OK before everyone gets their panties in a wad this year the phrase Pumpkin Spice is describes just that spices., typically a mixture of cinnamon nutmeg ginger and allspice so if your beloved coffee creamer doesn't have pumpkin in it that is not lie. But what is crap is the crap they put in it
INGREDIENTS: WATER, SUGAR, VEGETABLE OIL (HIGH OLEIC SOYBEAN AND/OR HIGH OLEIC CANOLA), AND LESS THAN 2% OF SODIUM CASEINATE (A MILK DERIVATIVE)**, NATURAL AND ARTIFICIAL FLAVORS, MONO- AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, CELLULOSE GEL, CELLULOSE GUM, CARRAGEENAN. CONTAINS: A MILK DERIVATIVE.
That is just NASTY!!! My recipe is all ingredients you can identify and relate too.
1 cup whole milk
1 cup heavy cream
1-2 tbl maple syrup
1 tsp vanilla
2 tbl pumpkin puree
1/2 tsp cinnamon *
1/4 tsp ginger and nutmeg*
pinch ground clove *
Whisk together milk, cream, maple syrup, pumpkin and spices in a medium saucepan over medium heat. When the mixture begins to steam, remove from the heat. Stir in extracts. Pour into a glass bottle and store in the refrigerator.. Shake bottle well before adding to coffee.
** you could use 1/2 tsp pumpkin pie spice
Monday, August 31, 2015
Wednesday, August 12, 2015
5 oz Chorizo
6 sweet mini peppers
2 oz goat cheese
1 tsp olive oil
salt and pepper
PreHeat oven to 400
In a med fry pan over med heat cook the chorizo approximately 10 min until thoroughly cooked. Remove from the pan and drain over paper towel Set aside while it drains.
Cut the peppers open remove the seeds place each half on a cookie sheet. Drizzle the peppers with olive oil sprinkle with salt and pepper. Place in the oven and bake for 5 minutes. then remove from oven stuff each pepper with about 1 tsp of chorizo when all have been stuffed return pan to the oven for another 5 minutes. Remove from oven and crumble the goat cheese over the peppers and return to oven for about 2 minutes until the goat cheese just starts to get soft.
Friday, January 16, 2015
There are days that I love paleo it allows me to show off my culinary prowlness .By modifying family favorites to be paleo friendly and still retain their familiar flavors, or being able to scan a recipe from one of the blogs I follow and know if it is a flavor we would like and some days just coming up with something new on the fly. There are other days when the thought of making a dish from scratch using fresh whole foods just turns me off. I just want to be lazy and eat a bowl of cereal and call it good. This recipe is kinda in between super simple not to much prep time or standing over the stove time. I LOVE hashbrowns extra crispy and when I usually make them they become so unhealthy. I always use a frozen hashbrown a certain name brand in the red bag which they add so much junk too it is actually stunning. I then fry them in vegetable oil until dark and crunchy standing near the stove to stir often so they do not burn and it takes anywhere between 30-45 min. Once they are finally ready I smother them in ketchup. mmmmmmmmmmm. Oh how I loved these little crunchy smothered nuggets of potatoes and ahem chemicals. Let's face it may have been so very tasty but not for my body. Obviously this way of making hashbrowns this way was out when I have made the commitment to myself to only eat the best whole fresh food I can. I also did not to have to commit so much time to making hashbrowns like this anymore. I was able to whip something up one morning they have truly become my favorite. Now granted they still take 30 min but while they cook in the oven I can do 20 min on the treadmill or get dressed or read emails. I will hands down take these over the old way I made them any and everyday. The potatoes crisp in the oven, the bacon adds some savory meatiness and the yoke of the egg runs down over the hashbrowns to coat them with a savory delicious texture. Don't skip the green onions they add a beautiful freshness to the meal.
3/4 cup diced red potato (1-2 potaotes depending on their size)
2 slices thick cut bacon
2 green onions finally diced including the green tops
salt and pepper
2 tsp olive oil
Pre heat oven to 450 Line a baking pan with foil if you can use non stick foil the better. Lay diced potatoes on the pan drizzle with olive oil and a good amount of salt and pepper toss everything together well spread the potatoes out so they are not touching each other. Put in oven 25-30 min checking the last 5 min remove them when they are brown and crisp. When there is 10 min remaining on the baking of the potatoes heat a pan over med high heat dice the bacon add to the pan and saute until brown and crisp. When bacon is done remove from pan and drain on paper towel. Pour off the bacon grease leaving a small scant of grease in the pan. Potatoes should be done remove from oven top with bacon and 3/4 of the green onions toss everything together and put on your plate. Return pan that you cooked the bacon in to the med high heat add the eggs salt and pepper cook the egg either sunny side up or over easy until just set you want the yoke runny. Serve the eggs over the potato bacon hash topped with the remaining green onions.
Saturday, December 27, 2014
I saw a delicious looking recipe on Pinterest the other day Sweet Potato Kale and Chorizo Hash topped with a fried egg. I definitely pinned that, but then started to think that my husband would like this too but he eats breakfast at work so a fried egg would not work for him. I turned it into an egg bake adding a few more veggies in along the way. It turned out delicious and a new favorite in my paleo breakfast arsenal. This is a power house with good for you veggies and healthy fat.
Southwest Inspired Egg Bake
10oz Chorizo sausage buy a good quality Whole Foods has a great one
2 c Sweet Potato peeled and shredded
1 med onion diced
2 lrg cloves garlic smashed and diced
1 bell pepper diced
1 jalepeno seeded diced
2 c kale washed stems removed and rough chop in bite size pieces
3 tbl coconut oil divided
3 lrg eggs
6 lrg egg whites
1 1/4 tsp salt divided
1/2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp black pepper divided
Pre Heat oven to 350 In a large saute pan over med heat melt 1 tbl coconut oil swirl around pan add sweet potatoes sprinkle with 1/2 tsp salt. Cook 5-8 min until light brown flipping often. Remove from pan into large bowl. In the same pan melt 2 tsp coconut oil add onion jalapeno and bell pepper saute 2 min then add garlic saute 2-3 min more until garlic fragrant. Add kale toss with veggies add 1/2 tsp salt saute 3 min until kale starts to wilt. Remove from pan add to the bowl with the sweet potaotes. Back in the pan wipe with paper towel to remove any veggie bits add chorizo to the pan breaking up with a spatula cooking until light brown and mostly cooked through. Remove from the pan to a paper towel lined plate to drain any fat. In a large bowl add all the eggs 1/4 tsp salt cumin cayenne pepper and black pepper whisk until blended well. Add chorizo to the bowl with the veggies toss together very well. In a 9x9 glass pan grease the bottom and up the sides with 1 tbl coconut oil. pour in the veggie chorizo mix in spread evenly pour whisked eggs evenly over the veggie mix. Cover pan with aluminium foil place in oven to bake for 30 min. After 30 remove foil and check for doneness if needed return to oven uncovered and bake until just set checking every 5-10 min you do not want to over cook or you will have dry eggs. Remove from oven let rest 5 min slice into squares and serve, Serves 6
Wednesday, November 27, 2013
|Sorry side ways|
Most people I know think that if you skip breakfast you will have more room for a huge lunch. When in reality if you eat a small breakfast you will wake up your metabolism and you will be ravenous come lunch time and you will enjoy your big lunch more. Plus if your house is like mine and full of young people skipping breakfast is not an option or they will eat your arm off, or at least the cat's food.
This recipe comes again from Pioneer Woman ( I am only a tiny bit obsessed hay she makes good food) over at Tasty Kitchen. These little babies are simple to prepare a day or two ahead, simple to put together the morning you are going to eat them and they are delicious. If you are severely adverse to warm mayo take in two points into consideration before you do not try them. 1 the mayo is just a binder once everything is mixed together it doesn't even taste like mayo. 2 if it still grosses you out consider eating the spread cold on a toasted english muffin.
This recipe is easily halved however it hold well in the fridge if you don't eat it all in one day. These are perfect on school mornings also.
Make-Ahead Muffin Melts
Monday, November 25, 2013
I am typically I am not a fan of sweet potatoes all gussied up. I like them roasted, split open, and covered in butter and not much else maybe a tiny bit of brown sugar. Or just pan fried with a little chipotle powder but I have never made them in the traditional baked casserole way. But for tradition sakes this year I thought I would try them. I am so glad I did this will go in the usual rotation of Thanksgiving and everyday meals.Now this was the last recipe I made yesterday and I again forgot to take pictures sorry. Thankfully Pioneer Woman whom I got the recipe from has photos of all her recipes over on her blog which you can check out over here. If you can go without your eyes tantalized before making a recipe here is recipe. In the original recipe she calls for 1 cup of sugar I cut it down to 1/2 cup and thankful I did so it was not sickly sweet.
Why in the world would I roast my turkey upside down? In this family there is a fist fight over dark meat every time we have poultry, most times I only purchase thighs and legs so there is no blood shed. A thanksgiving of just turkey legs does not sound good to me. I once read on a blog that roasting a chicken upside down will have all the juices settle into the breast meat causing it to be a moist as dark meat. I thought what the heck and I tried it. It turned out perfect I had never seen my husband down breast meat without a complaint. It is the standard way I roast my chickens now. So why not give it a try with a turkey? It was great!
I always feel that the thanksgiving turkey was missing a flavor boost. Typically I do not even eat turkey on thanksgiving I load up on all the side dishes and then make a rosemary turkey sandwhich the following day to get my turkey in. I have seen turkey brine recipies floating around my favorite blogs and food shows for a couple years. As I mentioned in a previous post that I have recently purchased the Pioneer Woman Cooks A Year of Holidays cookbook and lo behold there was a turkey brine recipe in it. A sign from the cooking gods this was the year I was going to try a brine and this was the recipe to use. I will never make an unbrined turkey again !! I forgot to take picture of making the brine so if you want a picture tutorial you will have to flip over to Pioneer Woman to see her pictures. If not here is the recipe.