Evenings have been a little crazy around our house the past couple of weeks, so I’m always looking for ways to get dinner on the table quickly. This recipe definitely did that…except I was the only one who enjoyed it. Everyone else in my family was just blah on it. Oh well, you can’t always please everyone🙂 I still wanted to share it with you all! I liked the hint of barbecue sauce with the shredded chicken. I served it with a green salad and dinner was ready in no time at all.
Last weekend, I received a head of cabbage in our CSA share and cauliflower was on sale…it was the perfect timing to make this low carb unstuffed cabbage soup. I love stuffed cabbage, but it’s a pretty labor intensive dish…but this soup fills that craving for me. Plus it’s made in the slow cooker! Win, win!
This soup was even better the next days. The flavors really came together and tasted just like stuffed cabbage. Both of my kids enjoyed it too – especially since I told my son it was “cheeseburger soup.” He thought it was so funny and ate his entire bowl. Whatever works.🙂
This past weekend was my husband’s family reunion. I always look to make something different and this recipe won out. I really was in the mood for cheesecakes and we have been waiting for fall to arrive, so we can hang out by the fire pit and have s’mores….so I decided to combine the two into this delicious recipe.
The chocolate ganache is so good and then with the roasted marshmallow on top…YUM! They didn’t get snatched how I hoped, but that only means we have more to snack on at home. I enjoyed eating them cold, but you could always pop them in the microwave to make the chocolate and marshmallow soften and get all gooey.
It’s time for another Secret Recipe Club reveal! This month, my assignment was The Pajama Chef. Sarah is all about healthy, delicious recipes with a side of indulgence…right up my alley too! Though lately it’s been more indulgence. Sarah lives in Nashville with her husband Ben and their super adorable kitties. She has a great post about Four Things that will give you a little more insight into who Sarah is. I had a list of 5 recipes to make and narrowed it down to this recipe for Spicy Bacon Chickpea Burgers. They were a great change to a traditional burger and I was able to use up some leftover bacon (I know – how has leftover bacon!??!) and 2 cans of chickpeas in the pantry, along with some other staples I always have on hand. They were definitely a different type of burger and I really liked the flavor. I whipped up some a spicy mayo/ketchup dip and ate it with iceberg lettuce and sliced yellow tomatoes. I think next time I make them, I’ll serve them with a tzatziki sauce. The other recipes I was considering were: Southwest Veggie & Taco Rice Casserole, Pumpkin Cinnamon Swirl Bread, Maple Pecan Pear Scones and Ginger Banana Waffles. They’re all going on my list to make this fall!
Peach season is winding down and I grabbed one last basket of peaches from the farm stand I visited all summer. This basket ripened all at the same time and I knew we wouldn’t be able to eat them before they went bad, so I decided to bake a cake. My coworker mentioned making an upside down peach cake and I thought it was a great idea. I mean, you can’t go wrong with glazed peaches and a moist cake. Top with a dollop of whipped cream or a scoop of vanilla ice cream. Yummy!
Well cheer season is in season and my nights are definitely short on time to make dinner. I whipped this recipe up and it was so good!! I love chicken fajitas, but rarely make them since I’m trying to do low-carb. The mushroom cap adds great flavor and grilling it all makes for quick prep and clean-up. You could easily switch out the onions and peppers for other veggies and completely change the flavor. The next combo I want to try is grilled zucchini and chicken with pesto and mozzarella cheese. YUM!
Last weekend, we had a little taste of fall and it made me want to get into the kitchen and make something. Madeline has been asking for granola and I’ve been waiting to make this recipe once it got cooler. I’m so glad I didn’t have to wait any longer. It is so good and so simple and easy to make. We both have been eating it on top of plain Greek yogurt, but you could totally eat like cereal too! I love the warmth from the spices too…it reminds me so much of fall.
A couple of weeks ago, my family had their annual picnic at my aunt and uncle’s house. Of course I needed to find a great recipe to bring and decided to poll my Facebook friends to see what I should bring. There were four choices and the majority chose these delicious and easy skewers. It was the perfect appetizer especially since it was another hot and humid summer day!
They’re really easy to make and only four ingredients! I cut the cantaloupe ahead of time and then it took me less than 10 minutes to put these together.
It’s time for September’s #FilltheCookieJar group and I’m filling the jar with these delicious peanut butter banana bars. The theme for this month was fall, and while these bars aren’t exactly fall themed, they are still delicious and you can’t go wrong with the combination of peanut butter and banana.
These bars are easy to make and the have a gooey layer of peanut butter on top. I had everything in my pantry and they were a great way to use up over-ripe bananas. Definitely give these a try next time you have bananas to use.
This cookbook could not have arrived at a better time for me! The summer is always at time when I find it easier to eat clean and healthy especially with all the fresh fruits and vegetables. I was excited to have the opportunity to review Kurt Beecher Dammeier’s newest cookbook, Pure Food: A Chef’s Handbook for Eating Clean with Healthy, Delicious Recipes. Kurt is the owner of Beecher’s Handmade Cheese and is a chef, restaurateur and editor.
I was really intrigued by his book because it discusses how the additives in our food today has contributed to today’s health epidemic. It’s something I am becoming more and more aware of as I notice the effects of additives my children experience. I really enjoyed learning about the Beecher’s Pure Food Kids Foundation that was formed in 2004 to arm children with the knowledge and skills they need to make healthy choices. This goes along with something I try to instill into my children daily.
The book guides readers on how to take charge of your health and create a pure and additive-free diet at home. I enjoyed the section of the book that focuses on cleaning out your pantry and what was recommendated to rebuild a pantry full of pure, nourishing foods. The book also features more than 80 recipes and I can’t wait to start cooking from it.
The first recipe I want to try is for Bennett’s Burgers. This is one of the staples at Bennett’s in Seattle. It’s a mixture of ground beef and pork and they top it with a slice of Beecher’s Flagship Cheese, quick pickled red onions and crispy prosciutto…all on a toasted brioche bun with a slather of a 50/50 blend of grainy mustard and mayo. YUM!
1 ½ pounds ground beef
½ pound ground pork
2 tablespoons The Butcher’s Table Seasoning Blend (see below)
In a large bowl, lightly mix the meats and seasoning until just combined. Divide into 4 portions. Gently shape each portion into loose, ¾-inch-thick patties with rough edges. Make the centers of the patties ½ inch thinner than the edges. Set aside until ready to cook, up to 30 minutes at room temperature or up to 24 hours in the refrigerator. Grill (or cook indoors in a skillet) to desired doneness and serve.
The Butcher’s Table Seasoning Blend recipe
This seasoning blend is intended to have some texture to it, so be careful when pulsing the rosemary and seeds in the coffee grinder not to process them too finely.
1 tablespoon dried rosemary
1 ½ teaspoons anise seed
1 ½ teaspoons fennel seed
2 tablespoons plus 1 teaspoon granulated garlic
2 tablespoons granulated onion
2 tablespoons granulated lemon peel
2 tablespoons kosher salt
1 tablespoon plus
2 teaspoons black pepper
1 tablespoon plus 1 teaspoon chili powder
2 teaspoons Lapsang Souchong tea (2 tea bags)
Using a coffee grinder, pulse the rosemary, anise, and fennel 3 to 6 times, until most of the seeds are cracked. In a small bowl, combine with the remaining ingredients and store in an airtight container for up to 6 months.