Monday, June 19, 2017

Cauliflower Broccoli Pancakes with Fried Egg


For the last 8 days I have been on the Wild Rose Detox/Cleanse. I have been struggling with breakfast ideas that are "cleanse approved" until I decided to use up some veggies I had in the fridge. I decided to try a very simplified version of our cauliflower crust pizza (that recipe HERE). 
Turns out this was a brilliant idea (if I do say so myself). 
The recipe for the "pancakes" is only 3 ingredients then there is only 3 more ingredients for the toppings. How easy is that? 
According to MyFitnessPal, one serving (recipe makes 1) is: 214 calories, 14 carbs, 10 fat, 17 protein, and 4 fiber. Even if you aren't following the Wild Rose Detox/Cleanse (website here for more info), this is a great recipe for a healthy, hearty, delicious breakfast. Nutritional info includes pancakes and toppings.
If you are interested in hearing about my experience with the cleanse then be sure to check back. I will do a more extensive post with what I thought after I have finished the cleanse. 


Cauliflower Broccoli Pancakes (with Fried Egg)

Ingredients
Pancakes
1 cup grated cauliflower, raw
1/2 cup cooked, finely chopped broccoli
1 egg

Toppings
1/4 cup sliced onions
fried egg
1/2 tsp garlic powder
salt & pepper

Directions
In a medium mixing bowl, stir together the cauliflower, broccoli, and egg until well combined. 
Heat a frying pan over medium/low heat. Scoop half of the cauliflower broccoli mixture into the pan and press into a circle about 1/4 to 1/2 inch thick. 


Let cook until firm - don't rush it!! I believe it took about 8 minutes on the first side. (I just kept gently trying to lift the edges with a flipper until it felt solid enough to turn over). Gently turn over and cook the other side for about the same amount of time. You want the heat fairly low so the outside doesn't burn and leave the inside mushy. 


When done, move to a plate and keep warm while you prepare the second pancake.

While second pancake is cooking, in a second frying pan, fry the onions and the egg over medium heat until they reach desired level of done-ness. I started the onions frying, when they were turning translucent I pushed them to one side and cracked the egg in. 
To serve: Place second pancake on serving plate with the first. Sprinkle with a little garlic powder and salt & pepper. 
Place fried egg on top and then the onions. Season with a little more salt and pepper, if desired. 


Serve immediately. 


I added a little bell pepper to my plate as the calorie count on these was so low. 


You can leave out the broccoli if you like and these will still work just fine. I just happened to have leftover broccoli to use up and wanted to add a little color. These are definitely best served as soon as they are made. They do not reheat well as they they don't maintain their crispness (read: they get soggy). 
I really liked this and will be adding it to my breakfast rotation. The only thing I will note that makes these tricky is trying to flip them. DO NOT rush it. Let them cook for as long as it takes!! You can cover the pan with a lid for a few minutes to help hold in the heat and cook better if you find the bottom is getting too dark and the pancake isn't cooking through. 

Sunday, June 18, 2017

Samosa Roll Ups


Move over pizza rolls ups, here comes the NEW favorite appie on the block. Samosa rolls up! 
These delicious Indian inspired treat is super easy to whip up and works as a lunch or as an appetizer. It takes about 30 minutes from start to finish. That's it! Seriously. Plus, you can freeze any leftovers and simply reheat them in the microwave (or toaster oven) for a quick and tasty snack anytime. 
I've made these vegetarian but you could add some ground turkey or beef to make them even heartier. 
Looking for a new idea for something delicious, easy peasy, and quick? Look no further. 


Samosa Roll Ups

Ingredients
Filling
2 Tbsp oil
1 small onion, diced
4 cloves garlic, minced
2 cups cooked potatoes, diced
1 cup cooked carrots, diced
1/2 cup frozen peas
2 Tbsp soy sauce
1 tsp curry powder
1/2 tsp cumin
1/4 tsp dried cilantro
1/4 tsp ground ginger
1/4 tsp turmeric
salt & pepper
1 Tbsp water

2 pkgs Pillsbury Crescent Rolls

Directions
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside. 
In a large frying pan over medium heat, heat oil. Add in onion and garlic and cook and stir for 5 minutes. 


Add in remaining filling ingredients. Cook and stir gently over medium heat until well mixed and heated through. 


Remove from heat.
Unroll one can of the Pillsbury crescent dough on a flat work surface. Pinch the seams together well. Spread half of the samosa filling on the dough leaving about 1/2 inch of dough around the outside. 


Roll up jelly roll style.


Slice into 12 slices.


Repeat with the remaining crescent dough and filling. 
Bake at 375 until dough is golden brown - about 15 minutes. 


Remove to wire rack to cool for 5 minutes. Serve warm. 


These are fabulous served with our Rhubarb Relish (link HERE) to dip them in. 


Also, these are great for a potluck as they are super tasty at room temp too.  
I just love the Indian flavors in this and how colorful the filling is. Give them a try! You'll fall in love too, I'm sure of it!

Sunday, June 11, 2017

Sausage and Shrimp Skillet


Who doesn't love meals that are quick and easy and delicious? Crazy people, that's who.
I mean, this skillet meal takes about 30 minutes from prep to table, it's healthy, and - most importantly - it's super tasty. 
I came up with this recipe to use up my shrimp and sausage. All the recipes I was finding online were "gumbo" type recipes and I just wasn't feeling it. This is a simple flavor profile so the taste of the veggies, shrimp, and sausage really stand out. I served it with quinoa but rice or couscous would work just as well. 


Sausage and Shrimp Skillet

Ingredients
1 lb shrimp, peeled and deveined
1 medium orange pepper, diced
1 medium green pepper, diced
1 medium yellow pepper, diced
1 large zucchini, diced (about 4 cups)
3 cloves garlic, minced
8 oz keilbasa, sliced
salt & pepper
1 tsp dried garlic granules
1 tsp dried parsley
1/2 tsp onion powder
1/4 cup chicken broth

Directions
Prep all your ingredients.


In a large skillet over medium heat, cook the shrimp until it is pink. Remove from pan and set aside.
Cook the peppers, zucchini, and onion in the skillet until veggies start to wilt a little - about 5 to 8 minutes. Add in the garlic and sliced sausage and cook, stirring often, until everything is heated through. Stir in the salt & pepper, garlic granules, parsley, and onion powder. 
Add the shrimp back to the pan and the 1/4 cup of chicken broth.


Cook and stir until everything is steamy and hot. 
Serve immediately. 


You can eat on it's own or serve over quinoa, rice, couscous, or even barley. 


According to MyFitnessPal one serving (recipe makes 4 servings) is - 270 calories, 8 carbs, 1 fat, 31 protein, 2 fiber. 
With 1/2 cup quinoa a serving is: 381 calories, 28 carbs, 3 fat, 35 protein, and 5 fiber. 
FYI - leftovers are just as tasty reheated the next day or two. 

Saturday, June 10, 2017

Strawberry Cheesecake Snowballs


This recipe has been floating around in my thoughts for quite a while. It's one that our Aunty Pat used to make for us when we were children and would spend our summers with her and her family. 
For the life of me I couldn't remember what was in it. I thought it may have been Jello but my experiments just were not coming anywhere close to the real thing. Our aunt passed away before I had the chance to ask her for the recipe so I feared it would be one of those childhood memories that would never be recreated. 
As it happened, our sister, Orra, was down for lunch and I was reminiscing about these treats and she said that had the recipe and, even better, it was in Aunty Pat's handwriting. I cannot tell you how excited I was. I asked her to text me the recipe that day so I could make it!
You guys!!! It tastes just like I remember. 


Strawberry Cheesecake Snowballs

Ingredients
1 8oz brick cream cheese, room temp
1/4 cup honey
1/2 cup frozen strawberries in light syrup, thawed and not drained
3 cups mini marshmallows
1 cup whipping cream

Directions
In a large mixing bowl, beat cream cheese until smooth, scraping down sides of bowl as necessary. Beat in the honey until well combined. Stir in the strawberries.


And stir in the marshmallows.


In a separate bowl, whip the cup of whipping cream until stiff peaks form. Fold the whipped cream into the marshmallow mixture.


When well combined, scoop the mixture into 12 mini cups (like Dixie cups) - each cup should hold about 1/4 to 1/3 of a cup. You will also need 12 Popsicle type sticks. I couldn't find any in town so I snapped the blades of off plastic knives and used the handles for my sticks. 


When each cup is filled, press a stick into the center of each one as far as it will go. 


Place all the cups on a cookie sheet or in a pan to make it easier to carry them all.


Freeze until solid - at least 5 or 6 hours. To enjoy - simply make a cut down the side of the paper cup and peel off.


They are light and airy and so cheesecake-y and, in case you were wondering, they are 192 calories each. 


So easy to whip up. 
You could, of course, use popsicle molds instead of the paper cups. Part of my childhood memory is having to peel the cup off before we could dig in so I am partial to the cups. :)

Sunday, June 4, 2017

Rhubarb Marshmallow Cobbler


We love rhubarb around our place. Which is a good thing because, as you are probably aware, once it starts showing up there is a LOT of it. Like.... sooooo much...
That's okay though. It just means we get to experiment with tons of rhubarb recipes. 
The one we are sharing here, for example, is adapted from a recipe our mom found in a Taste Of Home magazine. It has marshmallows in it, which just seemed weird. Of course, we had to give it a try! We drastically cut the sugar in this recipe. The original called for a cup and a half to be mixed in with the rhubarb. We only added 1 Tbsp. Seriously. That's all it needs. 


Rhubarb Marshmallow Cobbler
(Adapted from Taste Of Home, Simple & Delicious)

Ingredients
Bottom Layer
4 cups rhubarb, diced
1 Tbsp brown sugar
1 cup mini marshmallows

Cobbler
1/2 cup butter, room temp
1 tsp vanilla
1 cup sugar
1 3/4 cup flour
3 tsp baking powder
pinch salt
1/2 cup milk

Directions
Preheat oven to 350. Lightly spray a 9 X 9 pan with cooking spray, set aside.
Place diced rhubarb in the prepared pan. Sprinkle with the brown sugar and marshmallows.


Prepare cobbler - In a mixing bowl, cream together the butter, vanilla, and sugar until smooth. In a separate bowl, whisk together flour, baking powder, and salt. 
Beat the dry ingredients into the wet ingredients, alternating additions with the milk. 


Spoon the batter over the rhubarb.


Bake at 350 for approx 50 - 55 minutes, until top is golden brown and it is bubbling. 
Remove from heat and let sit on a wire rack for at least 15 - 20 minutes. 


Serve hot or warm.


The outside pieces are a bit crispier than the inside. 


Of course, the addition of ice cream is a must. 


We found that the with all that lovely cobbler on top the rhubarb did NOT need anywhere near 1 1/2 cups of sugar. The marshmallows add a layer of sweetness without making the cobbler gooey. 


It can be difficult to tell if the cobbler is cooked through - just make sure the top is a dark, golden brown before removing it from the oven, and when tapped it sounds hollow. 
 
 
 
Be sure to stop by Carole's Chatter for more tasty links!

Saturday, June 3, 2017

Watermelon, Strawberry, and Feta Salad


6 years ago yesterday, Sue and I published our very first blog post. (See it here - The Adventure Begins) And now, 6 years and over 1,000 posts later, we are still happy to be here, sharing our recipes and adventures with you. 
It's hard to believe it's been that long. I guess it's true - time flies when you are having fun. We can't thank you, our readers, enough for all the support you have given us. You can still follow us on Facebook (HERE), Instagram (HERE), Twitter (HERE), and Pinterest (HERE) to see what we are up to when we are not on the blog. 
We decided to go with something simple yet beautiful for our blogiversary post. This watermelon, strawberry, and feta salad is ridiculously easy but I was quite surprised at how amazing it tastes. The addition of a balsamic drizzle just compliments the sweet & salty of the fruit and cheese. 
And can we just talk about that gorgeous color for a second. 
Gaaaah!
So pretty. 
Anyhooo...... we hope you have enjoyed our blog thus far and we definitely hope to continue to see you as we grow and learn and make more delicious things! 


Watermelon, Strawberry, and Feta Salad

Ingredients
2 cups watermelon, cubed
2 cups strawberries, sliced
1/4 cup feta, crumbled (divided) 
2 purple onion slices (thin)

Dressing
2 tsp balsamic vinegar
1 tsp olive oil
salt & pepper

Directions
Combine watermelon, strawberries, half the feta, and purple onion slices. 


In a small bowl, whisk together balsamic vinegar, oil, and salt & pepper. Drizzle over the fruit and gently toss to coat. Sprinkle the remaining feta on top. 
Serve immediately. 


From start to finish in about 10 minutes. 
It is best served right away. If you want to make it in advance - just cut up the watermelon, strawberries, and onion together but don't add the feta and dressing until you are ready to serve it. 


According to MyFitnessPal, one serving (recipe makes 4), is: 86 calories, 13 carbs, 3 fat, 3 protein, and 2 fiber. A serving is about one cup. 
This is definitely the next dish you want to bring to your next summer get-together or BBQ. It is super easy to double or triple it for a crowd.   

Monday, May 29, 2017

Chicken Fajita Lettuce Tacos


I'm calling these lettuce "tacos" because of the whole fajita/taco seasoning theme. If it makes you feel better then you can call them lettuce wraps. Tacos sound way more fun though. Just sayin'.
Anyway, this is one of the most simple meals I have ever made for how tasty it is. There is 7 ingredients in total (more if you are making your own taco seasoning) and only takes about 30 minutes from prep to table. Can't complain about that. 
Something else to love about this recipe? The nutritional counts. According to MyFitnessPal one serving (recipe makes 1) is - 343 calories, 20 carbs, 12 fat, 39 protein, 6 fiber. (FYI - The nutritional counts include the sour cream.)


Chicken Fajita Lettuce Tacos

Ingredients
Taco Seasoning
1 Tbsp chili powder
1/2 Tbsp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 tsp ground cumin
1/2 tsp black pepper
1/8 tsp cayenne pepper

Tacos
2 small bell peppers (any color), cut into slices
1/2 onion, cut into slices
1 boneless, skinless chicken breast, raw, cut into strips
1 tsp oil
2 tsp taco seasoning
4 leaves romaine lettuce

Garnish
1/2 Tbsp sour cream

Directions
In a small bowl, stir together the spices. (Note - if you are using bought taco seasoning then skip this step.) Set aside.


Preheat oven to 425. Line a small tray with parchment paper or a Silpat. Place sliced pepper, onion, and chicken on tray. 


Drizzle with the oil and then sprinkle with the taco seasoning. Toss all together to evenly coat. 
Cook at 425 until peppers are soft and chicken is cooked - about 20 - 25 minutes. 


Assemble tacos - stack 2 lettuce leaves together for a more stable taco "shell". Repeat with the other 2 leaves. Fill each with half of the chicken and pepper filling. 


If desired, drizzle with some sour cream.


Serve hot. 


Note - You can make this with raw chicken or you can make this with chicken that is already cooked. I had some frozen, cooked breasts to use up. I simply sliced them while frozen and tossed them in as per the recipe. Because they were frozen when I did this they were heated through and ready to eat by the time the peppers were done.  Also, if you want it more taco-y then just sprinkle more taco seasoning on there. I only ever use 1 to 2 tsps but you can go as nuts as you like!
Quick, easy, healthy, delicious.