Blueberry Cobbler

This one is so sinfully delicious that just typing the recipe makes my mouth water. It is not my recipe, but I don’t remember where I got it from, so I can’t give credit where credit is due.

Blueberry Cobbler IMG_3680

Ingredients:

4 cups fresh or frozen blueberries
3/4 cup sugar, divided
3 tbsp cornstarch
2 tbsp. lemon juice
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 cup all purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
3 tbsp. cold butter
3/4 cup buttermilk

Directions:

1. In a large bowl combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Transfer to a greased 2 qt. baking dish.

2. In a small bowl combine the flour, baking powder, baking soda, salt, and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until just moistened. Drop by spoonfuls on top of blueberry mixture.

3. Bake uncovered at 375° for 35-45 minutes or until the top is a golden brown.

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Alfredo Sauce

Week #2 in the recipe challenge reveals itself with more sauces. I love sauces, they make everything tastier.

Ingredients:IMG_0802

1/2 cup salted butter
2 cloves of garlic, minced
2 cups heavy cream
1/8 tsp. ground black pepper
Pinch of salt
1/2 cup grated Parmesan cheese

Instructions:

1. Melt butter in a medium saucepan over medium/low heat.

2. Add the garlic, and sautee for a mintue or two.

3. Add the cream, pepper, and salt. Bring to a simmer. (Do not let it come to a rapid boil, or it could boil over.)

4. Add cheese, and simmer sauce for 10 minutes, or until thick.

Marinara Sauce

I was challenged by a fellow blogger to post one recipe a week. So here goes….

Marinara SauceMarinara

Ingredients: 

  • 2-14.5 oz. cans of crushed tomatoes
  • 1- 6 oz. can of tomato paste
  • 4 Tbsp. dried parsley
  • 1 clove of garlic
  • 1 tsp. of dried oregano
  • 1 tsp. of onion powder
  • 1 tsp. of salt
  • 1/4 tsp. of ground black pepper
  • 3 Tbsp. of olive oil
  • 1/2 cup of chicken broth, or wine
  • 1 Tbsp. of brown sugar

Directions:

  • In a food processor, or blender, place the crushed tomatoes, parsley, garlic, and oregano. Process until smooth. (I usually skip this step because I prefer a chunkier sauce.)
  • Combine all ingredients in a large saucepan and cook, covered, over low heat for 4-6 hours, stirring occasinally. If you are in a hurry you can cook it on medium heat for 2 hours stirring every 10 minutes.

Notes:

  • If you are in a hurry you can cook it on medium heat for 2 hours stirring every 10-15 minutes.
  • This can also be cooked in a crock pot over low heat for 6-8 hours (no stirring).
  • For a very simple spaghetti add cooked italian sausage and vegetables of choice to the saucepan 1 hour prior to serving.Spaghetti
  • This sauce freezes well.

Prep: 20 minutes
Cook: 4-6 Hours
Servings: 6

Spinach Mushroom Quiches

This is a breakfast staple for us when we are following the Atkins lifestyle, but it’s easy, and good even for people who don’t eat low carb. These quiches are crustless, and I make them in a muffin tin, so they are simple to pop into the microwave and heat up one or two at a time.

Ingredients:IMG_5218[1]

6 large eggs
2 cups shredded colby, or sharp cheddar cheese
1 tbsp. butter
1/2 cup chopped fresh mushrooms
1 clove garlic
12-16 oz. frozen spinach
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. onion powder

1. Preheat over the 375°. Grease your muffin tins.

2. In a large skillet saute the mushrooms with the butter for 5 minutes. Add garlic and cook for an additional minute. Add spinach and cook on medium-high heat to evaporate excess moisture for 10-15 minutes. Add seasonings.

3. In a bowl scramble eggs and mix in cheese. Add spinach mixture and mix well. Put 1/4 cup scoops into your muffin tins. Bake for 20 minutes.

Spinach Calzones

IMG_6110It has been a while since I cooked up anything outside the norm for my family. Today I made spinach calzones. I have had a few people ask me for my recipe already so I figured I might as well sit down and try to write it up because I WILL be making them again.

As with most food experiments these days I get my inspiration on pinterest. The Easy Pizza Dough I used for my calzones was exactly by the recipe on the linked page. You could also use the store bought pizza dough found in the refrigerator section of the grocery store. The filling is not as easy as a quick link. I pulled inspiration from many different recipes, including my Spinach Mushroom Breakfast Quiche.


Filling
1 tbsp. Butter
12 oz. fresh mushrooms, sliced
24 oz. frozen spinach
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder

1 egg, scrambled
16 oz. cottage cheese, drained
1/4 cup shredded parmesan
2 cups mozarella, divided

IMG_52871. On the stove in a large skillet, melt 1 tbsp. of butter. Add the mushrooms, and saute over medium heat for about 5 minutes. Add the minced garlic and cook for an additional minute. Add the frozen spinach, salt, pepper, and onion powder and cook on medium-high heat , stirring occasionally, until all excess moisture has evaporated.

2. In a bowl scramble the egg, add the cottage cheese, parmesan cheese, and 1 cup of mozzarella cheese.

3. Prepare your pizza crusts. This recipe will need all 4 crusts made with the recipe linked above.

4. When the spinach mixture is done, mix it in with the cheese mixture.

5    . Build your calzones! Put a small amount of mozarella cheese down on IMG_5289one side of the pizza crust (be sure to keep the edges clear of food so you can seal it up), spoon 1/4 of the spinach/cheese mixture on top, top with more mozarella cheese. Fold over and firmly seal the edges with your fingers, or a fork.

6. Brush the top with olive oil and cook at 425°F for 18 minutes or until the top is browned.

7. Allow to cool for about 10 minutes, slice & serve. Optional: Before slicing, brush with garlic butter, and sprinkle with parmesan cheese (ingredients not included in above list).

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Is it bedtime yet?

I have no idea what causes it but he goes through phases of hating sleep. He is just past the 22 month mark and last night I think my husband and I got a whopping 3 hours of sleep. He made it to work like a champ, and I took a nap at the earliest opportunity.

I don’t know why but my son kept waking up screaming and insisting on going down stairs. Nothing we did could calm him down. Sitting, standing, food, drink, rocking, cuddling… It all produced the same result, screaming. The only thing that would shush him was distracting him with TV and as soon as we turned it on the crying stopped and he started grinning like he wasn’t just screaming loud enough to wake the neighborhood. Back to bed 30 minutes later and then repeat the whole ordeal about an hour after that.

He decided to up the ante when I put him down for his nap. He complained about being put to bed about 3x longer than normal, but with him being overly tired I wasn’t surprised. Eventually he drifted off to sleep and I passed out despite drinking a really big cup of really strong coffee not 15 minutes before that. When he woke up, screaming, I was greeted by a naked bottom in the air and an absolutely soaked kid and bed. At least it was only pee.

After a bath, and lunch (and his three hour nap!) thankfully he is having a much better day. I have a feeling everyone in my house will be in bed at 9pm tonight.

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Meal Planner Printable

I don’t know what it is about the new year, but it always inspired me to get organized. It probably has something to do with the “new year, new start” way of thinking. Today when I sat down to start meal planning for the next two weeks I decided the way that I currently do my planning is very inefficient. So in the name of efficiency I of course spent the entire day researching, and re-creating the wheel. Needless to say I didn’t get my meal plan and shopping list completed. I happen to be incredibly efficient at procrastination.

It would have been so much easier if I did things the way everyone else did. I don’t know how it’s possible, but I seem to be the only person who does meal planning and shopping two weeks at a time. At the very least I am the only person on Pinterest. So instead of being able to use a pre-existing meal planning printout I got to design my own. My original was in black and white because I hate wasting colored ink on stuff like this, but I made some prettier versions for those of you who have no such restraints.

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Feel free to use them and share with others, but if you link these on your website or blog please mention me.