Mango Peach Lemonade

This may be the best lemonade I've ever had!

1 mango, pitted and peeled
3 medium peaches, pitted
1 cup fresh lemon and/or lime juice
3/4 cup agave nectar (may substitute 1 cup sugar)
water

Put all ingredients in blender with some water and blend until smooth. Add water and ice to make 2 quarts. This recipe can be adapted in dozens of ways. You can use 2 mangoes and no peaches, or 4 peaches and no mangoes. Try using blackberries, raspberries, strawberries, nectarines, cherries, or kiwi!

Salsa de Tomatillo (Green Chile Salsa)

I am in love with this recipe. I always buy canned enchilada sauce and I'm never really satisfied with it. It's too hot, or too mild, or has too much fat, or is too thin. Well no longer! From now on I'm making my sauce from scratch! If I knew how easy this was I would have done it a long time ago! This makes a thick, flavorful sauce that you can dip chips in, use in your enchiladas, throw on top of tamales, you name it! Its totally healthy, so you can eat as much as you want. Use more or less peppers according to your taste. Throw everything in the blender and simmer for 15 minutes. Hello! Why didn't I make this years ago?!

Salsa De Tomatillo

1 pound tomatillos, husked and quartered

1 small onion, quartered

2 cloves garlic

1 serrano chile pepper, seeded and diced

1 jalapeno pepper, seeded and diced

Handful of fresh cilantro

1 Tbsp fresh lime juice

1 teaspoon oregano

1/2 teaspoon ground cumin

1 1/2 teaspoons salt, or to taste

Place all ingredients into blender and blend to desired consistency. Pour into saucepan and simmer 15 minutes.

Aloha Chicken Salad and Pina Colada Vinaigrette

Richard found this recipe to use for a scout campout. Those boys were spoiled with gourmet food! This salad is a knock-off of Zupas salad. The Vinaigrette is SO yummy!

Aloha Chicken Salad

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1/2 cup shredded coconut

3/4 cup crumbled feta cheese

3 chicken breasts, cooked, cooled & cubed

1 1/2 cups tortilla strips, optional

toasted coconut, optional

Toss salad ingredients together in a large bowl or layer on a platter.  Top with tortilla strips and toasted coconut if desired. Serve with Piña Colada Vinaigrette dressing.

Piña Colada Vinaigrette

1 1/4 cup olive oil or canola oil

1/3 cup apple cider vinegar

1/3 cup Mr. & Mrs. T's piña colada drink mix (a white liquid in a tall bottle, find it in the liquor isle, with the cocktail mixes)

1/2 cup sugar

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

In a blender combine all ingredients. Keep blending until the dressing is emulsified & thickened.  

Adapted from www.ourrecipeclub.blogspot.com

 

Coconut syrup

Divine. What more can I say?

1/4 cup butter *see note   
3/4 cup buttermilk
1 Tbsp light corn syrup
1 cup sugar        
1/2 tsp baking soda
1 tsp coconut extract
1/4 cup shredded coconut (optional)

Place butter, buttermilk, corn syrup, and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda, flavoring, and coconut. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

*You can substitute extra virgin coconut oil for the butter. Very delicious. Coconut oil is a saturated fat like butter, but it is all healthy fat and no cholestrol! It works great in this recipe. I also love to spread it on my toast instead of butter. Delicious!

Sourdough Waffles

I have a recipe for Overnight Waffles on here that is quite similar. This recipe is MUCH healthier than that one and I think it tastes just as good!

1 teaspoon instant yeast
2 cups whole wheat flour (whole wheat pastry flour makes for a very good texture. You can buy it in bulk at Winco.)
1 Tablespoon sugar, splenda, or honey

1 teaspoon baking soda
1/2 teaspoon salt
2 cups water
2 Tablespoons canola oil
1/2 teaspoon vanilla
3 egg whites or 1/2 cup liquid egg whites

1. Before going to bed, combine the dry ingredients and stir in the wet ingredients except for the eggs. The mixture will be loose. Cover with plastic wrap and set aside overnight at room temperature

2. Preheat the waffle iron and spray with cooking spray if needed. Beat the whites until they hold soft peaks. Stir them gently into the batter. Batter may be thin.

3. Pour batter onto the waffle iron and bake until the waffle is done, usually 3 to 5 minutes, depending on your iron. Serve immediately or keep warm for a few minutes in a low oven.

Chile Relleno Casserole

This is actually nothing like a chile relleno, but hey, it still tastes good! I used 93% lean ground turkey instead of ground beef, and it was so delicious. Adapted from allrecipes.com.

 

Chile Relleno Casserole

1 pound lean ground beef

1 onion, chopped

1 Tbsp minced garlic

1 packet taco seasoning

1 or 2 (4 ounce) cans diced green chile peppers, drained

1 1/2 cups shredded Cheddar cheese, divided

4 eggs

1/4 cup all-purpose flour

1 1/2 cups milk

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large skillet over medium high heat, combine the ground beef, onions and garlic and sauté for 5 to 10 minutes, or until browned; drain excess fat. Add taco seasoning and green chiles and stir to combine.

3. Spread mixture in a 7x11 inch baking dish. Sprinkle with the cheese.

4. In a medium bowl, combine the eggs, flour and milk, whisking until smooth. Pour into the baking dish over the cheese.

5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let cool for about 5 minutes before cutting.

Cheesy Chicken Enchiladas

Everyone loves chicken enchiladas. There are so many ways to make them and so many recipes out there to choose from. I am in love with this recipe. Why? Because not only are they SO good, they are much healthier than your 1 pound of cheese and 1/2 pound sour cream variety. You won't miss the extra calories. To make this way easy, cook a bunch of chicken breasts in the crockpot with chicken broth or bouillon for 5 or 6 hours, then shred. Freeze the leftovers for another day! Adapted from Cooking Light magazine.

Cheesy Chicken Enchiladas

 

2 1/2 cups chopped cooked chicken breast

2 cups (8 oz) shredded reduced-fat 4-cheese Mexican blend cheese

1 2/3 cups plain nonfat yogurt (I like Zoi brand Greek yogurt)

1/3 cup salsa

1 small onion, chopped and sautéed

1/2 Tablespoon minced garlic

1/4 teaspoon pepper

1 (10 3/4 oz) can cream of chicken soup

1 (4 oz) can chopped green chiles

8 (8 in) flour tortillas or 12 corn tortillas

1 (14 oz) can green enchilada sauce (optional)

Preheat oven to 350. Combine all ingredients except for tortillas and enchilada sauce in a large bowl. Remove 1 cup of chicken mixture and set aside. Wrap tortillas in a clean dish cloth and microwave 1 minute or until warm. Coat a 13 x 9 pan with cooking spray. Place a tortilla in the pan; fill with chicken mixture; roll up and place seam side down. Repeat with all the tortillas. Spread any remaining chicken mixture plus reserved chicken mixture evenly over enchiladas. Pour enchilada sauce over tortillas if desired. Cover and bake for 25 to 30 minutes.  If desired, uncover; sprinkle with 1/2 cup shredded cheese and 1/4 cup diced green onions and bake an additional 5-10 minutes.

Coconut Banana Bread with Lime Glaze

If you like banana bread, coconut, and lime, you are going to LOVE this combination of flavors!  This banana bread is moist, healthy, and delicious. If you don't like coconut, just leave it out. The bread will still be fabulous. And if you don't have a lime, use a lemon instead!

Coconut Banana Bread with Lime Glaze

from www.ourbestbites.com, who adapted it from Cooking Light
 

1 cup white flour

1 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe bananas (about 4 large)

1/4 cup sour cream or plain yogurt
3 Tbsp apple juice or milk*
1 tsp vanilla extract
1/2 cup coconut

Topping: 2 Tbsp additional coconut
Glaze: 1/2 cup powdered sugar whisked with 1 1/2 Tbsp fresh lime or lemon juice

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.

In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Beat until blended. Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 cup coconut.

Pour batter into a 9×5″ loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbsp coconut on top.

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.

Sopapilla Cheesecake

My step-brother Steven sent me this recipe a few weeks ago and I finally made it tonight. Wow. Think cheesecake stuffed cinnamon rolls. Heavenly. This turned out so well and was very easy to make! Yeah, this is definitely a keeper! Thanks Steven!!

Sopapilla Cheesecake

2 (8 ounce) packages cream cheese, softened (I used lowfat)

1 cup sugar

1 teaspoon vanilla extract

2 (8 ounce) cans refrigerated crescent rolls (I used reduced fat)

1/2 cup sugar

1-2  teaspoons cinnamon

1/2 cup butter, room temperature (I used Smart Balance)

1. Preheat oven to 350. Spray a 9x13 inch pan with cooking spray.

2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3. Unroll one can of crescent roll dough and line the bottom of the 9x13 inch pan. Evenly spread the cream cheese mixture over the dough, then cover with the remaining can of crescent dough. Dot the butter over the top of the cheesecake. Stir together 1/2 cup of sugar and cinnamon and sprinkle evenly on top.

4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.

Best Steak Marinade in Existence

I bought some New York steaks for half off a couple days ago. Found this recipe on Allrecipes.com. I was a bit skeptical. I marinated the steaks for 30 minutes and then cooked them up on the BBQ grill. Oh. My. Goodness. They were SO good!!! No steak sauce needed here!

Best Steak Marinade in Existence

from allrecipes.com

1/3 cup soy sauce

1/3 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce (optional)

1 teaspoon dried minced garlic (optional)

1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Roasted Brussels Sprouts

Don't overlook this recipe if you don't like Brussels Sprouts!
I don't like Brussels sprouts. I mean, I used to not like them before Richard introduced me to this recipe (from allrecipes.com). He even had to make it a few times and rave about it before I would really give it a chance. Now I am thoroughly addicted. I'm serious! This is so yummy! Now you need some more convincing, so I'll tell you that Brussels sprouts are a cabbage. You like cabbage okay don't you? And they are the fifth most nutrient-dense-per-calorie vegetables you can eat: meaning you will boost your nutrition through the roof if you eat these! Now go buy some and try it!


1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F. Cut the ends off of the sprouts. Remove yellow leaves and cut them in half. Quarter them if they are large. Place Brussels sprouts, olive oil, kosher salt, and pepper in a bowl and toss until well mixed. Pour onto a baking sheet, shake to spread evenly and place on center oven rack. Roast in the preheated oven for 25 to 35 minutes, shaking pan every 10 to 15 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown when done. Serve immediately.

Pumpkin French Toast Bake

I adapted this recipe from www.twocoasttable.com. I love pumpkin and this recipe is like having pumpkin pie for breakfast, only without the guilt!
 

Pumpkin French Toast Bake

1 medium loaf whole wheat bread

6 large eggs

1 cup milk

1 1/2 cups pumpkin puree

1 Tbsp vanilla

1/4 cup brown sugar

1/4 tsp nutmeg

1/4 tsp cloves

1 tsp cinnamon

Preheat oven to 350 degrees.  Cut bread into small cubes. Add all ingredients (except bread cubes) into a large bowl and mix well. Add bread cubes and moisten well.  (You may need to add more milk if your pumpkin puree is really thick.) Pour into greased 7x11 pan (or another 2 quart baking dish). Bake for 50-60 minutes. Serve with buttermilk syrup (recipe below).  You can prepare this the night before and refrigerate it overnight. Take out of the fridge 30 minutes before baking and bake for an hour.

Belgian Waffles

I got this recipe from BYU magazine. It is by Kelsey Nixon of "Kelsey's Essentials" on the cooking channel. I just LOVE waffles and this is a really good basic recipe.

1 cup buttermilk
2 eggs (separated)
1 tsp vanilla
1/4 cup butter, melted and cooled (I used Smart Balance Spread)
1 cup flour (I used half white and half wheat flour--no one will know!)
1 tsp baking soda
1 1/2 tsp baking powder
1 Tbsp sugar
1/4 tsp salt
1/4 tsp cinnamon

    Preheat waffle iron. In a large mixing bowl, (save your stand mixer for the egg whites below) whisk together the buttermilk, egg yolks, vanilla, and butter until thoroughly combined. In a separate mixing bowl, combine the flour, baking soda, baking powder, sugar, salt, and cinnamon. Stir into the buttermilk mixture.
    In another bowl, whip the egg whites with an electric mixer until stiff. Fold into the batter.
    Spoon waffle batter onto the hot waffle iron and cook until golden brown. Serve with fruit or try the buttermilk syrup recipe below!

Buttermilk Syrup

From my friend Michelle Lloyd. This is the most ridiculously delicious syrup ever! It has kind of a butterscotch flavor. Keep this recipe on hand for any type of waffles, pancakes, or french toast.

1/4 cup butter

1/2 cup buttermilk

1 c sugar

1 Tbsp corn syrup

1 tsp baking soda

1 tsp vanilla

Bring butter, buttermilk, sugar, and corn syrup to a boil in a deep pot. Take off heat. Add baking soda and vanilla. The mixture will bubble up. Stir until it settles.

Homemade Sushi Salad

If you like sushi, you will love to make your own sushi salad. Making rolls can be very time consuming, but this recipe for salad is fairly quick and easy, so you can make it for your family for dinner or anytime you get a craving!

Sushi Rice

4 cups cooked Calrose rice

1/4 cup rice vinegar

3 Tbsp sugar (you can substitute agave nectar or honey if you like)

1 tsp salt

Mix the vinegar, sugar and salt together until the sugar and salt are dissolved. Put rice on a cookie sheet or in a bowl. Drizzle the vinegar mixture over the rice. Stir the rice by folding it; taking care not to mash the rice. Use a fan to cool the rice while you stir it. This also helps the vinegar mix to set on the rice.

Next, chop up the toppings you would like. For example:

Crab (I like imitation crab)

Shrimp--cooked

Scallops--cooked

Salmon--cooked or smoked

Cream cheese

Avocado

Cucumber

Green onions

Jalapenos or yellow chili peppers

Cilantro

Macadamia nuts

Mango

Coconut

Sesame seeds

Shredded seaweed

Place your sushi rice on a plate and flatten it. Next, add any and all toppings that sound good to you. Last, drizzle with sauces. I love mine with rice vinegar and either ponzu sauce or spicy sauce. You can eat it as is, or toss it all together as in the picture above.

Sauces

Mayo or Cupi

Soy sauce

Rice Vinegar

Lemon or Lime juice

Ponzu sauce

Spicy sauce

Ponzu Sauce

 

3 Tbsp mayonnaise (Japanese mayo is called Cupi and can be purchased at an Asian market)

1 Tbsp lemon, lime, grapefruit, or orange juice

1 tsp soy sauce

Spicy Sauce

3 Tbsp mayonnaise

½ Tbsp Shirachi Sauce (red chili paste)

1 tsp chili oil (use more chili paste if you don't want to buy the chili oil)