Monday, August 4, 2014

Topping for the cinnamon coconut muffins

I posted a cinnamon coconut muffin on here from Mel's kitchen cafe. I've slightly changed it up. 

Coconut crumb topping for the cinnamon coconut muffins:

1 T butter, cold
1 T flour
1 t cinnamon
6 T granulated sugar 
1/8-1/4 shredded coconut (depending on how much you want) 

I added in a zucchini shredded and squeezed out the water. 
(Had some I needed to get rid of) it made a nice change to regular zucchini bread. Coconut and zucchini go great together!! Yummy! 

Thursday, May 15, 2014

Spinach balls

10 oz frozen spinach, thawed
3 T minced red onion 
7 tbs Italian bread crumbs 
1/2 c Parmesan cheese
1/4c butter
1 tsp garlic pwd
1/4 tsp onion pwd
3 eggs 

Ring all the water out of the thawed spinach with paper towels. 
Melt butter in sauté pan and sauté onion. Let cool slightly. Mix all ingredients together. 
With a cookie/ice cream scoop into balls. Place on a parchment sheet. 
Bake 350 for 15 min. Or until slightly brown. 
Serve as an appetizer with tooth picks or over spaghetti. 

Monday, May 12, 2014

Honey coconut granola

Recipe adapted from Mel's coconut granola

1 1/2c old fashioned oats
1/2 c chopped almonds
1/2 c chopped cashews
1/2c shredded coconut
3 T brown sugar
2 T coconut oil
2 T honey
1/4 tsp salt 
1/2 c raisins or Crasins 

Preheat 250*
Toss oats, nuts, coconut & brown sugar together. 
In a small bowl melt the oil & honey together. Stir in the salt. 
Pour over oat mixture. Toss well & coat everything.
Pour & spread onto a cookie sheet that's covered with parchment!! 
Bake for 45 min stirring half way through. Bake until golden brown. 
Keep an eye on it. The honey will turn it brown quick. 
Let cool on tray. Scoop into a bowl. Break up any big clumps, toss in dried fruit. 


Sunday, April 27, 2014

Cilantro sauce

I love the cilantro ranch recipe on here but it makes a ton and calls for a ton ingredients. I have been searching for an alternative to use for my small little family. This is it! Easy and not that many ingredients. And you can scale it up or down for your needs. 

Adapted from this recipe:

P.s. The taquitos are amazing. So are Mel's version in enchilada style!! 

1 cup sour cream
1/3 cup La Victoria Green Taco sauce 
1-2 tsp Fresh lime juice
1/4 c cilantro 
Garlic powder 
Onion pwd

Blend all ingredients. 

Tuesday, March 25, 2014

Chicken bacon ranch braid

1 cup chicken, diced
6 bacon slices cooked and diced 
8 oz cream cheese
1 T ranch dip powder
Cheddar cheese
Pillsbury crescent sheet dough or 1 batch of Mel's French bread roll dough 

Mix cheese, meat and seasonings together. 
Spread out dough into a rectangle. Smear filling out down the center. 
On the left and right sides of the filling make 1" cuts down the dough. Cris cross the dough "tabs" to make a braid effect. Tuck the 2 ends under and seal it up. 
Bake 350 for 15-20 min until golden brown. 

Monday, March 24, 2014

Easy cordon blue

This recipe is on Mel's kitchen cafe. I haven't tried the white sauce recipe she has with it. Check out her website to make it.

This was one of my freezer meals I made when prepping for the baby being born. So easy to throw together! Already had everything on hand and now I've got a great meal in the freezer waiting to be cooked up!  

2 chicken breast, cut in half so you have 4 thin slices of whole breasts
Ham slices
Swiss slices or any white cheese, I used shredded mozzarella 
1 cup bread crumbs, I blended up a bunch of frozen heels of leftover bread I saved. 
2 T melted butter 

Lay out your chicken in a grease 8x8 pan. Layer on your choice of cheese. Cover the Cheese with ham slices.
Mix melted butter and bread crumbs together. Cover over the top of the ham. 
Bake 350 for 30-35 minutes. 

Monday, March 10, 2014

Ham & veg pasta

This is one of those "what needs to get out of  the fridge" dish. I just used whatever veg and meat I already had in the fridge. If you have other things you need used add it in. Pasta and cheese sauce are the perfect vehicles for meat and veggies. 

Favorite tube pasta, cooked 
Ham, diced
1 carrot, diced
1 celery, diced
1/2 onion, diced
1/2 green pepper, diced
1 cup chicken broth
4 oz cream cheese
1/4 c Parmesan cheese
1/2 c mozzarella cheese

In big skillet Sauté carrot, celery, onion, pepper until tender. Season with s&p and garlic powder.
Stir in broth, cream cheese, and Parmesan cheese until it gets creamy and smooth. Add in pasta, and peas. Top with mozzarella cheese. If your sauce gets too thick you can always stir in a couple tablespoons of your pasta water.