Saturday, July 22, 2017

SPICY LEMON PAPRIKA CHICKEN THIGHS

I made these for me to eat and reheat! I really liked this recipe. Easy to throw together and the taste was great!


SPICY LEMON PAPRIKA CHICKEN THIGHS

2 lbs. chicken thighs, skin on Beth used 5 # bone in skin on
2 tbsp paprika
1 tbsp garlic powder
2 tsps cayenne power Beth used 1 tsp
2 tsp salt
1 tsp ground pepper
Zest and juice of one lemon
¼ cup organic olive oil

In a bowl, mix paprika, garlic powder, cayenne powder, salt and pepper. Stir in lemon zest, lemon juice, and olive oil, to create the marinade. Check the taste and adjust the seasoning as necessary (you may want more spiciness here, for instance).

Add the chicken thighs and toss. If you have the time, let the thighs marinade for a couple of hours –in full-disclosure, I often make this recipe when I don’t have time to marinate the thighs for much longer than 15 minutes, and the chicken still tastes delicious.

Preheat the oven to 215C (about 419F). Lay out the chicken thighs in a roasting pan and roast for about 30 minutes, until cooked through.

Turn on the broiler and broil until the skin is lightly crisp, 2 to 3 minutes.Beth did not need to do this. Take the roasting pan out of the oven, transfer the thighs onto a platter and let them rest for about 5 minutes before serving.

Friday, July 21, 2017

Delicious and Easy Pot Roast(Crockpot)

This was very easy to fix and forget!  We shredded it and Don had it on a bun. You could make gravy and serve it over potatoes. We liked it.
Delicious and Easy Pot Roast(Crockpot)
http://www.momsbalancingact.com

3-5# beef roast
1 packet of Lipton Dry Onion Soup Mix
1 can of Dr. Pepper (or any soda you prefer to try)Beth used diet Dr Pepper


1. Place roast in crock pot
2. Pour packet of onion soup mix and soda over roast
3. Cook on low for 8-9 hours or High for 2 hrs/Low for 6 hrs

Thursday, July 20, 2017

Creamy Garlic Parmesan Mushrooms

I made this recipe to go with a beef roast. Go light on the salt...I think with the parmesan cheese in this recipe, there really is no need for salt. I added a bit more heavy cream since I thought it was too salty. Jenna and I really liked this.


Creamy Garlic Parmesan Mushrooms

https://therecipecritic.com

2 Tablespoons Butter
1 Tablespoon olive oil
8 Ounces white mushrooms, whole or sliced to preference Beth used 12 oz
2 cloves garlic, minced
½ cup heavy cream
¼ cup grated parmesan cheese
2 ounces cream cheese, softened
1 teaspoon italian seasoning
½ teaspoon salt
¼ teaspoon pepper
fresh chopped parsley for garnish


In a medium sized skillet over medium high heat add the butter and olive oil. Add the mushrooms and garlic and saute until tender.

Add the heavy cream, parmesan cheese, cream cheese, italian seasoning, salt and pepper. Stir with the mushrooms and heat until the sauce is bubbly and smooth.

Serve immediately and garnish with fresh parsley.

Wednesday, July 19, 2017

Texas Almond Crunch Cookies

I needed to make more cookies for Don's lunch.  I had all the ingredients for these and they are crunchy and taste wonderful.  

Texas Almond Crunch Cookies
http://www.recipegirl.com


1 cup granulated white sugar
1 cup powdered sugar
1 cup (2 sticks) butter, softened
1 cup vegetable or canola oil
1 teaspoon almond extract
2 large eggs
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups almonds, coarsely chopped Beth used sliced almonds
One 6-ounce package butter toffee baking bits  Heath bits


Preheat oven to 350 degrees F.

In a large bowl, use an electric mixer to combine the sugars, butter and oil until well blended. Add the almond extract and eggs and mix well.

In separate bowl, whisk together the flours, baking soda, salt and cream of tartar. Add the dry mixture to the sugars and mix at a low speed until well blended.

Stir in the almonds and toffee bits. Form balls with about 1 tablespoon of dough per ball. Roll in granulated sugar and place 5 inches apart on ungreased cookie sheets.Beth used a small cookie scoop. With a fork dipped in sugar, flatten the ball of dough with criss-cross fork pattern.

Bake 12 to 18 minutes, until golden brown and crisp.


Tuesday, July 18, 2017

Toll House Chocolate Chip Slab Pie


I had made two pie crusts in the hopes of making a grape pie with grapes from our land.  The grapes were NOT juicy enough, so I came up with a plan B!  I doubled the recipe for the original recipe and put it in a jelly roll pan(the doubled recipe is below).  They are very good.  Jenna took most of them to work where they were enjoyed!
Toll House Chocolate Chip Slab Pie
adapted from Toll House

2 pie crusts(I used this one)
4 eggs
1 cup all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
3 sticks butter, softened to room temperature
2 cups semi-sweet chocolate chips
2 cup chopped walnuts optional
Vanilla ice cream (optional but highly recommended, for serving)

Preheat the oven to 325 degrees. Line a jelly roll pan with the unbaked pie crust.  

In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the softened butter and mix one more time until completely mixed.

Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Spoon the batter into the prepared pie crust.

Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.

Serve warm with vanilla ice.

    Monday, July 17, 2017

    Low Carb Coconut Flour Porridge (Paleo, Grain Free)


    I was tired of eggs for breakfast and found this recipe.  I really liked it.  I did add some cinnamon after I took the picture.

    Low Carb Coconut Flour Porridge (Paleo, Grain Free)

    https://www.lowcarbmaven.com


    2 tablespoons coconut flour
    2 tablespoons golden flax meal
    3/4 cup water
    pinch of salt
    1 large egg, beaten
    2 teaspoons butter or ghee
    1 tablespoon heavy cream or coconut milk
    1 tablespoon Sukrin Gold or your favorite sweetener


    Measure the first four ingredients into a small pot over medium high heat. When it begins to simmer, turn it down to medium and whisk until it begins to thicken.

    Remove the coconut flour porridge from heat and add the beaten egg, little by little, while whisking continuously. Place back on the heat and continue to whisk until the porridge thickens.

    Remove from the heat and continue to whisk for about 30 seconds before adding the butter, cream and sweetener.

    Garnish with your favorite toppings.


    Sunday, July 16, 2017

    Meat Loaf Burgers

    I found this recipe and thought it sounded good.  Don thought they would have a burger like texture, but it was a MEATLOAF texture because it was a MEATLOAF burger.  The girls and I liked this.
    Meat Loaf Burgers
    Lafaye M. Musser-Fix It and Forget it Recipes for Entertaining



    1 large onion, sliced
    1 celery rib, chopped
    2 pounds lean ground beef (90% lean)
    1-1/2 teaspoons salt, divided
    1/4 teaspoon pepper
    2 cups tomato juice
    4 garlic cloves, minced
    1 tablespoon ketchup
    1 teaspoon Italian seasoning
    6 hamburger buns, split

    1. Place onion and celery in a 3-qt. slow cooker. Combine the beef, 1 teaspoon salt and pepper; shape into six patties. Place over onion mixture. Combine the tomato juice, garlic, ketchup, Italian seasoning, bay leaf and remaining salt. Pour over the patties.

    2. Cover and cook on low for 7-9 hours or until meat is no longer pink. Separate patties with a spatula if necessary; serve on buns.