Your kids will love these cute little pancake bites! They are fun, tasty, and actually healthy! I used my gluten free pancake recipe…added a handful of blueberries, and popped them into my cake ball maker…viola! No cake ball maker?? Try a mini muffin tin. If […]
I think my husband was literally in heaven when I placed this in front of him this morning! The look on his face was priceless and the taste did not disappoint! I’m more of the pancake/waffle/french toast kind of breakfast person, while he is the […]
You guys! It’s March 1st, which basically means that spring and summer are just around the corner and I have not made my chili verde this winter! We’ve totally been on a soup kick, too. My hubby has really been craving tortilla soup so that’s really what I’ve been making…a lot! All.different.versions.
So sorry, chili verde. You deserve the best! So, today I made some homemade tomatillo sauce, slow-cooked a pork shoulder roast, and made a big ole pot of comforting Pork Chili Verde. Yum!
The pork shoulder roast needs to be cooked for 6-8 hours on low heat in a crock pot or in an oven-safe (covered) pan at 250 degrees. I usually sprinkle a little salt, pepper, and garlic powder on the meat prior to cooking the roast. (And always cook fat-side up!)
- 3-4 cups cooked pulled pork
- 2-3 Tbsp oil (for sautéing)
- 1/2 white or yellow onion (chopped)
- 1 1/2 cups salsa verde (tomatillo sauce) - OR a good quality store bought sauce
- 4 cups chicken broth
- 1 can cannellini beans
- 1 Tbsp cumin
- 3 cloves minced garlic
- 2 tsp salt (or to taste)
- 1/2 cup chopped cilantro
- Saute the onions in the oil for 5-10 minutes.
- Add the cooked pork and simmer another 5 minutes.
- Add the remaining ingredients and allow the soup to simmer for about 30 minutes.
- Garnish with chopped cilantro, onions, lime.
So, we are trying really hard to eat super healthy on the weekdays so we can splurge a little on the weekends. This plan just works out so much better for us…because we really like to eat pizza and drink wine on the weekends. I […]
Looking for the perfect sidekick to your Mexican dinners? Well, look no further. This pico de gallo is so fresh and flavorful and we are pretty ape for anything Mexican around our house. 🙂 Sometimes we will add some chopped avocado to this pico, and trust […]
I’ve totally been craving scones lately. Pinterest will do that to ya! You will see something that catches your eye…and then you can’t.stop.thinking.about.it!! I came across a great recipe on Pinterest for Raspberry Almond Scones. They looked so beautiful and delicious.
Fast forward a week later…I see these beautiful raspberries on sale at the grocery store…Perfect! I also had some buttermilk in the refrigerator, which is actually pretty rare. These were very easy to make, but I probably mashed up my raspberries a little too much while stirring the batter! Oops…I’ll be more careful next time!
I really hope you enjoy them! (Next time I make them, I’m definitely throwing in some white chocolate chips!)
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold, unsalted butter (cut into small cubes)
- 1 cup buttermilk (or heavy cream)
- 1 teaspoon vanilla extract
- 1 cup raspberries
- Cream Cheese Glaze
- 1 cup powdered sugar
- 3-5 Tbsp milk (to achieve desired consistency)
- 1-2 Tbsp cream cheese
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the (very cold)butter, using two knives or a pastry blender.
- Mix until mixture resembles coarse meal.
- Stir in buttermilk and vanilla until dough begins to form. Don't over mix.
- Gently fold in raspberries.
- Transfer the batter onto floured countertop and form into a large circle that is about 3/4in thick.
- Cut the scones using a greased knife or pizza cutter. (I made 8 scones)
- Cook on the parchment lined baking sheet for 15-17 minutes.
- While scones are baking, prepare the glaze by mixing all ingredients together.
- Drizzle glaze on the scones once they have cooled a bit.
Original recipe can be found at Two Peas and Their Pod.
I’ve had this awesome Oat Bran that I found at Trader Joe’s and have been dying to use it. This is a little twist off my regular muffins, but this time I had some low fat buttermilk in the refrigerator that needed to be used. […]
Let me start by saying I have a slight obsession with waffles, ok?! And, also let me say that I thought I had discovered the best way to make them…separating the eggs, whipping the egg whites for several minutes, gently folding them into the batter, […]
Trust me when I tell you that this strawberry pie will be one of your new favorite recipes…as well as one of the easiest pies you will make! It can be whipped up in a few minutes and does not even need to be baked. It’s also beautiful and will definitely impress!
This filling is only 3 ingredients…cream cheese, sour cream, and sugar. The healthier version can be made with light cream cheese, greek yogurt, and your sweetener of choice (Stevia, maple, etc). I make this with a regular pie crust but would be great with graham cracker as well.
I then cut the strawberries in half and place them on top of the cream cheese mixture. I arrange them in circles around the pie and then fill in the gaps with a strawberry jam and then drizzle with melted chocolate. Oh, and did I mention that I also brush a thin layer of melted chocolate on the cooked pie crust before adding the cream cheese mixture?? That’s a nice surprise when eating this pie!
- 1 pre-cooked pie crust
- 2 blocks cream cheese
- 1/2 cup sour cream
- 1/4 cup sugar (or to taste)---taste as you go!
- 1 package strawberries, sliced in half
- 1/2 cup strawberry jam
- 1/2 package semi-sweet chocolate chips--melted (or chocolate of choice)
- Melt the chocolate chips and brush a thin layer of chocolate onto the bottom of the (already) cooked pie crust. Place in refrigerator for a few minutes to allow the chocolate to harden.
- Using a mixer, beat the cream cheese, sour cream, and sugar together until creamy. Taste as you go and add more sweetener if needed...but the filling does not have to be super sweet.
- Spread the cream cheese into the pie shell evenly.
- Place the strawberries on the pie in circular rows.
- Put your jelly/jam into a microwave safe bowl and heat it up for about 30 seconds to "thin" it out.
- Using a spoon, place little dollops of jelly in all the gaps between the strawberries (where you can see the cream cheese). Avoid getting the jelly on the crust.
- Place the rest of the melted chocolate in to a small baggie and seal it. Cut off one of the corners of the baggie (very small piece) to drizzle the chocolate over the pie.
- Drizzle and then place the pie in the refrigerator for about an hour before serving.
Yes, you read that right! French toast in the form of a muffin…and can be made ahead of time. I mean, my mornings could not possibly get any better! Any type of bread can be used to make these, but today I wanted something […]