Grandma Fish’s No Knead Bread by BB
Are you ready for the easiest and most delicious bread?!! You guys this is like the best bread ever! Whenever Binks and I visit our mom, Grandma Fish, she makes this bread and it. is. delicious! Now Binks is gluten free now so she doesn’t eat it so I eat it for her!
I don’t often make it at home but lately I have been. My kids love it too and again IT’S EASY! I once brought it to a friend’s house and she loved it too.
This is a bread you mix and let work it’s magic for 12 hours. So it’s easy but you do need time. First thing you do in put all your ingredients in a bowl and mix them together. The dough is shaggy and not pretty.
Then you cover it with plastic wrap and walk away for at least 12 hours. Seriously that’s it!
Now you take a non piling towel and sprinkle a little flour down so the dough doesn’t stick. Take the dough out of the bowl and shape it into a ball. Then fold the towel over the dough and let it nap for 2 hours.
When you have 20 minutes left you start preheating the oven to 450 degrees. You need a covered pan that can withstand the heat. Here is a pan similar to what I use.
This pan needs to be nice and hot. After the pan heats up for 20 minutes, plop that dough in there! Don’t use any cooking spray! You don’t need it. I may or may not have made that mistake and ruined a pan. OOPS!
Cook at 450 degrees for 20 minutes with the cover on. Then reduce the temperature to 350 degrees and cook for about 10 minutes or until golden brown. This bread is crusty on the outside and soft in the middle. Ahhh it’s so good!
This bread truly makes me think of my mom and her incredible bread making skills. I hope you can try this bread and love it as much as our family loves it!
- 3 cups all purpose flour
- 1 1/2 cups warm water
- 1 tsp salt
- 1 tsp yeast
- 2 tbsp sugar
- 2-3 tbsp flax seeds (optional but adds delicious flavor)
- (The night prior to wanting to eat) Mix all ingredients all together in a big bowl with a wooden spoon until dough just comes together. It will be a shaggy, doughy mess. Cover with plastic and let stand for 12-24 hours on the countertop.
- After dough has rested for at least 12 hours you will shape the dough and let it nap. Dough will be wet and sticky. With a wet spatula, dump the dough on a floured surface and shape into a ball. Plop dough onto a floured non piling towel and cover for 2 hours.
- With a half hour left preheat oven to 450 degrees and put covered pan in the oven while preheating for 20 minutes.
- Remove pot from oven and slide dough into pot and shake to even it out. Cover the pot and bake for 20 minutes.
- After 20 minutes remove cover and reduce oven temperature to 350 degrees. Continue to bake bread for 10-20 minutes until beautifully golden.
- You can recrisp crust at 350 for 10 mins
Pumpkin Pie Bread by BB
updated on 2 Commentson Pumpkin Pie Bread by BB
My kids are huge fans of all things bread. Their Nana often makes us pumpkin bread, when she had a garden she made the best zucchini bread ever, and I will make banana bread when those bananas don’t get eaten fast enough. It’s an easy breakfast or snack and they ALWAYS like it!
When the CoronaVirus Pandemic was announced and we knew we would have to be home more I sent my husband to the store to pick up supplies. We bought more non-perishable items than we normally would because we didn’t know what this would all look like. I asked him to get canned pumpkin so I could make the kids bread. He showed up with canned pumpkin pie mix. And 4 cans of it. So…now I needed to figure out if I could make pumpkin bread with this stuff and sure enough I can! My kids LOVE it! I’m so glad because I HATE pumpkin pie and it’s not really the season for it.
Now this recipe can be converted if you only have canned pumpkin. You would use 2 cans of pumpkin, add spices (2 tsp allspice, 1 1/2 tsp ground nutmeg, 2 tsp cinnamon, 3/4 tsp ground cloves). You would also decrease flour to 2 cups instead of 3, pumpkin pie mix has added water which is why it needs extra flour.
When this all mixed, you add in the sugar and mix well.
In a separate bowl mix together the flour, baking soda, baking powder, and salt. You then fold in flour into pumpkin mix until well combined.
Now my kids and husband love chocolate chips in their sweet breads. I DO NOT! So this recipe is nice because I can pour half the batter in the first pan and then add chocolate chips into the batter and pour into the second pan. I like to use mini chocolate chips but you can use whatever you prefer, it makes no difference.
Since this was a bit of an experiment recipe, I was a little nervous the kids wouldn’t like it. They didn’t just like it, but they loved it! So I had to share. So easy and so yummy. Yes spring isn’t necessarily the time to make pumpkin bread but we are in a different state of mind these days. I’m trying to use up what we have and get creative. I love to bake and we may emerge a little heavier than when we started. My husband keeps joking that we may gain the covid 19 haha, unfortunately it may be true. Stay healthy my friends and reach out to us if you’d like us to look into anything or post about anything. We are here for you and would love any feedback or interactions with you!
- 30oz can of pumpkin pie mix (if you only have canned pumpkin then use two 15oz cans)
- 4 eggs
- 1 1/4 cup vegetable oil
- 1 1/2 cup sugar
- 3 cups flour (if you only have canned pumpkin only use 2 cups of flour)
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 salt
- (optional) chocolate chips. 1/2 cup per loaf of bread
- (if you are using canned pumpkin you need to add spices 2 tsp allspice, 1 1/2 tsp ground nutmeg, 2 tsp cinnamon, 3/4 tsp ground cloves)
- Preheat oven to 350 degrees.
- Grease two bread pans.
- Mix together pumpkin pie mix, eggs, and oil. When well mixed add sugar and mix well.
- In a separate bowl mix together flour, baking soda, baking powder, and salt. (This would also be the place to add spices if you are using canned pumpkin instead of pumpkin pie mix)
- Fold the flour mixture into wet pumpkin mixture. Mix until incorporated.
- If you want chocolate chips add them into mixture now.
- Split mixture into two greased pans evenly.
- Cook for 50-60 minutes. Use toothpick to make sure dough is completely cooked when toothpick comes out clean.
- Let cool and eat! Yummy. My husband said it’s nice and moist haha!
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It’s Friday Who wants a Gimlet? by BB
I love a Vodka Gimlet!! They are so good. Who’s tried one? Super easy to make and so yummy!
- 2 shots Vodka (I like Tito’s)
- 1 shot lime juice (Rose’s lime Juice is best)
- 3 green olives (this is optional and not customary but is really delicious. A little salt with the sweet)
Spaghetti Pie by BB
Well I am not someone who likes leftovers. I wish I was but now with the Covid-19 pandemic I feel I can’t throw a thing away. I’m having to challenge myself to get creative! What I am happy with is that I’m using what I have. This past August I made homemade tomato sauce from my garden tomatoes and herbs. It’s so good. The other night we had spaghetti with meat sauce and we had tons of leftovers. None of us wanted the same thing so…I put it together in a different way. SPAGHETTI PIE!
Have you ever had spaghetti pie? It’s so good! It’s one of my husband’s favorite dinner. It’s pretty darn easy too.
The other part about spaghetti pie is it’s made with everything I always have in the house.
Start with laying the spaghetti in a pie or cake pan. Add more or less depending on how thick you want the noodle layer. I did a thinner layer…you know we’re watching our carbs haha. Then you whisk up the two eggs and pour over noodles.
Mix together Greek Yogurt and Cottage Cheese. I’m a cottage cheese snob and will only eat Old Home 4%. If you have it available it is the very best…in my opinion. I also added some Italian Seasoning I had in the cupboard. Part of my cooking is a little here, a little there. I’ve learned and continue to learn what spices to enhance your meal.
I then lay the meat sauce over the entire pie and cover in cheese. Now it’s time to bake!
I put it in the oven and the family went for a short walk to get a little fresh air and burn some energy. With our lives being cooped up and having so much time together we are really trying hard to get outside, practice social distancing, and get some exercise.
A little over two years ago I was introduced to a workout studio called Energy Pilates Fitness and Yoga. I make my very best effort every week to go to three classes. It’s awesome because they have childcare at the 9:45am class Monday-Friday. That’s rare for a small studio. I am missing my workouts and my friends that I’ve met there. They are providing online classes on Facebook and they are making it available to EVERYONE!!!!
- 1/2 box of cooked spaghetti noodles, my family prefers thin spaghetti
- Jar of spaghetti sauce, I used homemade sauce
- 8 oz of ground beef or turkey (lean)
- 2 eggs
- 1 tsp BB’s Homemade Seasoning
- 1/2 cup Greek yogurt
- 1/2 cup Cottage cheese (I prefer 4%)
- 1 tsp Italian Seasoning
- 1 cup shredded mozzarella cheese
- Preheat oven to 375 degrees
- Spray pie dish or cake pan with cooking spray or cover with butter.
- Lay noodles along the bottom of pan.
- Whisk eggs and pour over noodles. I like to use my hands to mix well and then pat noodles down so evenly spread out.
- Sprinkle BB’s Homemade Seasoning over noodle/egg mixture.
- Mix together greek yogurt and cottage cheese, stir in Italian seasoning. Spread in the middle of the noodles.
- My sauce was left over and the meat was already mixed but you can either layer meat then sauce or mix together the meat and sauce. Cover the entire pie.
- Top with cheese
- Bake at 375 degrees for 30-40 minutes. Bake until cheese is golden brown
- Slice and Serve
Simple Granola by BB
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One thing is certain, I am cooking WAY more while on this quarantine for Coronavirus. Most days I am having my kids help me with the cooking. I call it Science and Lifeskills! Bubba, my oldest, is obsessed with yogurt. Seriously the kid eats more yogurt than anyone I know. He asked me the other day for granola. Lately, I have been getting my yogurt from a gal I workout with but because of Coronavirus that has been put on hold. So I began searching for recipes. I came across one that seemed pretty easy and I had everything in the cupboards so…we were off to make granola.
Oh my gosh you guys, this stuff is GOOD! It’s super simple and it’s a basic recipe so you could add anything to it to jazz up the flavors!!
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Mix vegetable oil or melted coconut oil, honey, and vanilla together and spread over oats. I used my hands to mix it really well and then flatten it out evenly.
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Then you bake. It’s so darn easy! I had everything in my house and my kids are devouring it! Win-Win!
Once it’s baked you wait until it cools completely. Break it apart and I like to store it in jars. It looks nice and it stores perfectly!
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- 3 cups of rolled oats
- 3 tbsp brown sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/3 cup vegetable oil or melted coconut oil
- 3 tsp vanilla
- 1/4 cup honey
- Preheat oven to 300 degrees. Line cookie sheet with Silpat or Parchment paper.
- Spread out oats and sprinkle with brown sugar, salt, and cinnamon.
- Mix together oil, vanilla, and honey.
- Pour oil mixture over oats and stir until coated. I like to use my hands for an even coat.
- Pat down oats to have an even layer on the pan.
- Bake for about 30 minutes. Granola is done when it is golden brown.
- Let cool completely and then break up and store in an air tight container.
(This is a basic recipe so you can add anything you want to it! Nuts, dried fruit, corn flakes and coconut flakes are great options)
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Homemade Counter Top Spray and Hand Sanitizer. By Binks
I’m all about natural cleaners and am also a giant germaphobe. Given the state of the world with COVID19, hand sanitizer is hard to come by. Here is a simple and effective low cost recipe to make your own. *affiliate links
Recipe for Hand Sanitizer:
1 part aloe vera gel. Get it here (make sure you order the gel, not aloe vera juice)
2 parts rubbing alcohol
Essential oil for scent (optional, I like tea tree oil or lavender)
Bottles get them here
Counter Top Spray
Recipe for Counter Top Spray:
Citrus oil is a great grime cutter and smells great. I love the idea of using peels that would normally go straight into the compost bin. They still get composted but after every ounce of use is made with them. I prefer grapefruit for its smell and anti-streak properties, but have also used orange rind, lemon, and lime.
Peel rind from citrus fruit and soak in vinegar for several days. Remove or strain rinds and mix vinegar with distilled or filtered water. Start with 2 parts water 1 part vinegar. Mix in a spray bottle (get them here) and use on counter tops, stainless steel sinks, inside the refrigerator and microwave, floors, etc.
Boozy Cream of Wild Rice Soup by BB
Here in Minnesota it is getting warmer but it’s still soup season! Normally I would’ve made a batch of wild rice soup by now but I never did this year. Well I wouldn’t be a true Minnesotan without making Wild Rice Soup during winter. My recipe is just a bit different. For one I add booze…yep nothing wrong with adding a little vodka and vermouth to your soup right?!! I found it just gives it a little extra oomph! I also make my soup thinner. Most cream of wild rice soup recipes are a thick and rich soup. They are delicious, don’t get me wrong, but I kind of prefer a thinner soup. However, if your preference is thick and rich soup it’s simple, add less broth!
So again I like to make things homemade but to make it easier for me. I use a rotisserie chicken because it’s super easy and truthfully so full of flavor! I just think it makes the best soup! I also buy mirepoix because…yes I’m just plain lazy! Then while looking for wild rice I found this precooked wild rice in a bag. I was skeptical but it was awesome! It took one more step away from me! I forgot to put in the Vermouth in the picture and when I figured it out everything was demolished so…
First step is to melt 3 tbsp of butter and begin cooking the mirepoix on medium high heat. Cook until onions are translucent. This take about 5-7 mins. While this is cooking I start pulling apart the rotisserie chicken. I like to use the dark meat too because it add so much flavor! When the veggies are translucent then add 1/2 cup of flour. This is how the soup will thicken later in the process. Again, my recipe doesn’t get super thick but you can easily add less broth and then it will be thicker.
After the flour and veggies are completely mixed you add 1/4 cup of vodka and 1/4 cup vermouth. Cook for a couple minutes until its well mixed and then comes the dumping part!
Add chicken and broth. Get the broth up to rolling boil and cook for 15 minutes. This ensures the veggies get cooked at the way through. This is a great time to add spices too. Add pepper and Betsy’s spice mixture (dried onions, garlic, and sea salt).
I was so lucky because Little Man wanted to help me out! He was fully into the process and wanting to be Mama’s helper. I love this age where they understand what hot is and can help. Of course you have to stick close but what’s better than getting some work done and interacting with your kiddos? It really feels like a mom win!
After cooking the broth, chicken, and veggies for 15 minutes it’s time to add the wild rice and cream! This is something you have to be careful with. You don’t want to over cook the rice because it gets mushy and you don’t want to have the heat to high with the cream because it can curdle. Yes people, I have curdled my soup and it’s a real bummer!
Make sure to reduce your heat and add fat free half and half and whipping cream. I have found this combination to just be delicious. Cook the soup with all the ingredients for another 15 minutes on medium heat. Again, don’t have the soup too hot because the cream will curdle and that IS NOT GOOD!
Now I always make big batches of soup because if I’m going through the work I want to be able to freeze some. I also share some with my Mother-in-law. She loves my soup and she always shares with me too.
My favorite way to store and freeze soup is in jars. It’s awesome because each jar (minus the little one) is two healthy portions of soup. It makes it really easy to measure out. I use this awesome canning funnel! It’s a game changer. It eliminates the mess.
Now a lesson I learned the hard way. Make sure the soup is completely cooled before putting in the freezer. Yes I broke jars and had to through everything away. Major bummer! I let soup cool on the counter and then refrigerate over night, then I put it in the freezer.
- 3 tbsp Butter
- 14 oz Mirepoix (or chop up 1 onion, 3 carrots, and 4 stocks celery)
- 1/2 cup Flour
- 1/4 cup Vodka
- 1/4 Vermouth
- Rotisserie Chicken
- 12 cups chicken broth
- 4 cups cooked Wild Rice al dente (I bought pre-cooked)
- 1 pink Fat Free Half-and-Half
- 8 oz Heavy Whipping Cream
- 1 tsp pepper or more to taste
- 2 tsp BB’s Spice Mixture or more to taste
- Add 3 tbsp butter to a large soup pan and melt on medium-high heat. When melted add Mirepoix and cook until onions are translucent about 5-7 minutes.
- While veggies are cooking remove chicken from bones.
- Add flour and mix well.
- Add vodka and vermouth and mix.
- Add chicken broth and chicken and cook 15 minutes at rolling boil. Season with pepper and BB’s Spice Mixture.
- Lower heat to medium. Add wild rice, half-and-half, and whipping cream. Do not have it be too hot because cream will curdle. Cook for 15 minutes and then serve!!
Making this for Tuesday’s Dinner. Chana Matar Paneer ~ Possessd by the Holiday Spirit — The Sixpence at Her Feet
The Holiday Spirit is an impish, little brat. On this night, it was lurking around the Christmas Tree Lot, where a particularly witty Sister Madly wandered about with the Professor. Naturally, Sister Madly provided appropriate commentary that added a festive note to the evening, her snark being so on point that she was looking forward […]Chana Matar Paneer ~ Possessd by the Holiday Spirit — The Sixpence at Her Feet
Easy and affordable desserts. Mini donuts. By Binks
Mini donuts are a favorite dessert and breakfast at my house, reserved for sleepovers or special events. I always have the ingredients at the ready and experiment with different flavors. These are so fun and fool proof. They can be made gluten free, dairy free, vegan, keto, or sugar free. Here is my tried and true starter recipe with some favorite variations. Affiliate links included.
Recipe: Binks’ Fabulous Mini Donuts (variations below)
Combine dry ingredients:
1/2 cup flour (Regular, gluten free or other variety. I’ve used chickpea flour which was good but a bit dry and almond flour for keto donuts.)
1/2 sugar (can substitute baking Splenda or baking stevia)
1/4 teaspoon table salt
2 teaspoons baking powder (If using baking mix such as Bisquick or Kodiak Cakes Protein Baking Mix, omit the baking powder.)
Combine wet ingredients:
2 tablespoons butter or vegetable oil (for lower fat, you can substitute applesauce or yogurt, however, donuts will be dry)
1/4 cup milk (dairy, almond milk, coconut milk, oat milk all work equally well)
1/4 teaspoon vanilla (optional but recommended)
Make a well in the dry ingredients and add the wet ingredients to the mixture until combined. Do not over stir.
Now the fun part. Fill the wells of the mini donut maker per machine instructions. Donuts will bake quickly so check after 3-4 minutes. I use chopsticks to remove the cooked donuts and place on a cooling rack. (Pro Tip: butter the donut wells for a crunchier and tastier donut.)
Mini Donut Maker Price $24.08
- Cardamom and cinnamon mini donuts (Add 1/4 teaspoon of cardamom and 1/2 teaspoon of cinnamon to dry ingredients.)
- Chocolate mini donuts (Add 2 tablespoons high quality cocoa powder and reduce flour by 1 tablespoon in dry ingredient mix.)
- Orange mini donuts (substitute vanilla with orange extract to wet ingredients.)
- Maple mini donuts (substitute 2 tablespoons of sugar with maple sugar powder.)
Vegan Minestrone Soup by BB
One of my closest friends, Molly, decided to become a vegan a couple of years ago. I love learning about all different ways of cooking. Molly and her daughter were coming over for a play date and I took it as an opportunity to try a recipe. I love Minestrone soup and thought this was a perfect recipe to alter just a little to make it vegan.
Here are all supplies. Honestly, the only difference from my original recipe is changing chicken broth to vegetable broth. Now, as you may know, I like to make things easy! This soup could not be any easier. It’s sort of a dump soup! I suggest having extra broth in case it gets too thick. I wish I would’ve bought extra vegetable broth because after I cooked the noodles It could have used more broth.
First step is to heat the olive oil and cook the mirepoix until the onions are translucent. This takes between 5-7 minutes on medium heat. Seriously, that was the hardest part, cooking the mirepoix. Well, it would be “harder” if you actually cut the veggies but…if I can buy them all chopped up, I do it. Binks took a knife skills class so she does her own chopping.
I poured in the crushed tomatoes. diced tomatoes, crushed tomatoes, kidney beans, white beans, garbanzo beans, frozen corn and vegetable broth. While this was heating up I cleaned and trimmed the green beans. I didn’t want my green beans to overcook and get mushy so I figured I would put them in at the same time as I cooked the noodles. It was perfect! Don’t forget to season at this time too. My homemade BB’s Spice Mixture and pepper adds great taste to the soup.
When the broth was at a rolling boil, I added the noodles and green beans. I cooked them according to the box for al dente. I always like to be closer to undercooked than to have them be mushy and bloated. Remember, when you turn off the heat they will still cook a bit because the soup is warm. When the noodles are done it is time to eat!
This recipe makes a lot of soup which is great because I love to freeze soup! I really like to freeze soup in a quart jar. It’s awesome because it holds two servings. Then I know how much I need to serve my family or if it’s for my lunches, it’s enough for two days. It works out so great. One thing I learned through trial and error is to make sure your soup is completely cooled in the jar before freezing. Yes, I had 4 jars break on me once. I was so bummed not only to lose my jars but also all my soup. When I’ve divided up my soup, I let it cool on the counter and store it in the fridge overnight before freezing it. I’ve never had them break again.
If you don’t have one of these canning funnels, I highly recommend getting one! They make putting things in jars so easy with no mess. My friend Molly purchased one right after I made her this soup. She said she’s used it quite a few times. It’s one of those items you didn’t even know you needed until you have one and then wonder what you did without it! I couldn’t link up the exact one but this one is comparable and Molly said it’s great!
- 8 cups of Vegetable Broth (I would have extra in case it gets too thick)
- 15.5oz can of kidney beans
- 15.5 oz can of white beans
- 15.5 oz can of garbanzo beans
- 28 oz can of crushed tomatoes
- 15.5 oz can of diced tomatoes
- 7 oz of frozen corn
- 12 oz fresh green beans
- 1/2 a box of elbow noodles-more or less for preference
- 2 tbsp BB’s Spice Mixture
- 1 tsp pepper
Start by cooking mirepoix for 5-7 minutes in a tsp of olive oil until onions are translucent. While they are cooking open the bean cans and drain all the liquid out. When mirepoix is sufficiently cooked at vegetable stock and beans, tomatoes, and corn. Add the homemade spice mixture and pepper. While the liquid heat to rolling boil cut the ends off green beans and cut in half. When liquid is heated add noodles and green beans. Cook to the noodle’s directions to al dente. Remember the liquid is going to stay hot for a while so it’s better to under cook than over cook.
When noodles are done you can serve. I served with a baguette when I had Molly over but a yummy salad would be good too.
Then I took the extra soup and divided it up into quart size jars (equals two bowls of soup) using a canning funnel and let cool completely. After it’s cooled I store it in the fridge overnight and then transfer to freezer. I’d say this makes 10-12 large bowls of soup!
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Penzey’s Homemade Seasoning
In every savory recipe I make I use this spice mixture. It is so good. I’ve made big batches for friends, family, and educators as gift around the holidays and always get rave reviews. It’s simple but adds so much flavor to a recipe! I use Penzey’s spices when I can because I love them and they aren’t higher but the quality is superior.
I mix them all together and separate into jars.
Everything Keto Bagel by BB
Can you say yummy?!
Keto is definitely talked about lately. I have some family members who stick with it and feel and look incredible. Makes me think I should give it a good college try. I was hanging out with a friend and she had some Keto bagels another friend made for her. I gave it a try and couldn’t believe how good it was! I found a recipe and modified it to what I had in my house. I have to tell you I was beyond happy with the results. It is super easy, which is always a bonus.
I started by getting all the ingredients. Mozzarella cheese, cream cheese, olive oil, almond flour, baking powder, egg, and seasoning. I used my Penzey’s spice mixture recipe found here and Trader Joe’s Everything but the Bagel sesame seasoning blend. This stuff is AWESOME!
You will take the mozzarella and cream cheese and start melting it in the microwave in a microwave safe bowl. I do 30 seconds at a time. Stir in between until it’s all melted then add egg.
Stir together with the Almond flour mixture until well combined. I use my hands to kneed it a bit to make sure it was all combined
Break dough into four balls and start rolling out and forming bagel shape. Once all completed you brush olive oil on with a silicone brush and sprinkle with any seasoning you want. I love the Everything But seasoning.
Then you bake for about 20 minutes. The beautiful thing is that these are good for a couple days! I just warm them or toast them just like a would with any bagel. They make a perfect breakfast sandwich or just some bread with a yummy salad. You definitely won’t miss bread with these around if your eating a low carb diet!
- 1 1/2 cups mozzarella cheese (I love Tillamook)
- 3 tbsp cream cheese
- 1 cup super fine almond flour (I use Bob’s Red Mill)
- 1 1/2 tsp baking powder
- 1 egg
- 2 tsp Penzey’s spice mixture (sea salt, dried garlic, and sea salt)
- 1/2 tbsp olive oil
- Everything But seasoning or any other seasoning
Preheat oven to 375 degrees. Mix mozzarella cheese and cream cheese in a microwave safe bowl and begin heating 30 seconds until all melted and mixed together.
Mix almond flour, baking soda and Penzey’s spice mixture until well combined.
When cheese is all melted mix in the egg and then mix in the almond flour mixture. Stir until well combined. Knead until mixture is all together.
Divide dough into four balls. Roll out into about 6 inch strips and make bagel shape and set on greased cooking sheet. Brush olive oil on with silicone brush and sprinkle with desired Everything But seasoning.
Bake at 375 degrees for 20 minutes or until golden brown. I would start checking on the bagels at around 15 minutes just because ovens vary. Then enjoy!!
If bagels are not eaten all right away, cool them, then store in sealable bag with a paper towel to absorb any moisture. Reheat in microwave or toaster.
Fool Proof Roasted Chicken by BB
When roasting a chicken all you need is a roasting pan, a chicken, and some spices. You could easily switch up spices to change the flavor. I’m doing a very simple recipe of garlic, onion, sea salt, and coarse pepper. Oh and a little olive oil.
Start by getting a good chicken. I like this brand because it doesn’t have all the yucky goodies inside and it’s very clean…no feathers. Just rinse it and put it in a roasting pan. Lastly coat nicely with spices.
I start by drizzling the chicken with olive oil and brushing it with a silicone brush. I’m using my Penzey’s Mixture of dried onion, garlic, and sea salt. Recipe can be found here. You will find that I use this mixture of spices in almost every single recipe. I love it so much and it is good with everything savory. I make a huge batch at Christmas time and give it as gifts. I was just recently asked the recipe because a friend wanted to make it for her people! I also sprinkle on Coarse Pepper, again Penzey’s.
Then are you ready for this? You cover it and put it in the oven. You will change the temperature 3 times. But it comes out perfectly cooked after one hour!
- Raw chicken at least 3 lbs.
- 2 tbsp Olive Oil
- 2 tbsp of Penzey Spice Mixture (dried onion, garlic, and sea salt)
- 1 tbsp coarse pepper
Preheat oven to 500 degrees. Remove plastic from Chicken and rinse in water. Make sure there aren’t any surprises in the cavity. Set in covered roasting pan and pan dry with paper towel. Pour 2 tbsp olive oil and brush with silicone brush. Cover with spices and cover pan.
Cook for 15 minutes at 500 degrees. Reduce temperature to 450 degrees for 15 minutes. Baste the chicken at this point with juices in the pan or a little more olive oil. Cover and reduced temperature to 425 degrees for 30 minutes.
Take chicken out of oven and let rest for 10-20 minutes before cutting into. The chicken needs to be at least 180 degrees. THAT IS IT!!! It’s seriously so easy and fool proof! And if you have left overs you can have it for salad or chicken salad…maybe even curry chicken salad, which is what I did.
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Rice-ish Bowls by BB
When I was feeling stale in my cooking I came across an ad for EveryPlate meal box service. I hadn’t tried this one and I could get $20 off the first box. That makes for a pretty inexpensive week of food. I chose 3 meals for 4 people. (Click on EveryPlate Link and you can get $20 off your first box)
Well EveryPlate often has rice bowls and they are delicious! What’s even better is I can separate the food and my kids will eat it too. I do not like to cook meals that my kids won’t touch but I also don’t want to eat kid food all the time. So after a couple different rice bowls I came up with this recipe! You can interchange whatever is in it. Sometimes we have steak, you could do ground pork and pineapple… Really the sky is the limit. I’m going to give you my recipes for sauces for the protein and just how I do everything else. The teriyaki recipe can be a marinade or just a drizzle. I keep a jar of it in my fridge.
First thing I do it pickle the veggies. It’s simple. Cut up veggies you want to have. I have red onions, cucumbers, and peppers in this one. You splash white, terragon, or rice vinegar on them. I used terragon vinegar this time. (I will say you can find this vinegar less expensive but it’s not sold everywhere). Then sprinkle with sugar. THAT’S IT! Just let it marinate a little while. This is something I often do earlier in the day just so I have one less thing to do at dinner time.
Then I air fry the brussel sprouts and riced cauliflower. I buy the pre shaved brussel sprouts and already riced cauliflower. I mean who has time to do that yourself? Not me! I air fry them with a little olive oil and my Penzey Spice Mixture found here. I also threw in some tofu because Leslie said it was good in the air fryer and she was right!!!
While that’s cooking I cook the protein. Today I made a chicken breast. I season it with…you got it my Penzey’s Spice Mixture and cook in olive oil and finish is off with a little butter (my mom taught me to do that to add flavor and it get a beautiful golden color).
I usually have a spicy aioli in my fridge because we make these so often. It’s super easy! Mayo, a little water, and sriracha. More sriracha…more spicy. It’s not very spicy in my house.
There is also a sauce we make that can be a marinade or you can just drizzle it over the bowl. Just depends on what you want and how much time you have!
What I like the best is that it can always be different so we can make it at least once a week but it doesn’t get old because you just switch it up a little. I hope you can enjoy!
- 1 lb of chicken breasts
- 1 16 oz bag of riced cauliflower (I used fresh but you could use frozen too)
- 1 9 oz bag of shredded brussel sprouts
- 1/2 red onion sliced thinly
- 1 cup cucumber slices
- 1 cup pepper slices
- 2 tsp terragon vinegar (white or rice vinegar can also be used)
- 1/2 tsp sugar
- Teriyaki sauce (recipe below) I keep these in my fridge
- Aioli sauce (recipe below) I keep these in my fridge
Start by slicing the red onion, cucumber, and red pepper and added 2 tsp of vinegar. Sprinkle 1/2 tsp of sugar over the vegetables and mix. Set aside. Can be made ahead of time.
Put riced cauliflower in a bowl and add 1 tsp of olive oil and Penzey Spice Mixture and toss together. Add Cauliflower to one half of Air Fryer. Then do the same with brussel sprouts and add to the other half of Air Fryer. Set at 400 degrees for about 10 minutes. Veggies reduce a lot!
Season your chicken with Penzey Spice Mixture and cook in 1 tsp of olive oil about 4 minutes on each side or until totally cooked. I like my chicken COOKED.
Put cooked cauliflower and brussel sprouts in the bottom of the bowl, then add chicken across the top. Add pickled veggies. Drizzle with teriyaki sauce and aioli. Enjoy!
Teriyaki sauce recipe
- 1 tsp dried ginger or 1 inch minced fresh ginger
- 1 tsp dried garlic or 1 clove minced garlic
- 1/3 cup low sodium soy sauce
- 1/3 cup orange juice
- 3 tbsp hoisin sauce
- 2 tbsp honey
- 2 tbsp honey
- 2 tbsp tarragon vinegar
- 1 tsp or more of sriracha
Add all ingredients to a sauce pan and cook down on medium until it thickens.
- 4 tbsp of Mayo
- 1 tsp or more of sriracha
- 1 tsp of water
Add all ingredients and stir together.
Delectable Curry Veggie Dip by BB
This past weekend I went to a little girl’s party. My friend, the mom, does such a great job with decorating and providing delicious food. My kids chowed, which they don’t usually do. My friend had a curry veggie dip that I literally couldn’t get enough of! I asked for the recipe and modified it just a bit to be able to call it my own. You guys, this stuff is good; really good. You will definitely eat more veggies as a vessel to get this dip in your mouth!
The best part is it’s simple.
- 1/2 cup of light or regular sour cream
- 1/2 cup of light or regular mayonnaise
- 1 tsp of curry powder-I love Penzey’s spices
- 1 tsp of terragon vinegar
- 1 tsp of creamy Horseradish
- 2 tsp of onion, garlic, and sea salt mixture (recipe below) (you could also just do 1 tsp chopped garlic and 1 tsp of dried onion and salt to taste)
Directions: Put all the ingredients in a bowl and mix. That’s it! Seriously, could that be any easier? Oh, I forgot you need to cut up veggies to go with it. But the dip is definitely the easy part.
For onion, garlic, sea salt mixture. I buy Penzey’s sea salt, dried onion, and dried garlic and mix equal parts. It is good on everything from veggies to meat. It’s the spice mixture I use the most. I actually give it away as gifts at the holidays.
You guys this dip is AMAZING and could not be easier! It will be a change from regular old dip and surprise your guests! Maybe they’ll actually eat the veggies! Enjoy, my friends!!!!!
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Homemade-ish Chicken Noodle Soup by BB
My mom always made the very best chicken noodle soup. We all loved it. It always reminds me of being taken care of. Now it is a recipe I’ve converted a little to be a super lazy and easy recipe but with all the good feels and taste as my mom’s. I often make it for friends when they are sick or have had a baby. It’s pretty darn family friendly. Most kids will eat it…well except my Bubba. Enjoy and try, I promise you won’t be disappointed!
So here’s where the homemade-ish comes in. I buy all the parts. I don’t chop, I don’t roast, and I don’t knead. I buy it all. I buy mirepoix (cut up carrots, celery, and onions), I buy a rotisserie chicken, I buy chicken stock, and I buy frozen noodles. Cheating? Yep and I’m okay with that. I can make a delicious hearty soup and it doesn’t take a million dishes and all day. Quick and easy.
My mom almost always had a family meal made for us around the table. Now that I’m a mom I realize that this is sometimes a daunting task. There is so much going on and life feels busy. BUT, I think it’s super important. It’s a time when we can turn off everything else and just spend a little time together. We can try to connect and relax, we do have an almost 3 year old so… I want my kids to remember this time together as I remember my mom doing this. Now my kids are a little kinder to me, so far, than us 5 kids were on my mom. We often made her mad by talking about poop and farts at the table. She would get so mad she would storm upstairs. I feel bad now but we sure thought it was funny then. Savages!
I start with the soup pot and heat up a little oil, I use olive oil. I heat up the oil on Medium and add in the mirepoix and cook until onions are see through.
Cooking the mirepoix usually takes 5-10 minutes. Then I add in the chicken stock. Easy enough yet? I cook the veggies and stock for 10 minutes. During this time I switch the laundry, because with a family of 5 there is ALWAYS laundry. I also get the rotisserie chicken ready!
Oh splendid rotisserie chicken!!! I am a huge fan. Not all are created equal. I have a particular store I love it from and other’s I’m not a huge fan of. But talk about making a dinner easy. Could I roast my own? Sure but I’m not really not into raw chicken. I’m actually quite weird about it! So a rotisserie chicken is definitely a regular in my family. You can do so much with it. And today is delicious glory is in my homemade-ish chicken noodle soup.
Tear about the chicken, make sure to only put in the good parts. Then this is also the time where you put in the frozen noodles. These can be found in most grocery stores. I find that they hold up the best in this soup. They don’t get soggy and bloated. They also freeze well!
Then this is the last step. You cook the entire pot of comforting soup for about 20 minutes. I like to leave the noodles just a little al dente because I always have enough to freeze and what’s grosser than mushy noodles.
- 16oz Mirepoix (or you could cut your own veggies, 2 carrots chopped, 4 celery stalks chopped, and one medium size onion chopped)
- 1 Rotisserie Chicken (or you could roast your own or boil chicken breasts)
- 3 quarts of Chicken stock
- 1-16 oz bag of frozen noodles (or you could make your own but who has time for that. I don’t recommend a dried noodle they just aren’t as good)
- salt and pepper to taste
- (optional shredded mozzarella cheese)
- Saute the mirepoix in 1 tsp of olive oil for 5 minutes or until onions are clear.
- Add chicken stock and slow boil for 10 minutes.
- Remove chicken from the bones and add to stock.
- Put frozen noodles in and slow boil for 20 minutes.
This is a soup that can be frozen and enjoyed later. I like to freeze in quart size jars. Just make sure you cool soup down completely. I like to refrigerate it overnight and then freeze. Then you for sure won’t break the jar.
This soup is easy but made with love. My mom is a caretaker and there are certain foods that really make be think of her and I’m happy to pass on to others. This is definitely not how she did it but she’s tried it and she loves it! Please try this recipe and comment below on how you like it. Tell us if you changed anything and how it turned out.
Our First Homemade-Ish recipe is dedicated to our Mom. She’s the best!