Candied Jalapeno Venison Bites

I had some friends over and served these Candied Jalapeno Venison bites.  Everyone really enjoyed them.

If you prefer a milder spice level, poblano peppers can replace the jalapenos.  If venison is unavailable, beef tenderloin makes a great alternative.  

1 lb venison steaks

1 cup fresh sliced jalapenos

Marinade:

1/2 cup sugar

1/4 cup soy sauce

2 TBS olive oil

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

Preheat oven to 375F.

Slice the venison steaks into bite-sized pieces. Make sure each piece is uniformly sliced so that all of the venison pieces are cooked to the same doneness.

In a bowl, combine all of the marinade ingredients together.  Mix well until the sugar dissolves.

Add the venison pieces to the marinade, ensuring they are well-coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes. Marinating the meat is essential for keeping it tender and full of flavor.

Spread the sliced jalapenos evenly on a baking sheet.

Arrange the marinated venison pieces on top of the jalapenos.

Pour the marinade over the venison and jalapenos.

Bake in the preheated oven for 20-25 minutes or until the venison is cooked through. (note: my venison was done in about 15 minutes with an internal temperature of 145F degrees).

Remove from the oven and let the dish rest for 5 minutes.

Serve warm.

Makes 6-8 appetizer size servings

Source:  LuciousRecipes.com

Susan

Kiss the Cook Baby Back Ribs (Pork) - Pressure Cooker

These fall-off-the bone ribs are a family favorite for sure!

I paired these ribs with broccoli casserole. Potato salad, coleslaw, baked beans, or corn-on-the-cob would be delicious sides, as well.

1 TBS paprika

1 TBS light brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 tsp salt

3/4 tsp black pepper

1-2 racks baby back ribs, cut to fit into cooker

1 1/2 cups chicken stock or broth 

2 TBS ketchup

1 (18oz) bottle BBQ sauce (use half of the bottle for 1 rack of ribs)

In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, salt and pepper.  Rub the mixture evenly over the entire surface of the ribs.

Place rubbed ribs, chicken stock and ketchup in a 6 quart or 8 quart pressure cooker.  Securely lock the cooker's lid and set for 15 minutes on HIGH.

Let the pressure cooker's pressure release naturally for 15 minutes before performing a quick release to release any remaining pressure.

Grill the cooked ribs using a preheated grill for 15 minutes, flipping over, and basting with barbecue sauce twice. 

NOTE:  After the pressure cooker step, you can also prepare these in the oven instead of finishing them on the grill.  Simply preheat oven to 375F.  Bake on an aluminum-lined sheet pan for 20-25 minutes.

Serves 4-8 (depending on if you make 1 or 2 racks of ribs)

Source:  Great Food Fast by Bob Warden

Susan

Sourdough Crackers

Thin, crisp, and full of tangy sourdough flavor, these homemade crackers are a fantastic way to put your sourdough discard to good use. They make an irresistible snack on their own, perfect for a charcuterie board, and pair beautifully with a warm bowl of soup. The best part is how simple they are to prepare—you may find yourself baking them again and again.

135 grams sourdough discard (1/2 cup)

20 grams all-purpose flour (about 2 TBS)

25 grams unsalted butter, melted (about 2 TBS)

30 grams grated Parmesan or Asiago cheese (about 1/4 cup)

2 grams salt (about 1/4 tsp)

sprinkle of seasoning, as desired

Preheat the oven to 300F degrees and line a half-sheet pan with a piece of parchment paper.

Stir down your sourdough discard (if there is any "hooch/liquid" on the top, pour it off or stir it in depending how tangy you want your crackers).

To a small bowl stir together 135 grams of sourdough discard, 20 grams of flour and 25 grams of melted butter.

Add 1/4 tsp salt and 30 grams of cheese.  Mix together with a spatula.  The dough will resemble a thick batter.

Pour the batter into the middle of the parchment paper (take off the baking sheet if needed).  Us an offset spatula or a butter knife to spread the batter very evenly and thinly to cover the parchment paper.  Sprinkle the top of the crackers with "everything but the bagel seasoning" or any favorite seasoning if desired.  Place the parchment paper with the cracker batter back on top of the baking sheet.

Bake for 20 minutes at 300F.  After 20 minutes, pull the crackers out of the oven.  Take a pizza cutter or sharp knife and cut crackers into small squares, about 40 total.  Put the crackers back into the oven and bake for another 15-20 minutes until crisp.  Check on your crackers throughout the end of the baking as oven temperatures do vary and the crackers may need a little less or more time.

Let the crackers cool for 10 minutes and then break into pieces.  If you want them a little more flavorful, sprinkle a little extra salt on top.

** You may increase the amount of cheese to 1/2 cup if desired, or leave it out completely.

** Try adding herbs such as dried basil, dried dill or Italian Seasoning.  Sprinkle the tops with a little Sea Salt.

** For a sweet cinnamon/sugar cracker, omit the cheese and add 10 grams sugar and 4 grams cinnamon to the batter.  Sprinkle the top with cinnamon and sugar, too.

Enjoy! 

If you have any leftovers, store in an airtight container for a few days.

Makes 40 crackers

Source:  Amybakesbread.com

Kimberly

Italian Dressing Mix

You can easily make Italian Dressing Mix at home for a fraction of the cost instead of buying the packets of Good Seasons mix.  This can be used in recipes as well as for making salad dressing.  This recipe makes just over 7 tablespoons of Italian dressing mix.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. 

1/2 tsp dried thyme

1/2 tsp celery salt

1 tsp garlic powder

1 tsp dried basil

1 tsp ground black pepper

1 TBS onion powder

1 TBS dried parsley

1 TBS granulated sugar

1 TBS salt

2 TBS dried oregano

Whisk all of the above ingredients together until well combined.

If you want a finer mixture, you can blend it in a food processor or a spice grinder until you reach the consistency that you want.

Store in an airtight container at room temperature.  I put mine in a glass jar with a lid and store it with my other spices.

** If you are planning to use this Italian dressing mix in recipes that call for a "packet" or an "envelope" of Good Seasons mix, you may want to know how much is in one of the packets.  The standard dressing mix packets are .07 ounces by weight and include 2 tablespoons of mix. This recipe makes just over 7 tablespoons of Italian dressing mix.

To make Italian Salad Dressing or Marinade

1/4 cup vinegar (red or white)

3 TBS water

Combine vinegar and water in a container or jar with a tight-fitting lid.

Add 2 TBS of the above dry recipe mix.

Cover and shake until well blended.

Add 1/2 cup olive oil or vegetable oil

Shake again until blended.

Store in refrigerate for up to 4 weeks.

** This prepared salad dressing may also be used as a marinade for chicken, fish and vegetables.

Also, you may add the dry seasoning mix to pasta, salads, burgers or sprinkle on popcorn.

To make a dip, add the dry mix to sour cream, yogurt or cream cheese.

Source: LittleSunnyKitchen.com

Kimberly

Strawberry Spinach Salad with Poppyseed Dressing and Roasted Candied Pecans

This is a light and refreshing salad that complements any weeknight dinner or a special-occasion meal. It's great for a light summertime meal. In our family, it is often served alongside lasagna and garlic bread at Christmas—proof that a great salad knows no season. It’s one we return to again and again!

1 lb. fresh baby spinach (clean and dry) 

1 pint strawberries, sliced

Roasted candied pecans (see recipe below)

Poppyseed Dressing (see recipe below)

Place spinach and strawberries in a large serving bowl.  Immediately before serving, toss in the desired amount of dressing and desired amount of roasted candied pecans.

Poppyseed Dressing:

1/3 cup white vinegar

3/4 cup sugar

1 tsp dry mustard

1 tsp salt

1 1/2 tsp minced onion

1 cup oil

1/2 TBS poppy seeds

Mix dressing ingredients well.  Refrigerate. 

Roasted Candied Pecans

1 egg

1 TBS water

2 cups pecan halves

In a bowl, combine the egg and water together.  Add the pecans.

In a separate bowl, mix the following together and add to the bowl of pecan mixture. 

1/2 cup sugar

1/2 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

Place the pecan mixture in a greased 9x13 pan.  Bake at 300F degrees for 45 to 60 minutes, stirring every 15 minutes or until pecans appear dry.

Enjoy!

Mark and Marianne

Pesto Bread

There is something about freshly baked bread that turns even the simplest meal into a comforting meal.  This tasty bread is perfect served with quiche, fish, a chicken dish or with a bowl of soup or a salad. 

1 3/4 cups flour

1 tsp sugar
1 tsp baking powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp baking soda

2 eggs, lightly beaten
1/2 cup sour cream 
1/2 cup 2% milk
3 TBS olive oil
1/2 cup pine nuts, toasted and chopped (I used toasted walnuts)
1/4 cup grated Parmesan cheese

1/4 cup minced fresh parsley or 4 tsp dried parsley flakes (I used fresh)

2 TBS minced fresh basil or 2 tsp dried basil (I used fresh)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, sour cream, milk and oil. Stir into dry ingredients just until moistened. Fold in the pine nuts, cheese, parsley and basil.

Transfer to a greased 8 x 4 loaf pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

1 loaf (12 slices)

Source: Taste of Home Christmas 2010

Janice

Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

These pork chops are absolutely amazing!  The sweet maple syrup balances perfectly with the salty bacon. The Dijon mustard sauce makes this dish a winner. Serve this dish with a salad along with mashed potatoes, roasted vegetables or sweet potato fries. This is a recipe that is great for a quick weeknight meal or for a special meal with friends.  See my tips at the end of this recipe.

4 bone-in pork chops (about 1" thick)

4 slices bacon, cooked and crumbled

1 TBS maple syrup

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp black pepper

salt to taste

1/4 cup butter

1/4 cup flour

2 cups milk

1/2 cup heavy cream

1/4 cup Dijon mustard

2 cloves garlic, minced

1/4 tsp salt

1/8 tsp black pepper

Combine maple syrup, 1 tsp Dijon mustard, garlic powder, black pepper and salt in a bowl. 

Rub marinade on both sides of the pork chops.

Grill or pan-sear pork chops until golden and cooked through (145F internal temperature). This should take about 4 to 5 minutes per side over medium heat.  For extra caramelization, brush chops again with maple syrup halfway through cooking.  If you don't have a thermometer, cut into one chop; juices should run clear and meat should be tender with a slightly pink center.  Overcooking dries them out - so keep an eye on the chops while you are cooking them.

Top with crumbled bacon and set aside. Let the pork chops rest after cooking - just 5 minutes seals in those juices.

For the cream sauce, in a saucepan, melt butter, whisk in flour and cook for one minute.

Gradually add milk and heavy cream, whisking continuously until sauce thickens (around 5-7 minutes).

Stir in 1/4 cup Dijon mustard, garlic, salt and pepper.  Simmer another minute, stirring gently. While you are stirring, taste the sauce and adjust the seasoning to your liking.

Pour sauce generously over pork chops and serve immediately.

TIPS:

*To pre-prep, you may make the sauce ahead of time and then reheat it while you are cooking the pork chops.

*Toss in red pepper flakes or hot sauce into your cream sauce for an extra kick. 

*If you don't have bacon, you may also use cooked sausage crumbles and/or caramelized onions.  

*For an extra crunch, top with crushed pecans or toasted breadcrumbs. 

*If you use boneless pork chops, they will cook faster, so you will need to keep an eye on them while they are cooking.

*If you have leftover sauce, you can serve it on top of vegetables or mashed potatoes.  

*To reheat any leftovers, gently reheat the pork chops in the oven or in a skillet to keep them from drying out. 

*To freeze leftovers, place the pork chops and the sauce in separate containers and use within two months.

Serves 4

Source:  aryarecipes.com

Susan

Spicy Chicken Cheeseballs

Delicious! Chicken meatballs with cheese and Sriracha are such a clever twist—lighter than beef but still rich and satisfying, with that perfect kick of heat. If you don't care for the spice, just leave out the Sriracha. If you’re serving them as appetizers, you could pair them with a ranch dip or a Sriracha-sour cream dip.  These would also be good served as the main dish for dinner or even for breakfast.

3 cups Bisquick baking mix 

1 pound ground chicken

2 TBS Sriracha

4 cups sharp cheddar cheese, shredded

1/2 cup milk

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

dash salt and pepper

Preheat oven to 350F.

Line baking sheet with parchment paper.  

Mix all ingredients together in mixer. Form into one-inch balls.

Bake 20-25 minutes. 

If you wish to make ahead and freeze prior to baking, place meatballs on a parchment lined pan and place in the freezer until frozen.  Remove from pan and place in an airtight container.  Bake as many as you need at a time.  Bake the uncooked frozen meatballs at 350F for 30-35 minutes.

Or, if you prefer, you can bake and then freeze the meatballs.  To reheat the frozen, pre-cooked meatballs bake at 350F for 10-12 minutes or until heated through.

Makes about 80-100 meatballs, depending on size

Source:  Everydaymadefresh.com

Kimberly

Spritz Cookies

Spritz cookies are delicate and buttery, with a subtle hint of almond. They’re a classic favorite during the Christmas season, but by simply changing the cookie press die to a floral design, they’re perfect for any time of the year. The flower cookies are fun to serve at a Ladie's Tea or at a wedding shower or birthday party.

1 cup butter

1/2 cup plus 1 TBS sugar

1 egg

1/4 tsp salt

1 tsp vanilla extract

1/2 tsp almond extract

2 1/2 cups flour  

Colored sugar or candies for decorating.

If you wish to make a light, pastel colored dough, add:  4 TBS fruit-flavored Jell-O gelatin, minus the 1 TBS sugar,

Preheat oven to 400F degrees.

Cream butter and add sugar.  Mix for about 2 or 3 minutes. Blend in egg, salt, extracts and flour.  Mix well. Knead dough in hands until it is soft and pliable. 

It is best if you make the cookies immediately and do not refrigerate the dough.  However, if you do refrigerate, the dough will be very firm.  Let it come to room temperature before using  so the dough is pliable enough to work with.

Press the dough through a Spritz cookie press onto an ungreased and cold cookie sheet.  Also, do not use parchment paper.  It may take several attempts to get the cookie machine to produce a properly formed cookie. 

Decorate with sprinkles, jimmies or colored sugar, if desired. If your colored sugar or sprinkles don't stick, and they just roll off your cookie, dip your finger in water and then dip your finger in the sugar/sprinkles and pat them onto your cookie so they stick. 

Bake for about 8 minutes or until edges just begin to turn light brown.  Do not overbake.

You will need to wipe the grease from the cookie sheet with a paper towel and possibly put the cookie sheet in the refrigerator for a couple minutes to get it cold again before pressing out the next batch of cookies.

The baking time will be different depending on the cookie die that you choose.  Stars are smaller and may not take as long to bake as a Christmas tree, Christmas bell or a flower, which are a little thicker cookie.  Therefore, do not put stars on the same sheet as the thicker cookies.

Makes about 6 dozen cookies

Janice

White Chocolate Peanut Butter Candy

While visiting my aunt one afternoon, her neighbor dropped by with a batch of homemade White Chocolate Peanut Butter Candy. We brewed a pot of coffee and sampled the treats together, and wow—were they delicious! My aunt’s neighbor was more than happy to share the recipe with us.

1 lb white chocolate, cut into chunks (I used Vanilla Flavored Candy Coating)

1/2 cup chunky peanut butter

1/2 cup semi-sweet chocolate chips

4 tsp Half and Half

Line a quarter sheet baking pan (9x13 flat pan) with parchment paper.   

Place the white chocolate and the peanut butter in a medium size microwave-safe bowl.  Microwave on medium heat (50% power) for about 2 minutes.  Stir and microwave for 2 more minutes.  Mix well until melted and combined.

Spread into a thin layer on the pan.

In a small bowl, combine the chocolate chips and cream.  Microwave on High for 30 seconds.  Stir until smooth.  You may need to microwave another 30 seconds if it's not completely melted.  Stir well.  Do not microwave too long or the chocolate with get thick and seize.

Drizzle the chocolate mixture over the white chocolate layer.  Using a knife, swirl the chocolate.  (an easy way to do this is to drizzle straight lines one way, and then using your knife, drag it through the opposite way and slightly swirl your knife).  

Place in the freezer for about 5 minutes, or until set.  Break into pieces. Brew up some coffee, share with a neighbor or friend and enjoy!

For a sweet and salty variation, you can put broken thin pretzels on the pan and pour the mixture on top of the pretzels. You can then sprinkle a little salt on top of the chocolate, if you wish. 

Janice

Cranberry Bars

I was looking for a treat that I could make for the Christmas holiday. This recipe caught my eye...they were exactly what I was looking for. These cranberry bars are sweet, a bit tart, and totally buttery.  Absolutely delicious!

I did not use orange zest in my bars. However, I did add the almonds and the almond extract. I doubled this recipe and baked them in a 1/2 sheet pan, which made 32 bars.  Instead of dusting my bars with the powdered sugar, I made the icing recipe below and drizzled over my bars.  A single recipe of the icing was plenty, as it makes quite a bit. I also sprinkled additional sliced almonds on top of the icing.

1/2 cup butter, room temperature

1 1/2 cups granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

zest from one medium orange (optional)

1 1/2 cups flour

1/4 tsp salt

1 tsp baking powder

1/2 cup sliced almonds

2 cups cranberries (fresh or frozen)

Powdered sugar (for dusting on top of the bars, or you can drizzle the bars with icing)

Icing (Optional):

1 1/2 cups powdered sugar

1/2 tsp almond extract (optional for flavor)

1/2 tsp vanilla extract

2 TBS melted butter

1-2 TBS warm water (amount will depend on consistency of icing)

Preheat oven to 350F degrees.  Grease a 9x13 pan.  You can also line the pan with parchment paper.  This will make it easier to pull the bars out of the pan and cut.

Using a mixer, beat together the granulated sugar, butter and orange zest (if using), until light and fluffy.  Add eggs one at a time and vanilla and beat until mixed, scraping down sides of bowl as necessary.

Slowly, add the dry ingredients and mix until just combined.  Fold in the almonds (if using) and cranberries with a spatula.

With your fingers, take small pieces of dough and scatter them evenly over the greased pan.  The dough is sticky so grease your hands (cooking spray works well) and gently press it down as best as you can so it covers the entire pan. If it's not perfect, don't worry, it will bake together nicely. However, make sure the cranberries are fairly evenly distributed among the pan and you don't have an abundance in one area and no cranberries in another area.

Bake for 40-50 minutes.  The edges will be light brown and the tops will have spots of light brown.  Cool completely.  I recommend that you cut the bars before putting the icing on them.

To make the icing, whisk all the ingredients together until smooth.  Drizzle icing onto cooled cranberry bars.  I immediately sprinkled additional sliced almonds on top of the icing then a little bit more icing to keep the almonds from falling off....sort of as a glue to hold them on.  

Store in an airtight container at room temperature for 3 days or for up to 5 days in the refrigerator.  You also can freeze them for up to 3 months.

Makes about 16 bars

Source:  stuckonsweet.com

Kimberly

Peanut Butter Blossoms

These peanut butter blossoms are soft and thick, super easy to make.  This is a classic Christmas cookie but is also enjoyed year-round, too.  I double this recipe at Christmas time and use a chocolate star candy instead of a kiss.   Don't forget to place the cookies in the freezer for 10 minutes to prevent the chocolate candy kiss from melting. These are one of my absolute favorite cookies. 

1 1/4 cups flour

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened to room temperature

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg, at room temperature 

3/4 cup creamy peanut butter

1 tsp vanilla extract

24 chocolate kiss candies (or chocolate stars)

Coating:

1/2 cup granulated sugar (use red or green sugar at Christmas time)

Pre-heat oven to 350F.

Whisk the flour, baking soda and salt together in a medium bowl.  Set aside.

In a large bowl, using a mixer, beat the butter for 1 minute on high speed until creamy.  Switch  to medium-high speed and beat in the brown sugar and 1/4 cup granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and beat until combined, about 1 minute.  Scrape down the sides and bottom of the bowl with a spatula as needed.  Add the peanut butter and vanilla and beat until combined.

Slowly, add the flour mixture to the wet ingredients and beat on low speed until combined.  The dough will be very creamy and soft.  Cover and chill the dough in the refrigerator for at least 1 hour, and up to 3 days.

Line two large baking sheets with parchment paper.  Set aside.  Make sure there is room in your freezer because the cookies will need to be placed inside to prevent the chocolates from melting.

Scoop and roll cookie dough into balls, about 1 heaping tablespoon of dough each.  Roll each ball in sugar and arrange on baking sheet about 3 inches apart.  

Bake cookies for 11-13 minutes or until tops begin to slightly crack.  Remove from oven and allow to cool on the baking sheets for 5 minutes.

Press a chocolate kiss candy into the center of each, then, using a thin spatula, immediately transfer the cookies to a large plate or a few smaller plates (gently, as they're soft).  Place the plates of cookies in the freezer for 10 minutes to quickly set the chocolate in the cookie.

Remove from the freezer and serve.

Makes 24 cookies

Source:  Sallysbakingaddiction.com

Janice

Seasoned Oyster Crackers

These Seasoned Oyster Crackers are perfect alongside a bowl of soup, paired with a sandwich, tossed onto a salad for a crunchy twist, or enjoyed completely on their own. I’ve been making this recipe for years, and without fail, these are always a crowd‑pleaser—whether I’m sharing it at work or bringing a batch to a party.

14 oz - 18 oz Oyster Crackers

1 - 1 oz pkg Hidden Valley Ranch Dressing & Recipe Mix (dry mix)

1 1/2 tsp dill

1/2 tsp garlic powder

1/2 tsp lemon pepper seasoning (or onion powder)

1/2 cup vegetable oil

Pre-heat oven to 250F.

Place the dry ranch dressing powder, dill, garlic powder and lemon pepper in a small bowl. Whisk together.  Add vegetable oil and whisk together til combined.

Place oyster crackers in a large bowl.  Add dressing oil mixture and stir well to coat.

Spread crackers evenly onto a large sheet pan.  Bake in oven for 25 minutes, stirring after 10 minutes.

Remove from oven and let cool at lease 10 minutes before serving.  

Makes approx. 6 cups

Janice

Sweet & Spicy Chex Mix

This spicy‑sweet Chex mix is a twist on the classic snack everyone knows and loves. It's great to serve at parties, bring on road trips, or just to enjoy while watching television.

2 cups Corn Chex Cereal

2 cups Wheat Chex Cereal

2 cups Rice Chex Cereal

1 cup pretzel sticks, broken in half

1 cup mixed salted nuts

1 stick butter

Seasonings:

1/4 tsp cayenne pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

2 TBS brown sugar

1 1/2 TBS paprika

1 tsp salt

Preheat oven to 250F.

Place cereal, pretzels and nuts in a large bowl.  Set aside.

Place stick of butter in a large metal roasting pan or a half sheet pan.  Place in the oven to melt the butter.  Remove from oven once melted.

Combine the seasoning ingredients and add to the pan of melted butter.  Mix well.  Spread this mixture evenly over the bottom of the pan.  Add the cereal, pretzel and nut mixture to the pan.  Stir well to coat.

Bake 45 minutes, stirring every 15 minutes.

Spread out onto paper towel to cool.  Store in air-tight container.

Makes 8 cups

Kimberly

Beef Barbacoa Burrito Bowl (Crock Pot)

I recently made my own version of a Beef Barbacoa Burrito Bowl at home, and it turned out incredibly well. It’s one of those recipes that feels restaurant‑level but is surprisingly simple.  The slow‑cooked beef comes out tender, flavorful, and packed with that smoky chipotle kick I love. Layered over cilantro‑lime rice with black beans, fresh toppings, and a squeeze of lime, it tastes just as satisfying as the one from the restaurant — maybe even better. The best part is how much money I save by making it myself, and I can customize every bowl exactly the way I like it.

3 lbs. chuck roast or stew meat, cut into 2" pieces 

2 bay leaves

Sauce:

1/2 cup beef broth

 2 TBS apple cider vinegar

juice of 2 to 3 limes

2 tsp salt

1 tsp black pepper

1 tsp oregano

2 tsp cumin

5 garlic cloves, chopped

2 - 4 chipotles in adobo sauce

Place all of the sauce ingredients into a blender and blend til smooth.

Place the meat and bay leaves in a crockpot. Pour the sauce over the meat.

Cook for 4 to 6 hours on high.

When meat is done, remove and discard the bay leaves. Using two forks, shred the meat.

You can use this meat for a taco or burrito filling, or as a topping for nachos. My favorite is in a burrito bowl. Add white rice or cliantro lime rice to the bowl, top with meat and your choice of any toppings. 

Some topping suggestions are:

black beans

pinto beans

corn

onion

salsa

grilled peppers and onions

black olives

tomato

guacamole

sour cream

cilantro

squeeze of lime

Source:  frugalfitmom.com

Kimberly

Wet Wet Sauce (Asian Dipping Sauce)

This mild to medium sauce is so addictive and it can go on anything!  I like to put it on rangoons, potstickers, Asian dumplings and eggrolls.  You could also put it on rice, ramen noodles, chicken, fish, eggs, cottage cheese and vegetables.  I mixed some Wet Wet Sauce with mayonnaise and used this as a dip for my french fries. You could even put this sauce/mayo combo on a burger.  The possibilities are endless.

3 green onions, white parts only, thinly sliced

2 TBS minced garlic 

1 1/2 TBS minced ginger

3 TBS Korean chili flakes or crushed red pepper

1 1/2 tsp sesame seeds

1 TBS sesame oil

2/3 cup neutral vegetable oil (avocado, canola or grapeseed)

1/4 cup soy sauce 

1 1/2 TBS oyster sauce

3 TBS rice vinegar

Add green onions, garlic, ginger, chili flakes, sesame seeds and sesame oil to a heat-safe bowl with plenty of room to add more ingredients.

Heat neutral vegetable oil over medium-high heat in a small saucepan until hot, about 5 minutes.

Carefully, pour the hot oil over onion mixture.  It will bubble up, so pour slowly.  

Once the bubbling stops, stir the mixture and allow to cool slightly.

Stir in soy sauce, oyster sauce and rice vinegar.  Transfer mixture to a jar or container with a tight-fitting lid and refrigerate until ready to use. This will keep for several weeks in the refrigerator.

Makes 1 1/2 cups

Source:  allrecipes.com

Janice

Baked Cod in Cream Sauce

This is a delicious comfort food meal. It’s a satisfying dinner that feels a little special but is not too difficult to prepare. The cod comes out tender and flaky, and the Parmesan cream sauce is rich without being heavy. 

6 cod fillets

1 tsp Kosher salt

4 TBS butter, melted

2 cloves garlic, minced

1/2 cup seasoned breadcrumbs

Roasted tomatoes (my addition)

Cream Sauce:

3 TBS butter

3 TBS cornstarch

2 cups whipping cream (or half and half)

1 cup milk

3 TBS Parmesan cheese, grated

Kosher salt to taste

Black pepper to taste

Preheat oven to 400 F.

Prepare cream sauce by melting butter in a medium-sized saucepan over medium heat.  Slowly add the cornstarch and stir for about 1 minute.

While whisking constantly, slowly add whipping cream and milk until well combined.  Stir in Parmesan cheese.

Reduce heat to low and whisk occasionally for about 10 minutes until sauce becomes rich and creamy, adding more milk, if needed.  You want the sauce to be the consistency of a thick gravy.  Season with salt and pepper to taste.

Set the cream sauce aside and keep warm while preparing fish.

Spray a 9x13 baking dish with cooking spray.  Pat the fish dry with a paper towel and place cod fillets in the dish.  Sprinkle with salt.  

Combine the melted butter and garlic and brush over the cod fillets, reserving any leftover butter mixture.

Sprinkle the seasoned breadcrumbs over the cod fillets and pour remaining butter mixture over the top.

Pour the cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the cod fillets are visible. Do not pour the sauce over the top of the cod as you want to keep the tops of the cod crisp.

Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling. 

When the sauce starts bubbling up, set the oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.  Keep a close eye on the dish to make sure it doesn't start to burn.

The internal temperature of the fish should be 145 F and should flake easily when pulled apart with a fork.

Remove from oven and sprinkle with a little dill or parsley.  Serve with potatoes, rice or vegetables.

Serves:  6

Source:  favfamilyrecipes.com

Kimberly

Blueberry Oatmeal - Instant Pot

There’s something deeply satisfying about having a warm, hearty breakfast ready to go—especially when the weather outside is doing its best impression of a freezer. I usually make a recipe and a half of this oatmeal so I make sure to have enough for the week.  I have made this with blueberries, raspberries, pumpkin and apples...use your imagination!

1 cup milk (you can also use unsweetened almond milk)

1 cup unsweetened applesauce

1/3 cup pure maple syrup

2 eggs

1 tsp vanilla extract

1 TBS butter, melted

1 1/2 cups old fashioned rolled oats

1 1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

1 1/2 cups fresh blueberries or thawed frozen blueberries (see note if using frozen)

Lightly spray a 1 1/2 quart or larger heat safe baking dish with nonstick cooking spray and set aside.

In a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla and melted butter and mix well to combine.  Add the oats, cinnamon, baking powder and salt; whisk to combine.  Gently fold in the blueberries.

Pour the mixture into the prepared baking dish.

Add 1 1/2 cups of water to the pressure cooker pot and place the trivet inside.  Place the baking dish on the trivet using a silicone or foil sling to make it easier to remove.

Secure the lid and turn pressure cooker knob to the sealed position. Cook at high pressure for 25 minutes.  When cooking is complete, let it naturally release for 10 minutes and then release any remaining pressure before removing lid.

Serve hot with milk, sliced almonds, blueberries or banana slices. 

Store the leftovers in the refrigerator for up to 5 days.  Add a splash of milk and reheat in the microwave.

Notes:

Swap blueberries out for your favorite fruit or leave them out altogether.

If using frozen blueberries, add an extra 8 minutes to the cook time.

Do not substitute steel cut oats, they will not be fully cooked at 25 minutes.

For pumpkin oatmeal, add a cup of canned pumpkin puree.

This oatmeal can be made up the night before, stored in the refrigerator and cooked in the morning.

Do not cook the oatmeal directly in the Instant Pot liner (pot).  The mixture is much too thick and creamy and will result in a "burn" notice.

Serves:  6

Source: Instant Pot Blueberry Oatmeal - InstaFresh Meals

Kimberly

Creamy Mashed Cauliflower

This low-carb side dish is quick and easy to make using frozen cauliflower.

30 oz frozen cauliflower florets or cauliflower rice or 2 heads of cauliflower 

2 ounces cream cheese, softened

1/4 cup sour cream

2 TBS butter softened, more to taste

1/2 tsp salt

1/4 tsp pepper

1/2 tsp onion powder or garlic powder

Cook frozen cauliflower following the directions on the package. Thoroughly drain.

Place cooked cauliflower in a large bowl (if steamed in the microwave) or return to the pot (if boiled on the stovetop).  Add cream cheese, sour cream, butter, salt, pepper and onion powder and puree with an immersion blender until smooth and creamy.  You may also put this in a food processor if you do not have an immersion blender.  For a less smooth consistency, use a potato masher or hand mixer.

Remove to serving dish, garnish if desired.  Salt and pepper to taste.

Leftovers can be stored in the refrigerator in an airtight container for up to 3 days. This also may be frozen up to 3 months.  Microwave from frozen or defrost overnight in the refrigerator and then reheat in the microwave or stovetop.

Serves 6

Source:  dinner-mom.com

Kimberly