Tag: Recipe

Recipes

Garlic and Herb Rice Pilaf

Nicole
I needed a side dish for dinner one night and needed an excuse to open my first box of orzo. After looking around online I found this wonderful recipe and had to give it a try. 

This is a very good recipe! Not only full of flavor but easy to make too! That’s right up my alley! I can easily see us having this again. I love anything flavorful and easy.

The only thing I would do different next time is to serve it with other things that are not as flavorful so that this recipe can shine all one its own! I bet you could even add some ham or chicken to it as serve it as a main course!


Ingredients:
  • 1 tablespoon olive oil
  • 6 garlic cloves, peeled and thinly sliced
  • 1/2 cup orzo pasta, uncooked
  • 1/2 cup long grain rice, uncooked
  • 1 (14 1/2 ounce) can chicken broth
  • 1/3 cup water
  • 1/3 cup fresh basil leaf, thinly sliced
  • 1/4 cup fresh Italian parsley, minced
  • 1/4 teaspoon salt

Directions:

  1. In a large nonstick skillet heat oil over medium-high. Add garlic and cook for 1 minute, being careful not to burn.
  2. Add orzo and rice; cook 4-6 minutes longer or until lightly browned.
  3. Stir in broth and water.
  4. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes, until rice is tender and liquid is absorbed. (Add more water as needed if rice and pasta are not done before liquid is absorbed).
  5. Stir in the basil, parsley and salt

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Recipes

Chocolate Smoothie Dessert (Dr. Oz Recipe)

Nicole

I recently saw this recipe online. I knew I had pretty much everything on hand so on a whim I made up a pitcher full. The recipe is delicious but dare I say it had a bit too much chocolate in it. I thought the flavor was a bit overwhelming.

Next time I make it, and believe me there will be a next time, I would only add a ½ cup of unsweetened cocoa powder. It’s not that it was a good overwhelming chocolate flavor but more of a bitter chocolate flavor. I loved it don’t get me wrong, but I would just tweak it next time.

The only change I made was leaving out the monk fruit and using stevia instead. I don’t even know where I would find a monk fruit but I certainly didn’t have any on hand. I think what’s great about this recipe is the base of the recipe. You could really do so many things with it. The basic premises is making a dessert smoothie that is a dessert and healthy at the same time.

I think you could change the coca powder to PB2, use a banana pudding or a vanilla, change the powdered milk to an almond or coconut milk and use more ice and even add a bit of vanilla or almond extract to give it a whole new flavor. So many options to make this recipe pop!


Ingredients:

  • 1 1/2 cups cold water
  • 1/2 cup plus 2 tbsp. unsweetened cocoa powder
  • 3 tbsp. fat-free milk powder
  • 5 tbsp. instant sugar-free chocolate pudding
  • 12 packets monk fruit powder, stevia, or Honey (Thanks Alison)
  • 6.5 cups ice, crushed or cubed

Directions:

  1. Add all ingredients to blender and blend on low for 30 seconds, then on high for 30 seconds.
  2.  Add half of ice to blender. Start blending on low, then slowly increase speed. Add remaining ice and blend on low, then slowly increase speed. 

Original Recipe Source


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Recipes

Brisket Tacos… Repurposing Leftovers!

Nicole


I made an amazing Coca Cola Brisket last week. It turned out better than I could have ever imagined. One of the things I did with the brisket was I made brisket tacos. I never really thought about a brisket taco until a few weeks ago when I was at a restaurant that had them on the menu.

Brilliant! What a great way to use up some leftover brisket. I hate when food goes to waste, but yet I had the same old left overs. With that in mind why not take the brisket we already had left over and turn it into brisket tacos? Might I say … repurposing!

My brisket already had bell pepper and onion in them so I didn’t have to add any extra veggies. I paired the brisket meat with anything and everything you might normally have on a taco. We used flour tortillas, cheese, sour cream, lettuce, and tomato. Topping off the brisket with veggies was a huge hit. The entire family devoured the brisket leaving none left… not even a single drop.

I may not like leftovers but I am more than happy to call it a fancy name like repurposing food!

What leftovers do you like to repurpose?

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Recipes

Coca Cola Crock Pot Brisket

Nicole

This recipe turned out fantastic. We actually ended up using it for two different meals. This is the brisket that keeps on giving! I got a 12 pound brisket for $10 and we have gotten at leave 6 meals out of it. 

I couldn’t be any more pleased with this recipe. I have one more quarter of a brisket that I plan on using exactly the same way. We all loved it. Not only did we use it to make brisket tacos, but we used it for barbeque sandwiches.  Excellent!


Ingredients:
  • 3 lbs. brisket
  • 1 bell pepper sliced
  • 1 onion sliced
  • 1 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 2 cans Coca Cola (Not Diet!)
  • 2 Tbsp. olive oil

Instructions:

  1. In a large Dutch oven add olive oil then turn the burner on a medium high heat. Once the oil starts to smoke add brisket and keep turning until all sides including the ends are a nice deep brown. The meat may stick a bit. If it’s sticking give it an extra minute or so on that side and it should life off the pot.
  2. Once each side has been browned add the brisket to a lined crock pot. Then coat the brisket with the spices. 
  3. Add the sliced onions and bell pepper to the crock pot (just spread them out evenly)
  4. Next not only pour the Coca Cola on to the brisket, but add the remaining juices from the browning pot also.  That’s too good to waste!
  5. Cook on low for 6-8 hours depending on your brisket and crock pot (Mine took exactly 8 hours then the meat fell apart). 
  6. Every hour I would turn the brisket so that all sides were getting coated and wouldn’t dry out.
  7. Remove from the crockpot and let rest for 15-20 minutes.
  8. Slice against the grain (This will prevent it from being stringy)

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Recipes

BLT Wraps (Paula Deen)

Nicole


This recipe is delicious! I really loved it. I made it a little different than the directions listed below. I made the dressing in a large bowl then added the chopped lettuce and the bacon to the bowl so that everything was evenly coated I thought it would taste better to have everything combined together. Then I added the salad mixture to tortillas and topped with tomatoes (Not everyone in my house eats tomatoes or I would have probably added everything to the bowl).

This recipe is so good assuming you like honey mustard. It’s easy to make and great for the summer heat. Boy is it hot here in Texas! We are looking for anything to stay cool and keep the house cool. This recipe hits the spot.

You could even cheat and use bacon bits instead of actually having to cook bacon! I love cheats!!

Ingredients:
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 4 tablespoons mayonnaise
  • 4 (10-inch) flour tortillas
  • 8 slices bacon, cooked crisp (You could even use bacon bits)
  • 8 green leaf lettuce leaves
  • 8 slices tomato
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper


Directions:
  1. In a small bowl, combine the honey, mustard, and mayonnaise. 
  2. Spread evenly on the tortillas. 
  3. Top each with, 2 slices bacon, 2 lettuce leaves, and 2 slices of tomato. 
  4. Drizzle olive oil over the tomatoes and season with salt and pepper, to taste. Fold 1 edge of each tortilla over the filling, roll up tightly and put them, seam side down, on a cutting board. 
  5. Cut as desired and secure with wooden picks, if needed. Arrange them on a serving platter and serve.

Original Recipe Source

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