Archive for the ‘Sides’ Category

Make-Ahead: Brandied Orange & Cranberry Sauce

Monday, November 4th, 2013

Make-Ahead Brandied Orange & Cranberry Sauce from MomAdvice.com

Certain aspects of Thanksgiving preparation seem intimidating to me. Making a homemade cranberry sauce was one of those things. This recipe for Brandied Orange & Cranberry Sauce though was so easy to create and so delicious that I can’t imagine buying the canned variety again.

For the holidays, Walmart asked me to create a dish you could share around your Thanksgiving table. It seemed like the perfect time to tackle making my own cranberry sauce.

Make-Ahead Brandied Orange & Cranberry Sauce from MomAdvice.comMake-Ahead Brandied Orange & Cranberry Sauce from MomAdvice.com

All of the flavor in this dish comes from, of course, the use of fresh cranberries and the zest and juice from fresh oranges. You need a microplane (can be found at just about any kitchen supplies store) to achieve the finest orange zest to be incorporated throughout the dish. The most time-consuming process about this sauce is the zesting and squeezing of your fresh oranges. I promise that it will be worth it!

The other key component with this sauce is a tablespoon of brandy. I tasted the sauce without the brandy and then I tasted the sauce after the brandy and the difference is substantial and worth the extra splurge. An entire bottle of brandy costs about $6 and I incorporate this in everything from quick pan sauces for meats to my favorite slow cooker lemon chicken recipe to my fresh blueberry sangria lemonade.

Make-Ahead Brandied Orange & Cranberry Sauce from MomAdvice.com

You want to cook this sauce until the berries have popped and the sauce begins to thicken.  After the full cooking time I have listed, you may believe your sauce is still too thin and watery. Do not worry!  

Remove the sauce from the heat and allow it to come down to room temperature.  A beautiful discovery will be found when you check back in your pot and realize that your sauce is thick and rich, just like you had always envisioned. You see, cranberries have their own natural pectin (who knew?) that allows the cranberry sauce to thicken. In fact, cranberries are one of the highest pectin containing fruits.

Cranberry sauce is a great make-ahead dish that you can start preparing now for your big day. Once your sauce has cooled, you can place it in your freezer to save for the big day! Just place your sauce either double-bagged in freezer bags and label or in a freezer-safe container. I would pull it out a few days before the big day or for a quicker idea for thawing, place the freezer bag of sauce in a bowl of warm water for an hour, or until it has thawed. 

Stay tuned for ideas for how to use up any leftover sauce you might have later this month!

Brandied Orange & Cranberry Sauce
Author: 
Recipe type: Appetizer
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Once you make this cranberry sauce, you will never buy the canned variety again. Make this dish ahead & freeze for your Thanksgiving meal.
Ingredients
  • ⅓ cup orange zest (approximately the zest from four oranges)
  • 2 cups water
  • 2 cups white sugar
  • ⅔ cup orange juice (I used the juice from four oranges)
  • 1 tablespoon lemon juice
  • 3 cups cranberries
  • ½ teaspoon ground cinnamon
  • 1 tablespoon brandy
Instructions
  1. In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and ⅓ cup liquid.
  2. To the reserved liquid, add the sugar, cinnamon, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
  3. Add cranberries; increase heat to medium-high and boil for about 30 minutes. The cranberries should pop and the sauce will be slightly thickened. Once cooled, the sauce will be much thicker (don't worry!)
  4. Remove from heat, stir in brandy.
  5. See above for directions on freezing or store in your refrigerator for up to two weeks.

Looking for more great dishes to make ahead? Check out these 7 Easy Make-Ahead Appetizers for the holidays!

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Lemony Spinach & Tomato Quinoa Salad

Monday, October 14th, 2013

Lemony Spinach & Tomato Quinoa Salad

If there is one ingredient I love it is lemons. There is something about that citrus addition that brightens flavors so much. Today I am sharing my favorite Lemony Spinach & Tomato Quinoa Salad that is one of my favorite ways to use lemons in my house.

Lemony Spinach & Tomato Quinoa Salad

More importantly though, we are celebrating this citrus ingredient today in honor of a very special blogger that I have truly grown to love and her beautiful blog, “The Lemon Bowl.”  I am so excited to be celebrating Liz in a virtual baby shower today with so many amazing bloggers to share in this celebration.

If you haven’t visited The Lemon Bowl before, you are in for a treat. Liz creates the most delicious dishes and finds new ways to make healthy dishes seem absolutely sinful. She is one of my favorite food bloggers to follow on Instagram and you will often find her in recipe development or shopping at the local farmer’s market through her photo stream.

Everyone that is participating will be using lemons in some way whether it is a delicious side, a soup, an appetizer, or a dessert. Lemon is one of the most versatile ingredients and the zest and juice from lemons are often my secret weapon in making the dishes I create stand out.

Lemony Spinach & Tomato Quinoa Salad

Today I wanted to share my favorite lemon recipe that I love to create and share at potlucks, cookouts, and just as a quick and healthy lunch for myself. As you know, I am quinoa-obsessed these days. With the ease of preparing quinoa in the rice cooker, I love to make big batches of it to use in my dishes throughout the week.

This Lemon Spinach & Tomato Quinoa Salad gets all of its flavor from the zest and juice of a lemon. Tossing the quinoa with my favorite combination of spinach and tomatoes, a drizzle of olive oil, and just a little salt and pepper makes this dish both easy and very budget-friendly.

If you want to add even more protein to this, consider adding a little roasted chicken breast (I love this method of preparation)  or dice a little chicken using a prepared rotisserie chicken. Thanks to using quinoa in this, rather than pasta, you already have a protein-filled dish that doesn’t even need the meat.

If you are looking for more ideas to create with quinoa check out my Mexican Quinoa Stuffed Bell Peppers, my Greek Quinoa Salad, these Quinoa- Berry Breakfast Bowls, and the super delicious Pumpkin Nut Quinoa Breakfast that is just perfect for Fall. Don’t you just love how versatile this ingredient is?

 

Lemony Spinach & Tomato Quinoa Salad

 Want to join in on the virtual baby shower? Here is a list of all of the amazing participants and their delicious dishes that they created in honor of Liz and her new baby:

Appetizers

Beverages

Salads

Main Dish

Desserts

Lemony Spinach & Tomato Quinoa Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy gluten-free salad that is always a crowd-pleaser!
Ingredients
  • 1 pound spinach, washed, dried, stems removed
  • 1 pint grape or cherry tomatoes, halved
  • 2 lemons, zested (reserve the lemons for juicing over the pasta)
  • 2 cups cooked quinoa (use the technique I shared above)
  • 1 tablespoon extra-virgin olive oil, 1 turn of the bowl
  • Salt and pepper
Instructions
  1. Prepare quinoa in your rice cooker or as directed on packaging.
  2. Pile spinach leaves in stacks 1 on top of the other. Thinly slice stacks of leaves to make spinach confetti. Pile shredded spinach into the bottom of a medium sized mixing bowl.
  3. Halve grape or cherry tomatoes with a paring knife and add them to the mixing bowl.
  4. Add the zest of 2 lemons to the bowl reserve the lemons for adding juice to the sauce later.
  5. Add hot cooked quinoa to the mixing bowl. The heat of the quinoa will wilt the spinach and warm the tomatoes at the bottom of the bowl and get the juices flowing from veggies. The heat of the quinoa will also release the flavor and oils in the lemon zest.
  6. Drizzle 1 tablespoon extra-virgin olive oil and the juice of two lemons over the quinoa and toss to combine the veggies and quinoa.
  7. Add a generous amount of salt and pepper to taste. Toss the ingredients together to combine.
  8. Serve with grated parmesan cheese or leave plain if you are taking the salad on the go.
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A Happy & Healthy Halloween Night Feast

Tuesday, October 8th, 2013

Googly Eyed Apples for Halloween from MomAdvice.com.

Googly Eyed Apples for Halloween from MomAdvice.com.Who is ready for a happy & healthy Halloween feast? Halloween is just around the corner and this year Kenmore has you covered with an easy Halloween dish and treat that you can enjoy with your family before or after your trick-or-treating has begun. That’s right, there is no need to order a pizza or stress out about festive snacks, at least not this year!  This year I am sharing an easy slow cooker recipe idea and a treat that is not only healthy, but also a festive addition to your dinner offerings!

Head on over to the Kenmore blog to find a recipe and tips for throwing a happy and healthy Halloween feast this year!

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Slow Cooker Pumpkin Chili

Monday, September 23rd, 2013

Slow Cooker Pumpkin Chili

Chili weather makes me oh-so-happy and today I am featuring a Pumpkin Chili recipe that you just have to try this year in your slow cooker. Yes, you heard me right, Pumpkin Chili is my new favorite chili and once you try this pumpkin chili recipe, you will be singing its praises too.

I am one of those people that gets settled into her old routines when it comes to recipes especially recipes that I just don’t think they should be fooled with. Chili is one of those types of recipes, yet, I have found myself on the hunt for fresh new pumpkin recipes and just knew that I had to try out this idea for Pumpkin Chili.

After stumbling upon a recipe, trying to take it completely apart, playing with spices, and then switching out the ingredients until they pleased me, I now have a version of Pumpkin Chili that is all my own.

Don’t be scared of the pumpkin because chances are that you won’t even notice the pumpkin flavor. No, all the flavor for this one comes from the pumpkin pie spices that are incorporated within in it. Much like my Creamy Pumpkin Pasta recipe (you MUST try that!), it just leaves everyone going, “Hmmmm…What is that?!”

Basically, when you lean in to smell the chili in your slow cooker, it will smell like pumpkin pie, but you will see chili in there and get super confused. And then it will all work itself out when you taste it, and then might be a tiny bit confusing, but then you will realize that it is perfectly genius together.

And all will be right with the world again.

I hope you enjoy this recipe as much as I have. In fact, I am making my second batch of that this week along with another batch of Slow Cooker Stuffed Green Pepper Soup, another slow cooked wonder that I highly recommend.

If you are looking for another great chili recipe, be sure to check out my White Chicken Chili for another fun variation!

Happy slow cooking, friends!

Slow Cooker Pumpkin Chili

Slow Cooker Pumpkin Chili
Author: 
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Once you try this chili, you will never make any other type of chili again. Pumpkin and pumpkin pie spice are the secret ingredients that make this chili a standout recipe and make your guests go, "Hmmm...What is that?"
Ingredients
  • 1 pound lean ground beef
  • 1 pound lean ground turkey
  • 1 large onion, diced
  • 1 red bell pepper, diced
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (46 fluid ounce) can tomato juice
  • 1 (28 ounce) can peeled and diced tomatoes with juice
  • 1 (15 ounce) can pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon chili powder (or adjusted to your own level of heat)
  • 2 tablespoons brown sugar
Instructions
  1. In a large pot over medium heat, cook beef and ground turkey until brown; drain.
  2. Stir in onion and bell pepper and cook 5 minutes. Transfer ingredients to your slow cooker.
  3. Add in beans, tomato juice, diced tomatoes and pumpkin puree.
  4. Season with pumpkin pie spice, chili powder and sugar.
  5. Put lid on slow cooker and cook on low for 4-6 hours.
  6. Serve in bowls with a variety of your favorite toppings.

 

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Big Batch Toasted Cheese Sandwiches

Monday, September 9th, 2013

Big Batch Toasted Cheese SandwichesDid you know that it is possible to make big batches of toasted cheese sandwiches in no time flat? Today I want to share with you my secret for making a big batch of toasted cheese sandwiches in your oven which is one of my best little hostess party trick for entertaining a crowd.  You can also refer to it as your lunch lady trick. I am a little bit of both of those around here.

One of our favorite ways to entertain in the Fall months is with a big pot of soup or chili and a loaf of crusty bread or grilled cheese sandwiches. If you are entertaining a crowd, manning the griddle for a big group can take you away from really enjoying your guests and honoring a million different types of cheese or sandwich filler requests can also be overwhelming. Instead of doing that, try this strategy for toasting up your sandwiches

It is so easy that it is embarrassing to provide a recipe for you. Simply butter both slices of bread, stick your favorite cheese or add-in’s into the sandwich, cook at 450 for 6-8 minutes, flip and then cook for 6-8 more minutes. The end.

What you will get it is super HOT toasted cheese sandwiches, evenly toasted bread on the outside, and the gooey cheese inside you are after.

I hope you can give this trick a try in your kitchen!

Big Batch Toasted Cheese Sandwiches

5.0 from 2 reviews
Big Batch Toasted Cheese Sandwiches
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy way to make toasted cheese sandwiches for a crowd
Ingredients
  • 12 slices of bread
  • 6 slices cheese (choose your favorite)
  • 8 tablespoons butter
Instructions
  1. Butter each side of the bread slices with butter and place on a baking sheet.
  2. Place cheese on each slice of bread.
  3. Top with remaining bread.
  4. Bake in preheated oven for 6 to 8 minutes at 450.
  5. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.
  6. Side Note- You can double this recipe if needed!

 

 

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Slow Cooker Honey Bourbon Chicken Wings

Tuesday, August 27th, 2013

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.With the Fall comes all of the game time festivities and today I wanted to share a slow cooker chicken wing recipe that you can enjoy at your next game day festivity. These Slow Cooker Honey Bourbon Chicken Wings are the perfect balance of sweet and spicy and are one of my favorite game time recipes I love to share with my family.

Walmart asked me to share a fun game time recipe with you and also would love to remind you that they are a one-stop-shop for all of your game time needs. The best part, of course, is that the will price match those competitor ads for you so you can get everything you need and the best deal on it while you are there. While you are there, I wanted to showcase one of my favorite game day recipes that I love to make for our family!

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.Making wings taste delicious in a slow cooker can be a challenge, but my trick is to season and broil my wings for ten minutes on each side to give it that beautiful color on the skin and to make sure that the wings start out well-seasoned before being slid into your slow cooker. I love that a lot of the fat renders out of the wings too while being broiled so it is a much healthier option than frying them.

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.The secret is, of course, in the sauce that they are glazed in. My sauce has a mixture of soy sauce, teriyaki sauce, honey, garlic, and that bold and spicy Bourbon flavor comes from a new Sweet Baby Ray’s Kickin’ Bourbon Chicken Wing Glaze that you can find over in the condiment aisle of your store. The more of this you add to your sauce, the spicier it will be. This glaze will be thin, but will coat your wings beautifully.

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.The slow cooker gets a little crowded with this many wings in there so I do the ultimate slow cooker no-no and open that lid up and shift them periodically. Thanks to broiling them beforehand though, these wings will be done in two hours on high or four hours on low!

Slow Cooker Honey Bourbon Chicken Wings from MomAdvice.com.

Slow Cooker Honey Bourbon Chicken Wings
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These wings are the perfect balance of sweet and spicy. The best part though, is that they can be created right in your slow cooker for game day entertaining!
Ingredients
  • 4 pounds chicken wings
  • 1 cup honey
  • ¼ cup soy sauce
  • ¼ cup Teriyaki sauce
  • ¼ cup Sweet Baby Ray's Kickin' Bourbon Wing Glaze
  • ⅛ cup olive oil
  • 1 clove garlic, minced
Instructions
  1. Season wings with salt & pepper. Place wings on a cookie sheet and broil for 10 minutes on each side.
  2. Transfer wings to the slow cooker.
  3. Combine all of the ingredients in a bowl or mason jar and mix well.
  4. Pour the sauce wings.
  5. Cook on high two hours or low for four hours.

Looking for more game day recipes? Check out this list of 12 Great Tailgating Delights! Looking for more slow cooker recipes? Don’t miss this One Month of Slow Cooking article with 30 recipe ideas for your family!

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Greek Quinoa Salad

Monday, August 26th, 2013

Greek Quinoa Salad from MomAdvice.com.

Labor Day festivities are just around the corner and with that comes the fun with grilling out and sharing dishes with friends. Today I wanted to share a delicious Greek Quinoa Salad that can be made with many of the veggies lurking in that backyard garden and that easily pairs with a few items you just might have in your pantry.

Walmart challenged me to create a unique dish for Labor Day and I couldn’t wait to share this one. You see, I have been going through a bit of an identity crisis since my visit with my allergist. I was advised to limit my pasta intake and it has been a hard sacrifice for me because I happen to love my pasta…and, sadly, my pasta salads are my claim to fame in the cookout world.

I’m thankful that I discovered quinoa last year because it has helped me so much with my pasta hurdle. I hope you caught my Mexican Quinoa Stuffed Bell Peppers I made last week and that handy tutorial for preparing your quinoa in the rice cooker! I have been continuing to experiment with this delicious and protein-packed ingredient for my summer cooking and couldn’t wait to pair it with some of my favorite Greek flavors. This quinoa salad proves that there are certainly some fun ways around that pasta hurdle and I doubt you will even miss your pasta after you try this!

Greek Quinoa Salad from MomAdvice.com.

The most labor-intensive part of this recipe (no pun intended!) is the chopping. It is an awful lot of chopping, but the flavors are so worth it. This Greek Quinoa Salad is filled with fresh vegetables like cucumbers, tomatoes, red peppers, and fresh parsley. The salty bites come from the Greek olives and the bites of feta cheese (optional, should you be dairy-free). The whole salad is tied together with a delicious red wine vinaigrette made even more flavorful the longer that it sits.

Greek Quinoa Salad from MomAdvice.com.This is one of those recipes that you can customize depending on what you have growing in your garden or what is on sale that week in your store. If you are shopping Walmart, be sure to bring the competing store fliers in and have them price match those produce prices for you!

I hope you enjoy this recipe and I hope it can be your very own, “claim to fame,” at your next cookout! Happy Labor Day, friends! Greek Quinoa Salad from MomAdvice.com.


Greek Quinoa Salad
Author: 
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Greek Quinoa Salad has all the right flavors, colors, and textures with a light vinaigrette dressing to round it all out.
Ingredients
  • 1 lemon, zest and juice
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • 1 clove garlic, smashed and finely chopped to a paste
  • ¼ cup extra-virgin olive oil
  • 1 cup vegetable or chicken broth
  • 1 cup quinoa
  • Kosher salt and pepper
  • 2 cups red and yellow grape tomatoes, halved
  • 1 cup pitted Greek olives
  • 1 red bell pepper, diced
  • ½ cucumber, diced and seeds removed
  • Feta for sprinkling on salad (optional)
Instructions
  1. In a bowl whisk together the lemon juice, vinegar, oregano, garlic, salt, pepper, and zest from one lemon. Slowly whisk in the oil until emulsified. Let sit at room temperature while you prepare the salad to allow the flavors to meld.
  2. Rinse the quinoa in a strainer until the water runs clear.
  3. Prepare quinoa as directed above in a rice cooker or according to package directions.
  4. Transfer the cooked quinoa into a bowl, fluff with a fork and let sit for 5 minutes to cool slightly.
  5. Add the tomatoes, olives, chopped red bell pepper, chopped cucumbers and dressing and toss to coat.
  6. Cover and refrigerate for at least 1 hour and up to 8 hours before serving. The longer it sits the better the flavor.
  7. Just before serving, transfer to a platter and sprinkle feta on top.

Adapted from Bobby Flay Fit

Looking for more fun cookout dishes? Be sure to check out the Best Steak Marinade in Existence, my Corn Grilled in the Husks, my Three Cheese Grilled Potatoes, and my delicious Grilled Portobello Burgers to tempt your tummy!

 

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Mexican Quinoa Stuffed Bell Peppers

Wednesday, August 14th, 2013

Mexican Quinoa Stuffed Bell Peppers

Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce,  in this recipe.

Walmart challenged me to come up with a gluten-free dish made from their grocery aisles of ingredients. Quinoa may sound like an ingredient that you can’t find at your store, but Walmart not only sells quinoa, but they now sell a couple of varieties of quinoa on their store shelves. No need to run to a specialty market to find this ingredient anymore!

Mexican Quinoa Stuffed Bell Peppers

If you haven’t bought or prepared quinoa before, then be sure to check out my tutorial on preparing quinoa in an inexpensive rice cooker or on your stove-top. If you decide you love it as much as I do, a rice cooker makes making batches of quinoa for recipes simple.

You will find quinoa over in the rice aisle right at the top. I took a picture in our aisle to help you locate it.

Mexican Quinoa Stuffed Bell Peppers

To make these extra special, I mixed up a batch of my favorite homemade enchilda sauce for these to swim in. I love to make my own sauce because it gives me control over the amount of salt and spice in my dish. You can certainly use a jarred gluten-free enchilda sauce though If you are wanting to keep this gluten-free, be sure to read the back of the tomato sauce label or enchilada sauce label’s ingredients thoroughly before purchasing or eating. 

Unfortunately, Walmart doesn’t offer a lot of dairy-free cheese options (yet!), but you could definitely make these without cheese or head to a specialty market to pick up my favorite dairy-free shreds, Daiya Pepperjack Shreds, for an extra kick. I have been dairy-free for a year now and those happen to be my personal favorite. These peppers really don’t need the cheese though, thanks to the flavorful sauce on the bottom!

Mexican Quinoa Stuffed Bell Peppers

These peppers get a double protein punch thanks to the quinoa and the black beans in this recipe.  Roma tomatoes add a little tomato flavor and the green chilies add a little kick to to the dish. Sprinkled with a little fresh cilantro and a saucy bottom, I promise you won’t miss the meat or cheese or gluten at all!

I prepared mine with red peppers because I love their sweetness, but you can do this same preparation with any variety of pepper you love!

I hope you love these as much as me and I hope you won’t judge that I made a 9×13″ dish just for myself.

Because it is HARD being dairy-free so I have to treat myself all the time…and I do all.the.time.

You know, to get through it.

5.0 from 1 reviews
Mexican Quinoa Stuffed Bell Peppers
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
A gluten-free, dairy-free, & vegan Mexican-inspired quinoa stuffed pepper that is delicious, filling, and protein-packed.
Ingredients
  • 5 bell peppers (any color), sliced in half stem-to-tip, seeds removed
  • 1c quinoa, uncooked
  • 2 cups water or vegetable broth
  • 1 (15oz) can black beans, drained and rinsed
  • 1 small tomato, seeded and diced
  • 1 (4oz) can diced green chiles, undrained
  • Handful of chopped cilantro
  • ½ teaspoon salt
  • Pepper, to taste
  • ½-1 cup dairy-free shreds (optional)
  • 28-ounce jar of enchilada sauce (or a double batch of my homemade version, linked above)
Instructions
  1. Prepare quinoa as instructed on the box or using the method linked above for cooking in your choice of vegetable broth or water.
  2. Prepare enchilada sauce recipe (linked to above) or omit this step if using prepared enchilada sauce.
  3. Slice the peppers in half and remove the seeds. Microwave pepper halves 3-4 minutes to soften slightly.
  4. Once quinoa is cooked, add it to a mixing bowl. Stir in the rinsed black beans, tomato, green chiles and their juices, cilantro, salt and pepper (to taste).
  5. Pour enchilada sauce into a 9×13″ baking dish.
  6. Fill the peppers with the filling and then rest them in the enchilada sauce. Sprinkle with cheese if desired.
  7. Cover the pan with foil and bake at 375 degrees 30 minutes.. Remove foil and cook about 5 minutes longer. If cheese isn't melted still, turn broiler on high and cook for an additional 2 minutes.
  8. Serve peppers drizzled with enchilada sauce.

Recipe Adapted from One Lovely Life.

 

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Dorm Mini-Fridge Healthy Makeover

Wednesday, August 7th, 2013

Dorm Mini-Fridge Healthy Makeover

When I attended college, I lived on junk & convenience food and I had the inevitable, “Freshman 15,” to prove from my bad eating habits throughout the year. I only wish I knew how great I would have felt and how much better I would have performed if I had stocked my dorm fridge with healthy options.

Today I wanted to share with you some healthy ideas for stocking your dorm mini-fridge for the school year along with an easy no-bake energy bite that you can mix up in a bowl for easy snacks on-the-go when heading to your classes.

Dorm Mini-Fridge Healthy MakeoverHead on over to the Kenmore Blog today to read my ideas for smart back-to-school snacking and grab  my easy no-bake recipe for smart snacking on-the-go!

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Homemade Blueberry Pancake Syrup

Tuesday, August 6th, 2013

Homemade Blueberry Pancake Syrup from MomAdvice.com.With blueberry season in full swing, I am always looking for fun ways to use my blueberries. This blueberry pancake syrup couldn’t be easier to whip up or to eat and is a fun way to put those blueberries to work in your kitchen.

It is amazing how sugar, water, a little vanilla, and fresh berries make such an incredible difference on a plain old waffle, but this blueberry pancake syrup proves that simple ingredients can create something outstanding.

The burst of flavor, the happy dance in my mouth, and the smacking of lips at the table make me so incredibly joyful when we eat this syrup over our waffles. The berries coat the waffle perfectly and add a little sweetness to my waffles without a sugary overkill.

This is really and truly a fantastic indulgence that takes about the same amount of time to cook as it does to make up a batch of waffles. Fast and delicious!

blueberry_picking Each year we make an annual trip out to the Blueberry Ranch to pick our berries. This year was extra special because my best friend of 25 years came in town to pick with us. I am the luckiest girl in the world to still have her in my life. It was such a special day doing that with our kids!

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If you have been picking like me, you might be hunting for some ideas for what to do with those berries! Be sure to check out this post for 8 easy recipe for the blueberry season, including a new way to freeze those berries!

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Homemade Blueberry Pancake Syrup
Author: 
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
An easy blueberry pancake syrup for topping your favorite pancakes or waffles!
Ingredients
  • 1 pint (or two cups) fresh blueberries
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ cup water
Instructions
  1. Place all ingredients in a saucepan.
  2. Cook over medium heat and stir to dissolve the sugar.
  3. Allow it to cook for 12-15 minutes and give the berries a little smash with your wooden spoon to break them up into the syrup.
  4. This syrup can be served warm or you can serve the syrup cooled.

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