Baked Mac and Cheese

This is absolutely the BEST homemade mac and cheese I've ever had! We've made it several times and it turned out perfect each time. NOT dry at all!

The only variation was we used some pepper jack once. So, since I have not changed the recipe, Here is the link so the proper person gets credit!

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

Low Carb Mixed Berry Custard

 This was delicious after a day spent blueberry picking!

 Preheat oven to 350F.

2 cups Fresh Mixed Berries

2 large Eggs

1/4 cup Splenda or sweetener of choice (may need to adjust quantity)

1/2 cup Almond Flour (no substitutions)

1/4 cup Cream

zest and juice of 1 lemon

1 teaspoon vanilla extract

Grease an 8x8 inch baking pan well. Put berries in the pan.

In a blender, combine eggs, sweetener, almond flour, cream, lemon zest and juice, and vanilla. Blend on low speed until well-combined, about 1 minute. Pour batter over the mixed berries.

Bake for 40 minutes or until set; stick a knife or toothpick in and it will come out clean.

This is great either warm, room temp or chilled! Ice cream or whipped cream is also very good with this.

Jill's Vegetable Beef Soup

This recipe was given by my dear friend Jill after we had it while visiting! It's the best! Truly one pound of beef is all you need, so it's an awesome way to stretch a pound of meat for a large family. 

Soup is so versatile, so have fun with it! It's probably going to be a little different every time. Personally, I like a lot of garlic, and don't like to use bouillon cubes. I love to add a big spoonful of organic miso paste to soups. I've mixed it up using various types of beef - coarse ground, picadillo, even stew beef. Honestly, my favorite is just plain ground beef, but anything is good. Add any veggies you like - we like potatoes or rutabaga, kale, green beans etc. I don't use the pasta.

Here's the original recipe, in Jill's words!

(Most all amounts are approximate!)
1 lb ground beef browned
1/2 cup red wine ( I use what may be on hand, Merlot usually)
3 - 4 bouillon cubes (optional)
salt & pepper to taste
Cajun spice to taste
1 med onion chopped
1 tsp chopped garlic (to taste or health need in my house!)
3 - 4 carrots chopped, or sliced
1/2 purple (or green if you prefer - I just love the color!) cabbage,
chopped
3 med zucchini diced
3/4 cup tiny pasta (I like alphabets)
1 large can diced tomatoes
3 large stalks celery chopped
1/2 bag of fresh spinach, chopped
2 boxes beef broth

Here's the order I do things: Brown hamburger and use wine to deglaze the pan after transferring meat to soup pot. Empty 1 box of beef broth to pot and set on low heat. Saute' onion, garlic, celery and carrots in small amount of beef broth so they can actually brown a bit. Add to soup pot, then add chopped cabbage, zucchini, and diced tomatoes. Add remainder of beef broth (use a small bit to dissolve bouillon), season and bring to boil. Add pasta to boiling soup, stirring frequently. I usually have to add water after pasta has cooked. Season to taste. I add spinach last, let it just wilt and serve. I don't let it cook down much to preserve the antioxidant punch and the color of course! Wonderful with some French bread and butter.

Cob-buckle-pie

 

Ingredients

• 4 cups blueberries (fresh or frozen)
• 1/2 cup granulated sugar
• 1 teaspoon lemon zest
• 6 Tablespoons butter

For the batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• ground cinnamon

Prepared pie crust 

Instructions

Preheat oven to 350 degrees F. 

Slice butter into pieces and add to a 9x13 inch baking dish lined with prepared pie crust. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

Add blueberries, sugar and zest to a bowl and stir to combine.

In a separate bowl mix together the batter ingredients: flour, sugar, baking powder, and salt. Stir in the milk, just until combined.

Pour blueberries over melted butter in pan. Drizzle batter over the top. Sprinkle with topping (recipe below).

Bake at 350 degrees for about 35-40 minutes, or until lightly golden on top. 

Serve warm, with a scoop of ice cream, if desired!

Topping:

1/2 cup quick oats

1/2 cup packed brown sugar

1/4 cup flour

1/2 tsp. cinnamon

dash salt

1/4 cup butter, softened

Combine dry ingredients. Cut in butter till it resembles coarse crumbs. Sprinkle over top of batter as directed.

Chocolate Blueberry Hemp Bars

One of my favorite things to make after going blueberry picking. A filling and healthy snack!

1/2 cup Hemp hearts
1/2 cup pumpkin seeds
1/2 cup ground chia seeds
1/4 cup cacao powder
2 teaspoons cinnamon
1/4 teaspoon himalayan pink salt

1 1/2 cups fresh blueberries 
6 tablespoons coconut oil
1 tablespoon vanilla extract 

1/3 - 1/2 cup raw honey, to your taste

Line a 9 x 9-inch square pan, bottom and sides, with parchment paper.

In a food processor or blender, add dry ingredients and process until smooth.

Add wet ingredients. Mix again until smooth.

Add and pulse very briefly - 

2 cups shredded unsweetened coconut flakes

1 cup chopped nuts

Optional - add 1/4 cup cacao nibs with the nuts.

Spoon and spread into pan. Refrigerate until firm, 1 to 2 hours.
Lift the bars out of the pan, cut into squares and serve.

Spicy Pineapple Salsa

 John found this recipe online and made it to go with a taco recipe. I love that even though he doesn't like spicy things, he makes them for me anyway!

2 tomatoes, chopped

2 cups chopped pineapple

1 jalapeno pepper, chopped

2 habanero peppers, chopped

½ onion, chopped

¼ cup chopped cilantro

Juice of 1 lime

1/2 tsp Salt 

Add all of the ingredients to a large bowl. Mix well. Chill for one hour; taste to adjust salt and lime juice. Store overed in the refrigerator.

Chicken Fricassee

 John made this recently and it's definitely a keeper!

Chicken Fricassee Recipe

Author: Rachel Gurk, www.rachelcooks.com/

Ingredients

1 tablespoon olive oil

3 pounds bone-in chicken thighs and drumsticks

1 teaspoon kosher salt, divided

¼ teaspoon coarse ground black pepper

1 cup pearl onions (about 8 oz)

2 or 3 carrots, peeled and cut in ¾-inch slices

8 ounces mushrooms, washed and cut in half or quartered

1 clove garlic, minced

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

½ cup dry white wine such as Chardonnay or Sauvignon Blanc

1 ½ cups reduced sodium chicken broth

1 tablespoon freshly squeezed lemon juice

½ cup heavy cream

3 tablespoons minced fresh dill 1 or 2 teaspoons dried dill weed

Instructions

Preheat oven to 400ºF. 

Heat oil in a large, ovenproof skillet over medium high heat. Season chicken with ½ teaspoon salt and pepper and add to hot oil. Brown for 7-8 minutes on each side and then remove to a plate. 

Discard extra oil/fat in pan, leaving about 1 tablespoon.

Add onions, carrots, mushrooms, and remaining ½ teaspoon salt, and cook, stirring, until mushrooms are golden brown.

Add garlic and continue to cook 1 minute or until fragrant. Add butter and stir to melt. Add flour and cook for 2 to 3 minutes or until flour is absorbed and smells slightly nutty. Stir in wine and cook for 2 to 3 minutes or until slightly reduced, scraping all the brown bits off the bottom of the pan. Stir in chicken broth and lemon juice. 

Nestle chicken into pan juices and place in oven. Bake uncovered for 20 to 25 minutes or until chicken is 165ºF when checked with an instant read thermometer.

Remove chicken to a clean plate and cover with foil. Place pan over medium heat and simmer until thickened slightly, about 15 minutes. 

Reduce heat to low and stir in heavy cream and dill. Taste and season with salt and pepper as needed. Return chicken to pan and serve with rice, potatoes, or pasta.