Fruit Salsa w/ Baked Cinnamon Chips

This is the perfect summer staple especially on a really hot day. 🙂

 

cinnamon sugarYou are going to have more than enough cinnamon sugar left over.

You can either reduce that amount you make or save it in a little

container like I did for the next batch you make.

butter me upAdd a little melted butter to your tortilla before sprinkling with the cinnamon sugar.

(You can use whole wheat or gluten free tortillas.)

sugar meSprinkle your cinnamon sugar on.

a chipsAfter all of your tortillas are covered in cinnamon sugar.

Use a pizza cutter to slice into triangles.

Place on a cookie sheet to bake.

It’s okay to sneak a few before they bake. Go on… You know you want to. 😉

a salsa bowlChop your fruit & serve. 🙂

Ingredients

Salsa:

2 kiwis, peeled and diced
2 Golden Delicious apples – peeled, cored and diced
8 oz raspberries (optional)
1 (16 oz) carton of strawberries, diced
2 tbsp white sugar
1 tbsp brown sugar

Chips:

10 (10 inch) flour tortillas
melted butter

Cinnamon Sugar:

1 cup white sugar
2 tbsp cinnamon

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar.  Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees. Coat one side of each flour tortilla with melted butter.  Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day.

a bowl of chipsEnjoy!!

Original Recipe

Advertisements

Vegan Blueberry Muffins

It’s another blueberry post. I just can’t help myself. 

I’m always looking for a really good muffin recipe &

this one is different than anything I’ve ever made. It’s Vegan!

Inspired by a friend, I’ve been trying something new daily.

Several weeks ago, I tried my first vegan item ever & while I was a little

hesitant I was blown away with how delicious it was. How could a muffin without

eggs & milk taste good!? I don’t know, it just does trust me. 

veganEverything you need.

vegan blueberry muffinsDon’t they look pretty!?

Ingredients

½ cup unsweetened applesauce
1 tablespoon coconut oil
2 cups unbleached all-purpose flour
1½ teaspoons baking powder
½ teaspoon sea salt
1½ cups fresh blueberries
1¼ cups granulated sugar
2 tablespoons white vinegar + 2 teaspoons baking soda
2 teaspoons vanilla extract
½ cup unsweetened almond milk
A little grated lemon

Preheat the oven to 350 degrees.
Coat the blueberries in 1 tablespoon of flour. Set aside.
Mix dry ingredients — flour, baking powder and sea salt — together. Set aside.
Stir together the sugar, oil and the applesauce until light and fluffy.
Add vinegar and baking soda mixture, then the vanilla, stirring until incorporated.
Sprinkle in the dry ingredients and almond milk, stirring until just mixed.
Fold in blueberries.
Bake between 15-20 minutes or until golden brown, then enjoy warm!

Original recipe

Crescent Cinnamon Rolls

I like cinnamon rolls but never make them because I’m a little impatient in the morning.

I don’t really want to make dough & wait an hour or so for it to rise.

The solution to my impatient waiting was to use crescent rolls.

All you have to do is make the filling & icing which only takes just a few minutes.

Pretty simple, pretty quick & a pretty easy clean up!

Just my type of breakfast! 😉

DSC_0101 aSpread a little on each crescent roll.

DSC_0106 aRoll them up & pop them into the oven!

DSC_0109 aAdd some glaze & eat up!!

DSC_0114 a

Ingredients

1 Tube Pillsbury Crescent Rolls, unrolled and separated

Filling
5 Tablespoons Butter, Softened
¼ Cup White Sugar
2½ teaspoons cinnamon

Glaze
2 Tablespoons Butter, Melted
¼ Cup + 2 Tablespoons Powdered Sugar
½ teaspoon Vanilla

Preheat oven to 375
Place the unrolled/ separate crescent rolls on an ungreased cookie sheet.

In a small bowl, mix together the butter, sugar and cinnamon.

Evenly spread the cinnamon butter over the crescent rolls & roll up tightly.
Place tip side down on the cookie sheet.
Bake for 10-12 minutes.

Glaze

In a small bowl, mix together the butter, powdered sugar & vanilla until smooth.
Place in a zip lock bag & snip a tiny corner off.
Drizzle the glaze over the cinnamon rolls.

Original Recipe

Breakfast Empanadas with Chipotle Sauce

Breakfast is one of my favorite meals. I actually look forward to getting up

on the weekends to cook for my family.

Believe it or not, I find it fun combing through recipes looking for ways to spice

up the same old boring breakfast foods. 

This chipotle sauce is really what makes this a repeat recipe in our house.

I’ve made this sauce several times outside of breakfast for my

husband who loves using it as a spread on crackers.

aAfter rolling out the biscuit dough, add your fillings. I used, eggs, sausage & cheese

aaFold the dough over to form a pocket & pinch the edge closed with a fork.

aaaCut off the extra dough.

IMG_1413Brush the tops of your empanadas with the egg wash & bake.

aaaaServe with chipotle sauce.

Ingredients

Empanadas – Any breakfast items you prefer (Eggs, Sausage, Cheese, etc)

1 Can of Jumbo Biscuits

1 Egg (for egg wash)

4oz Cream Cheese

1/2 cup Sour Cream

2 Chipotle Chilis in Adobo, minced (add a little extra for an extra kick)

1/2 tsp garlic salt

Preheat oven to 350 degrees F.
Cook empanada ingredients as instructed on their package.

Open the can of biscuits; separate each biscuit into 2 halves. Flatten each half with your hands or rolling pin to make larger.

Spoon a heaping tablespoon of your breakfast fixings into center of each biscuit, fold the dough over & pinch closed using a fork.

Place on a nonstick baking sheet & brush with egg wash.

Bake 15 minutes.

Chipotle Sauce: In a small saucepan, combine cream cheese, sour cream, chipotle peppers & garlic salt.

Cook over medium heat until cream cheese is melted & all ingredients are combined.

Serve warm.

Fried Egg and Avocado Sandwich

If you want a healthier alternative to cereal,

you need to give this sandwich a try.

It’s fresh, delicious & a great on the go sandwich.

If you have a little time to cook up some bacon & make the spread

a head of time, it takes less than 5 minutes to prepare.

DSC_0062

Ingredients

4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and sliced

In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. 

Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. * Feel free to use a toaster*

In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.

In a small skillet, fry the eggs over medium-low heat. Crack the yolks and flip.

Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado.

Top with another piece of toast and serve immediately.

Pumpkin Fritters

It’s that time of the year again where pumpkin is the staple of most

recipes in my house. My husband & I LOVE Fall & all the wonderful flavors of Fall, so

we cram in as much as we can possibly stand over the next couple months.

Last weekend I made pumpkin fritters for the first time & they were pretty delightful.

I did make a couple changes from the original recipe, but only because I didn’t

care for the over whelming bland pumpkin flavor. Below I’ve listed the original recipe

with the additional ingredients that I added. 🙂

 DSC_0184I used a small ice cream scoop to dip out little balls of batter & dropped it straight into the vegetable oil.

DSC_0183After several minutes & a nice golden brown color, I placed them on a paper towel to drain.

I would recommend testing one to make sure it cooked all the way

through unless you don’t mind a little pumpkin pie texture in the middle.

DSC_0189

Rolled just the tops in cinnamon sugar.

DSC_0190The original recipe calls for a caramel sauce for dipping but I couldn’t locate golden syrup at my local

grocery store. I made a cinnamon syrup instead which was just as tasty I’m sure.

DSC_0194Aren’t they pretty? 😉

Ingredients

Pumpkin Fritters
1 cup pumpkin, cooked and pureed
1 cup flour
2 teaspoon baking powder
2 tablespoon caster sugar
1 egg
¼ cup milk
pinch of salt
oil, for deep frying
1 1/4 teaspoons of pumpkin spice – (Extra I added) (Feel free to add more or less)
1/2 teaspoon of vanilla – (Extra I added) (Feel free to add more or less)

Caramel Sauce
¾ cup sugar

1 cup cream
1 teaspoon vanilla extract
3 tbsp butter
½ cup golden syrup (Couldn’t locate in my local store, so I made this recipe instead)
1 teaspoon sea salt flakes

To make the fritters, combine all the ingredients and mix until you have a smooth batter.

Heat the oil in a medium saucepan and fry spoonfuls of the batter until golden brown and cooked throughout, approximately 2-3 minutes.

Remove from the oil and allow to drain on kitchen paper.

Continue until all the fritters are cooked.

To make the caramel sauce, combine all the ingredients in a medium saucepan and allow to cook over a medium heat for 10-15 minutes until the sauce is thick and glossy. Serve warm.

Blueberry & Lemon Buttermilk Breakfast Cake

I have been craving blueberries like crazy the last few weeks.

Partially eating them each & every day.

Last week I made Blythe’s blueberry muffins &

was VERY disappointed. The light fluffy muffin I was looking

forward to eating, was a dry crumbling mess. 😦

Back to the drawing board & by that I mean Pinterest!

What a fantastic site!

My second attempt at a yummy blueberry treat was

way more successful & tasty!!

I LOVE the taste of blueberries & lemon. The combination

is absolutely wonderful. You’re going to love this recipe.

MMM.. doesn’t it look good?

Ingredients

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
  1/2 tsp. salt
2 cups fresh blueberries
½ lemon – squeezed
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

 Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Squeeze in lemon juice from 1/2 lemon. Fold in the blueberries.

Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Try to control yourself. 😉

These were the Blythe blueberry muffins. 😦

Huevos Rancheros

Meant to post this sooner but with so

much going on I haven’t been blogging every often.

I REALLY enjoy searching for new breakfast ideas since breakfast is my

favorite meal of the day. I love this because it introduces

new dishes to my 9 year old who can be very picky. She sees

that breakfast doesn’t always have to be a sugary treats.

Which I’m not going to lie, I LOVE sugary treats for breakfast but I like

trying new things like huevos rancheros.

As much as I love Mexican food you’d think I would have tried

this classic Mexican breakfast before now.

It was so good, I can’t wait to make it again.

A little salt, black pepper, cumin, oregano & cayenne pepper to season.

Fresh veggies.

Beginning to cook the veggies for the sauce.

I love how bright & bold the veggies look in the pan. 

Make sure you break your eggs in a separate dish before putting in a pan.

This helps make sure no egg shell gets into the pan.

Ingredients

3 tbsp olive oil, divided
1/2 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 clove garlic, minced
1/2 tsp salt
1/4 tsp cumin
1/4 tsp ground black pepper
1/4 tsp dried oregano
1/8 tsp cayenne pepper
1 1/2 cups tomatoes and their juices, chopped
1/2 cup chicken stock
1 tbsp jalapeno peppers, finely chopped
2 tbsp fresh cilantro, finely chopped
corn tortillas
large eggs

To make the Rancheros Sauce, heat 1 tbsp oil in medium pan over medium-high heat. Add onion, bell peppers & garlic. Cook, stirring occasionally, for 6-8 minutes, or until onion begins to soften. Add salt, cumin, pepper, oregano & cayenne pepper. Stir. Add tomatoes, chicken stock & jalapenos. Bring to a simmer. Cover while simmering for 15 minutes. Remove cover, add cilantro & cook an additional 5-8 minutes, or until sauce begins to thicken. Season with salt & pepper to taste.

In a small skillet, add 1/2 tsp oil over medium-high heat. Add 1 corn tortilla at a time & cook on each side until golden brown. About 30-45 seconds per side. Keep warm by wrapping in tin foil while you cook the eggs.

Heat remaining 1/2 tbsp oil in large skillet over medium-high heat. Add the eggs to the pan & lightly season with salt & pepper. Fry eggs until the egg whites no longer giggle on top and turn white. Cover pan with lid & cook additional 1 1/2 to 2 minutes, or until eggs are cooked sufficiently.

Breakfast Panini w/ Fresh Herb Butter and Smoked Gouda

I’m normally not the breakfast sandwich kind of girl

but when I received this recipe in an email, I wanted to try it.

AND..

My husband gave me the biggest compliment, at least in my book it’s big.

He said it looked like a gourmet meal. Like something you would get at Le Peep.

WOW, I made my first ‘pretty’ dish! lol Not only is it pretty, it’s healthy & tasty!

The best part was using all the fresh herbs.

With the left over basil, I’ll be making homemade margherita pizza tonight.

Stay tuned for that recipe. 🙂

Doesn’t that look good?! I used smoked Gouda even though you can’t see it. 😉

Fresh herb butter.

Butter both sides of the sourdough bread before toasting.

Rinse the baby spinach. Pat dry.

Ingredients

Breakfast Panini

4 slices sourdough bread
2 tbsp. compound herb butter
Gouda or white cheddar cheese, sliced (about 2 oz.)
½ cup baby spinach leaves
1-2 tbsp olive oil
2 large eggs
Salt and pepper, to taste

Take the sliced sourdough and spread both sides of each piece of bread lightly with the herb butter.  Heat a grill pan or skillet over medium-high heat and grill or brown the bread until golden and lightly crisped on both sides.  Just before the end of cooking, add the sliced cheese to 2 slices of the bread and cook just until the cheese is melted.  Remove from the heat.  Layer a handful of baby spinach leaves over the 2 slices of bread on top of the melted cheese. Meanwhile,heat olive oil in a non-stick pan over medium heat.  Gently crack the eggs into the pan, being careful not to break the yolk, and cook until they have reached your desired level of doneness.  Carefully transfer the cooked eggs from the pan on top of the bread with the cheese and spinach.  Season to taste with salt and pepper.  Top with the remaining slices of grilled bread.  Serve immediately.

Herb Butter

8 tbsp. unsalted butter, at room temperature
1-2 cloves garlic, very finely minced
1 tbsp. fresh basil, finely minced
1 tsp. fresh dill, finely minced
1 tsp. fresh thyme, finely minced
½-¾ tsp. kosher salt
Freshly ground black pepper

Combine all ingredients in a small bowl.  Mix well with a spoon until combined and all ingredients are evenly incorporated.  To serve, pipe butter into small serving dishes with a decorative pastry tip.  Alternatively, place the butter mixture onto plastic wrap, form into a log, wrap tightly and refrigerate until ready to serve.  Allow to come to room temperature before serving so it is spreadable.

Honey Yogurt Fruit Dip

Normally I don’t eat yogurt dip with my fruit but this

recipe just stood out. Had to try it!

Light, not overly sugary & so delicious!

My daughter consumed all the apple slices, hand full of grapes

& a couple strawberries. This normally wouldn’t happen unless given

something less appealing to eat. Such as tomatoes. lol!

I will definitely be making this again & trying out different fruit.

Ingredients

1 (7 oz.) container 2% Greek yogurt
1/4 cup honey (Use local!  You’ll taste the difference.)
Ground cinnamon, to taste


Combine the yogurt & honey in a small bowl.  

Mix thoroughly until smooth & well combined.  

Add a very small amount of cinnamon, taste, & adjust accordingly.

 Cover and refrigerate.  

Serve with fresh fruit.