Laura's Teriyaki Chicken

Laura's Teriyaki Chicken

My good friend Laura has made this for years and our group of friends has fought for the right to the recipe, she finally wrote it down for me!

1 1/2 cups soy sauce

1 1/2 cups brown sugar

1/4 cup ginger

1/4 cup soda or water

1 bunch green onions, chopped

1 garlic clove minced

Boneless skinless chicken thighs-fat removed.

Put into dish or ziplock bag. Marinate a couple of hours or put into the freezer if not using right away. Best cooked on the grill, but can also cook using a broiler pan in oven, just watch it closely. 

Laura's Energy Bites

Laura's Energy Bites

My neighbor brought these over one evening and I selfishly snacked away on them and begged for the recipe. They are GREAT for a quick snack out the door for the kids. 

1 cup whole oats

1/2 cup peanut butter

1/3 cup honey {using less makes them less sticky to roll and a better flavor}

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix together thoroughly & roll into balls. Let chill for 30 minutes before eating. You can store them covered in the fridge. I would say a week, but they don't last that long! 

Coconut Oil Lotion

This recipe has noting to do with hidden vegetables .... or is even edible for that matter, but it's just to fantastic not to share!

Coconut Oil Lotion

1 Cup All Natural Emulsifying Wax 

1 Cup Organic Coconut Oil

3ml or 25 drops Essential Oil

6 Cups HOT Water

Melt the emulsifying wax in a double broiler, then add the coconut oil and stir until both are melted together. Remove from heat and add essential oil. Add to blender with HOT water, blend until heavy whipping cream consistency. Depending on your blender this could be 2-8 minutes. Pour into mason jars and ENJOY!

Essential oils that we have enjoyed have been Spearmint {especially when kept in the fridge}, Citrus Bliss and Lime.

Shannon's Fantastic Grapefruit Smoothie

Shannon's Fantastic Grapefruit Smoothie

2 large grapefruit-just the juice!

10 partially frozen strawberries

8 oz. vanilla yogurt

1 tablespoon of honey

6-8 ice cubes

Bananas optional, we made it without and it was great.  Reviews were mixed with banana. 

We did with spinach and without, the girls gulped down both. Begging for more. 

Ry's Stuffed Sweet Potatoes with Avocado Creama

Ry's Stuffed Sweet Potatoes with Avocado Creama

{it's as good as it sounds!}

SWEET POTATOE AND FILLING

-1 medium/large sweet potato

-heaping spoonful of black bean salsa (the recipe recommends Trader Joe's Cowboy Caviar Salsa but I just made my own)

-Sprinkle of cheese

DIRECTIONS:

-I microwaved my potato for a few minutes but you can bake it as well. 

-While the potato was in the microwave I heated the oven to 375 on broil

-Remove potato, slice in have lengthwise and redistribute a section in the middle so it is like a little bowl.

-Put your black bean salsa in the hole and sprinkle with cheese

-Place it in the oven on a cookie sheet and broil about 3 minutes (until cheese is melted)

-Put a spoonful of the Avocado Creama on the top and EAT IT!

 

AVOCADO CREAMA

-1 ripe avocado

-1/4 cup sour cream

-2 Tbsp lime juice

-salt and cilantro if you want

DIRECTIONS:

Put everything in the blender and mix it up.  If you want a smoother texture just ad a little bit of water or milk.

Shavon's Spicy Sweet Potato Chili

Shavon's Spicy Sweet Potato & 2 Bean Chili

-2 garlic cloves chopped

-1 small sweet onion, diced

-1 large sweet potato, chopped

-1 can of kidney beans

-1 can of black beans

-2 cans of dices tomatoes ( I like fresh tomatoes better- I use about 6)

-1 tbsp cumin

-1 tbsp chili powder

-1 tsp salt

-olive oil

heat olive oil med-high and cook garlic and onion. Add potato and cook few min.

Add beans, tomatoes and spices. Bring to boil, reduce and simmer until potatoes are just tender.

Top with greek yogurt and avocado slices. YUUUM! ( I sometimes add ground beef )

Koren Beef

Koren Beef or Pork or Venison

I have used this with venison and it turns out perfect, just be careful because venison dries out faster due to it being so lean. 

I also used a sprinkle of white pepper instead of crushed red and added slightly more soy sauce. 

1 pound lean ground beef / pork / venison
3 cloves garlic, minced
1 Tablespoon sesame oil {or any oil really}
1/4 - 1/2 cup brown sugar 1/4 cup soy sauce (I use low-sodium)1/2 teaspoon fresh ginger, minced (see note)1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
Topping:1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown meat with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Note: here's a trick d from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you're at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the freezer. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the alloted amount with your Microplane or a zester. It grates really well frozen! Ta da!

Source from: Lizzy Writes

Creamy Caramel Pecan Rolls

Shannon's Good Morning Caramel Rolls

Save time by using thawed frozen bread dough {Rhodes} then let rise overnight in the fridge

Topping:

1 1/4 cups sifted powdered sugar

1/2 cup whipping cream

1 cup coarsely chopped pecans

2 14-16oz loaves frozen bread dough, thawed

3 Tbsp butter or margarine, melted

1/2 cup packed brown sugar

1 Tbsp ground cinnamon

3/4 cup rains {optional}

For topping, in a small bowl stir together powdered sugar & whipping cream. Divide evenly between two 9inch round baking pans. Sprinkle pecans evenly over sugar mixture.

On a lightly floured surface roll each loaf of dough into 12x8 inch rectangle. Brush with melted butter. In small mixing bowl stir together brown sugar & cinnamon; sprinkle over dough. Top with raisins, if desired. 

Roll up rectangles, jelly roll style, starting from long side. Pinch to seal. But each log into 10-12 pieces. 

Place rolls onto of sugar mixture in pans. Cover with fowl & let rise in a warm place till nearly doubled, about 30 minutes. OR Cover with wax paper than plastic wrap-Refridgerate 2-14 hours. Before baking, let chilled rolls stand covered 20 minutes at room temperature. Puncture any surface bubbles with a greased toothpick.

Bake rolls, uncovered, 375* till golden, allowing 20-25minutes for unchilled rolls, 25-30 minutes for chilled rolls. 

If necessary cover rolls with foil last 10 minutes to prevent over browning.

Cool in pans 5 minutes. Invert on serving platter. Serve warm. Or drop them by your neighbors house in the early morning for a sweet surprise!

Makes 20-24 rolls.