A Kinder Kind of Egg.

Let’s talk about EGGS.

eggs Eggs are a staple food item, in most anyone’s kitchen. They are quite popular for breakfast: as scrambled, over-easy, hard-boiled, poached, or omelet style! They make incredible egg salads for lunch, and are called for in most baking recipes. And let’s not forget most every mother’s favorite backup plan; Breakfast for Dinner!

We all know that eggs are good for your overall health! But did you know that [Read more…]

Simple & Savory Homemade Applesauce (Recipe)

With the Fall season, comes apple season!  And we all know there are innumerable wonderful and delicious things, that can be made with apples!
They really are a fruit of so many gifts. But some recipes take a lot more ambition, than others!
If you just want to enjoy the simplicity and goodness of apples, while still having a great celebration happening in your mouth, than this applesauce recipe is for you!
Applesauce is also a versatile food, that can be used in so many different ways. We’ll talk about there here, too.

001_simple-homemade-applesauce

 

  • 4-6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
  • 1 cup Water
  • Juice Of 1 Lemon (or 6 shakes of doTERRA Lemon Essential Oil)
  • 1/2 cup Brown Sugar, Packed
  • 1 teaspoon Cinnamon or Cassia, More Or Less To Taste

(*Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter)

It’s This Simple:

1. First, we always recommend you begin with washed, organic apples, if possible.
What kind of apples? That’s up to you! But varieties of the sweet and soft kind, are best when making applesauce. In this recipe, we used all McIntosh apples, and so can attest to the goodness of an applesauce made with that variety!  But [Read more…]

Ham, Swiss, and Asparagus Rolls on a Bed of Potato – Recipe

 Our family really loves to try new recipes.  We love food in general, and certainly love to be gathered around the table together, with lots of it. We have many favorite meals that we have on a regular basis, but it’s always fun and exciting to try something new. And if it’s really good, we’ll have it again, or roll it right in with our regular rotations of meals.
This new one, that I call ‘Ham, Swiss and Asparagus Rolls on a Bed of Potato’, we made for the first time well over a year ago, and it was a big hit.
Just getting to share this recipe with you all now.

000_ham-swiss-asparagus-rolls-potato-casserole
 General Ingredients:
potatoes
deli/sliced ham
Swiss cheese
asparagus

I’d call it fairly healthy meal, except maybe for the ham. (With the sodium, nitrates and all of that.)
But swiss cheese is a good choice, potatoes aren’t all that bad, and asparagus is great vegetable.We really love it and eat lots of it – organic and steamed.

This casserole of sorts, couldn’t be easier to make. 
You simply whip up a batch of mashed potatoes, however you normally would. I know I add milk, butter, salt and pepper.
Spread it into the bottom of a buttered 9×13″ glass casserole/cake pan.
Then you do the following next -

001_how-to-make-ham-swiss-asparagus-rolls-potato-casserole-recipe Lay a (not too thin)slice of swiss cheese, topped with sliced ham, and then asparagus.
Then you just roll it up, as seen above.

003_how-to-make-ham-swiss-asparagus-rolls-potato-casserole-recipe Line them up in your bed of potato!
You can add extra slices of swiss over the top if you wish.
Then bake at 400° for 25 minutes.

005_ham-swiss-asparagus-rolls-potato-casserole The house smelled so good!
We knew we’d be loving them.

006_ham-swiss-asparagus-rolls-potato-casserole And then . . . . . . we did.
Give them a try! Hope you all do as well.

Stuffed Pepper Soup – a Recipe

 Winter has been brutal and long  here this year!  Multiple snowstorms right on top of each other, and bitter cold temperatures more days than not.
It’s our least favorite season, but we always make the most of it, and keep our eyes on spring!

There’s a couple of treasured things that come with this season that really help get us through:
 a constant roaring cozy fire, and delicious hot comfort food! There is nothing like a hot bowl of something, to warm you from the inside, out.  Is there?

 Well today I’m going to share with you a new a great recipe.  I don’t know where I even got it. I’ve had it printed out in my recipe folder, and we’ve enjoyed it a couple of time now. We’re about ready to make it again!

If you even ‘like’ Stuffed Peppers, you just might ‘love’ . . . . . .

Stuffed Pepper Soup!

stuffed-pepper-soup_1
Ingredients
1 lb of ground beef (we only use organic/grass fed)
1 small onion
1 large bell pepper; diced
1 can (29 oz.) diced tomatoes
1 (10 oz.) can tomato soup (or tomato sauce)
1 (14 oz.) can chicken broth (or beef broth)
2 c. cooked rice
1 tbs. sugar
1 tsp. garlic powder, salt and pepper, to taste
Shredded cheese;  topping

Directions

1. In a large pot, brown and crumble ground beef along with diced green peppers, and onion over medium high heat.
2. When cooked, drain excess grease from beef mixture.
3. Put beef back into pot.
4. Add in diced tomatoes.
5. Add in chicken broth, (or beef broth if using that).
6. Give it all a good stir. Then add in rice.
7. Stir again.
8. Then add seasonings: sugar, garlic powder, salt and pepper. (To taste.)

Cover and let simmer on low-medium heat for about 30 minutes to let the flavors get to know each other. :) The longer they sit together, the better the soup is. So consider making it one day, refrigerating, and serving the next day. Or….just have leftovers the next day, and you’ll find it’s even better!

stuffed-pepper-soup_2
You might want to Pin this one. ;)
Enjoy, and keep warm!
- Laura

Jalapeno Jack and Cheddar Macaroni and Cheese Recipe

00_
Do you have a recipe that you are known for?  You know…a recipe that others consider ‘yours’.  Maybe one that’s requested by others for family and friend gatherings, with such expressions as, “Oh, can you make and bring your ___________?”. 
My mother was known for her baked beans.  Some even called them “Jean’s Beans”.  My husband is already known for his homemade pizza; which is actually his family’s recipe, handed down.

I wondered for some years if I would ever have a recipe others thought of as ‘mine’, until I did. My Jalapeno Jack and Cheddar Macaroni and Cheese!  Granted, I think it might only be my own little family here who knows of and requests my fabulous macaroni and cheese but hey….we all start small. And home is always a heartfelt place to start.   Oh wait, come to think of it, I did make a huge batch of this Macaroni and Cheese (double this recipe=LOTS) to our friend’s 4th of July bash this year; and not only were people eating it up, but she messaged me at 11 p.m. that night to tell me she was eating the leftovers.

But I’ve never given anyone the recipe until now. I’m happy to share it with you; our following-friends.

00a_macaroni-and-cheese-recipe (You will want to save this recipe, so you might as well Pin this post with the photo above, now. 
There is a printable recipe at the bottom, that you can come and get anytime.)

Whether served for dinner after a brisk day, on a football Sunday afternoon, or just because you need some (it happens….right?), my recipe, Jalapeno Jack and Cheddar Macaroni and Cheese, is the epitome of comfort food. Mine has a little *kick* to it, because of the jalapeno jack cheese. (I also had extra black pepper to it. We love our black pepper.)
Make it once, and you may find your loved ones keep asking for it again and again, too.

I’m just going to walk you through the steps here as a visual aid, and then I’ll give you the printable recipe at the end of the post.

01_mac-and-cheese-ingredients Participating Ingredients
1 box/lb. Rotini Pasta
1/2 stick or 4 Tbs. of Butter
1 medium. Onion, chopped
1 Tsp. of Salt
1/2 Tsp. of Black Pepper
1/3 C. of All Purpose Flour
3-1/2 C. of Milk
8 Oz. of Jalapeno Jack Cheese; rough into small blocks ~ 1-1/2″ or so
8 Oz. of Sharp Cheddar Cheese; rough into small blocks ~ 1-1/2″ or so

Also…..
08_opened-package-round-crackers . . . . a sleeve of Ritz Crackers.

09 Place the crackers in a zip lock bag, and seal it, removing any air as best you can.
Then just crush the crackers all up.  Any bits of bigger pieces is fine. See photo above? Good enough.

Bring a sauce pan of water to a boil and cook pasta to al dente;  7 minutes, and drain.  Put pasta back in (same) rinsed pan.

But while you are waiting for the water to boil . . . .
In a skillet over medium heat (stove depending), stir butter, chopped onion, salt and pepper until the onion is tender, and appearing more translucent. 
02  
*Slowly sift in flour, blending it in to the mixture as you go. 
*This will be the hardest part, because the mixture gets dry and crumbly, and it’ll really seem like you don’t need any more flour, when you still have lots to sift in. Just keep working with it. Add a little more butter if you feel you need to, but use at least most of your flour. Because remember, this is the base of your cheese sauce you’re about to make, and the flour adds to it’s thickness.

Next, and not shown in photos, once the flour is all mixed in, remove from the heat and slowly pour in your milk, stirring as you do.
Place back on heated burner, stirring constantly, and bring just to a boil.

 Remove from heat again, and add all of your cheese cubes.  Stir immediately, and place back on heated burner.
04_cheese-sauce Continue to stir until all of the cubed cheese is melted.  (Don’t confuse the other lumps with your onions. ;)

– This is a good time to preheat your oven to 375º. –

05_cheese-sauce Cheese sauce will be nice and smooth.

07 Pour all of your cheese sauce into your pan of pasta.
Scrape out every last bit, and mix with the pasta well.

Pour all of macaroni and cheese mixture into an ungreased 1-1/2 or 2 qt. casserole dish.

10_macaroni-and-cheese-recipe (Seen in photo above is a 2 qt. casserole dish.)
Then sprinkle the crushed crackers all over the top, covering it well.

Bake uncovered at 375º for 20 minutes.

11_macaroni-and-cheese-recipe Look at that!  Creamy and cheesy and soooo good, you can only imagine, until you try it!
Serve, enjoy and be ready for rave reviews!
This dish also reheats well. (If you have any left.)

The buttery Ritz crackers have a slightly sweet taste in complimentary contrast to the slightly spicy macaroni.
The heat does build in your mouth some as you eat. But we don’t mind.  ;)

12_macaroni-and-cheese-recipe Hope you love it as much as we do! 

CLICK HERE FOR PRINTABLE RECIPE

~ Laura

* * * * * *

Please come follow me here and there: