Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Monday, October 9, 2017

Creamy Carrot and Spinach Soup

Now that Fall is here, we've been eating tons of soup. It's the best way for me to sneak veggies in for my family! Joslynne went through a period where she would only eat fruit, but soup won her over and she loves it! ;)

To avoid cooking every day, I usually make a few things that will last all week for lunches and snacks on Monday. Then, 2 nights a week I cook a large batch of something that can be frozen like soup. We eat half, then freeze the rest. We take out one frozen meal on another night, and have 2 crockpot meals. This creamy carrot and spinach soup is perfect for chilly days and even my spinach loathing husband will eat it!

2 tablespoons of olive oil
1- 10 oz bag of fresh baby spinach
1- 1 1/2 cups of chopped carrots
2 crushed or minced garlic cloves
4 tablespoons of butter
1/2 medium onion, chopped
1/4 cup of flour
3 1/2 cups of milk
1/3 cup of sour cream 
1 teaspoon of salt 
3/4 teaspoon black pepper

1. Heat olive oil in a large sauce pan. Add in spinach and garlic. Stir continuously until spinach is cooked, about 3 minutes. 

2. Remove cooked spinach and set aside in a bowl.

3. Melt butter in the sauce pan. Add in chopped onions and cook until translucent. 

4. Stir in carrots to allow to start cooking. Add a drizzle of olive oil if needed.

5. Lower heat to medium low and add flour. Stir constantly until mixture is golden. 

6. Add milk, salt and pepper. Raise heat to medium and stir and allow to cook about 3-4 minutes. 

7. Stir in sour cream and spinach back in. Allow soup to heat through and check carrots to make sure they are cooked. 

8. Turn off heat and allow soup to cool. Use an immersion blender in the pan to puree vegetables. A blender could be used as well, but may need to be done in 2 batches. If using a blender, make sure soup has cooled to a safe temperature. 

Serve with shredded cheese and/or more sour cream. I made the "Cheese Biscuits" from the Pioneer Woman Dinner cookbook with this soup. Any drop biscuit would be a great addition! 

This recipe was adapted from Pioneer Woman spinach soup. 

Tuesday, September 12, 2017

Breaded Zucchini Chips with Easy Breadcrumbs

We don't have a garden, but many of our friends and family seem to have an abundance of zucchini right now! We have been given loads of it. Its been great! 

But, piles of zucchini calls for some new recipe ideas other than the obvious, zucchini bread. ;) I've made these BAKED breaded zucchini chips a few times, and we love them with pasta sauce or ranch dressing! 

The breadcrumbs for these is SO easy, making them quick to put together. ;)

I love fresh parsley and basil in cooking, so I was excited to get these herb cutting scissors. They are my new favorite tool! You can cut the herbs right into a bowl or pan without the hassle of trying to transfer all the little pieces from a cutting board that stick to your hands! 

3 Medium zucchinis
1 cup Panko breadcrumbs
2/3 cup grated parmesan cheese
1 1/2 tsp of the seasoning in one packet of Good Seasons Italian dressing mix
Handful of Italian parsley
2 Eggs
Olive oil

1. Turn oven on Broil. 

2. I like to use the spices in a packet of Good Seasons dressing mix since its already a good blend. Just shake it up before measuring it out! You can also use your own blend of favorite spices. 

In a medium mixing bowl, stir together, breadcrumbs, grated cheese, and spices.  

Cut a small handful of parsley and add it to the breadcrumbs. 

3. Wash and slice zucchini into thin circles. Place in a separate bowl. 

4. In a third mixing bowl, beat 2 eggs. 

5. Line a rimmed cookie sheet with parchment paper and drizzle with olive oil. 

6. Using a fork, coat each zucchini slice in egg, then breadcrumbs. Then place onto the cookie sheet. Repeat this with each slice. 

I pat the breadcrumbs on the front and back of the slices to make sure they stick. ;)

7. Do one more small drizzle of olive oil across the tops of the zucchini slices. Place in the oven. 

8. On broil, you have to watch the oven carefully. I baked the zucchini chips for 5 minutes then turned them over for another 4. Check them after a few minutes and turn when one side is golden brown. Remove when the other side is the same. :)

Serve warm with your favorite sauce!

What is your favorite use for zucchini? We have plenty left! ;)

Friday, May 5, 2017

Mint Chocolate Popsicles

If you follow along with me on Instagram, you've probably seen my ongoing saga of trying to eat healthier, but refusing to let chocolate go. :P I seriously eat chocolate chips by the bag every week, its a problem. I've been on the hunt for healthy snacks that incorporate a little dark chocolate to satisfy my 3pm treat cravings instead. These coconut milk mint chocolate popsicles do just that! They are also dairy free, which I need right now while breastfeeding! They are quick, easy, and perfect for summer. :)

You will need:

1 can full fat coconut milk
1 1/2 teaspoons mint extract
1 teaspoon vanilla extract
2 tablespoons maple syrup
Green food coloring 
1 cup dark chocolate chips (Use Guittard for dairy free)
1 tablespoon coconut oil
6 popsicle sticks
6 count popsicle mold 


1. In a food processor, blend coconut milk, mint and vanilla extracts, and maple syrup. Mix in 2-4 drops of green food coloring.

2. Pour mixture into popsicle molds and place in freezer. After approximately 2 hours, push a popsicle stick into the center of each mold. Continue to freeze overnight. 

3. In a microwave safe bowl, microwave chocolate chips and coconut oil for 60-90 seconds until melted. Stir every 30 seconds. 

4. Remove popsicles from the freezer and run warm water over plastic of the mold to loosen the popsicles. Remove popsicles from the mold and place each one onto a cookie sheet lined with wax paper. 

5. While popsicles are still frozen, dip each one into melted chocolate and place back onto the cookie sheet. Drizzle remaining chocolate onto popsicles if desired. Place cookie sheet back into freezer to allow chocolate to harden. 

Store popsicles individually wrapped in wax paper in airtight container or bag in the freezer. Pull one out when the chocolate is calling your name! ;)

So, these do contain chocolate, and maple syrup, but they've gotta be healthier than ice cream and cookies right?! For more chocolatey snack ideas I've tried, follow along on Instagram. And, if you have any healthy but sweet snacks to share, please, help a sister out! 


Wednesday, July 13, 2016

Basil Infused Lemon Italian Ice

Being 9 months pregnant in the middle of July is hot. Actually, at this point in the summer, its just hot whether you're prego or not! :) I have been eating watermelon like crazy, but the last few days I started craving something cold and lemony. Lemon Italian ice hit the spot. 

It is so easy to make, the hardest part was waiting for it to frozen enough to dig in. By the middle of the afternoon, it was ready to save me from the heat!

You will need:

2 cups water
1 cup granulated sugar
1 cup lemon juice (takes approximately 4 large lemons)
Peel of 1 lemon
1 sprig of basil

1. Bring the water and sugar to a boil in a small saucepan stirring occasionally. 

2. Once the water boils, remove from heat, and stir in lemon juice. Drop in basil sprig and lemon peel  whole. Let infuse while syrup cools to room temperature.

3. When the syrup is cooled down to room temperature, remove the basil and lemon peel. Pour the syrup into a small bread loaf pan and place in the freezer. 

4. Every 45-60 min, stir your ice. After the first 45 min, when a solid began forming, I "raked" the ice with a fork each time. This will create a fluffy even consistency of Italian ice as it freezes rather than leaving you with a sticky ice cube to eat. After raking the ice, spread it back out evenly before returning to the freezer. 

Freeze for about 3-4 hours or until the ice is solidified to your preference. Scoop with an ice cream scoop and serve!

This was so refreshing! If you don't enjoy basil flavor, leave it out and go all lemon. :) Yes, I did devour this in my new favorite thrifted glass in the middle of a Tuesday afternoon.
 It was wonderful. ;)

How are you cooling off these days?

Monday, March 14, 2016

Chocolate Dipped Marshmallows

Spring is beginning next week, but today has been cold, wet, and snowy. We are not supposed to see the spring weather again until the end of the week, so I decided to get cozy with hot cocoa. Plus, its Monday, so extra chocolate was necessary!

I made chocolate covered marshmallows to complete my hot cocoa.

You will need:

Dark Chocolate Chips
Tooth Picks
Wax Paper
Crushed Heath bar pieces (optional)
Sprinkles (optional
Hot cocoa

1. Melt 1 cup of chocolate chips in the microwave in 30 second intervals, stirring until completely melted. 

2. Stick a tooth pick in each marshmallow. Dip each marshmallow in the chocolate. Carefully remove the toothpick, and place the marshmallow chocolate side up on wax paper to cool. 

3. Sprinkle crushed candy bar pieces or sprinkles on the marshmallows before the chocolate hardens. 

Wait for the chocolate to cool, or don't. :) Then, drop the marshmallows in a cup of hot cocoa and indulge!

Monday, October 19, 2015

Pumpkin Cake Donuts with Cream Cheese Glaze

I love how pumpkin spice treats just taste like Fall! Plus the flavors go so perfectly with cream cheese  frosting. There is nothing like pumpkin donuts and hot apple cider for breakfast on a chilly Fall morning. 

These donuts are so quick to make, and very easy to eat...too many! ;)

1 Stick plus 3 Tbls softened Butter
2 2/3 Cups Sugar
4 Eggs
1- 15 oz can Pumpkin
2/3 Cup Water
3 1/3 Cups Flour
1/2 Tsp Baking Powder
2 Tsp Baking Soda
1 1/2 Tsp Salt
2 Tsp Cinnamon
2 Tsp Cloves

Cream Cheese Glaze:
4 oz Cream Cheese melted
2 Cups Powdered Sugar
1/4 Cup Milk

Heat Oven to 400F. Grease donut pan. 
Blend flour, baking soda, baking powder, salt, and spices in a mixing bowl and set aside. 
Mix sugar and butter together. Add eggs, pumpkin, and water and mix until just combined. 
Add flour mixture and mix.
Spoon batter into a ziplock bag, and seal bag. Cut off one corner of the bag and pipe batter in a donut pan. 
Bake for 10-12 minutes. Test with a toothpick or fork to make sure donuts are cooked through. 
Set donuts on a cooling rack and allow to cool. 

To make glaze, beat melted cream cheese, powdered sugar, and milk until smooth.
While donuts are still slightly warm, dip each donut in glaze and allow to dry. 

Makes about 2 dozen small donuts. 

Monday, August 24, 2015

Fruit and Coconut Milk Popsicles

Summer is coming to an end, but its definitely not over yet! I am welcoming a few more hot days before fall. What's better on a warm afternoon than Popsicles!?

These coconut milk pops swirled with real fruit are the perfect combination of tangy and creamy!

You will need:
1 Can full fat Coconut Milk
1 Cup Strawberries
1 Mango 
1 Tsp Vanilla
Olive Oil 
1/4 Cup Honey

1. Wash and cut the strawberries into quarters. Toss them with a small drizzle of olive oil and 2 spoonfuls of sugar. Spread them out onto a baking sheet coated with parchment paper. Roast the strawberries at 350°F for about 12 minutes. Roasting the strawberries releases the juice and gives the strawberries a more concentrated flavor!

Repeat this by roasting the mango peeled and cut into chunks and also tossed in olive oil and sugar. 

Puree your strawberries and mango separately in a food processor or with an immersion blender. Place the purees in separate bowls. 

2. Pour the can of coconut milk, honey, and vanilla into a food processor and blend well. The coconut milk may come out of the can in a solid form and that is fine. 

3. Spoon fruits and coconut milk into a Popsicle mold in layers until each compartment is full.

4. Push a Popsicle stick down into the center of each mold compartment. If you'd like to swirl around the fruit and milk a little more, do so with the stick before placing it in its final position. 

5. Freeze the pops overnight and run the outside of the mold under warm water before carefully removing the Popsicles. 

We are hoping to fit in one more camping trip and a little more pool time before Summer is over. What are your plans for these final days?