Maple Mustard Chicken

Hello friends!  Did you know that today is officially the first day of Fall?  I am so happy that Autumn is here!  I love this time of year and have already got my Fall To Do List started!  I posted it along with my weekly menu on Melandboys here.   I have really missed my blogs and have decided to get back to posting again.  I thought I would start with this fabulous dish that is just PERFECT for the season. You really must put this flavorful chicken on your menu as soon as possible!  My husband and boys absolutely LOVE it and ohh and ahh  enough to make me laugh whenever I make it!  In fact we like it so much that  am going to make the sauce tonight and use it to roast a pork tenderloin over sliced apples.  If it is as good as I imagine it will be--then I will let you know:)   I have been meaning to take a better picture--one with the option of rosemary because honestly it is even better that way...but I forgot last time I made it.  SO you will have to just take my word for it!  I have noticed that rosemary seems to just thrive in any conditions...so pick up a little plant next time you are out and plant it in your yard somewhere (close to your kitchen if possible).  Then you will always have it on hand for this dish, along with the awesome Macaroni Grill bread and for making this BEST home fragrance (it really is amazing!)  Rosemary is one of my favorite herbs I think, can you tell?!    Hope you all have a happy fall this year!

Maple Mustard Chicken

Recipe Type: Main Dish

Author: Melanie

Recipe Source: originally a Trader Joes recipe adapted from Summer Harms

Ingredients

• 6 to 8 chicken thighs


• sea salt and pepper to taste


• 1/2 cup Dijon or yellow mustard (whichever you prefer--I like Dijon best)


• 1/4 cup real maple syrup


• 1 T. red wine or rice vinegar


• 1 or 2 green onions, chopped OR if 1-2 T of fresh rosemary if you have some

Instructions

1. Preheat oven to 425º.


2. Place chicken thighs in a single layer in a foil lined (optional but makes for a much quicker clean up)baking dish and season with salt and pepper.


3. In a small bowl, whisk together the mustard, maple syrup, and red wine vinegar.


4. Pour the maple mustard sauce over the chicken and flip each piece until fully coated with the mixture.


5. Bake for 35 to 40 minutes, taking time to spoon the sauce over the chicken half way thru.


6. After removing from the oven, let rest for 5 minutes before serving.


7. Slice the chicken and plate it, spooning over any extra sauce left in the pan.


8. Sprinkle with chopped green onion or fresh rosemary if you have it.


9. Serve with rice--delish!

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Nutella Fudge Brownies (only 3 ingredients!)

Wow is all I can say!  These tiny little brownies are heavenly and so darn easy to make! Luckily,  last time I made a Costco trip, I came home with a BIG jar of Nutella,  so when I came across this recipe I was prepared!  They were super quick to make and oh so good!  I even whipped up a gluten free batch for my son Coleman (who has celiac disease)  by subbing GF blend for the flour and they were fantastic!  This recipe is a keeper!  YUM!

I finally got around to posting again on Melandboys--I had a request for a post on what to see and do in Chattanooga.  It was so fun to write!  I do love Chat town!  Hopefully it will make you want to come for visit! :)

Nutella Fudge Brownies (only 3 ingredients!)

Author: Melanie

Recipe Source: a Cup of Jo **To make these Gluten Free--simply use your favorite GF flour blend. I like Pamelas Baking Mix or Better Batter

Ingredients

• 1 cup Nutella


• 2 eggs


• 1 cup flour


• Optional:


• 1/4 cup mini chocolate chips or chopped walnuts/pecans

Instructions

1. Preheat the oven to 350F.


2. Spray a muffin pan with non-stick cooking spray.


3. In a medium bowl, whisk together the Nutella and eggs.


4. Add the flour, and whisk until blended.


5. Spoon the batter evenly into the muffin pan (about 1/2 full for regular pan and 3/4 full for mini pan) and sprinkle with mini chocolate chips or chopped walnuts.


6. Bake 8-12 minutes, just until the tops have set and cracked around the edges.


7. A toothpick in the center should come out wet and fudgy. (If it’s clean, the brownies will be too dry.) Set aside and allow to cool for 5 minutes.


8. Remove brownies from the pan and let cool completely.


9. Makes about 12 regular-sized or 18-20 mini-sized brownies

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Banana Oat Pancakes (*Gluten free )

Hello friends!   What a summer so far!  We just returned from almost a month in Utah visiting family and friends.  It was so wonderful--we loved every minute--but I must say it is nice to be back home too!  I am slowly getting back into the swing of things.  I had a HUGE amount of weeds to contend with but I am happy to report after hours of labor and a load of fresh mulch, that  I have won that battle for now.  Phew!  Now for catching up on the blog.  I have missed you!  I keep promising to post more and I do have the best intentions, but then life gets busy and my computers have been misbehaving terribly, which makes posting very time consuming and frustrating.  My laptop is the worst, I have given up on using it now and my PC has its own set of issues--grr!  I think a trip to Best Buy is in order.  Do you have a favorite laptop that you would recommend?  I would love to get your opinions.  It is time for a new one, for sure.

Anyway--let me tell you about these absolutely delicious pancakes.  My sweet friend Kimberly gave me this recipe and we LOVE it.  I especially love that I can easily make it gluten free if I use certified gluten free oats.  This recipe comes together quick and is a very healthy alternative to your regular pancakes.  You can easily change it up by sprinkling cranberries, blueberries, pecans, apple slices, coconut, chocolate chips etc onto the poured batter on the hot skillet.  So fun and so good!  ENJOY!!

Banana Oat Pancakes (*Gluten free )

Author: Melanie

*You can purchase oats/oat flour that is certified gluten free--using this will insure the pancakes are gluten free. Regular oats test positive for gluten. **oat flour can be make by blending oats in your blander until smooth flour is formed.

Ingredients

• 2 bananas


• 1 1/2 cup milk


• 1 tsp vanilla


• 2 TB oil (coconut or grapeseed)


• 2 eggs


• 2 cups oat flour **


• 1 1/2 tsp baking soda


• 1/2 tsp salt


• 1/2 tsp cinnamon

Instructions

1. Place all wet ingredients in blender (I use the Blendtec) and blend to combine.


2. Add dry ingreients to the wet ingredients in the blender and blend on high for 1 minute


3. Pour a small amount of batter onto hot nonstick pan or griddle (butter or oil if desired)--turn when full of bubbles. Cook until golden brown. Enjoy

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Crispy Almond Chocolate Chip Cookies (Gluten Free)

Happy Thursday everyone!  How is your week going?  This week has been a crazy one for us here in the South!  We got pounded by 8 inches of snow, but it is melting fast with warmer temps on their way--thank heavens!  Although my boys have loved every minute of this stormy weather!  The kids are going on their 3rd day of no school, giving us lots of time to do some baking!  These cookies are fantastic--light, crispy and melt in your mouth!  I have been so excited to share this recipe with you, because honestly they are so good that even if you are not gluten free you would still LOVE them!  I have 2 boys with Celiac disease, but the rest of us really like them too, even my husband (which is really saying something).  I am feeling good about the fact that they are much healthier than your average run of the mill chocolate chip cookie.  By the way, these freeze perfectly!

Crispy Almond Chocolate Chip Cookies (Gluten Free)

Author: Melanie

Recipe Source: Summer Harms *You can buy almond flour/meal, but to make it yourself simply put raw almonds (blanched or without the skins will be a lighter color, but it doesn't really matter) in a food processor until they were very fine.

Ingredients

• 1/2 cup softened coconut oil (or palm shortening)


• 3/4 cup coconut sugar (I use regular brown sugar)


• 1 egg


• 1 teaspoon cocoa powder


• 1 teaspoon vanilla


• 1 cup almond flour or meal*, toasted (at 350º for 10-15 minutes, or until lightly golden)


• 1/4 cup brown rice flour


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 cup mini semi-sweet chocolate chips

Instructions

1. Pre-heat oven to 350º.


2. Toast almond meal.


3. In a small bowl, cream the soft coconut oil and sugar until smooth and light in color.


4. Stir in the cocoa powder, egg, and vanilla until well combined. In a separate bowl, sift together the toasted almond meal, rice flour, baking soda, and salt.


5. Add this to the wet ingredients and just before the mixture all comes together, add the chocolate chips.


6. Stir until well combined.


7. Place spoonfuls of dough on a cookie sheet lined with 2 sheets of parchment paper.


8. Leave 2 to 3 inches of space around each cookie because they spread.


9. cookies per baking sheet works perfectly.


10. Bake at 350º for 9-11 minutes, or until just golden around the edges and center is still a bit unset. Cool for a minute, and enjoy!! They freeze very well , but you must eat a couple of them warm:) YUM!!

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Hasbrown Breakfast Casserole

This morning I made this dish for 'The Happy Cart" (treats for the teachers that we take from room to room--today was a brunch theme), and realized that I had not every posted this favorite of mine!  This is a super easy, and delicious breakfast casserole.  You can add whatever veggies/meat/ cheese  you want to suit your mood and what you have on hand.  This is a staple at our house, since it is also gluten free.  It can also be prepared the night before and go straight from the fridge to the oven in the morning.  This morning I made it with ham, sweet bell peppers, onion, and cheddar cheese.  The teachers loved it!  I made a second one for my family and they loved it too!

Speaking of appreciation, I wrote about the importance of writing thank you notes here today.  I think it is so important, especially in this day in age where texting or emails are easier.  I am trying very hard to get the habit instilled in my boys.  How do you get your kids to write thank you notes?  I would love to hear how you do it!

Hasbrown Breakfast Casserole

Author: Melanie

*This is one of those recipes that you can add to and change to fit your needs and tastes. You really can't go wrong:) **If making ahead of time and storing in the fridge, be sure to add extra 15-20 minutes to the baking time **To save time you can put the thawed hashbrowns in the greased baking dish and bake in a 425 oven for about 15 minutes and then continue the recipe. This will cut some time off of baking depending on your oven and the ingredients you decide to use. So then bake 35-45 minutes covered and another 10-15 uncovered.

Ingredients

• 3/4 (16 ounce) package frozen hash brown potatoes, thawed


• 10 eggs


• 2 cups milk


• 1 onion, diced


• 1 cup vegetables of choice (chopped sweet bell pepper, broccoli, canned chopped chilis)


• 1 pound of bacon, cooked and crumbled, or cooked and crumbled sausage, or diced ham


• 2-3 cups grated cheese of choice


• 1/2- 1 tsp salt (depending on how salty the meat is you are using)


• 1/2 tsp ground pepper


• Fresh chopped parsley--couple tablespoons for the top

Instructions

1. First grease a 9x13 pan or spray with nonstick cooking spray.


2. Layer the hashbrowns, then the meat and veggies of choice.


3. Sometimes I like to sauté the onion and veggies in a little butter or olive oil beforehand but you don't need to.


4. In a separate bowl combine the eggs, milk, salt and pepper and cheese.


5. Mix together well and pour over the hashbrowns, veggies and meat.


6. Sprinkle with fresh parsley.


7. Cover with foil.


8. At this point you can put it in the oven or save it in the fridge.


9. Bake at 350 for 60 minutes and then remove foil and bake for 15 minutes more or until the top is set and golden brown.


10. Enjoy!

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Savory Cream Cheese Spread or Dip

 



Happy New Year!  I love this time of year when we start fresh with a clean slate:)  At least that is what I try and do!  I get a new planner, set new goals, and clean up and organize my life.  It feels so good to have things in order.  To kick off the new year on Melandboys, I am sharing a job chart system that really works!  More on that here.  What are you doing to kick off the new year?

I have had some requests for this spread that I created for a friend's wedding reception last month.   It is so easy to make and really tasty too!  It has helped us keep one of our New Years resolutions to eat more veggies!  We also love to spread it on crackers or baguettes, bagels, sandwiches, and even add it at the very end to scrambled eggs!    Enjoy!

Savory Cream Cheese Spread or Dip

Author: Melanie

Ingredients

• 8 oz cream cheese, softened


• 2 TB milk, or half and half ( you can add more if you are using as dip)


• 2-3 TB packed fresh green onions, sliced thin or minced


• 1/2 tsp garlic salt (or just a good shake of the bottle:)


• 1/4 -1/2 cup grated parmesan cheese (fresh--NOT the stuff in the canister)


• freshly ground pepper to taste

Instructions

1. Combine all ingredients in a mixing bowl. I use my kitchen aid, any stand mixer or hand held electric beaters would work too.


2. Mix until well incorporated.


3. Store in the refrigerator until ready to use.

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Chipotle and Rosemary Spiced Nuts

Merry Christmas and Happy New Year friends!  Are you enjoying the holidays so far?  I hope so!  I am sorry we have not posted as much as usual....we have all been so busy this last month.  You know how it is, I am sure!  Busy or not, I just couldn't wait another minute to share these nuts with you!  You really need to try them before the holidays are over.  They are very easy to make and would be a perfect treat to add to your table for New Years!  My sweet friend Wendy introduced me to these amazing roasted nuts and I am hooked!  They have such incredible flavors that are quite intriguing!  The first time I had them, I kept going back for more, trying to figure out all the wonderful flavors I was tasting!  Sweet and spicy, these unique nuts are  the perfect holiday treat to share!  And gluten free!  YUM!

Chipotle and Rosemary Spiced Nuts

Author: Melanie

Recipe Source: I got this recipe from my friend Wendy--after a little research, it looks like it is originally an Ina Garten Recipe.

Ingredients

• 3 c whole roasted unsalted cashews


• 2 c whole walnut halves


• 2 c whole pecan halves


• 1/2 c whole almonds


• 1/3 c pure maple syrup


• 1/4 c light brown sugar, lightly packed


• 3 T freshly squeezed orange juice


• 2 t ground chipotle powder


• 4T minced fresh rosemary leaves, divided


• vegetable oil


• Kosher salt

Instructions

1. Preheat oven to 350


2. Brush sheet pan generously with vegetable oil.


3. In a large bowl combine all nuts, 2 T vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder.


4. Toss nuts so they are evenly coated.


5. Add 2 tablespoons rosemary and some salt and continue to toss.


6. Spread nuts on an 11x17 cookie sheet.


7. Roast for 25 minutes, stirring 2 or 3 times with a metal spatula.


8. Remove and add 2 T rosemary, 2 tsp salt and toss again.


9. Stir occasionally until cooled.

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Pumpkin Granola

I made this wonderful granola the other day and posted a picture of it fresh out of the oven on Instagram.  Sometimes I think food is beautiful, what can I say?!  I know I am a little crazy:)  I made this with gluten free oats so my boys with Celiac disease could enjoy it too!  They loved it and so did I!  I had several requests for the recipe, so here you go my friends!

Are you ready for Thanksgiving?  I love that holiday and I am trying to get prepared.   I posted some beautiful Thanksgiving table inspiration and some free Thanksgving printables here on Melandboys.

Pumpkin Granola

Author: Melanie

*Makes about 7 cups of granola

Ingredients

• 3 cups old-fashioned rolled oats


• 1 cup pumpkin seeds


• 1 cup pecans (sometimes I add sunflower seeds for part of the nuts)


• 3/4 cup shredded sweetened coconut


• 1/4 cup plus 2 tablespoons dark brown sugar


• 1/4 cup plus 2 tablespoons pure maple syrup


• 1/4 cup vegetable oil


• 3/4 teaspoon salt


• 1 tsp pumpkin pie spice, if desired (sometimes I leave it out)

Instructions

1. Preheat oven to 250 degrees.


2. In a large bowl, combine the oats, nuts, coconut and brown sugar.


3. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt (and pumpkin pie spice, if using).


4. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.


5. Cook for 1 hour and 15 minutes, until golden.


6. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps.

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Broccoli Cheese Soup

Lately with the weather getting colder, I have been craving soup, especially the broccoli cheese soup from Panera Bread.  For those of you who don't know. Panera Bread is a bakery/ soup and sandwich chain found in some parts of the country.  I was introduced to them when I moved to the South.  One of my favorite things on their menu is the Broccoli Cheese soup.  Have you had that one?  It is so good!  I  have tried to make Broccoli Cheese soup several times at home but I was always disappointed (until now:).  It would turn out too thin, not enough flavor or too rich.   Well, it took awhile but I finally found a recipe that I LOVE!  I am not sure it is the same as Panera Bread's but I like it just as well, if not better!

You can make it as rich or lite as you want depending on the milk or half and half you use.  I like it split down the middle with a cup of each.  I use chicken stock, recipe in the How To section up top.  It is so much more flavorful and rich that plain broth. I think it makes a difference !  This is the perfect soup to warm you up on a cold day!  By the way the leftovers are fantastic so you may want to double it!

Broccoli Cheese Soup

Author: Melanie

*to make this gluten free like I did--simply omit the 1/4 c flour and use 1/4 c of your favorite GF blend. Our favorite is Pamela's and we buy it on Amazon. It is fantastic! makes the best GF waffles, pancakes and muffins by far!! **Use all milk or all half and half depending on how rich and creamy you want it. Just be careful if you use all low fat milk that the mixture doesn't curdle. The lower the fat content is the easier it is to curdle.

Ingredients

• 4 TB butter


• 1 small onion, chopped


• 1/4 cup all purpose flour (*see notes to make Gluten Free)


• 1 cup half and half


• 1 cup milk (** see notes)


• 3 cup chicken stock or broth (homemade is best-recipe under the How to tab)


• 2 bay leaves


• 1/4 tsp freshly grated nutmeg


• Kosher salt and freshly ground pepper


• 4 cups broccoli florets (about 1 head)


• 1 large carrot, diced


• 2 1/2 cups (about 8 ounces) grated sharp white and/or yellow cheddar cheese plus more for garnish

Instructions

1. Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half and milk until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20minutes.


2. Add the broccoli florets and carrot to the broth mixture and simmer until tender, about 20 minutes.


3. Discard the bay leaves.


4. If desired, mash broccoli a bit with a potato masher, or puree soup a bit with an immersion blender. You can also puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.


5. Return to the pot.


6. Add the cheese to the soup and whisk over medium heat until melted.


7. Add up to 3/4 cup broth, milk or water if the soup is too thick.


8. Ladle into the bowls and garnish with cheese if desired.

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Recipe source: adapted from Food Network Magazine

Pumpkin Curry

Happy Monday everyone!  Are you enjoying your Fall so far?  The trees are so beautiful here in Tennessee.  All the fall colors take my breath away!  I think Autumn just might be my favorite time of the year, although, I may claim that with every season:)  Something about this time of year puts me in the mood for pumpkin!  Some of my very favorites are these pumpkin pancakes, this pumpkin bread, these amazing pumpkin spice rolls and now this curry!  I have rarely used pumpkin for anytihng but sweet baking, but I am realizing that it fantastic in savory dishes too!  My sister Brittany made this dish for me when I went to visit her last fall. She used a rotisierre chicken instead of the shrimp and it was amazing that way too!  I fell in love and made it several times for my family when I got home.  I am not sure how we forgot to share this little gem here, but now you have it!  I know that some of you may be a little reluctant to add pumpkin to curry, but trust me it works...beautifully!  YUM!  The perfect Fall dinner!  Hope you enjoy!

My weekly menu is up today here.

Pumpkin Curry

Author: Melanie

Ingredients

• 2 TB olive oil


• 1 c sliced onion


• 1 TB minced ginger


• 1 TB garlic


• 1 plum tomato, chopped


• 1 15-ounce can pumpkin purée


• 2 c vegetable or chicken broth


• 1 c unsweetened coconut milk


• 1  1/2 tsp curry powder


• 1/8 tsp cayenne pepper


• 1c butternut squash, roasted and diced


• 1 pound shrimp, peeled and deveined OR 2 cups diced rotieserre chicken


• 1 1/2 tsp fresh lime juice


• Steamed rice


• Cilantro


• Lime zest

Instructions

1. Heat olive oil in a large saucepan over medium heat.


2. Add onion and  ginger; sauté until soft, about 8 minutes.


3. Add garlic; cook for 1 minute.


4. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes.


5. Add vegetable or chicken broth, coconut milk, curry powder, and cayenne pepper;


6. simmer for 20 minutes.


7. Add butternut squash, shrimp, and lime juice.


8. Simmer until shrimp are cooked ( or chicken, if using) and squash is warm.


9. Serve with steamed rice. Top with cilantro and lime zest, if desired.

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Recipe Source: Bon Appetit

Homemade Nacho Cheese Sauce (without Velvetta)

I have been on the lookout for a homemade creamy nacho cheese sauce is smooth and creamy and does NOT use velvetta or other processed cheese.  I have tried lots of recipes with little success, until I tried this one!  This sauce is perfect!  Rich, creamy and smooth.  It is easy to make and  gluten free which is what we need at my house!    You can have fun with the flavor by stirring in different add ins according to your tastes...like jalepenos (I chopped up some bottled ones once), chilis, spices etc.  I love this recipe!  There is nothing here that you don't have on hand or that you can't pronouce--that is always nice!   LOL  You can feel a little less guilty about giving into that craving to dip your chips into some good ol' nacho cheese sauce! Yum!  With football season coming up this may come in handy for a quick game snack  OR if you are like me it may be a fun after school snack!  Yes my boys have already gone back to school!  I am missing the fun days of summer, but the good news is, now I will have some time to get back to posting on a more regular basis again:)

Homemade Nacho Cheese Sauce (without Velvetta)

Author: Melanie

Ingredients

• 8oz cheddar cheese (or a mix of half cheddar and half Pepper Jack), shredded


• 1 tablespoon cornstarch


• 1 (12 oz.) can evaporated milk, divided


• 2 teaspoons hot sauce ( I use Franks)


• pinch salt

Instructions

1. Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated.


2. Stir in 1 cup evaporated milk, the hot sauce and salt.


3. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.


4. Stir in additional evaporated milk, if needed, until desired consistency is reached.

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*for a milder sauce, you can use only cheddar.  Which is what is pictured above:)

Recipe Source: Serious Eats

Flourless Chocolate Brownie Cookies

 

Last Sunday, we made two batches of cookies, one gluten free and one not:)  My boys wanted cowboy cookies (which are sooo yummy, by the way) and I tried this recipe for my boys with Celiac disease, crossing my fingers that they would be good!  I was a bit worried, because I have had some serious gluten free flops lately!  Luckily they were fantastic and everyone was happy.  In fact ALL of my boys loved these cookies, the cowboy cookies were left in a pile while these chewy gooey chocolatey treats were devoured!  I will definitely be making these again:)  I am thinking that they are healthier and have far less calories than most cookies, with no fat (other than the chocolate chips) or flour included.  I thought the recipe sounded weird, but they were wonderful!  By the way, you could sub the milk chocolate chips for semi sweet or bittersweet for a darker chocolate cookie.  Yum!

Flourless Chocolate Brownie Cookies

Author: Melanie

**These cookies are gluten-free if using gluten free chocolate chips.

Ingredients

• 3 cups powdered sugar


• ⅔ cup unsweetened Dutch-processed cocoa powder


• ¼ tsp sea salt


• 2-4 large egg whites, at room temperature


• 1 Tbsp pure vanilla extract


• 2 cups milk chocolate chips

Instructions

1. Preheat oven to 350.


2. In a large bowl, whisk together powdered sugar with cocoa powder and salt. Whisk in egg whites (start w/ just two) and vanilla extract and beat just until the batter is moistened. You're looking for a brownie-like, thick and fudgy batter consistency. If it seems too thick, add another egg white-- then a 4th one if it still seems too thick. Gently stir in chocolate chips.


3. Spoon thick fudgy batter onto cookie sheets in small mounds. Chill for 5 or so minutes to keep them from spreading when they bake.


4. Bake for 14 minutes or until tops are glossy and lightly cracked.

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Recipe Source:  slightly adapted from Creative Kitchen Adventures  via Recipe Girl via Chocolate Epiphany

Sizzling Chicken Fajita Salad

Oh my my my this recipe was FANTASTIC!  Seriously the perfect summer evening meal!  I followed this recipe to the tee and we loved it, but I was thinking...the chicken from this amazing Chili's fajita recipe we posted here would be awesome with this salad too!  Next time I make the Chili's fajitas I will just make a double batch and freeze half the chicken in the marinade for making this yummy salad another time.  That would be  a time saver for sure!  Also, I think that some cheese would be a great addition...maybe Cotija (Mexican crumbling cheese) or grated pepper jack...YUM!!   Anyway, this salad really hit the spot and the leftovers the next day were just as good!

In other news, I shared an additional recipe (of sorts) on Melandboys today...last week on an especially hot day while my boys were red faced trying to play street hockey I made this old 'Cowboy Elixir using Apple Cider Vinegar, ' that claims to refresh and magically energize you after hours spent working in the sun.  Supposedly it is an old trick of cowboys and field hands that really works.  Have you heard of this?  I  guess Apple Cider vinegar has some amazing health benefits.  Crazy!

Sizzling Chicken Fajita Salad
submitted by Melanie~www.thesisterscafe.com

Salad Ingredients:
12oz chicken breasts, cut into strips
1/2 onion, thinly sliced
1 zucchini, cut into sticks or 1 bell pepper, sliced
1 Tablespoon canola or vegetable oil, divided
6 cups chopped romaine lettuce
1 tomato, cut into wedges
1/2 avocado, chopped
garnish with cheese (Cotija or Pepperjack) if desired

For the marinade:
juice of 1/2 lime
1-1/2 Tablespoons olive oil
1 garlic clove, crushed
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 jalapaeno, seeded and minced
2 Tablespoons chopped cilantro

For the Cilantro-Lime Vinaigrette:
juice of 1/2 lime
1/4 cup cilantro
2 Tablespoons canola or vegetabke oil
1 Tablespoon red wine vinegar
1 garlic clove
salt & pepper

Directions: 

1. Combine marinade ingredients in a large bowl then add chicken and toss to coat. Cover then let sit and marinate at room temperature for 30 minutes.


2. Combine ingredients for Cilantro-Lime Vinaigrette in a food processor or blender then process until smooth. Set aside.


3. Heat 1/2 Tablespoon oil in a large cast iron pot or skillet, or heavy-bottomed skillet on high. Remove garlic clove from chicken then carefully add in one layer on the bottom and cook for 1 minute undisturbed. Stir then saute until cooked through, about another minute or two. Remove chicken to a plate and set aside.


4. Heat remaining 1/2 Tablespoon oil in pot then add onions and zucchini (or bell pepper, if using.) Cook for 1 minute, undisturbed, then stir and saute until tender, about another minute. Add chicken back into the pot then stir to combine.


5. Divide lettuce, tomatoes, and avocado between two plates then top with cooked chicken. Drizzle with Cilantro-Lime Vinaigrette.  Enjoy

Recipe Source:  Iowa Girl Eats

Peanut Butter and Chocolate Granola Bars (like Quaker Chewy granola bars)

A staple at our house has been the Quaker Chewy granola bars that you can buy in bulk at your local Costco.  They are the perfect little treat/snack to grab on the go  for the park or pool.  With the recent Celiac diagnosis at our house, two of my boys can no longer eat them because unfortunately oats usually test positive for gluten.  Such a tragedy in these two  little boys opinion!  With this in mind,  I set out to make a gluten free version of their favorite Quaker granola bar flavor.. the peanut butter chocolate chip!  I took this recipe and tweaked it just a bit and I actually like this version better!  The addition of the peanut butter and a touch of corn syrup seems to hold them together better.  I used  gluten free oats and gluten free rice crispy cereal (found at my local grocery store), but of course you wouldn't need to, regular oats and cereal are perfect.  These turned out so yummy!  We loved them and I think these will be a new staple at our house!

So are you out on summer break too?  We are in full summer mode around here.  I have come up with a few goals  or priorities for my family this summer and one of them being... sticking to a meal plan!  I just posted my latest 2 week meal plan here and if you want to plan your own...print a cute (FREE) planner page here.  There are two you can choose from!  Cute enough to hand on your fridge and keep you on track this summer:)

Peanut Butter and Chocolate Granola Bars (like Quaker Chewy granola bars)

Author: Melanie

Ingredients

• 2 1/2 cups oats (*can use gluten free oats)


• 1/2 cup rice krispy cereal (*can use gluten free rice krispy cereal)


• 1/4 cup coconut


• 1/2 cup mini chocolate chips


• 1/2 cup brown sugar


• 1/2 tsp salt


• 1/4 cup butter


• 1/4 cup peanut butter


• 1/8 cup honey


• 2 TB corn syrup (optional)


• 1/2 tsp vanilla

Instructions

1. Put butter , peanut butter, honey and corn syrup (if using) in a small saucepan over low heat until liquid.


2. Add remaining ingredients to a bowl.


3. Pour liquid from saucepan over the dry stuff and mix together until combined.


4. Press into a square 8×8 pan.


5. Bake at 350 for 20 minutes--I did almost 30 minutes but I did double the recipe.


6. Cool for 10 minutes and score into bars.


7. Let it set completely and then cut into bars. Enjoy!

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Quinoa and Vegetable Stir Fry

 

As you know, I am currently on the lookout for quick, easy and delicious GLUTEN free meals my whole family can enjoy! One of my friends sent me the link to the this recipe and it was perfect!!  It came together super fast and was so tasty!  We all loved it.  I served it with some fabulous grilled  teriyaki chicken that I will post soon:)  I was thinking that you could easily add some shrimp, pork or chicken to this stir fry for a one pan dinner!  Next time I will add shrimp--yum!

So are you all ready for summer?!  I can not believe that school is out for us tomorrow!  This year has flown by, but hopefully summer is slow!  I am so excited to have my boys home and have a relaxing schedule for a few months!  I am looking forward to days at the pool!  I have been working on revamping our summer chore chart though.  This one from last year worked very well, but I am thinking about a few changes for this summer.  I want my boys to enjoy their summer, but I also feel it is so important to require some work, you know?!  I really want to raise hardworking boys and I am finding that it takes a lot of effort and planning on my part,  without the farm responsibilities  the older generations had.  Life seems to require less and less work these days and I worry about that a little.  How do you balance work and play during the summer months?  Tell me here, I could use some fresh ideas:)

Quinoa and Vegetable Stir Fry

Author: Melanie

**Brown rice can be substituted for quinoa.

Ingredients

• 1 cup pre-rinsed quinoa


• 2 cups chicken broth (could use vegetable broth)


• 1 tablespoon olive oil


• 1 teaspoon sesame seed oil


• 1 cup finely diced carrots


• 1/2 cup minced green onions


• 2 cloves garlic, minced


• 1/2 cup frozen peas (thawed)


• 2 eggs, beaten


• Kosher or sea salt to taste


• 2 tablespoons lite soy sauce (or Gluten-Free soy sauce, Tamari or Bragg Liquid Aminos), more or less to taste

Instructions

1. Add the quinoa and broth, to a medium saucepan and turn to medium-high heat.  Cover, bring to a boil and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 minutes.  Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. I like to make the quinoa the night before or first thing in the morning.


2. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes.   Then add garlic and cook one additional minute.  Add quinoa and peas, cook until heated through, 5 to 6 minutes.


3. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

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Recipe Source: Skinny MS

 

Fudgy Gluten Free Brownies

 

Well, it is good to be back!   We have just returned from a work trip to Punta Cana Dominican Republic.    Have you ever been there?  It was beautiful, especially the beaches!  It was a treat to get away but it is nice to be home again with everyone healthy at my house (hurrah)!  After the last few months of sickness and poor health in our family, this really is a reason to cheer!    As you know, two of my boys have been recently diagnosed with Celiac Disease, so I am trying to learn a new way of baking.  I am now always on the lookout for good and healthy gluten free recipes.  My friend Codi gave me the recipe for these wonderful brownies.  She actually brought them over as part of a wonderful dinner for my family after my son's recent heart surgery.  We were so grateful:)  She told me that the brownies were gluten free and they had beans in them, but that her husband had been her taste tester and thought  they were really good!  I was very intrigued-- beans in brownies-- Crazy, huh?!  I didn't tell my boys about the beans, and they gobbled them right up!  I am not sure they would have been so eager if they knew they had garbanzo beans hidden inside!  Ha!  What they don't know!  Codi kindly shared the recipe and I have since made another batch using milk chocolate chips and they were a big hit again.  We even used them as a base for a hot fudge sundaes we had for one of my son's birthday dinners--yum!  I am thinking that maybe this gluten free baking is not so bad:)  I would think that even if you are not gluten free and just want a healthier treat, you would enjoy these brownies too!

As part of this same  birthday celebration we saw a  fantastic movie.  I posted a review here, if your interested.  I love finding an inspiring movie, which can be hard these days:)

Have a great week friends!

Fudgy Gluten Free Brownies

Author: Melanie

Serves: 16 squares

*Turbino sugar contains more moisture than regular white or brown sugar. It is pretty easy to find on the baking isle of most grocery stores.  I have even seen it my local Costco recently.  It is a great topping for gingersnaps, snickerdoodles and many cooks prefer it when making graham cracker crusts **You can leave the coffee out of use Teeccino Mediterranean Herbal Coffee.  I found it at my local health food store.  It is naturally caffeine free and a great replacement for coffee.

Ingredients

• 1 1/2 cups semisweet chocolate chips, plus more for sprinkling on top


• 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed


• 4 large eggs


• 3/4 cup Turbinado or Sucanat sugar (I used Turbinado)*


• 1/3 cup canola oil


• 1/2 teaspoon baking powder


• 1 teaspoon vanilla


• 1 1/2 teaspoons instant coffee( I used Teeccino herbal coffee substitute)**


• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350-degrees. Spray a 9 x 9-inch pan with baking spray. Place chocolate chips in a double boiler and melt until smooth.


2. Combine beans and eggs in a food processor and blend until smooth. Add remaining ingredients to food processor until thoroughly combined. Pour the batter into the baking pan and sprinkle extra chocolate chips over the top.


3. Bake for 30 minutes or until a knife inserted into the center of the brownies comes out clean. Cool in pan. These are best if they've had time to sit overnight (if you can wait).

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Source: Naturally Tasty author Gilda Mulero, Chef and Cooking Instructor via Taste and See blog

5 Bean Soup (Gluten Free)

My very sweet neighbor Cindy brought this wonderful soup over after Bridger and I got home from Vanderbilt last week. (By the way, it was a success this time around! I posted about it here. We could not be happier to have our little boy's heart fixed! Thank you again for all the prayers and encouraging messages/comments! We have the best readers/ friends in the world) We had just spent a long 3 days in the hospital and been through a nerve wracking 6 hour heart procedure. I was exhausted both physically and emotionally. I came home to several friends and neighbors offering to bring warm meals. What a blessing! There is something so comforting and wonderful about a warm meal that you didn't have to make yourself. It is nourishing for the body and the soul, I tell you! I am very blessed with kind people in my life. Anyway Cindy told me that this soup is not only GLUTEN FREE (good news for my Celiac boys) but that it is also very tasty and that even her children LOVE it! She was right, my boys loved it too, even with all those beans:) She had included the recipe, which I know I will making again and again in the future! I love healthy recipes that come together quick and taste like you slaved at the stove for hours! Thank you Cindy! She told me this is family favorite. She got the recipe from her Aunt who cut it out of a Good Housekeeping magazine in the 70s! An oldie, but a goodie, for sure!

5 Bean Soup (Gluten Free)

Author: Melanie

Ingredients

• 2 TB oil


• 2 medium onions, chopped fine


• 1 garlic clove, pressed into onion


• 1 can kidney beans


• 1 can pinto beans


• 1 can lima beans, well drained


• 1 can garbanzo beans, well drained


• 1 can white northern beans


• 28oz can petite diced tomatoes


• 1 c chunky salsa


• 1 tsp each basil and oregano


• 1 c grated cheddar cheese

Instructions

1. Sauté onion in oil until tender.


2. Add other ingredients and simmer 30+ minutes.


3. Add water for desired consistency (beans will thicken)


4. Just before serving stir in cheese until melted.


5. Serve with tortilla chips or Fritos on top and more grated cheese, if desired. Freezes well.

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Posted with Blogsy

Dark Chocolate No Bake Cookies (gluten free)

 



Happy Monday everyone! I hope you had a happy weekend. Here in Tennessee, Spring has come with flowers, sunshine and birds chirping. Just what I needed! I am sorry I have not posted any new recipes for awhile, I have had a lot going one! As I wrote about before my 10 year old had the worst stomach pain for months and we finally figured out, after many many Doctor visits, that he has Celiac disease. Since this is a genetic disease, our whole family was tested. It turns out that my 7 year old has it too. The same little guy that has been having such trouble with his heart the last few months. Poor guy! The good new is we are headed up to Vanderbilt later this week for a second try at a procedure that will fix his heart once and for all, we hope! When we get that behind us I plan to really jump into Gluten Free cooking and baking because, let me tell you the pre-made packaged GF items are very expensive!! We will be adding a new Gluten Free section to our recipe index and posting all our family favorites there. I have to admit, this has been overwhelming for me, since I love bread and baking, but luckily there are some great resources and products out there. This last week we tried our first homemade GF cookies. If you can't have gluten, just be sure to use gluten free certified oats--crazy but I learned that most oats test positive for gluten. Anyway, these cookies were yummy! I am usually not a fan of no bake cookies but my friend Gloria brought these to our choir practice a couple of weeks ago and I was impressed! These are not your average no bake cookies:) They are really taken up a notch with the Special Dark cocoa powder, toasted pecans and coconut! Yum! Whether you are gluten free or not, you are going to love these little treats! Also, if you eat gluten free, I would LOVE to get your favorite recipes, cookbooks, products etc. I am SO grateful for any advice right now!! Thank you so much:)

Dark Chocolate No Bake Cookies (gluten free)

Author: Melanie

Ingredients

• 3 cups old fashioned oats (or quick-cooking rolled oats, if you prefer)


• 1/3 cup tablespoons unsweetened Speical Dark or Dutch Process cocoa


• 1/2 cup chopped nuts (I like toasted pecans)


• 1/2 cup shredded coconut


• 2 cups sugar


• 1/2 cup milk


• 1/2 cup (1/4 lb.) butter

Instructions

1. In a bowl combine the oats, cocoa, nuts and coconut. In a pan, put sugar, milk, and butter. Bring just to a boil, stirring to combine. Pour over the rolled oats mixture. Mix lightly until blended.


2. Drop from a teaspoon onto waxed paper or foil. let stand until firm, about 10 minutes. Makes about 4 dozen cookies. I use a very small cookie scoop.

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