Recipe of the Week: Puffins (Pancake Muffins)

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Puffins (Pancake Muffins)

 

INGREDIENTS

 

  1. 1 cup pancake mix
  2. 2/3 cup water
  3. ½ cup syrup
  4. Toppings such as banana, blueberries, strawberries, chocolate chips, pecans, sausage, bacon, etc.

 

DIRECTIONS

  1. Preheat oven to 350
  2. Mix pancake mix, water and syrup together
  3. Pour into greased muffin pan
  4. Top with desired toppings
  5. Bake for 12-14 minutes (until toothpick comes out clean)
  6. Enjoy!!

Notes:

I have used Krusteaz pancake mix as well as a homemade pancake mix. Both have turned out delicious.

I typically do multiple toppings (for example, 3 with blueberries, 3 with strawberries, 3 with chocolate chips, 3 with nuts)

Source:

 

Recipe of the Week: The Best Crockpot BBQ Chicken

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

The Best Crockpot BBQ Chicken

 

INGREDIENTS

 

  • 2 lbs boneless, skinless chicken breasts
  • 1 cup BBQ sauce
  • ¼ cup Italian dressing
  • ¼ cup brown sugar
  • 1 tbsp Worcestershire sauce
  • salt to taste

 

DIRECTIONS

  1. Season chicken breast lightly (a small pinch per breast) with some sea salt and place in your crockpot.
  2. In a mixing bowl combine BBQ sauce, Italian dressing, brown sugar and Worcestershire sauce. Stir until well combined.
  3. Pour over chicken, cover and cook on HIGH for 3-4 hours
  4. Once time is up, you can serve the breast whole, or shred with 2 forks. If shredding, recover and let cook in sauce for about 10-15 more minutes to soak up all that delish flavor.
  5. Serve on buns, over rice, in wraps, on a salad or eat a plateful as is! Our favorite way is on fresh rolls, topped with coleslaw.

Notes:

Use your favorite BBQ sauce

Some people have added Dr. Pepper to the sauce

Source:

https://www.familyfreshmeals.com/easyrecipe-print/6349-0/

Recipe of the Week: Hot Cocoa Ice Cream

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Hot Cocoa Ice Cream

 

INGREDIENTS

 

  • 3 c. heavy cream
  • 1 14-oz. can sweetened condensed milk
  • 2-3 hot cocoa packets
  • 1 c. mini marshmallows, plus more for garnish

 

DIRECTIONS

  1. In a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form.
  2. Fold in sweetened condensed milk, hot cocoa packets, and mini marshmallows.
  3. Transfer mixture to a 9″-x-5″ loaf pan and smooth the top with a spatula. Top with additional marshmallows and freeze until firm, 5 hours.
  4. When ready to serve, remove from freezer to let soften, 10 minutes.

Notes:

I made this with milk chocolate cocoa packets but it would also be good with dark chocolate cocoa packets.

The kids really enjoyed making this.

Source:

http://www.delish.com/cooking/recipe-ideas/recipes/a44835/hot-cocoa-no-churn-ice-cream-recipe/

Recipe of the Week: Easy Slow Cooker Refried Beans

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Easy Slow Cooker Refried Beans

 

INGREDIENTS

 

  • 1 onion peeled and halved
  • 2 cups pinto beans dry, rinsed
  • ½ jalapeño seeded and chopped (or other hot pepper)
  • 2 cloves garlic minced
  • ¾ teaspoons salt
  • ½ teaspoon pepper
  • 1 pinch cumin
  • 6 cups water

DIRECTIONS

  1. Combine all ingredients in slow cooker.
  2. Cook on high for 8 hours, or overnight while you’re sleeping.
  3. Remove the bigger onion chunks and drain the excess liquid. If desired, save the excess liquid to add back to the final product to get the optimal consistency (i.e. not too dry).
  4. Mash remaining beans with a potato masher and voila! You have homemade refried beans.

Notes:

You could also make with dry black beans for something a little different

I’m thinking backyard BBQ

Source:

https://www.100daysofrealfood.com/recipe-easy-slow-cooker-refried-beans/

Recipe of the Week: Restaurant Style Salsa

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Restaurant Style Salsa

 

INGREDIENTS

 

  • 3 cans whole peeled tomatoes (see notes)
  • 1/2 small yellow onion
  • 1  fresh jalapeno, seeded
  • 3 cloves garlic
  • 2 tsp mild or hot green chiles
  • 1/2 cup fresh cilantro
  • 2 Tbsp fresh lime juice
  • 1 1/2 tsp cumin
  • 2 tsp sea salt
  • 1 tsp sugar

DIRECTIONS

  • Drain the juice from 2 of the cans of tomatoes and reserve.
  • Place all ingredients in a blender or food processor.
  • Blend to desired consistency.
  • You can add in some of the reserved tomato juice if it’s too chunky.
  • Pour in container and chill for at least a couple of hours to let the flavors meld.

Notes:

  • I use 15 oz cans of whole peeled tomatoes
  • I omit the green chiles
  • I omit the sugar
  • My husband said this is one of the best salsas he has ever had

Source:

http://www.theneighborhoodmoms.com/restaurant-style-salsa/

Recipe of the Week: Balsamic Glazed Steak Rolls

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Balsamic Glazed Steak Rolls

 

INGREDIENTS

 

  1. 1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
  2. Salt & Pepper (according to taste)
  3. 3 tbsp Worcestershire sauce
  4. Any steak seasoning you like
  5. 1 tbsp olive oil

For the Veggie filling

  1. 1 carrot
  2. 1 bell pepper
  3. 1/2 a zucchini (depending on size)
  4. 5-6 green onions
  5. 2 cloves of garlic
  6. 1 tsp Italian herb seasoning

For the Balsamic glaze sauce

  1. 2 tsp butter
  2. 2 tbsp finely chopped shallots
  3. 1/4 cup balsamic vinegar
  4. 2 tbsp brown sugar
  5. 1/4 cup beef broth

 

 

DIRECTIONS

  1. – Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
  2. – Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
  3. – While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
  4. – Now for the sauce, melt the butter in a small sauce pan on medium heat.
  5. – Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
  6. – Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
  7. – Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
  8. – In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
  9. – Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
  10. – Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
  11. – To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
  12. – Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
  13. – Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.

 

 

Notes:

  • I used sirloin steak and sliced it down the center to make it thin
  • I used chicken stock instead of beef broth because I had it on hand
  • Prepping the veggies matchsticks the night before or earlier in the day makes it go much quicker
  • I used a mandolin to get thin slices and then used a knife to make the matchsticks

Source:

http://picturetherecipe.com/index.php/recipes/balsamic-glazed-steak-rolls/

 

Recipe of the Week: Nachos

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Nachos

 

INGREDIENTS

 

  • Meat for tacos (ground beef, ground turkey, ground pork, ground chicken)
  • Taco seasoning
  • Tortilla chips
  • Black beans
  • Shredded Mexican cheese blend
  • Salsa
  • Avocado/guacamole
  • Sour cream
  • Diced tomatoes

 

DIRECTIONS

·         Preheat oven to 425

·         Brown your meat, once browned add your taco seasoning

·         Place a layer of tortilla chips on a baking tray (I use parchment paper)

·         Layer on half of your taco meat

·         Top with half a can of black beans

·         Repeat layers

·         Top with shredded cheese

·         Bake for 10-15 minutes to brown up the cheese a little bit

·         Serve with your favorite toppings (see suggestions above)

 

 

Notes:

  • Nachos has replaced our taco night at home – easier cleanup!
  • I make a tray with tortilla chips (I love the blue corn ones)
  • I make a second tray with the sweet potato tortilla chips (recipe from last week)
  • I make my own seasoning (Traci’s Adobo Seasoning – recipe was given last year)
  • This would also be delicious with pulled pork in place of the ground meat

Source:

Trial and error at home

 

Recipe of the Week: Sweet Potato “Tortilla” Chips

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Sweet Potato “Tortilla” Chips

 

INGREDIENTS

 

  • sweet potato
  • coconut oil

 

DIRECTIONS

·         Preheat oven to 325

·         Either using a knife or a mandolin (I have the handheld oxo mandolin and use the middle width) slice the sweet potato into thin slices

·         Coat with oil

·         Place in a single layer on a baking sheet (I use parchment paper)

·         Bake for 40-45 minutes turning halfway through the cooking time

Notes:

  • The thinner the slices are the greater the risk of burning, especially on the edges
  • The more evenly coated with oil, the better (I put them in my hand and rubbed them to get a good coating)
  • As you get to the 40 minute mark, check them regularly for burning
  • If you wanted to make them crispier, you could end with a minute or two under the broiler but be careful if you use parchment paper
  • You could also use olive oil or grapeseed oil to coat the slices.

Source:

Trial and error at home

 

Recipe of the Week: Real Food Sloppy Joes!

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Real Food Sloppy Joes!

 

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 cup onion diced
  • 1 rib celery diced
  • 1 carrot peeled and diced
  • 1 pound ground beef grass-fed recommended
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • pepper to taste
  • 1 can tomato sauce plain
  • 1 tablespoon honey
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon cinnamon Optional: This was the “secret” ingredient that reminded me of the Sloppy Joes from my childhood, but I realize it’s out of the ordinary so decide for yourself if you like this addition!
  • whole-wheat buns toasted, for serving (for sliders use small buns or dinner rolls!)

 

DIRECTIONS

  1. Heat the oil in a sauté pan over medium heat. Add the onion, celery and carrot and cook until they begin to soften but not brown, about 2 to 3 minutes.
  2. Add the ground beef and garlic, and cook while breaking up the meat with a spatula. Season with the salt and pepper. Continue to cook until the meat has browned all the way through. Drain the excess fat and discard.
  3. Add the tomato sauce, honey, chili powder, vinegar, mustard, and cinnamon (if using) to the pan and simmer over low heat until the sauce thickens, about 10 to 15 minutes. Serve warm with whole-wheat buns and some yummy vegetables on the side. Enjoy!

Notes:

You could also use lettuce to make a sloppy joe lettuce wrap

Source:

https://www.100daysofrealfood.com/recipe-real-food-sloppy-joes/

Recipe of the Week: Chicken Fajita Spaghetti Squash Bowls

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken Fajita Spaghetti Squash Bowls

INGREDIENTS

  • 1 spaghetti squash, cut in half length-wise, seeds removed
  • Fajita Chicken
  • 1 pound chicken, raw, cut into 1-inch cubes
  • 1 t. cumin
  • 1 t. chili powder
  • ¼ t. onion powder
  • ¼ t. garlic powder
  • ¼ t. salt
  • ¼ t. pepper
  • 1/8 t. cayenne pepper
  • 3 T. olive oil
  • 2 T. lime juice
  • Vegetables
  • 2 bell peppers, sliced into thin 2-inch long slices
  • 1 sweet onion, sliced into thin 2-inch long slices
  • 2 cloves garlic, crushed
  • 2-3 T. olive oil
  • ½ t. salt
  • ½ t. pepper
  • Filling
  • ¾ c. salsa (+ extra for topping)
  • 1 ½ c. cheddar cheese (divided into ¾ c. portions)

 

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Drizzle 1 T. olive oil on each inside of the two spaghetti squash halves, with seeds removed. Sprinkle salt and pepper over each one and rub over the entire surface.
  3. Place squash halves on an aluminum foil lined baking sheet inside half facing down. Bake for 50 minutes.
  4. Combine all seasonings together in a small bowl and toss until well mixed. (If you do not have all of the seasonings on hand you can always use a Gluten Free Taco Seasoning packet instead).
  5. Add in 3 T. olive oil and lime juice and stir until combined.
  6. Place cubed chicken in a gallon Ziploc bag and add in marinade. Make sure to toss bag until all chicken is coated with marinade. Place in refrigerator until ready to use.
  7. When the spaghetti squash has about 25 minutes left of cooking, bring skillet with 2-3 T. oil (enough to coat the bottom) to medium heat and add in sliced bell peppers, onion, garlic and salt and pepper. Saute for about 16-18 minutes, stirring constantly until veggies are caramelized (you will start to see a golden brown forming on the onions.)
  8. When spaghetti squash has about 15 minutes left of cooking, bring another skillet (I used cast iron) to medium heat and add in chicken. Try not to add in too much of the marinade. Cook for about 10 minutes, or until chicken is cooked thoroughly. Drain liquid from chicken as you cook it.
  9. When chicken and veggies are cooked combine in the larger skillet with salsa and ¾ c. cheese. Mix until well combined.
  10. Once squash is done baking, remove from oven and place half of the fajita chicken mixture into each half. (It’s ok if not all of the filling mixture fits into the squash. I had to remove a little of my squash in order to make it all fit.)
  11. Top with remaining cheese. Bake at 425 for an additional 5 minutes, or until cheese begins to brown slightly.
  12. Serve with green onions and extra salsa, if desired. Enjoy!

 

 

Notes:

My husband like this one so much he asked me to make it for Thanksgiving.

We also added sour cream as a topping.

Source:

http://glutenfreewithlb.com/chicken-fajita-spaghetti-squash-bowls/