Sweet and Sour Swiss Chard

I used up the last bunch of our Swiss Chard from Bountiful Baskets Food Co-op. I think I like this recipe more than the Sauteed Swiss Chard I made earlier.

I adapted it from HERE.

I didn't have any raisins in the house (we usually do!) so I had to omit those, I think they would have been great, but I didn't miss them.

Ingredients

1 Bunch Swiss Chard- stems chopped / leaves chopped (separate the two)
1 Medium onion Diced
Pinch of Salt
2 Tbsp Butter
2 Tbsp Canola oil
3 Tbsp White Vinegar
3 Cloves Garlic
1 1/2 tsp Sugar
1/4 Cup Raisins ( I didn't add)

Start by adding the butter and canola oil to a pan that you have a lid for. Heat on medium high then add diced onion and a pinch of salt and cook until they just start to brown.

***note to self, reset your camera back so that you can take better pictures :( ***

Then add all other ingredients BESIDES the Swiss Chard leaves.

Cover and cook over Medium or Medium high heat for 8 minutes.

Then add the Swiss Chard Leaves but do NOT stir. Cover and let steam for 3-4 minutes.

Mix around and serve!

This turned out very well, I actually think that it could have used a bit more of a kick (more vinegar). But it balanced out the Swiss Chard nicely, I would like to make it again with the raisins I think they would really be nice with this.

I'm so excited that I get to try new recipes because of Bountiful Baskets!

Have a great day and God Bless!

Broccoli Slaw (or the best stuff EVER)

Let me just tell you, oh.my.goodness. This is phenomenal. I'm SO glad I made a double batch! I was perusing Smitten Kitchen's website and found being pregnant is causing her to crave broccoli so she made THIS recipe. There really wasn't much need for me to make adjustments but I will note them in Red. Also remember I doubled her recipe, I'm going to post those as well.

2 heads of broccoli ( I used 4 medium to large broccoli heads)
1/2 cup thinly sliced almonds, toasted ( I used 1 cup Dry Roasted sunflower kernels)
1/3 cup dried cranberries ( 2/3 cup)
1/2 small red onion, finely chopped (3/4 medium onion, minced)

Buttermilk Dressing
1/2 cup buttermilk, well-shaken (I used 1 cup whole milk, plus 2 tbsp white vinegar)
1/3 cup mayonnaise (I used 2/3 Cup)
2 tablespoons cider vinegar (I used the same, whoops)
1 tablespoon sugar ( I used the same)
3 tablespoons finely chopped shallot (I didn't add more than the 3/4 from above)

Salt and Pepper to taste

First off I HATE doing dishes, yuck! So I always try to use as few as possible. So I made the dressing first.

Put your mayo in the bottom of a big bowl ( I used a cute tupperware one, so I could put it all in the fridge, and covered later).

In a pyrex measuring cup, measure your milk and vinegar (or buttermilk if you are way cooler than me) and let it set for a few minutes.

Then pour that into the bowl with the mayo, add the sugar and cider vinegar, salt and pepper and whisk until smooth.

Now take your broccoli and slice them off just where it starts to stem to each piece. Then I just cut off the floret cut it in half (or thirds depending how big it was), cut the stem in half and threw them into the dressing mixture. Repeat until you've cut all of that yummy goodness up (Did you know broccoli is a good source of calcium?). Broccoli is my favorite veggie. If you couldn't tell.

Cut up your onion, mince it. Throw it in.

Now measure out 1 Cup Sunflower Kernels (oh man this was a great substitute in my book)

Then 2/3 Cup Cranberries.

Now grab your salad fork and spoon and mix, making sure to coat everything.

Then I covered it and put it in the fridge for an hour so it was nice and cold.

This was all I could have wanted and more, sweet, tangy, fairly good for you, with tons of broccoli. Let me suggest trying it with the sunflower kernels, mmmm.

Have a great day and God Bless!

Sauteed Garlic Zucchini and Squash

Ingredients
2 Medium Zucchini's
2 Medium Yellow Squash
2 Cloves Garlic Minced
2 Tbsp + 1 Tbsp Olive Oil
Salt and Pepper to taste

So I went to the store on Monday as usual and these yummy veggies were on sale $1/lb. So I picked up about 4 each just to break up the monotony of life at my house. Where we eat lots of salad and lots of broccoli. Both of which I love, but boring.

Wash your veggies.

Warm up a big pan to medium high heat.

Now slice them about 1/2 inch thick. Put them in a bowl and toss with 2 Tbsp Olive Oil.

Put them in the pan and salt and pepper them. Don't be afraid to put a pretty good amount in.

Sautee them, flipping occasionally for about 5-8 minutes. Then in the last 2-4 minutes add your minced garlic. You want it to get sweet. But not bitter.

Cover them for the last few minutes so they steam a bit.

mmmm this was just right. And tomorrow I'll post a Broccoli Slaw that will knock your flip flops off!

Have a great day and God Bless!

Twice Baked Potatoes!

Ingredients
6 Big Potatoes ( I used Russet)
1.5 Sticks butter sliced into tbsp
1 Cup Ground Sausage cooked and drained (I used leftovers that I knew that this is what I was going to use it for)
3/4 Cup Sour Cream
1/4 Tsp Season Salt
1 Cup Colby/Cheddar Cheese
Black Pepper to Taste


This recipe was adapted (and let me tell you not much!) from The Pioneer Woman's recipe. She's awesome and if for some reason you have had your head under a rock for sometime then you probably know about her. But if you don't; go check out her site.

Preheat your oven to 400*

Wash and dry your potatoes. Toss em on a baking sheet and cook for 1 hour and 15 minutes.

In the mean time, it's time to make the filling. Which of course I tasted along the way. Man, this stuff is good.

In a big mixing bowl put your sliced up butter.

Add your Sausage (or bacon, which is more normal, but I'm different) and your Sour Cream.

Then add your Salt, Pepper and Cheese, yum.

Now when your potatoes are cooked take them out of the oven and grab a hand towel. Put one of those Hot Spuds in the towel and grab a serrated knife.

Slice it in half length wise.

Now grab a big spoon and carve the insides of the potatoes out. Putting them into your mixing bowl.

Make sure you leave a little potato on the edges so they will hold up. I tore 2 of them. Which was fine because I didn't end up needing them all ( I only had enough filling for 10 anyways)

Once you have done this to all of your spuds you can use a hand masher like the Pioneer woman or you can do what I did (because I don't have a hand masher) and put 1 mixer into your hand mixer. And mix everything on low. Leaving some lumps.

Once it is all mixed together. Begin spooning it into the shells. Fill em up high.

Then once they are done pop them back into a 350* oven for about 15 minutes.

Take them out and enjoy ( and watch your husband be amazingly excited, as was I). Then I put the other 8 in tin foil and put them right into the freezer. Now I can pull a few out as I need them!


Have a great day and God Bless

Tomato and Green Chili Hummus

Ingredients
1 Can Chick peas Drained
1 Can Regular Rotel Drained
1/4-1/3 cup Oil ( I used Canola)

Grab your blender.

Dump in your chick peas.

Add your Can of Rotel. Make sure it is WELL DRAINED.

Blend, pour in your oil until it is at your desired consistency.

Cut up some veggies or some pita bread and enjoy!

This was great, had a nice little kick and was perfect with our veggies. I should have drained my rotel more, or added some more chick peas. I like my hummus thicker. But it was still great!

Have a great day and God Bless!

Pepped up Rice

Ingredients
1 Cup Rice
2 cups water
1/4 cup Green olive juice
1 tsp Garlic powder
1/2 Cup Cheese ( I used mexican)

Ok so clearly I've been busy as my posts have reflected. So things have been pretty easy. I just wanted to play around with the rice.

So when I cooked the rice I added 1/4 cup Green olive juice to the water. It's VERY subtle and Id be surprised if people could put their finger on it unless they saw you put it in there.

After the rice is cooked add your garlic powder and cheese and mix well.

I don't think it could have been any easier and I promise I'll post up some real recipes soon! Look for a good ole fashioned Chicken Noodle Soup tomorrow!

Have a great day and God Bless!