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Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Monday, July 10, 2017

Homemade Fajita Seasoning Recipe

Wanna make you life so much easier? Being a busy mom of 3 kids I want things that are easy and still taste great! Check out this homemade fajita seasoning that can be used on ANYTHING and EVERYTHING! Chicken, Steak, Rice, Veggies, Quinoa, tofu, Anything! Super easy and super tasty.



Fajita Seasoning: 
Ingredients:
¼ cup Chili Powder
2 tablespoons Paprika
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
1 teaspoon Cayenne Powder (optional) (I use about 1/2 a tsp) 
1 tablespoon Cumin Powder

Combine in a cute little spice container and use when you need it!


Recipe of the week for meal prep: 
SALSA CHICKEN: 
5 chicken breasts
fajita seasoning
1/2 jar of salsa

Spread 5 chicken breasts on a cookie sheet. 
Sprinkle both sides of the chicken with the fajita seasoning.
Pour salsa on each breast. 
Bake at 400 degree Fahrenheit for 25 minutes. 
Shred chicken and store in fridge. 
Take what you need! 

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Tuesday, April 25, 2017

Skip The Jam: Berries and Toast Healthy Breakfast Swap

Foodie tip for the day! Want toast? Avoid using sugar filled jams and jellies! Just top your toast with fresh berries. I love strawberries or blueberries personally! Tastes yummy and way less sugar! Perfect side to eggs to help you get a balanced, filling breakfast! 

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Tuesday, March 21, 2017

Homemade Flavored Popcorn Recipes

Friday nights have become our pizza and movie nights. Generally we set up a picnic in front of our TV and enjoy our dinner right on the floor. To go along with our movie night we typically get movie theater style candy and kettle corn or buttered popcorn to enjoy. But why not make the popcorn into candy too? We usually use microwave popcorn to make things easier on us, because you just pop it in the microwave and it's done in a flash. Or check out SkinnyPop Popcorn. Pre-popped popcorn made with just popcorn, sunflower oil and salt.

We decided to spice things up and try our own flavored popcorn. Check out the follow 3 recipes to meet your savory, sweet and healthy needs with a Shakeology inspired recipe. Get your healthy on with Chocolate Shakeology. With 70 superfoods, chalk full of probiotics, pre-biotics, healthy enzymes, vitamins and minerals, it is the one daily shake that I love and trust my health to)

1 bag Popped corn
1 tsp or more Homemade Fajita Seasoning (see below for recipe)

Once popcorn is popped, immediately sprinkle with seasoning. A little or a lot. Your choice.
Stir to lightly coat your popcorn.

Fajita Seasoning: (great for chicken, rice and veggies too!)


Ingredients:
¼ cup Chili Powder
2 tablespoons Sea Salt
2 tablespoons Paprika
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
1 teaspoon Cayenne Powder (optional)
1 tablespoon Cumin Powder

Combine in a cute little spice container and use when you need it!


1 bag popped corn
5 oz chopped dark chocolate

Pop corn and lay out on a tinfoil or parchment paper lined cookie sheet. 
Pick out and throw away all un-popped corn kernels. Set tray with usable popcorn aside. 
Add 1 inch of water to a medium saucepan or pot and bring to a very gentle simmer.
Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water.
Add the chopped chocolate to the bowl and stir occasionally with a spatula until smooth and melted. 
Drizzle melted chocolate over popcorn
Let cool in fridge for 5 minutes until set.
Break apart and enjoy!

1 bag popped corn
2 Tbsp chocolate Shakeology powder

Pop corn and pour into a bowl
Sprinkle with Shakeology powder while popcorn is still hot. 
Stir to lightly coat your popcorn.
Enjoy! 

In the end Collin loved the Chocolate Shakeology Dusted Popcorn. Mason and Matt loved the Melted Chocolate Drizzle Popcorn. And I loved the Southwestern Style Popcorn! 

outtakes: Cause when there is melted chocolate around, you gotta lick the spatula! 
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Friday, March 17, 2017

Biggest Loser Pancakes

Who watched The Biggest Loser? A HUGE component to what the contestants are doing to make their amazing transformations is they are totally changing the way they eat. Because really, if you want to lose weight, look at what you are eating! Want to try one of their breakfast recipes? Check out this easy recipe for healthier pancakes using oatmeal and egg whites.

BIGGEST LOSER PANCAKES

Ingredients: 
6 egg whites
1 cup rolled oats, uncooked
1 cup cottage cheese
2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon vanilla

Directions: 
In a blender, blend all ingredients until smooth. Heat a griddle or large non-stick skillet over medium-low heat. Spray with non-stick cooking spray. For each pancake pour 1.4 cup of batter onto skillet. Flip when they start to bubble.
Cook until golden brown.
Repeat with remaining batches spraying pan as needed.
Makes aprox. 10 pancakes

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Thursday, January 5, 2017

Clean Eating Butternut & Apple Bake

Another holiday has come and gone. Goal for Christmas dinner was to be as healthy as possible, and I totally did that this year. We had herb crusted beef tenderloin and a healthy version of Green Bean Casserole, recipes from FIXATE cooking show available with a Beachbody on Demand Membership. Homemade rolls, traditional mashed potatoes. The last thing we had, I am so proud of! It was a Clean Eating Butternut and Apple Bake. And it turned out AMAZING! Even my husband and dad enjoyed it! It was almost like a dessert and we did not miss the sweet potato casserole with marshmallows at all! This was PERFECT! I wanted to share it with you! You don't have to wait for the holidays to enjoy this amazing side! Give it a try and let me know what you think!

Clean Eating Butternut and Apple Bake

Ingredients: 

  • 1 lb chopped/cubed, peeled butternut squash
  • 2 large apples, peeled, cored and cubed
  • 1 tbsp. coconut oil in liquid state (or olive oil) 
  • 1/4 cup maple syrup
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 cup dried cranberries
Directions: 

1. Place all ingredients in a 1 gallon-size ziplock bag or large container with a tight-fitting lid.
2. Shake well to coat everything in spices and maple syrup.
3. Pour out into a baking dish (I used an 8x8) and bake at 350 F for about 1 hour to 1 hour and 20 minutes. * if you have a deeper baking dish this will take longer in the oven compared to a shallow dish. 
4. Enjoy

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Tuesday, September 27, 2016

Labor Inducing Lemon Cupcakes

Charlottesville folklore has it that if you eat these Lemon Drop Cupcakes at Cappellino's Crazy Cakes you will go into labor 24-48 hours later. Well. Cappellino's closed down a couple of years ago. So I did a quick Google search and found a homemade recipe that insured labor would start after eating these cupcakes. (I later found out that the cupcakes can still be found in town but at another location.) Yesterday I went to work in my kitchen and whipped up a HUGE batch of these cupcakes. They make 24. The breakdown of the lemony goodness is, lemon cake, with lemon syrup, with lemon glaze, and lemon buttercream. The fresh lemon is what is supposed to make you go into labor. I did make some alterations to the recipe.

One thing, you all know I don't eat a lot of sweets. This is A LOT OF SUGAR! Once upon a time I would have been find eating 6 cupcakes in one siting, but not anymore. I got 4 down over the space of 4 hours. By number 3 I was ready to puke, but my friends said to eat as many as I can and then one more. So just before bed I forced down a 4th. But here I am, the morning after my cupcake binge, still pregnant. 40 weeks and 6 days. Induction is scheduled for 24 hours so one way or another this baby is coming out!
Lemon-Sugar's Labor Inducing Lemon Drop Cupcakes

Lemon Drop Cupcakes 

INGREDIENTS:

Cake Ingredients:
2 sticks unsalted butter, at room temperature
2 cups white sugar
4 extra large eggs, at room temperature
1/3 cup grated lemon zest (4-8 lemons, depending on size) I USED 9!
3 cups of flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 fresh squeezed lemon juice
3/4 cup buttermilk, at room temperature
1 tsp vanilla extract

Lemon Syrup Ingredients: 
1/2 cup fresh squeezed lemon juice (I added an extra 2 tablespoons of juice)
1/2 cup white sugar

Glaze Ingredients:
2 cups powered sugar
31/2 tablespoons fresh squeezed lemon juice (I used 4 tablespoons)

Buttercream Frosting Ingredients:
2 sticks unsalted butter, room temperature
3 cups powdered sugar
1/2 teaspoon salt
1 tablespoon plus 1 teaspoon milk
1 teaspoon pure vanilla extract
2 tablespoons fresh squeeze lemon juice (I used 4 tablespoons)

Optional Lemon Zest Decoration:
4 lemons, well scrubbed
2 cups sugar
1 cup cool water

DIRECTIONS: 

Cake Directions: 
1. Preheat oven to 350 degrees and prepare 24 cupcake tins with liners.
2. Cream the butter and sugar in bowl of stand mixer with the paddle attachment until light and fluffy, at least 5 minutes.
3. Add the eggs, one at a time, then add lemon zest.
4. In another bowl, sift together flour, baking powder, baking soda, and salt.
5. In another bowl, combine lemon juice, buttermilk and vanilla.
6. Add the flour mixture and the buttermilk mixture alternating to the batter, beginning and ending with the flour.
7. Fill each cupcake liner 1/2-3/4 full (do not over fill, they will explode!) Bake for 18-20 minutes or until a toothpick comes out clean. Do not over bake!
8. Remove from oven and remove from cupcake pans as soon as possible. Let cool on a wire rack.
9. Begin prepping the lemon syrup.

Syrup Directions:
1. Combine sugar and lemon juice in pan over low heat until sugar has dissolved, stirring frequently. Set aside.
2. After cakes have cool for 10 minutes, spoon the syrup over the tops of the cupcakes.
3. Allow the cakes to cool completely before glazing and frosting.

Glaze Directions:
1. Combine sugar and lemon juice in a bowl, mixing with a wire whist until smooth.
2. Using the back of a spoon, smooth some glaze over the top of each cupcake. Will run a little.
3. Each cupcake will use about 3/4 teaspoon of glaze.

Buttercream directions: 
1. In the bowl of a stand mixer, cream the butter and salt for 30 seconds.
2. Add the powdered sugar, milk, vanilla and lemon juice and beat for 5-6 minutes until frosting is fluffy. Can add food coloring to make more yellow (I didn't because I didn't want any artificial coloring or flavors in my cupcakes.)
4. Add to piping bag and frost as desired.
5. Decorate with yellow sugar pearls, sugar, or a lemon drop candy or even a sliver of lemon zest for decoration. (again, I didn't add a topping I would go with candied lemon zest if I had thought about it more!)

Candied Lemon Zest Directions (just for fun!): 
1. Remove zest from lemons with a veggie peeler, keeping the pieces long. Remove white pith using a paring knife. Place julienned zest in a small bowl; cover with boiling water. Let stand 30 minutes; drain.
2. Bring sugar and cool water to a boil in a small saucepan over medium-high heat. When sugar is completely dissolved, add julienned zest, reduce heat to medium low, and cook 10 minutes. Remove from heat, cover and let stand overnight.




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Saturday, August 6, 2016

Pesto Chicken and Veggies

Chicken is my go to for dinner. It is easy, and it can honestly be made in hundreds of different ways. No more boring chicken in this house! I am always on the look out for yummy chicken dinners and I think I found another one and I wanted to share it with you!

Check out this One-Pan Pesto Chicken and Veggies
Found over at: Julia's Album
You got, tomatoes, sun dried tomatoes, asparagus, basil, chicken and it is super easy! PALEO, and CLEAN EATING that TASTES GREAT! I am excited to try this! Click HERE to view the whole recipe! 

Want to make your own homemade basil pesto? I have a huge basil plant thriving out front so we are going to go this route. Check out this yummy oil free BASIL PESTO RECIPE

Oil Free Lemon and Basil Pesto:

Ingredients

  • 3 cups packed basil
  • 1/2 cup lightly toasted pine nuts
  • 4 cloves of garlic (or 1 heaping tbsp)
  • 1 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1/4-1/2 tsp salt/pepper to taste
  • water to thin (about 4 tbsp)

Instructions

  1. Place pine nuts into a pan on medium heat. Lightly toast them, watching carefully that they don’t burn (this happens quickly). No added oil is needed in the pan, since pine nuts have a high amount of natural oil.
  2. Place all ingredients into a food processor and blend.
  3. Use right away or freeze in ice cube trays. To do this, place tablespoons into a tray. Freeze, and then remove from trays. Store in a freezer bag for later use.
  4. Pesto is great on raw or slightly sautéed zucchini noodles, on pizza, traditional pastas, in stuffed peppers, or anything your heart imagines!
Want more daily motivation and inspiration? Click here get free advice, support and encouragement + a free copy of my Clean Eating guide to help you get started on your health and fitness journey! 

Sunday, June 12, 2016

Ratatouille by Julia Child

Yay! It is summertime! This expectant momma is actually craving VEGGIES! While searching for a yummy summertime recipe this popped up! Ratatouille! It literally uses everything you can grow in a summer garden! Yellow squash, zucchini, eggplant, tomatoes, bell peppers, onions, garlic. This is chalk full of veggies and perfect while on the 21 Day Fix! I would use this as a side dish and pair it with a red container of Herbes de Provence seasoned roasted chicken breast sticking with the French flair! (a goal of mine is to have a garden big enough to grow all of these items in it one day! Right now I only have the bell peppers and tomatoes.)
Ratatouille
by Julia Child

8 servings

Ingredients:
1 lb. eggplant
1 lb. zucchini or summer squash
1 tsp. salt
4-6 Tbsp. olive oil, divided
1/2 lb. (about 1 1/2 cups) thinly sliced yellow onions
2 sliced green peppers (about 1 cup) 
2 cloves mashed garlic
Salt & Pepper to taste
1 lb. firm, ripe, red tomatoes, peeled, seeded and juiced (about 1 1/2 cups; could use canned tomatoes)
3 Tbsp. minced parlsey

Directions:
Peel and cut the eggplant. Make sure you cut eggplant into lengthwise slices that are about 1-inch wide, 3-inch long, and 3/8-inch thick. Scrub the summer squash and cut into piece the same size as eggplant. Take a bowl and put the vegetables into it. Toss the vegetables with one teaspoon salt. Set them aside for 30 minutes. Drain every slice and dry with a towel.

Take a skillet and put four tablespoons of olive oil into it. Sauté the summer squash and eggplant, one layer at a time, for about one minute until they vegetables are slightly browned. Take them out into a dish.

Cook pepper and onions in the same skillet. Add a couple of tablespoons of olive oil if needed. Cook the vegetables for 10 minutes until they are tender. Add the garlic and season the mixture with salt and pepper.

Take the tomatoes and slice its pulp into 3/8-inch strips. Layer the tomatoes over pepper and onions, and season them with salt and pepper. Cover the skillet and let the vegetables cook for about 5 minutes on a low heat until the tomatoes start to render their juice. Check the seasoning and raise the heat. Boil the vegetables in the tomato juice until the juice evaporates entirely.

Take a casserole, about 2½-inch deep, and put 1/3 of the tomato mixture into it. Sprinkle the freshly minced parsley over tomatoes. Next, arrange half of the summer squash and eggplant on top. Layer the remaining tomatoes and parsley. Put the remaining summer squash and eggplant, and finish off with the rest of tomatoes and parsley.

Cover the casserole and put it on a low heat. Let everything simmer for about 10 minutes. Check it after 10 minutes, and season it if necessary. Raise the heat a little and cook everything for 15 minutes uncovered. Cook until all the juices evaporate. Be very careful about the heat. Avoid the vegetables getting scorch at the bottom of casserole.

Take it out, and serve!

21 Day Fix Containers: 2-3 greens. 1 tsp. 1 red if paired with roasted chicken.

Want more daily motivation and inspiration? Click here get free advice, support and encouragement + a free copy of my Clean Eating guide to help you get started on your health and fitness journey!

Saturday, June 11, 2016

Slow Cooker Refried Beans

Growing up in Arizona we were no stranger to really great Mexican foods. And honestly my husband could survive on beans and chips. He loves them so much. They are easy, and inexpensive. I am always looking for new recipes to try on him of his favorites and add in a slow cooker, I'm game! Check out this recipe!

Slow Cooker Refried Beans
Yield: 12 servings, about ½ cup each
Ingredients:
1 lb. dry pinto beans (about 5 cups), rinsed, sorted
1 medium onion, chopped
2 cloves garlic, finely chopped
1 tsp. sea salt (or Himalayan salt), divided use
1 tsp. ground black pepper
1 sprig fresh fresh oregano
¼ tsp. crushed red pepper (optional)
6 cups hot water, divided use
1 tsp. olive oil or lard (hey this is what they really use back home!) 
Splash of milk or almond milk
Preparation:
1. Place beans, onion, garlic, ¾ tsp. salt, pepper, oregano, red pepper, and 4 cups water in a 3-quart slow cooker; cover. Cook on high for 6 to 8 hours, or until beans are soft. Add additional water, if necessary, so that beans do not become dry.
2. Remove and discard oregano sprig. Strain beans, reserving liquid.
3. Heat oil in large, heavy skillet over medium-high heat.
4. Add strained beans and ¼ cup of reserved liquid and a splash of milk; cook, mashing with a potato masher, for 5 to 8 minutes, or until they form a rough purée. Add more water if necessary to keep the fried beans from getting too dried out.
5. Season with remaining ¼ tsp. salt; mix well.


21 Day Fix Containers: 1.5 yellow per serving
Modified from Teambeachbodyblog.com
Want more daily motivation and inspiration? Click here get free advice, support and encouragement + a free copy of my Clean Eating guide to help you get started on your health and fitness journey!

Monday, May 2, 2016

Cinco de Mayo: Mango Red Pepper Salsa

Cinco de Mayo is just a few days away! Personally we celebrate Cinco de Mayo here in the Allen household every year. It brings up back home to Arizona a little bit. So this year, why not make it even healthier and enjoy great tasting foods.

Back in the Phoenix area (Gilbert/Mesa) there is my very favorite restaurant called Rancho de Tia Rosa's. And every time I go I always get salmon tacos (even though I do not like seafood) and it topped with a mango salsa. It is AMAZING! (just like everything there) So...let's recreate it just a little bit...

I know that the salmon is marinated in a sweet marinade with honey, but the salsa topping totally covers taste of seafood for me enough that I will EAT IT! So check out this mango red pepper salsa I found that is pretty close to it. This would be great on top of chicken or salmon as tacos! Serve with brown rice with some fajita seasoning on top and some black beans too for a super healthy, yummy dinner!
MANGO RED PEPPER SALSA

Ingredients: 
2 ripe mangos, peeled and diced
1 red pepper, diced
Half red onion, chopped
3 tomatoes
3 tablespoons fresh cilantro leaves, chopped
3 tablespoons fresh lime juice
Juice of half an orange
Dash of cayenne pepper
Salt and pepper to taste

Directions:
Combine all the ingredients in a bowl.
Cover and allow to sit in the fridge for at least one hour (overnight is better.)
Serve with chips, or on top of tacos! 

Want more daily motivation and inspiration? Click here get free advice, support and encouragement + a free copy of my Clean Eating guide to help you get started on your health and fitness journey! 

Friday, April 29, 2016

EASY Homemade Freezer Breakfast Burritos

Wanna know one of our favorite easy freezer meals? BREAKFAST BURRITOS! Yep, they are actually really easy, and make A TON! and PERFECT for make ahead meals for when baby arrives! I get 10 of them knocked out in one night, and easy thing is I pop the remaining 8 in the freezer for an easy meal another day! So, so, easy, so tasty and not filled with tons of preservatives like the ones you can get at the store.

Here is my personal recipe to try out! Use what you like though. I stick with bell peppers, green chilis, onion, turkey bacon, eggs, hash browns, and cheese on large flour tortillas. It's not gluten free, I have tried the brown rice tortillas and they don't work well with this. 1 flour tortilla is ok per 21 Day fix!

Easy Homemade Freezer Breakfast Burritos


Ingredients: 

1 bell pepper, diced

1/2 a yellow onion, diced
1 Dozen Eggs, cracked and whisk together
1 4 oz can diced green chilis
salt and pepper to taste
1 package of turkey bacon or sausage
1.5 cups frozen hash browns (or you can make your own from a potato)
1/2 block of cheese, grated
10 large flour tortillas

Directions:

~sauté bell peppers and yellow onion to soften.
~Add whisked eggs to veggies and can of green chilis and make into scrambled eggs. 
~Cook bacon to desired crispiness and let drain on a paper towel. Once cooled crumble into small pieces.
~Add 1 tablespoon to a medium hot pan. Add frozen or fresh hash browns and brown up. Stirring frequently so they don't burn. 
~once eggs are all cooked, bacon is cooled off and crumbled, an hash browns have finished cooking. It is time to assemble. 
~Lay a flour tortilla down, top with a spoonful of eggs and veggies, then add the bacon, then spoon some of the hash browns. Top with a sprinkle of cheese and fold up as a burrito. 
~Wrap in tin foil to serve or to freeze in freezer for later!

To reheat from freezer: 

Defrost overnight in fridge. 
Pre-heat oven to 400 and add burrito still in tin foil. Cook for 15-20 minutes turning at least once. Making sure the middle is warmed. 
or microwave without the tin foil for 2-3 minutes. (oven is way better though as it makes the tortilla crisp up!) I still use this on my 21 Day Fix nutrition. I think it is close enough to being approved. Use turkey bacon instead of sausage though. More veggies the better!

Want more daily motivation and inspiration? Click here get free advice, support and encouragement + a free copy of my Clean Eating guide to help you get started on your health and fitness journey! 

Thursday, February 25, 2016

21 Day Fix Approved Buffalo Chicken Wraps

Check out one of the recipes I will be making this week for us!

Fix Approved Buffalo Chicken Wraps

INGREDIENTS:

1. One pound of boneless, skinless chicken breast
2. ¾ Cup nonfat plain Greek yogurt
3. 1/4 cup of Franks Red Hot (I'm using Trader Joe's Chili sauce)
4. 1 tsp Garlic Powder
5. 1 tsp minced Garlic
6. 1/2 cup Diced Onion
7. Bib lettuce or Romaine lettuce

DIRECTIONS:
1. Add all ingredients into the crock pot
2. Cook on low for 3 hours
3. Stir after the first hour and a half so that all of the chicken is washed with the seasonings, yogurt and hot sauce
4. Once cooked thoroughly, you will be able to pull the chicken apart into shredded pieces
I put mine over a salad or in a lettuce wrap smile emoticon

This counts as 1 Red and 1 Blue, and in the lettuce 1/2 green- 1 whole green depending on if it is a wrap or on a salad on the ‪#‎21dayfix‬ meal plan!

Want more daily motivation and inspiration? Click here get free advice, support and encouragement + a free copy of my Clean Eating guide to help you get started on your health and fitness journey! 

Wednesday, November 25, 2015

Post Thanksgiving Homemade Turkey Stock

Don't throw away that turkey carcass from Thanksgiving! Use it to make a flavorful homemade stock that you can freeze and use for months! This year I am finally going to bite the bullet and DO IT! This recipe is salt free! BONUS! And from everything I have read, it is SOOOOOOO easy! Now you will know, when a recipe calls for chicken stock or veggie stock, you made your own and you know exactly what went into it! Clean eating at it's finest! 


Homemade Turkey Stock

Ingredients: 

Turkey carcass and bones from 14-pound turkey
1 large yellow onion, halved (unpeeled)
1 carrot, peeled and cut into large chunks
2 celery stalks, cut into large chunks
1 bay leaf
1 teaspoon black peppercorns
5 sprigs fresh parsley
3 sprigs fresh thyme

Directions:

1. Place the turkey carcass and bones in a large stockpot and cover with at least 5 quarts of water, or enough to ensure that the water covers it by at least 1 inch. Bring to a boil over medium-high heat. Skim off any fat or foam that rises to the surface.
2. Add the onion, carrot, celery, bay leaf and peppercorns. Reduce the heat to low so that the stock is at a very slow simmer. Simmer, uncovered, for 2 hours.
3. Add the parsley and thyme to the stock and simmer for an additional 2 hours.
4. Pour the stock into a large bowl through a fine-mesh sieve and discard all of the solids. Allow to sit at room temperature for about 30 minutes, or until a noticeable skin forms on the surface. Using a spoon, skim off the layer of fat, then let the stock cool to room temperature. Cover and refrigerate overnight.
5. The next day, remove the layer of fat that has collected on the top of the stock, then portion out the stock into quart-size containers or freezer-safe ziploc bags and store. The stock can be refrigerated for up to 3 days, or frozen for up 6 months.

What do you think? Do you think you will try this out this year? Recipe found at Brown Eyed Baker

Tuesday, November 24, 2015

Leftover Turkey Tostadas


Recipe time! So after Thanksgiving we all tend to have LEFTOVERS! Here is an awesome recipe for your Turkey Leftovers! (Matt is super excited for this one!) 

Leftover Turkey Tostadas

INGREDIENTS:
1 14-ounce can petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cups shredded cooked turkey, or chicken (12 ounces; see Tip)
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons Fage greek yogurt
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese or pepper jack

PREPARATION:

Position racks in the upper and lower thirds of the oven; preheat to 375°F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.

Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.

Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.

To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce and cheese.

Who wants to give this one a try?

modified from eatingwell.com

Monday, November 23, 2015

Perfect Holiday Spinach Salad

It's RECIPE time. And this one is coming straight from the Allen home to you! This is my mom's AMAZING Spinach Salad with homemade poppyseed dressing. To me, it is not a holiday without this salad. 

Spinach Leaf Salad with Homemade Poppy Seed Dressing

Salad:
~2 bunches fresh spinach leaves, stemmed and washed (pat dry with paper towels.) OR 2 bags of baby spinach leaves
~1/4 lb fresh mushrooms, sliced
~1/2 lb bacon (8 slices), cooked and crumbled (optional)
~1/4 lb swiss cheese, grated
~1/4 red onion, thin half moons
~6 boiled eggs, sliced
~croutons (optional)

Dressing: Combine in a Blender
~1 cup salad oil
~1/3 cup cider vinegar
~3/4 cup brown sugar
~1 tablespoon dry mustard
~1/2 teaspoon salt
~1 tablespoon red onion (from the salad)
~1 tablespoon poppy seeds

Assemble salad in a large bowel. Combine dressing ingredients in the blender and blend together. (If you pre make the dressing store it in the fridge and blend it together just before serving because the oil will separate.) Just before serving, pour dressing over salad and stir well. Top with croutons.

I personally do not use the croutons or the bacon. Neither like me much so I just leave them out!

One trick I do, I don't douce the salad in the dressing unless I am serving it to a HUGE crowd. I put the dressing in a mason jar and just drizzle a little on. And whatever leftover salad there is I still have dressing left! Enjoy!

What do you think of this salad. You all know I do not like salads but I do love this one!

Saturday, November 21, 2015

Thanksgiving Appetizer: Pumpkin Hummus

Here is a great appetizer to try out before you dive into your feast! Let me know what you think! 

Pumpkin Hummus:

Pumpkin is a great Thanksgiving tradition. This recipe taste good with chips, and baked pita chips.

Ingredients:

2 tbsp tahini
2 tbsp fresh lemon juice
1 tsp ground cumin
1 tsp pumpkin oil
3/4 tsp sea salt
1/8 tsp ground pepper
15oz pumpkin (plain) baked or canned
4 cloves garlic, passed through a garlic press
2 tbsp cilantro

Preparation:

Place all ingredients in a food processor. Process until smooth.
Spoon into a decorative stoneware serving bowl and serve chilled.
[Image source: cooktj.com]

Saturday, November 14, 2015

Thanksgiving Side Option: Creamy Butternut Sage Linguini



This might not be exactly for Thanksgiving dinner but it could be a different kind of side to use.
Creamy Butternut Sage Linguine

Dairy and gluten free creamy butternut sage linguine.

Ingredients:
2 Tbsp. organic grapeseed oil
¼ cup finely chopped fresh sage
2 pound butternut squash; peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion; chopped
3 garlic cloves; pressed and minced
¼ tsp. red pepper flakes (optional)
2 cups low sodium vegetable broth
1 package gluten free linguine
½ cup raw cashews
2 cups water
1 tablespoon lemon juice
2 tsp. pink Himalayan salt + additional to taste
Freshly ground black pepper

Instructions:
Heat oil in a large skillet over medium heat. Once the oil is hot, add the sage and stir to coat. Let the sage lightly sauté for about a minute or so before transferring it to a small dish. Set the sage aside.

Add cubed squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, or about 10 minutes.

Add in your low-sodium vegetable broth. Bring the mixture to a boil, then cover and reduce heat, simmering until squash is soft and broth is reduced by half. This should take about 20 minutes.

In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package directions, stirring occasionally, until al dente.

In a blender, combine cashews, water, lemon juice, and salt. Process on high until very smooth, or about 2 minutes. Pour into a separate dish and set aside.

Once the squash mixture is done cooking, remove it from heat and let it cool slightly. 

Transfer the contents of the pan to a blender, and purée the mixture until smooth.

When finished, return squash purée to the skillet and whisk in your cashew cream sauce. Season with salt and pepper to taste.

Combine pasta and squash purée until sauce coats pasta, seasoning with additional salt and pepper if necessary.

Serve pasta topped with fried sage and additional red pepper flakes if desired.

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