of petite diced tomatoes. And a packet of McKenzie spaghetti sauce mix (with gravy mixes, etc.) Add some garlic powder, a sprinkle of salt, and pepper. Simmer for a few minutes.

Marcus's Meatloaf

1.5 lb pork

1.5 lb ground beef

2 diced onion

2 packets onion soup

3 eggs

Small can evaporated milk

Black pepper

Worcestershire - good splash

PJ's seasoning

That's all that I was sent when I asked for a recipe. Combine, put in a pan, and cook relatively hot until it is done. 

Chicken and Wild Rice Casserole, Perfected.

This is a modification of the existing recipe on the blog, but somehow this is a little lighter while still being just as delicious!

1 rotisserie chicken, deboned

2 4.3 ounce boxes of wild rice (I use rice a roni), prepared to packet direction

1 onion finely chopped

2-3 celery sticks, finely chopped (optional)

1 can cream of celery soup

1 bag of frozen, chopped broccoli, lightly steamed

1 LARGE bag frozen chopped spinach

1/2 cup chicken stock, as needed for moisture

3/4 cup of shredded swiss and guyere (my grocery has a bag of this)

3/4 cup of shredded cheddar

Combine prepared rice & chicken. Saute onion & celery in butter and/or olive oil for several minutes, then add to rice mixture. Stir in chicken stock, soup, swiss and guyere, spinach, & broccoli. Top with cheddar. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.