Sweet Potato Cauliflower Fritter

The last recipe that I saved from the Better Homes and Garden November 2014 issue.  Now I can recyle that magazine and pull out another one to look through.  Hope you have enjoyed these recipes.

Pumpkin Bars with Marcona Almonds

From Better Homes and Garden - November 2014

Pork and Squash Enchilladas

From Better Homes and Garden November 2014

Hidden Valley Original Ranch Spinach Dip

From Better Homes and Garden - November 2014

Many people might take for granted that this will appear on the packaging of the ranch dip every year but I learned a long time ago that at some point they will stop that practice so it is best to have it in your recipe box.  This blog is like my recipe box so here it is.

New Ways with Mixed Greens

From Better Homes and Garden November 2014

Black Bean Chicken Quinoa Chili

From Better Homes and Garden November 2014

Savory Collard Greens

From Better Homes and Garden - November 2014

Queso Blanco Dip

From Better Homes and Garden - November 2014

Garlic Rosemary Dressing

From Better Homes and Garden November 2014

Frittata Idea and Toasted Seasoning Salt

From Better Home and Garden November 2014

Cream Cheese Mashers with Kale Pesto

From Better Homes and Garden - November 2014

Caramelized Veggie Lentil Salad

From Better Homes and Garden - November 2014

Recipes from BUSH's

I was going through a magazine the other day and noticed that BUSH's , as in Bush's baked beans people, had a recipe site with what they call recipe math.

recipemath.com

These recipes came from there and sounded good to me.

Baked Eggs with Buffalo Chicken Hash by MyFitnessPal

Baked Eggs with Buffalo Chicken Hash

Ingredients

• 1 cup cubed Potatoes
• 1 tablespoon Olive Oil
• 1/2 small Onion, chopped (approx. 1/4 cup)
• 2/3 cup Red Pepper, thinly sliced
• 2 teaspoons Garlic, minced
• 2 links (approx. 70 grams each) Chicken Sausage, sliced (certified gluten-free if necessary)
• 1/8 teaspoon Black Pepper
• 1/2 cup reduced-fat shredded Cheddar Cheese
• 4 large Eggs

For Garnish:

• 1 tablespoon Buffalo Wing Sauce (certified gluten-free if necessary)
• 1 stalk Green Onion, sliced

Directions

Heat your oven to 400°F.

Bring a medium pot of water to a boil and cook the cubed potatoes until they are just fork tender, about 3-4 minutes. Drain and set aside.

In a large pan, heat the olive oil up on medium heat. Cook the potatoes, onion and red pepper until lightly golden and soft, about 4-5 minutes.

Add in the garlic, chicken sausage and salt and pepper. Cook, stirring often, until the sausage is lightly browned. Let sit for 5 minutes to caramelize the bottom.

Sprinkle the grated cheese on and stir to mix it into the potato mixture.

Make four wells in the hash and gently crack the eggs into them. Bake until the eggs are cooked as much as you like them-–runny eggs will take about 4-5 minutes.

Drizzle with buffalo sauce, sprinkle with diced green onion and serve.

Nutrition Information

Serves:  4 |  Serving Size: 1/4 of dish

Per serving: Calories: 245; 

Total Fat: 14g; 

Saturated Fat: 5g; 

Monounsaturated Fat: 5g ; 

Cholesterol: 256mg; 

Sodium: 500mg; 

Total Carbohydrates: 13g; 

Dietary Fiber: 4g; 

Sugars: 1g; 

Protein: 18g

Nutrition Bonus: Potassium: 347mg; Vitamin A: 24%; Vitamin C: 92%; Calcium: 14%; Iron: 11%

Cooking and grocery shopping

First of all I want to say thank you to my niece in law Jessica.  She took me shopping on Friday which turned out to be her 16th Wedding Anniversary.  They still had time to go out and celebrate which is a feat in itself since they have 5 children.

When I went grocery shopping I managed to get a good deal on green peppers, onions, carrots, zucchini and mushrooms.  I couldn't help but buy those and it was a good feeling.  So now I had all of those veggies and they would all go bad around the same time if I didn't do something about it.  This is the reason why I love my vacuum sealer.  I pulled it out and cut up my veggies and now I have a bag of green peppers, zucchini, and onions in the freezer.  I didn't put them all there because I also decided to make some soup.

I had a can of chicken stock so in the crock pot it went and soon a bag of carrots joined it plus some zucchini and mushrooms.  I cooked that until the carrots were almost cooked and then added in some pre cooked smoked chicken strips that I had also bought.  Then I thought it needed something else so in went a cup of wild rice.  It turned out pretty good and now I have soup for later in the week.

I also have veggies in the freezer so it's a win win.

Later this week I will be posting a lot of recipes because they are sure popping up lately.  It's that time of the year.  :)

Everybody have fun and keep checking back.

Tortillas - LOVE THEM!

I made some tortillas today and continue to love them.  This is my second time that I've made tortillas from scratch and this time they turned out a lot better.  Here is a picture of how it turned out.

I think next time I make them I will try to do wheat or corn tortillas.    In case anybody wants to try these, here is the recipe:

2 cups flour

3/4 tsp salt

1/2 tsp baking POWDER

3 TBS shortening (I used crisco)

3/4 cup water

1.  Mix flour, salt and baking powder with a fork

2.  Add shortening and continue to mix until you get coarse crumbs

3.  Make well in center of mixture and add water.

4.  slowly incorporate dry and wet until dough starts to form.

5.  place dough on floured surface and kneed for several minutes until dough is nice and smooth .

6.  cover and let sit for 30 minutes

7.  Divide dough into quarters

    than divide each quarter into 3rds (total of 12 pieces)

8.  roll out each portion into a 6-7" circle

9.  cook in skillet over med hi heat for about 2 minutes each side

10. remove to plate and cover with towel