Monday, July 29, 2013

Strawberry Orange Sorbet with Mint

Hi there! Wow, it's been way too long that I've posted. I've missed it. It's not that I haven't been cooking but it's been pretty busy around here. Kyle and I got married June 15th and it was the most beautiful day of my life! Kyle and I have been married now for a little over a month and are loving every minute of it.

I have a recipe that I've been wanting to share and I'm glad I'm able to finally sit down and share it with you. You will be so surprised how easy it is to make sorbet and will want to make it before the Summer is over. For the 4th of July I wanted to make something festive but also Fun and Healthy! (Of course!) So I decided to make a strawberry orange Sorbet with mint.

Check out these strawberries! 

First you will want to slice  and hull your strawberries and stick in a large pot.


Once your strawberries are sliced and ready add your sugar, orange juice, mint leaves and water.


Boil on medium heat and boil until sugar is dissolved.


Once your mixture has boiled for 8 to 10 minutes turn the heat off and use your emersion blender to blend smooth. You can also use a normal blender if you don't have a hand blender. 


You will have a little foam and that is fine.


Since I was taking this to a 4th of July party I transported it in glass jars.


All that's left is to pour the mix into your ice cream maker and mix until frozen!


I didn't get a pretty picture of the final product. :( 

                                 Strawberry orange Sorbet 

4 cup Strawberries, hulled and sliced
1 cup water
1 cup orange juice
1 large handful of mint leaves, chopped
1/2 Cup sugar

Slice and hull strawberries. Place in large sauce pan with the rest of the ingredients. Boil for 8 to 10 minutes. Turn off the heat and blend mixture with hand blender until smooth. Cool and pour in ice cream maker until frozen. Enjoy! It's good to be back.

Friday, February 1, 2013

Garlic and Goat Cheese Spaghetti Squash

Well hello there! Long time no see. I have to be honest I’ve procrastinated for a few months and have not posted. That doesn’t mean that I haven’t been cooking but that I just haven’t made the time to post them. Well, I’m back and it feels good.

Kyle and I are still in the process of planning our wedding. We are a short 4 months away and we have just about everything accomplished. I’m a planner and like to plan ahead. My mom keeps telling me it’s a good thing but I just hope I don’t miss an important step and end up stressing in the end anyways. Oh well, in the end we will be married to the love of my life! 

Today I have an exciting side dish to share with you.


As you’ve probably noticed I didn’t do the Whole Living Detox this year. Believe it or not, I missed it. There has been a big hype of a meal plan called Whole30 that is similar but also a little different. Basically no bread, pasta, potatoes etc.. I’ve researched some recipes that say they are Whole30 recipes and have made a couple. This side dish was inspired by a Whole30 recipe and will take the place of pasta. Check it out, you won’t even miss the all the starch! Just 4 grams of starch per 1/2 cup serving

Start out by baking your squash for an hour.


After it’s baked for an hour it’s now ready to be scraped into noodles.


While your squash is baking, make your garlic sauce.



Put your noodles in a baking dish (I used the iron skillet) and pour garlic sauce over the noodles and toss.


Mix in your lemon juice and cheese then bake for another 10 minutes.


Garlic and Goat Cheese Spaghetti Squash

  • 8-10 garlic cloves, minced
  • 2 Tbsp butter
  • 3/4 cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • juice of one lemon
  • goat cheese 3.5 oz container
  • 1 large spaghetti squash
1. Preheat oven to 375.

2. Cut your squash in half and scrape the seeds out. Then pour about 1 to 2 inches of water in a baking sheet. Place squash meat side down on the baking sheet. Bake for 1 hour or until you can poke the skin of the squash easily with a fork.

3. While squash is baking, heat a pan over medium high heat and add butter.

4.  Once butter has melted, turn down the heat to low and add the garlic. Sautee for approximately 10 minutes.

5.  Add the olive oil, and salt and pepper and heat for another 3 minutes.

6. Take pan off heat and set aside.

7. Once squash is done pull out of oven and scrape the squash with a fork starting from one side of the squash to the other to make noodles.  8. Place squash in a baking dish and pour olive oil mixture over the top and toss.

9. Pour the lemon juice over the two halves, and crumble the goat cheese over top. Stir the spaghetti strands just to combine.

10. Bake squash for 10 more minutes or until cheese is melted.


Monday, November 5, 2012

Tomato, Basil, and Cheddar Soup


Hi Friends! Lately I’ve been going soup crazy. I just can’t get enough. The trees have finally started to change and the air is getting cool. Perfect time for a warm cozy bowl of soup.


Who doesn’t love a good tomato soup and grilled cheese? The best part of this soup is the sharp cheddar. I really think it makes it!

I started out by sautéing onions in olive oil in a large pot. ( you will use this same pot for the soup)


Then I chopped up some basil. I love the way basil smells. mmm..


This tomato soup is so simple. Just add your tomatoes, veggie stock and seasonings.



I used freshly grated sharp cheddar cheese. I’ve been hooked on sharp cheddar lately.


After all of your ingredients are added you will then use your emersion blender to puree just a little. This step is up to you, you can puree until there are no clumps or leave a few clumps for texture. I like to leave a little chunkiness.


I’m getting hungry just typing this up. This is a vegetarian meal but I promise, you won’t miss the meat.

Tomato, Basil, and Cheddar Soup

  • 2 28-oz. cans of diced tomatoes
  • 1 yellow onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tsp olive oil
  • 2 cups of vegetable broth
  • 1 cup of plain Greek yogurt
  • 1 cup cheddar cheese, grated
  • 1/2 cup basil, chopped, loosely packed
  • 2 tsp of oregano
  • 1 tsp sugar
  • salt and pepper to taste

Over medium heat, add the olive oil to a large pot. Add the chopped onion and allow to cook until tender. Add in chopped garlic and cook for an additional two minutes. Pour in the two cans of tomatoes and the vegetable stock. Stir in the basil, oregano, sugar, and salt and pepper. Place the lid back onto the pot and allow to simmer ten minutes. At the end, stir in the Greek yogurt and cheddar cheese until well blended. Use either an immersion blender or food processor to puree the soup.

Friday, October 19, 2012

Mexican Style Spaghetti Squash

The other day I was in the grocery store waiting for my meat at the deli and this lady came up to me and asked what that yellow thing that was in my buggy (Yes, I'm from the South and we call it a buggy). At first I had no idea what she was talking about and then realized she was pointing at the spaghetti squash! I preceded to tell her about spaghetti squash and she said she had never tried such thing. I couldn’t believe it and encouraged her to try it sometime. I love introducing new vegetables to interested people!


I was buying the squash that I used to make this Mexican style spaghetti squash. I’m so excited to share it with you because I wasn’t real sure how it was going to turn out. It ended up being my favorite way to eat spaghetti squash. This squash is used in so many ways; as a side, as a healthy version of “pasta” and in casseroles. I guess you could call this a mix between healthy “pasta” and a casserole.

I started out by scooping out all of the seeds. Just like deseeding a pumpkin! I find that a spoon works great.

Bake your squash face down on a cookie sheet with 1 inch of water at 375 for 40 minutes or until you can poke the outer skin with a fork easily.


When you have have 15 minutes left on the squash, start browning your ground beef. Add 1 tablespoon of taco seasoning to your meat.


Add 1 can of drain black beans and 1 cup of corn.


Sauté until heated through.


Once your squash is nice and tender. Scrap the noodles out by using a fork and starting at one end and scraping to the other.


Mix the squash in with your filling and add 1/4 cup of cheddar cheese.


Spoon filling back into the squash and bake at 350 until cheese is melted.



Mexican Style Spaghetti Squash

1 spaghetti squash
1/2 pound of lean ground beef
1 T taco seasoning
1 can black beans, drained well
1 cup corn
1/4 cup of cheddar cheese plus a sprinkle more for the top

Preheat oven to 375. Cut in half and deseed squash. Place squash face down on a cookie sheet with 1 in of water in pan. Bake squash for 40 minutes or until skin is easy to poke with fork.
When you have have 15 minutes left on the squash start browning your ground beef. Add 1 tablespoon of taco seasoning to your meat. Once meat is browned add beans and corn.
Once your squash is nice and tender. Scrap the noodles out by using a fork and starting at one end and scraping to the other.

Mix squash and filling together plus add 1/4 cup of cheese. Spoon back into squash and sprinkle with cheese. Bake at 350 until cheese is melted.

Friday, October 5, 2012

Chili with Ground Sausage

I have a hearty chili recipe for you today. Its supposed to get cool here tonight so I figured it would be a good time to make some chili. Soup, pumpkin spice lattes and Fall squash are all favorite Fall food items of mine.


How about mixing up the chili and adding sausage instead of beef? I’m telling ya, it’s pretty good.

I started out by chopping up a small onion and 3 garlic cloves.


Brown your sausage and add your onion and garlic once the sausage is almost cooked all the way.


Add the rest of your ingredients. I used my first jar of tomatoes that I canned this Summer!


Simmer for 30 minutes stirring occasionally.


Top it with cheddar and a dollop of Greek yogurt (or sour cream if you prefer)


Chili with ground sausage

1 Lb  Ground Sausage

1 Small Onion, chopped

3 Garlic cloves, minced

2 Cup Corn

1 Can Black Beans

1 Can Kidney Beans

1 6oz can Tomato Paste

1 Can whole tomatoes

1 8oz can tomato sauce

1 Tbs Cumin

1 Tsp, Oregano

1/2 Tsp. Chili Power (Plus more if you like a little more spice)

1/2 Cup Beef Broth

1. Brown your sausage. Once sausage is just about cooked all the way through add your onion and garlic. Cook until onions are cooked down.

2. Add the rest of your ingredients and simmer for 30 minutes stirring occasionally.

You can brown your sausage all in the same pot you plan to cook the chili in.

Sunday, September 23, 2012

Pear Pancakes

Happy Fall yall! I can’t believe Fall is here. I love this time of the year when the weather starts turning cooler (but not too cold) and the leaves start to change. I also LOVE the Fall fruits and vegetables. I got my first Acorn squash at co-op  this weekend! Today I have a fun Fall fruit item for ya.

I know its been some time since I’ve posted. A lot has been going on in my neck of the woods. Kyle proposed 2 weeks ago and we’ve been planning planning planning!377658_10151006594236179_1987364812_n

So far it’s been fun but there has already been some bumps in the road. I want to enjoy this time and not worry about the small stuff. I have to keep reminding myself that. Kyle and I have been together for 4 years so it’s been a long time coming for us. We couldn’t be happier about planning our wedding. Yes, Kyle has been helping too. He really does like to help pick out the details and have opinions about different things. I’m thankful that he wants to be involved in the process.

Ok, so back to the food. The other week I picked up some pears at the Locally grown co-op. I wanted to try something fun to incorporate them into a meal. So I decided on pancakes! I’m so glad I did.


I started by chopping up a pear into bite size pieces.


I then sautéed them in a teaspoon of butter and added 1 teaspoon of cinnamon and 1/2 teaspoon of sugar.



I sautéed them until they were nice and soft.

I added them to my normal pancake batter.



I heated up the pan and cooked them till done.


They ended up being thicker than normal due to the pears.


Yum, these are so delish!


How do you incorporate Fall fruits and vegetables into your diet?