Featured Post

Potato Soup

 We originally found this recipe in a Vitamix ( www.surlatable.com ) recipe book, we made a few changes like adding broth (chicken stock),...

Monday, January 12, 2015

Chicken Tortillas

This recipes is great to make for an on the go snacks. You don't even have to cook them (though they do hold together better if you do), sometimes i just throw one together and fly out the door, and then i have a delicious snack to munch on. 

Yield: 4 tortillas  Bake time: 10 min.  Bake @ 200 degrees

1/2 C shredded chicken
1/2 C raw cheese
4 tortillas ( tortilla recipe)
4 t salsa (optional)
4 t sour cream

Preheat the oven to 200 degrees. Lay the tortillas out and put toppings on. Roll up the tortillas and place on a cookie sheet. Slide pan into the oven and cook for 10 min. or until cheese is melted. 

Sunday, January 11, 2015

Potato Soup

 We originally found this recipe in a Vitamix (www.surlatable.com) recipe book, we made a few changes like adding broth (chicken stock), squash and raw cheese. It is a big time comfort food and it is very rich and so tasty. I haven't tried this recipe with a regular blender so I can't guarantee how it will turn out as it is a fairly thick soup.

Yield: 5 bowls
Cook time

1 C whole milk (you can substitute for different milks)
1 C broth (chicken stock- http://kellythekitchenkop.com/part-2-how-to-make-delicious-and-nutritious-homemade-stock-bone-broth-from-chef-glenn-at-reds-on-the-river.html
2 medium yukon gold potatoes baked
1/3 shredded raw cheese
1/4 small onion sliced and sauteed
1/8 t kelp granules
1/2 t dried rosemary (optional)
1/2 t salt
1/2 t garlic granules
1/2 onion granules
2 oz. chopped bacon 

Place milk, one potato, cheese, onion, and spices in the blender in order listed and secure lid. Turn machine on and quickly increase speed to variable 10 and then to high. Blend for 4 min. or until heavy steam escapes from the vented lid. reduce speed to variable 3. remove the lid plug and drop the remaining potato and bacon in and blend for 10 more sec. until chopped. Pour into bowls and enjoy!

Thursday, January 8, 2015

Magic Bars

 I found this recipe and fixed it so it fit my style. They do take a while but it is well worth the effort, I made them for Christmas and everyone loved them. Don't expect them to stay around long! Happy Cooking.

Yield: 16 bars       Cook time: about 90 min.
3/4 cup almond flour
3/4 cup shredded coconut
1/4 teaspoon sea salt
1 teaspoon vanilla
1 tablespoon honey or maple syrup (optional)
1/4 cup coconut oil or butter, melted
Preheat oven to 350 degrees F. Line an 8×8 metal or glass dish with parchment paper so that it hangs over the sides for easy removal.  Combine all ingredients for the crust in a large bowl and press firmly into the prepared pan.  Bake for 12 – 15 minutes until golden brown.  Remove from oven and cool on wire rack while preparing the filling.

1 can full fat coconut milk 
2 Tablespoons honey or maple syrup
1 Tablespoon vanilla
3/4 cup dark chocolate chips
3/4 cup unsweetened shredded coconut
3/4 cup chopped pecans
1/4 cup unsweetened coconut flakes
In a saucepan over medium heat bring coconut milk, sweetener and vanilla to a low boil, reduce heat and simmer for approximately 45 minutes, stirring frequently until it’s reduced by half.  The coconut milk mixture should be very thick, you should have about 3/4 cup once reduced, remove from heat and cool slightly.  Pour 1/2 of the condensed coconut milk over the crust and spread to the edges. Layer half of the shredded coconut, half of the chocolate chips and half of the pecans on top of the coconut milk and lightly press down on the toppings.  Add a second layer with the remaining shredded coconut, chocolate chips and pecans.  Pour remaining 1/2 of condensed coconut milk over the top of the layers.  Top with flaked coconut.
Bake for 30 minutes.  Remove from oven and cool for one hour on a cooling rack.  Next, place the pan in the refrigerator and cool for 2 hours or cool in the freezer for 1 hour.  Gently lift the parchment out of the pan and place bars on a cutting board or other flat surface.  Using a large knife cut into 16 squares.

Dad's Skillet Roasted Chicken

Dad's Skillet Roasted Chicken

My Dad came up with this recipe and we have made chicken this way ever since, when you taste it you will know why. I hope you enjoy!

cook time-30 min.
Yield-1 chicken

  • 1 chicken
  • 2 t salt
  • 1 t lemon pepper
  • 1 t thyme
  • 1 t onion granules
  • 1 t garlic granules
  • 1 t oregano

Preheat the oven to 450 degrees. Heat a large skillet to medium-hot with olive oil or coconut oil. cut up chicken. mix the spices together and rub all over chicken. Brown chicken, skin side down about 10 min. Put skillet in oven for 12 min.(do not use a lid, i suggest a splatter screen). roast chicken for another 5 min. Let cool and serve. This recipe is also a great one to make ahead, it tastes wonderful even the day after.

Wednesday, January 7, 2015

Homemade Applesauce

 It is a family tradition to make applesauce and put our teamwork to work. There is something about washing, peeling, cutting and stirring that make the spirits rise.....and the aromas, no candles needed! Our biggest batch we ever made was 50 quarts, we enjoyed that for a long time. =)

 Yield: about 3-1/2 cups

  • 8 cups chopped peeled tart apples (about 3-1/2 pounds)
  • 2 T ground cinnamon
  • 2 T water
  • In a large pot place the water, combine apples and cinnamon. Cover and cook over medium-low heat 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat. Mash apples slightly if desired. Serve warm or cold.