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!

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!

Lemon Bread

Lemon Bread

A rare occasion in our house today ... Braydon cuddled up on my lap and grabbed a blanket to cuddle and within 5 minutes he was sound asleep- not only does he typically not nap- but he hardly ever initiates the process!!  While Braydon slept, I asked if Cole wanted to help me bake.  Since he has started preschool, we have very little "Mommy-Cole" time, so I was looking forward to our time.  

While I prepped some ingredients, Cole began to write the recipe down- so, so cute!

Naturally, when I have lemons on hand I bake sweet desserts like lemon meringue pie or lemon bars- today we went for a bread and it was super yummy!!

Begin by preheating your oven to 350 degrees.  Prepare a loaf pan and set it aside.

Before starting this process, Cole helped me grate lemons for our zest and we juiced the lemons to help the rest of our baking go without interruption.  

In a bowl, stir together 2 1/4 c flour, 1 tsp baking powder, 1/4 tsp baking soda and a pinch of salt.

In another bowl, whisk together 1/2 c sour cream, 1/2 c milk, and 2 tbsp fresh lemon juice.    I assumed I had sour cream on hand and found I had cream cheese instead.  To substitute for my lacking ingredient, I used 3 ounces of cream cheese with 1 1/2 tbsp of milk and I whisked it- creating a sour cream substitute, it worked great!!

In your mixer, beat together 1/2 c butter, 1 c sugar and 2 tbsp lemon zest until it becomes fluffy and light.   Add 2 eggs- separately beating to make sure they are well incorporated.  

On a low speed, add the flour mixture in 2 additions alternating with the sour cream mixture in 2 additions.  At this point your batter is done!  I was going to add poppy seeds, but opted not to- I think I prefer the pure, tart lemon flavor!

Bake for about an hour and let cool- serve warm!  

Fresh Squeezed Lemonade

We always seem to have lemons around the house between making Daddy his lemon meringue pies and lemon bars- so we often make our own lemonade from the remaining lemon juice we freshly squeezed!

If you find yourself wanting a quick and yummy, fresh recipe, give this a try!

In a gallon container, place 2 c sugar with 1 c hot water and stir together until the sugar dissolves.  Add 2 c fresh squeezed lemon juice and cold water to get your 1 gallon.  Stir until well mixed- pour over ice and add a lemon slice or mint for garnish!

Chocolate Cake and Frosting- With NO butter or milk?! Yes!!

Chocolate Cupcakes and Frosting- no milk or butter!

Cole has his preschool birthday party tomorrow and he gets to bring a treat to celebrate with his classmates.  He asked for chocolate cupcakes, green frosting and pirate flags- done!

I am always looking for new recipes and I think I just might have found one that I will use forever more. BOTH the cake AND frosting recipe doesn't use any milk or butter, crazy right?!  Best part is the cake is super moist and the frosting is creamy- perfection.

Here is how I made them-

Preheat the oven to 350 degrees.  In a microwave safe bowl measure 1 1/2 c water.  Add 4 ounces or 1/4 cup chocolate chips to the water and microwave for 90 seconds.  Stir and microwave another 90 seconds until chocolate is melted.  Whisk together, adding 1/3 c cocoa powder until smooth.  Set aside.

In my mixer I beat 1 c oil, 1 c sugar, 1 c brown sugar, 3 eggs and 1 tsp vanilla.  Mix on high for about 3 minutes- it will become light and fluffy.

In another separate bowl, stir together 2 1/2 c flour, 1 1/2 tsp baking soda, 1 tsp baking powder and a dash of salt.  

Add the flour mixture and chocolate mixture alternately to the oil mixture in the mixer, stirring well after each addition.  When all ingredients have been added, keep mixing for another solid minute to combine.

I made cupcakes which the recipe made 30 of ... I baked at 350 degrees for 20 minutes and let cool.  If you decided to make a sheet cake instead increase your time to about 35-40 minutes. 

For the frosting I used this ...

 

yes, organic all vegetable shortening.  It is non-hydrogented too, which means it doesn't have any of the bad fats in it, hooray!!

In a bowl I used 1 cup shortening, 16 ounces (1/2 my 2 pound bag) of powdered sugar and 1 tsp of vanilla.  I beat it well until it was smooth and added the coloring.  Done!

Frost, decorate and enjoy!!

Baked Chicken with a Swiss Cheese & White Wine Sauce

Baked Chicken with a Swiss Cheese & White Wine Sauce

Over the Christmas holiday we joined my parents for dinner and my Mom made this chicken that I hadn't had in years.  Oh. My. Goodness.  SO good.  I got the recipe from her and it is an absolute must in the menu rotation!!

I actually made this last minute the other evening, so I used frozen chicken.  Place 4-6 chicken breasts in a prepared 9x13 pan - less chicken just means more sauce, which is never a bad thing!

Cover the chicken with about 1 1/2 c chopped onion.  Slice an 8 oz pkg of swiss cheese and lay on top of the chicken as well.  

In a bowl, mix together 1/2 c white wine with 2 cans cream of chicken soup.  Pour over the chicken as well.  In another bowl, mix together 1/2 c melted butter with about 1 c bread crumbs.  Sprinkle the bread crumb mixture on top of the chicken and bake.

If the chicken you began with was thawed, bake for 1 1/2 hrs at 350 degrees-  If you used frozen chicken bake for about 2 hours at 375 degrees uncovered. 

As this bakes your home will smell fantastic.  We enjoyed this with a side of green beans and rice pilaf.  Using more chicken for this recipe also provides yummy lunches for the hubs the next day too!

Thanks to my Momma for passing along another family favorite!!