Rice Pilaf

My mom made this rice alot for us growing up.

It's a good one.

The rice is flavorful, tender, crunchy, and makes a fast and easy side dish.

It's the reason I buy celery.

Thanks Mom.

Rice Pilaf

2 T. butter

1 cup uncooked rice

3 cups chicken bouillion

1/3 cup chopped celery

1/4 cup chopped onion

1/2 cup chopped almonds

2 T. dried parsley

Combine all ingredients. Bring to a boil, reduce heat, simmer covered until rice absorbs the liquid. Fluff with a fork.

Spicy Teriyaki-Style Salmon

This salmon has a delicious kick to it!

Hot off the grill, it flaked beautifully and is so easy to prepare! I like to buy the frozen individualized portions of salmon in the grocers freezer.

Enjoy!

Spicy Teriyaki-Style Salmon

2 T packed brown sugar

2 T. soy sauce

1 1/2 T. pineapple juice

1 1/2 T. red wine vinegar

2 garlic cloves, minced

1/2 T. lemon juice

1/2 t. ground ginger

1/4 t. pepper

1/4 t. hot pepper sauce

2 Salmon fillets

In a small bowl, combine the first 9 ingredients. Pour 1/3 cup into a large resealable bag and turn to coat; refrigerate for 1 hour, turning once. Set aside remaining marinade for basting.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Place salmon skin side down on rack. Grill, covered over medium heat for 5 min. Brush with reserved marinade. Grill 15-20 minutes longer or until fish flakes easily with a fork.

Green Beans Provencale

Camera battery died.

It's a bummer, because these green beans are beautiful.

This was my first real attempt at French cooking. There is lots of garlic, tomatoes and olive oil all usually used in Southern French cooking.

My husband loved these beans and they disappeared fast. A quick and healthy side dish.

Green Beans Provencale

1 lb fresh green beans, trimmed and cut into 2-in pieces

4 green onions

4 garlic cloves

2 t. minced fresh rosemary, or 1/2 t. dried rosemary

1 T. olive oil

1/2 medium tomato, cut into chunks

2 T. minced fresh or 2 t. dried basil

1/2 t. salt

1/4 t. pepper

Place beans in a steamer or in boiling water. Cover and steam/boil for 4-5 minutes or until crisp tender.

Meanwhile, in a large skillet, saute the onions, garlic, and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

Tangy Barbeque-Sauced Pork Chops

Camera battery died.

Starving and the aroma was so good.

Had to sink my teeth in at that moment.

Sorry.

These pork chops are easy-peasy. The recipe is from the Taste of Home- Healthy Cooking and they say that you can serve the sauce with chicken instead of pork if you wish. There is some heat to this!

Serve with mashed potatoes to soak up all the sauce!

Tangy Barbecue-Sauced Pork Chops

1/2 medium onion, chopped

1/2 cup water

2 1/2 T. cider vinegar (add 1/2 T. more if you want it more tangy/vinegar-y)

2 T. sugar

1 T. prepared mustard

1 lemon slice

1/4 t. salt

1/4 t. pepper

1/8 t. crushed red pepper flakes

1/2 cup ketchup

2 T. Worcestershire sauce

3-5 boneless pork chops

1 T. canola oil

In a small sauce pan, combines the first 9 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in ketchup, Worcestershire sauce. Heat through and discard lemon.

Meanwhile, in a large skillet, brown pork chops in oil for 5 minutes on each side. Transfer to a baking dish, coated with cooking spray; pour sauce over chops.

Cover and bake at 350 for 25-30 minutes or until a meat thermometer reads 160.

Flourless Brownies

We love the chocolate-chocolate desserts at our house.

I mean LOVE them.

The more chocolate-y the better.

So I found this recipe for flourless brownies. They are rich and delicious. This was our Father's Day treat.

It's also a great recipe to give to people who would like to make a GF dessert because it doesn't call for any "weird" flours or ingredients.

I topped our brownies with hot fudge icecream topping, Cool Whip, Strawberries and Raspberries. Good thing I run...

Enjoy! It's fabulous!

Flourless Brownies

1 1/4 cups semi-sweet chocolate chips

1 can (15 oz) garbanzo beans, rinsed and drained

3 egg whites

1 egg

2 T. canola oil

1 1/2 t. vanilla

1/2 cup packed brown sugar

1/2 t. baking powder

Dash of salt

1/2 cup chopped walnuts, optional

In the microwave, melt chocolate chips; stir until smooth.

Place, beans, egg whites, egg, oil and vanilla in a food processor. Cover and process until smooth.

In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate. Process until blended.

Pour batter into a 9 inch square pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out with moist crumbs. (Do not overbake!) Cool completely on a wire rack.

I found these taste better if refrigerated for a few hours. Enjoy!

Honey Lime Grilled Chicken

This is a really easy recipe. And the best part- you probably have all the ingredients in your pantry right now! Sorry no picture, we had a late night and I was too hungry that I forgot! Guess you'll have to make it for yourself to see what it looks like!

This chicken is great with a side of Lime-Cilantro rice and would be really good as a filler for tacos or burritos.

Honey Lime Grilled Chicken

1 cup chicken broth

1/2 cup honey

2 T. lime juice

1/4 t. ground ginger

2-4 chicken breasts

1/4 t. garlic powder

1/4 t. salt

1/4 t. pepper

In a resealable bag, combine the chicken broth, honey, lime juice, and ginger; add the chicken. Marinade for at least 2 hours, turning once.

Drain and discard marinade. Combine garlic powder, salt and pepper; sprinkle over chicken. Grill, for 6-7 minutes on each side or until juices run clear.

Strawberry Cheesecake Ice Cream

Growing up I remember making homemade ice cream to celebrate holidays, summer or just because.

I love it!

It's so amazing to see the few ingredients, cream, eggs, sugar make such a divine treat.

This recipe is a little more complicated that the usual vanilla, but it's worth the extra effort- it tastes like frozen cheesecake!

We have served this to many guests and is always a hit!

Just make sure you have an ice cream maker and enough ice.

Strawberry Cheesecake Ice Cream

4 cups half and half

2 1/2 cup sugar

4 eggs, lightly beaten

1 cup heavy whipping cream

2 teaspoons vanilla

3 packages (8oz each) cream cheese, softened

2 T. lemon juice

1 T. grated lemon peel

1 package (16oz) frozen unsweetened strawberries

In a large pan, heat the half and half to 175 degrees. Stir in the sugar until dissolved. Whisk a small amount of the hot mixture into the eggs. (This is an important step. If you just dump in the eggs, they will curdle and cook- you do not want scrambled eggs in your ice cream, yuck!) Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160 and coats the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

In a large mixing bowl, beat the cream cheese, lemon juice and peel until blended. Gradually beat in the custard mixture.

Chop strawberries in the food processor. Stir into custard/cream cheese mixture.

Fill cylinder of ice cream maker to the fill-line. Freeze according to manufacturer's directions.

Teriyaki Chicken Salad

Maybe I'm getting lazy.

Or maybe it's too hot.

Or maybe all the produce just looks so, so delicious.

Or maybe a combo of all three?

It seems that all I want to eat these days is a BIG salad.

So sorry, about all the salad posts, but the husband did say this was the best one, so here it is!

I used the San-J Teriyaki sauce and it was so good. I think that I might use it for a chicken marinade and serve over rice.

(Just like all the other salads I make, I just put all the fixings on the plate in whatever amounts I feel like)

Teriyaki Chicken Salad

1 cup teriyaki marinade

2 chicken breasts

Romaine or green leaf lettuce

1 kiwi fruit, cubed

Fresh pineapple, cubed

Chopped red pepper

Chopped green pepper

Raspberries

Strawberries

Chopped green onion

Cashews

Poppy Seed Salad Dressing (My fav. is the Brianne's brand)

Marinade chicken for a few hours. Drain and discard marinade. Grill chicken and slice.

Make the salad on the plates, add the chicken and dressing.

It's so fresh and delicious!

Barbeque Pork Sandwiches

This recipe couldn't be easier! Just spray your crockpot with cooking spray and dump all the ingredients in, easy-peasy and clean up's a cinch!

I like to use Kinnikinnick Hamburger Burger Buns. If you have found a better bun, let me know!

Barbeque Pork Sandwiches

1 lb pork tenderloin

1 cup ketchup

2 1/2 T. brown sugar

2 1/2 T. cider vinegar

1 1/2 T. Worcestershire sauce

1 T. mustard (you can use a spicy mustard if preferred)

1/4 t. pepper

4 hamburger buns

Add all ingredients to the crockpot. Cook on low for 5-6 hours or until done. Shred meat with two forks. Cook for 1 more hour. Serve on the buns.

Honey-Orange Rice Pudding

I love pudding, any flavor, any type. I just love it.

Making pudding is a great way to use up milk that is close to it's expiration date, haha!

This is the creamiest rice pudding I have ever had! I love the orange flavor in it. The arborio rice gives it the nice texture. A quick, easy dessert!

Honey-Orange Rice Pudding

3 1/2 cups 2% milk

2/3 cup uncooked arborio rice

1/4 cup sugar

1/4 cup + 2 T. honey, divided

2 t. grated orange peel

1/4 t. salt

1 t. vanilla

1/4 t. cinnamon

In a large saucepan, bring the milk, rice, sugar, 1/4 cup honey, orange peel and salt to a boil. Reduce heat. Simmer, uncovered, for 30-35 minutes or until rice is tender and pudding in thickened, stirring occasionally.

Stir in vanilla, cinnamon and remaining honey. Serve warm or cold.

Sun-Dried Tomato Hummus

I guess I'm jumping on the bandwagon.

I've heard that hummus is so delicious and everyone just loves hummus and how it's pretty good for you, and on and on.

At a friend's party there was some. And I'll admit I liked it. Then, for a recent Bunco night with the girls, I decided to make this hummus recipe.

I'm addicted.

I can't get enough. I'm glad the recipe makes a lot! I've eaten 4 celery stalks and almost a pound of baby carrots- by myself!

Make it for your next get together, it's bound to be a show-stopper!

{As a side note, the sun-dried tomatoes come in just the cutest little jar, it's definitely going to be reused in some form!}

Sun-Dried Tomato Hummus

2 cans (15 oz) garbanzo beans or chickpeas, rinsed and drained

1 jar (6.5 or 7oz) oil-packed sun-dried tomatoes, undrained

2/3 cup water

3 T. olive oil

2 garlic cloves

1 t. crushed red pepper flakes

1/2 t. salt

1/4 t. pepper

Chopped fresh basil, optional

GF crackers, tortilla chips, and/or assorted fresh vegetables

In a food processor, combine the beans, tomatoes, water, oil, garlic, pepper flakes, salt and pepper; cover and process until smooth. Place in a bowl; sprinkle with basil, if desired. Serve with crackers, chips, and/or veggies.

Skewerless Kabobs

So easy and the possibilities are endless. Just add any vegetable you like to have on a kabob, if you don't like the ones listed.

My husband said this was the best pork I have ever made. I'll take the compliment.

This dinner actually reminded me of the Kabobs at Olive Garden.

Yes, Olive Garden does have a GF menu! It's small, but it's better than nothing.

This came together really fast, and I just served the pork and veggies over hot brown rice.

Skewerless Kabobs

3/4 lb- 1 lb pork tenderloin, cut into 1 inch cubes

3/4 cup Italian salad dressing, divided

1 green pepper, cut into 1 inch cubes

2 small zucchinis, cut into 1/2 in slices (I cut these on the diagonal.)

3 mushrooms, thickly sliced

1/2 sweet onion, cut into wedges

1 roma tomato, cut into cubes

1/4 t. pepper

1/8 t. salt

In a large skillet, saute pork in 1/4 cup salad dressing until no longer pink. Remove and keep warm.

In the same pan, saute the pepper, zucchini, mushrooms, onion, tomatoes, pepper and salt in remaining salad dressing until vegetables are tender. Return pork to skillet; heat through.

Rigatoni with Bacon and Asparagus

This was good!

It had two of my favorite things, asparagus and bacon.

Yum!

Rigatoni with Bacon and Asparagus

3 cups uncooked GF rigatoni or spiral noodles

1 lb. fresh asparagus, trimmed and coarsely chopped

6 bacon strips

2 garlic cloves, minced

2 T. butter

2/3 cup half-and-half

1/2 cup shredded mozzarella cheese

1/2 t. salt

1/4 cup grated Parmesan cheese

Cook noodles according to package directions.

In a large pan, bring 2 cups water to boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

Place bacon strips on a paper-towel covered plate. Cook bacon for 3 minutes, turn and cook for 3 more minutes. If not to desired crispness, turn and cook 2 more minutes. Crumble and set aside.

Saute garlic in butter until tender. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until slightly thickened.

Stir in mozzarella cheese until melted. Drain rigatoni; add to pan. Stir in the salt, asparagus, bacon and parmesan cheese.

Apricot Orange Vinaigrette

This is an easy, summer-y vinaigrette, that went so well with our salad last night.

Isn't it a pretty orange color?

Apricot Orange Vinaigrette

1/4 cup apricot preserves

2 T. orange juice

2 T. rice vinegar

2 T. canola oil

1 T. water

1/8 t. salt

Dash of pepper

Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

I poured this tangy dressing over my salad: (from the bottom-up:)

Green Leaf Lettuce

Baby Spinach

Grated Carrot

Craisins

Cashews

Avocado

Grilled Chicken Breast

Yum! Yum!

This is one of my favorite summer meals!

Blueberry Whipped Topping Dessert

This is an amazing Sunday Night Treat.

My husband loves blueberry pie filling and was not disappointed.

The recipe caption is 'tastes like summer in every bite' is so true!

Blueberry Whipped Topping Dessert

1 cup GF mix

3/4 cup chopped pecans

6 T. melted butter

1 envelope unflavored gelatin

1/2 cup cold water

2 (8oz) packages reduced-fat cream cheese

2 cups powdered sugar

1 (8oz) carton Cool Whip, reduced fat

1 can (21oz) blueberry pie filling (the Comstock and Wilderness Brand are GF)

In a small bowl, combine flour, pecans, and butter. Press onto the bottom of a greased 9x13 pan. Bake at 350 for 10 minutes. Cool on a wire rack.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; set aside.

In a large bowl, beat cream cheese and powdered sugar until smooth. Beat in gelatin mixture until blended. Fold in Cool Whip. Pour over curst. Spoon pie filling over top. Cover and refrigerate for at least 4 hours or until firm. Refrigerate leftovers.

Classic Fruit Dip

This is a go-to fruit dip. It's so good, I could eat it with a spoon!

Classic Fruit Dip

1 brick cream cheese

1 7oz jar marshmallow creme

1 T. vanilla

1 T. lemon juice

Mix all together and chill.

Key Lime Fruit Dip

This is an awesome fruit dip! I love the refreshing lime flavor and it really compliments all types of fruit. The recipe is from Life Should Be Delicious.

Key Lime Fruit Dip

1 Key lime pie yogurt
1 7 oz container marshmallow cream
1 8oz. Whipped cream cheese
Zest of one lime (Optional)

Pour all above ingredients into a medium size bowl and blend with a mixer until smooth. Mix in zest of one lime if desired. Serve with apples, strawberries, bananas, pineapple, grapes, etc.

Tropical Fruit Dip

I recently made this for a friend's baby shower. I used banana pudding because I couldn't find coconut. Honestly, I think that coconut would be way better, but you can try and decide for yourself. Really good with all fruits!

Tropical Fruit Dip

1/2 cup sour cream

3/4 cup milk

3.5 oz package instant banana cream or coconut cream pudding

1 T. shredded coconut

1 T. frozen orange juice concentrate

1 cup fresh pineapple

Place all ingredients in a blender. Blend until smooth and thick. Serve cold with fresh fruit or GF angel food cake.

CrockPot Pork Ribs

Sorry, once again no picture. I couldn't get a good one and they were gone in a flash so maybe next time. These ribs were so tender, easy to make and so, so good! It was perfect to come home from church and have dinner mostly made! The aroma is to-die-for! We used the extra sauce for dipping and as a "gravy" for the side of mashed potatoes! Yum!

CrockPot Pork Ribs

1.5 lbs country-style boneless pork ribs

1/2 cup ketchup

1/2 cup barbeque sauce

2 T. brown sugar

2 T. worcestershire sauce

1/2 T. balsamic vinegar

1/2 T. molasses

1 garlic clove, minced

1 T. dried minced onion

1/2-1 t. Cajun seasoning (the more you use, the more "zip" the sauce will have)

1/2 t. ground mustard

1/4 t. salt

1/4 t. pepper

Coat crockpot with cooking spray. Place ribs in crockpot. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-8 hours or until meat is tender.

Marinara Pasta with Grilled Chicken

This recipe couldn't be easier! I didn't have to get anything from the store, I had all the ingredients on hand. Perfect for a busy weeknight dinner!

Double the recipe if making for more than 3 people.

Marinara Pasta with Grilled Chicken

2-3 chicken breasts (one per person)

1/2 cup Italian salad dressing

1/2 medium onion, chopped

1 T. olive oil

2 garlic cloves, minced

1 can (14.5 oz) diced tomatoes, undrained

1/2 t. dried parsley

1/8 t. dried oregano

1/2 t. brown sugar

1/8 t. salt

1/8 t. pepper

Your favorite GF noodles

1/4 cup grated parmesan cheese

1/4 cup grated mozzarella cheese

Flatten chicken to 1/2 in. thickness, place in a resealable bag. Add salad dressing. Seal bag and turn to coat; refrigerate for 30 minutes.

Meanwhile, in a large nonstick skillet saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, parsley, oregano, brown sugar, salt and pepper. Bring to a boil; reduce heat, simmer uncovered for 10-15 minutes or until slightly thickened.

Meanwhile, drain and discard marinade. Grill chicken over medium heat for 4-6 minutes per side or until no longer pink. Cut into strips if desired.

Meanwhile, cook noodles according to package directions. Stir in parmesan cheese into sauce. Drain spaghetti. Serve with chicken and sauce; sprinkle with mozzarella cheese.

Berry Chicken Salad

This salad almost seems too easy to to have an actual recipe for, but the flavors blend so well together.

I used Drew's Raspberry Dressing (found at Sprouts or Henry's) and it was really good. Also, I didn't use the measurements given. Below is the actual recipe, but I just made the salad on 2 plates and put the amount desired on each.

Perfect summer meal!

Berry Chicken Salad

Chicken breasts, about 1 per person

1/4 t. salt

1/4 t. pepper

1 pkg. fresh baby spinach

1 cup fresh raspberries

1 cup halved fresh strawberries

2/3 cup feta or goat cheese

3 T. pecans, chopped and toasted

1/4 cup prepared raspberry vinaigrette

Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.

In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among four serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette.

California Salmon

I couldn't get a good picture of this fish, but the flavor is like nothing I have ever tasted on fish.

I found this recipe in a magazine under the "heart smart" section. Salmon screams heart healthy and I liked this recipe because it was sweet and spicy. A good way to dress up fish!

California Salmon

3 garlic cloves, minced

1 t. minced shallot or green onion

1 cup orange juice

1 T. balsamic vinegar

3 T. honey

1 T. chili powder

1/4 t. salt

1/8 t. pepper

1 lb. salmon fillet

2 T. minced fresh cilantro

In a small saucepan, saute garlic and shallot until tender. Add orange juice and vinegar. Bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes or until reduced to 1/4 cup. Stir in honey, chili powder, salt and pepper.

Make a double-layer aluminum foil "tray" and spray with cooking spray. Lay fish in the tray. Brush with 1/2 the sauce. Bake at 400 for 10 minutes, baste with more sauce. Bake 10 more minutes or until fish flakes easily with a fork.