Tuesday, January 13, 2015

Greek Dip

This is another go-to dip when I need something quick, reasonably healthy and, of course, delicious.  This definitely covers it all.  For this recipe, you can buy hummus or if you prefer, make your own.  Here is my recipe for homemade hummus.

2 containers of hummus
1/2 c. each of chopped kalamata olives, cucumber, and red bell pepper
1/4 c. Crumbled feta
2T. chopped fresh parsley

Spread hummus on serving platter.  Top with chopped veggies, feta and parsley.  Serve with assorted pita bread, pita crisps and crackers.

Saturday, January 10, 2015

Toffee Apple Dip

Not sure how this recipe never made the blog, but it's my go to easy recipe when I need to take something to social meetings.  It's so yummy and I never have leftovers (which can be good and bad!).  You can find the heath bits in with the chocolate chips.  I have used both the Heath chips that contain the chocolate and the bits of brickle that do not have it.  I prefer the actual Heath chips but either will work just fine.

Toffee Apple Dip
1 8-oz. cream cheese, softenened
1 c. brown sugar
1 t. vanilla
1 bag of Heath toffee bits
Apple slices

Mix cream cheese, sugar and vanilla in a medium bowl with a mixer until well combined.  Fold in Heath chips (reserving some for the top).  Chill at least 2 hours before serving to make sure the sugar has dissolved.  I mold on into a round ball and sprinkle with reserved toffee bits.

Monday, January 5, 2015

Cabbage Diet Soup

Wasn't this a diet fad of the 70's or 80's.  Regardless, we are eating this week to cut out some carbs and get our meals back on track.  Let me tell you, this makes alot!!   And it's filling so a little bowl goes a long way.  It also keeps you feeling full, so maybe this is some diet magic soup!  I will probably freeze some to have later in the month.

Cabbage Diet Soup
1 64-oz. vegetable juice
1 package dry Lipton onion soup mix
1 can beef broth
2 cans petite diced tomatoes
5 carrots, sliced
3 onions, diced
2 bell peppers, diced
5 celery stalks, diced
1 head of cabbage, shredded
salt and pepper to taste

In a large stockpot, combine all.  Let cook until all vegetables are cooked down and tender about an hour to hour and a half.  If you don't have a stockpot it will take 2 larger pots, especially at first until the cabbage cooks down.

Sunday, January 4, 2015

Cole Slaw

This is a great recipe for very traditional cole slaw.  The dressing was great and using prepackage cole slaw mix makes it a quick fix.  I did fix a couple of hours ahead of time to allow the dressing some time to come together.

Cole Slaw
1/4 c. sugar
1/4 c. milk
1/4 c. buttermilk
1/2 c. mayo
1 t. dijon mustard
1 1/2 T. apple cider vinegar
1 1/2 T. fresh lemon juice
1/2 t. onion powder
salt and pepper
1 package cole slaw mix

Mix dressing ingredients.  Add cole slaw mix.  Stir to combine.
Serves 8.

Saturday, January 3, 2015

Blackened Tilapia

We have been trying to eat healthy since the new year started.  We always try to eat healthy, but with the holidays it is always hard.  To be honest, I was dreading my dinner of healthy fish after all the yummy dinners and food we had been having.  I was wrong!!!  It was absolutely delicious.  I mean 2 ingredients tasted better than most things I have had all winter.   So no excuses, get back on track with this meal!  I highly suggest using a cast iron skillet to do this.  We have a well seasoned one and it works great, no sticking, easy clean up  and no need to add fat to cook.  If you don't have one, add a little oil to keep it from sticking.

Blackened Tilapia

Creole Seasoning (check the salt content, some are way saltier)
Tilapia Filets

Cover your fish according to your taste.  Heat cast iron skillet over medium high heat.  Once pan is hot, add fish.  Cook about 3 minutes then flip,  Cook another 3 minutes.  Remove from pan and garnish with fresh lemon. 

Also, served with Cole Slaw and Sweet Potato Fries

Friday, January 2, 2015

Red Beans and Rice

Happy 2015!   I'm back with a fixed camera, a new computer, and recipes galore!  We did our traditional New Year's Menu on New Years Day.  Pork Tenderloin Sliders, Ham and Cheese Sandwiches, Cheesy Black Eyed Pea Dip and Collard Greens.  I love having a set menu of the same foods every year.  Makes it easy to decide what to do.

While we're still in the holiday mode, we're using up Alan's Christmas gifts from vendors.  I love receiving pecans, oranges, and useful foods during the holidays.  A new one this year was some Conecuh sausage.  We decided to do a version of red beans and rice and I found a skillet recipe that was great!  (Conecuh has no clue who we are, just sharing what we used and enjoyed!)

Red Beans and Rice Skillet
1 package of Conecuh smoked sausage, sliced
2 t. creole seasoning
1 onion, diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 c. cooked brown rice
2 cans of red beans, drained and rinsed
chopped fresh parsley

In a large skillet, brown sausage over medium heat until cooked through.  Remove sausage and drain on paper towels.  Remove most of the excess fat from pan, leaving a little to saute your veggies.  Return pan to heat and add onion and bell pepper.  Cook until softened.  Add creole seasoning, rice, beans and sausage.  Stir to combine and warm through.  Sprinkle with parsley and serve immediately.

Tuesday, July 29, 2014

Zucchini Bread

2c. sugar
1c. oil
3 eggs
3 c. flour
1/4t. baking powder
1 t. baking soda
1t. salt
1t. cinnamon
2 c. shredded zucchini
1 c. chopped pecans
2t. vanilla

Mix together ingredients as listed. Spoon batter into 2 greased and floured 9x5 loaf pans. Bake at 350 for 50 minutes or until cake tester in the center of the bread comes out clean.