I was watching the Today show this morning with my kids before school and Tamron Hall was giving her favorite app of the week. Surprisingly, it is a recipe app, so I thought I'd share it with you today.
(Here's the link to the Today Show segment about the Foodgawker app available at the Apple App Store and on Foodgawker.com...
http://www.today.com/tech/tamrons-favorite-app-fixes-her-major-grilled-cheese-craving-2D79452355)
Friday, March 28, 2014
From Our Recipe Box to Yours...
This week I thought we'd try something different. My husband's family has members with Celiac's disease and I've been hearing lots and lots about being gluten free and how bad white/wheat flour is for you anyway. So, here's to trying new things for all the right reasons:).
Taken from a book on our shelves...Eat Like a Dinosaur: Recipe & guidebook for gluten-free kids Written by The Paleo Parents
Fool's Gold (Chicken Nuggets)
Ingredients:
3 chicken breasts, deboned and skinned
2 C. almond flour
2 T. arrowroot powder
2 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. dry mustard
1/8 tsp. black pepper
3/4 C. olive oil
Instructions:
1. Cut chicken into 1 inch by 1 inch chunks. 2. Mix flour, arrowroot powder, and spices together in bowl with a fork or whisk. 3. Pour olive oil into a separate bowl. 4. Dip each chicken piece in the oil and then roll in the flour mixture. 5. Place nuggets on baking sheet and bake for 15-20 minutes at 400 degrees, flipping halfway through. 6. When done, the crust will be golden brown and juices will run clear.
A Note from the authors: One of the things our boys always want and miss is chicken nuggets. We went into our kitchen laboratory and came up with this fun way to make chicken nuggets with healthy ingredients so that their daydreams about nuggets could come true. We like to keep a cooked batch in the freezer so that Uncle Andrew has something easy to heat up for the boys when he babysits. We love these with our Southwestern Pineapple Sauce.
Taken from a book on our shelves...Eat Like a Dinosaur: Recipe & guidebook for gluten-free kids Written by The Paleo Parents
Fool's Gold (Chicken Nuggets)
Ingredients:
3 chicken breasts, deboned and skinned
2 C. almond flour
2 T. arrowroot powder
2 tsp. salt
1 tsp. paprika
1 tsp. onion powder
1/2 tsp. dry mustard
1/8 tsp. black pepper
3/4 C. olive oil
Instructions:
1. Cut chicken into 1 inch by 1 inch chunks. 2. Mix flour, arrowroot powder, and spices together in bowl with a fork or whisk. 3. Pour olive oil into a separate bowl. 4. Dip each chicken piece in the oil and then roll in the flour mixture. 5. Place nuggets on baking sheet and bake for 15-20 minutes at 400 degrees, flipping halfway through. 6. When done, the crust will be golden brown and juices will run clear.
A Note from the authors: One of the things our boys always want and miss is chicken nuggets. We went into our kitchen laboratory and came up with this fun way to make chicken nuggets with healthy ingredients so that their daydreams about nuggets could come true. We like to keep a cooked batch in the freezer so that Uncle Andrew has something easy to heat up for the boys when he babysits. We love these with our Southwestern Pineapple Sauce.
From Our Recipe Box to Yours...
These looked so fun and Easter is getting closer....
Easter Cookies
I made these for the class party. They were really easy. Cut slice-and-bake sugar cookies. Roll into a ball. Place in muffin tin. Cook according to package. They come out in these perfect nest shapes. Add a little green frosting and robins’ eggs for the finishing touch!
Monday, March 24, 2014
Book Trailer Monday...
These two books came across my desk today....Interesting concept to write the same story with a young adult version/twist and an adult version/twist. I don't know which one I am more interested in reading.
Friday, March 21, 2014
From Our Recipe Box to Yours....
Hi all! It is Friday and it is still Lent. We had a staff meeting this morning and I needed to make treats to share. My signature treat is usually something to do with eggs. So, I went searching for meatless egg casserole recipes. I was looking for something with a little Wow! since it couldn't have meat...
Here's what I made...then I'll tell you what I did.
Bubble Up Breakfast Casserole
(Printable Recipe)
1 lb sausage, cooked and crumbled
1 can Grands Jr Butter tasting biscuits (10 count)
6 eggs
1 1/4 cup milk
8 oz Velveeta, cubed
1 cup shredded mozzarella
1/4 tsp garlic powder
salt
pepper
Preheat oven to 350 degrees.
Lightly spray a 9x13-inch pan with cooking spray. Quarter biscuits and place in pan. Top with cooked sausage, Velveeta and mozzarella. Whisk together eggs, milk, garlic powder, salt and pepper. Pour over cheese and biscuits.
Bake 30-45 minutes, until golden brown. Allow to cool for 5-10 minutes before serving.
Now...what I did....Instead of using Velveeta, I had a jar of Tostitoes cheese dip in my refrigerator, so I used approximately 8 oz. of that. Then, instead of the garlic powder, I used cajun seasoning and I added about 1 tsp. Then, of course, I left out the sausage. I wanted to add broccoli, but couldn't find any, so I drained a 10 oz. can of tomatoes and green chilies and added that along with some yellow pepper that I cut up and fried in butter first.
I believe everyone here at work agreed that it was quite flavorful and quite good. I will make this again! And maybe even add meat next time:). But, for sure, I'll keep adding the Tostitoes cheese dip! That was my favorite part!
Here's what I made...then I'll tell you what I did.
Bubble Up Breakfast Casserole
(Printable Recipe)
1 lb sausage, cooked and crumbled
1 can Grands Jr Butter tasting biscuits (10 count)
6 eggs
1 1/4 cup milk
8 oz Velveeta, cubed
1 cup shredded mozzarella
1/4 tsp garlic powder
salt
pepper
Preheat oven to 350 degrees.
Lightly spray a 9x13-inch pan with cooking spray. Quarter biscuits and place in pan. Top with cooked sausage, Velveeta and mozzarella. Whisk together eggs, milk, garlic powder, salt and pepper. Pour over cheese and biscuits.
Bake 30-45 minutes, until golden brown. Allow to cool for 5-10 minutes before serving.
Now...what I did....Instead of using Velveeta, I had a jar of Tostitoes cheese dip in my refrigerator, so I used approximately 8 oz. of that. Then, instead of the garlic powder, I used cajun seasoning and I added about 1 tsp. Then, of course, I left out the sausage. I wanted to add broccoli, but couldn't find any, so I drained a 10 oz. can of tomatoes and green chilies and added that along with some yellow pepper that I cut up and fried in butter first.
I believe everyone here at work agreed that it was quite flavorful and quite good. I will make this again! And maybe even add meat next time:). But, for sure, I'll keep adding the Tostitoes cheese dip! That was my favorite part!
Tuesday, March 18, 2014
Friday, March 14, 2014
From Our Recipe Box To Yours.....
I made this tonight and they were yummy!!! (Another fun idea for Fridays in Lent)
Dads work hard to keep us healthy and happy – so when Father's Day comes around, we owe them a little something extra. That's the thinking behind Pioneer Woman Ree Drummond's menu, which features an appetizer, entrées, a side and dessert that will fill his belly – and warm his heart.
Drummond, who runs a popular blog about her life in the country and the hearty fare she serves her family, picked five recipes that her husband, Ladd, particularly likes. Since the way to a man's heart is through his stomach, read on to find inspiration from these delicious dishes.
• 4 cups vegetable or canola oil
• 2 cups all-purpose flour
• 6 eggs
• ½ cup half-and-half
• 2 cups seasoned breadcrumbs
• 12 frozen beef ravioli
• 12 frozen cheese ravioli
• ¼ cup shredded Parmesan cheese
• 1 Tbsp. minced fresh parsley
• 2 cups jarred marinara sauce, heated
1. Heat the oil in a medium-sized pot over medium-high heat. Bring the temperature to 400 degrees. (The temperature will lower once the frozen raviolis are dropped in.)
2. Place the all-purpose flour in a dish, then whisk together the egg and half-and-half in a separate dish. Pour the breadcrumbs into a separate dish.
3. Grab the ravioli (they should be frozen solid), and one at a time, drop them into the egg mixture. Quickly dredge them in the flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set aside on a plate, repeating until they're all coated.
4. Three or four at a time, drop the breaded ravioli into the oil and fry for 2 to 3 minutes, or until the surface is golden brown and the filling is hot. Remove, and drain them on a paper towel.
5. Transfer the ravioli to a serving platter with the marinara sauce and sprinkle on the Parmesan and the parsley. Dig in immediately!
Drummond, who runs a popular blog about her life in the country and the hearty fare she serves her family, picked five recipes that her husband, Ladd, particularly likes. Since the way to a man's heart is through his stomach, read on to find inspiration from these delicious dishes.
FOOD NETWORK
Toasted Ravioli
Makes 24 ravioli• 4 cups vegetable or canola oil
• 2 cups all-purpose flour
• 6 eggs
• ½ cup half-and-half
• 2 cups seasoned breadcrumbs
• 12 frozen beef ravioli
• 12 frozen cheese ravioli
• ¼ cup shredded Parmesan cheese
• 1 Tbsp. minced fresh parsley
• 2 cups jarred marinara sauce, heated
1. Heat the oil in a medium-sized pot over medium-high heat. Bring the temperature to 400 degrees. (The temperature will lower once the frozen raviolis are dropped in.)
2. Place the all-purpose flour in a dish, then whisk together the egg and half-and-half in a separate dish. Pour the breadcrumbs into a separate dish.
3. Grab the ravioli (they should be frozen solid), and one at a time, drop them into the egg mixture. Quickly dredge them in the flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set aside on a plate, repeating until they're all coated.
4. Three or four at a time, drop the breaded ravioli into the oil and fry for 2 to 3 minutes, or until the surface is golden brown and the filling is hot. Remove, and drain them on a paper towel.
5. Transfer the ravioli to a serving platter with the marinara sauce and sprinkle on the Parmesan and the parsley. Dig in immediately!
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