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Recipes

Recipe Wednesday – Peanut Butter Bites

Now that we’re getting a little more sleep around here I am finally getting my energy back to cook.  This weekend I made these Peanut Butter Bites for the kids for a snack and they loved them.  I loved that they were eating banana’s and getting protein with peanut butter even if there was some chocolate in the mix.

Peanut Butter Bites

 

I found this recipe from a Healthy Slice of Life however I didn’t even look at the blog, just the picture from my Pinterest board, to make them.  I used regular bananas, sliced them, spread peanut butter on them and then topped with more banana slices.  I stuck them in the freezer on a wax paper covered cookie sheet for about 45 minutes.  Then I melted chocolate in my double boiler and dipped half of the bananas in before putting them back on the cookie sheet and freezing them some more.  After the kids got up from nap we all enjoyed them and I stuck the leftovers in a freezer bag for a pick me up during the week!

Recipes

Recipe Wednesday – Easy and Healthy Shrimp Scampi

Easy and Healthy Shrimp Scampi

In my quest for easy, healthy recipes I found this recipe for Easy and Healthy Shrimp Scampi by Smoked n Grilled on my Pinterest board.  I liked that the recipe didn’t call for loads of butter.  The lack of butter did change the taste of the scampi from the traditional taste that you would find in a restaurant, but it was still really great.  I served it over egg noodles and it was a hit with everyone but James (but again, he rarely eats anything these days!).

 

Recipes

Recipe Wednesday – Alfredo Pasta Bake

Alfredo Pasta Bake

 

I liked the idea behind this recipe because you can either make it meatless or can add your preferred meat to it.  I chose to make it meatless and it was still very filling.  I’m not sure that Jason even noticed that there wasn’t meat in it!  I made it with the veggie rotini noodles because they’re Charlotte’s favorite and I feel like it adds at least a smidge more healthiness to a pasta dish.  My only complaint with this recipe is that it is REALLY, REALLY cheesy.  I will probably cut the cheese by 1/4th if not a half the next time I make it.

Check out the recipe for this Alfredo Pasta Bake at Miranda’s Recipes!

Recipes

Recipe Wednesday – Cheesy Chicken Wild Rice Casserole

Cheesy Chicken Wild Rice Casserole

Even though last week I alluded to the fact that I’m sick of chicken, it’s still a fairly easy staple that I turn to when I’m stuck.  But lately I’ve been feeling so bad that my recipes have leaned more towards pre-cooked items rather than anything I make at home.  Those kinds of meals get old quick though and I desperately polled friends on Facebook and went search through my Pinterest board looking for something easy, fairly healthy, and did I mention easy??

This Cheesy Chicken and Wild Rice Casserole from Rachel Shultz was the perfect combination of a casserole (so all in one meal in my opinion) filled with veggies but oh so tasty.  Cutting up the veggies is a tad bit time consuming but I just went ahead and chopped an entire bunch of celery and carrots while I was prepping so that the next time I make this I’ll already have what I need in the freezer.  Altogether, a great, yummy, fairly easy recipe that I’m going to add to my “go-to” rotation!

 

Recipes

Recipe Wednesday – Philly Cheese Turkey Sloppy Joe’s

Philly Cheese Turkey Sloppy Joes

Since I am trying to stay away from beef, some of our staples (like meatloaf and sloppy joe’s) have taken a backseat to chicken dishes.  But you can only eat so much chicken before you’re starting to hate it so when I came across this recipe on SkinnyMom I thought it might be good.  Turns out that my hunch was right!  We ended up making them open faced which was a great idea — you can always use more cheese!  This is a great, easy weeknight meal that should please even your picky eaters (although James still wouldn’t touch it but he basically only eats cereal so don’t let that sway you!).

Books, Recipes

Recipe Wednesday – “A Beauty So Rare” Savory Custard

I love books that incorporate food into their storyline.  Food is such a central feature in so many of our special moments and I think it’s only right for authors to recognize that and help us immerse ourselves in a different era or place with details about what kind of food is being eaten.  But only sometimes are the recipes for those special food items that are mentioned in a book included in the book.  Today I’d like to share a recipe from a book that I recently read and will be sharing my review with you on Friday.

In A Beauty So Rare by Tamera Alexander her main character, Eleanor Braddock has a love for cooking even though that wasn’t the norm or accepted convention in her time (post Civil War Nashville).  Throughout the book many of Eleanor’s recipes are mentioned but one that gets prominent display is the Savory Custard.  I was so excited when I was given the recipe to share with you.  I am definitely looking forward to recreating this recipe that is so beloved in the book!

ABSR1

Savory Custard (aka Ham and Cheese Quiche)

Ingredients

1 old-fashioned unbaked pie crust (recipe below)
1 large onion, diced (or sliced if you like larger pieces of onion in your savory)
2 tablespoons butter
1 pound cooked ham diced into cubes (if using bacon, use 8 slices, fried chewy, not too crisp)
8 large eggs
1-1/2 cups heavy cream or half-and-half
1/2 teaspoon salt and pepper, or to taste (I always go heavier on the pepper, personal preference)
1 3/4 cups sharp cheddar cheese, grated

Instructions

Sauté onion in the butter in a skillet over medium-low heat for about 10 to 15 minutes, stirring occasionally, until the onion is golden brown. Set aside to cool.

Chop the ham into bite-sized pieces (or fry your bacon until chewy, then chop). Set aside to cool. Preheat the oven to 400 degrees. Roll out pie crust and press into a deep dish pie plate. A medium-sized iron skillet works wonderfully for making a savory custard (and is what Eleanor used). The crust comes out divine. I just happened to use a pie plate this time.

Whip the eggs, cream, salt and pepper in a large bowl, then mix in the onions, ham (or bacon), and cheese. Pour the mixture into the pie crust. Cover the pie plate (or skillet) lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking for 10 to 15 minutes, or until the quiche is set and the crust is golden brown. QUICK BAKING TIPS: The quiche may still seem a little loose when you first remove it from the oven, but it will firm up nicely once removed from the heat. Also, watch that lovely crust so the edges don’t get overly brown. I use a silicone pie crust shield if that starts to happen. Those are a fabulous invention (but foil crimped around the edges works just as well).

Remove from the oven and allow the savory custard to rest for 10 to 15 minutes before diving in. It’s so good, and just like Eleanor Braddock would make. It’s also delicious left over and warmed up the next day.

 Old-Fashioned Pie Crust

Makes two crusts (they freeze well!)

Ingredients

1 ½ cups Crisco (or lard)
3 cups all-purpose flour
1 egg
5 tablespoons ice water
1 tablespoon white vinegar
1 teaspoon salt

Instructions

In a large bowl, using a pastry cutter (or two knives will do the job), gradually work the Crisco into the flour for 3 to 4 minutes until it resembles coarse meal. In a smaller bowl, whip the egg and then pour it into the flour/shortening mixture. Add 5 tablespoons of ice-cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir gently until all ingredients are blended well.

Halve the dough. Form 2 evenly-sized balls of dough and place each into large sealable plastic bags. Using a rolling pin, slightly flatten each to about 1/2 inch thickness to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you’re using the crusts immediately, it’s still a good idea to let them chill in the freezer for about 15- 20 minutes. They’ll be much easier to work with.)

When you’re ready to roll the dough for your crust, remove from the freezer and allow to thaw for 15 minutes (if it’s frozen). On a well-floured surface, roll the dough, starting at the center and working your way out. Sprinkle flour over the top of the dough if it’s too moist. If the dough starts to stick to the countertop, use a metal spatula and gently scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie plate (or iron skillet).

Using a spatula, carefully lift the dough from the surface of the counter into the pie pan. (I sometimes fold my well-floured dough in half and then “unfold” it onto iron skillet. Or you can lop it over your rolling pin. That works well, too.) Gently press the dough against the sides of the pan or skillet, getting it all tucked in. Then crimp the edges in whatever way you prefer. And now, you’re ready for that yummy savory custard filling above, or maybe for a fruit pie.

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I am using these recipes with permission from Tamera Alexander as part of a team promoting her new standalone novel, A Beauty So Rare.  Please see my link/review disclosures for more information about those that I work with to let you know about products and items that I love.  For more recipes from Tamera’s books, check out the Recipes topic on her blog.