Salad
12C baby spinach
1C quinoa
1C pecans
1C dried cranberries
1C sunflower seeds
2 apples
Dressing
1/2 C lemon juice
1/2 C nut oil of choice
1/4 C honey
1Tbs + 1tsp Dijon mustard
serves 8
sometimes I add chicken to make this my meal rather than a side
4/8/19
BBQ Chicken Twice Baked Sweet Potatoes
Sweet Potatoes
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided
BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce
Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.
3. While potatoes are baking, heat a large skillet over med heat.
4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.
5. Cool potatoes for a few minutes then cut in half lengthwise.
6. Scoop out flesh, leaving 1/4 inch border all around the potato.
7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.
8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.
9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.
10. Spoon the sweet potato filling evenly back into the skins.
11. Top with the shredded chicken, caramelized onions, and remaining cheese.
12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.
13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided
BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce
Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.
3. While potatoes are baking, heat a large skillet over med heat.
4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.
5. Cool potatoes for a few minutes then cut in half lengthwise.
6. Scoop out flesh, leaving 1/4 inch border all around the potato.
7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.
8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.
9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.
10. Spoon the sweet potato filling evenly back into the skins.
11. Top with the shredded chicken, caramelized onions, and remaining cheese.
12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.
13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.
12/17/18
Chocolate Sheet Cake
In a medium bowl mix 1/2 c buttermilk, 2 well beaten eggs, 1t vanilla
In a medium bowl sift together 2 Cups flour, 1 t baking soda and 2 Cups sugar - set aside
In a medium saucepan mix 8T butter, 1/2 cup crisco, 4T cocoa, 1 cup water bring to a boil and then alternately add flour and buttermilk mixture
Pour into 11*17 greased pan (jelly roll pan) Bake at 400 for 15-18 mins
Frosting
8T butter
4T cocoa
1/3 c milk
1 box powdered sugar
1t vanilla
Bring butter, cocoa, and milk to a boil. Remove from heat and add powdered sugar and vanilla. Frost while hot.
10/14/18
Kristen's Chili
Sauté Together:
2 lb ground beef
2 onions
1 bell pepper, chopped
3 cloves garlic, minced
1 Anaheim pepper, chopped
1 Tbs Worcestershire
Combine:
2 cans Rotel (mild)
1 can stewed tomatoes
1 15 oz can tomato sauce
1 12 oz can tomato paste
1 can dice green chilis
1 Tbs soy sauce
3 10 oz can water
1/4 C Catsup
1 Tbs Pickapeppa Sauce
4 beef bullion cubes
1/2 C brown sugar
1/2 tsp Accent
1 pkg McCormic chili seasoning mix
chili powder to taste
Add meat mixtre
Simmer 30 minutes
Serve with cheese and cornbread
2 lb ground beef
2 onions
1 bell pepper, chopped
3 cloves garlic, minced
1 Anaheim pepper, chopped
1 Tbs Worcestershire
Combine:
2 cans Rotel (mild)
1 can stewed tomatoes
1 15 oz can tomato sauce
1 12 oz can tomato paste
1 can dice green chilis
1 Tbs soy sauce
3 10 oz can water
1/4 C Catsup
1 Tbs Pickapeppa Sauce
4 beef bullion cubes
1/2 C brown sugar
1/2 tsp Accent
1 pkg McCormic chili seasoning mix
chili powder to taste
Add meat mixtre
Simmer 30 minutes
Serve with cheese and cornbread
8/13/18
Peanut Butter Banana Chocolate Chip Cookies
2 C bread flour
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips
Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips
Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week
8/3/18
Baked Chicken & Zucchini Casserole with Tomatoes
2 Chicken breasts
1 Tbs olive oil
1 dash garlic powder
1 dash salt
1 dash pepper
1 small zucchini
1 med tomato, diced
1/2 tsp basil
1/2 tsp oregano
1/2 C mozzarella cheese
1. Butterfly slice each chicken breast in half to make 4 thin pieces. Season with garlic powder, salt, and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.
2. Sautee zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt, and pepper. Cook an additional 2-3 minutes. Pour over chicken.
3. Cook in 325 degree oven for 20 minutes. Top with mozzarella cheese. Bake an additional 15 minutes.
1 Tbs olive oil
1 dash garlic powder
1 dash salt
1 dash pepper
1 small zucchini
1 med tomato, diced
1/2 tsp basil
1/2 tsp oregano
1/2 C mozzarella cheese
1. Butterfly slice each chicken breast in half to make 4 thin pieces. Season with garlic powder, salt, and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.
2. Sautee zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt, and pepper. Cook an additional 2-3 minutes. Pour over chicken.
3. Cook in 325 degree oven for 20 minutes. Top with mozzarella cheese. Bake an additional 15 minutes.
7/10/18
Corn Salad with Cilantro
2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine
Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste
Heat corn in water until almost boiling. Take out and drain.
Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.
Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine
Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste
Heat corn in water until almost boiling. Take out and drain.
Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.
Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.
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