Pork Curry

You will need:

• 1 tbs of olive oil
• 1 pound of bite sized (cubed) pork
• 1 zucchini (cubed)
• 1 red pepper (long thin strips)
• 2 diced garlic cloves
• 1/2 cup of canned coconut milk
• 4 tbs of curry powder

Directions:

1. Pour the olive oil into an iron skillet and once skillet is warm, add in the pork. (Make sure that when the pork hits the pan, you hear a sizzling "applause").
2. For the next 5 minutes, chop all of your veggies and add your garlic and peppers first.
3. Once pork is fully cooked and the peppers have been cooking for about 3 minutes, add the coconut milk, curry powder, and zucchini.
4. Cook for another 5 minutes stirring from time to time on a medium to low heat.
5. Remove from the heat and serve with rice, naan bread, or pits bread.

           
            ~~ I LOVE CURRY! It is so healthy for you, especially the spices and vegetables you get within it, and the leftovers are delicious. Enjoy this little recipe I just discovered myself last week. I had no curry sauce, so I made my own and it turned out great. ~~

Berry Delicious Smoothie

You will need:

• 1 large banana
• 1/2 cup of raspberries
• 1/2 cup of a mix of blackberries and blueberries (frozen)
• 1 cup of vanilla yogurt
• 1 cup of milk (any kind works)

Directions:

1. Add the frozen berries first so they get blended well.
2. Next, add the banana, raspberries, yogurt and milk.
3. Secure the lid on your blender and blend on low for 30 seconds then go to medium speed.
4. Stop the blending and add a small splash of milk to help make the mixture less thick and blend again at medium speed.
5. Serve immediately and enjoy!

            ~ I just made this over the weekend with my new Ninja! It was lovely! This smoothie is perfect for a nice warm day. Until next time! ~

Chocolate-dipped Graham Crackers

You will need:

• 3 Hershey bars
• 4 graham cracker halves
• 1/2 cup of milk

Directions:

1. Add the milk and the chocolate bars into a small sauce pan and stir over medium heat.
2. Let the chocolate sauce cool.
3. Dip and fully cover the graham crackers and let the chocolate solidify and enjoy.

          ~~~ I love these treats so much. I get them at my lo0cal candy store and they are yummy!~~~

Italian Meatballs

You will need:

• 1 # ground chuck
• 1/2 cup Italian dry bread crumbs
• 1 egg
• 1/4 cup finely minced fresh parsley
• 1/4 cup Parmesan or Romano cheese
• little salt and pepper
• 5 to 6 cloves of fresh garlic, minced
• 1 small onion, finely chopped

Directions:

1. Mix all together with your hands
2. Form into walnut-sized balls
3. Place on hot skillet with a little extra virgin olive oil and brown over medium heat
4. Place in your favorite marinara sauce and cook for a half an hour so flavor can come through
5. Serve with hot pasta and enjoy!

            ~~ I love Italian foods! So here is a lovely meatball recipe! Warms the soul! Until next time, as always, I will see you in the next post.~~

Easy Bisquick Chicken Pot Pie

You will need:

• 1 cup of cooked chicken cut into bite-sized pieces
• 1 2/3 cups of frozen veggies - thawed
• 1 can (10 oz) of cream of chicken soup
• 1 cup of Bisquick mix
• 1/2 cup milk
• 1 egg
• Poultry seasoning for taste
• Kosher salt and pepper for taste

Directions:

1. Preheat oven to 400 degrees F
2. Mix chicken, veggies, seasoning and cream of chicken soup together and spread into bottom of non-greased 9" round glass pie pan.
3. Mix remaining ingredients (bisquick, milk, and egg) and pour on top of he chicken mixture in the pan.
4. Bake in the oven for 30 minutes OR until the top turns golden brown.

            ~~ This is a recipe my mamaw made me. :) It is really yummy and warms the coldest heart.~~

Gluten-free Scones

You will need:

• 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or 2 1/4 cups brown rice flour blend*
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg, optional
• 1/2 cup (1 stick) cold butter
• 3/4 cup diced dried apricots, raisins, or cherries
• 2 large eggs
• 1/3 cup cold milk
• 1 teaspoon gluten-free vanilla extract

Directions:

1.  Preheat the oven to 400°F. Grease a divided scone pan, or grease (or line with parchment) a baking sheet.
2. Whisk together the flour or flour blend, sugar, baking powder, xanthan gum, salt, and nutmeg.
    
3.  Work in the cold butter till the mixture is crumbly.
    
4.  Stir in the dried fruit.
 
5. Whisk together the eggs, milk, and vanilla till frothy.
    
6. Add to the dry ingredients, stirring till well blended. The dough should be cohesive and very sticky.
    
7. Drop dough by the 1/3-cupful into the scone pan or onto the baking sheet; if you haven't added dried fruit, use a slightly smaller amount of dough, about 1/4 cup. Let the scones rest for 15 minutes.
    
8. Sprinkle the scones with sparkling sugar or cinnamon sugar, if desired. Bake for 15 to 20 minutes, till golden brown. Remove from the oven and let rest for 5 minutes or so before serving. Best enjoyed warm, with butter and jam.

 

 

            ~~ I love scones! They are the perfect food for breakfast! So here is a gluten-free recipe recommended by my friend Isabella! Check out her blog as well at   http://isabellasadvice122.blogspot.com/ ~~

Coconut Cupcakes

You will need:

Cupcakes

• 3 sticks of unsalted butter
• 2 cups sugar
• 5 large eggs
• 1 1/2 teaspoon vanilla extract
• 1 1/2 teaspoon almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

Icing

• 1 pound cream cheese
• 3 sticks unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 pounds of confectioners sugar (sifted)

Directions:

     1. Preheat the oven to 325 degrees F.

     2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
 
     3. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

     4. Add the vanilla and almond extracts and mix well.

     5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.

     6. Mix until just combined. Fold in 7 ounces of coconut.

     7. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.

     8. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

     9. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.

     10. Add the confectioners' sugar and mix until smooth.

     11. Frost the cupcakes and sprinkle with the remaining coconut.


            ~~ I love making cupcakes so much! They are just ay to cute and yummy this will defiantly make your taste buds happy ~~