Crock Pot Mexican Shredded Chicken

March 24, 2015 by Susan

My crock pot has been in a box, in my storage room, for years. More years than I care to admit, really. My issue with crock pots is this: if I have to pre-cook, or brown, meat prior to putting it into the crock pot then I might as well just cook the meal on the stove top or in the oven. After all, I’ve already dirtied a pot. For me, the only way I can get excited about using the crock pot is if there is zero ‘cooking’ prior.

It was this recipe that got me to unearth my crock pot and get on the bandwagon. No prepping the meat at all beforehand, simply dump all the ingredients into the pot, turn it on and walk away. It was great! I absolutely loved having dinner cooking while I was busy doing other things all day long. I suppose that’s the beauty of using a slow cooker, right?

I made quite a bit of changes to the original recipe from Skinnytaste. I liked the idea of the recipe, and I did like the original recipe, but for me it was lacking a little something. A few ideas immediately came to mind the first time I made it, and over the next few times I prepared this meal I perfected each change. It is now exactly how we like it. The main changes I made are overall more spices, the addition of the poblano pepper and adding the frozen peas and corn at the very end, giving just enough time for them to thaw out. I like my frozen veggies to still have their bright colors and a bit of a snap to them. I always serve this dish over white long-grain rice, it really soaks up all the liquid nicely. But I’m sure it would be perfect with brown rice too.

Other than the flavor, my favorite thing about this meal is the amount of leftovers. This recipe makes a large amount and holds well in the fridge for at least 3-4 days. When I make this, we usually eat it again for dinner once during the week, but also several times for lunch. Sometimes, after I shred the chicken but before I add it back to the pot, I set some dry shredded chicken aside and use it in wraps the following day. Delicious!

If your crock pot is in storage maybe this recipe will encourage you to dig it out. I really like crock pot cooking now and look forward to trying another recipe soon. Suggestions are welcome!

Here’s what you will need to serve 8-10….

Recipe

4 medium chicken breasts, boneless, skinless

1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)

2-10 oz cans diced tomatoes with mild green chilies

15 oz can black beans, drained and rinsed

20 oz low sodium chicken stock

1 bunch scallions, chopped and divided in half

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin (plus some more for sprinkling)

1 tsp coriander (plus some more for sprinkling)

1 tsp chili powder (plus some more for sprinkling)

1 tsp cayenne pepper

1 cup frozen corn

1 cup frozen peas

1/2 lime, juiced

1/2 bunch of cilantro

salt & pepper to taste

your favorite rice, cooked

Method

Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.

To the bowl of a crock pot combine chicken stock, black beans, diced tomatoes, 1/2 the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.

Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of 1/2 lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.

Original recipe: http://www.skinnytaste.com/2009/02/crock-pot-santa-fe-chicken-425-pts.html

Mexican Shredded Chicken

Author: Feasts And Fotos

Ingredients

4 medium chicken breasts, boneless, skinless
1 large poblano pepper, diced (or one green pepper & one jalapeño, seeds and ribs mostly removed)
2-10 oz cans diced tomatoes with mild green chilies
15 oz can black beans, drained and rinsed
20 oz low sodium chicken stock
1 bunch scallions, chopped and divided in half
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin (plus some more for sprinkling)
1 tsp coriander (plus some more for sprinkling)
1 tsp chili powder (plus some more for sprinkling)
1 tsp cayenne pepper
1 cup frozen corn
1 cup frozen peas
½ lime, juiced
½ bunch of cilantro
salt & pepper to taste
your favorite rice, cooked

Method

Lay chicken breasts in a shallow baking dish. Sprinkle both sides with some cumin, coriander, chili powder, salt & pepper. Set aside.
To the bowl of a crock pot combine black beans, diced tomatoes, ½ the chopped scallions, poblano pepper, garlic & onion powder, cumin, coriander, chili and cayenne. Stir to combine. Lay chicken breasts on top of mixture, cover and turn the crock pot on for 6 hours.
Once the crock pot turns off (or just before), remove all the chicken breasts and shred (use 2 forks). Return all the shredded chicken back to the pot, add in the remaining scallions, frozen corn & peas and most of the cilantro. Stir to combine. Put the cover back on and allow to sit for about 15 minutes. Just before serving add the juice of ½ lime, stir and portion into bowls, on top of rice. Sprinkle with cilantro and serve.

Rice Krispies Treats With Double Chocolate Drizzle

December 16, 2014 by Susan

There are a handful of snacks that bring me right back to my childhood and this is one of them. Rice Krispies Treats are old-school and eating them make me feel like a kid again. And feeling like a kid again is fun!

Actually, I feel like a kid most days mainly because I am hanging around with (running after) my very-soon-to-be-three-year-old. Going to the playground, riding a carousel, horsey rides on my back and tea parties…it’s all about kid stuff around here. So these fit into my lifestyle quite nicely these days.

The recipe for these treats is very basic. Prepare them in the normal fashion and press them into the dish. Then comes the fun part. The double chocolate drizzle is the final element that takes these over the top and turns them into something special. A work of art, even.

The real beauty of this dessert, for me, is that there are no eggs or peanuts involved. My daughter is allergic to both so finding acceptable treats for her is not easy. I don’t have to worry or alter anything for this recipe. Plain and simple. Oh, but with an amazing chocolate explosion over top. And my baby loves chocolate, just like her mamma.

You remember eating (and loving) these as a kid, right? Go ahead, whip up a batch and tap into your inner child. The holidays are right around the corner (how did that happen so fast?!) and these would be a perfect treat to bring to a holiday party or even give away as edible gifts.

Here’s what you need to make approximately 12-16 bars (depending on the size you prefer)…

Recipe

4 Tbsp butter

10 oz mini marshmallows

6 cups rice cereal

pinch of salt

8 x 10 baking dish

2 pieces of parchment paper, one piece slightly longer than your baking dish

3-4 oz bittersweet chocolate (or semi sweet), melted

3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don’t burn).

Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!

Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.

Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.

Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

This is the size and thickness I usually prefer.

Rice Krispies Treats With Double Chocolate Drizzle

4 Tbsp butter 10 oz mini marshmallows 6 cups rice cereal pinch of salt 8 x 10 baking dish 2 pieces of parchment paper, one piece slightly longer than your baking dish 3-4 oz bittersweet chocolate (or semi sweet), melted 3-4 oz white chocolate, melted

Author: Feasts And Fotos

Ingredients

4 Tbsp butter
10 oz mini marshmallows
6 cups rice cereal
pinch of salt
8 x 10 baking dish
2 pieces of parchment paper, one piece slightly longer than your baking dish
3-4 oz bittersweet chocolate (or semi sweet), melted
3-4 oz white chocolate, melted

Method

In a large pot over medium heat melt the butter. Once melted add all the marshmallows and lower the heat to low. Add a pinch of salt and stir until all the marshmallows are melted into the butter and the mixture is smooth. (The key step here is lowering the heat so they don't burn).
Once the mixture is smooth add the rice cereal and stir so all the cereal is coated with the marshmallow mixture. You will need to put a little muscle into it!
Lay the longer piece of parchment paper on the bottom of your baking dish, with the long ends slightly over hanging the end of the dish. You will use this as handles to lift the treats out of the dish. Dump the mixture into the baking dish and carefully spread out evenly. I found the best method for this step is to use a piece of parchment paper. Simply lay the paper over the pan and press and slide your hand (and side of your palm) over the mixture until it is smooth and level. Peel off the parchment paper.
Meanwhile, melt both the bittersweet chocolate and the white chocolate in separate bowls. I do this in the microwave, melting each in 20 second intervals until completely melted. Drizzle over the top as much or as little as you like. I usually just use a fork and flick my wrist, spraying chocolate over the treats. Another (less messy) option is to put the chocolate in a small zip top back, cut a tiny piece of a corner off and drizzle. Create your artwork.
Allow rice treats to sit for another hour or so until the chocolate sets. If you are in a rush, you can pop them in the fridge. Once set, left the entire block out of the pan (lifting by the parchment paper). Lay on a flat surface and cut into squares. You can make big squares or cut them into smaller, bite-size pieces.

Granola Bars

March 19, 2010 by Susan

It’s a challenge to find a healthy snack, something that tastes good and satisfies your hunger. Of course, granola bars come to mind immediately as a healthy, portable snack however many of them either don’t taste so great or they are filled with unnecessary sugars. That puts the ‘healthy’ granola bar in line with a candy bar. Not healthy.

I have been making my own granola for years, why on earth I never actually took things a step further and made granola bars is beyond me. But the time has come. Healthy snack desperation has led me here.

I set out to make a tasty bar that doesn’t have much sugar in it – the only sweetener is from honey and the dried fruit. No other sugar is added to these bars. I remember that Ina Garten had made granola bars so I decided to consult her recipe first. She’s my go-to girl. But as many of us know, my go-to girl loves butter and sugar! So this recipe is based on hers (loosely). I made several adjustments.

These granola bars are mostly crunchy yet slightly chewy – a perfect mix. They crumble just a bit and are not overly sweet. In fact, they are not really sweet at all. Just satisfying.

The next time you want to reach for a healthy snack, grab one of these babies!

Here’s what you will need to make approximately 12 bars…

Recipe

2 cups old-fashioned oatmeal (not instant)

3/4 cup sliced almonds, roughly chopped

1/2 cup chopped walnuts

1 cup shredded coconut

1/2 cup toasted wheat germ

2/3 cup honey

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 1/2 cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees. Spray a 8×10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.

Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 – 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).

Reduce the oven temperature to 300 degrees F.

Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

Pour the mixture into the prepared pan. Now it’s time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don’t neglect the corners.

Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.

I individually wrap each bar in plastic wrap and store in an air tight container. The bars will soften up a touch once stored this way.

Granola Bars

Author: Feasts And Fotos

Ingredients

2 cups old-fashioned oatmeal (not instant)
¾ cup sliced almonds, roughly chopped
½ cup chopped walnuts
1 cup shredded coconut
½ cup toasted wheat germ
⅔ cup honey
1½ teaspoons vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon
1½ cup chopped dried fruit such as cranberries, apricots & raisins

Method

Preheat the oven to 350 degrees. Spray a 8x10 baking dish with cooking spray and then line with parchment paper, leaving some extra paper hanging over the edges.
Toss the oatmeal, almonds, walnuts and coconut together on a sheet pan and bake for 12 - 15 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
While the oatmeal mixture is toasting, gather your dried fruit and chop into small pieces (apricots).
Reduce the oven temperature to 300 degrees F. Place the honey, vanilla, cinnamon and salt in a small bowl and whisk together. Pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
Pour the mixture into the prepared pan. Now it's time to press down the mixture. I find the best method is using a scrap piece of parchment paper and just press down on it with your entire palm. Keep pressing until the mixture is tightly packed. Don't neglect the corners.
Bake for 30 to 40 minutes, until medium golden brown. Cool for at least 2 to 3 hours before cutting into squares. (Best to use a serrated knife, gently sawing back and forth. Try not to press straight down). Serve at room temperature.

Shortbread Cookies

December 21, 2009 by Susan

It’s Christmas time and I’m on a sugar bender. South Beach is nothing but a distant memory right now. I have a target date of January 15th to reintroduce myself to phase one of South Beach, but until then, bring on the sweets!

How adorable are these shortbread cookies? Little bite sized snowflakes that you can pop into your mouth. It’s alot of fun to select holiday themed cutouts and shape your cookies into festive forms. In addition to these cute snowflakes I made a batch of Christmas tree shaped cookies and decorated those with a combination of white sugar and green sugar. Very festive.

These shortbread cookies are delicious, buttery and crumbly and highly addictive. They are virtually the same recipe as my Pecan Shortbread cookie recipe, eliminating the pecans of course. This is a better suited cookie for anyone out there with nut allergies.

The dough is easy to prepare and can be made ahead of time, stored in the fridge for a few days. A big time saver around the busy holiday season. Just pull the dough out of the fridge (or freezer) and bake as needed.

Here’s what you will need to make approximately 40 cookies, depending on the size and shape of your cookie cutter…

Recipe

2 sticks unsalted butter, room temperature

1/2 cup sugar

1/4 cup confectioners’ sugar, sifted

1/2 teaspoon salt

2 large egg yolks, room temperature

2 cups flour

Decorating sugar

egg wash

Method

In a stand mixer beat the butter at medium speed until smooth and very creamy. Add sugars and salt and beat until well blended. The mixture should be smooth and velvety, not fluffy and airy. Reduce speed to low and beat in the egg yolks until incorporated.

Pour in the flour and pulse the mixer at low speed 5-7 times for a second or two each time. (You can put a towel over the mixer to protect yourself from getting flour all over you). Continue mixing at low speed for 20 seconds more, just until flour disappears into the dough. The dough should be soft, moist and clumpy.

Scrape the dough onto a smooth work surface sprinkled with flour, gather into a ball and divide in half. Flatten each half into a disk, wrap in plastic wrap and refrigerate for 3 hours or up to 3 days.

Center a rack in the oven and preheat to 350. Line baking sheet with parchment. Remove dough from refrigerator, remove from plastic, sprinkle with some flour and roll out to approximately 1/4 inch to 1/3 inch thick. Use your favorite holiday shaped cutouts to form each cookie.

Whisk egg for egg wash. Gently brush the top of each cookie with the egg wash and sprinkle generously with decorator’s sugar. Place on baking sheet, one inch apart.

Bake for 15-20 minutes (smaller cookies might only need 12 minutes, watch carefully), rotating baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden. Remove from oven, allow to sit for a minute, then transfer to a cooling rack.

Restrain yourself from eating 17 cookies in one sitting. Or not.

Shortbread Cookies

Author: Feasts And Fotos

Ingredients

2 sticks unsalted butter, room temperature
½ cup sugar
¼ cup confectioners' sugar, sifted
½ teaspoon salt
2 large egg yolks, room temperature
2 cups flour
Decorating sugar
egg wash

Method

In a stand mixer beat the butter at medium speed until smooth and very creamy. Add sugars and salt and beat until well blended. The mixture should be smooth and velvety, not fluffy and airy. Reduce speed to low and beat in the egg yolks until incorporated.
Pour in the flour and pulse the mixer at low speed 5-7 times for a second or two each time. (You can put a towel over the mixer to protect yourself from getting flour all over you). Continue mixing at low speed for 20 seconds more, just until flour disappears into the dough. The dough should be soft, moist and clumpy.
Scrape the dough onto a smooth work surface sprinkled with flour, gather into a ball and divide in half. Flatten each half into a disk, wrap in plastic wrap and refrigerate for 3 hours or up to 3 days.
Center a rack in the oven and preheat to 350. Line baking sheet with parchment. Remove dough from refrigerator, remove from plastic, sprinkle with some flour and roll out to approximately ¼ inch to ⅓ inch thick. Use your favorite holiday shaped cutouts to form each cookie.
Whisk egg for egg wash. Gently brush the top of each cookie with the egg wash and sprinkle generously with decorator's sugar. Place on baking sheet, one inch apart.
Bake for 15-20 minutes (smaller cookies might only need 12 minutes, watch carefully), rotating baking sheet at the midway point, until the edges are lightly golden and the tops of the cookies are slightly less golden. Remove from oven, allow to sit for a minute, then transfer to a cooling rack.

Chicken Salad

May 13, 2009 by Susan

It’s always a challenge for me to figure out what to make for lunch. Usually I’m having some type of leftover from the night before but when I have no leftovers in the fridge I’m stumped.

I was always turned off by tuna salads and chicken salads growing up for one main reason…excessive mayonnaise. Can’t stand it. I see the container of the stuff in the deli, want to give it another try, take the plunge and then end up hating it. Thick gloppy mayo, ugh. I’ve had luck in creating my favorite tuna fish sandwich ever, so I ventured out to try to create a chicken salad.

I love chicken. Whenever possible I buy organic chicken and 9 times out of 10 I get the split chicken breasts on the bone with the skins on and bake them in the oven. Perfection every single time. Succulent. Not exactly sure if the reason is because the chicken is organic or because of the way I’m baking it (or a combination of both). Whatever the reason, I’m happy about it.

With all that said, I knew that would be how I would actually cook the chicken. Then I set out to decide on the other ingredients, keeping flavor, texture and color in mind. I finally decided on shredded carrots and chopped celery. I always love the crunch and flavor of a nut, so I chose walnuts for this chicken salad. And the herb….knew it had to be dill. I love dill.

Now the serious stuff – the glue that holds it all together. The component that will make or break the chicken salad. I knew I could not tolerate thick mayo, so I tested out a few combinations of yogurt and mayo combined and finally arrived at a perfect combination. You can use regular yogurt, but I prefer the consistency of Greek yogurt.

You might be thinking it is a bit strange to add yogurt to a chicken salad, but I’ll tell you, it works. It is light and provides a great tang to the sandwich, pairing wonderfully with the dill. This yogurt mixture would also be great as a dip for cut up veggies.

I love this chicken salad so much, I find I’m making it once a week. I make extra and keep it in the fridge (it lasts for a few days). It’s delicious in between two slices of hearty, whole grain bread…equally delicious eaten by the spoonful right out of the container.

Here’s what you will need to make approximately 3 medium sandwiches…

Recipe

2 large split chicken breasts, bone in, skin on

2 tsp chopped dill

1/2 cup chopped celery

1 medium carrot, shredded (1/2 cup)

1/3 cup chopped walnuts, toasted

1/3 cup plain Greek yogurt

1 tbsp mayo

2 tbsp chopped dill

small squeeze of lemon juice

salt & pepper

olive oil

your favorite bread

Method

Preheat oven to 350 degrees. Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear. Allow to cool.

Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts. Mix well. Set aside.

In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice. Mix well. Add salt & pepper to taste.

Once the chicken has cooled enough to handle, remove the skin and pull all the meat off the bone. Cut into medium sized cubes and place into a separate bowl. Allow chicken to sit for a few minutes to cool off completely. Drain any excess chicken juice from bowl. (Draining the juice is an important step, this will eliminate the yogurt dressing from getting too watery).

Add cubed chicken into the bowl with the carrot and celery mixture. Mix well. Add the yogurt mixture to the chicken until it reaches the desired consistency. I usually add half the mixture first, then mix. I add the remaining yogurt a spoonful at a time so it doesn’t get too creamy.

Place a few mounds in between slices of your favorite bread and enjoy!

Chicken Salad

Author: Feasts And Fotos

Ingredients

2 large split chicken breasts, bone in, skin on
2 tsp chopped dill
½ cup chopped celery
1 medium carrot, shredded (1/2 cup)
⅓ cup chopped walnuts, toasted
⅓ cup plain Greek yogurt
1 tbsp mayo
2 tbsp chopped dill
small squeeze of lemon juice
salt & pepper
olive oil
your favorite bread

Method

Preheat oven to 350 degrees. Put chicken breasts in a baking dish, sprinkle with olive oil, salt & pepper and bake in the oven for 35-45 minutes or until skin is lightly browned and juices run clear. Allow to cool.
Meanwhile, add the shredded carrot and chopped celery to a large bowl with 2 tsp of dill and the toasted walnuts. Mix well. Set aside.
In a small bowl combine the Greek yogurt, mayo, 2 tbsp chopped dill and lemon juice. Mix well. Add salt & pepper to taste.

Peach and Blueberry Crisp

January 2, 2009 by Susan

Is it a crisp? Or is it a crumble? Never quite understood the exact difference between the two, probably because they are so similar! Apparently, a crumble has a ‘struesel’ topping whereas the crisp has a butter, sugar and oat topping. So the inclusion of oats is what makes a crisp a crisp.

I know that it’s winter and not exactly peach and blueberry season, but I just love this combination for a crisp. A more season appropriate crisp would be apple and pear, which I do make alot and is quite delicious. Here’s what I love about crisps…you can use any combination of fruit you like. It’s quite versatile. And, you can make them ahead and keep them in the fridge, baking off when needed. Lastly, this dessert is mostly fruit, so you can feel good about eating a second helping!

This recipe is adapted from Anne Burrell. I like it because it’s not overly sweet and it doesn’t call for a ton of butter. Also, I particularly like the addition of chopped almonds in the topping. Anne has her own show now on the Food Network. She’s a little spunky – and I like it. I have also been to Centro Vinoteca, where she is the chef, and the food is very yummy. It’s an open kitchen, so I was able to see her in there, cooking away, which is kinda cool.

This is what you will need to make this crisp, serving 6…

Filling

4-5 peaches, peeled and sliced

1 container blueberries

3 tablespoons all-purpose flour

1/4 cup tightly packed brown sugar

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 small lemon, juiced

Pinch kosher salt

Topping

1 1/4 cups all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/2 cup sugar

1/4 stick cold unsalted butter, cut into pea sized pieces

1/2 cup sliced almonds

Pinch kosher salt

1 to 2 tablespoons cold water

Method

Preheat the oven to 350 degrees.

For the filling – toss the peaches and blueberries in a large bowl with the lemon juice. Add the rest of the ingredients and stir to combine. Pour the filling into a baking dish.

For the topping – combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture starts to pull together. You will know it’s ready when you can pinch a small amount of the mixture and it sticks together.

Loosely sprinkle the topping over the fruit. Bake for roughly 25-35 minutes, or until hot and bubbly.

Savor every spoonful because before you know it….

Peach and Blueberry Crisp

Author: Feasts And Fotos

Ingredients

4-5 peaches, peeled and sliced
1 container blueberries
3 tablespoons all-purpose flour
¼ cup tightly packed brown sugar
2 tablespoons sugar
½ teaspoon vanilla extract
½ small lemon, juiced
Pinch kosher salt
Topping
1¼ cups all-purpose flour
½ cup rolled oats
½ cup brown sugar
½ cup sugar
¼ stick cold unsalted butter, cut into pea sized pieces
½ cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water

Method

Preheat the oven to 350 degrees.
For the filling - toss the peaches and blueberries in a large bowl with the lemon juice. Add the rest of the ingredients and stir to combine. Pour the filling into a baking dish.
For the topping - combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture starts to pull together. You will know it's ready when you can pinch a small amount of the mixture and it sticks together.
Loosely sprinkle the topping over the fruit. Bake for roughly 25-35 minutes, or until hot and bubbly.

Cauliflower Mashed Potatoes

December 1, 2008 by Susan

I love eating mashed potatoes as much as anyone. They are a perfect side dish to just about any meal. However, sometimes mashed potatoes can be…well…a little heavy. This recipe is a terrific, lighter alternative to the traditional mashed potatoes. The major ingredient is cauliflower, but no one would even know just by looking at this. I like my mashed potatoes to still have some texture to it, as opposed to being whipped/pureed. You can add more milk and butter if you want a creamier version.

Here’s what you will need to serve 4…

Recipe

1 cauliflower head, cut into pieces

3 potatoes, yukon gold or idaho, peeled & cut into medium chunks

1/4 cup – 1/2 cup nonfat milk, warm (use more if you want it to be more creamy)

1-2 tablespoon butter

fresh parsley, chopped

salt & pepper

Method

Steam cauliflower for about 15 minutes, until tender. In a medium sized pot, bring potatoes to a boil. Boil for about 10 minutes, or until soft. Drain potatoes and return them to the pot. Mash potatoes and cauliflower together. Add milk and butter and continue mashing until it reaches your desired consistency. Add salt & pepper to taste. Sprinkle in parsley and gently mix to combine.

Cauliflower Mashed Potatoes

Author: Feasts And Fotos

Ingredients

1 cauliflower head, cut into pieces
3 potatoes, yukon gold or idaho, peeled & cut into medium chunks
¼ cup - ½ cup nonfat milk, warm (use more if you want it to be more creamy)
1-2 tablespoon butter
fresh parsley, chopped
salt & pepper

Method

Steam cauliflower for about 15 minutes, until tender. In a medium sized pot, bring potatoes to a boil. Boil for about 10 minutes, or until soft. Drain potatoes and return them to the pot. Mash potatoes and cauliflower together. Add milk and butter and continue mashing until it reaches your desired consistency. Add salt & pepper to taste. Sprinkle in parsley and gently mix to combine.