Posted on May 3, 2014 by Colleen
This started out as a way to use up some slightly dried up fresh strawberries that were in the back of my fridge. And it turned out to be something so great I just had to share. You can use the syrup in a variety of ways, mix into iced tea for a sweet fruity treat, mix into lemon juice for strawberry lemonade, have over angel food cake, have on biscuits for strawberry shortcake, or serve over pancakes or waffles for a truly delicious breakfast.
Simple Strawberry Syrup
2 cups fresh strawberries diced
3/4 cup sugar
1 Tablespoon lemon juice
1 teaspoon vanilla extract (optional)
In a saucepan combine all ingredients except vanilla (if you want to add that) and stir over low heat until all the sugar is melted and mixture comes to a slow boil. Remove from heat (add vanilla if you want) and pour into a jar. Let cool and use as desired. As it cools it will thicken, if it’s too thick you can add a couple tablespoons of water and stir it. If you are making it for pancakes or waffles you can add 1 Tablespoon of butter while the mixture is hot (if you don’t use all of it and you put it in the fridge it will get hard, you’ll need to warm it up before you can use it or you can use it cold like a spread). Keeps in the fridge for about 1 week.
(My kids loved this!)
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Posted on October 11, 2013 by Colleen
Have you ever had a baked apple? With all the cinnamon, brown sugar, oats and butter stuffed in an apple and baked? They are wonderful. This is just a smaller version of them, one I can send to school with my son in his lunch. :)
Baked Apple Bites
2 green apples, washed, cored and grated
1 cup oats
2 tablespoons melted butter
1 teaspoon lemon juice
2 Tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
a dash ground cloves
Preheat oven to 350.
Mix everything together and pack into muffin cups that have been sprayed with non stick spray. Bake for 30 minutes. Let cool and eat. :)
I baked mine in silicone mini muffin cups, if you use a larger size muffin pan you’ll need to add 10 minutes or so on the cooking time.
Note: if you want to make the original baked apples combine everything but the grated apples and lemon juice and pack into washed apples that you have cut the top off and scooped out the middle. You can chop up the apple that you scooped out (no seeds or core) and mix it with the oat mixture (and the lemon juice). Set the apples upright in a baking dish and put the tops back on the apples. Bake for 30-45 minutes or until the apples start to soften. Top with vanilla ice cream or whipped cream.
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Posted on October 11, 2013 by Colleen
It’s not quite my mom’s recipe but it’s a pretty good one all the same. My recipe is pretty strong with ginger and a little spicy, if you don’t like that you can cut the ginger in half or leave out the fresh ginger.
Ginger Pear Muffins
2 ripe pears, washed, cored, and chopped fine
1 teaspoon ground ginger
1 inch fresh ginger, pealed and grated fine
1/4 cup oil (I used olive oil)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon allspice
1/4 teaspoon cardamon
1 1/4 cup flour
pinch of salt
Preheat oven to 325.
Combine pears, eggs, ginger, oil, and vanilla. Mix well. Add in baking soda and powder, salt and flour and stir until it just mixes together, don’t over mix. Fill muffin pans (I have some new silicone ones, love them!) half full and bake for 20-25 minutes or until a toothpick comes out clean. Cool and eat. Yum!
If you want you can bake it in a loaf pan but it’s going to take closer to 40-45 minutes to bake.
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Posted on September 6, 2013 by Colleen
This is a super easy less than 30 minute chicken recipe that tastes so good.
1 tablespoon butter or olive oil
2 pounds chicken thigs or breasts
1/2 of a red or white onion
1 cup green salsa
1 8oz container of low fat cream cheese
1 16oz box bow tie pasta
Bring a large pot of water to a boil for the pasta. While the water is coming up to a boil dice chicken and onion and brown in a skillet. Once chicken and onion are browned add green salsa and cook for 5 minutes. Add cream cheese to chicken onion and green salsa and stir on low heat until the cream cheese is melted. Once pasta is cooked drain and return to the pot. Pour chicken into pasta and stir. See? Totally easy! You can top with some cilantro if you like, or mix it in, I just don’t have any on hand at the moment.
And as a side dish I mixed some mango salsa with some frozen corn and zapped it in the microwave for a couple minutes until it was warm.
Side note: I couldn’t stop tasting the chicken mixture while I was waiting for the pasta to cook. If you diced the chicken really small, cooked it and instead of mixing it with pasta let it cool it would make a stellar dip for tortilla chips.
Extra side note: to make this even easier (as if it was difficult) you could use rotesserie chicken and cut the chicken’s cooking time in half. Though you’d still have to wait for the pasta to cook but you wouldn’t have to handle raw chicken.
Filed under: Recipes | Tagged: 30 minute chicken recipe, chicken, chicken recipe, chicken with pasta, creamy chicken and pasta, creamy green salsa chicken, green salsa, green salsa chicken, quick chicken recipe, quick dinner recipe, recipe | Leave a comment »
Posted on August 31, 2013 by Colleen
This turned out awesome. Really.
Flourless Chocolate Cake
1/2 cup chocolate chips
1 stick butter
3/4 cup sugar
1/2 cup unsweetend cocoa powder plus a couple tablespoons to dust pan
Preheat oven to 375. Spray a pan with non stick spray and dust with cocoa powder. In a double boiler melt together butter and chocolate chips. Remove when melted and whisk in sugar, eggs and cocoa powder. Pour into pan and bake for 25 minutes. Remove from oven and let cool for 10 minutes before turning out onto a cooling rack and letting cool the rest of the way. You can top with frosting or drizzled chocolate or even sliced strawberries or raspberries but I think it’s good as is. Maybe a bit of whipped cream on top would be good. Or ice cream. Or caramel sauce. The sky is the limit!
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Posted on June 18, 2013 by Colleen
A very easy recipe, takes 5 minutes and tastes great. What more can you ask for?
Green Salsa Eggs – Serves 1
1 tablespoon minced onion
1-2 teaspoons minced garlic (or a small squirt of garlic in a tube like I did)
2 tablespoons green salsa (salsa verde)
1 tablespoon minced cilantro
2 tablespoons grated cheese (I used cheddar but jack would be good)
1/4 cup corn tortilla chips crumbled
1 tablespoon olive oil
Warm your pan over a low heat. Add olive oil, onion, and garlic. Saute for 1 minute. Add green salsa and all but a pinch of the cilantro. Saute for 1 minute. Add tortilla chips. Stir together until all the chips are coated with the salsa mixture. Add eggs and stir until cooked most of the way. Mix cheese into the egg mixture and turn off the heat. Plate up with a couple tortilla chips on the side and the rest of the cilantro on top of the eggs. Eat and enjoy!
Filed under: Recipes | Tagged: breakfast, cheese, cilantro, eggs, eggs and cheese, green salsa, green salsa eggs, quick eggs, recipe, salsa verde, tortilla chips | Leave a comment »
Posted on May 22, 2013 by Colleen
This is a recipe that I ran across, tried, and improved upon. Sorry I don’t have the link to the original but you can get the gist. It makes about 20 balls and they are 85 calories, 8 g carbs, 5 g fat and 3 g protein each. And they are very tasty. After they have sat in the fridge overnight I put them in a resealable container and snack on them here and there. Very tasty.
1 cup old fashioned or rolled oats
1/4 cup flax seed meal
1/4 cup almond meal
1/4 cup chocolate chips
1/4 cup dried cherries or cranberries
1/2 cup peanut butter
1 Tablespoon honey
Mix everything together. Shape into a ball about the size of a cherry tomato. Set on a plate uncovered in the fridge over night. Eat. Yum. 😉
Filed under: Recipes | Tagged: energy bars, energy bites, oatmeal, peanut butter, recipe, snack | Leave a comment »