Breakfast for Dinner

Blueberry Pancakes

Ingredients

• 1 1/2 c. Bob Red Mills Gluten-Free pancake mix
• 1 egg
• 3/4 c. rice, almond, or cow's milk
• 1 tbs. vegetable oil
• 1 c. blueberries
• maple syrup
  

Directions

1. Whisk first 4 ingredients until smooth. Stir in blueberries.
2. Coat skillet with oil and preheat pan over medium heat. Drop batter (about 1/4 c. per pancake) into skillet. Flip pancakes once bubbles begin to form; cooking roughly 2 to 3 minutes per side. Makes 8 (4 inch) pancakes. Serve with Maple syrup
   

Sausage Links and Eggs

Ingredients

Sausage:

• 1 (14 oz. pkg.) Jennie O Turkey Breakfast sausage links
• 1 tbs. vegetable oil

Directions

1. Heat oil over medium heat in medium sized skillet. Add sausage and cook 3 to 4 minutes per side.
   

Eggs:

Ingredients

• 2 large eggs
• splash of milk
• salt and pepper to taste
• splash of oil
  

Directions

1. Whisk together eggs, milk, and salt & pepper.
   
2. Heat oil over medium heat. Add eggs and scramble.
   

Coffee

There is no recipe for this one - it is simply black coffee. I was recently in Savannah, GA and picked up some coffee from Paula Deen's store - Captain Michael's Captain's choice coffee.

Grilling

Grilled Steaks with Lemon-Herb Marinade

recipe courtesy of cooks.com

Ingredients

• 4 (1 1/4 inch thick) T-bone or Porterhouse steaks

Marinade:

• 1/2 cup vegetable or olive oil
• 2 tbsp. red wine vinegar
• (1/4 cup) juice and grated rind of 2 lemons
• 1 tbsp. fresh basil or 1 tsp. dried
• 1 shallot, minced or 1 large onion, minced
• 1/4 tsp. oregano
• 1 tbsp. soy sauce
• 1 tbsp. Worcestershire sauce
• 6 cloves garlic, crushed
• 1/2 tsp. black pepper

Directions

1. Combine marinade ingredients. Pour over steaks and allow to marinate for at least 2 hours.
   
2. Remove steaks from marinade and allow to cook 10 minutes per side, or until desired doneness. Serves 4.
   

Grilled Vegetable Skewers

Ingredients

• 1/2 Vidalia onion, cut into wedges
  
• 1 green zucchini, diced into large chunks
  
• 1 yellow squash, diced into large chunks
  
• 1/2 lb. whole mushrooms, halved
  
• 1 red bell pepper, largely diced
  
• 1 yellow bell pepper, largely diced
• 2 tbs. EVOO
• 3/4 tsp. kosher salt
• 1/4 tsp. pepper

Directions

1. Using 4 skewers arrange vegetables. Brush with mixture of EVOO, salt and pepper.
   
2. Over medium heat, place skewers on top rack of grill. Allow vegetables to cook 20 to 25 minutes, rotating once. Serves 4.
   

Oven Steak Fries

Ingredients

• 8 red potatoes, cut into wedges
• 2 tbs. EVOO
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1 tbs. steak seasoning, such as Montreal steak seasoning

Directions

1. Preheat oven to 425 degrees
2. Toss together potatoes and remaining ingredients. Arrange potatoes on roasting sheet and bake 20 minutes per side, or until wedges are brown and crispy. Serves 4.
   

Grilled Pineapple Slices

Ingredients

• 1/2 pineapple, cored and sliced into rounds, 3/4 in. thick
• 1 tbs. honey
• 2 tbs. molasses
• 2 limes, juiced
• 1/4 tsp. cinnamon

Directions

1. Mix together honey, molasses, lime juice, and cinnamon. Marinate pineapple slices in mixture for 2 hours.
   
2. Remove pineapple slices from marinade. Over medium heat, grill pineapple slices 4 to 5 minutes per side, or until grill marks appear. Serves 4.
   

Big Daddy's
Blackened Tilapia
Recipe courtesy of Aaron McCargo Jr.

Ingredients

Blackening Spice:

• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 tablespoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon dried ground thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder

For Fish:

• 4 tilapia fillets
• 2 tablespoons grapeseed oil
• 1/2 lemon, juiced

Directions

1. In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.
2. In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Spinach Salad with Grilled Peaches

Ingredients

• 1 bag of fresh spinach leaves
• 4 peaches, peeled and halved
  
• 1 tbs. EVOO
• 1 tbs. balsamic vinegar
• 1/2 tbs. minced onion
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

1. Over medium heat grill peaches 3 to 4 minutes per side, or until grill marks appear. Slice halves into wedges.
2. Whisk together EVOO, vinegar, onion, salt, and pepper. Add spinach and peaches and toss to coat. Serves 4.
   

Pizza Night

The Ultimate Supreme Pizza

Ingredients

• 1 package of Bob Red Mill's Gluten-free pizza crust

- 2 eggs
- 2 tbs. EVOO
- 1 1/2 cup warm water

• 1 (24 oz.) jar Classico Fire-Roasted Tomato and Garlic red sauce
• 1 lb. Publix sage sausage (gluten-free)
• 1 green bell pepper, sliced
• 2 tomatoes, diced
  
• 1 red onion, sliced
• 1/2 lb. mushrooms, sliced
• 1/2 lb. spinach, torn
• 3 cloves garlic
  
• shredded cheese, to taste
• salt & pepper, to taste

Directions

1. Preheat oven to 425 degrees.
   
2. Make pizza crust according to package directions.
   
3. In a medium skillet brown sausage. Drain fat.
   
4. Leaving 1/2 in. around pizza crust, layer pizza with sauce, meat, vegetables, spices and cheese (for lactose-free pizza leave off cheese) . Cook pizza for 20 minutes or until crust reaches preferred crispiness.

Spinach Salad

Ingredients

• Spinach
• tomatoes, diced
  
• red onion, diced
  
• hard boiled egg
• shredded cheese

Directions

1. Toss desired salad ingredients together and dress with salad dressing of your choice.
   

One-Pot Meal

Chili Rice
Recipe adapted from Guy Fieri

Ingredients

• 2 tablespoons canola oil
• 1 red onion, minced
• 1 green bell pepper, minced
• 1 red bell pepper, minced
• 2 tablespoons garlic, minced
• 1 can diced tomatoes in juices
  
• 3/4 pound ground beef or turkey
• 1 1/2 cups brown rice
  
• 1 can kidney beans
  
• 2 1/2 cups chicken broth
• 1 1/2 cups water
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper

Directions

1. In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic and tomatoes. Cook 5 minutes.
2. In a separate skillet brown ground beef. Drain fat.
3. Add rice to vegetable mixture and cook over low heat for 10 minutes, coating rice with the oils from the pan. Add ground beef, beans, chicken broth, water and seasonings, bring to a simmer. Then cover and cook on low for 40 minutes, stirring occasionally.
   
4. Remove from heat and leave covered for 10 minutes. Fluff with fork and serve. Serves 4 to 6.
   

Caramelized Peppers and Onions

Ingredients

• 6 small bell peppers (or 3 large), sliced
  
• 1 vidilia onion, sliced
  
• 2 cloves garlic
• 1/2 tsp. kosher salt
• 1 tbs. EVOO
• cooking spray
  

Directions

1. Toss peppers and onions in garlic, salt, and EVOO
2. Coat cast iron skillet with cooking spray and heat over medium heat. Add vegetables to skillet and reduce heat to medium low. Cover and cook for 45 minutes, stirring occasionally until vegetables are golden brown. Serves 3.
   

Roasted Carrots

Ingredients

• 1 1/2 lbs. baby carrots
• 3 tbs. Kraft Zesty Italian dressing, divided
• Kosher salt
  

Directions

1. Preheat oven to 425 degrees.
   
2. Toss carrots in 2 tbs. of Italian dressing. Roast for 15 to 20 minutes. Flip carrots and roast an additional 10 to 20 minutes or until tender. Toss with remaining Italian dressing and serve. Serves 3.

Black Bean Burgers
recipe adapted from Rachael Ray

Ingredients

• 1 lb. ground beef
  
• 1 (15 oz.) can black beans
• 1 cup cooked, cold rice
• 1 1/2 tsp. cumin
• 1 1 /2 tsp. coriander
• 1/4 tsp. chili powder
• 1 tbs. grill seasoning
  
• 1 tbs. canola oil

Directions

1. Combine beef, beans, rice, spices and grill seasoning. Shape into 5 patties.
2. Heat oil in large skillet over medium high heat. Add patties and cook 7 to 9 minutes per side. Serves 5.
   

Sweets and Treats

Below are a few treats I have made for my family over the past month.

Turtle Trifle
recipe courtesy
Southern Living

Ingredients

• 1 (21 - 1/4 oz.) package supreme brownie mix with pouch of hot fudge
• 1 1/2 cups coarsely chopped pecans, toasted and divided
• 3 (3.4 oz.) packages of vanilla or butter pecan instant pudding mix
• 6 cups milk
• 1 1/2 cups commercial caramel sauce, heated and divided
• 1 (16 oz.) carton frozen whipped topping, thawed
• 2 (1.55 oz.) milk chocolate candy bars, finely chopped

Directions

1. Prepare brownies according to package directions, stirring in 1 cup pecans. Bake as directed. Let cool and break into small piecies.
2. Combine pudding mix and milk, stirring with a wire whisk until smooth and thickened.
3. Place 1/3 of brownies in bottom of trifle bowl. Top with 1/3 of pudding. Drizzle 1/2 cup of caramel sauce over pudding. Top with 1/3 of whipped topping. Repeat layers twice.
   
4. Sprinkle chopped chocolate candy bars and remaining 1/2 cup pecan on bars and remaining 1/2 cup pecans on top. Cover and refrigerate 6 hours or overnight. Yield: 24 servings.

Lemon Blueberry
Poppy Seed Muffins
recipe courtesy the ungourmet

Ingredients

• 2 cups whole wheat pastry flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 large egg
• 1/2 cup canola oil
• 1/2 - 3/4 cup honey
• 1 cup nonfat Greek yogurt
• 1 tbs. lemon zest
• 1 tbsp. lemon juice
• 1 cup fresh blueberries
  

Directions

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together the egg, oil, honey, yogurt, lemon zest and lemon juice. Add the flour mixture to the egg mixture and stir just until combined. Gently fold in the blueberries.
   
2. Bake in greased muffin tins at 375 degrees for 16-18 minutes or until toothpick inserted comes out clean. Cool on a wire rack.
3. For the icing: 1 tbs. honey, juice of 1/2 lemon, 1/2 tsp. poppy seeds, 1 tsp. milk and enough powdered sugar to make a honey-like consistency. Dip the top of the muffins into the icing. Yield 12 muffins.
   

Jam Squares

Ingredients

• 1 1/2 cup flour
• 1 1/2 cup quick or old fashioned oats
• 1 cup firmly packed brown sugar
• 1/2 tsp. baking soda
• 3/4 cup cold butter
• 1 1/4 cup strawberry jam or preserves

Directions

1. Preheat oven to 375 degrees. In a large mixing bowl, stir together flour, oats, brown sugar, and baking soda. Cut in butter with pastry blender or 2 forks until crumbly. Press 2/3'rds of flour mixture into 13x9 in. baking pan. Spread jam on top. Crumble remaining flour mixture on top.
2. Bake 25 to 30 minutes or until lightly browned. Cool completely. Cut into squares. Make 24 squares.
   

I'm finally back!

Chicken Cacciatore
Recipe courtesy of Giada De Laurentiis

Ingredients

• 4 chicken breasts, cut into strips
  
• 2 teaspoons salt, plus more to taste
• 1 teaspoon freshly ground black pepper, plus more to taste
• 1 tablespoons olive oil
• 1 large red bell pepper, chopped
• 1 can mushrooms
  
• 1 onion, chopped
• 3 garlic cloves, finely chopped
• 3/4 cup dry white wine
• 1 ( 28-ounce) can diced tomatoes with juice
  
• 3/4 cup reduced-sodium chicken broth
• 3 tablespoons drained capers
• 1 1/2 teaspoons dried oregano leaves
• 1/4 cup coarsely chopped fresh basil leaves

Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion, mushrooms and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon the sauce over the chicken, then sprinkle with the basil and serve. Serves 5.

Green Beans with
Onions & Mushrooms
Recipe adapted
from Rachael Ray

Ingredients

• 1 pound cut green beans
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
  
• 1 tablespoon EVOO
• 1/2 onion, sliced
• 1 can mushrooms
  
• 1/3 cup dry sherry

Directions

Simmer green beans in salted boiling water 5 minutes. Drain green beans and return skillet to moderate heat. Add oil to the pan. Add onions and saute 2 to 3 minutes. Add mushrooms and season with salt and pepper. Saute mushrooms 3 to 5 minutes with onions, add green beans back to the pan. Heat green beans through and add sherry. Cook for 1 to 2 minutes. Transfer green beans and mushrooms to a serving plate. Serves 4 to 5.