Tangy Cucumber and Tomato Salad

Long time, no see! Its been FOREVER since I blogged. I once rolled my eyes when a mom of 3 or 4 said she missed creatively cooking. That wouldn't happen to me. Its my hobby. Well, my kids don't like my creative cooking. And its mentally exhausting to cook food that they don't eat. So my experimentation has dwindled in the last couple years. But I hope that is just a stage.


We went to my cousin's daughter's graduation part a couple weeks ago. And they had an AMAZING cucumber tomato salad. We had seconds, it was so yummy. It turns out the party was catered by a local chicken restaurant chain. I decided I must recreate it. It tasted similar to the cucumbers soaked in vinegar and sugar water. When I tried that, it was close but not quite. I begged my husband to call the restaurant and fish for ingredients. And he did! They said there was a blush wine vinaigrette. So I picked one up at the store today and used it. It is just right! You can make your own vinaigrette if you would like, or pick up a bottle or two of this to keep in your pantry. Its the best summer side dish.


Tangy Cucumber and Tomato Salad

Ingredients:
4 cucumbers, peeled and diced
6 roma or tomatoes on the vine, diced
1/2 large or 1 small red onion, finely diced
3 stalks celery, finely diced
fresh cilantro, about 2-3 tbsp minced
1 tsp salt
3/4 - 1 cup Brianna's Home Style Dressing Blush Wine Vinaigrette

Chopping all of that by hand does take time. Pull up a chair and listen to a podcast or something. Its worth it.

Combine all ingredients well and chill 1+ hours before serving.

Broccolini, Leek, and Cheddar Risotto

There is really nothing more comforting than a creamy bowl of cheesy rice. Risotto is an impressive meal but it isn't as daunting as you might think. It does take some time and some stirring, but its not crazy. Honestly, I load some dishes or some other kitchen based task while I make it so I can stay close to stir often, but not just stand there bored.

I actually double the amount of risotto I make and make risotto cakes with the leftovers. That is almost my favorite part about risotto (recipe to come). If you use this recipe as a side dish not a main, there will probably be enough leftovers for that as well.


Ingredients:
2 leeks, trimmed, sliced, and washed well (can use an onion instead)
4 slices bacon, cut into strips
2 cups arborio rice
1/2 cup beer or dry white wine
6-8 cups chicken stock (home made is great for this! Veggie stock would work too)
1 bunch broccolini, cut into one inch pieces (can sub with a couple cups broccoli)
2 cups shredded sharp cheddar
salt and pepper to taste

Warm the broth in a sauce pan. Keep on low to keep warm.

Heat a deep skillet on medium. Add bacon and stir often.  Remove with a slotted spoon once crisp. Leave bacon juices.

Add leeks and sauté a few minutes, until soft. Add rice and toss until coated in bacon love. Toast for a few minutes, stirring often.

Add beer. Stir well. Once absorbed, add 2 ladlefuls at a time to rice. Stir often. Once broth is absorbed, add 2 more ladlefuls. Continue the process. Add the chopped broccolini once about 2/3rds of the broth is gone. It will be done when the broth is absorbed and the rice is al dente, and there is a creamy sauce surrounding it all.

Add the cheese and bacon and turn off the heat. Taste and season with salt and pepper to taste.

Serve hot.

Spinach and Artichoke Pizza

Husb and I were wanting to spice up our homemade pizza night and decided to go with a nod to spinach and artichoke dip. This turned out just as delicious as it sounds.  This time we took advantage of the grocery store bagged dough.

Spinach and Artichoke Pizza

Ingredients:

1 pizza dough, par baked until just starting to lightly brown
olive oil
1 5- 6oz package of fresh baby spinach
2 cloves garlic, minced
1 small onion or large shallot, fine diced
1 can artichoke hearts, drained and quartered
3 oz cream cheese
4 oz mozzarella pearls (or fresh mozzarella cut into small cubes)

Preheat oven to 425.

Heat up a large skillet over medium. Pour enough olive oil to coat the bottom and add the onion and garlic. Saute 2-3 minutes until softened and fragrant. Add the spinach and artichokes and stir to coat in the oil. Cook until wilted, stirring often, 3-4 minutes.

Drizzle par baked crust with olive oil and spread the spinach and artichoke mixture on the top. Pinch off pieces of cream cheese and distribute evenly along with the mozzarella cheese.

Place on a pizza stone or baking sheet and cook around 10-15 minutes until cheese is melted.

Simple Herb Stuffing

Yeah, so I could be a smart blogger and post all these awesome recipes before the holiday that they would be great for. But I am just a mom and just doing this for fun, so you get what I make, after I make it. But trust me, this is so yummy and easy, that I will be making it for more than just thanksgiving.

I am not a fan of fancy stuffings. I like it simple and good. I think I succeeded.

You can use virtually any bread you like for this.

I didn't get a picture this time, but I will add the next time I make it

Simple Herb Stuffing

1 loaf bread, cut into 1 inch pieces (or buy the bag of unseasoned dried bread cubes if you must)
8 tbsp butter
2 stalks celery, cut in half lengthwise and then sliced pretty thin
1 onion, diced
Salt and pepper to taste
2 tbsp chopped fresh parsley
1 tbsp chopped fresh sage
2 tsp chopped fresh thyme
2 cups chicken stock (get the very good stuff at the store, or better yet make it yourself. Or veggie)
2 eggs, lightly beaten

If using fresh bread, spread onto a cookie sheet and let sit overnight to dry out. Or place in a 20 degree oven for 10-20 minutes.

Melt the butter in a pan. Reserve half of it for later. Add celery and onion to the existing butter and cook a few minutes until really softened.  Add herbs and cook 1 more minute. Add a little salt and pepper.

Whisk eggs into broth. Put bread in a large bowl and add onions and celery and the broth and mix very well.

Pour into a buttered casserole dish and pour remaining butter on top.

Cook in a 350 oven 45 minutes

Baked Mac and Cheese

Sometimes you just need cheesy, gooey, comfort food. And in my opinion, the blue box stuff doesn't deliver.

This yummy stuff is based on Alton Brown's recipe. And Alton Brown knows his stuff!

And sorry I don't have a better picture. Each time I make it, we dive in too fast to get a great picture.

Its really important to not buy preshredded cheese for this.

Baked Mac and Cheese

Ingredients:
1/2 pound pasta
3 tbsp butter
1 onion, fine diced
3 tbsp flour
1 tbsp powdered mustard
1 tbsp garlic powder
3 cups milk
1 bay leaf
1 tsp paprika
1/2 tsp turmeric (optional)
S&P
8 oz fresh grated sharp cheddar
4-6 oz fresh grated gouda cheese

topping:
2 tbsp melted butter
2/3rd cup panko crumbs

Preheat oven to 375

Cook the pasta in salted water until al dente. Drain and set aside.

Meanwhile, melt butter in a saucepan over medium. Add onion and cook 2 minutes. Whisk in flour, mustard, and garlic, and cook 3 more minutes, stirring constantly

Whisk in milk, paprika, turmeric, and S&P. Add the bay leaf and simmer 10 minutes. Remove bay leaf.

Remove pot from heat, stir in cheese, and then stir in pasta. Pour into sprayed casserole dish.

Mix the melted butter and bread crumbs well, and sprinkle on top of the pasta.

Cook 25-30 minutes.

Chipotle Chili

The quinoa in this mimics the ground meat found in most chilis. The sweet potato and chipotle are a nice change from the norm. Its hearty and filling, but very low on calories. A really good stew that will be made again. This makes enough for plenty of leftovers! Use your big pot

Chipotle Chili

Ingredients:

1 lb dried black beans
1 tbsp butter
1 onion, diced
5 garlic cloves, minced
3 tbsp chili powder
2 tbsp cumin
1 tbsp ground coriander
2 chilis from canned chipotle chilis in adobo, minced
28 oz diced tomatoes, not drained
salt and pepper to taste
2-3 medium sweet potatoes, peeled and diced into 1/2 inch cubes
1/2 cup dried quinoa, rinsed


Toppings:
sour cream
cilantro
green onions
cheese

I came across this new way to make dried beans and its AMAZING. I'll share with you here.

Preheat oven to 250

Dump 1 pound of black beans out. Discard any rocks or broken beans. Rinse and drain them.

Place in a oven safe pot (dutch oven works well) and cover with 1 1/2 inch of water.

Bring to a boil. Cover and place in oven for 1 hour and 15 minutes. Drain and presto! Perfect beans



Melt the butter in a stock pot over medium. Add onions and cook a few minutes. Add the garlic and cook a few minutes more. Add the cumin, coriander, chili powder, and chilis. Cook 1 minute, stirring continuously.

Add the tomatoes and juice from tomatoes as well as the black beans. Add enough water (or broth if you have some handy) to cover the beans and then some.

Bring to a rapid simmer.

Add sweet potatoes and quinoa. Once to a high simmer, reduce a little and cook for 45-60 minutes until done. Add more liquid during the process if needed.


Add toppings and serve.

Roasted Cabbage

When I saw a Martha Stewart recipe circling pinterest, I decided we needed to try it. And that was 2 weeks ago, and we have made it 3 more times! Roasting just makes everything delicious.

Roasted Cabbage

Ingredients:
1 large head of cabbage
1 large clove of garlic
1 tbsp butter, melted
1tbsp olive oil
salt and pepper
parmesan

Preheat the oven to 450

Slice the garlic into 3/4 inch slice rounds

Combine the butter and oil. Brush a large cookie sheet lightly

Place the rounds onto the sheet. Slice the garlic clove in half and rub it all over the top of the slices.

Brush with the butter/oil and sprinkle generously with salt and pepper

Place in oven and cook 20-30 until dark and roasty.

Sprinkle with parmesan and serve

Greek Salad with Cucumber and Zucchini "Noodles"

So, faux noodles have been a fad lately. One with which I decided to jump in with both feet. I made a veggie noodle side dish last week, and that inspired my husband to suggest making my greek pasta salad with zucchini noodles instead. I saw his zucchini noodles, and decided to raise him cucumber noodles.

The end result was amazing. Super fresh, light, and satisfying.

For these noodles,  you will need this, this, this, or this. I have the first two. I used a mandolin this time. I used the thin julienne plate, and sliced the short way.

You can peel the veggies first if you wish. I peeled the cucumber, but not the zucchini.

Greek Salad with Cucumber and Zucchini "Noodles"

Ingredients:
3-5 large zucchini, noodled
2 cucumbers, noodled
1 pint grape tomatoes, halved
2 tbsp chopped black olives
3 oz crumbled feta
1/4 cup olive oil
1/4 cup red wine vinegar
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
pinch of salt and pepper

Place the zucchini noodles in a strainer and toss with 4-5 pinches of salt (evenly spread) Let drain for 30 minutes.

Add cucumber noodles and gently squeeze excess water from veggies (don't go crazy. Just a few squeezes)

Place in bowl with tomatoes and feta.

In a container with a lid, add black olives, oil, vinegar, mustard, and seasonings. Close lid and shake well.

Toss veggies with dressing. Best if chilled a hour or two.

Easy Black Bean Soup

This meal couldn't be quicker, more flavorful, or easier. Its as simple as heating the ingredients. Goes fabulously with a fast cheese quesadilla

Some diced bell pepper would be a great addition if you have any on hand

Easy Black Bean Soup

Ingredients:
 3 cans low sodium black beans, not drained
2 cups chicken stock
1 cup medium heat salsa
2 tsp cumin
salt to taste
(1 drained can Rotel or petite diced tomatoes would go well too)

optional toppings:
sour cream
crumbled tortilla chips
shredded cheese

In a sauce pan, heat beans, broth, salsa, and cumin. Taste and add salt if needed

*you can take half the soup, blend it, and combine it for a thicker soup*

Serve with any or all of the toppings listed.

Cheesy Mexican Orzo

This is cheesy and spicy noodle goodness. If you like things more mild, cut the rotel in half. This is a fast and easy side, done in about 25 minutes.

Cheesy Mexican Orzo

Ingredients:
2 tbsp butter
11/2 cups orzo
2 cups chicken stock (or veggie)
1 cup tomato sauce
1 can rotel, drained
1 cup mexi blend or cheddar cheese
salt

In a sauce pan over medium high, melt the butter and add the orzo. Cook 2-3 minutes until toasted.

Add the stock, tomato sauce, and rotel. Stir. Once boiling, lower heat to medium low and cook 20 minutes until liquid is absorbed, stirring often.

Add cheese, stir, and remove from heat. Add salt if needed

Basic Fried Rice

Fried rice. Such a yummy thing. Its actually pretty easy to make. The biggest trick is to make the rice the day before. Chilled day old rice will make this dish turn out just right and not a mushy mess. This is a standard basic take on the dish, but there are many ways to add to it!

Fried Rice

4 cups cooked day old rice, lumps broken up
2 tbsp cooking oil
1/2 onion, diced
1 cup frozen peas and carrots
2 eggs, beaten
2 tbsp low sodium soy sauce or tamari


In a large skillet or wok, heat to medium. Once hot, add 1 tbsp oil. Add the onion and cook a few minutes until soft.

Add eggs and move around the pan a lot, until barely cooked. Remove from pan.

Wipe pan clean with paper towel. Turn heat to high. Once very hot, add oil

Add rice and stir around. Let rice sit undisturbed a minute to fry. Toss rice and let sit again.

Add soy sauce, peas and carrots, and egg/onion and toss well. Let all ingredients heat up and remove from heat. Taste and add a splash more soy sauce if desired.

Chicken and Veggie Stir Fry

Sometimes its nice to be able to make a asian influenced meal without paying the $$$ for take out. I LOVE asian veggies. Cannot get enough. But unless you get a plain veggie meal, there isn't nearly enough veggies in the dishes I like to satisfy me. So this made me happy. You can easily leave the chicken out for a meatless meal.

Chicken and Veggie Stir Fry

Ingredients:
2-3 chicken breasts
1/4 cup soy sauce
1 onion, diced
1 green bell pepper, diced
1 red/orange/yellow pepper diced
1 cup sliced mushrooms
2 cloves garlic, minced
1 inch knot of ginger, grated
2 tbsp sesame oil, divided
1 tbsp creamy peanut butter
1/2 cup low sodium soy sauce or tamari
1 tbsp rice vinegar
2 tsp sriracha (or 1/2 tsp red pepper flakes)
1 tbsp cornstarch

1 can baby corn, drained, rinsed, and chopped
1 can diced water chestnuts, drained


In a slow cooker, put the chicken and soy sauce in and cook on high until shreddable. 3-4 hours on high. Cool and shred. Can be done in advance

Put 1 tbsp sesame oil in a large skillet on medium. Add onion, bell peppers, mushrooms, garlic and ginger. Cook 5-8 minutes until softened.

In a jar with a lid, put 1 tbsp sesame oil, the peanut butter, soy sauce, vinegar, sriracha, and cornstarch. Shake well. Add to pan.

Add chicken, baby corn, and water chestnuts. Cook 5 minutes until heated through and sauce starts to thicken.

Serve!

Baked Ziti

Ooey gooey cheesy pasta. Nothing to not like about this recipe. Roasted red bell peppers and fresh mozzarella set this dish apart. Buff it up (or make vegetarian by replacing the sausage) even more by adding mushrooms and spinach. Add the mushrooms in with the onion while cooking and add thawed and drained frozen spinach with the cheeses.

Baked Ziti

Ingredients:
1 onion, diced
3 cloves garlic, minced
2 tbsp butter
1 lb sweet italian sausage
28oz can crushed tomatoes
2 14oz can petite diced tomatoes with juice
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp red pepper flakes
salt and pepper to taste
1 pound ziti pasta, cooked to box instructions minus 1 minute cook time
1 cup shredded parmesan cheese
1 16oz container whole ricotta
1 8oz package fresh mozzarella pearls (pictured below)
1 egg
1 jar roasted red bell peppers, drained and chopped
1 cup shredded mozzarella
1 tbsp fresh basil, chopped (optional)
1 tbsp fresh parsley, chopped (optional)

Heat the butter in a deep skillet on medium. Add onion and garlic and cook until transparent.

Add the sausage and cook until well browned. Drain a little, but not all, of the fat off.

Add the tomatoes, herbs, and salt and pepper. Bring to a simmer and simmer while the pasta is cooking. Preheat oven to 350

Combine the parmesan, ricotta, fresh mozzarella, bell pepper, and egg in a large bowl.

Rinse off pasta in cool water to slow cooking.

Toss pasta and cheeses.

Add 4 cups approximately of the tomato sauce to the pasta and combine.

In a deep lasagna or 9x13 pan, ladle a little of the sauce onto the bottom. Just enough to lightly coat.

Spoon half the pasta into the pan. Spoon half the remaining sauce on top. Repeat. Sprinkle mozzarella on top.

Cook 30 minutes until bubbling. Top with herbs and let sit 5-10 minutes before serving.


Example of the mozzarella I used. Its in the special cheese section

Sautéed Zucchini with Garlic, Basil, and Feta

Its always good to have a few more zucchini and summer squash recipes in your arsenal. Husband isn't huge on squash, or basil for that matter, but he actually loved it! It has a really good flavor, and its a nice layered flavor.

Sautéed Zucchini with Garlic, Basil, and Feta

Ingredients:

2 medium zucchini, cubed
2 medium summer squash, cubed
1 onion, small diced
4 large cloves of garlic, thin sliced
4 large basil leaves, fine chopped
2 tbsp butter.
Salt and pepper to taste
1/4-1/2 cup crumbled feta


Heat butter in a large skillet over medium.

Add all the ingredients, minus feta, and cook for 10-15 minutes, stirring often.

Remove from heat, toss with feta, and serve

Ranch Roasted Potatoes

The combo of butter and oil in this helps the potatoes brown, but not boil.

You can use the store-bought ranch powder or make your own

This is a hearty but simple side dish that you can make from staples.

Ranch Roasted Potatoes

Ingredients:

3 pounds gold or red potatoes, cut into 1 inch cubes
2 tbsp melted butter
2 tbsp oil of choice
3 tbsp ranch powder
3 tbsp grated parmesan

Preheat oven to 425

Mix butter, oil, and seasoning together. Toss with potatoes and spread them in a single layer on a baking sheet. Sprinkle with parmesan.

Cover with foil and cook 20 minutes. Remove foil and cook until fork tender and browned.

Italian Pasta Salad

This makes quite a bit, so use your big mixing bowl! Don't worry, it won't go to waste. This lasts several days in the fridge and is great for lunch.

The great things about pasta salads is the customization. If you don't like black olives, leave them out. Double the cheese if you would like. Tweak to your hearts content.

My friend came to visit me from Maine last week and she made pretty much this same pasta salad. Its so good I had to make it again. Its so fresh and light, it should be a staple for the entire summer.

PS, its Florida where I am...Its basically *always* summer. :)

PSS, this would be FANTASTIC with cheese tortellini. Seriously, do it...

Italian Pasta Salad
Ingredients:

2 boxes of tri color rollitini, or 2 packages cheese tortellini
1 pint grape tomatoes, halved. Or cherry tomatoes, quartered
1 bubble package of pearl mozzarella (in the specialty cheese section. Cubed fresh mozzarella will do as well, just not as easy!)
1 can sliced black olives, drained
1 jar marinated artichoke hearts. Drained and chopped
1 hot house cucumber, diced
2 tbsp chopped fresh basil (about 12 leaves)

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tsp honey
1 tbsp dijon mustard
1 tsp garlic powder
1 tsp onion powder
salt and pepper

Cook the pasta according to directions. Drain and rinse with cool water until pasta is cool

In a large mixing bowl, mix artichokes, tomatoes, mozzarella, olives, cucumber, and basil.

In a airtight jar, mix the dressing ingredients and shake well.

Add the pasta to the mixing bowl and put dressing on top. Stir to combine. Add more S&P if needed

Chill for an hour and serve.

If making in advance, test before serving and add a bit of olive oil if dry.

Green Eggs

My son LOVES these. Its a great way to get some greens in without the turn off of the iffy texture. It smells like a spinach quiche too! Yum!

Green Eggs

Ingredients

2 eggs
1 heaping handful of baby spinach, baby kale, or kale.
1 tbsp cheese of choice. Our favorites is parmesan or ricotta
sprinkle of salt
pinch of garlic powder
pinch of onion powder


In a food processor, food chopper, blender, or Magic Bullet, put in the greens, eggs, cheese, and seasonings. Do it in that order so the weight of the eggs makes the greens blend better (invert for Magic Bullet since it goes upside down). Blend for 10-15 seconds, until its mixed and green.

Pour into a preheated skillet and cook for a few minutes just like scrambled eggs.
Serve with some strawberries or a glass of OJ for a big iron boost

Slow Cooker Steel Cut Oats

So, my husband is bad at eating breakfast in the morning, so we are making a effort to remedy that. He does like oatmeal, so we decided to try to do that more often. I knew how healthy steel cut oats were, so I wanted to give that a shot. I knew I wanted to try a slow cooked version, but I needed to try the normal method to actually see how it was supposed to feel and taste. It has much more texture than regular oats, so be aware of that if you have never tried them before. They have a "al dente" bite to them. But that is a little less apparent in the slow cook method. So on the other hand, if you are used to the texture of steel cut oats on the stove, be aware this might be a little mushier than you would expect.


I am sure you could do this in a large crock pot, but I am not sure how that would change the cook time. And every slow cooker is different. So you might have to try the plain version of the recipe a few times to get the liquid ratio just right, as well as the cooking time. I went to Target and got a 2.5 quart Crockpot for $12 for this purpose. Totally worth it! Also try spraying the crockpot to help the sticking, but expect to have to soak it :)

You could try this water bath method too in a large crock pot

Long story short, don't cook this for the first time for a bunch of guests, lol.

Spray or butter the bottom and up the sides of the crock pot for easier clean up

I add a couple tbsp of chia seeds to each batch. You don't even notice them. You could add ground flaxseed also/instead.

You can add any type of milk you like. Almond, coconut, hemp, rice, skim/2%/whole, goat. Whatever floats your boat.
Same goes for "sugar". If your prefer stevia, honey, maple syrup, white sugar, or whatever sweetener toots your horn.
You can also substitute virgin coconut oil for butter. Especially recommended for the coconut flavors.

**I kept forgetting to take pictures in the craze of morning routine, so I will add more pictures as I can!**

Basic Slow Cooker Steel Cut Oats.

Ingredients:
1 cup steel cut oats
1 1/2 cups water
1 1/2 cups milk of choice
pinch of salt
1 tsp vanilla extract
2 tbsp butter, cut into pieces

Add all the ingredients. Give a light stir. Cook on low 8 hours. Reheat leftovers with a little milk added.


Variations:


*Unless specified as "when serving" or "top with", all variation ingredients are added for the cooking process.

Maple Brown Sugar:

Add 1/4 cup packed brown sugar in the cooking process and drizzle with a little (REAL) maple syrup when serving.

Maple Bacon:
Top with 1/2 slice crumbled bacon and drizzle with maple syrup

Apple Cinnamon:

Peel and chop 2 apples into bite size pieces
Add to crock pot along with 1 tbsp cinnamon and 1 tsp ground ginger. Add brown sugar to taste when served.

Cinnamon Spice:

Add 1 tbsp cinnamon, 1 tsp ground ginger, 1/4 tsp nutmeg, and 1/4 tsp ground cloves to liquid.

Chocolate PB:
Add 1 tbsp cocoa powder and some sugar. Top with a dollop of PB when serving

Chocolate Banana:

Whisk 2 tbsp cocoa powder, 2 tbsp white sugar, and 1-2 mashed very ripe bananas to milk before adding to crock pot. Add more sweetener to each serving if needed (depends on sweetness of bananas) (banana ones don't keep well in our experience, so don't plan on leftovers! Or add the banana when serving)

Chocolate Coconut: 
Replace milk with plain coconut milk (I used canned) and add 2 tbsp cocoa powder, 2 tbsp sugar, and a palmful of shredded sweetened coconut (I chopped it up a little more)

Banana Coconut:
Use coconut milk and mash 2 bananas. Add a palmful of sweetened, shredded, and chopped coconut.
(banana ones don't keep well in our experience, so don't plan on leftovers! Or add the banana when serving)

Nutella:
Add a dollop of nutella and a sprinkle of hazelnuts when serving, plus maybe a little sugar if needed.

Pumpkin:
Add 1 cup pureed pumpkin (not the pumpkin pie stuff), 1 tbsp cinnamon, 1 tsp ground ginger, 1/4 tsp nutmeg, 1/4 tsp ground cloves, and 1/4 cup sugar. Can top with chopped pecans if desired

Banana Bread:
Mash 2 ripe bananas and add to liquid along with 1 tbsp cinnamon. When serving, sweeten as desired and add chopped walnuts and/or a sprinkle of mini chocolate chips.
(banana ones don't keep well in our experience, so don't plan on leftovers! Or add the banana when serving)

Blueberry Lemon:
Add 1 cup frozen blueberries and zest and juice of one lemon when assembling to cook. Top with slivered almonds, if desired.

Strawberries and Cream:
Add 1 cup frozen strawberries and a couple tbsp sugar.

Lemon Poppyseed:
Right before serving, zest and juice of one lemon and stir. Add a palmful of poppy seeds or, heck just use chia seeds. :)

Mango Coconut:
Use coconut milk. Add 1 cup frozen mango, and a palmful shredded, chopped, sweetened coconut.

Mocha:
Substitute 1 cup water with 1 cup cooled brewed coffee. Add 2 tbsp cocoa powder and 3 tbsp sugar.

PB and J:
Sweeten and then top with a dollop of PB and a dollop of preferred jam/jelly/100% fruit spread

Chunky Quacamole

I prefer my guac chunky. I'll eat the mushy mashed stuff, but chunky is where it's at.

This is a basic recipe, I assume. But sometimes simple is the best :)

Chunky Quacamole

Ingredients:

1/2 red onion, finely diced
1 jalapeño, deseeded, deveined, and finely diced
1 clove of garlic, minced
1 handful cilantro
juice from 1 lemon
3 avocados, cubed
3 roma tomatoes (or vine ripened, or equivalent of grape/cherry)
salt and pepper


Rinse the onion off after you dice it. I am not sure why, I just read to always do that with onions in salsa or salads. So I do :)

Add onion to a medium bowl with the jalapeño, garlic, cilantro, and lemon juice. Combine well.

Add tomatoes and avocado. Add salt and pepper and stir well to combine.

Chill a few hours before serving to allow flavor to meld

Country Breakfast Potatoes

I really hope no one reads my blog for the descriptions I write. Because I am drawing a blank today. These are a good breakfast side dish. Yummy, flavorful, and pretty easy. Do it.

Country Breakfast Potatoes

Ingredients:
-5 red or gold potatoes (or russet, if you aren't opposed to brown potato skins. Some people are picky), cut into 1 inch pieces
-1 large onion, large diced
-1 bell pepper, large diced
-2 tbsp butter, divided
-a few pinches dried herbs, such as rosemary, parsley, etc.
-salt and pepper
-tbsp flour

Place the diced potatoes in a pot of cold, salted water. Heat to a high simmer and cook until fork tender. 5-10 minutes. The pieces are small, so it shouldn't be too long. Drain. Place in bowl and lightly and evenly sprinkle with flour. Toss in bowl to coat.

In a large skillet on medium, melt a tbsp of butter. Add the pepper and onions. Cook, stirring often, until softened and browned. Remove from pan and set aside.

Place the other tbsp butter in the pan. Add the potatoes, herbs, and salt and pepper, and stir. Pat down into a even layer and let sit for a few minutes until well browned and crisp. Flip and repeat.

Add onions and peppers, stir and serve!