Thursday, November 10, 2016

Sweet Potato Hash Browns

Sweet Potato Hash Browns
Serves 9
  • 4 medium sweet potatoes
  • 2 eggs, whisked
  • 1/2 cup almond flour
  • 2 teaspoons sea salt
  • 1/4 cup green onions, chopped (plus some for garnish)
  • 1/4 cup coconut oil
  • 1
    1. Pierce one of the sweet potatoes with a fork. Wrap it in a damp paper towel and place it in a small bowl with 1/2 inch of water. Microwave for 7-9 minutes, or until tender.
  • 2
    2. Let this sweet potato sit for 5 minutes. Then drain the water, peel the potato, and mash it with a fork.
  • 3
    3. Take the other 3 sweet potatoes and peel them. Then grate them on a box grater using the large holes. In your bowl of grated sweet potatoes, add the previous mashed potato, the 2 eggs, almond flour, sea salt, and green onion. Combine with a spoon.
  • 4
    4. In a skillet (I used cast iron), pour coconut oil and heat over medium until your cast iron is hot. If you have a thermometer, it should read 350 degrees. Then drop in sweet potato "cakes" in about 2-3 tablespoon batches. Flatten them with a spatula. Cook on each side for 5 minutes or until golden brown.
  • 5
    5. Once cooked, place on a plate with paper towels to drain the oil. Serve HOT!
I halved the recipe used AP flour and vegetable oil. Mine are not Paelo

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Wednesday, November 2, 2016

Double Squared Star Quilt

Back in August I went with my Mom and 2 of our friends to Jacksonville NC. We saw Jenny Doan from Missiouri Star Quilting!! Boy does she put on a great show!! WE all love it!! So I made the Double Squared Star quilt. Used the Kaffe Fassett fabric my Mom got me for my birthday back in March!! I so LOVE IT!! I do have to put borders on it still.

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Tuesday, November 1, 2016


Mom’s Best Apple Cake
From Anne Marie Hurley, Livonia, Michigan

Bunny's Warm oven is the website
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 1 ½ tsp. vanilla
  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  •  3 cups apples, peeled and diced
  • (If you would prefer to add cinnamon to the cake, add 1 tsp)
  • ½ cup butter
  • 1 cup brown sugar
  • ¼ cup milk
Preheat oven to 350 degrees. Grease and flour a 9 x 13 baking dish.
Cake: In a large mixing bowl, beat together the oil, sugar, eggs, and vanilla. Add the flour, salt, and baking soda. Beat together until well-incorporated. Stir in the apples.
Pour the cake batter into the prepared baking dish. Bake for 55 – 60 minutes. Cool completely before adding the topping.
Topping: In a saucepan, combine the butter, brown sugar, and milk. Cook over medium heat, stirring constantly, until the mixture boils. Boil without stirring for 3 minutes. Remove from heat and immediately spread over the top of the cooled cake. Let sit for an hour prior to serving.
Found this on Pinterest it's a keeper!!
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Sunday, October 30, 2016

Pressure Cooker Carnitas

Pressure Cooker Carnitas

Makes 8 servings
Total Time:  about 1 1/2 hours
  • 2 tbsp. olive oil
  • 2 tsp. kosher salt
  • 1 tsp. ground cumin
  • 1/2 tsp. ancho or chipotle chile powder
  • 1/2 tsp. black pepper
  • 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks
  • 1 onion, sliced
  • 3 cloves garlic, smashed with the flat part of a knife
  • 2 tsp. dried oregano
  • 1 cinnamon stick (3 inch)
  • 1 1/2 cups strained fresh orange juice
  • 1/2 cup strained fresh lime juice
  1. Whisk together oil, salt, cumin, chile powder, and pepper.
  2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
  3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
  4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
  5. Preheat broiler to high with rack 6 inches from element.
  6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
  7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
  8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

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Saturday, August 20, 2016

Grilled Chicken Shawarma With Tzatziki Sauce

    Grilled Chicken Shawarma With Tzatziki Sauce
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 3 garlic cloves, pressed
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon turmeric
  1. In a small bowl, combine marinade ingredients. Place chicken in a plastic bag and pour marinade over the top. Shake to coat and allow to marinate for at least 30 minutes, up to 2 hours.
  2. Grill chicken on a pre-heated BBQ, on medium high heat, closing the lid to the BBQ, until all sides have nice grill marks, about 8 minutes each side.

  • 1 cucumber (to make about ½ - ¾ cup grated cucumber after squeezing out juice)
  • 1¼ cups plain  yogurt
  • 2 tsp white wine vinegar 
  • 1 tbsp lemon juice
  • 1 tbsp extra virgin olive oil (or more if you want richer)
  • ½ garlic clove, minced
  • 2 tsp dill
  • ½ tsp salt
  • Black pepper

  1. Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
  2. Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors to meld.

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Wednesday, August 17, 2016

Pork Chops with Balsamic Vinegar and Mushrooms
2 bone in pork chops
1/4 tsp salt
1/8 tsp black pepper
1 tbsp olive oil
1 tbsp butter
2 cups sliced mushrooms
1 tbsp finely chopped shallot, or 1/4 finely diced onion
1/4 cup balsamic vinegar
2 tbsp soy sauce
1/2 cup plus 2 tsp beef broth
3/4 tsp cornstarch
Heat a large frying pan over medium high heat with about a tbsp of oil until nice and hot. Put the chops in the pan and cook about 6 minutes per side. This should make them about medium-rare. Remove the chops from the pan, place on a platter and cover with aluminum foil. Sitting on the platter they will cook to medium.

While the chops are resting, add butter to the frying pan along with mushrooms and shallots (or onion) and saute until the mushrooms are browned and tender, about 4 minutes. Once they are done cooking, add them to the platter with the chops.

Add the vinegar and soy sauce to the pan, making sure to scrape up the delicious browned bits on the bottom. Let cook about 2 minutes and then add broth and let simmer. While the sauce is simmering, add remaining 2 tsp of broth to a cup with the cornstarch. Stir them together and add to the pan and stir well. As it starts to simmer it will thicken up the sauce. Take the entire plate of chops and mushrooms and return them to the pan along with any meat juices that have accumulated. Turn the chops over in the sauce letting them get covered and delicious. Serve the chops with the sauce and mushrooms smothered over top.

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Friday, August 5, 2016

Scalloped Potatoes


I tried this, used my new expensive stainless steel 5x6 1/2 pan!! 50 cents at the thrift shop!!

Scalloped Potatoes

2 medium potatoes sliced thin
2 TBS butter
1 heaping TBS flour
1 cup milk
1 cup of cheddar cheese
Garlic powder
Onion powder

Melt the butter over medium heat. Add the flour, stir good.
Add the milk, stir till no lumps.
Add the cheese and spices. Stir till cheese is melted.

Grease a small pan. Layer potatoes in the bottom .
Add half of cheese mixture and repeat.
Bake at 350 for about 40 minutes.

Serves 2

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