Saturday, May 19, 2012

Individual Bake In Apple Pies

Individual Bake In Apple Pies

These are so fun because once these are baked, you have individual apple pies that require no plate as the apple skin is the bowl!  A little time is required to prep, but it pretty simple from that point.

Wash and slice the top of your apples- I made 6.

I squared out the core and carefully removed it.  

Once the core was out, I scraped the remaining apple out and placed the salvaged apple in a bowl.

I coated the insides of my apple skins with a bit of lime juice to keep them from browning.

Take the apple and place in a saucepan with 1/2 c brown sugar, 1 tsp ginger and 3 tsp cinnamon.  Let it caramelize and allow the apples to cook and soften.  Fill each hollowed apple shell with the apple pie mixture.

Now, make your pie crust-
In a bowl combine 1 c flour, 2 tbsp sugar, 1/2 tsp baking powder, 1/2 tsp salt, 1/3 c milk and 3 tbsp melted butter.  Mix well and roll out to be sliced into strips 1/4" thick.  

Create a lattice design with the dough strips on top of each of the apples.  Place the apples in a 8x8 baking sheet with enough water in the base to completely cover the bottom of the pan.  

Bake at 375 degrees for 20 minutes, until the crust is golden brown.  Let cool slightly so filling doesn't burn your mouths and serve alone or with vanilla ice cream! YUM!!

Wednesday, May 16, 2012

No-Bake Energy Bites

No-Bake Energy Bites

I have seen different versions of this recipe circulating for a bit now and I thought it was about time to give them a try- 2 immediate draws ... they are super healthy and super easy to make!

I am sending half with my hubby to work so he has a nutritious snack and the other half are for home for my boys and I to enjoy when we get the munchies.

It truly doesn't get any easier- In one bowl combine all these ingredients...

1 1/4 c old fashioned oats
1 1/4 c coconut flakes
1/2 c chocolate chips
2/3 c peanut butter
1/2 c ground flaxseed
1/2 c honey
2 tsp vanilla

Other yummy add ins would also be dried fruits, berries, nuts or sweet chips (butterscotch, dark chocolate chips, white chocolate chips, etc)

Mix until all ingredients are combined and let chill in the fridge for about 30 minutes.  Once chilled, roll into small donut hole sized balls.  Be sure to store in an airtight container as they will keep for about a week ... but lets be honest- they won't last that long!

Monday, May 14, 2012

Baked Zucchini Chips with Grilled Cheese and Dressing

Baked Zucchini Chips with Grilled Cheese and Dressing

This is one of those meals that is SUPER easy and so so yummy.  It was a stay at home, low key evening so I just planned on grilled cheese.  To try and give a bit more flavor I used provolone cheese with a bit of Italian dressing in between sourdough bread, coated with vegetable oil, not butter- so good!

Rather than adding a few chips, I got started on this part a bit sooner and I baked zucchini.  Oh my goodness, so good!  I thinly sliced 4 zucchini and coated the pan and the zucchini in oil and placed them on a baking sheet.  I topped with Trader Joe's 21 seasoning salute ... garlic and pepper would also be great if you have those and baked at 225 degrees for 45 minutes and flipped them for another 30 minutes.  

Nothing beats a healthy vegetable substitution to a chip with your sandwich right?!

Sunday, May 13, 2012

Cilantro and Lime Quinoa

Cilantro and Lime Quinoa

I am on a mission to find fresh and healthy options for our summer meals ... my boys and hubby LOVE fish, so I thought to try a light and citrus based quinoa instead of rice.  Oh. My. Goodness.  So good.

In a saucepan, boil and cook your quinoa- I added 2 c quinoa with 4 c chicken stock.  Stir and let cook until stock is fully absorbed.

Once quinoa is cooked, place in a large bowl.  Stir in 1 1/2 tbsp fresh minced garlic and 1/2 tsp fresh pepper.  I sliced and juiced 4 limes and added the lime juice as well, stirring to be sure it was well incorporated.  Sprinkle 1 tsp of sugar over the top and stir in.  Finish by mixing in 1 c of chopped cilantro. 

This paired really well with the Mahi Mahi and I can't wait to make it again as a new 'go to' side for our summer BBQs!

Tuesday, May 1, 2012

Asian Chicken Stir Fry

Asian Chicken Stir Fry

For those of you that are new to reading my blog, I began blogging to collect all our family recipes in one place and in the end publish the blog for my two boys to have a bound collection of what they grew up eating, meals we would enjoy on holidays, favorites, etc.  

This meal is one of Jeremy's favorites that uses carbs (brown rice), proteins (chicken breast) and vegetables (peppers, onion and edamame)

I use my wok for this, if you don't have one, a deep fry pan will also work- what I love about this recipe is that you continue to add piece by piece to one pan/wok so the clean up is minimal.

Begin by pouring enough oil in your wok to coat the bottom.  Once hot, add 1 chopped onion, 2 tbsp minced garlic and 1/3 c chopped peppers- I used yellow,  red and green.  I cover my wok a bit with a splatter screen to minimize the oil that pops- careful to not burn yourself!!

After letting cook for several minutes, I add 2 sliced chicken breasts to saute in the wok.  One of my favorite seasonings to use with Asian dishes is Togarashi- it has a kick to it so use according to your preference.  I season my chicken with this, a tsp of ginger and some sesame seeds.  

Once my chicken has fully cooked through, I add about 8 ounces of edamame with 1/4 c combination of lemon juice and soy sauce.  Continue to cook and stir frequently, but allow it to cook long enough for the juices to marinate into your chicken.  With about 2 minutes before serving, add cooked brown rice to the wok and allow to mix into your vegetables and chicken.  Serve and enjoy!

Spanish Quinoa

Spanish Quinoa

Are you ever looking for a healthier, high protein grain besides rice to add to your meals?  Well, quinoa is an awesome way to go!  Just like rice, quinoa does not carry much flavor, so it is up to the add ins to create the taste.  This particular recipe is great as a side or as a filler to burritos and tacos too.

First, cook your quinoa as directed- typically you will double the liquid to the amount of quinoa you are making.  You can use either water or chicken stock- I prefer the chicken stock as it adds that extra flavor right away.  For half a cup of quinoa, add 1 cup of liquid.  Combine all at the same time in a saucepan and stir occasionally- let it boil and it will be done once your liquid has dissolved.

In a separate pan, heat about 2 tbsp vegetable oil over medium to high heat.  Add in 1 medium onion- chopped, 3 cloves of minced garlic, and about a cup of chopped peppers ( I used yellow and red- green is a great option too).  Cook until the vegetables are tender.  

I then added 3/4 can of V8 to the saucepan- if you have tomato sauce, that will also work.  I added 1 1/2 tbsp tomato paste, 2 tsp chili powder, 1 tsp garlic powder and 1 tsp cumin.  Stir and combine.  

I then added my quinoa and let the flavors mix into the grain with 2 sliced tomatoes.  After all the flavors and ingredients have mixed well, remove from heat and serve!