Crepes

Ingredients
2 eggs
2 Tbsp canola oil
3 Tbsp sugar (omit if making savory crepes)
1 cup flour
1 1/3 cup milk

Directions

1. Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.
2. Heat a nonstick skillet to medium-high heat. Hold the pan with one hand while you pour the batter with the other hand. Twirl the pan in a circular motion, pouring just enough batter to coat the bottom of the pan. Place on the heated cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, about 30 seconds. Flip crepe and cook an additional 15-20 seconds. Remove crepe from pan and either keep warm in the oven or cool to room temperature.
3. Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit) filling.

Notes: Tasty! We prefer sweet around here and usually have these with fresh fruit and yogurt or whip cream.

Source: Our Best Bites: Mormon Moms in the Kitchen cookbook, pg 62

Eggnog French Toast

Ingredients
8 large eggs
2 cups eggnog
1/4 cup sugar
1/2 teaspoon vanilla or rum extract
24 slices English muffin bread
Confectioners' sugar, optional
Maple syrup

Directions
In a bowl, beat eggs, eggnog, sugar and extract; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides and cooked through. Dust with confectioners' sugar if desired. Serve with syrup.

Notes: I woke up planning to make regular French Toast, but as I was gathering ingredients I noticed we still had some eggnog in the fridge that needed to be used up. I figured someone somewhere had to have tried making French toast with eggnog so I looked for a recipe. This is what I found. It was tasty and my kids all said we should have it again. I still prefer the regular recipe, but this is a good way to use up some eggnog if you are tired of drinking it. We halved the recipe and still had a bit leftover.

Source: Taste of Home

Creamy Oatmeal

Ingredients
1 cup rolled oats (not instant)
3 cups boiling water
1/2 teaspoon ground cinnamon
1 cup milk
Pinch of salt
Drizzle of honey
Sweetener to taste

Dried fruit

Directions

1. Drop the pinch of salt into the boiling water. Stir the oats in, little by little. Too much at a time and you’ll get doughy lumps. When all the oats are absorbed and the mass starts to boil, lower the heat so that it’s just simmering. Cover the pot and continue cooking on lowest heat.
2. Stir once in a while to keep the oatmeal from sticking to the bottom. Keep cooking for 20 minutes.
3. When it’s all cooked through and mushy, add the milk, sugar or sweetener to taste, and cinnamon. Cook, always stirring and always on low heat, until all is absorbed again. This should take another 10 minutes.
4. The oatmeal should be creamy and heavy in the spoon. Then it’s ready.
5. Ladle into bowls and top with the dried fruit. Drizzle a little honey over it all if you like.

Notes: My daughter asked for creamy oatmeal and this is the first recipe that caught my eye. I'm sure there are many other ways to make it (I know I've just made it up my own in the past). Typically I don't care for oatmeal, but I really enjoyed this with the honey, cinnamon, and dried fruit - especially the dried mango. Enough that I am wanting to make it just like this again soon.

Source: From the Grapevine

Stovetop Rice Pudding

Ingredients
2 cups water
1 cup medium-grain rice (preferred; long-grain works, too)
1/4 tsp table salt
2 1/2 cups whole milk
2 1/2 cups half-and-half
2/3 cup (4 2/3 oz) sugar
1/2 cup raisins
1 1/2 tsp vanilla extract
1 tsp ground cinnamon

Directions

1. Bring the water to a boil in a large saucepan. Stir in the rice and salt, cover, and simmer over low heat, stirring once or twice, until the water is almost fully absorbed, 15 to 20 minutes.
2. Stir in the milk, half-and-half, and sugar. Increase the heat to medium-high and bring to a simmer, then reduce the heat to maintain a simmer. Cook, uncovered and stirring frequently, until the mixture starts to thicken, about 30 minutes. Reduce the heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3.  Remove from the heat and stir in the raisins, vanilla,  and cinnamon. Serve warm, at room temperature, or chilled. (To store, press plastic wrap directly onto the surface of the pudding and refrigerate for up to 2 days. If serving at room temperature or chilled, stir in up to 1 cup warm milk, 2 tablespoons at a time, as need to loosen before serving.)

Notes: Brittany's family had a tradition of having rice pudding for breakfast on Christmas morning. It is a tradition that Brittany has continued in our family. Instead of a half cup of raisins, only a single raisin is added to the pudding. Then, whoever finds the raisin gets to be the first person to open a present. This is a new recipe for rice pudding that Brittany tried out this year. I think it turned out to be tasty, but since we only have it once a year it is difficult for me to compare it to any other recipes.

Source: The Complete America's Test Kitchen TV Show Cookbook 2001-2016 pg 780

Sheet Pan Mini Meatloaves

Ingredients

1 pound ground beef (see notes)
1 shallot, peeled and grated
1 pound baby potatoes, halved
1 pound young carrots, trimmed, peeled, and cut in half lengthwise (or baby carrots)
2 tablespoons fresh thyme leaves (stripped from woody stems)
1/2 cup panko bread crumbs
2 cloves garlic, minced
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons ketchup

Directions

1. Make sure all veggies are prepped and ready to go before you start cooking to make sure the meatloaves and veggies are done cooking at the same time.
2. Preheat oven to 450 F. Line a baking sheet with aluminum foil and set aside.
3. Place peeled (or baby) carrots and halved baby potatoes on the baking sheet. Drizzle with olive oil (about 1-2 tablespoons) and sprinkle with kosher salt and freshly ground black pepper. Roast in oven for about 25 minutes (we’ll be adding to the baking sheet in a few minutes).
4. While the veggies start roasting, combine beef, grated shallot, bread crumbs, garlic, salt, pepper, and 2 tablespoons thyme leaves in a medium bowl. Shape into 4 individual meatloaves about 1″ tall. Remove baking sheet from oven, stir carrots and potatoes (and make room if necessary), then add the meatloaves. Brush with ketchup and return to the oven for the remaining baking time (about 10-12 minutes) or until the meatloaves reach an internal temperature of 165 F.
5. When the meatloaves are done, divide the veggies and meatloaves among plates and serve.

Notes: Simple, tasty, family-pleaser. A nice alternative from our typical "meatloaf and baked potato" night.

Source: Our Best Bites

Creamy Chicken and Wild Rice Soup (Panera Bread Copy Cat)

Ingredients

2 large chicken breasts
32 oz chicken broth
1 4.3 oz box rice a roni wild rice
1 cup chopped celery
1 cup chopped carrots
1 onion chopped
1 cup heavy cream or milk
1 clove garlic
1 tsp basil
1 tsp oregano
2 tbs olive oil

Directions

1. Place the instant pot on saute add oil, garlic, onion, and veggies in the instant pot. 
2. Add Chicken ( mine was frozen). 
3. Add chicken broth, rice a roni, and packet of seasoning. 
4. Add basil and oregano. 
5. Place the pot on 30 minutes manual high pressure or just use your soup button
6. Do a quick release. 
7. Remove chicken and shred. 
8. Add to your soup.
9. Place pot on saute.
10. Mix 1 cup of your broth with 2 tbs cornstarch to make a slurry. 
11. Pour in heavy cream and slurry, continue to saute until it thickens.
12. Note it does thicken more as it stands. Enjoy!

Notes: Super delicious!

Source: Adventures of a Nurse

Chicken Tinga Tacos

Ingredients

1 tablespoon olive oil
1 cup roughly chopped sweet onion
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, chopped
1 teaspoon dried oregano
1⁄2 teaspoon ground cumin
3⁄4 cup canned crushed fire-roasted tomatoes
1⁄4 cup chicken stock
1⁄2 teaspoon kosher salt
3 cups shredded cooked chicken (rotisserie chicken works!)

For Serving:

10 (6-inch) corn tortillas
2 ripe avocados, sliced
1/4 cup chopped fresh cilantro
1/2 cup diced red onion (we left this out this time)
crumbled cotija
1 lime, cut into wedges

 Directions

1. Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
2. Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
3. Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
4. Serving: Prepare the garnishes. Char the corn tortillas directly over a gas flame (or in a pan if using electric range), place on a plate and cover with a towel. To keep avocados from sliding off the tacos, it is recommended to make a mash. Mash the avocados in a bowl, add a splash of lime juice, and season with salt and a little garlic powder. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.

Notes: Very delicious!! We have eaten this twice since my brother Brian shared the recipe with us. I highly recommend charring the corn tortillas and mashing the avocados!!

Cheesy Sausage, Broccoli, and Quinoa Casserole

Ingredients

2 1/2 cups water
2 cups uncooked quinoa, rinsed and drained
1 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
1/2 cup chopped carrot
4 (4-oz.) links sweet chicken Italian sausage, casings removed
1/4 cup all-purpose flour
2 tablespoons unsalted butter
2 garlic cloves, finely chopped
2 cups whole milk
2 cups unsalted chicken stock (such as Swanson)
6 cups chopped fresh broccoli florets
1 tablespoon chopped fresh thyme, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon crushed red pepper
Cooking spray
1/2 cup whole-wheat panko (Japanese breadcrumbs)
4 ounces cheddar cheese, shredded (about 1 cup)

Directions

1. Preheat oven to 400°F.
2. Bring 2 1/2 cups water and quinoa to a boil in a large saucepan. Reduce heat; cover and simmer 12 to 14 minutes or until liquid is absorbed. Remove pan from heat; let stand 5 minutes.
3. Heat a large Dutch oven over medium-high. Add 1 tablespoon oil to pan; swirl to coat. Add onion, carrot, and sausage; cook 7 minutes, stirring to crumble sausage. Remove sausage mixture to a bowl with a slotted spoon.
4. Add flour, butter, and garlic to drippings in pan; cook 2 minutes, stirring frequently. Add milk and stock; bring to a boil. Cook 2 minutes, stirring constantly with a whisk. Reduce heat to medium; stir in broccoli, 2 teaspoons thyme, 3/8 teaspoon salt, 3/8 teaspoon black pepper, and red pepper. Cover and cook 2 minutes. Stir in quinoa and sausage mixture.
5. Coat 2 (8-inch) square microwave-safe glass or ceramic baking dishes with cooking spray. Divide quinoa mixture between dishes. Combine remaining 1 1/2 teaspoons oil and panko in a bowl; add remaining 1 teaspoon thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, and cheddar. Sprinkle cheese mixture evenly over casseroles. Bake at 400°F for 18 minutes or until browned, or follow freezing instructions.

Notes: I changed this recipe a bit, and the next time I make it I will make a few more changes. I had leftover quinoa that I used. I only had about 1 1/2 or 2 cups cooked, but it was plenty. 2 cups of dry quinoa would be way too much. I used Kielbasa instead of Italian sausage because it was on sale. However, if I used Italian sausage, I would choose a mild Italian instead of sweet. I steamed my broccoli before adding it to the casserole, because I was worried it would not cook well in the oven. I shredded the carrots and sauted them at the end of sauteing the onions. Lastly, I found that 2 cups of milk and 2 cups of chicken stock as at least twice as much as what was needed (probably because I reduced the quinoa). I had to thicken the sauce even further, so I would keep the proportions for the roux as is written, and just do half the liquid and see how that worked out. All those changes being made, it turned out for a nice dish. Basically a healthier version of rice and broccoli casserole.

Source: My Recipes

Pioneer Woman Bowtie Lasagna

Ingredients
1 pound Ground Chuck
5 cups Bow Tie Noodles
3 cups Spaghetti Sauce (or pizza sauce, whatever you prefer)
1 Tablespoon Olive Oil
1 teaspoon Salt
½ teaspoons Garlic Powder
1 teaspoon Italian Seasoning (or more, make it to your taste)
½ cups Mozzarella Cheese
½ cups Sour Cream

Directions

1. Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.
2. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce
3. Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.
4. Serve to your family and be prepared to have it disappear before your very eyes.  

Notes: This was a great meal for a busy night. I am sure it went over well.

Source: Tasty Kitchen

Almond, Berry, and Chicken Spinach Salad

Ingredients
1 large boneless skinless chicken breast
Olive oil
 4 cups baby spinach, remove stems if desired 
1/2 cup fresh blueberries 
1/2 cup fresh strawberries 
1/2 cup clementine or mandarin oranges 
2-3 tablespoons feta cheese 
2-3 tablespoons slivered almonds 
Salt and pepper to taste

Dressing
1/4 cup olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning, salt

Directions

1. Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won't absorb the dressing very well.
2. Remove strawberry stems and slice them. Remove clementine skins and separate into sections. OR drain a can of mandarin oranges.
3. Remove fat from chicken. Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.
4. Lightly coat a large skillet with 2 to 3 teaspoons olive oil.
5. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, or about 8 to 12 minutes.
6. As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
7. Combine all of the dressing ingredients (olive oil, balsamic vinegar, Dijon mustard, and honey) into an airtight jar. Add some salt to taste. Shake until well combined. Toss the dressing with the spinach in a large bowl. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.
8. Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
9. Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.
10. If not enjoying immediately do not toss with the dressing or feta cheese!
    Notes: I remember enjoying this fresh and tasty salad. 
    
    
    Source: Chelsea's Messy Apron

Ravioli with Pumpkin Alfredo

Ingredients

1 (8-ounce) package fresh pasta (we used cheese ravioli, per recipe recommendation)
1/2 batch Guiltless Alfredo Sauce (recipe below)
1/2 Tbsp. real butter
1/4 cup finely minced onion
2 Tbsp. chicken broth
1 Tbsp. freshly chopped sage (or 1 tsp. dry sage leaves)
1/2 Tbsp. fresh thyme (or 1/2 tsp. dried thyme)
1/2 cup canned pumpkin

Directions

1. Cook the pasta according to package directions.
2. In a separate saucepan, melt the butter on medium heat. When melted, add onion and saute until it is translucent and fragrant.
3. Add chicken broth and herbs. Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add alfredo sauce, stir to combine, and cook until heated through. Serve immediately over the cooked pasta.

Guiltless Alfredo Sauce

Ingredients

2 cups low-fat milk
1/3 cup (3 oz.) low-fat cream cheese
2 Tbsp. flour
1 tsp. kosher salt
1 Tbsp. butter
3 cloves garlic, minced
1 cup freshly grated Parmesan cheese

Directions

1. In a blender, blend the milk, cream cheese, flour, and salt until smooth and set aside.
2. In a large, nonstick saucepan, melt butter on medium-high heat and add the garlic. Saute the garlic for about 30 seconds, stirring constantly to prevent the garlic from sticking and burning.
3. Add the milk mixture to the pan. Stir constantly for 3-4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more or until the sauce thickens, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 minutes before using. It will continue to thicken upon standing.
6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will become thick once refrigerated. To use it, reheat the sauce and add a little milk until the desired consistency is reached.

Notes:  If I remember correctly from March 2018, this went over alright with the adults, but the kids weren't huge fans. However, the Guiltless Alfredo Sauce recipe is a household staple!

Source: Our Best Bite Cookbook

Roasted Pork Tenderloin with Sweet and Sour Marinade

For Marinade

Ingredients
1/2 cup ketchup
1/2 cup apple jelly
1 1/2 tsp. apple cider vinegar
3/4 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/8 tsp. black pepper

Directions
In a small bowl, combine all the marinade ingredients. Reserve 1/4 cup of marinade and pour the rest over the pork tenderloin in a zip-top bag. Marinate 4-10 hours.

For the Tenderloin

Ingredients

1- 1 1/2 pounds pork tenderloin

Directions

1. When ready to cook pork, preheat oven to 400 degrees F. Remove the pork from the bag and place the tenderloin on a foil-lined baking dish. Place in the preheated oven and bake until internal temperature reached 160 degrees f., about 20-25 minutes. During the last 10 minutes of cooking, baste roast with the reserved marinade.
2. Let stand for 5 minutes and then slice into 1/2-inch pieces. Spoon pan juices over roast before serving.

Notes: Very delicious, juicy, and tender!

Source: Our Best Bites Cookbook

Italian Chicken Roll-Ups

Ingredients

3 large boneless skinless chicken breasts
kosher salt and freshly ground black pepper
1 cup spinach leaves
8 ounces ricotta cheese
1 tablespoon + 1 teaspoon garlic bread seasoning
1 cup shredded mozzarella cheese
4 tablespoons butter, melted
1 cup Italian seasoned bread crumbs
Pizza sauce (or your favorite marinara sauce)

Directions

1. Preheat oven to 350. Mix together the ricotta cheese and garlic bread seasoning and set aside. Line a baking sheet with parchment paper and set aside.
2. Place a chicken breast flat on a plastic cutting board and cover the entire board with a piece of plastic wrap. Pound the chicken breast with a meat mallet until it’s about 1/4″ thick (it will have spread considerably). Cut the pounded chicken breast in half. Repeat with remaining chicken breasts.
3. Line a chicken breast with spinach leaves. Spread about 2 tablespoons of the ricotta mixture over the spinach leaves, leaving about a 1/2″ margin from each edge, then sprinkle with mozarella. Starting at on one end, carefully roll up each chicken breast and secure with 2 toothpicks. Repeat with the remaining chicken breasts.
4. Roll each stuffed chicken breast in melted butter, then roll in the Italian seasoned bread crumbs and place on the prepared baking sheet. Bake for 35-40 minutes in the preheated oven or until the chicken is cooked through. If you want to brown the tops a little, turn on the low broiler for 1-2 minutes (be sure to  keep an eye on it–burning things at this point would be very sad). Makes 6 servings.

Notes: I seem to remember this being tasty. We made this a year and half ago.

Source: Our Best Bites

Italian Chicken and Vegetable Skewers

Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 bottle of high-quality Italian dressing, like Berstein's or Newman's Own, divided
1 medium zuchhini, cut into 1/2 inch slices, and halved if the zuchhini is thick
1 medium yellow summer squash, cut into 1/2 inch slices, and halved if the squash is thick
1 yellow, red, or orange bell pepper, cut into bite-sized pieces (we used mini bell peppers instead)
1 small red onion, carefully cut into bite-sized chunks. Try to keep as much of the onion intact as possible, but don't worry if pieces start coming apart.
Sweet cherry or grape tomatoes
8 ounces white mushrooms, washed and stems removed

Directions

1. Place cut-up chicken in a shallow dish and pour about 1/2 of the dressing over the chicken. Cover, refrigerate, and marinate for 2-3 hours.
2. Gently toss the vegetables in the remaining dressing. Set aside. 
3. If using bamboo skewers, soak them in a pan of water for at least 30 minutes so they don't burn while the food is cooking on the grill.
4. Thread the meat and vegetables onto the skewers, keeping in mind that you'll have far more vegetables than chicken; you'll probably have around 3 pieces of chicken per skewer but as many veggies as you can fit.
5. Preheat grill to medium-high heat or around 400 degrees F. Cook skewers, turning at least once, for 10-12 minutes or until chicken is cooked through and the veggies are tender-crisp.

Notes: A great summer meal. We don't have a grill yet, so we cooked these on our indoor grill. We ended up making some skewers that were just chicken and some just veggies to better regulate cooking time.

Source: Our Best Bites Cookbook

Beef Enchiladas

For Mexican Style Meat

Ingredients

4 pounds of beef pork, or chicken (cheap cuts of meat work well for this)
good amount of salt & pepper to season meat
2 tablespoons olive oil
1 large onion chopped
3 cans (7oz each) diced green chile peppers, undrained
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons garlic powder
1 5 ounce bottle hot pepper sauce (or less to taste)
¼ cup of water

Directions

• Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
• Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
• Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
• Transfer the meat to a bowl and shred it using two forks.
  If the meat comes out 'wetter' than your tastes, feel free to strain any extra juice. If you're going to freeze any of the meat, add the strained liquid back to the portion you're going to freeze for best results.

For the Enchiladas

Ingredients

1 recipe Mexican Style Meat (above)
3-3.5 cups shredded Pepper Jack or Mont. Jack cheese
10-12 flour tortillas burrito size

For the enchilada sauce:
1 tablespoon olive oil
½ cup minced onions
3 cloves garlic minced
3 8oz cans tomato sauce
2 4oz cans chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
a few splashes of hot sauce to taste optional

Directions

• Preheat your oven to 350 degrees.
• For the enchilada sauce: Heat the olive oil in a saucepan. Saute the onions until soft & translucent. Add the garlic & saute for 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, & hot sauce (if using). Cook on medium/low heat for 10 minutes, stirring often.
• For the enchiladas: Pour a little bit of the enchilada sauce in the bottom of a 9x13 pan, just enough to cover the bottom. Lay out the flour tortillas & spoon in a few heaping spoonfuls of the Mexican Style Meat. Then spoon in a couple heaping spoonfuls of shredded cheese, to your liking. Roll like a burrito & place in the baking dish. Repeat until all the tortillas are used.
• Cover completely with the remaining sauce. Sprinkle the remaining shredded cheese on top. Bake, uncovered, for 25-30 minutes.

 Notes: We have no shortage of enchilada recipes on this blog, but not many that have beef. This is a pretty involved recipe, but if I remember correctly (all the way back from February 2018) it was pretty tasty. We will have to make these again. I am pretty certain we didn't use a whole bottle of hot sauce, but I can't remember for sure. I am sure I tried to keep the meat on the mild side of things. I got this recipe from a friend when I was in a recipe slump and asked on social media for recommendations.

Source: Mrs. Happy Homemaker

Charred Pepper Slaw

Ingredients

2 tablespoons apple cider vinegar
2 tablespoons mayonnaise (light is fine)
2 teaspoons sugar
2 teaspoons whole grain mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly coarse-ground black pepper
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
1 16-ounce package coleslaw mix
4 green onions, chopped
Optional: Chopped fresh mango, pineapple, and/or 1 minced jalapeño pepper

Directions

1. Wash and dry the peppers. Set aside. Heat a large cast iron skillet over high heat.
2. While the skillet is heating, whisk together the vinegar, mayonnaise, sugar, mustard, salt, and pepper in a small bowl. Set aside.
3. When the pan is hot, place the peppers in the pan and char on all sides (about 5 minutes.)
4. While the peppers are charring, toss together the coleslaw mix and the chopped green onions. When the peppers are charred, very carefully remove them from the pan, remove the tops and seeds, and slice (they will be hot and will probably steam when you cut them open). Toss the charred peppers in with the coleslaw mixture, then toss with the dressing. Allow to stand for at least 10 minutes. Season with additional salt and pepper to taste and serve as a side dish or as an incredible topping for grilled sausages, hot dogs, burgers, or tacos.

Notes: I struggle with taking time to make nice side dishes, rather than steaming some veggies quick, but this was a nice summery side that came together fairly quickly. The peppers were a nice addition to a slaw!

Source: Our Best Bites

Creamed Spinach Chicken

Ingredients

4 boneless skinless chicken breasts
2 tsp. paprika 

Kosher salt 

Freshly ground black pepper
1 medium yellow onion, chopped
2 cloves garlic, minced
10 oz. baby spinach
1 c. heavy cream
3/4 c. low-sodium chicken broth
1 c. shredded mozzarella
1/2 c. freshly grated parmesan

Crusty bread for serving, optional

Directions

1. In a large skillet over medium heat, heat 1 tablespoon oil. Season chicken with paprika, salt, and pepper and cook in skillet until golden and no longer pink, 8 minutes per side. Transfer to a plate. 
2. Heat remaining tablespoon oil. Add onion and cook until soft, 5 minutes, then add garlic and cook 1 minute more. Add spinach, in batches, until wilted.  
3. Pour heavy cream and chicken broth over spinach and simmer 3 minutes. Add mozzarella and Parmesan and stir until melted, then return chicken to skillet and simmer 5 minutes. 
4. Serve creamed spinach spooned over chicken with bread, if using.

Notes: This was a tasty and easy meal! Thanks to my sister, Kimberly, for recommending this dish.

Source: Delish

Caribbean Pumpkin and Coconut Cream Bisque

 

Ingredients

30 oz pureed pumpkin (2 cans, about 3.5 cups)
1 quart chicken or vegetable broth
1 can lightcoconut milk
1 small onions,roughly chopped
2 cloves garlic
1 1/2 - 2 tsp. ginger root(freshly grated)
2 bay leaves
3 sprigs fresh thyme, leavesremoved and added to pot 
salt 
pepper

 Directions

1. Add all ingredients to a medium pot then simmer gently.
2. When the ingredients have cooked for about 20 minutes, remove the bay leaves and give everything a buzz-whir with an immersion blender or in a regular blender.  

 Notes: Again, another recipe that was made long ago (February 2018). We don't remember much about it, so I guess it's time to try it again.

Source: Global Table Adventure

One Pan Healthy Sausage and Veggies

Ingredients

2 cups (~1 small) red potato
3/4 pound green beans
1 large head of broccoli (~ 1 1/2 cups)
1 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
9 oz. smoked sausage (we used Kielbasa)
6 Tbsp. olive oil
1/4 tsp. red pepper flakes, optional
1 tsp. paprika
1/2 tsp. garlic powder
1 Tbsp. dried oregano
1 Tbsp. dried parsley
1/4 tsp. salt
1/4 tsp. pepper
Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

Directions

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the red potatoes (dice into small pieces so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.

 Notes: Simple and tasty. Made this in May of 2019 and am just now posting it...

Source: Chelsea's Messy Apron

Applesauce Muffins

Ingredients
1 cup butter
2 cups sugar
2 eggs
2 cups chopped nuts (optional)
1 Tbsp cinnamon
2 tsp baking soda
1 tsp allspice
1/2 tsp salt
4 cups flour
2 cups applesauce
For topping:
1/3 cup brown sugar
1 tsp cinnamon

Directions

1. Cream butter. Blend in sugar and eggs. Add nuts, cinnamon, baking soda, allspice, and salt. Mix well.
2. Add flour and applesauce. Mix thoroughly. Fill each cup 1/2 full in muffin pan. 
3. For topping mix together brown sugar and cinnamon. Top each muffin with some of the mix before baking.
4. Bake at 350°F for 15-20 minutes.

Notes: With all the sugar these are very tasty muffins. Also, this recipe makes a lot of batter. It will keep in the fridge for up to 4 weeks, though, so one batch of batter can be used to make breakfast for multiple days.

Source: Stimpson Family Cookbook

Cinnamon Scones

Ingredients
2 cups all-purpose flour
3 TBS granulated sugar
1 TBS baking powder
1 tsp ground cinnamon
¼ tsp sea salt
6 TBS salted butter cold
½ cup half and half
1 large egg
1 tsp pure vanilla extract
1 cup cinnamon chips
1-2 TBS raw turbinado sugar

Instructions

1. Preheat oven to 375 degrees F.
2. Line a large baking sheet with parchment paper, set aside.
3. In a large bowl add flour, sugar, baking powder cinnamon and sea salt. Stir to combine.
4. Add butter and using a fork, pastry cutter or your hands, cut the butter into the dry ingredients until there are coarse crumbs. (You want little chunks of butter.)
5. Add half and half, egg and vanilla extract and stir until combined. The dough will look crumbly, but should clump together when squeezed between your fingers.
6. Add cinnamon chips and stir until evenly distributed.
7. Turn dough out onto a well-floured surface (or pastry slab) and form into a round circle about 10” in diameter.
8. Transfer the circle of scone dough to the prepared baking sheet.
9. Cut into eight equal pieces. Start by cutting the circle in half from top to bottom. Then cut it in half from side to side. Then cut the remaining two pieces in half diagonally. (see video)
10. Sprinkle the top with raw sugar and gently press it into the top of the scones.
11. Carefully separate the scones and spread them out evenly on your baking sheet.
12. Bake in the preheated oven for 16-20 minutes, or until the scones look set.
13. Remove from the oven and transfer scones to a baking sheet to cool, or serve warm (highly recommended).

Notes: I've been wanting to make these for a while but none of the grocery stores around me sells cinnamon baking chips any more! I finally ordered some on Amazon. I thought these tasted great, especially warm.

Source: Joy Food Sunshine

Bananas Foster French Toast Casserole

Ingredients

FOR THE CARAMELIZED BANANAS:
6 tablespoons butter unsalted
3/4 cup light brown sugar
2 tablespoons pure maple syrup
1/8 teaspoon salt
3 large bananas peeled and sliced

FOR THE CUSTARD:
1 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons light brown sugar
8 large eggs
1 cup milk whole
1 cup half and half
15 ounces french bread cut into cubes

FOR THE CRUMB TOPPING:
3 tablespoons butter unsalted, melted
1/3 cup light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup flour

Instructions

TO MAKE CARAMELIZED BANANAS:

1. Melt butter in a medium skillet over medium heat. Add brown sugar, maple syrup, and salt to melted butter and stir until combined. Mixture will begin to bubble. Continue to cook for a couple more minutes until mixture is smooth.
2. Remove from heat and add bananas. Toss bananas to coat them in the caramel. Set aside to cool.

TO ASSEMBLE CASSEROLE:

1. Add cinnamon, vanilla extract, and brown sugar to a large bowl. Whisk to combine until smooth. Add eggs, milk, and half and half. Whisk to break up the eggs and mix together with the other ingredients.
2. Grease a large casserole dish or rectangle baking pan (13x9 inches). Add half of the bread cubes to the dish. Spread half of the caramelized bananas over the bread cubes in the dish. Top with the remaining bread cubes.
3. Pour custard mixture evenly over the bread cubes. Lightly press the bread cubes down so that they absorb more of the custard mixture. Top with the remaining caramelized bananas and spread evenly over the bread cubes. If making the night before, cover with plastic wrap and place in fridge to sit overnight. If making the morning-of, let it sit on the counter for 2 hours.

TO MAKE TOPPING:

1. An hour or so before baking, make the crumb topping. Mix melted butter, brown sugar, salt, and cinnamon in a medium bowl until smooth. Add flour to mixture and combine with a spoon. It won't resemble crumbs yet so don't worry. Refrigerate until it's time to bake the casserole.
2. Once most of the custard has been absorbed by the bread, it's time to bake. Preheat oven to 350 degrees. Remove casserole and crumb mixture from the fridge. Grab a handful of the crumb mixture and crumble it evenly over the casserole. Repeat with the rest of the mixture.
3. Bake uncovered casserole in preheated oven for 40-50 minutes, depending on the consistency you like. Bake longer for a crispier french toast and less for a more wet french toast.
4. Serve immediately with syrup, whipped cream, or both!

Notes: Brittany made this for my birthday breakfast. We used to have a bit of a tradition of making French Toast casseroles of various kinds on birthdays, but had not done so recently. I like this one! Definitely tasty, although I think Baked Pumpkin French Toast may still be my favorite. One challenge this time was that we already had tons of food in the house for the holidays and so no one helped me eat any of the leftovers.

Source: Certified Pastry Aficionado

Strawberries and Cream Scones

Ingredients
2 1/4 cups (280 grams) all-purpose flour
1 tablespoon (15 grams) aluminum-free baking powder
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold, unsalted butter
1 cup (about 130 grams) chopped very ripe strawberries
1 cup heavy cream

Directions

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
2. In the bottom of a large, wide bowl, whisk flours, baking powder, sugar and salt together. Add butter, either by cutting it in with two knives or a pastry blender (alternatively, you can freeze the butter and grate it in on the large holes of a box grater) cut it into the flour mixture with a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter about. 
3. Use a rubber spatula to gently stir in the strawberries, so that they are coated in dry ingredient, then stir in heavy cream. When mixed in as best as you can with the spatula, knead dough once or twice in the bowl, to create one mass. Do not worry about getting the dough evenly mixed. It’s far more important that the dough is not overworked.
4. Generously flour your counter. With as few movements as possible, transfer your dough to the counter, generously flour the top of it and with your hands or a rolling pin, and gently roll or press the dough out to a 3/4-inch thickness. Cut into 2 1/2-inch circles with a floured biscuit cutter or top edge of a drinking glass, pressing straight down and not twisting (this makes for nice layered edges) as you cut. Carefully transfer scones to prepared baking sheet, leaving a couple inches of space between each.
5. You can re-roll the scraps of dough, but don’t worry over how wet the dough becomes as the strawberries have had more time to release their juice. They’ll still bake up wonderfully.
6. Bake the scones for 12 to 15 minutes, until bronzed at the edges and the strawberry juices are trickling out of the biscuits in places. Cool in pan for a minute, then transfer to a cooling rack. Serve warm or at room temperature.

Notes: Another tasty scone recipe. I made these the night before. Instead of baking at step 6, I covered the cooking sheet with plastic and put in the freezer. Then I pulled it out in the morning, removed the plastic, and stuck it in the oven for a few minutes longer than the recipe called for.

Source: Smitten Kitchen

Peanut Butter Cup Pancakes

Ingredients
1 batch flax egg (or chicken egg if not vegan // 1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water)
1 Tbsp coconut oil (melted)
½ tsp pure vanilla extract
3/4 - 1 cup unsweetened vanilla almond milk
2-3 Tbsp agave nectar or maple syrup (or honey for non-vegan // depending on preferred sweetness)
1 tsp baking powder
½ tsp baking soda
1 heaping Tbsp natural salted peanut butter (crunchy or creamy)
1 pinch salt
½ cup finely ground oat flour
¼ cup gluten-free flour blend (or sub whole wheat or all-purpose)
2 Tbsp unsweetened cocoa powder
Homemade Peanut or Almond Butter Cup (or sub 3 Tbsp semisweet chocolate chips // non-dairy for vegan // divided)

Instructions

1. Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface.
2. To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with lesser end of range and adding a touch more if needed) and whisk again until well combined.
3. Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more.
4. Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if PB made it too thick. You want a pourable batter that's not "gloppy."
5. Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes.
6. Divide between serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips.
7. Dig in and enjoy. Will reheat fine in the microwave the next day.

Notes: I'm terrible at photographing pancakes. I've reproduced the recipe here as I found it, but I did not have all the vegan ingredients so I did not actually follow this recipe when I made my pancakes. Instead, I made a batch of Buttermilk Pancake batter, divided it in two, then mixed in the cocoa powder in one part and the peanut butter in the other. A quick way for an interesting and tasty pancake variant.

Source: Minimalist Baker

Italian Breakfast Casserole

Ingredients
1 tablespoon olive oil
2 cups diced bell peppers and onions
1 (8 oz) tube Crescent Rolls
8 slices ham
15 slices salami
8 eggs
salt and pepper to taste
1 cup shredded cheese (mozzarella, provolone or Italian blend)

Instructions

1. Preheat oven to 350°F. Generously coat a 9×13 baking dish with nonstick cooking spray.
2. Add olive oil to a large skillet over high heat. When it just starts to smoke, carefully add bell peppers and onions and cook, stirring occasionally, until they are soft and slightly blackened around the edges. Remove to a plate and set aside.
3. In the prepared dish, layer crescent rolls, ham, and salami. Beat the eggs with the salt and pepper and pour on top. Top with peppers and onions and cheese.
4. Bake at 350°F for 30 minutes.

Notes: I've been trying a lot of new breakfast recipes recently. This is the first one where my imagination of how it would taste and how it actually ended up tasting were way off. It was good, but not nearly as good as I expected because I didn't care for the salami in the recipe, and the salami was easily the strongest flavor. If I make it again I will likely substitute a different sandwich meat. 

Source: Kevin & Amanda

Blueberry Muffins

Ingredients
2 cup flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/3 cup oil
1 egg
1 cup fresh or frozen blueberries
Optional: 1 tsp grated lemon or orange peel

Directions

1. Sift together dry ingredients, including blueberries. If using frozen berries, do not thaw beforehand.
2. In another bowl, mix milk, oil, and egg. Add to dry ingredients and mix just until moistened.
3. Bake at 400°F for 20 to 25 minutes.

Notes: Love these! Easy and tasty.

Source: Brittany has had this recipe printed out forever. Not sure where she got it - probably from her Mom.

Omelet in a Bag

Ingredients
2 large eggs
2 tablespoons grated Cheddar
1 tablespoon diced green bell pepper
1 tablespoon diced tomato
1 1/2 teaspoons finely diced green onion
2 slices ham, chopped
2 mushrooms, sliced
Pinch of kosher salt and freshly ground black pepper
1/2 teaspoon chopped chives
Special equipment: a 1-quart, resealable, boil-proof (FDA-approved) bag

Directions:

1. Bring a large pot of water to a boil, then reduce to a simmer. 
2. Meanwhile, crack the eggs into a 1-quart, resealable, boil-proof (FDA-approved) bag, then seal and smush the eggs to scramble them. Add the cheese, pepper, tomato, onion, ham, mushrooms, salt and pepper, then shake everything together. Squeeze the excess air out of the bag and seal. 
3. Put the bag in the water and simmer until the mixture is set, about 15 minutes; use tongs to remove the bag from the water. Open the bag, roll out the omelet onto a plate and garnish with the chives. 

Notes: Another very customizable recipe. It takes longer to get the water boiling than it would to just cook a regular omelet, but this is a simple way to cook multiple omelets all at the same time before school in the morning. Also great for camping.

Source: Food Network

French Toast Roll-Ups

Ingredients

Roll-Ups:
2 large eggs, beaten to blend
1/3 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
12 slices soft white sandwich bread
2 tablespoons unsalted butter
Confectioners' sugar, for serving
Maple syrup, for serving

Banana-Strawberry:
2 bananas, halved and thinly sliced
12 medium strawberries, roughly chopped

Blueberry and Cream Cheese:
1/4 cup cream cheese, at room temperature
1 1/2 cups blueberries

Apple-Peanut Butter:
1/4 cup creamy peanut butter
1/2 apple, thinly sliced and cut into matchsticks

Sausage and Cheese:
6 thin slices Cheddar, halved
12 pre-cooked breakfast sausage links

Directions

1. For the roll-ups: Whisk together the eggs, milk, granulated sugar, vanilla, cinnamon and salt in a medium bowl until completely combined. Set aside until ready to use.
2. Using a rolling pin, roll each slice of bread to flatten and make more pliable. Trim the crust off each slice.
3. For the banana-strawberry: Arrange a few slices of banana along the bottom edge of a slice of bread making a 1-inch strip of banana all the way across. Top with a line of chopped strawberries (about 1 tablespoon), being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with remaining bread and fruit.
4. For the blueberry and cream cheese: Spread 1 teaspoon cream cheese in a 3/4-inch strip along the bottom of a slice of bread. Top with 2 rows of blueberries (about 2 to 3 tablespoons) being careful not to put too many down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
5. For the apple-peanut butter: Spread 1 teaspoon peanut butter in a 3/4-inch strip along the bottom of a slice of bread. Top with some apple, being careful not to put too much down or you might not be able to roll it up. Starting with the side of the bread with the fruit, carefully roll into a tight log so that the fruit is snugly wrapped in bread. Continue with the remaining bread and fillings.
6. For the sausage and cheese: Lay half a slice of Cheddar along the bottom of a slice of bread. Top with a cooked sausage link. Starting with the side of the bread with the sausage, carefully roll into a tight log so that the sausage is snugly wrapped in bread. Continue with the remaining bread, cheese and sausages.
7. For cooking: Dip each roll-up in the reserved egg mixture and turn to coat all sides, making sure that the egg seals up the exposed edge so that the roll-up doesn't unravel. Repeat with the remaining roll-ups.
8. Heat 1 tablespoon butter in a large nonstick skillet over medium heat and cook half of the roll-ups, gently pressing down on each roll-up to make a flat edge against the pan, until all 4 sides are golden brown, about 1 minute per side. Transfer to a plate and cover to keep warm. Repeat with the remaining tablespoon butter and remaining 6 roll-ups.
9. Dust with confectioners' sugar and serve with maple syrup on the side.

Notes: These were really tasty. Obviously you can fill them with whatever you want, not just the suggestions from the recipe. I did some peanut butter and banana as well as some with nutella and strawberry.

Source: Food Network