Im slacking a lil bit

im' slacking a lil bit on here but ive been regularly posting on my fb page and on my google plus, so make sure you check those out more often than here, the social media pages are a lot easier to update than this is sometimes

juice recipe of the week

im going to try and do a juice recipe of the week, but dont hold me to it haha. It's not that I dont want to but atm im very tired all the time and very forgetful (yes there is a such thing as pregnancy brain)

anywho

We've already got a lot of fruits in the market, and all I can say is this is gonna be a delicious summer!

this drink recipe is for smoothie or juicing:

1 mango peeled and pitted
1/4 of a whole pineapple cored and peeled
2 oranges peeled (if they have seeds remove the seeds)
6 good sized strawberries

juice or blend, pour over ice and enjoy

cheddar bacon bombs

So apparently i'm making these for superbowl...I blame my husband, he just haaaad to post these....oh well, they look good though haha.

1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits (if ya'll pay attention at all to my blog posts, you know i dont use name brands, not when you can use store brands at a fraction of the cost)
Cubed Mozzarella Cheese (1-1″ cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I use veggies oil, dont judge me:P)

Directions:
Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…
In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches. Maybe one or two at a time, the oil will expand so stay close…
Drain them on some Paper Towel, but serve them up good and warm, so they do the melty goodness thing.

Book cover draft

This is my draft for my book cover, I really really like it, should have it in digital format at some point early this year and depending on sales hard copy by the end. *crossing fingers* 

What do ya'll think?

Coconut mocha greek yogurt ice cream

This is a coconut mocha greek frozen yogurt I made the other day out of the blue. Didn't have a recipe. I wanted ice cream and we dint have any, but we did have coconut cream, milk and greek yogurt hahaha.

I didn't really measure anything, but I will attempt to Get the measurements as close as they were.

1 14 oz can of coconut cream, this stuff is really really really really thick, Think damn near school paste thick...
2 cups f milk (if I had had almond milk or coconut milk I would have used that but I didn't so I didn't)
1/2 cup sugar
1 tbsp vanilla extract
1 tablespoon salt
3 tbsp cocoa powder
1 tbsp instant coffee (i get samples all the time in the mail and just used those)
2 cups greek yogurt plain

Take about 1/2 cup of the milk and warm it up, mix the coffee and the cocoa powder with it.
Add it to the rest of the milk in a large bowl.
Add in the sugar, coconut cream, salt, vanilla and whisk really well.
Add in the greek yogurt and whisk again or bust out the hand mixer and mix it for a minute or so until really creamy looking.
Pour into a plastic wrapped lines pan or a plastic bowl of some sort and freeze for several hours to overnight.

When I pulled it out, it was really hard, like rock hard, I let it sit in the counter for a little bit so i could dish some up.

I think this recipe would be great for Popsicle molds. If you're gonna make them for kids, probably should omit the coffee, they are hyper enough as it is...

All in all this made a decent amount of a much lower fat "ice cream" for not alot of money, the only thing on the list I wouldn't normally have would be the coconut cream, but it was on sale when I was wandering through trader joes and couldn't resist.

Chili for chili cheese fries

Well this isnt exactly healthy, but um, baby was craving chili cheese fries yesterday haha, so guess what, we had chili cheese fries:P

The chili: (this version does not have beans in it, if you feel so inclined open up a can of kidney beans, drain them and add them in after everything else but before letting them cook for about an hour) (this is also a kid friendly recipe for those of us with picky eaters, alternatively you can take fresh onion and pure it and mix it in and they probably wont know its there either)

1lb lean ground beef (if you cant get good lean, just drain the fat off it)
1 28oz can tomato sauce
1 8oz can tomato paste
2-3 cloves crushed/minced garlic
1 tbsp dried minced onion
1 tsp black pepper
1 tbsp cumin powder
3 tbsp chili powder (possibly more)
1/4 cup masa flour (this s the secret ingredient)
1/2 cup water

Brown your meat and drain off any extra fat if need be.
Add in the minced garlic and stir, being careful not to burn it.
Add in bot cans of tomato sauce and paste.
Add in all the seasonings and onions and stir well.
Let bubble for a few minutes.
While its bubbling, mix the water and masa together to form a "Slurry".
Add the slurry into the pot and mix well.
This is where you would add the beans.

Set heat on a low low simmer, pop a lid on it and walk away. Come back and stir it every 15 minutes or so for an hour.

this is wonderful on fries, hot dogs, hamburgers, in a bowl by itself with some cornbread on the side, you name it.

Marbled cheesecake brownies

FOR THE BROWNIE BATTER:
¼ cups Butter
2 ounces, weight Chopped Dark Chocolate
½ cups Sugar
1 whole Egg
¼ cups All-purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
½ teaspoons Pure Vanilla Extract

FOR THE CHEESECAKE BATTER:
4 ounces, weight Cream Cheese, Softened
3 Tablespoons Sugar
1 Tablespoon Egg Yolk
¼ teaspoons Pure Vanilla Extract

Preheat oven to 350ºF.
To make brownie batter, heat butter in the top pan of a double boiler. When butter is melted, whisk in chocolate until melted, then add in the sugar. Remove from heat and allow to cool for about 3 minutes before whisking in egg, flour, cocoa powder, and vanilla extract.
Spray a mini muffin pan generously with baking spray. Spoon brownie batter into each cup, filling each halfway. Set aside.
To make cheesecake batter, use a handheld mixer to combine all ingredients in a small bowl.

Spread the brownie batter into a pan, it's probably gonna be pretty thick.

Spoon the cheesecake mixture on top of the brownie batter and use a dull knife or even a spoon to swirl it around, giving it a good marbled effect.

Bake in the oven for 20-25 minutes or until; knife comes out clean. These wont really puff up alot they will be flat but very fudgy.

DIY seed starter pots

 

 



I've probably mentioned before i'm cheap, well broke but I like to be nice to myself about it. Anywho, Instead of buying 100 starter pots for my seeds for spring and summer, I make them out of toilet paper tubes. Everyone has toilet paper, you're already buying it, why not make it do double duty.

Take a toilet paper tube and cut it in half.

Take a half of a tube and cut 4 slits in it directly across from on another about 1/3 of the way down the tube.

Fold it like you would fold a packing box.

Put some soil in them and add your seeds.

Water.

Watch seedlings grow.

When the seedlings are ready to be transplanted, you don't even have to take them out of the tube, just open up the bottom and put it directly into the ground.

Simple as can be and FREE. Who doesn't like free

I put my first seeds in a box and a towel underneath to catch any water and a piece of glass under the towel

Seed Score

Look what I scored from a friend, very excited to start the growing season here soon. indoor transplants get started on the first of feb here:)

All im missing is some herbs some more fruits and possibly some potatoes. I got a very late start on garlic this year so I will have a late crop but yay for living in southern california where you can almost grow year round.

Garlic Parmesan bread rolls

Sorry I didnt get this posted last night, was really really tired by around 8...anywho...

Garlic Parmesan bread rolls

Ingredients

1 cup warm water
1/4 cup granulated sugar
1 tablespoon instant yeast
1 teaspoon salt
1 egg
3 tablespoons butter, softened
3 1/2 to 4 cups all purpose flour
4 tablespoons butter, melted
1 tsp garlic powder
1/4 cup Parmesan cheese

Preheat oven to 350 degrees.
Combine all ingredients except melted butter in the bowl of your mixer, fitted with dough hook.
Blend dough until it becomes a cohesive mass.
Knead for 5 minutes until soft, smooth and supple.
Remove dough from bowl and oil the bowl and return the dough and turn in the oil to coat.
Cover the bowl with plastic wrap and/or a towel and allow dough to rise for at least 1 hour or until doubled in size.
Gently deflate dough with hands and remove from bowl.

Divide into 10 equal sized pieces. Roll into tubes.
Place buns on a baking sheet that has been lined with parchment paper.
Spray buns with cooking oil spray and cover with plastic wrap and/or a towel.
Allow to rise for 1 hour longer until doubled in size.
Gently brush risen buns with half of the melted butter garlic mix and sprinkle Parmesan cheese on top.
Bake for 15 to 18 minutes or until golden brown and when tapped sound hollow.
Remove from oven and brush with the remaining half of the melted butter. This will help the rolls retain a soft crust.
Allow to cool completely before serving.

I only did a few buns and this monster of a braided roll for the hubs. We made meatballs subs last night

Taco pizza with price breakdown

Taco pizza thing
(best name i could come up with im tired and full)
This looks like alot of stuff but it made a decent amount of food, and very filling, i'll do a price breakdown of what it cost me.

2 crescent roll tubes $2
1 1/2 ground beef $3
1 packet of taco seasoning (i used 3 tsp of a homemade mix) freebie
1 1/2 cups grated cheddar cheese .75c (got a pack of shredded for $2 and only used about 1/3 of it)
Shredded lettuce .30 ($1 a head only used a lil bit)
1 or 2 diced tomatoes depending on size .25 (they were .92 cents a lb and only used 2 small ones)
1/2 small can Olives (sliced) .75 (other half is reserved probably for snacks for my kids:)
1/2 diced onion .45 (these were .69 a lb and were kinda big onions, like each one was damn near a lb)
1/2 cup chopped cilantro .20 (3 bunches for $1 only use a small amount of one bunch)
1-2 jalapeno sliced (i used one since it was a monster of a jalapeno) .10 (1 lb for $1, takes a fair amount to make a lb)
1 avocado diced .58 @ .58 cents each avocado
$11 total (but again this would easily feed 6 ppl and to me 11$ for 6 ppl is pretty damn good)


Directions
1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to to make the center a bit thicker as this will hold the meat.
2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.
3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in.

Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, onions, cilantro and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

this is a 12 inch pizza pan btw

Coconut baked chicken with Parmesan cheese sauce

3 Boneless skinless chicken breasts
1 cup Seasoned Bread crumbs
1 tbsp Parsley flakes
1 tsp. Garlic powder
1 tsp. Salt
1 Tbsp. Coconut oil, melted


Cut the chicken breasts into large strips. Have the melted coconut oil on a plate and roll the strips around in the oil. Add the salt, parsley and garlic powder into the bread crumbs and mix well. Dip the oiled chicken into the bread crumbs and coat thoroughly. Place on baking sheet and bake at 375 for 30 minutes

Parmesan White sauce:

2 tbsp. butter
2 tbsp flour
3/4 cups milk
1/2 cup grated Parmesan cheese

Melt butter in large skillet over medium-high heat. Add flour; cook and stir with wire whisk 1 minute. Add cream, whisking vigorously until thick and smooth, about 2 minutes.

Reduce heat to low and stir in Parmesan.

Make your own saute express blocks

A homemade version of the popular Saute Express simmering blocks. This is a butter-free version and needs to be kept in the freezer.

• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Coarse Pepper
• 1 teaspoon Red Pepper Flakes
• 1 Tablespoon Oregano
• 1 Tablespoon Thyme
• 1 Tablespoon Rosemary
• 1 Tablespoon Minced Dried Onion
• 1 Tablespoon Parsley Flakes
• 1 cup Olive Oil

Mix all the spices together in a bowl. Add 1 teaspoon of the spice mixture into each compartment of a 12-count ice cube tray, until they all have herbs in them. If there is any remaining herb mixture just add it evenly to all the sections.

Pour the olive oil over the herbs in each section. Some herbs will float. Mix in the herbs with a fork.

Place in the freezer for 4 hours or overnight. When they are done freezing they will be white and solid.

Pop them out of the ice cube tray and place in a freezer bag or freezer safe container and keep in the freezer.

Use one cube when sauteing one pound of meat, poultry or fis

Homemade Ketchup

Ingredients 
12 oz. tomato paste
1/2 c. honey
1 c. vinegar
1/2 c. water (or more, for a thinner consistency)
2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder

Directions

Combine until smooth in a saucepan.
Bring to a boil, reduce heat and simmer 20 minutes (you’ll need to partially cover because it will spit hot tomato out at even the lowest simmer).
Keep refrigerated. If it thickens too much in the fridge, just add some water (a couple teaspoons at a time) to reach pouring consistency.
Makes 2-1/2 to 3 cups.


I do know some ppl who make it straight from tomatoes, but since we're in the off season for tomatoes we dont atm

Homemade Ranch dressing/dip

1 clove (to 2 Cloves) Garlic (i use garlic paste u can buy in the veggie section of most bigger chains, very potent stuff)
Salt To Taste
1 tbsp. dried parsley
2 Tablespoons Fresh Chives
1 cup (Real) Mayonnaise (we use canola mayo before and it actually tasted better
1/2 cup Sour Cream (can use light as well)
Buttermilk (as Needed To Desired Consistency)
Fresh Dill (about 2 tbsp. fresh, 1 tbsp. dried)
Cayenne Pepper (optional, To Taste)
1 tbsp Tabasco (optional, To Taste, i also used frank red hot in ours last night and it was delish as well.

mix together let merry together for at least an hour best if overnight or even a few days. use for everything from salads to baked potatoes to dip for chicken strips

Homemade BBQ sauce

Ingredients
2 cups ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons vegetarian Worcestershire sauce
2 tablespoons cider vinegar
⅛ teaspoon red pepper flakes (or more to taste)
2-3 cloves of garlic, minced (about 2 teaspoons)
Instructions
Add all ingredients to a medium-sized saucepan. Bring to a simmer over medium-low heat, and continue simmering for 15 minutes.
Remove from heat and allow to cool. Place in an airtight container. Keeps refrigerated for up to one week.

Cheddar Garlic Biscuits

Cheddar garlic biscuits



                                                                              Ingredients
Original recipe makes 1 dozen
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
5 tablespoons butter
1 cup milk
1 cup shredded Cheddar cheese

For the Topping:
2 tablespoons unsalted butter, melted, divided
½ teaspoon garlic powder
1 teaspoon minced fresh parsley (or ¼ teaspoon dried)

Directions
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, sift together flour, salt and baking powder. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the milk and cheddar cheese; stir to combine. Drop batter by spoonful’s onto an ungreased baking sheet. Bake in preheated oven for 12 to 15 minutes, until lightly browned. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.

Note: i also added 1/2 tsp garlic powder to the batter
Note #2: I call BS on this making a dozen, I got 6 nice sized biscuits out of it.

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