Blueberry Mango Quinoa Salad

Am I the only one on here?  :)  I found this recipe on pinterest, but I tweeked it quite a bit. It is a really good healthy recipe.  Have you tried quinoa yet?  I tried it a couple of years ago and the kids didn't like it because it had a bitter taste.  Later I read somewhere that you have to rinse it first to get rid of the bitter taste and now we like it.
4-5 cups cooked and cooled quinoa -follow instructions on package
1-2 mangos, diced
1 cup blueberries
1/2 cup craisins
1 cup cucumber chopped

Dressing:
1/4 cup olive oil
1/4 cup fresh lemon juice
10 fresh basil leaves
1 T. agave (original recipe had no sweetness...just my preference)
salt and pepper to taste

Combine and enjoy!

I will be trying more quinoa recipes...I'll let you know how it goes...if you actually read this. :)

Squash Bake

This is the best way, in my opinion, to eat squash. I love this recipe because it takes boring squash that you can serve during the week and makes it yummy & special without making it super fattening.

This is actually a Jillian Michaels recipe, so it is pretty healthy...well depending on how much yummy buttery cinnamon pecan topping you add. I usually double the recipe for the topping because Jared always wants seconds when I serve this and he adds more topping than it calls for.

FYI: If you use the recommended amounts than the total calories per serving are 190

Ingredients

1 Butternut Squash (cut into 4 servings)
2 Tbsp. Butter, melted
1/4 cup Pecans, chopped
2 Tbsp. Brown Sugar, packed
1/2 tsp. Cinnamon
1/2 tsp Ground Ginger

Instructions

Squash:
Cut squash into 4 equal servings. Remove seeds & fiber. Place cut side down in baking pan with small amount of water in bottom. Bake in a 350 degree oven 45-50 minutes or until squash is tender and can be pierced with a fork. (Or place squash cut side down in a microwave-safe container. Add a little water. Microwave on High 5-7 minutes, turning dish once. Continue cooking, if necessary, until squash is tender.)

Topping:
Meanwhile, combine butter, pecans, brown sugar, cinnamon, and ginger. Heat on top of stove or in microwave oven until butter melts. fill center of each squash half with one-quarter of the pecan mixture. Mix some of the cooked squash with the pecan filling. Serve immediately.

I serve mine directly out of the oven without removing the skin. Just place on plate add the topping and eat with a spoon.

Shaved Brussel Sprouts w/ Garlic & Lemon

I'm always looking for healthy ways to make vegetables taste better. This one is my new favorite. I never really thought I liked brussel spouts until I tried this recipe, now I really do. So give it a try.

Remember: this is really more of a method than a recipe so change it up to suit your family.

Ingredients

3 cups Brussels Sprouts
2 Garlic Cloves, minced
1 tsp. Lemon Juice
Extra-virgin Olive Oil
Salt & Pepper

Instructions

Clean brussel sprouts by tearing off outer wilted layers & chopping off bottom end. Shave brussels very fine with a sharp knife. Then rinse to wash of dirt.

Place a pan over the burner on med-high heat. Let it get REALLY hot. (I let mine preheat for about 5 minutes). Add the oil, let heat another 30 seconds.
(Note: the goal is to let your pan get really hot and to sear the sprouts; not to steam them. If the sprouts don't brown quickly then your pan isn't hot enough. When the sprouts are done they should still have a bite to them.)

Add Brussel spouts and salt & pepper to taste. Once you have some good color (about a minutes) add the garlic and cook another 30 seconds.

Pour the mixture into a bowl and squeeze in lemon juice. Mix well and serve immediately.

Potatoes Supreme

a.k.a. funeral potatoes, but really good ones.

6 medium red potates, boiled and peeled
1/4 cup butter
1 pint sour cream
1 can cream of chicken soup
1/4 cup chopped green onions
1 1/2 cups shredded cheddar cheese (in my opinion, the sharper the better)
corn flake crumbs

cook potatoes; cool, peel, and grate. Melt butter and mix with soup. Blend in sour cream, onion, and cheese. Fold in potatoes. Spread in a 9x13 pan, greased. Top with corn flake crumbs. Cook at 350 for 1 hour. Serves 10.

you could also add chopped ham if you like it.

The Most Wondering Cherry Jello You Will Ever Taste in Your Entire Life

quite the title ehh? But really very good!

1-6 oz pkg. cherry jello
1 large can crushed pineapple
1 can cherry pie filling
1-3oz pkg. vanilla instant pudding
1 cup milk
2 cups cool whip

Combine cherry gelatin with 2 cups boiling water. Omit 2 cups cold water or ice cubes. Add crushed pineapple with juice and cherry pie filling. Chill. Combine pudding with 1 cup milk and beat. Add cool whip. Spread over chilled jello. Serves 8-10. enjoy!

Jade Pearl Rice with Vegetables

I really love the taste of this rice dish. The Rice is a specialty rice and can be purchased at REAL FOODS.

1 Cup Jade Pearl Rice (Lotus Foods)
1/3 Cup finely cut carrots
1/3 Cup finely cut celery
1/4 Cup fresh parsely, chopped
1/4 Cup grapeseed oil (also available at the health food store)
Herbes de Provence
Real Salt
Beau Monde
Pepper

Cook rice in rice cooker according to directions on package. Meanwhile, using a large sautee pan, sautee carrots and celery in grapeseed oil until slightly tender. Add parsley and 1 tsp. Herbes de Provence - cook a few minutes longer. Once rice is done, add rice to the vegetables and mix well. Season to taste with a little Beau Monde and/or Real Salt and pepper. (If it seems too dry, add a little more oil)

Serves 4

ITALIAN GREEN BEANS

I have had several requests for the recipes used at Duke's wedding luncheon. Two of the recipes are already listed on the blog. The first, Mona's Teriayaki Chicken, and the second, Everything Tossed Salad. The Chicken turns out wonderfully if done exactly as the recipe says. However, Candace, thought it would be more attractive if we did the chicken on skewers. Therefore, we cut the chicken thighs into 1/2 inch-3/4 inch strips before we marinated it. After marinating, we put the strips onto skewers. We baked the skewers in the oven until the meat was done, which took less time then the recipe, because the chicken pieces were smaller. We made the sauce as explained in the recipe.

The Everything Tossed Salad is a family favorite shared with us by Rob's sister Mashelle. The recipe is great. However, for the luncheon, we omitted the apple, and the avacado so we didn't have to try and keep them from browning. We also decided to use red wine vinegar instead of white wine vinegar (the red wine vinegar is a little prettier for serving) . we used canola oil instead of Olive Oil ( it is cheaper) and we whisked about a Tablespoon of sour cream into the dressing (this was to try and help keep the dressing emulsified better). If I were making the salad for my family, I would double the dressing recipe.

ITALIAN GREEN BEANS

This recipe was borrowed from the Lion House Classics recipe book. Candace and I thought this was a great recipe and very easy.

4 slices thick bacon
2 tablespoons bacon drippings
1 green onion, chopped
1 tablespoon chopped green pepper
1 can (16 ounces) green beans, drained (we used frozen, cut green beans)
1 can (16 ounces) italian seasoned diced tomatoes (we used S&W brand)
1 teaspoon salt

Saute bacon in hot frying pan until cooked but not crisp. Remove from pan. Measure 2 tablespoons drippings into frying pan. Add onion and green pepper, cook until soft but not brown, about 5 minutes. Add green beans, seasoned tomatoes, salt, and bacon pieces. Stir, cover and simmer until beans are heated through. Makes 6 servings. I would recommend serving these with a slotted spoon so that you avoid extra liquid on your plates.

The last recipes to post are Buttermilk Pie and Berry Sauce

Rice and Black Bean Pilaf

The other night I made Crystal's yummy Baked Chicken Taquitos which we loved. On the side I served this beans and rice dish and we thought it was really good. So I hope you like it too.
I adapted this recipe from Ellie Krieger of the Food Network.



Ingredients
1 cup rice (my favorite rice is uncle ben's. If you haven't tried it you should.)
2 1/4 cups low-sodium chicken broth
1 tablespoon olive oil
1 small onion, diced (1 cup)
2 cloves garlic, minced
2 teaspoons fresh chopped oregano or 1 teaspoon dried
1 stalk celery, finely diced
1 large carrot, finely diced
1 teaspoon ground cumin
1/2 teaspoon dried chili flakes
1 (15.5 ounce) can black beans, drained and rinsed
1 small tomato, finely diced
3 Tbsp. roughly chopped cilantro

Directions
Place rice and chicken broth in a saucepot and bring to a boil. Reduce heat and cook rice, covered, until tender and all the liquid is absorbed, 30 to 35 minutes. Remove from heat, uncover, and fluff with a fork. (I ignored these instructions and cooked the rice in my rice cooker how I normally cook rice...with a little salt, butter, 2c. water and 2 chicken boullion cubes.)

Heat the oil in a large saute pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 5 minutes. Add garlic, oregano, celery, carrot, cumin and chili flakes and cook, stirring occasionally, until carrots are tender but not mushy, about 6 minutes. Stir in black beans and tomato and cook until just warmed through, about 1-2 minutes.

Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with cilantro.

Apple Snickers Salad

Mom got this recipe from a neighbor and it is delish. I figured I better post it or you'll never get the recipe from her.

Ingredients:
3-4 lg. or 5-6 sm. granny smith apples ( I use more when I make it)
4 lg. (not king size, unless you want more snickers than apples :)) Snickers bars (I think I use 5)
1 (12 oz.) container or cream cheese, softened
1 cup sugar
1 lg. Cool Whip, thawed

Instructions:
Chop apples (you can peel if you prefer but I don't) and snickers bars.

Beat sugar and cream cheese until combined. Fold in Cool Whip.

Mix everything together and chill for at least an hour before serving.

Pot Stickers

These were really yummy if you like pot stickers. I made them as the main dish and served with rice.

Makes about 60 potstickers or one package of wonton wrappers

Ingredients:

• 1 package wonton/dumpling wrappers (2-inch circle)
• 1 C thinly sliced Napa /Bok Choy cabbage
  
• 1 lb ground pork
• 2 t minced fresh or bottled ginger (I had ground ginger and used 1 tsp. and it worked fine but it would probably be better with fresh)
  
• 2 finely chopped green onion
• 1 t salt
• 1 t soy sauce
• 1 t rice wine vinegar
• 1 t sesame oil

1. Dice 1 C. cabbage into very tiny pieces. In a large bowl add all ingredients except for wonton wrappers and dipping sauce, mix well with hands.

2. Lightly flour 2 cookie sheets, get out a small bowl of water to dip your fingers in. Wet one side of the wonton wrapper, spoon 2 t. filling on the center of the wonton wrapper. Fold in half and pinch edges closed.

3. Place pot stickers on a lightly floured cookie sheet. Continue until mixture is gone.

4. Refrigerate until ready to serve

To serve:
1. Heat 1 Tbsp. oil in a non-stick skillet (Must be non-stick. They are called pot stickers for a reason). Place the wontons in the skillet on med-high heat (wait for the oil to get hot before placing them in.)

2. Add water to cover the pouches one-third of the way up. Cover and reduce temperature. Cook until liquid is gone. (7-8 minutes)

3. Flip and cook reverse side until crispy. Serve hot and dip in sauce to eat.

*A more healthy way to cook pot stickers is to drop the pot stickers into a pot of boiling water . When they float to the top they are done. Serve warm with sauce.

*These freeze really well. If you want to freeze simply freeze them on the cookie sheet for 1-2 hours. Then transfer to a freezer bag.

Dipping sauce:

• 4 T. soy sauce
• 4 t. balsamic vinegar
• 4 t. brown sugar
• 3-4 clove minced garlic
• Crushed red pepper flakes
  

Combine ingredients and place in small bowls for each person to dip their pot stickers in.

*This doesn't make a ton of sauce.

Oven-Barbecued Pork Chops and Sautéed Kale

I got these recipes from Good Things Utah. This is a really easy, inexpensive, and healthy meal.

When I saw the recipe for Kale I wasn't so sure about it, but I thought I'd give it a try. It is a dark leafy green that when cooked doesn't loose it's bite. I want to say it tastes smiliar to spinach. Also like spinach, it has lots of good vitamins it it. Jared and I both liked the way it tasted. It's a great alternative if you're getting sick of the usual veggies you cook.

I also made some brown rice to go along with this meal.

OVEN-BARBECUED PORK CHOPS

Ingredients
6 Pork loin chops

Kosher salt
freshly ground pepper
olive oil
1 lg onion, diced
2 clove garlic, minced
2/3 cup orange juice
1 cup barbecue sauce

Instructions
1. Preheat oven to 400°F.

2. Head a large ovenrproof skillet over high heat. Drizzle both sides of pork chops with olive oil and sprinkle on salt and pepper. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

3. Add about 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

4. Transfer the pan to the oven and bake for 15 minutes. Serve the sauce over the pork chops.

SAUTEED KALE

Ingredients
1 tablespoon extra-virgin olive oil

1 bunch Kale, ribs removed, coarsely chopped (see Tip)

½ cup water

2 cloves garlic, minced

2-3 teaspoons balsamic, sherry, or red-wine vinegar

2 tablespoons bacon bits (make your own or store bought)

Salt and Pepper

Instructions
Heat 1 tablespoon oil in a large pot over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, pour out any remaining water. Add garlic and cook until fragrant, 30 seconds to 1 minute. Remove from the heat. Toss with vinegar, salt, and pepper to taste and top with bacon bits.

Tips
When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

Spicy Black Beans and Yellow Rice (to go with chicken enchiladas)

Spicy Black Beans: 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice: 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Garlic Roasted Potatoes

This is more of a suggestion than a recipe. I have made these potatoes more than I can count. Jared Loves them!! Jared isn't a fan of baked potatoes so this is my alternative. I like to eat them dipped in BBQ sauce or ketchup but they are also great by themselves.

3 lb. red potatoes (or as many as your family will eat)
1/4 cup Olive Oil ( or until potatoes are coated)
1 Tbsp. Salt (or until it looks right)
4-5 garlic cloves, chopped (add or minus a few)
2 Tbsp. Parsley (just eyeball it)

Chop potatoes into desired wedges. I usually cut them pretty small so they become more crisp. Then add the remaining ingredients. Place in a 400 degree oven on a roasting pan, covered in aluminum foil. Bake for 45-60 minutes or until golden brown. Sometimes I bump the temp. up really high halfway through to speed things up and they still turn out great!

Salsa Fresca with Avacados

4 medium tomatoes, diced into small pieces
1-2 avacados, also diced small
1/4 C. diced red onion (you can use a yellow onion also), dice these as small as possible!
Juice from 1 -2 limes
Cliantro (I use about 1/4- 1/2 cup)
1/2 Jalapeno pepper, seeded (optional)
Garlic salt to tast
pepper to taste

Combine all ingredients, and enjoy! And yes, I don't like avacado's, but I've found that if I can't taste them, I don't mind them!

Sweet Pork Barbacoa and Lime Rice

This has been edited as of 5/10. I've changed the measurements to how I like to make it (the pork) -Candace

Sorry Candace I forgot to post this until now. I found this recipe on another blog and it actually tastes a lot like Cafe Rio's Pork. Also the rice is really good. I just cooked it in my rice cooker and it turned out great! Although I think I may have added more liquid or less rice so the rice didn't get dried out. Then I served the pork and rice together with homemade(Costco) tortillas. Jared loved it!

Ingredients:
4 lb. pork roast
2 (8 oz.) cans tomato sauce
4 cloves garlic, diced
1 1/4- 1 1/2 C. brown sugar, packed
1 T. cumin
2 c. Dr. Pepper
2 T. molasses
1 T. onion salt
½ t. salt
Pepper to taste

Directions

Mix all ingredients except pork, salt, and pepper until sugar is dissolved. Season the pork with salt and pepper. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shred pork and return to liquid halfway through cooking time. Serve with Lime rice.


Lime Rice

Servings: 4 cups

Ingredients

2 cups Rice
2 Tbsp. Butter
2 (14 oz.) cans Chicken Broth
¾ tsp. Salt
Pepper to taste
Juice of 2 Limes
Zest of 1 lime
3 Tbsp. chopped cilantro(I used more because we LOVE cilantro)
¼ tsp. cumin

Directions

Add all ingredients in Rice cooker. Or melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes.