Swiss Chard, Bacon, & Butternut Squash Soup (DF)

Soup, is something that I’ve been really into since I’ve decided to change my way of eating.  Eating healthier is much easier if you add soup to your meal list.  Soups are a great way of adding veggies & nutrients, and a great way to have leftovers, which is something that my house usually doesn’t have.
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So, I searched Pinterest for awhile and didn’t find anything.  There are thousands of soup recipes on there, but nothing was sticking out to me.  Then I came across the recipe below & thought about how delicious it sounds.  Plus it’s dairy free so my little ones could eat this without worrying about their bellies hurting.
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This recipe was easy to make, it just takes a bit since you have to cook your squash.  But even with cooking the squash, you can enjoy a delicious dinner with minimal effort.  And if you are looking for a great site, with delicious healthy food, check hers out.  I’m a new fan of it & love all her recipes.

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**adapted from Anya Eats **

Ingredients:
*1 small-medium butternut squash
*1 small onion, diced
*3 cloves garlic, minced
*5 pieces of turkey bacon, chopped
*1-2 TBSP olive oil
*3 C chicken broth
*1 bunch swiss chard, chopped
*salt & pepper
*crushed red pepper

Directions:
*Preheat oven to 350-375 depending on your oven
*Cut butternut squash in half & place on baking sheet
*Bake 30-40 mins until soft
*In a skillet pan, add bacon & cook till it starts browning
*Add onions & cut together till the onion pieces are translucent
*Add garlic.
*Once all are cooked together, add in the coconut milk, chicken broth,  & swiss chard pieces
*Mix well.  Cook on low & let simmer
*Add cooked pieces of the butternut squash
*Add salt, pepper, & red pepper flakes to taste
*Simmer for about 15 mins
~And Enjoy~


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Moro de Habichuela (Dominican Rice n Beans)

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When I was younger, I stayed in an all Spanish community, where I was the only non-Spanish person around.  The lessons I learned from this experience was life changing.  The pieces of their culture that I fell in love with I took and incorporated it into my family’s daily life like their music, dancing, & food.  Plus it helps my two older ones (who are half Dominican) to connect with a part of their heritage.
True Dominican food is absolutely amazing.  If you haven’t tried it, you are really missing out.  The food is not only delicious but very frugal to make.  The 1st dish I’m sharing with you is a staple food that you can make many different ways depending on which beans you use.  It’s a simple delicious filling meal that feeds a crowd.

Moro de Habichuela 
adapted & taken from: Aunt Clara’s recipe
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Ingredients:

  • 4 cups white rice
  • 1 can 15.5 oz kidney beans (or any cooked beans of your choice)
  • 6 cups water
  • 5 tablespoons olive oil divided
  • 2 TBSP tomato paste
  • 1/4c chopped peppers ( i used sweet mini ones)
  • 1 pinch of Oregano
  • 1-2 tsp garlic minced
  • 3 fresh thyme leaves
  • 1-2 tsp chopped Cilantro
  • salt

Directions:

  1. Heat half the oil (2.5 Tbsp) in an iron pot over low heat and add cilantro, garlic, thyme, celery, olives, oregano, cubanela, capers. Cook and stir for a minute, or until the ingredients release their aroma. Stir in the tomato paste.
  2. Add beans, also while stirring, add season with salt. Once heated through, add water and bring to the boil (try the mixture and add salt to taste before proceeding, bear in mind that the rice will absorb some of the salt, so don’t low-ball it).
  3. Stir in the rice and simmer stirring frequently to avoid excessive sticking. Make sure to remove the rice that sticks to the bottom.
  4. When the water has evaporated cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Wait 15 minutes, uncover, add the remaining oil and stir.
  5. Cover again another 5 minutes. After this the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat (if at this point it looks too dry add ¼ cup of boiling water before stirring and covering.

~Enjoy~

Are you a fan of Dominican food?  What’s your favorite dish?


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Strangers & Pilgrims on Earth,

 

7 Spice Pork Roast

Yesterday,  I was preparing for a huge snowstorm.  Some people said a Nor’ Easter was coming.  But sadly, it looks like we’ll only get a few inches of snow.
Because of the storm, I had to go grocery shopping a day earlier, which I’m glad I did.  At our local Shaw’s (which I try to only shop their sales cause it super expensive) I found pork roasts for $.88/lb & split chicken breast for $.99/lb.  At those prices, I had to stock up on my meats, since we were running low.
I don’t about you but I haven’t cooked many pork roasts since they are usually expensive.  So I treated it just like a chicken roast this time around, using lemon juice, pepperoncini,  and spices.  And it came out super delicious.
The aroma filled my kitchen all afternoon.  IT cooked so well, it was falling apart, making it easy to shred it.  This was a comfort meal, perfect for a day like today.  If you make this, I promise you, you won’t be sorry.  It’s definitely worth a try.  Simple & delicious.

7 Spice Pork Roast
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Ingredients
:
3 TBSP lemon juice
handful of sliced pepperoncini (optional)
3 cloves minced garlic
1 tsp rosemary
1/2 tsp thyme
1/4 tsp onion powder
1/4 tsp red pepper flakes
1/4 tsp pepper
1/4 salt

Directions:
1. Place roast in crock pot.
2. Dump the lemon juice on & then add the garlic.
3.  Add the rest of the spices to the top of the roast.
4. Turn roast over so that way some seasoning comes off and will season the bottom of the roast.
5. Cook on high for 6 hrs or so, depending on size of roast.
6. Slice or shred the pork & serve over mashed potatoes or rice.
~Enjoy~

How do you cook a pork roast?


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An Allie Event, A Peek Into Paradise, DIY Show Off, I Should Be Mopping The Floor, Create With Joy, A Life In The Balance, Strangers & Pilgrims On Earth, Sew Crafty Angel, Lou Lou Girls

 

Vanilla Chia Granola

I’m not sure how many of you know that I used to sell baked goods at the local farmer’s markets.  I used to come up with interesting recipes and share them with my customers.  They loved how original I was and the things that I came up with.  I took staples and put my twist on them.  One of my biggest sellers was my Vanilla Chia Granola.
People would come from all around to for it.  Our market was held on the grounds of our local hospitals and I can remember a nurse coming out just for it.  She loved it and looked forwards to it every week.   It always made me smile when people told me how much they love my treats.
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When I stopped doing markets, I stopped making new recipes,  & I stopped baking.  But it’s been a few years and now my kids are asking for some of my delicious treats.  My youngest son has been asking me to make it for 8 months or so.  I would always plan to then something would get in the way.  Well yesterday, I made sure nothing and I mean nothing got in the way of making the granola for my son.
As soon as he walked through the door, he could smell the vanilla/honey combo and knew I finally made it.  He was a happy guy.  I’m sure you’ll please any granola lover in your life.  The best part of this recipe is that you can change the ingredients depending on your tastes and still get the same great granola.

Vanilla Chia Granola
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Ingredients:
8 cups oats
2 c sliced almonds
1 c brown sugar
1 c dried cranberries
2 TBSP chia seeds (reg or white)
1 tsp salt
1-1.5 tsp cinnamon
3/4 c oil (of your choice) 
1 c honey (I used local honey but any will do)
4 TBSP vanilla extract

Directions:
1. Preheat oven to 300 degrees.
2. Combine the 1st 7 ingredients in a bowl.
3. In a saucepan combine the oil, honey, & vanilla over medium heat.  Bring to boil and let boil for 1 min.  It will get fluffy looking which is what it’s supposed to do.
4. Remove from heat and pour over the mixture in the bowl.
5. Stir well, making sure all of the ingredients are mixed together and everything is covered in the honey oil mixture.
6.  Once fully combined, spread granola on cookie sheet spread it out.  You want a layer of granola covering the whole pan.  Usually I do my granola on two pans.
7. Place in oven and cook for 15 mintues.
8. Take out and stir the granola.  Put back in oven for 10 minutes.
9. Take out of oven and let cool for 15-20 minutes.
10. Once cooled, the granola will be hard till you start moving it around.  Then it’ll be fine.  ~And enjoy~  
Simple….Easy….Delicious….


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A Creative Princess, The Jenny Evolution, Nancy On The Home Front, Create With Joy, I Should Be Mopping The Floor, A Life In The Balance, Lou Lou Girls, Sew Crafty Angel

13 Healthy Christmas Foods To Make

When I ask my kids what they think of as Christmas food, they named off sweet treats, desserts, & drinks.  But Christmas food doesn’t always mean unhealthy super sweet things.  Instead, there are numerous delicious healthy food you can make this holiday season.  For some inspiration, to get you started, I collected 13 recipes from breakfast to lunch to desserts to treats, I covered the whole bases, giving you a well rounded list.

Cranberry & Oatmeal Breakfast MuffinsCranberry and oatmeal muffins from eatgood4life.com

Healthy No-Bake Cranberry Jam Tart
Healthy, No-Bake Cranberry Jam Tarts

Chicken-Broccoli Shells & Cheese
Chicken-Broccoli Shells and Cheese | www.diethood.com | Homemade, lightened-up shells and cheese, tossed with chicken and broccoli florets. | #pasta #chicken #recipes

Balsamic Brussels Sprouts W/ Maple, Walnuts, & Feta
Maple Balsamic Brussel Sprouts with Walnuts and Feta

Butternut Squash, Pomegranate, & Goat Cheese Crostini
Butternut Squash, Pomegranate & Goat Cheese Crostini | cupcakesandkalechips.com | #appetizer #horsdoeurves #vegetarian

Wild Rice Salad W/ Cranberries & Nuts
Healthy, whole grain, and gluten free, wild rice with nuts andcranberry salad

Frozen Yogurt Bark
healthy bark recipe

Baked Eggs W/ Mushroom & Parm
Baked Eggs with Mushrooms and Parmesan

Chicken Christmas Salad W/ Avocado, Red Pepper, & Lime
Low-Carb Rotisserie Chicken Christmas Salad Recipe with Avocado, Red Pepper, and Lime [KalynsKitchen.com]

Chocolate Pomegranate Clusters

Christmas Quiche
Christmas Quiche

Prosciutto Wrapped Goat Cheese Stuffed Dates
Prosciutto Wrapped Goat Stuffed Dates with Balsamic Vinegar Glaze - just four ingredients - super easy and delicious - perfect as a last minute appetizer idea!

Christmas Cranberry Dip

**All images are from each site, they are not mine.**
Any delicious recipes that you are going to make or plan to make, please share below.


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Create With Joy 

 

3 Ingredient Apple Spice Snack Cake

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Having apple cravings for this time of the year is great, because it’s one of the things we have an abundance of.   After work today, I finally had to time to make a delicious snack cake that I’ve been meaning to make, my 3 Ingredient Apple Spice Snack Cake.  This cake is as delicious as it sounds and only take minutes to make.  Plus it smells up your whole house with the fantastic fall aromas.  As my boy opened the door, the smell hit him and he was so excited to find out what made the awesome smell.  It’s a recipe to keep on days you want some fall comfort with little efforts.  It’s my go to for a snack cake or a crumb it up as an apple spice crisp & serve it with ice cream.  Either way, your family will thank you by gobbling it all up.

3 Ingredient Apple Spice Snack Cake
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Ingredients:
*4-5 apples sliced (depending on the size of pan used.)
*1 pumpkin spice cake mix
*3/4c butter melted (1/2c left dry spots that didn’t cook so I add a little more butter and it works out well.)

Directions:
*Preheat oven to 350.  Grease bottom of pan.
*Place apples on the bottom of pan, cover completely with sliced apples.
*Sprinkle cake mix over apples covering completely.  I used a smaller cake pan the 2nd time around so the cake was a little thicker.
*Spread the melted butter over the cake mix covering as much area as you can.  Any dry areas should cook when apples release their juices.  If not the last 5 minutes of cooking pull cake out add a tiny bit of water and cook for 5 minutes.
*Place pan in oven and cook for 45-50 minutes depending on your oven & pan.
*Take out and let cool for 15 minutes or so.
*Then slice & enjoy.   Or crumbling up and serve it with ice cream.

What a favorite apple treat/dessert in your house?

Rustic Pumpkin Pie W/ Coconut Cream Topping

One of the biggest & best things I love doing in fall is eating all the delicious foods. I can’t seem to get enough, hence why I decided to this as my 31 day series. This year I’ve changed how I eat and I would like to continue with eating healthier food. But there will be days, that this won’t apply to. My month of recipes with be a mix, old & new, healthy & not, unique & common (with a twist of course), home made or semi etc.

pumpkin pie

This image isn’t good, I didn’t have much time to take one tonight. Don’t judge this recipe by the image.

Today’s recipe is one that I have been meaning to make but never got around to it.  Well today is the day.  I loved the pie but only half the kiddos like it since it wasn’t sweet.  They were expecting something with lot of sugar in it like blueberry pie.   I love the taste of this pie but if you’re looking for something a little sweeter either use sweetened coconut or add a little bit of sugar.  But if your like me who love pumpkin and coconut but not a huge sugar fan, you’ll love this recipe.  Another great thing about this recipe, was the crust I used.  I loved how the granola tasted with the coconut and pumpkin.  Such a great combo!

Rustic Pumpkin Pie W/ Coconut Cream Topping
adapted from: Cynthia Presser
serves 8

Ingredients:

  • 3 cups of puree pumpkin
  • 1 premade crust ( I used a granola one)
  • 1 can (14 oz) sweetened condensed milk, divided
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 cup (7 oz) unsweetened coconut

Directions:

  • In a food processor add the pumpkin, ginger, cinnamon, & half of the milk.  Mix well.
  • Pour pumpkin mix into pie crust and spread out.  It will fill most of the crust so don’t worry.
  • Mix the remaining milk with the coconut.  Mix well.
  • Pour over pumpkin mix in the crust and spread out.
  • Bake @ 350 for 20-30 mins
  • Take out of oven let cool for 15 mins.  Then transfer to fridge to let cool for a hr or two.
  • Slice when ready to eat.

~Enjoy~

31 days series Intro: Eating My Way Through Fall

31 days series
Tomorrow is October 1st, which means that the 31 days series will begin.  This event is a popular blogging event that over a thousand bloggers take part in.  This year, I’m excited to be joining the crew of wonderful blogging working our way through our chosen theme.  I thought awhile about the different topics I could do and finally came up with a fun topic.  My theme for this event is “Eating My Way Through Fall”.
Fall is my favorite time of the year.  I love cooler nights, warm comfort food, sitting around the fire, delicious desserts…….. Since food is a big part of our lives and fall, what better way to celebrate than than eating, exploring different textures, flavors, &  combinations.  Starting tomorrow, I will be adding a new delicious recipe for you guys to try.  Join me every day for the next 31 days to see what  new recipes I have for you….some new….some old,….some unique….but all delicious.  Be sure to follow along with my blog by bookmarking this page or signing up for email updates.

31 days series thumbtackAre you doing your own 31 days series?  What’s your theme?  Leave me a comment so I can follow along.  Any suggestions on what types of recipes you would like to see?  


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Fall Camping: 7 Frugal Ideas To Get You Started

Ever go camping in the fall?  If you not, you are surely missing out.  Cooler nights….hot cocoa by campfire….crockpot meals….trick or treating….snuggling around the fire….kayaking during foliage season….sharing stories, drinks, & good food….What could more exciting than fall camping!?!?
This week, I’m getting ready for our last weekend of camping for this year.  The weekend isn’t supposed to be a great one, lots of rain, but that won’t deter us from having a grand ol’ time.
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Since it’s our last trip of the year, I’ve got a few things I wanted to do, but of course I want to keep it low key, not spending much.  Here are 7 Frugal Ideas to help get you started:
*Plan delicious but easy seasonal comfort dinners such as casseroles, chili, or crock pot meals.  Here are a few suggestions:
~Potato, Corn, & Sausage Bake
~Salsa Verde Chicken for Tacos
~Nachos
~Sweet Potato Chili
*Figure out a few fun games to play ahead of time (the more you incorporate nature the easier it will be.)  Our favorites are:
~glow in the dark tag or hide n seek
~plan a scavenger hunt (make it as easy or difficult as you like)
~make words or sentences from the nature
~make leaf people using only what you can find
*Campground offering trick or treating here are few ideas to keep your cost down:
~use your kids dress up clothing
~buy a pack or two of Halloween makeup @ the dollar store & paint their face
~ask a friend if they have anything you could use
~search around the house & make something from what you find
*Warm desserts will hit the spot on any cool night.  Some of our favorites are:
~banana boats
~shortbread cookie s’mores
~warm apple cake
~cobbler (you can use an assortment of berries or stone fruit)
*Bring extra blankets or throws to snuggle with around the fire or for a chilly night
*Set aside some “mindful minutes” time.  This is what I call the time I use to be mindful & live in the present.  It has a catchy ring to it huh?  Here a few examples to get you started:
~explore mother nature through canoes or kayaks, hiking trails, or a walk around the campground
~take in everything around you: smells, sounds etc…
~disconnect from all electronics for as long as you can during your trip
~meditate
*Decorate inside & out of your camper or tent….making it cozy & fun
~add a few throw pillows & blankets can really liven the space up
~lighting is important: have fun lighting on the outside & practical lighting on the inside
~get kids involved having them come up with a few ways to give the space some life
~make it fun since fun equals cozy….the kids will love it
BONUS:
*Embrace the weather & have fun with it
~if it rains bring boots, extra clothing, & shoes.  Then lets the kids have fun it in running around & playing games
~windy days bring kites for some extra fun in the campground field
~cold days bring extra sweaters or jackets, thermal underwear & undergarments

****If you are interested in some of the above recipes, please let me know and I’ll make a post with the favorite recipes people are interested in. ****

Got any delicious camping recipes?  Or any great camping tips?  Please share them in the comment section below.


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Katherine Corner

10 Fun Camping Food Ideas

In lieu of our upcoming camping trip, I thought it would be fun to do a round-up of some fun camping food I found while searching for budget friendly ideas.  Just click on the images to get to the recipe.  **Side note-The images are not mine, they are from the recipe sites.**   ~Enjoy~
Fruit Salad W/ Honey-Lime Dressing

Grilled Bananas W/ Coconut Caramel Sauce

Chocolate-Covered Watermelon Bites
Chocolate-Covered Watermelon Bites Recipe
Campfire Eclairs
Campfire Eclairs will be a new tradition. A campfire treat that tastes as pretty as it looks. So clever and easy!
French Toast Roll-Ups
French Toast Roll-Ups - cream cheese, fruit, or whatever fillings you like rolled up in cinnamon sugar bread. the-girl-who-ate-everything.com
Pineapple & Ham Skewers
Ham and Pineapple Kabobs
Grilled Pineapple

Dark Chocolate Covered Pineapple
dipped pineapple_1
Mini Bun-less Cheeseburger Bites

Mexican Corn On The Cob
Mexican Corn on the Cob - This is the best way to serve corn, brushed with melted butter and sprinkled with chili powder, cheese and lime!
What’s some of your favorite camping foods?  Got any good recipes to share?