May 13, 2024

Muddy Buddies

August 7, 2015 by

… also known as People Puppy Chow.  I really can’t describe for you how delicious and addictive this stuff is.  I first had People Puppy Chow at a friend’s house as a kid, and it was a game changer!  From then on it always showed up at parties and potlucks and is an easy win.

Full disclosure:  I didn’t make this batch.  A friend dropped it off for us, and I’ve had to hide it, because my older girl is allergic to peanut butter, and I didn’t want to salivate over this stuff when she can’t have any.  My days of Muddy Buddies may be limited, but yours don’t have to be.  Make this for the next party / movie night / kids sleepover, and enjoy!

People Puppy Chow

Muddy Buddies / People Puppy Chow

Ingredients:

  • 2 cups of chocolate chips
  • 1 cup smooth peanut butter
  • 1/2 stick butter
  • 1/2 teaspoon vanilla extract
  • 1 box of Crispix or Chex cereal
  • 1 box powdered sugar

Directions:

  1. In a saucepan over medium-low heat, stir together the chocolate chips, peanut butter, butter, and vanilla, until smooth and melted.
  2. Empty the box of cereal into the largest bowl you have.  Pour the chocolate mixture over the cereal and stir to completely coat.
  3. In a large paper grocery bag, pour in the powdered sugar, then pour in the coated cereal.  Close up the top and shake and toss to cover the cereal in powdered sugar.
  4. Dump it all out of the bag onto a few baking sheets to cool.  Separate any big clumps.  Try not to eat it all at once!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

 

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Shrimp, Pasta and Veggies

August 4, 2015 by

During the summer months, I like to have a few healthy but oh-so-yummy meals in the rotation that are quick to prepare, don’t heat up the kitchen (and the cook!), but are still delicious and satisfying.  You, too?  I find the easiest way to accomplish this is to keep the ingredients on hand for these few meals.

This recipe is a good example.  The frozen shrimp is a standard in our freezer (oh…the possibilities!).  Mushrooms and onions are always on hand, too…and any fresh green veggie (broccoli, for example) would work well, too.  Everything else is pretty much a pantry staple.  Be sure to generously season this dish as you go along…and taste just before serving to add more, if needed.  Enjoy!

Shrimp, Pasta and Veggies

2015-07-22 20.53.05

 

ingredients:

2 tablespoon extra virgin olive oil, divided
2 tablespoons butter, divided
1# large raw shrimp, peeled and cleaned
lemon pepper seasoning
10 ounces mushrooms, sliced
1 small sweet onion, chopped
1 medium zucchini, sliced in half lengthwise, then into half moons
2 tablespoons minced garlic, I use jarred
1-1/4 cups chicken broth (I subbed in white wine for 1/4 of broth)
8 ounces dry spaghetti
1/2 cup freshly grated parmesan cheese
1/4 cup packed basil, chopped (or 2 teaspoons dried basil)
juice from 1/2 lemon

directions:

  • heat 1 tablespoon olive oil in a large saute pan over medium heat
  • pat shrimp dry then season on both sides with lemon pepper seasoning
  • add to pan,  saute until pink on both sides and just barely cooked through, less than 2 minutes per side; set aside in a separate bowl
  • add remaining tablespoon of olive oil and 1 tablespoon butter to pan along with mushrooms and onions.  saute ‘til mushrooms are golden brown, 7-8 minutes; then add zucchini and cook ‘til veggies are just turning tender
  • add garlic and season with additional lemon pepper seasoning; stir continually for about 1 minute ‘til garlic is aromatic
  • pour in chicken broth then turn heat up to high and boil ‘til broth has reduced by approximately 1/2
  • meanwhile, bring a large pot of salted water to a boil; add spaghetti and cook according to package direction ’til just al dente (spaghetti will cook a bit more in the sauce). drain and set aside
  • once broth has reduced, turn heat to medium low; then add basil, lemon juice, and remaining 1 tablespoon butter; stir to combine
  • add pasta and veggies to sauce;  toss to coat the pasta w/ sauce and distribute veggies
  • finally add shrimp and parmesan cheese; toss ‘til combined

♥     ♥     ♥     ♥     ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Summer Thai Steak Salad

July 31, 2015 by

Thai Salad

There were lots of adjectives to sift through in trying to create a name for this recipe!  ‘Salad’ had to be in there, of course…and ‘Thai,’ too, because of the peanut dressing.  But feel free to use chicken instead of steak, and you can switch out the veggies used to suit your tastes.  This Summer Thai Steak Salad is really flexible!  Ready?  Let’s go!

Summer Thai Steak Salad

(recipe makes two salads)

Ingredients:

  • 1 heaping tablespoon peanut butter
  • 1 tablespoon rice vinegar (or use a little less apple cider vinegar)
  • 1 teaspoon sugar, honey, or maple syrup
  • 1/2 teaspoon soy sauce
  • 2 tablespoons sesame oil (use grapeseed or olive oil, if you have to)
  • a few handfuls of salad greens
  • 1/2 pound cooked steak or chicken, diced
  • 1 large or 2 small bell peppers, thinly sliced
  • 1/4 sweet or red onion, thinly sliced
  • 1 cucumber, peeled and sliced into half-moons
  • 1/2 cup cooked corn kernels
  • other options:  tomatoes, avocado, basil, cilantro, carrots

Directions:

  1. In a food processor, blend together the peanut butter, vinegar, sugar, soy sauce, and sesame oil.  Taste for seasoning – add more sugar, or more vinegar, or whatever you want.  You can even give it a hit of Sriracha if you like!  Set aside.
  2. Wash greens and divide between two really big salad bowls.  Top with diced steak and thinly sliced veggies.
  3. Toss with lots of peanut dressing.
  4. Do a little happy dance in your chair!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

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Garlicky Green Beans and Pignoli

July 28, 2015 by

Who has memories of sitting with their gramma or favorite aunt and snapping green beans?  Such a simple, enjoyable way to accomplish a task that takes time AND have a great conversation.  Oh, and the end result? A big pile of fresh veggies just waiting to be prepared in the simplest of ways.  And truly it didn’t matter whether they were boiled or steamed or roasted (or microwaved…!), they were DELISH!!!  Just remember—only snap the stem end NOT the end with the little tail!  😉

The recipe I am sharing today uses a pile of green beans which have been steamed for just a few minutes. Click here  for a few ways to steam any veggies.  Meanwhile a simple sauce (yet VERY flavorful!) is prepared.  This sauce could also top any variety of fresh veggies…perhaps some broccoli or zucchini or carrots, even. And it all fits nicely within our healthy but oh-so-yummy POV, too! Enjoy!

2015-06-16 19.12.19

Garlicky Green Beans with Pignolis

ingredients:
1# fresh green beans, snapped and rinsed
2 tablespoons butter (or a combo of butter and olive oil)
2 (or more) tablespoons finely minced garlic (I used jarred)
2 ounces pignoli (pine nuts)
sea salt, freshly ground pepper (I used a lemon-pepper blend)
zest and juice of 1 small lemon (optional)

directions:

  • steam the prepped green beans in the manner of your choice
  • in a large skillet, melt the butter/olive oil over a medium-low heat
  • add the garlic and pignoli stirring constantly for 2-3 minutes making sure they do not burn; remove from heat
  • add the cooked, drained green beans and toss together along with a generous amount of salt & pepper (and the optional lemon, if using)

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Plum and Basil Upside-Down Cake

July 24, 2015 by

Plum Basil Upside Down Cake

I  hadn’t really planned on baking a cake today.  But every Friday, I need to have a post up for you fine ladies, and sometimes…{sigh}.  The kids are acting crazy, work is busy, the husband has to work late—you know how it is.  So, you make all the family favorites for dinner because it’s easy and you don’t have to think about it.

This week, however, I was really stumped.  I looked in my fridge:  I had a LOT of plums to deal with that were edging toward soft.  I also have a basil plant in my front yard that I’m in love with!   I am plucking off leaves daily and trying to find new uses for it.  Well, I did a Google search for “plums and basil”…and guess what came up?  This Plum and Basil Upside-Down Cake!

It was easy to make and, while not instantaneous to whip up, I could still do it in steps—in between washing dishes, or folding some laundry.   You don’t need the basil in this recipe, but it adds a lovely complexity to the flavor and elevates it from being just another sweet cake.  If you don’t have plums, use nectarines or peaches – both taste great with basil.

Plum and Basil Upside-Down Cake

(click here for the original recipe)

Ingredients:

  • 1/4 cup plus 2 teaspoons butter, divided use
  • 1 pound large plums – any kind, or peaches or nectarines – pitted and quartered (about 6 plums)
  • 1 1/4 cups sugar, divided use
  • 1/2 cup packed fresh basil leaves, roughly chopped
  • 1 1/2 cups whole wheat flour (or use regular flour)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup buttermilk (I used plain yogurt instead)

Directions:

  1. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add plums, and cook for 3 minutes.  Add 1/2 cup sugar, basil, and a pinch of salt.  Cook for 10 minutes or until plums are tender, stirring frequently.  Remove plums from pan using a slotted spoon.  Bring cooking liquid to a boil.  Cook 5 minutes or until liquid is very thick, like jam.  Strain liquid through a sieve to remove basil.
  2. While the liquid reduces, arrange plums in the bottom of a 9-inch cake pan (I used square, but the author recommends round) coated with cooking spray.  Pour the liquid over the plums.  Let cool.  (I actually reserved about 3 tablespoons of the liquid for another use – read on!)
  3. Preheat oven to 350F*.  In a medium bowl, whisk together the flour, baking powder, and salt.  In a separate bowl, beat the remaining 1/4 cup butter and remaining 3/4 cup sugar with an electric mixer until fluffy.  Add one egg at a time, beating well. Add flour and buttermilk (or yogurt) alternately to sugar blend, beginning and ending with flour.  Pour batter over plums, spreading evenly.
  4. Bake for about 50 minutes, or until a wooden toothpick comes out clean.  Let cool for 10 minutes.  Run a knife around the edge of the cake.  Invert onto a plate.  Cool and serve plain, or with whipped cream, or even vanilla ice cream!

I saved a bit of the plum syrup.  My husband got a promotion today (Praise the Lord!), and I’m going to surprise him with a glass of sparkling wine with a teaspoon of the plum syrup stirred in for a champagne cocktail!  If you don’t like champagne, I bet this plum syrup would be delicious stirred into sparkling water or iced tea too.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

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Shrimp and Broccoli

July 21, 2015 by

Probably most of us have a favorite Chinese takeout dish…yes?  For me, when done well, it is Shrimp and Broccoli.  Not too spicy but garlic-y…with tender shrimp and broccoli with a bit of crunch (that’s my style).  But often I find a dish like this is just as easy to prepare at home. AND less expensive.

This fits so well into our healthy but oh-so-yummy POV!  It is full of fresh veggies, the shrimp is high protein, and the whole dish has around 300-350 calories!  Here’s the recipe we enjoy…and I would love to hear about your favorite takeout!

2015-07-13 19.37.35

Shrimp and Broccoli

ingredients:

1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sesame oil
1/3 cup chicken or vegetable broth
1/8 (or more) teaspoon crushed red pepper, optional
1 pound large shrimp, peeled and cleaned
1 teaspoon lemon-pepper seasoning
1 large head broccoli crowns, cut into florets
1-2 tablespoons coconut oil, divided
1 medium sweet onion, cut into wedges
big handful fresh sugar snaps or snow pea pods, optional
handful of baby carrots, optional
1 tablespoon minced  ginger (I use jarred)
toppings: 1/2 teaspoon sesame seeds, 1/4 cup sliced green onions
directions:
  • in a small bowl, whisk together the rice vinegar, soy sauce, honey, cornstarch, sesame oil, and broth; set aside
  • season the shrimp with 1 teaspoon lemon-pepper seasoning; set aside
  • prep all veggies: cut onion into small wedges, carrots in half length-wise, pea pods in half if necessary
  • steam broccoli for 5 minutes; remove from steamer and set aside
  • heat 1/2  tablespoon of coconut oil in a large skillet over medium-high heat
  • add the shrimp and cook, turning once, ’til just pink and slightly browned (4 minutes  or so); remove from pan, set aside
  • add another tablespoon of coconut oil to the pan, along with the carrots and onion; stir fry for 5 minutes or so allowing to brown just a bit
  • toss in the sugar snaps and garlic, and stir gently for 1-2 minutes
  • toss in the steamed broccoli
  • give a quick stir to the sauce mixture and pour into the pan; stir thoroughly but gently to coat all the veggies
  • add in the cooked shrimp while continuing to stir ’til the sauce is thickened (another minute or so)
  • remove from heat; scatter the optional toppings across the entire dish
  • serve with cooked quinoa or rice

    ♥   ♥   ♥   ♥   ♥

    God loves you!  ♥  (Don’t ever forget that!)

    ♥  coleen

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Cobb Salad with Homemade Bleu Cheese Dressing

July 17, 2015 by

Cobb Salad with Homemade Bleu Cheese Dressing

I think you guys know how much I love a big salad for dinner.  One of my favorites is this Cobb Salad with Homemade Bleu Cheese Dressing, because it’s got so many different components.  So satisfying!

Of course you can use store-bought dressing, but I decided to make my own.  You can really control how salty, how creamy, how peppery it is when you make it yourself – plus there are no binders, stabilizers, thickeners, et cetera like there are in bottled dressing.  (How else do you think they make that stuff shelf-stable?)  This is a basic recipe; feel free to jazz it up with a little lemon juice, hot sauce, or Worcestershire sauce to take it to the next level.  You can also add more veggies to the salad or change up the protein.  Have at it!

Cobb Salad with Homemade Bleu Cheese Dressing

Ingredients (for 2 servings):

  • 1/2 cup crumbled bleu cheese or gorgonzola
  • 1/4 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1/4 cup whole milk
  • lots of ground pepper
  • washed salad greens, any kind
  • 2 hardboiled eggs, sliced
  • 1 avocado, diced
  • 1 large chicken breast (or use two chicken thighs), cooked and diced
  • 2 (or more!) slices bacon, cooked crisp
  • sliced or cherry tomatoes (would be great, but I don’t like raw tomatoes)

Directions:

  1. In a mixing bowl, stir together the bleu cheese, mayo, yogurt, and milk.  Grind in lots of black pepper.  Let chill in the fridge until you are ready to eat.  (Do it a day before and get an even better-tasting dressing!)
  2. In two large salad bowls, divide the washed salad greens.  Into each bowl, add a sliced egg, half of the avocado, the diced chicken, and some bacon crumbles.  Drizzle with dressing and serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

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GF Strawberry Muffins

July 15, 2015 by

2014-04-03 11.47.32

So, I don’t know about your area, but we have had strawberries in abundance here in upstate NY…and they have been beautiful and fragrant and delicious!  My granddaughter, Kaylie Joy, just LOVES strawberries!  I had made a batch of these muffins and when she tasted one, she asked if we could bake some together…how could i say ‘no’?!  We actually doubled the ingredients and it worked very well. And we baked them up as a dozen standard size muffins and 3 dozen mini-muffins.  In either size, they baked beautifully!

kayliemuffins
This recipe (adapted from a similar one over at the Spunky Coconut – one of my very favorite gluten free, refined sugar free blogger/bakers) fits well into our healthy but-oh-so-yummy point of view:

  • uses honey or agave nectar and liquid stevia rather than refined white sugar
  • are gluten free with protein-rich almond flour and a bit of brown rice flour replacing wheat flour

Strawberry Muffins

2014-04-04 14.56.51

ingredients:
2 cups almond flour
1/2 cup brown rice flour
1/2 teaspoon baking soda
1/2 teaspoon finely ground sea salt
1 cup fresh strawberries
1/2 cup coconut oil, liquified
1/3 cup honey or agave nectar
6-8 drops vanilla liquid stevia
1/2 teaspoon vanilla extract
3 large eggs, at room temperature

directions:

  • preheat oven to 350
  • line muffin cups with paper liners
  • wash and dry strawberries; chop finely (not mushed, but small)
  • sift together the dry ingredients; set aside
  • pour liquified coconut oil, sweeteners, and extract into bowl
  • using electric mixer, beat for one minute, then add eggs one at a time
  • slowly add dry ingredients, beating just ’til thoroughly combined
  • by hand, gently fold in finely-chopped strawberries
  • scoop into muffin cups, filling almost to brim
  • bake at 350 degrees for about 25 minutes
  • immediately remove from muffin pan onto cooling rack; allow to completely cool

tip: Coconut oil needs to liquify in order to be blended into a batter. Depending on the time of year (summer..no problem; winter…a problem) you might need to warm it up. You could either scoop out the required amount of coconut oil and place it in a glass measuring cup on your stovetop as the oven preheats. Or it can be microwaved for approximately 30+ seconds (depending on the quantity you need) and then stirred. Either way, add it into your mixing bowl and combine with other liquid ingredients prior to adding room temperature eggs.

♥   ♥   ♥   ♥   ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Basil Shrimp Scampi

July 10, 2015 by

 

Basil Shrimp Scampi

I’m not much of a gardener, but this year I’ve managed to keep some basil and rosemary plants alive long enough to eat from them.  Basil is so fresh and summery that I love to add it to lots of different dishes.  This week I made Basil Shrimp Scampi and it was delicious!

I like to peel my shrimp before cooking them.  You could use whatever shape pasta you like for this recipe, but I found plain old spaghetti works great.  This recipe served four, with some leftovers, so tell the family dinner’s ready!

Basil Shrimp Scampi

Ingredients:

  • 1 pound spaghetti, undercooked just a bit – don’t go past al dente
  • 1 stick butter
  • 3 cloves garlic, minced (or use 2 tablespoons minced garlic from a jar)
  • 1/2 cup white wine or champagne
  • juice of 1/2 lemon
  • 1 pound shelled shrimp (31-40 size is best)
  • salt and pepper
  • 2 fistfuls of fresh basil, chiffonaded

Directions:

  1. Cook the spaghetti according to the directions on the package.  Do NOT overcook!
  2. While the spaghetti is cooking, make the sauce:  melt the butter over medium-low heat and add the garlic.  Stir to combine, then add the wine and lemon juice.  Simmer until bubbly.
  3. Increase heat to medium and add the shrimp.  Cook for about 3 minutes, then flip each shrimp and cook for another two minutes.  Season with lots of salt and pepper.
  4. Pour the shrimp and sauce over the pasta and toss to combine.  Add in the basil and toss again.  Save a few tiny basil leaves to garnish the pasta.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet

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Peach-Quinoa Salad

July 7, 2015 by

Recently a friend told me about this delicious ‘rice’ salad that she and her family were enjoying that she purchased from the fresh salad bar at her favorite grocery store.  Well, as it turns out it wasn’t rice (when I questioned her thoroughly) but red quinoa!  Oh, I do love quinoa…so I was quite interested!  Here is my variation on this salad.  You can surely make this ‘your own’ by varying the fresh veggies added, what type of fruit you put in (berries would also be lovely!), the kind of vinaigrette you use (perhaps use your family’s favorite bottled vinaigrette!), and what variety of nuts you sprinkle across the top!  I would love to hear how you changed it up; leave a comment below!

Quinoa <kEEn-wah> is a grain but it is the seed that we eat! (Good news for those who eat low-carb, right?)  And it is jam-packed full of protein.  Have you and your family enjoyed quinoa before?  To find quinoa in your grocery store, check the natural food section, or the rice/pasta aisle.  Usually when I prepare a pot of quinoa, I make extra to use for another meal. Our favorite is ‘red’ quinoa although it also comes in white (or golden), and black variations. Check out these nutritional facts.  This light salad fits well into our ‘healthy but oh-so-yummy’ POV since it has a great vegetable protein base, and lots of fresh veggies and fruit!  Serve it alongside something yummy from the grill—chicken, shrimp, or salmon, for example.  Oh, and if you DO grill…throw the peaches on the grill for 5 minutes or so, too!  Enjoy!

Quinoa, Peach and Arugula Salad

2014-08-17 19.34.04

ingredients:
1 cup red quinoa
1+3/4 cup water
1/3 cup olive oil
1/3 cup mango (or orange) juice
1 tablespoon honey, agave, or maple syrup (optional)
2-3 splashes of white balsamic vinegar
1 teaspoon minced garlic (I use jarred)
sea salt & freshly ground black pepper
3 cups arugula
2 ripe peaches (or mango), chopped
1/2 small red onion, finely diced
1 cup cucumber, small dice
handful of sugar snap peas (defrosted from frozen OR fresh)
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh mint
1/3 cup nuts (pistachios, pignoli, chopped almonds)
4 ounces goat cheese, crumbled
sea salt & freshly ground black pepper

directions:

  • prepare quinoa: bring water to a boil in a small saucepan; add the quinoa, bring back to boil, stir, cover, and then reduce heat to very low and simmer until the water is absorbed (10-15 minutes).  remove from the heat, keep covered, and let sit for 5 minutes.  fluff up with a fork and transfer to a large mixing bowl to cool2014-08-17 18.59.45 HDR
  • make vinaigrette:  whisk together the juice, garlic, sweetener (if using), balsamic, and s&p; slowly drizzle in the olive oil while continuing to whisk away ‘til thoroughly emulsified. (this can be done in your food processor or using an immersion blender)
  • assemble:  add the veggies, arugula and herbs to the quinoa already in the large mixing bowl; toss together
  • pour 3/4 of the vinaigrette evenly over the mixed salad; toss gently
  • season well with additional s&p to taste
  • top with sliced peaches, nuts, and cheese

♥    ♥    ♥    ♥    ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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