Miscellaneous
These zucchini muffins are moist and super delicious. It makes 24, so you can eat half and freeze the other half for later! Since I’m on my freezer cooking month, I froze half of these muffins in a gallon size freezer bag.
Ingredients:
1/4 Canola Oil
1/4 Milk (any milk: cow’s, almond, rice…)
2 Cups Sugar
2 teaspoons Vanilla Extract
1 teaspoon Salt
1 teaspoon Baking Soda
3/4 teaspoon Baking Powder
2 teaspoons Cinnamon
1 1/2 Cups All Purpose Flour
1 1/2 Cups Whole Wheat Flour
3 1/2 Cups Grated Zucchini
In a large bowl, combine the oil, milk, sugar and vanilla. Add in the salt, baking soda, baking powder, cinnamon and flours. The mixture will be really dry at this point. Mix in the zucchini until the batter is moistened.
Divide between 2 greased or paper-lined muffin pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Yield: 24 Muffins
-Recipe from Savory Seasonings-
This is a delicious low-calorie granola that is great alone or on top of yogurt!
Ingredients:
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins
Preheat oven to 300°F.
Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.
Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.
Stir the applesauce mixture into the oat mixture until fully combined.
Spread it out onto a baking sheet. Stir every 10 minutes of baking until the granola is golden brown. This will take a total of about 45-50 minutes. Stir in the raisins after baking.
Store in an air tight container.
-Recipe found at Fake Ginger-
Tags: Breakfast, Gluten & Dairy Free, Gluten Free, Granola, Microwave, Oats, Pecan, Pecans, Walnut, Walnuts
Guacamole meets hummus in this creamy dip.
Ingredients:
1 (15oz) Can Chickpeas, drained and rinsed
3 Cups Fresh Cilantro
1 Garlic Clove
1 Ripe Avocado
3 Tablespoons Extra Virgin Olive Oil
1 teaspoon Lemon Juice
Kosher Salt & Freshly Ground Black Pepper
Blend together the chickpeas, cilantro, garlic and avocado in a food processor.
With the machine on, stream in the olive oil and lemon juice. Add water, 1 Tablespoon at a time, until smooth.
Season to taste with salt and pepper.
Serve with tortilla chips.
-Recipe from Everyday Food-
Don’t even think for a second about using canned pumpkin puree for your pumpkin pies this Thanksgiving! Here is a super easy way to have fresh pumpkin puree.
Ingredients:
1 Pie Pumpkin
Preheat oven to 350°F.
Cut the very top of the pumpkin off to remove the stem. Cut the pumpkin in half and scoop out the seeds. I like to use a grapefruit spoon for seed removal. Don’t throw out 
the seeds! Keep them for roasting!
Cut the pumpkin halves into smaller wedges and place on a baking sheet.
Roast for 45 minutes, or until the pumpkin in tender.
Once they are done roasting, let cool until you can handle them. Peel off the skin and puree in a food processor until smooth. You might need to add a couple Tablespoons of water.
Chloe and I had a fun time making homemade tortillas. They were pretty easy to make and tasty too! This recipe was found on the Taste of Home website.
Ingredients:
2 Cups All-Purpose Flour
1/2 teaspoon Salt
3/4 Cup Water
3 Tablespoons Olive Oil, plus more for cooking
Combine the flour and salt together in a large bowl. Stir in the water and oil. Knead 10-12 times on a floured surface until a smooth dough forms. Add more water or flour as needed.
Divide the dough into 8 equal portions and roll them out to a 7 inch circle (or as close to a circle as you can).
Heat a lightly oiled skillet over medium heat. Cook the tortillas until browned on both sides, about 1 minute per side.
Yield: 8 Tortillas
Chloe Quote: “I need to roll it, OK”
Tags: Dairy Free, Tortillas
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This is what Robbie wanted for his birthday dinner this year. It’s a remake of something he had in Las Vegas at Hash House a go go. It’s actually a breakfast item on their menu, but I couldn’t imagine eating this for breakfast. Starting at the bottom of the stack, it’s mashed potatoes, biscuits, lettuce, tomatoes, bacon, sage fried chicken, eggs, mozzarella cheese, and a chipotle cream sauce. Click here to see the recipe.
And it’s not a birthday without cake! If you know Robbie you know he loves root beer. So I made him a Root Beer Cake. Click here to see the recipe.
Happy Birthday Robbie!
Tags: Birthday
Here are directions for turning chicken breasts into chicken cutlets. It’s super easy!
Cut your chicken breast in half lengthwise as shown in the above picture. Place in a zip top bag and pound it out with a skillet (cast iron works best since it’s heavier).
Tags: Chicken, Chicken Breasts, chicken breasts to chicken cutlets, How to make chicken cutlets, make chicken cutlets
I made this spinach dip for a potluck lunch that I went to recently. Everyone seemed to enjoy it and there was even enough left over to make something yummy for dinner. Check back tomorrow to see what I made with the leftover spinach dip!
Ingredients:
1 Cup Mayonnaise
1 (16 ounce) Tub Sour Cream
1 (1.8 ounce) Package Dry Onion Soup Mix (Click here for homemade version)
1 (4 ounce) Can Water Chestnuts, drained and chopped
10 Ounce Package Frozen Chopped Spinach, thawed and drained
4 Green Onions, sliced
Combine all ingredients together in a medium bowl. Cover and refrigerate for at least 6 hours, or overnight.
Serve with sliced bread or crackers.
Tags: dry onion soup mix, Gluten Free, Spinach, Spinach Dip
We ran out of peanut butter yesterday and Chloe wanted a peanut butter & jelly sandwich today for lunch. So I decided to make my own. I used dry roasted peanuts, which ended up tasting a little funny and way to salty. Good quality, unsalted peanuts are definitely the way to go for making your own peanut butter. Optional ingredients would include salt, honey, and a little peanut oil (to make it extra creamy and smooth).
Ingredients:
Peanuts
Grind peanuts in a food processor until creamy. This takes only a couple minutes.
If using any of the optional ingredients, add them with the peanuts and grind together.
Tags: Gluten Free, Peanut Butter, Peanuts