Cranberry Infused Vodka
12oz fresh Cranberries (clean them really good)
1 cup sugar
orange zest
750ml cheap Vodka
Put Cranberries, sugar, and zest in a sauce pan on low heat until the sugar is dissolved and the cranberries just start to pop. Put the cranberry mixture in mason jars or any bottle with a tight seal, cover with Vodka. Let it sit for at least 1 week and then stain.
Blueberry and Mint Infused Vodka
Fill mason jar 1/4 full with blueberries and mint sprinkle some sugar over it all. Cover with Vodka and mash it together. Let it sit for at least 1 week and strain.
Awesome summer drink: Blueberry mint vodka, lemonade and sparkling water. Garnish with blueberries and mint.
I store both in freezer after straining.
Friday, October 23, 2009
Wednesday, September 23, 2009
whole grain pasta bake
1 13.25 box of whole grain pasta (this time I used Rotini)
8 oz sundried tomato & basil cream cheese (you can use regular cream cheese)
1 16oz of low-fat cottage cheese
2 cups mozzarella cheese
1 jar of pasta sauce
Cook pasta & drain. Mix together the cream cheese and cottage cheese. In a 9x16 dish cover bottom with 1/2 of the pasta. Spread the cream cheese mixture on top. Sprinkle some of the cheese. Layer with the rest of the pasta and top with sauce and more cheese. Bake in 350 oven for about an hour.
You can make this recipe many ways. Add a meat layer or sauteed veggies. Spaghetti also works or whatever noodle you have in your pantry. I try to make it healthier by using whole grain pasta and low-fat cheeses. Make up to 1 day ahead of time and keep in fridge until time to bake. Also freezes great.
8 oz sundried tomato & basil cream cheese (you can use regular cream cheese)
1 16oz of low-fat cottage cheese
2 cups mozzarella cheese
1 jar of pasta sauce
Cook pasta & drain. Mix together the cream cheese and cottage cheese. In a 9x16 dish cover bottom with 1/2 of the pasta. Spread the cream cheese mixture on top. Sprinkle some of the cheese. Layer with the rest of the pasta and top with sauce and more cheese. Bake in 350 oven for about an hour.
You can make this recipe many ways. Add a meat layer or sauteed veggies. Spaghetti also works or whatever noodle you have in your pantry. I try to make it healthier by using whole grain pasta and low-fat cheeses. Make up to 1 day ahead of time and keep in fridge until time to bake. Also freezes great.
Granola
This Granola is very easy, super yummy, and you can add whatever you want to make it exactly how you want it for way cheap! Another one of Aaron and the kids favorites. Aaron loves to take a large bag of it to work with him to snack on.
1 18oz old fashioned oats
1/4 stick of butter
1/3 cup of honey
1 Tablespoon of vanilla
small handful of brown sugar
your favorite nuts ( I like whole almonds and pecans)
dried fruit (I usually just use cranberries and blueberries)
M & M s or chocolate chips (or both :)
In a small sauce pan melt the butter, honey, and vanilla together on low heat. In a large bowl mix the oats, brown sugar, and nuts together with a little pinch of salt. Pour honey mixture over oats and mix well. Spread on a foiled lined cookie sheet and bake in a 325 oven for about 1/2 hour until crunchy. Stir occasionally. Let completely cool then add your fruit and chocolate. Have fun putting whatever you like in it! Obviously if you have nut allergies, you can make without them and it will still be pretty good. Store in an air tight container (I use zippies)
1 18oz old fashioned oats
1/4 stick of butter
1/3 cup of honey
1 Tablespoon of vanilla
small handful of brown sugar
your favorite nuts ( I like whole almonds and pecans)
dried fruit (I usually just use cranberries and blueberries)
M & M s or chocolate chips (or both :)
In a small sauce pan melt the butter, honey, and vanilla together on low heat. In a large bowl mix the oats, brown sugar, and nuts together with a little pinch of salt. Pour honey mixture over oats and mix well. Spread on a foiled lined cookie sheet and bake in a 325 oven for about 1/2 hour until crunchy. Stir occasionally. Let completely cool then add your fruit and chocolate. Have fun putting whatever you like in it! Obviously if you have nut allergies, you can make without them and it will still be pretty good. Store in an air tight container (I use zippies)
Friday, September 4, 2009
Fried Green Tomatoes
Sliced Green Tomatoes
1 egg
milk
corn meal mix (I got the buttermilk mix that already had Flour, salt, and baking powder)
chopped fresh basil
little more salt and pepper
In a frying pan on med/high cover the bottom with canola oil. Wait until it gets really hot. Mix the egg and milk together. In a separate dish mix the corn meal, basil, salt and pepper together. Dip the tomato slices in the egg wash and then in the corn meal mix and fry in frying pan. Make sure you leave it alone until it gets really brown on each side. Drain on paper towels. Sprinkle a little sugar over the top before serving. This was a tip from Grandma Luttrell. YUM.
I love making fried green tomatoes from my garden! You can use this method with any veggie. I do zucchini the same way, but add Parmesan cheese to the corn meal mix.
1 egg
milk
corn meal mix (I got the buttermilk mix that already had Flour, salt, and baking powder)
chopped fresh basil
little more salt and pepper
In a frying pan on med/high cover the bottom with canola oil. Wait until it gets really hot. Mix the egg and milk together. In a separate dish mix the corn meal, basil, salt and pepper together. Dip the tomato slices in the egg wash and then in the corn meal mix and fry in frying pan. Make sure you leave it alone until it gets really brown on each side. Drain on paper towels. Sprinkle a little sugar over the top before serving. This was a tip from Grandma Luttrell. YUM.
I love making fried green tomatoes from my garden! You can use this method with any veggie. I do zucchini the same way, but add Parmesan cheese to the corn meal mix.
Wednesday, September 2, 2009
Zuppa Toscana
1 pound sausage
1/2 a large onion chopped
1-2 cloves minced garlic
red pepper flakes (as hot as you like)
super large can chicken broth (49 ish oz)
lots of potatoes cubed ( I use red skin)
Fresh thyme
pepper
milk
fresh spinach or you can use Kale (holds up longer in soup)
brown and crumble sausage in a large dutch oven (soup pot) with a little olive oil. Drain on paper towels and set aside. Add 2 Tbs of butter and saute onion until soft. Add garlic and pepper flakes for a few minutes. Add everything else except for the spinach and milk. If you want it done fast boil for 20min until potatoes are done. I cook mine while the kiddos are napping, so I cook on low until dinner time. I use an immersion blender to slightly break up some of the potatoes, still like it pretty chunky. Before serving add the sausage back in, spinach, and milk. I use 2% and add maybe 3/4 cup. Obviously it will taste better with whole milk or cream! You can add more salt if needed, I don't usually b/c sausage is salty enough. I serve it with garlic bread, or homemade croutons and fresh grated Parmesan cheese :)
1/2 a large onion chopped
1-2 cloves minced garlic
red pepper flakes (as hot as you like)
super large can chicken broth (49 ish oz)
lots of potatoes cubed ( I use red skin)
Fresh thyme
pepper
milk
fresh spinach or you can use Kale (holds up longer in soup)
brown and crumble sausage in a large dutch oven (soup pot) with a little olive oil. Drain on paper towels and set aside. Add 2 Tbs of butter and saute onion until soft. Add garlic and pepper flakes for a few minutes. Add everything else except for the spinach and milk. If you want it done fast boil for 20min until potatoes are done. I cook mine while the kiddos are napping, so I cook on low until dinner time. I use an immersion blender to slightly break up some of the potatoes, still like it pretty chunky. Before serving add the sausage back in, spinach, and milk. I use 2% and add maybe 3/4 cup. Obviously it will taste better with whole milk or cream! You can add more salt if needed, I don't usually b/c sausage is salty enough. I serve it with garlic bread, or homemade croutons and fresh grated Parmesan cheese :)
Monday, August 31, 2009
Mustard Glazed Salmon
This is one recipe that Aaron says should be on my menu when I have a restaurant some day.
Fresh salmon fillets
olive oil
salt and pepper
couple spoonfuls of WHOLE Grain Mustard (this is a must!! no other mustard works as well)
big spoonful of Grey Poupon
small handful of brown sugar
sprig of fresh thyme
chopped up fresh rosemary ( just a little, this can be overpowering)
spoonful of minced garlic
white wine
Place salmon on foil lined cookie sheet. Brush olive oil on top and salt and pepper. Put under the broiler for a few minutes until it starts to turn a little white. Mix the rest of the ingredients, add the wine at the end until it makes a nice sauce, not to runny. Brush over salmon... really sop it on. put back under broiler until really crisp maybe 6-10 minutes. FYI, only brush on mustard glaze once, if you keep brushing on while cooking it doesn't get a nice crust on top, that's the best part.
This is so good!! We had this with steamed broccoli and whole grain rice. Made for a super yummy and healthy meal. Of couse, when you have a healthy meal you have to follow it up with a milk shake! :)
Fresh salmon fillets
olive oil
salt and pepper
couple spoonfuls of WHOLE Grain Mustard (this is a must!! no other mustard works as well)
big spoonful of Grey Poupon
small handful of brown sugar
sprig of fresh thyme
chopped up fresh rosemary ( just a little, this can be overpowering)
spoonful of minced garlic
white wine
Place salmon on foil lined cookie sheet. Brush olive oil on top and salt and pepper. Put under the broiler for a few minutes until it starts to turn a little white. Mix the rest of the ingredients, add the wine at the end until it makes a nice sauce, not to runny. Brush over salmon... really sop it on. put back under broiler until really crisp maybe 6-10 minutes. FYI, only brush on mustard glaze once, if you keep brushing on while cooking it doesn't get a nice crust on top, that's the best part.
This is so good!! We had this with steamed broccoli and whole grain rice. Made for a super yummy and healthy meal. Of couse, when you have a healthy meal you have to follow it up with a milk shake! :)
Saturday, August 29, 2009
Chicken Noodle Bowl
Aaron is out of town, 5:30, didn't want to go to the store with 3 kids and tired of mac and cheese dinners all week. I came up with a good dinner that was fast, easy and yummy. Sorry no measurements!
package of chicken tenders
canola oil
sesame seed oil- dark
chopped broccoli
sliced carrots
edamame (optional)
soy sauce
vinegar (don't add very much, maybe a Tablespoon)
ginger ( I buy fresh and keep in the freezer. You always have it on hand and it makes it easy to grate. I love ginger :)
garlic
honey
Green onions
Cooked noodles (I use whole grain spaghetti)
Heat a wok on med high heat. Add a little canola oil and sesame oil. Stir-fry chicken until a little brown. Add everything else in except the green onions and noodles. Toss until veggies are tender and you have a nice sauce. Add green onions and noodles.
package of chicken tenders
canola oil
sesame seed oil- dark
chopped broccoli
sliced carrots
edamame (optional)
soy sauce
vinegar (don't add very much, maybe a Tablespoon)
ginger ( I buy fresh and keep in the freezer. You always have it on hand and it makes it easy to grate. I love ginger :)
garlic
honey
Green onions
Cooked noodles (I use whole grain spaghetti)
Heat a wok on med high heat. Add a little canola oil and sesame oil. Stir-fry chicken until a little brown. Add everything else in except the green onions and noodles. Toss until veggies are tender and you have a nice sauce. Add green onions and noodles.
Tuesday, August 25, 2009
Homemade Roasted Tomato Sauce
tomatoes (6-7) cored, seeded, and quartered
olive oil
1/2 an onion sliced
white wine
1/2 a small can of tomato paste
2- tsps minced garlic (more or less)
sugar
salt
1/4 cup fresh basil chopped
I put the tomatoes and onions on a cookie sheet and tossed with some olive oil and roasted them on 350 in the oven until they were nice and tender, slightly browned. Let them cool and tossed them in the food processor and puree. Put tomato puree in a large skillet on the stove- low heat. Sprinkle in some white wine, tomato paste, garlic, sugar (I like mine a little sweet, probably added a Tablespoon :), salt and basil. Let simmer on low for 2+ hours. Serve over pasta!
This was a great use for all the tomatoes from the garden! Tonight we are having that with garlic bread (of course) and a salad with pears, walnuts, Parmesan cheese with a balsamic vinegar dressing
olive oil
1/2 an onion sliced
white wine
1/2 a small can of tomato paste
2- tsps minced garlic (more or less)
sugar
salt
1/4 cup fresh basil chopped
I put the tomatoes and onions on a cookie sheet and tossed with some olive oil and roasted them on 350 in the oven until they were nice and tender, slightly browned. Let them cool and tossed them in the food processor and puree. Put tomato puree in a large skillet on the stove- low heat. Sprinkle in some white wine, tomato paste, garlic, sugar (I like mine a little sweet, probably added a Tablespoon :), salt and basil. Let simmer on low for 2+ hours. Serve over pasta!
This was a great use for all the tomatoes from the garden! Tonight we are having that with garlic bread (of course) and a salad with pears, walnuts, Parmesan cheese with a balsamic vinegar dressing
Monday, August 17, 2009
Dinner tonight 8-17-09
Tonight we are having grilled sirloin, Fried corn, steamed green beans, and fresh cherries.
Fried Sweet Corn with Roasted Heirloom Tomato Butter
ears of fresh sweet corn- as much as you want
heirloom tomato butter (or just use butter)- enough to cover the bottom of the pan, or more :)
little salt & pepper
little sugar if you need it
cut all of the corn off the cob, make sure you scrape all of the juice out of it too with your knife. I do this by getting a large bowl then place a small bowl upside down in the middle. That is what I use to put the ear of corn on while I am cutting and it collects in the big bowl. On med/high heat get the pan hot and put in the butter. Add the corn and stir fry. I like mine a little raw tasting, so it doesn't take long. If you have enough freeze some in Ziplocs for the winter!
heirloom tomato butter (or just use butter)- enough to cover the bottom of the pan, or more :)
little salt & pepper
little sugar if you need it
cut all of the corn off the cob, make sure you scrape all of the juice out of it too with your knife. I do this by getting a large bowl then place a small bowl upside down in the middle. That is what I use to put the ear of corn on while I am cutting and it collects in the big bowl. On med/high heat get the pan hot and put in the butter. Add the corn and stir fry. I like mine a little raw tasting, so it doesn't take long. If you have enough freeze some in Ziplocs for the winter!
Roasted Heirloom Tomato Butter
2 sticks of butter (room temperature)
olive oil
1 or 2 heirloom tomato (I think you could probably use any kind of tomato)
splash of red wine
1/4 cup of bread crumbs
grab some fresh herbs all or 1- basil, rosemary, parsley
little salt and pepper
quarter the tomato and remove the core, toss with the olive oil and place on a foil lined cookie sheet. Roast in a 350 oven for 30-40 minutes or until lightly browned and tomatoes have shrunk in half. Cool completely. In a food processor pulse together tomatoes, herbs, butter, and red wine. Add bread crumbs, salt and pepper. Take seran wrap and plop the butter in the middle and shape it into a stick. Once in the fridge it will harden again so you can use it like a regular stick of butter. Refrigerate for 2 weeks or freeze up to 3 months.
olive oil
1 or 2 heirloom tomato (I think you could probably use any kind of tomato)
splash of red wine
1/4 cup of bread crumbs
grab some fresh herbs all or 1- basil, rosemary, parsley
little salt and pepper
quarter the tomato and remove the core, toss with the olive oil and place on a foil lined cookie sheet. Roast in a 350 oven for 30-40 minutes or until lightly browned and tomatoes have shrunk in half. Cool completely. In a food processor pulse together tomatoes, herbs, butter, and red wine. Add bread crumbs, salt and pepper. Take seran wrap and plop the butter in the middle and shape it into a stick. Once in the fridge it will harden again so you can use it like a regular stick of butter. Refrigerate for 2 weeks or freeze up to 3 months.
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