Guacamole and Chipolte Dip

Two delicious dips that are great with chips, or on your favorite mexican dish...enjoy!


Guacamole

Ingredients

• 2 ripe avocados
• 1 small tomato
• 1 small onion
• 1-2 jalapeno peppers
• 2 T. Cilantro
• 1 T. Lime juice
• 1 t. salt
• cayenne pepper (to taste)

Cut the avocados in half, remove the seed and scoop the avocado out from the peel into a bowl. Using a potato masher (or fork), mash the avocado. Dice the tomato, onion and jalapeno peppers and add to the mashed avocado. (When chopping the jalapeno - keep the seeds for a spicier version, or remove the seeds for not as spicy). Add the remaining ingredients and continue to mix with a fork until well blended. Cover the bowl with plastic wrap and refrigerate until ready to serve.

Chipolte Dip

Ingredients

• 1 can Chipolte Chilies in Adobo Sauce
• 1/2 c. sour cream
• 1/3 c. low fat buttermilk
• 2 T. Miracle Whip (or mayo)
• 1/2 t. cumin
• 1/2 t. cayenne pepper
• 1/4 t. salt

Pour the can of Chipolte Chilies in Adobo Sauce in a food processor and process until smooth. Pour this sauce into another bowl. Mix the rest of the ingredients in the food processor and process until smooth (do not need to clean out the processor from the Chilies). Add 1-2 T. of Chipolte sauce that you processed earlier to mixture and stir or process well. Add more Chipolte Sauce to taste. Cover and refrigerate until ready to serve.

This Chipolte Dip is delicious! Add more Chipolte for a smokin' hot flavor!

Country Style Ribs

2 variations to the easiest ribs cooked in the slow cooker! 10 mins of prep for delicious mouth watering ribs that are falling off the bones!

Ingredients

• 2-3 lbs country style ribs (or whatever will feed your family!)
• Salt and Pepper

AND...

• 1-12oz. jar chili sauce
• 1 can cranberry sauce

OR...

• 1-16 oz. jar Salsa
• 1 c. grape jelly

In a slow cooker mix the 2 ingredients (chili sauce and cranberry sauce or salsa and jelly). Season the ribs with salt and pepper and add to the slow cooker. Spread sauce over the ribs to cover them as much as possible. Cook on low for 6-8 hours or until the meat is tender and falling off the bones.

Way too easy and delicious...I hope you agree!

Lasagne

Delicious lasagne that does not use Ricotta cheese as sometimes I think this cheese can be a little overpowering, but instead I use cottage cheese and Monterey Jack cheese - yummy! Hope you like...

Ingredients

• 1 lb ground beef
• 1/2 c. chopped onion
• 2 (15 oz) cans tomato sauce
• 1 (6 oz) can tomato paste
• 1 t. each Parsley, Oregano, Basil, Garlic Salt and Pepper (or spices of your choice)
• 2 c. Monterey Jack Cheese
• 2 c. lowfat cottage cheese
• 1 egg
• 9-12 cooked Lasagne Noodles

Brown beef in a large skillet on the stove over med-high heat. Drain excess fat, then add onion and continue to cook until onions start to soften. Add tomato sauce, tomato paste and spices. Bring to a boil then turn heat down and simmer covered for 25-30 mins. In a medium sized bowl add cottage cheese and egg and mix well. In a 9x13 dish layer noodles, meat sauce, cottage cheese mixture and monterey Jack Cheese - layer 2-3 times. Bake covered at 350 degrees for 45-50 mins. Let stand for 5 mins.

If you don't have time to make your own sauce, try using a 32 oz. jar of pasta sauce...enjoy!

Mexicana Chicken

This chicken can be fixed in the slow cooker or on the stove...

Ingredients

• 4-6 skinless, boneless chicken breasts thawed
• 24 oz. salsa
• 2 c. frozen corn
• 1 can (15 oz) black beans, drained
• 1/4 c. chopped chives
• 1 T. chile powder
• 4 oz low-fat cream cheese
• Cooked Rice, spanish or white

Slow Cooker - Place the salsa, corn, black beans, chives and chile powder in the slow cooker and stir. Add the chicken and cook on low for 8 hours, high for 4 hours or until the chicken is done. Add the cream cheese and cook another 30 mins. Serve on top of rice.

Stove top - In a large, deep skillet heat 1 T. oil and cook chicken breasts on medium heat until no longer pink. Add the salsa, corn, black beans, chives and chile powder to the skillet. Cook on med-high heat until salsa starts to boil, then cover and simmer for 30 mins. Add cream cheese and cook another 15 mins. Serve on top of rice.

This is an easy recipe, but quite delicious...don't be afraid to add your own spices to make it your own. You can also chop up the chicken and stir in the rice if you prefer...remember options are endless when you are cooking...have fun!

Eating Healthy, Eating Right...

Most people want to eat healthy, but may think that requires eating bland food, tofu, organic foods...akk that crazy stuff. While none of this is bad if that is what you prefer, you can still eat healthy and not have to completely change your diet – I think there is a happy middle...a good balance to eating healthy while still enjoying your favorite dishes.

Here are 5 easy tips for better, healthier eating…small changes can make a big difference without sacrificing the taste of a delicious meal…

1. Replace full fat items with low-fat/no fat items. If you drink 2% milk, why not try 1% or skim milk? Try low-fat cheese, low-fat cottage cheese, or low-fat cream cheese next time you use these items. Try to buy leaner meat – 90% lean ground beef, leaner steaks, etc. You would be amazed at how many foods now come in a lighter version…and most taste just as good! Salad dressing is another big one – even if you are using it for marinades…why not use the fat free Italian dressing? Baked tortilla chips are one of my favorite low fat foods….Baked Tostitos have ½ the fat of regular tortilla chips and I think they taste better! Challenge yourself to try a few new items and see how you like them!

2. Read the labels and know what you are eating! It is amazing what you can learn when you look at the nutritional label on foods…I have been surprised on a few items I always thought were decent in nutrition. For example, good ol’ Kraft Macaroni and Cheese has 410 calories per serving and 19 grams of fat! Prepared light (with unsalted butter and fat-free milk instead of 2%) it only has 290 calories and 6 grams of fat. Even when you are eating out, look at the nutritional value of what you are eating…you can look it up on-line or most restaurants have something posted. Did you know a small order of onion rings at Burger King is “better” for you than a small order of French fries? Onion rings have 229 calories and 11 grams of fat versus the fries that have 176 calories and 9 grams of fat. This is a neat website that has a lot of good info… http://www.nutritiondata.com/ (To find info about restaurants click on the pull-down menu in the upper right corner by the search button).

3. Eat “Smart” fats. Believe it or not some fat is good, but not all. Trans fat (processed food, vegetable shortening, hard stick margarine) and Saturated Fats (meat, dairy, eggs) are the bad ones to stay away from, or minimize in your diet. Good fats are Unsaturated Fats (mono- and poly-unsaturated). These fats are found in nuts, canola oil, olive oil, avocados, salmon, fish oil, etc. Omega-3 fatty acids are also part of the good fats. So try using olive and canola oil when cooking and when choosing your butter or margarine look for one rich in Omega-3 and no trans fat (Check out the Smart Butter spreads – I think they taste great and are better for you!). You can help yourself out with eggs too by using egg substitute when a recipe calls for an egg.

4. Fill up on your fruits and veggies. So you love your fried chicken…well, that’s alright – you deserve to have fried chicken every once in awhile, but make sure to serve it with healthy, large portions of fruits and veggies. With that said, is there a difference between fresh, frozen and canned veggies and fruit? You cannot go wrong with fresh, but what you are looking for might not be in season and sometimes it is hard to eat it before it goes bad! Frozen and canned are good too! Things to be mindful of…do not overcook fresh veggies or they will lose a lot of nutritional value and with canned veggies and fruit look to see what is added – watch out for salt in the veggies and heavy syrup in the fruit! Other than that – enjoy a wide variety of fruits and veggies – I heard a good challenge the other day…try to eat a different fruit and vegetable every day of the week! This will encourage you to branch out from the one or two fruits that you always eat and maybe find something new you really like!

5. Eat in moderation! Just like I mentioned in the last paragraph – you cannot deprive yourself of your favorite foods (fried chicken, chocolate!)…we want to live happy lives, and in our society eating is a big part of that. So enjoy those not so good foods for you once in awhile, but do everything in moderation. The biggest thing here that amazes people is what a portion or serving is. So you read the label on a box of cereal and it says 120 calories per serving. That doesn’t seem bad at all, but what is a serving size? Most cereals are ¾ cup per serving which is not that much in our oversized cereal bowls. Tomorrow morning measure out your cereal and you might be amazed that you usually eat 2 or 3 servings each morning!

So I challenge you to try and make a few changes in your cooking and eating and live a little healthier – no need to go to extremes, just a few changes at a time and over time you will be eating healthier and feeling better while still enjoying delicious tasty food. When you pull out your favorite recipe (or try one of the recipes on my website) look at the ingredients and see if there is something you can change to make it a little healthier. My favorite example of this is my banana bread recipe that I just posted…it started as a family recipe made with vegetable oil and buttermilk. Although it was delicious, it was far from healthy. I then played around with the recipe and found a few variations to make it a little better using flaxseed and yogurt or applesauce and it is still yummy, if not better!
Here’s to healthier eating…Happy Cooking!

Banana Bread

This recipe has 2 versions...you can make it with applesauce or plain yogurt - the choice is yours!

Ingredients

• 3 medium bananas


• 1-1/2 c. sugar


• 2 eggs


• 1 c. applesauce OR 1 c. plain yogurt


• 2 T. milled flaxseed


• 1 t. vanilla


• 1-3/4 c. flour


• 1 t. baking soda


• 1 t. salt
  

Preheat the oven to 325 degrees. Lightly grease (and sugar - optional*) your loaf pan. Using an electric mixer, mix the first 6 ingredients. Stir in the remaining ingredients until well mixed. Pour batter into pan and bake for 1 hour. Check doneness by inserting a toothpick in the center.

*Adding sugar to the pan after greasing makes the crust harder/crispy.
**Bake times may be more than 1 hour depending on humidity level, etc (especially with the applesauce version)...if the top of the bread starts to brown before the inside is done place a piece of foil over the bread and continue baking.

Stock, Broth or Bouillon???

Why do we have so many names for what seems to be the same thing? Or are they the same? What’s the difference? If I am cooking something that asks for Chicken Stock can I use Chicken Broth? Help!
According to Merriam Webster...
Stock is a liquid in which meat, fish, or vegetables have been simmered that is used as a basis for soup, gravy, or sauce.
Broth is liquid in which meat, fish, cereal grains, or vegetables have been cooked.
Bouillon is a clear seasoned soup made usually from lean beef.
Ok, so according to good ol’ Merriam there doesn’t seem to be much of a difference between any of them – they all are a liquid in which something (usually beef or chicken) has been cooked. Well, that doesn’t help much…so what happens if we look at the ingredients of each, or how each one is made…
Chicken Stock is a liquid made from bones and gets its flavor from the cartilage and connective tissue in the bones; the cartlidge and tissue help thicken the liquid. Broth is a liquid made in the same way as stock but meat is substituted for bones. But if you are making homemade broth/stock you may use a combination of the bones and meat…then what are you making…brock or stoth?!
Bouillon is dehydrated stock with added salt and seasonings. So there is something different with bouillon – more salt and seasonings will make it taste different, but it is inexpensive and something that is easy to keep in your pantry.
So now the question is broth or stock (if bought from the store)…
According to Swanson (http://www.swansonbroth.com/brothvsstock.aspx) stock is best for meat dishes and gravies while broth is good for soup and side dishes. Broth is highly seasoned and stock has a more robust meaty flavor.
But if my recipe calls for broth, does that mean I cannot use stock?
I say use whatever you want… it is completely a taste preference (or what you have on hand!) Bouillion is great because you can keep it stocked in your panty…mix it with a little water and you have a liquid…use less water to make it a little more rich, or a little more water to make it not as strong. Broth is more seasoned and stock is more meaty…so take your pick…try the same recipe with different things and see which you like the best! Or, if you have the time make your own with bones, meat and seasonings!
So if you have been confused with these terms in the kitchen, I hope this article helps and you now know the difference between the three, but also don’t be afraid to replace one with another in your recipe…experiment and have fun! Happy cooking!

Sausage and Peppers Pasta

This recipe is quick and easy...

Ingredients

• 1 box (13-16 oz) penne pasta
• 3/4 to 1 lb Italian sausage
• 1 pkg (16 oz) frozen bell pepper and onion stir fry
• 1 can (14.5 oz) diced tomatoes
• Basil, garlic salt, oregano and black pepper to season

Cook the pasta according to the package. In a large skillet over medium-high heat cook the Italian sausage until browned. Add the bell pepper and onion stir-fry and cook for 2-3 mins until hot. Add the tomatoes and spices to season. Bring to a boil and then reduce heat and let simmer for 5-10 mins. Add the sausage mixture to the pasta and mix well. Enjoy!

This is a quick and simple recipe that I love and can be changed up to fit your family's taste buds...if you are looking for something more healthy try using whole wheat pasta and turkey sausage. If you like things a bit more spicy, make sure to get the hot Italian sausage - yummy!

Beef Stroganoff

This is one of my husband's all-time favorites...hearty and full of flavor!

Ingredients

• 1-1/2 lbs beef round steak cut into cubes
• 1 t. paprika
• 1/2 t. salt
• 1/2 t. pepper
• 1/2 t. garlic salt
• 1/2 t. cayenne pepper
• 1/4 c. margarine
• 1 onion, chopped
• 1 can (4 oz.) sliced mushrooms
• 3/4 c. beef broth
• 1 T. Worcestershire sauce
• 1 Bay leaf
• 2-3 T. flour
• 8 oz. sour cream
• 1 package (8 oz) medium egg noodles

Season meat with paprika, salt, pepper, garlic salt and cayenne pepper. In a skillet melt the margarine over medium heat. Add the onions and cook until they start to get tender. Add the meat and cook until meat is browned. Add the mushrooms, beef broth and Worcestershire sauce. Bring to a boil. Reduce heat and add bay leaf. Cover and simmer for 1 to 1-1/2 hours.

Cook noodles per the package. In a bowl, stir together 2 T. flour and sour cream. Add the sour cream mixture to the skillet and turn the heat to medium. Stir until sauce is thickened and add more flour if necessary. Serve over cooked noodles.

To add more flavor to your meat, marinade in Worcestershire sauce before you cook it. Also, this recipe does not have many mushrooms as my husband is not a fan of them, so may be good to add another can of mushrooms if you like them!

Meatloaf

An all-time classic that is all too often blah and dry...hopefully this recipe will have your family excited about meatloaf night!!!

Ingredients

• 1 c. bread crumbs
• 1/2 c. beef broth
• 1 egg, beaten
• 1 small onion, finely chopped
• 1 t. garlic salt
• 1 t. Italian seasoning
• 1 t. pepper
• 1/2 c. grated Parmesan cheese
• 1-1/2 lbs. ground beef
• 1 can (15 oz) tomato sauce
• 1/4 c. Parmesan cheese (optional)
• 1 t. Italian seasoning

In a large bowl, combine first 8 ingredients. Add the beef and mix well (don't be afraid to use your hands - so long as they are clean!). Form beef mixture into a loaf shape and place in a large baking pan. Bake at 375 degrees for 45 mins. Combine tomato sauce, Parmesan cheese (optional) and Italian seasoning then pour over meatloaf. Cook uncovered with sauce for an additional 15 mins. Enjoy!

Dinner Rolls

Ok - besides the slow cooker, I love my bread machine...these rolls are easy and delicious! The secret to these is the sugar I think...

Ingredients

• 1 c. water
• 2 T. butter or margarine, softened (tub butter works the best)
• 1 egg
• 3-1/4 c. bread flour
• 1/4 c. sugar
• 1 t. salt
• 3 t. fast-rising dry yeast or bread machine yeast

Place ingredients in your bread machine pan in the order listed and select dough cycle.

Remove the dough and form into rolls (about 2 in. diameter). Place in a greased 9x13 pan, cover and let rise 40 mins. Brush rolls with butter and bake at 375 degrees for 12-15 mins.

This recipe also works great for cinnamon rolls...be on the look-out for that recipe coming soon!

Pulled Pork Sandwiches

I am a big fan of the slow cooker and this is one of my favorite recipes to make in it - the longer it cooks the better! With the military we lived in North Carolina for awhile and we are now in Kansas City - 2 big barbecue places and a lot of competition out there, but my family still loved these sandwiches!

Ingredients

• 4 lb pork roast
• 10-12 cloves
• 3 white onions
• 16-24 oz bottle of your favorite BBQ sauce
• salt and pepper
• Buns

Season the pork roast with salt and pepper. Stud the roast with the cloves. Slice 2 onions (about 1/4 in. thick slices) and place 1 on the bottom of the slow cooker. Place the roast on top of the onion slices and put the other sliced onion on top of the roast. Fill the cooker 2/3 full of water. Cover and cook on low for 8-12 hours.

Remove roast and discard cloves and any fat or bone. Let the roast cool while you clean out the slow cooker - discard of all water, onions, grease, etc. Chop the third onion and set aside. When the roast is cool enough to handle, use a fork or your hands and pull apart the roast until it is shredded.

Return the shredded meat to the slow cooker. Mix in the chopped onion and BBQ sauce. Heat on high 1-3 hours. Serve on your favorite style bun. Enjoy!

Tips...

1. If you are serving this for dinner it is best to put it in the slow cooker in the morning. If you would like to serve it for lunch you can put it in the slow cooker at night and let it cook on low all night. This roast cooks for a total of 9-15 hours. If you run out of time, you can cook it on high for 4-6 hours instead of the 8-12, but it may not be as tender and harder to shred.
2. Best pork roast to use is a lean, boneless cut.
3. Don't be afraid to use more BBQ sauce - if you like your sandwiches sloppy and extra saucy...yummy!

Spaghetti Casserole

This was finally a hit at my house just last week - yeah! My husband is a great critic...and is nothing but honest - which is good, but can be frustrating sometimes! Anyways, I have made this for him a few times and he has never really liked it until now. This is a great do-ahead and freeze recipe and also makes wonderful leftovers!

Ingredients

• 16 oz spaghetti noodles
• 1/2 lb Italian sausage
• 1/2 lb ground beef
• 2 cans (15 oz each) tomato sauce
• 1 can (6 oz) tomato paste
• Oregano, Basil, Thyme and Garlic to season
• 8 oz low-fat cream cheese
• 1/2 c. grated Parmesan cheese
• 1/4 c. milk
• 1 1/2 c. shredded mozzarella cheese

Cook spaghetti per package directions. Drain and set aside.

In a large skillet cook the Italian sausage and ground beef on medium heat. Drain the excess fat and then add the tomato sauce, tomato paste and seasonings to the meat. Stir until well mixed and increase heat to bring to a boil for 2 mins. Then reduce heat to low, cover and let simmer.

Place the cream cheese in a bowl and soften in the microwave for 30 seconds. Stir and put back in the microwave for another 30 seconds or until it is easy to stir. Add the Parmesan cheese and milk to the cream cheese and stir until well mixed. Pour this mixture over the noodles and stir until the noodles are evenly coated.

Spread the noodle mixture evenly into a 9x13 glass baking pan. Pour the meat spaghetti sauce over the noodles and top with the shredded mozzarella cheese. Cover with foil and bake at 350 degrees F for 30 mins and then remove the foil and cook another 10 mins. Let stand for 5 mins, then cut into square pieces and serve. Enjoy!

Variations to this recipe...

1. Don't like Italian Sausage? Use all ground beef, or don't use any meat at all!
2. Don't have time to make your own sauce? Replace the tomato sauce and paste with pasta sauce (Ragu is my favorite!) and pour it straight from the jar over the noodles
3. Want to make this ahead of time and freeze? Cover with foil and put in your freezer...when you are ready to bake it use 45 mins at 350 degrees and 10 mins with the foil off.

Who am I and what am I doing?!?!

Hello! My name is Karian and I am a stay at home mom with a 1 year old son. I just recently got out of the Air Force where I flew the C-130 (big cargo plane). Although I had fun in the Air Force it is time to move on...start a family and a new chapter in my life. Part of this new chapter is the time I get to spend doing something I have always loved, but never have seemed to have enough time to do it....spend time in the kitchen cooking and baking! Yes, my son does keep my busy, but I am still able to get some good time in the kitchen now that I don't work outside the house, and my son has his favorite cabinet full of his "cooking stuff" that he loves to play in!
Growing up I was always in the kitchen helping my mom (I was the only girl of 4 kids!) and she taught me a lot. She also led our 4-H group where we learned how to bake and cook. I also had a grandma who was great at making cinnamon rolls and pies - delicious! Any chance I got I was over at her house helping her bake, which was especially fun since I was allowed to make a huge mess with the flour and sugar at her house! Ever since I can remember my Aunt has given me a cookbook every Christmas (this year it was 500 best ever chocolate recipes - yummy!!!). So now I am excited to use all that I have gained over the years and share with you some of my scrumptious recipes! All these recipes are either family recipes passed on to me, or something I created - usually starting with a simple recipe, or one out of my several cookbooks and then changing it up a little to make it my own.
I hope to post several recipes, health info, good kitchen tools, etc...and eventually start a weekly menu planner (with grocery list!) once I build my recipe collection. While I do enjoy spending time in the kitchen, multiple trips a week to the grocery store with the kiddo is a different story...that's why I try to make a list every week and hopefully get everything with just one trip!
I hope you enjoy my website!