Jesse's Cheerio Things

This is a family tradition. Everyone likes Cheerio Things! Easy, easy, easy and Freeze Stamp of Approval...

Ingredients:

• 1/2 cup honey
• 2 tablespoons butter
• 1 cup powdered milk
• 1/2 cup peanut butter (yes I use the natural stuff)
• 1 teaspoon vanilla
• 4 cups Cheerios 

Directions:

In a large pan heat over medium heat the honey, butter, powdered milk and peanut butter. Stir constantly until well blended.

Remove from the heat and fold in vanilla and Cheerios.

Ryan's Reverse Popper Dip

This was on Pinterest. Great dish to bring to a gathering. Adjust peppers according to your heat level.

Ingredients:

• 8 slices bacon
• 1 tablespoon canola oil
• 1 teaspoon minced sweet onion (I added more)
• 2 cloves garlic (minced)
• 2 (8 ounce) packages Neufchatel cheese (at room temperature)
• 2 cups shredded sharp Cheddar cheese
• 10 jalapeno peppers (seeded and chopped)
• 1/2 teaspoon cumin
• 1 teaspoon dried oregano

Directions:

I cook my bacon in the microwave on paper towel in a pyrex dish. Set cooked slices aside to cool.

Heat oil in a skillet over medium heat; cook and stir onion until slightly softened, about 2 minutes. Add the garlic and continue cooking 1 minute. Remove from heat and cool.

Coarsely chop the bacon.

Mix the Neufchatel cheese, cheddar, onion/garlic mixture, chopped bacon, jalapeno peppers, cumin and oregano in a stand-up mixer. Spoon in an 8-inch pie pan.

Bake in a 350-degree oven until dip is bubbling and top is lightly browned; about 12-15 minutes.

Serve with chips, crackers, celery or carrot sticks.

Crock Pot Oriental Chicken Thighs

This recipe was on Pinterest. I sprinkled toasted sesame seeds on top. Also I added celery and chopped scallions which I saute briefly. Serve with brown rice or rice noodles. This is YUM!

Ingredients:

• 10 boneless skinless chicken thighs
• 5 teaspoons olive oil
• 1/3 cup warm water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons tamari
• 2 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon allspice
• 2 tablespoons fresh chopped onion
• 2 teaspoon cornstarch
• 2 tablespoons water

Directions:

Place the chicken thighs in a lightly greased crock pot.

Combine olive oil, water, brown sugar, orange juice, ketchup, vinegar, garlic, red pepper, allspice and onion. Pour over thighs, cover and cook on low 5 hours.

Combine the cornstarch and water; add the slurry into the crock pot and stir. Cook on high 30 minutes.

Moroccan Dipping Sauce

Ingredients:

• juice from 1 lemon (about 1/4 cup)
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika (sweet, hot or smoked)
• pinch ground cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/3 cup extra-virgin olive oil
• 2 tablespoon fresh cilantro, minced
• 2 tablespoon fresh parsley, minced

Directions:

In a small bowl whisk together the lemon juice, garlic, cumin, paprika, cayenne, salt and pepper.

Gradually whisk in the oil and then stir in fresh cilantro and parsley.

The Best Chicken you will Ever Eat

This recipe is from a paleo cookbook, "Well Fed".  I used chicken wings, but original recipe calls for boneless, skinless chicken breasts or thighs. Great flavor!

Ingredients for Brining:

• 8 cups cool water
• 2 whole garlic cloves (skins removed)
• 3 tablespoons salt
• 1/2 tablespoon tamari
• 1 bay leaf
• 1 teaspoon whole coriander seeds
• 1 teaspoon whole cumin seeds
• 1 teaspoon whole black pepper
• 2-3 pounds boneless, skinless chicken breasts or thighs

Directions for Brining:

Place a 1 gallon ziplock bag inside a large bowl. Pour the water in the bag and add all the ingredients except for the chicken. Stir to dissolve the salt. Add the chicken and refrigerate for 2 hours. Rinse the chicken well and dry on paper towels. At this point you may refrigerate the chicken for 2-3 days.

Ingredients for Spice Blend:

• 1 tablespoon ground cumin
• 1 tablespoon curry powder
• 1 tablespoon chili powder
• 1/2 tablespoon allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground pepper
• 2 tablespoon coconut oil

Directions for Spice Blend:

Melt coconut oil in microwave for 15 seconds in a small bowl. Add to the spices and combine with a fork.

Coat the chicken with the mixture; using your hands is easiest.

Cook on the grill on high heat 4 minutes per side; until chicken is browned and cooked through.

Serve with Moroccan Dipping Sauce (blog: 10/25/13)

Parmesan "Caesar" Glaze

This recipe is delicious as a topping for salmon. I will add slices of lemon to cook along side. Very tasty and easy. The ingredients below is enough for 8 salmon fillets.

Ingredients:

• 1/3 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 1/2 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Worcestershire 
• 1 clove garlic (minced)
• 2 tablespoon chopped fresh parsley

Directions:

Rinse and dry salmon fillets. Lightly season on both sides with salt & pepper.

Lightly grease a glass baking dish and place fillets.

Combine all the ingredients above except for the parsley. Place a layer of the glaze on top of each fillet. Lay slices of lemon along side fillets.

Bake in a preheated 400-degree oven for about 20 minutes until golden brown. Garnish with chopped parsley.

Cornmeal Waffles

This recipe was adapted from a Paula Deen posting. I simply replaced the wheat flour with more cornmeal. Definitely not as light as the original version, I pair the waffles with hot, spicy chili. Also has the "Freeze Queen" seal of approval!

Ingredients: 

• 3 cups fine cornmeal
• 1 tablespoon baking powder
• 1 teaspoon honey
• 1 teaspoon salt
• 2 cups milk or buttermilk
• 3 tablespoons butter, melted
• 2 large eggs (beaten)

Directions:

Preheat waffle iron.

In large bowl, combine cornmeal, baking powder, honey and salt. 

Add milk, butter and eggs; stirring until smooth.

Pour 1 cup batter for each waffle.

Gluten-Free Buttermilk Cornbread

I use this cornbread to serve on top of a spicy chili or marinara sauce.
Ingredients:

• 1 1/2 cups yellow cornmeal (stone-ground)
• 1 tablespoon honey
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 1/4 cups buttermilk or whole milk
• 2 large eggs
• 2 tablespoons unsalted butter

Directions:

Heat the oven to 450-degrees.

In a medium mixing bowl combine 1/2 cup boiling water with 1/2 cup cornmeal creating a cornmeal mush.

In a small bowl; combine remaining 1 cup cornmeal, baking powder, salt and baking soda.

Whisk in the buttermilk, honey and eggs into the cornmeal mush.

Place the butter in a metal 9-inch-square pan, put the pan in the hot oven until butter melts. Remove from the oven and carefully swirl around in pan to coat. 

Add the excess butter into the wet ingredients and then incorporate the dry ingredients.

Pour the batter into the pan and bake for 18-20 minutes until sides start to pull away from the sides and the top is golden brown.

Turn the cornbread out onto a cooling rack and allow to cool 5-10 minutes. Serve.

White Chili

This recipe can be altered to your personal tastes. In place of the 3 cups chopped chicken breast you can use cooked ground chicken or turkey, Italian sausage or a combination of. Adjust the heat by adding more jalapenos. Since I do not do beans; I added chopped celery and shredded carrot. Below is the original recipe. Serve in soup bowls topped with a piece of Gluten Free Cornbread (blog: 10/19/13). Yum!

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion chopped
• 3 garlic cloves (chopped)
• 4 ounces chopped jalapeno peppers (I use fresh since have on hand)
• 4 ounces chopped canned green chili
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 32 ounce box chicken broth
• 3 cups cooked chicken (or protein of choice)
• 3-15 ounce cans white beans
• 1 cup shredded Monterey Jack

Paleo Meat and Spinach with Rice Noodles

This recipe is a combination of two recipes. Do not stop with the Curried Sauce (blog: 7/10/13); as the meat and spinach is a great base for numerous dishes. Nachos and a quiche comes to mind. Rob is not a big fan of cooked spinach, but he liked the dish and received the healthy benefits of the greens. May also used different spices: see suggestions below.

Ingredients:

• 3-16 oz bags frozen chopped spinach (defrosted)
• 1/2 tablespoon coconut oil
• 1/2 cup chopped onion
• 1 1/2 pound ground meat of choice or combination (beef, chicken, pork, turkey, Italian sausage)
• 2 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon ground cayenne pepper

Makes 5-2 cup containers

Directions:

Squeeze the excess water from the defrosted spinach. A wire sieve works well.

Heat a large skillet over medium high heat . Add the coconut oil and allow to melt. Add onions and saute for about 5 minutes. Crumble the meat into the pan, breaking up the lumps. Add the garlic, salt, pepper and cayenne and cook until the meat is browned. Stir in the spinach until combined. 

Serve with Curried Sauce which I added an extra cup of chicken broth to make more saucy. Once sauce is made at 4-cups of the meat and spinach mixture. I served over fine rice noodles that were cooked according to package directions. Serve in soup bowls.

Could also serve over cooked rice.

Other spices to use: Pizza Seasoning, Italian Seasoning or Asian Seasoning found in Healing Spices Cookbook.