Teriyaki Salmon

A healthy and delicious melt in your mouth teriyaki salmon smothered with an amazing combination of soy sauce, brown sugar, honey, ginger and garlic cooked to perfection then topped with scallions and sesame seeds. A dish everyone will enjoy, make some rice on the side and you have a delicious meal..



Ingredients:

• 4 (6 ounce) salmon fillets
• 2 scallions, chopped on the diagonal 
• Sesame seeds, for garnish
Teriyaki Sauce
• 1/2 cup low sodium soy sauce
• 1/2 cup water, divided
• 3 Tbsp packed light-brown sugar
• 3 Tbsp honey
• 3 medium cloves garlic minced
• 2 1/2 teaspoons finely grated fresh ginger
• 1 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp cornstarch

Ingredients:

• 1. Preheat oven to 400 degrees and spray a non stick baking dish with cooking spray..In a small saucepan whisk together low-sodium soy sauce, 1/4 cup + 2 Tbsp of the water, the brown sugar, honey, garlic, ginger and lemon juice. Bring mixture to a light boil over medium heat. Whisk together cornstarch with remaining 2 Tbsp water, then add to sauce mixture in saucepan. Cook mixture stirring constantly, until it has thickened slightly, allowing it to gently boil several minutes, if you want it thicker you can let it simmer, it will thicken as it cools. Remove from heat and allow to cool slightly. Set aside about 1/4 cup of the teriyaki sauce.
• 2.  Place salmon in baking dish then brush tops with a lot of the teriyaki sauce (about 1 1/2 Tbsp), then rotate to opposite side and repeat. Bake in preheated oven 15 - 19 minutes until salmon has cooked through. Serve warm topped with reserved teriyaki sauce, chopped green onions and sesame seeds.

recipe and photo source:http://www.cookingclassy.com/2014/06/teriyaki-salmon/

Banana Bread With Cinnamon Crumb Topping

A moist and delicious twist on a banana bread. After adding a delicious crumb topping it becomes a cross between a crumb cake and banana bread. The perfect bread for morning coffee or dessert, this everyone will love, you have to make it..Enjoy!!!



            Ingredients:

• 1 egg
• 1 cup sugar
• 1 stick butter, at room temperature
• 1 1/8 teaspoons vanilla
• 1/2 cup buttermilk
• 3 bananas, over ripe ( dark) mashed with fork 
• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 
  
Crumb Topping:
• 1/2 cup powdered sugar
• 1/2 cup all purpose flour
• 1/2 stick butter (4 Tablespoons)  butter, melted
• 1/2 teaspoon cinnamon
• pinch of salt

Directions:

1. Preheat oven to 350 degrees and spray a loaf pan with cooking spray. In a large mixing bowl fitted with a paddle attachment or if you do not have that you can use a hand mixer, beat together the sugar, egg and vanilla until combined. Add the butter and beat until smooth and the butter is fully incorporated. Beat in the buttermilk and bananas.

2. In a separate bowl, mix together the flour, salt, baking soda, baking powder and cinnamon. Slowly stir the dry ingredients into the wet until all the flour is incorporated. Spray a loaf pan with non-stick spray and pour in the batter.

3. Make the crumb topping by combining the powdered sugar, flour, cinnamon salt and melted butter. Using your hands, crumble the mixture over the batter in the pan. Bake for 45 - 55 minutes or until a toothpick comes out clean.








































recipe and photo source:http://littlebitsof.com/2014/02/cinnamon-crumb-banana-bread/

The Chickens And Their Love For Weeds Good And Bad

This is the perfect time of year while you are outside mowing the lawn, and picking weeds to think of your chickens, save the clipping, and weeds throw it into the run and they will have a party, it will also keep them busy for a few hours. Their are actually benefits with dome of the weeds for chickens.
I fertilize the front lawn of my house so it looks nice, and parts of the back yard, but the section where I sometimes let my chickens out supervised, is where I do not fertilize. And the reason for that is they love the grass and weeds, so I let them out while we clean the coop and they love it, chickweed is their favorite. Chickweed was originally so named because chickens loved them so much.  Chickweed is also a natural pain reliever. And they go crazy for it, it is actually funny see.
Certain weeds like pennycress and alfalfa contain the compounds that make your egg yolks bright orange, and some   Clover is one of the most nutritiously complete weeds you could feed your chickens.  Yarrow is common almost everywhere and while the chickens probably won't eat it, it has lots of antibacterial properties and hanging yarrow in the coop can help clear their respiratory systems. I cleaned the weeds out of the garden yesterday and dumped an entire bucket of grass and weeds in their run, and it was a sight to see, each chicken picked the weed of choice, ran in circles so no one could get it, and found a spot and enjoyed it. As an added bonus, most weeds are extremely nutritious and contain tons of vitamins, minerals and other nutrients. Winter weeds are especially good healthy treats when grass and other greens are scarce. There are long lists of toxic plants and weeds to avoid, but for the most part, chickens will know what they can eat and what they can't.  Most of the common yard weeds are fine, except for the Buttercup (Ranunculus spp). It causes mouth and stomach irritation and can be toxic in large enough amounts, so avoid letting your chickens near any wild buttercup.

Blueberry Banana Bread

This recipe is my original Best Banana Bread Ever recipe, now adapted by adding fresh blueberries.  What can make the most amazing banana bread even better, add some fresh blueberries, and now every bite has a burst of blueberries. This original banana bread recipe is from my Aunt MaryKay, and I have loved it since I was young...I know that there are so many different recipes from all over, but wait until you try this one. It is perfect..


Ingredients:

1/3 cup vegetable oil
2/3 cup granulated sugar
2 eggs, slightly beaten
2 Tablespoons milk
1 teaspoon white vinegar
1 teaspoon vanilla
1 3/4 cups all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup very ripe mashed bananas ( 2-3 bananas)
1 cup fresh blueberries ( 2 Tablespoons flour for coating, before you fold in the blueberries toss them in the flour so they do not sink to the bottom)

Instructions:

1. Beat oil and sugar together until well combined.
2. Beat in the eggs, milk, vinegar, and vanilla
3. In a medium bowl sift together the flour, baking powder and salt
4. Add the flour mixture to the oil/sugar mixture alternately with the mashed banana (begin and end with flour) Fold in the blueberries.
5. Pour into greased or sprayed loaf pan.
6. Bake at 350 degrees for 55 minutes. Bake at 325 degrees if using a glass or enamel loaf pan.
7. Do not over bake even though it may not look done. It will be a golden brown color.
8. Remove from oven and place on a cooling rack for 1 hour then remove from pan.

Note: Some loaf pans are on smaller size and make a higher loaf, some are larger that will make a flatter loaf. Experiment with time based on your oven and the size and material of your pan. 

Chicken Taquitos

These delicious baked Taquitos are a perfect meal with a nice and crispy corn tortilla filled with chicken, warm spices, salsa, cream cheese, onions, and cheese. This recipe is easy and a guarantee that everyone will enjoy. When I first saw this recipe and saw they were baked and not fried, I said perfect, even more healthier version of one of my favorite Mexican dishes. And you will not even know the difference, they even taste better without all of that grease. Have some rice on the side and that is a perfect meal.

Ingredients:

• 2 1/2  cups cooked, shredded chicken breast
• 12 small corn tortillas 
• 2 Tablespoons vegetable oil, divided
• 1/2 cup finely chopped yellow onion
• 1 clove garlic, minced
• 1/4 cup + 2 Tbsp salsa verde or salsa 
• 3 oz cream cheese, diced into 1-inch pieces
• 3/4 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1 Tablespoon fresh lime juice
• Salt and freshly ground black pepper
• 2 Tablespoons chopped cilantro
• 1 cup shredded cheddar or Mexican blend cheese

Directions:

• 1. Preheat oven to 425 degrees. Over medium-high heat, heat a large non stick skillet. When hot add one corn tortilla at a time and cook 10 - 15 seconds per side until they become more pliable then immediately transfer to a plate and cover with a lid to a pot to seal in moisture. Be sure it's a lid that will basically seal on bottom, as in there shouldn't be any space between the plate and the lid. This should prevent tortillas from cracking. Repeat with remaining tortillas and set aside.
• 2. In another large non-stick heat 1/2 Tbsp of the canola oil over medium-high heat. Once hot add onions and sauté until slightly golden, about 4 minutes, adding in garlic during last 30 seconds. Remove skillet from heat, then add salsa verde or salsa and diced cream cheese. Reduce heat to medium-low, and return skillet to heat. Whisking constantly until cream cheese has melted. Add in chili powder, paprika, cumin, lime juice and season with salt and pepper to taste. Remove from heat and stir in shredded chicken, cilantro and cheese (you can add in another 1 - 2 Tbsp if of the salsa verde or salsa if you think it needs it, you want it to be creamy but not too wet or it will keep the taquitos from getting perfectly crisp).
• 3. Spread about a 1/4 cup of the chicken mixture in a row, closer to one side of the tortilla (about 1-inch from edge), then tightly roll tortilla to opposite side. Place on a parchment paper lined baking sheet. Repeat process with remaining tortillas and chicken mixture, spacing tortillas 1-2 inches apart on baking sheet for even browning.
• 4. Brush tops and sides of rolled tortillas lightly with remaining 1 Tablespoon oil. Bake in oven until edges are golden brown and taquitos are crisp, about 18 - 22 minutes. Serve warm with your choice of  sour cream, salsa verde, salsa, guacamole, tomatoes, hot sauce. 

recipe and photo source from:http://www.cookingclassy.com/2014/05/baked-creamy-chicken-taquitos/

Raspberry Crumb Bars

A raspberry crumb bar with a oat, butter and flour crust filled with delicious raspberry jam and then topped off with more of the best oatmeal topping..To me the topping is the best part. It has a slight crisp and soft texture, with just enough raspberry jam in the center. A delicious and healthy bar that everyone will love. Easy to make and I am sure you have all of the ingredients in your pantry to make these yummy bars..

Ingredients:

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup rolled oats (old fashioned)
• 1/2 cup packed light-brown sugar
• 1/2 cup butter, softened
• 3/4 cup raspberry jam, seedless if preferred

Directions:

• 1. Preheat oven to 350 degrees. Line an 8 by 8-inch baking dish with aluminum foil, leaving a 2-inch overhang of foil on two sides. Grease foil with cooking spray.
• 2. In a large mixing bowl, whisk together flour, baking soda and salt. Stir in oats and brown sugar, and use clean fingertips as needed to break up brown sugar clumps. Add butter, use your fingertips work butter into mixture until evenly moistened.
• 3. Add 2 cups of the oat mixture to the prepared baking dish and press into an even layer. Spread raspberry jam into an even layer with a spoon over oat layer, coming within 1/4-inch of all edges. Sprinkle top evenly with remaining oat mixture, then slightly press down into jam layer.
• 4. Bake until golden brown, about 33- 38 minutes. Remove from oven and allow to cool completely then cut into squares. Store in an airtight container.

recipe slightly adapted and photo source:http://www.cookingclassy.com/2014/03/raspberry-crumb-bars/

Avocado Hummus

A delicious creamy hummus made with avocados, chick peas, garlic, tahini, a touch of cumin and red pepper flakes, makes this hummus delicious and so easy to make. I love avocados and hummus, the both combined are perfect. This dip is perfect for parties or just to have at home, it will not last it is so good, serve with tortilla chips, or veggies. You will have no guilt eating this, you have your veggie for the day. Kids and adults will enjoy this also. You can adapt to your tasting, if you desire you can add the red pepper flakes for a little kick or leave them out. But I love this combination. The avocados are on sale and a perfect time to buy them is now. So go ahead and give this a try you will all enjoy!!!

Ingredients:

• 1 (15 ounce)  can chick peas, well drained
• 2 medium ripe avocados, cored and peeled 
• 3 Tablespoon olive oil, plus more for serving if desired
• 1 Tablespoon tahini
• 3 Tablespoons fresh lime juice
• 1 clove garlic, peeled
• 1/2 teaspoon salt or as desired
• 1/4 teaspoon freshly ground black pepper or as desired 
• 1/8 teaspoon cumin
• 1 - 2 Tablespoons finely chopped cilantro leaves, for topping
• Red pepper flakes, for topping

Directions:

• 1. In a food processor pulse several times the chick peas, olive oil, tahini, lime juice, and garlic until smooth, about 2 minutes. Season with salt and pepper to taste, add the cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer or until creamy
• 2. Serve topped with more olive oil if desired and sprinkle with cilantro and red pepper flakes. 

recipe slightly adapted and photo source:http://www.cookingclassy.com/2014/05/avocado-hummus/

Caprese Chicken

This amazing tender chicken sautéed to perfection, then topped with sautéed cherry tomatoes, garlic, fresh mozzarella, and basil then topped off with balsamic vinegar, oh so delicious. This dish screams summer, while all of the tomatoes are at their best, fresh basil growing in your garden. So easy to make and everyone will love it..

Ingredients:

4  boneless and skinless chicken breasts
kosher salt & freshly ground black pepper
6 tablespoons olive oil, divided
3 large garlic cloves, minced
2 pints cherry or heirloom tomatoes, halved
10 large basil leaves, finely chopped
8 oz fresh or buffalo mozzarella, sliced in 1/2 inch thick slices
balsamic vinegar, to taste

Directions:

Salt and pepper both sides of the chicken breasts and set aside.

1.In a large sauté pan over medium-high heat, heat 3 tablespoons olive oil. Add chicken, and cook for about 5-6 minutes, turn chicken breasts and continue cooking about 5-6 minutes until the chicken is cooked thoroughly. Depending on how thick your chicken breasts are.

2. While chicken is cooking, in another medium sauté pan over medium-high heat, warm remaining 3 tablespoons olive oil. Add tomatoes and sauté until tomatoes skin starts to soften/wrinkle, about 5 minutes. Then add garlic and sauté just until fragrant about 1 minute.  Remove from heat and stir in basil. Set aside.

3. Once chicken has been cooked, top the tops of each chicken breast with 2 slices of mozzarella. Pour tomato mixture on top. Cover pan with lid and let the mozzarella melt, about 1-2 minutes.

4. Lastly, drizzle with a splash of balsamic vinegar and serve immediately. Try to use a better balsamic vinegar. It is a little thicker than the cheaper ones, it is worth the few more dollars. 

recipe slightly adapted and photo source from:http://www.thenovicechefblog.com/2013/07/caprese-chicken/

Roasted Beet And Citrus Salad With Mustard Vinaigrette

Here is a refreshing summer salad with, golden and red beets, oranges, grapefruit, fennel, nuts, over a bed of mixed greens then topped with a creamy and  amazing dijon, apple cider vinegar, and olive oil dressing. This salad is sure to be a crowd pleaser. The combinations of sweet to tart work perfectly in this. Great for a crowd or for dinner. So glad I found this recipe it has everything I love in it..

Ingredients:

• 3 small red beets, peeled and sliced into 6 wedges each
• 3 small golden beets, peeled and sliced into 6 wedges each
• 4-5 cups mixed greens
• 1 blood orange, peel removed and sliced into rounds
• 2 valencia oranges, peel removed and thinly sliced into rounds
• 1 ruby red grapefruit, peel removed and thinly sliced into rounds
• 1 fennel bulb, shaved
• 2-3 tablespoons pistachios, walnuts, almonds 
• 1 tablespoon dijon mustard
• 1 tablespoon apple cider vinegar
• ¼ cup olive oil plus more for coating the beets
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 400ºF.
2. Toss the beets in a couple of tablespoons of olive oil. Place the beets on a foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a fork. Let cool completely.
3. Place the mixed greens on a platter then, beets, orange and grapefruit slices, and shaved fennel, then the nuts. 
4. Whisk together the mustard, vinegar, olive oil, salt, and pepper in a mason jar. Drizzle over the vegetables.

recipe slightly adapted and photo source from:http://www.snixykitchen.com/2013/06/10/roasted-beet-and-citrus-salad-with-mustard-vinaigrette/

Funfetti Muffins With Vanilla Glaze

These muffins are so good, they even look amazing, they have a tender muffin with a hint of vanilla and almond extract, loaded with sprinkles then dipped in a delicious glaze and then topped with more sprinkles. I ate 4 at once, that is how good they are, I had them for my snack at night. They didn't
last long in my house, I made them yesterday and their is 2 left. Perfect for grab and go on the run for breakfast.

Ingredients For The Muffins: The recipe makes 14 

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 3/4 cup + 2 Tbsp granulated sugar
• 5 Tablespoons butter, softened
• 3 Tablespoons vegetable oil
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 1 cup milk
• 7 Tablespoons rainbow jimmie sprinkles, plus more for decorating
Glaze
• 1 1/2 cups powdered sugar
• 3 Tablespoons milk or half and half 
• 1/4 tsp vanilla extract
• 1/4 teaspoon almond extract
• Jimmie's for Topping
• 
  

Directions For The Muffins:

• 1. Preheat oven to 400 degrees. Line 12 muffin tins with paper liners and set aside
• 2. In a large mixing bowl whisk together flour, baking powder and salt, set aside.
• 3. In a separate large mixing bowl, beat on medium speed, add together the sugar, butter and vegetable oil until creamy, about 30 seconds. Mix in eggs one at a time, beating after each egg for 2-3 seconds. Add in vanilla and almond extract. Using a rubber spatula, working in three separate batches, beginning and ending with flour mixture, fold and stir in 1/3 of the flour mixture until nearly combined followed by 1/2 of the milk, repeat process once more then end by folding in remaining 1/3 of the flour mixture just until nearly combined. Fold in rainbow sprinkles gently into mixture.  
• 4. Divide batter among  muffin tins, filling each nearly full (about 1/3 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, about 13-18 minutes. 
• 5. Transfer muffins to a wire rack to cool. Dip in glaze while still slightly warm and allow excess glaze to run off, then turn upright and return to wire rack, sprinkle with rainbow sprinkles and allow glaze to set at room temperature. Store in an airtight container.
• For The Glaze:
• In a shallow bowl, whisk together all glaze ingredients until well combined, if it is a little thick place in microwave for 5-10 seconds. ( you want the glaze to be on the thicker side)

recipe slightly adapted from:http://www.cookingclassy.com/2014/06/glazed-funfetti-muffins/

Blueberry Coffee Cake With Streusel Topping

I love any coffee cakes, But I have to say this one is amazing, super moist cake filled will plump, sweet blueberries, touch of cinnamon, and yogurt makes this one super moist. Perfect for a dessert or breakfast. Now is the time to make this when the blueberries are at their sweetest. I found a great deal on blueberries yesterday, I ended up getting a entire case, so I will be making a lot of recipes, jams and even freezing some, I also purchased a case of strawberries, cant wait to try some new recipes. Enjoy this one, I know I did..

Ingredients:

For the Cake:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup granulated sugar
1 teaspoon large zest
1/2 cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup plain Greek Yogurt
1 cup fresh blueberries (add 4 Tablespoons of flour and toss the blueberries in the flour so they do not sink to the bottom) you can also use frozen they work well also, but I like fresh when in season

Streusel Filling and Topping:
3/4 cup all-purpose flour
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 stick cold butter

Directions:

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan and set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. In a small bowl, combine granulated sugar and lemon zest. Rub together with your fingers until fragrant. In a large mixing bowl cream together the butter and sugar mixture until fluffy, about 3 minutes. Add in the eggs, one at a time, beat until smooth. Beat in the vanilla extract and Greek yogurt. Mix until well combined.

4. Slowly add in the dry ingredients. Mix until just combined. Gently fold in the blueberries.

5. To make the streusel topping and filling, place the flour, brown sugar, and cinnamon in a medium bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed.

6. Pour half of the coffee cake batter into the prepared cake pan, the batter will be thick. Sprinkle half of the streusel topping/filling over the cake batter. Spoon the remaining batter over the filling, spreading gently. Sprinkle with the remaining streusel.

7. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool to room temperature. Cut into squares and serve.

recipe slightly adapted and photo source:/http://www.twopeasandtheirpod.com/blueberry-coffee-cake/

Watermelon, Blueberry And Mint Salad

This refreshing Watermelon And Blueberry Salad is a perfect treat for a hot summer day. The watermelons and blueberries are nice and sweet now, add a touch of lime and fresh mint leaves, and it brings the sweetness out in the fruit, easy and simple perfect for snack, bbq's, parties or a daytime treat by the pool..

Ingredients:

3 cups cubed watermelon
1 1/2 cups blueberries or blackberries
2 tablespoons finely chopped mint leaves
Juice of one lime

Directions:

1. In a large bowl, combine watermelon, blueberries or blackberries, and mint. Squeeze fresh lime juice over the fruit. Gently toss and serve. Store in the refrigerator. 

Oreo Cheesecake Cookie Dough Bars

These amazing bars cant get any better, a Oreo crust,  then a creamy Oreo cheesecake filling, topped off with a cookie dough. These bars everyone will love you have a perfect combination of Oreo, cheesecake and cookie dough..Yes, I know these are the perfect recipe, so go grab all the ingredients, make these bars and grab a tall glass of ice cold milk and enjoy. Perfect for parties, after dinner dessert for your family, or any occasion..Enjoy!!!

Ingredients:

For the Oreo Crust:
1 1/2 cups crushed Oreo cookies
5 tablespoons butter, melted

For the cookie dough:
5 tablespoons butter, at room temperature
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
3/4 cup mini chocolate chips 

For the Oreo Cheesecake Filling:
10 oz cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup crushed Oreos

Directions:

1. Preheat the oven to 325 F. Line an 8-inch square baking pan with parchment paper leaving a little overhang. Spray with cooking spray and set aside.

2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Evenly press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. 

3. Prepare the cookie dough while the crust is cooling. In a large mixing bowl beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1-2 minutes. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.

4. In a large mixing bowl, beat the cream cheese and sugar together until smooth, about 1-2 minutes then mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter evenly into the prepared crust.

5. Using your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. This doesn't have to be perfect. 

6. Bake for about 28-35 minutes, until the cookie dough top feels firm and set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.

7. Lift the cooled bars out by the overhang then cut into bars and store in the refrigerator. Serve cold or at room temperature.

recipe and photo source slightly adapted from:http://www.twopeasandtheirpod.com/oreo-cheesecake-cookie-dough-bars/