Key Lime Pie Shots

 Key Lime Pie Shots

Juice & zest of 7 limes. (I usually cheat and use 3 limes, and bottled key lime juice to make 1.25 cups total)

8 ounces condensed milk, mixed with 9 cups cold water

15 ounces lemon vodka

15 ounces coconut rum

10 ounces white or dark rum

Mix all together well in a gallon jug and refrigerate for several hours.

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.

Quick Brunswick Stew.

Quick Brunswick Stew

2 medium onions, diced

1-2 cloves garlic, minced

1/2 stick butter

1 bag (1 pound) frozen baby limas

1 bag (1 pound) frozen corn

1 14.5 ounce can petite diced tomatoes

1 8 ounce can tomato sauce OR preferably one 10 ounce can tomato puree

1 cup good BBQ sauce, such as Sweet Baby Ray's

1 quart chicken stock

1/2 tsp tabasco sauce

1/2 tsp black pepper

1/2 tsp salt

1.5 pounds smoked pulled pork from your favorite purveyor

OPTIONAL: 1 pound of pulled/diced chicken or turkey

Cook onions & garlic in butter over medium heat for about 5 minutes. Add beans & corn and cook for about another five minutes, allowing them to thaw. Add everything else, bring to a boil, then reduce to simmer for about 20 minutes. 

Serve with cheese, sour cream, etc, with good bread.

Hummingbird Cake

I've just come here looking for my hummingbird cake recipe, and was alarmed to discover that I don't have it on here. After some quick discussion, I am relieved to be reminded that the Southern Living version is the ONLY recipe that should ever be used!

Birdseed Bars

I saw this homemade granola bar on an episode of Annabel Langbein's PBS show, and it has instantly become the daily breakfast for my wife. They are delicious by themselves, but are elevated by a spread of peanut butter, almond butter, or Nutella!

BIRDSEED BARS:

2 cups oatmeal

1 cup sunflower seeds

1 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup hemp seeds (or whole cup of sesame)

1/2 cup unsalted cashews

1/2 cup sliced almonds

1/2 cup of flax seed

2 tbsp chia

*1-2 cups rice krispy cereal, optional at the very end of mixing

TOAST TOGETHER at 350 for 15 minutes

(1 cup COCONUT and/or Dried fruit of choice, optional!)

1 stick butter

8 tbsp raw sugar

4 tbsp maple syrup

2 tbsp agave

3 tbsp honey

1/3-1/2 cup creamy peanut butter

Add everything except peanut butter to saucepan and bring to a boil, stirring constantly. Add peanut butter, and simmer for about 5 minutes. Pour over toasted mix, dump back onto baking sheet, press out to homogenous thickness, and cool for an hour or two. Cut into bars, and keep in airtight container.

Sweet Potato Curry Coconut Stew

This is a favorite from the old ABC cooking show, The Chew. 

FRESH-FROM-THE-FARM COCONUT CARROT STEW

3 tablespoons olive oil

2 onions, chopped

3 cloves garlic (minced)

1 teaspoon cayenne pepper

1 1/2 cup carrots (cut into 1 1/2 inch pieces) (I use a bag of matchstick for simplicity.)

1 1/2 cup sweet potatoes (peeled and cut into 1 1/2 inch pieces) (or more!)

1 1/2 pounds raw chicken (cut into 1 1/2 inch pieces) (I often leave this out entirely.)

1 teaspoon ginger powder

1/2 teaspoon curry powder

2 cans (13.5oz) coconut milk

1 quart chicken stock (Or vegetable stock to make vegan, if leaving out chicken.)

1 tablespoon lemon juice

salt & pepper, to taste

toasted coconut flakes (to garnish)

Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned and cooked, about 4-5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for a couple minutes. Add ginger, curry powder, salt and pepper and stir to combine.

Add coconut milk and chicken stock, bring to a boil. Let simmer and cook for 20 minutes. Season with more salt and pepper to taste.

Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.

Asian Pork Tacos

Asian Pork Tacos



*Meat:
about 3 pounds lean pork - tenderloin, center cut chops, country style ribs, etc.
1/4 cup fresh grated ginger, or 1 tsp powdered ginger
1/4 cup sesame oil
1/4 cup soy sauce
1/4 cup good teriyaki sauce, preferably Island brand

*Slaw:
1 or 2 bags tricolor cole slaw mix
sprinkle of salt & pepper
shake of celery seed
2 TBSP sesame oil
2 TBSP soy sauce
1/4 cup rice vinegar
1/4 cup teriyaki sauce
generous shake of 5 spice seasoning
optional: fresh cilantro

*Homemade Yum Yum (or use store-bought):
1 cup good mayo
1/4 cup sweet chili sauce
2 TPSP rice vinegar
1/8 cup sriracha
1 TBSP sugar
1 TBSP fresh ginger

Flour tortillas
Extra cilantro

Mix up the slaw and let sit for a couple of hours in the fridge. Trim meat of extra fat or silver skin and dice into 1/2 inch cubes. Add rest of ingredients and let marinate for at least 30 minutes. Then cook over medium heat in a large pan or wok until the liquid reduces to a nice sauce. Lightly fry tortillas in a little butter or coconut oil. Layer meat, slaw, yum yum, and cilantro.

Perfect Black-eyed Peas.

Perfect Black-Eyed Peas

1 pound dried peas
2 tsp salt
1 chicken bouillon cube
2 diced onions

Soak peas overnight in plenty of water. Strain & rinse, then cover with one inch of water. Add salt, bouillon cube, and onions. Bring to a boil, then reduce to a simmer for about 45 minutes. Adding a ham bone during cooking adds extra flavor!

Cherry Pecan Cookies #3.

Pecan Cherry Dunkers
These are so easy to make – mix all the ingredients and then roll into logs and refrigerate. When chilled, all that is left to do is slice and bake. Cut them about 1⁄4” thick - perfect for dunking into a cold glass of milk or hot coffee or tea.

1 cup butter
1 cup powdered sugar
1 egg
1 tsp vanilla extract
2 1/4 cups flour
1 cup chopped pecans
2 cups candied cherries
2 cups sanding sugar

Cream butter and sugar. Add egg and vanilla. Mix well. Add flour, mix well. Stir in nuts and cherries. Divide dough into thirds. Roll each third into a 10-inch long log. Roll each one in wax paper. Chill for 3 hours. Cut into 1⁄4-inch thick slices. Roll edges or entire cookies into sanding sugar. Bake at 325 for 12-15 minutes.

Watermelon Splash.

Watermelon Splash

1 ounce vodka
1 ounce white rum
2.5 ounces DeKuyper Watermelon Pucker
Splash pineapple juice
Club Soda, to taste