not the healthiest option, but oh so good!
Party Potato Casserole
Ingredients:
1 (2 lbs) package of frozen hashbrowns (shredded)
16 oz. (2 cups) of sour cream
1 can cream of chicken soup
1/2 cup of onion finely chopped
1/2 cup of butter
salt and pepper
2 cups of shredded cheese
2 cups crushed corn flakes
1/4 cup of melted butter
1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish.
2. In a large bowl, mix together sour cream, soup, onion, melted butter, salt and pepper. Stir in frozen hashbrowns until mixed together.
3. Spread into the baking dish and top with cheese.
4. Melt 1/4 cup of butter and stir with crushed cornflakes. Sprinkle topping over the cheese on casserole.
5. Bake at 350 degrees for 45-50 minutes or until hot and bubbly.
Friday, January 28, 2011
black bean dip
this is a great dip for the super bowl...also you can turn it in to a salad by adding mixed greens and Fritos. Add the fritos right before you toss the salad so that they dont get soggy.
Black Bean Dip
Ingredients:
2 (15 ounce) cans of black beans, rinsed and drained
4 roma tomatoes, seeded and chopped
1/2 red onion, finely chopped
handful of cilantro, chopped
1 can of corn
1/2 serrano pepper, finely chopped
1 avocado, cubed
1/3 cup of red wine vinegar
1/3 cup of extra virgin olive oil
1/8 teaspoon of ground cumin
1/4 teaspoon of ground coriander
2 limes, juiced
1 tablespoon of salt
1 teaspoon of black pepper
1. Drain the bean juice and rinse the black beans in cold water. Place in large bowl.
2. In a separate bowl, combine the red wine vinegar, olive oil, cumin, coriander, lime juice, salt, and pepper. Stir.
3. Add the tomatoes, red onion, cilantro, serrano pepper, and the liquid mixture to the beans. Add avocados at the end and toss gently. Chill salsa for about 30 minutes or overnight to marinade. Mix one time before serving.
4. Serve with tortillas chips.
Thursday, January 27, 2011
Thursday, January 20, 2011
Turkey CHILI
Turkey Chili Soup with Hominy
Ingredients:
2 tbsp extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb. ground turkey
1 1/2 tbsp. ancho chili powder
2 tsps. ground cumin
1/2 tsp. chipotle powder
salt
2 tblsp. all purpose flour
1 tbsp. tomato paste
3 cups beef stock
1 15 ounce can hominy, drained and rinsed
shredded cheddar
chopped cilantro
sour cream
tortilla chips
1. In medium saucepan, heat olive oil over medium high heat, then add onions and garlic. Add turkey, ancho powder, cumin, and chipotle powder. Season with a pinch of salt. Brown ground turkey until cooked. Break up with a wooden spoon.
2. Sprinkle flour and cook for a minute. Add in tomato paste.
3. Add stock and hominy and bring to a boil.
4. Simmer until slightly thickened, about 15-20 minutes.
5. Serve with cheddar, cilantro, sour cream, and tortilla chips.
Mache Salad...
one of my favorite salads..we like to call it a breakfast salad!
Mache Salad with Fried Egg and Bacon
Ingredients:
1 piece of sourdough bread
butter
1 thick slice applewood smoked bacon, chopped roughly
1 egg
mache lettuce leaves (or any other baby leaf blend)
red onion (thinly sliced)
salt and pepper
garlic ranch dressing (plain ranch)
1. In a small frying pan set over medium heat, brown the bacon bits.
2. Toast bread and spread with butter.
3. Place buttered bread on plate with mache lettuce leaves on top. Season with salt and pepper. Place thinly sliced red onion through out.
4. When the bacon is done cooking, set aside and save the grease. Fry the egg in the bacon grease. Season with salt and pepper. Cook almost all of the way through. Flip over to cook over easy. Set aside.
5. Dress the salad with garlic ranch dressing. Place the fried egg and scatter the bacon bits on top. Enjoy!
Monday, January 17, 2011
Being Healthy is a Revolutionary ACT!
read this great article from Experience Life! what are you waiting for...get busy and get healthy!!
http://www.experiencelifemag.com/issues/january-february-2011/wellness/being-healthy-is-a-revolutionary-act-renegade-perspectives-for-thriving-in-a-mixed-up-world.php
http://www.experiencelifemag.com/issues/january-february-2011/wellness/being-healthy-is-a-revolutionary-act-renegade-perspectives-for-thriving-in-a-mixed-up-world.php
Sunday, January 16, 2011
egg in the HOLE
this is my all time favorite for breakfast!!!!!!
Egg in the Hole
Ingredients:
2-3 tablespoons of butter
1 slice of bread
1 egg
salt and pepper
1. Use something small with a round edge (a glass or a cookie cutter) and cut a hole in the center of the slice of bread. Don't discard the cut out, it's great for dipping in the runny yolk.
2. Begin melting the butter in a pan over medium heat.
4. Toast your bread and the cut out on one side until golden brown. Turn the bread and the cut out to the other side. Melt a tiny bit of butter in the hole. Crack the egg directly into the hole and cook the egg to your liking. (you can cover the skillet and it will steam to cook more quickly).
Egg in the Hole
Ingredients:
2-3 tablespoons of butter
1 slice of bread
1 egg
salt and pepper
1. Use something small with a round edge (a glass or a cookie cutter) and cut a hole in the center of the slice of bread. Don't discard the cut out, it's great for dipping in the runny yolk.
2. Begin melting the butter in a pan over medium heat.
4. Toast your bread and the cut out on one side until golden brown. Turn the bread and the cut out to the other side. Melt a tiny bit of butter in the hole. Crack the egg directly into the hole and cook the egg to your liking. (you can cover the skillet and it will steam to cook more quickly).
spicy ranchhh roast
here you go varshhhh... shredded and served with flour tortillas. buy some Tiger Sauce to top it off! thanks kathy for the recipe!!
Spicy Ranch Roast
Ingredients:
6 lb. sirloin tip roast
1 tsp. cumin
2 tsp. chopped parsley
1/2 tsp. red pepper
1/2 tsp. garlic salt
1/2 tsp. marjoram
1 tsp. seasoned salt
2 tsp. black pepper
2 tsp. onion powder
1 tsp. celery seed
1/4 tsp. oregano
1/2 tsp. thyme
1. Combine all seasonings and rub on meat.
2. Brown roast on all sides in a skillet.
3. Cover and bake 10 hours at 250 degrees. You can also use a crock pot. (Place meat in the crock pot and cook on low setting for 10 hours or high setting for six hours)
4. Do not add water! Stir meat as it falls apart. Shred using two forks.
5. Serve on slider buns or warm tortillas.
Spicy Ranch Roast
Ingredients:
6 lb. sirloin tip roast
1 tsp. cumin
2 tsp. chopped parsley
1/2 tsp. red pepper
1/2 tsp. garlic salt
1/2 tsp. marjoram
1 tsp. seasoned salt
2 tsp. black pepper
2 tsp. onion powder
1 tsp. celery seed
1/4 tsp. oregano
1/2 tsp. thyme
1. Combine all seasonings and rub on meat.
2. Brown roast on all sides in a skillet.
3. Cover and bake 10 hours at 250 degrees. You can also use a crock pot. (Place meat in the crock pot and cook on low setting for 10 hours or high setting for six hours)
4. Do not add water! Stir meat as it falls apart. Shred using two forks.
5. Serve on slider buns or warm tortillas.
Friday, January 14, 2011
Thursday, January 13, 2011
TIPS for a HEALTHIER 2011
some tips from Experience Life...
1. Omega-3 Fats
o flaxseed oil
o wild salmon, herring, sardines, black cod
o omega-3 eggs
o high-grade quality fish oil supplement
2. Cruciferous Vegetables- should eat one to two cups daily, sauté them in olive oil or steam them
o broccoli
o collard greens
o kale
o cabbage
o brussel sprouts
o bok choy
3. Nuts- eat in moderation, have as a snack
o Almonds
o Walnuts
o Macadamia Nuts
o Pecans
4. Deeply Colored Fruits- eat them in their natural state as a snack
o Blueberries
o Raspberries
o Blackberries
o Pomegranates
o Red grapes
o Mangoes
5. Green Tea- drink this instead of coffee, warm or iced
FOODS YOU SHOULD BE AVOIDING
1. Processed food products
o Shop around the perimeter of the super market, don’t go down the aisles (this is usually where the processed foods are)
2. High Fructose Corn Syrup
o Read ALL labels
3. Trans Fats
o Read ALL labels, if it says “partially hydrogenated”, don’t buy it
4. Refined Sugar and Flour Products
o Try to find healthier alternatives to the foods you normally eat day to day
o If you need an occasional sweet, go for a square of dark chocolate
5. Any food that gives you trouble
Wednesday, January 12, 2011
Tuesday, January 11, 2011
SPINACH BALLS???
yupp! a great way to get kids to eat veggies. spinach coated in croutons and cheese.
Crispy Spinach Balls
Ingredients:
2 boxes of frozen chopped spinach, defrosted and squeezed dry
2 cups small croutons
4 large eggs, lightly beaten
2 large onions, finely chopped
1 cup (1 stick) of melted butter
2 tsp of garlic salt
1 tsp of Italian herbs mix
freshly ground black pepper
1. Preheat oven to 375 degrees.
2. Mix all ingredients together. Chill 15 minutes in the refrigerator until mixture if firm enough to shape.
3. Roll into two inch balls, using 1 heaping tablespoon per ball.
4. Place the balls on a parchment-lined baking sheet.
5. Bake about 20minutes or until the balls are lightly browned. Serve hot or at room temperature.
Crispy Spinach Balls
Ingredients:
2 boxes of frozen chopped spinach, defrosted and squeezed dry
2 cups small croutons
4 large eggs, lightly beaten
2 large onions, finely chopped
1 cup (1 stick) of melted butter
2 tsp of garlic salt
1 tsp of Italian herbs mix
freshly ground black pepper
1. Preheat oven to 375 degrees.
2. Mix all ingredients together. Chill 15 minutes in the refrigerator until mixture if firm enough to shape.
3. Roll into two inch balls, using 1 heaping tablespoon per ball.
4. Place the balls on a parchment-lined baking sheet.
5. Bake about 20minutes or until the balls are lightly browned. Serve hot or at room temperature.
crescent roll bread
not the healthiest option but buttery and oh so good!
Crescent Roll Bread
Ingredients:
1/2 cup of butter
3 packages of crescent rolls (Pillsbury)
1. Preheat over to 350 degrees.
2. Melt butter in a bundt pan. Unwrap the packages and place the crescent rolls end to end, without unrolling.
3. Bake 45 minutes.
4. Turn out on a plate, just as you would a cake.
5. Serve with more butter and jelly or jam.
delicious and soooo simple!
Crescent Roll Bread
Ingredients:
1/2 cup of butter
3 packages of crescent rolls (Pillsbury)
1. Preheat over to 350 degrees.
2. Melt butter in a bundt pan. Unwrap the packages and place the crescent rolls end to end, without unrolling.
3. Bake 45 minutes.
4. Turn out on a plate, just as you would a cake.
5. Serve with more butter and jelly or jam.
delicious and soooo simple!
elevation burger
ELEVATION BURGER IS THE BEES KNEES!!! they just opened at Hillcrest and Northwest Hwy (sorry if you don't live in Dallas). the beef is 100% grass fed 100% free range... the fries are hand cut and cooked in olive oil. this burger place has an awesome concept and it tastes great! healthier for you and healthier for the environment. try it with elevation sauce... going without bread? get it in a lettuce wrap!
Monday, January 10, 2011
MUNCHIE MONDAY!! Jalepeno Corn Cakes
Haven't had one of these in a while... things have been very busy lately, but here you go...yum!
Jalepeno Corn Cakes with Avocado Salsa
Ingredients:
Corn Cakes:
1 cup of all purpose flour
1 cup of yellow corn meal
2 tbs. of sugar
1 tb. of baking powder
1 tsp. of salt
pepper to taste
2 cups of corn (fresh or frozen, roughly chopped)
1 jalepeno (diced)
2 eggs
1 cup of milk
3 tbs. of melted butter
Avocado Salsa:
3 large ripe avocados, chopped
1 small red pepper, diced
1/4 cup chopped green onions
3 tomatoes (diced)
2 cloves of garlic (minced)
3 tbs. of cilantro
1 jalepeno (diced)
1/2 lime juiced
2 tbs. olive oil
salt and pepper to taste
1. Combine all dry ingredients for the corn cakes in a large bowl. Whisk well, then add everything else, with the butter last. Stir continuously until smooth.
2. Heat a skillet to medium high. Brush the skillet with oil or butter. Using a tablespoon as a scoop, pour corn cake mixture in the skillet. Cook 1-2 minutes per side. Work in small batches.
3. While the corn cakes are cooking, mix all of the ingredients together for the avocado salsa.
4. Serve the corn cakes with a small scoop of salsa on top or pile them on a platter with the salsa on the side as a dip.
Jalepeno Corn Cakes with Avocado Salsa
Ingredients:
Corn Cakes:
1 cup of all purpose flour
1 cup of yellow corn meal
2 tbs. of sugar
1 tb. of baking powder
1 tsp. of salt
pepper to taste
2 cups of corn (fresh or frozen, roughly chopped)
1 jalepeno (diced)
2 eggs
1 cup of milk
3 tbs. of melted butter
Avocado Salsa:
3 large ripe avocados, chopped
1 small red pepper, diced
1/4 cup chopped green onions
3 tomatoes (diced)
2 cloves of garlic (minced)
3 tbs. of cilantro
1 jalepeno (diced)
1/2 lime juiced
2 tbs. olive oil
salt and pepper to taste
1. Combine all dry ingredients for the corn cakes in a large bowl. Whisk well, then add everything else, with the butter last. Stir continuously until smooth.
2. Heat a skillet to medium high. Brush the skillet with oil or butter. Using a tablespoon as a scoop, pour corn cake mixture in the skillet. Cook 1-2 minutes per side. Work in small batches.
3. While the corn cakes are cooking, mix all of the ingredients together for the avocado salsa.
4. Serve the corn cakes with a small scoop of salsa on top or pile them on a platter with the salsa on the side as a dip.
Saturday, January 8, 2011
Edward Maya/MGMT - Stereo Love/Kids
Peter Lee Johnson..violin cover. this kid has some serious skilllls
Friday, January 7, 2011
PB & J
this is the ONLY way to make a PB & J and its damnnn good!
Cornflake Crusted Grilled PB & J
Ingredients:
4 slices of bread (wheat or white)
1 egg
a dash of milk
1 1/2 cup of cornflakes
peanut butter
grape or raspberry jelly
butter to grease the pan
1. Pour cornflakes onto a flat plate and crush using your palms and fingers. Set aside.
2. Beat one egg with a dash of milk on a separate flat plate. Set aside.
3. Make the sandwich. (jelly on one side, peanut butter on the other....duh!)
4. Dip the sandwich in the egg mixture for both sides. Then do the same with the cornflake crumbs.
5. Heat a pan with some butter and grill the sandwich on both sides until golden brown. Low heat.
6. Repeat steps 4-5 for the other sandwich. Serve warm.
* you can also add bananas or use peanut butter and honey...whatever your tummy may desire
Cornflake Crusted Grilled PB & J
Ingredients:
4 slices of bread (wheat or white)
1 egg
a dash of milk
1 1/2 cup of cornflakes
peanut butter
grape or raspberry jelly
butter to grease the pan
1. Pour cornflakes onto a flat plate and crush using your palms and fingers. Set aside.
2. Beat one egg with a dash of milk on a separate flat plate. Set aside.
3. Make the sandwich. (jelly on one side, peanut butter on the other....duh!)
4. Dip the sandwich in the egg mixture for both sides. Then do the same with the cornflake crumbs.
5. Heat a pan with some butter and grill the sandwich on both sides until golden brown. Low heat.
6. Repeat steps 4-5 for the other sandwich. Serve warm.
* you can also add bananas or use peanut butter and honey...whatever your tummy may desire
Hummmus
more flavors to come....slowly but surely!
Jalapeno Cilantro Hummus
Ingredients:
1 can chick peas/garbanzo beans
2 tablespoons olive oil
1/4 cup of lemon juice
1/4 cup of tahini (sesame paste)
1 clove of garlic
1/2 teaspoon of salt
1/8 teaspoon of cumin
1/4 - 1/2 cup of water
1 whole jalapeno chopped and seeded
1/4 bunch of cilantro leaves
1. Drain the chickpeas. Combine all of the ingredients, except the water, in a food processor or blender. Starting with 1/4 cup of water, puree the ingredients and add more water as needed, until desired thickness.
Jalapeno Cilantro Hummus
Ingredients:
1 can chick peas/garbanzo beans
2 tablespoons olive oil
1/4 cup of lemon juice
1/4 cup of tahini (sesame paste)
1 clove of garlic
1/2 teaspoon of salt
1/8 teaspoon of cumin
1/4 - 1/2 cup of water
1 whole jalapeno chopped and seeded
1/4 bunch of cilantro leaves
1. Drain the chickpeas. Combine all of the ingredients, except the water, in a food processor or blender. Starting with 1/4 cup of water, puree the ingredients and add more water as needed, until desired thickness.
Thursday, January 6, 2011
Greensky Bluegrass
Greensky Bluegrass "Old Barns"....love this band and love me some bluegrass! mmm mmmm mmm.....
Wednesday, January 5, 2011
a phishyy DIP
this dip is prefect for parties and the perfect app.....all around perfect
Creamy Salmon Spread
Ingredients:
8 ounces creams cheese (at room temperature)
2 tablespoons prepared horseradish
2 tablespoons chopped fresh dill
kosher salt and pepper
1/4 pound of smoked salmon, chopped
crackers for serving
1. In a small bowl, combine the cream cheese, horseradish, dill, 1/2 teaspoon salt, and 1/8 teaspoon of pepper.
2. Fold in the salmon. Serve with the crackers or vegetables for a lighter option.
Creamy Salmon Spread
Ingredients:
8 ounces creams cheese (at room temperature)
2 tablespoons prepared horseradish
2 tablespoons chopped fresh dill
kosher salt and pepper
1/4 pound of smoked salmon, chopped
crackers for serving
1. In a small bowl, combine the cream cheese, horseradish, dill, 1/2 teaspoon salt, and 1/8 teaspoon of pepper.
2. Fold in the salmon. Serve with the crackers or vegetables for a lighter option.
simple phishhh
a simple fish recipe to go a long with a phishy new year's MEATSTICK!
Simple Fish
Ingredients:
1 lb. fish of choice (tilapia)
4 tbls of white cooking wine
1 tsp lime juice
1/4 tsp dry mustard
4 tbls olive oil
1-2 cloves minced garlic
1/4 tsp blackened seasoning
1 tsp grill time steak seasoning
1. Combine oil, wine, garlic, and lime juice in a large frying pan with a lid. Heat ingredients for about two minutes at a low-medium heat. Place fish flesh side down in mixture for 2-3 minutes. Flip fish to skin side down and season with blackened seasoning, steak seasoning, and dry mustard. Cover and cook until fish is opaque or flakey. Usually about 4-10 minutes, depending on thickness of fish.
Simple Fish
Ingredients:
1 lb. fish of choice (tilapia)
4 tbls of white cooking wine
1 tsp lime juice
1/4 tsp dry mustard
4 tbls olive oil
1-2 cloves minced garlic
1/4 tsp blackened seasoning
1 tsp grill time steak seasoning
1. Combine oil, wine, garlic, and lime juice in a large frying pan with a lid. Heat ingredients for about two minutes at a low-medium heat. Place fish flesh side down in mixture for 2-3 minutes. Flip fish to skin side down and season with blackened seasoning, steak seasoning, and dry mustard. Cover and cook until fish is opaque or flakey. Usually about 4-10 minutes, depending on thickness of fish.
Monday, January 3, 2011
STS9 covers Shakedown Street
Denver 12-29-10 STS9 covers Shakedown Street...... i was there for this and let me tell you---> such a surprise!!! tribe is not a group that typically plays covers so this was an awesome way to open up the three night new years run in denver
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