Thursday, February 28, 2019

Organizing - Mason Jar Storage

Thrifty Thursday... More Organizing!
Our pantry is always full of bags of goodies, tossed in and stacked on top of each other. Sad to admit, I often find that stuff has expired or lost its freshness because things were not resealed or buried in the back of the stack. So today, everything found a home and a label!

Tuesday, February 26, 2019

TWD: Date- Nut Pinwheels

        This month we made Date-Nut Pinwheels. These were very tasty, I used both dried figs and dates when I followed the recipe. I was kind of in a hurry, so I split the batch of dough in half and tried to make a few before the dough was chilled and they didn't work very well.  the cookies that I made later in the day after the dough had chilled worked better and held their spiral shaping. BUT... These were very yummy, even my husband like these. WE WILL MAKE THEM AGAIN!

        And since we have an agreement not to post the recipe, I will let you all know that this recipe can be found on page 248 in Dorie Greenspan's New Cookbook entitled: "Dorie's Cookies"

Monday, February 25, 2019

White Chicken Chili

Make-Over Monday...

A couple of years ago I featured a Slow-cooker style White Chicken Chili. It was cream based and loaded with carbs and calories. I have been craving this chili, so today I decided to turn it KETO and we actually like it better than the original recipe.

Ingredients
1 lb chicken breast (cooked and save broth)
2 cups chicken broth
2 garlic cloves, finely minced
1 4.5oz can chopped green chiles
1 diced red pepper (green works, red adds color)
1/4 cup diced sweet white onion
4 tbsp butter
1 can evaporated milk
1 tsp oregano
1/4 tsp of cumin or cayenne (optional)
                                                                1 tablespoon diced jalapeno (optional for heat)
                                                                Salt and Pepper to taste
                                                                1 can white butter beans (drained and rinsed)
Instructions
If you would like to use your own homemade chicken stock and shredded chicken, you can find my recipe here... https://thepantrylife.blogspot.com/…/homemade-chicken-stock…, just remember to skim the fat off to keep it more Keto Friendly.
For this recipe::::: In a medium skillet melt butter , add minced garlic, onion, green chilies, red pepper and diced jalapeno, saute about 3 minutes or until soft and place into crockpot/slow cooker.
Shred fully cooked chicken with a fork and add to the sauteed veggies.
Add skimmed broth, milk and spices to crockpot/slowcooker and cook on low for 30 - 45 minutes. Add beans and simmer for about 10-15 minutes,
Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream.

Takes 45 minutes - 1 hour, makes 6 - 1 cup servings

Tuesday, January 8, 2019

TWD: Fruit and Four-Grain Biscotti

           It's been awhile since I completed any of the "Tuesday's with Dori" Recipes, but I am trying to Kick off the New Year with some fun new healthy recipes for my granddaughters.
           Even though  I am not a big fan of biscotti, but I have to admit this recipe was very easy and it turned out really good. I couldn't find any currents so I used dried cranberries, cherries and apricots. I also only baked them for 20 minutes during both baking sessions here at the canyon.
         In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled "Dorie's Cookies"

Thursday, December 13, 2018

Pasta Fagioli


Ingredients
1 tablespoon olive oil
1 onion small yellow chopped
3 cloves garlic finely chopped
1 carrot peeled & chopped
2 small stalks celery chopped
1 lb ground beef or small meatballs
1-2 teaspoon Italian seasoning to taste
1/2 teaspoon red pepper flakes to taste
1 quart bottled or crushed tomatoes
1 can tomato sauce
1 can Tomato soup
2 cups chicken stock or vegetable stock
1 can cannelloni beans
1 can red kidney beans
2 cups small pasta
Parmesan cheese and chives for serving


Instructions
Heat olive oil in a large heavy pot over medium high heat. Add the diced onion and cook until it just begins to soften, about 2 minutes. Add celery and carrots; cook, stirring frequently, for another 3 minutes. Add garlic and cook just until fragrant, about 30 seconds.
Add the hamburger or meatballs to the pot, if you use hamburger, crumbling it as it cooks. Cook until the meat is no longer pink. Stir in Italian seasoning and red pepper. Stir in tomatoes, tomato sauce, tomato soup and stock.
Bring the mixture to a boil. Reduce heat and simmer 30 minutes.
Stir in the beans and pasta. (Add an extra cup of stock or water at this point if it's boiled down too much.) Simmer for 6- 8 minutes or until pasta is tender.
Serve piping hot with Parmesan cheese and chives.

Tuesday, December 11, 2018

Hot Chocolate Crinkle Cookies

Toss Together Tuesday:

This recipe makes a large batch (about 50 teaspoon sized dough balls)

For the cookie dough:
1 Chocolate Cake Mix
2 eggs
1/3 cup oil
Mix all together and chill for a least 30 minutes before rolling into dough balls. Next roll and place dough balls on a greased cookie sheet. Bake At 350* for 6-8 minutes. The cookies should be soft and doughy to the touch.

For toppings:
1 cup melted chocolate chips
Mini marshmallows
Melt chocolate chips and put small amount of melted chocolate in center of cookie and place marshmallows on top of melted chocolate.
I also added toffee chips to mine with marshmallows. Then the other plate of cookies have white chocolate, cherry chocolate chips and red colored coconut flakes.

Friday, December 7, 2018

Sweet Pea Salad

Fruitful Friday: Sweet Pea Salad

It one of those Christmas looking salads that I have wanted to try for a long time and knew that I needed the right combination at my table. Last night was perfect... meatloaf, baked potatoes and a good friend.


The recipe is really easy to make and if you have a stocked pantry you should be good.

2 cups frozen sweet peas (thawed)
1 can water-chestnuts (sliced thin)
1 green onion chopped fine
1/2 red pepper diced (I used radishes)
1/3 cup mayo ( you can use light mayo)
1 teaspoon dill weed
1 teaspoon poppy seeds
1 teaspoon sesame seeds
1/4 teaspoon garlic salt
1/4 teaspoon plain salt
1/4 teaspoon black pepper
1/2 cup diced ham (optional)

Mix all together and let set at least 1 hour before serving to allow for the flavors to come together. It serves 12 (2oz servings)