Author Archives: Karen

Individual Bacon wrapped meatloaves

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Individual Bacon Wrapped Meatloaves

I found this recipe on the Self Proclaimed Foodie blog. Bacon makes everything better. This recipe is easy but it will impress your friends and make you look like the ultimate foodie.
Course Entree
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 6
Author Natalie Kocemba

Ingredients

  • -1 1/2 lbs. of ground beef
  • -6 Bacon slices
  • -2 cloves of garlic
  • -1 Onion
  • -1/2 cup of fried onion pieces optional
  • -1 tsp Thyme
  • -1 Egg
  • -1/2 cup Ketchup
  • -1 tbsp Mustard spicy brown
  • -1 tbsp Worcestershire sauce
  • -1 tbsp Brown Sugar
  • -1 Cup bread crumbs
  • -1 tbsp of butter
  • -1 Cup of milk

Instructions

  • Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non-stick spray
  • Melt buter in saute pan over medium heat. Cook onions until fragrant and brown, reduce heat to low and add garlic, cook for 2-3 minutes. Remove from heat.
  • In a large bowl combine ground beef, egg, bread crumbs, milk, Worcestershire sauce, thyme, and cooked onions, and garlic. Mix ingredients well.
  • Divide meat into 6 equal disks and wrap bacon around each disk.
  • In a clean bowl, combine ketchup, mustard and brown sugar. Spread over each loaf and top with crispy fried onions if desired.
  • Bake for 1h to 1hr and 15 minutes.
  • I always serve with mashed potatoes and roasted veggies! Enjoy

 

Watermelon Cooler

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Watermelon Cooler

When hot, humid days call for a Slurpee, satisfy those cravings with this smoothie made from fresh watermelon. Found this recipe on the Eat Clean website, refreshingly, yummy:)
Course Desserts
Cuisine American
Servings 2
Calories 70kcal
Author Caroline Praderio

Ingredients

  • 1½ c seedless watermelon chunks
  • 1½ c frozen strawberries
  • 2 Tbsp fresh lime juice
  • ½ c water
  • 3 mint leaves
  • 1 c ice

Instructions

  • Add all ingredients to a blender and puree until smooth. Divide between two glasses and enjoy.

 

 

The Laguna Green

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The Laguna Green

The first 90 degree day in Minnesota calls for a warm weather salad. Gorgeous spring produce star including roasted asparagus, beets, and strawberries all tossed with an orange tarragon vinaigrette. This recipe was found in the June 2015 issue of Clean Eating. Yummy. Unique. Patio-fresh.
Course Salads
Cuisine American
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 204kcal
Author Cara Lyons

Ingredients

  • 4 small golden or red beets
  • 1 bunch asparagus trimmed
  • ¼ tsp each sea salt and fresh ground black pepper
  • ¼ cup sliced unsalted almonds
  • ¼ cup plain fat free or whole-milk Greek yogurt
  • ¼ cup fresh orange juice plus 2 tsp orange zest
  • 1 tbsp extra virgin olive oil
  • 1 tbsp whole grain Dijon mustard
  • 1 tbsp raspberry wine vinegar I used apple cider vinegar
  • 1 clove garlic minced
  • 1 tbsp finely chopped fresh tarragon leaves
  • 1 5- oz pkg baby arugula or any mixed greens you have on hand
  • 2 cups stemmed and sliced strawberries
  • 2 oz goat cheese crumbled

Instructions

  • Preheat oven to 375 degrees. Roast beets. Cut a large square of tin foil, mist with cooking spray, wrap beets tightly in foil, and place on baking sheet. Roast for 45-50 minutes until tender. Let cool, remove skin, and chop.
  • Preheat grill to medium, or roast in oven. Arrange asparagus on baking sheet, mist with cooking spray, sprinkle with 1/8 tsp each salt and pepper, Gril for 5-7 minutes, or roast for 15-20 minutes in same oven as the beets until tender. Cool, chop into 1 inch lengths.
  • In small skillet on medium-low, toast almonds until lightly browned, about 5 minutes, stirring often, remove from heat.
  • In a medium bowl, whisk together yogurt, orange juice and zest, oil, mustard, vinegar, garlic, tarragon and remaining salt and pepper.
  • In a large bowl, add arugula, strawberries, beets, asparagus, almonds, and cheese. Drizzle dressing over salad.

 

 

Grilled Hawaiian Chicken Kebabs

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Grilled Hawaiian Chicken Kebabs

I stumbled upon a new cooking blog titled "Simply Scratch". Laurie McNamara creates delicious recipes from scratch using fresh ingredients, and this particular recipe is great for a spring barbecue. The flavors of garlic, ginger, and Tamari sauce are melded together to provide all that yumminess.
Cuisine American
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 -6 servings
Author Laurie McNamara from Simply Scratch

Ingredients

  • For the marinade:
  • ½ cup dark brown sugar
  • 3 cloves garlic minced
  • 1-1/2 teaspoons grated ginger
  • 1 cup pineapple juice
  • 2 tablespoons Tamari {or soy sauce} plus more for drizzling
  • For the kebabs:
  • 3 boneless-skinless chicken breasts cubed
  • 1 red bell pepper cubed
  • 1 orange bell pepper cubed
  • 2-3 cups fresh pineapple cubed
  • 1 sweet onion cut into chunks
  • Serve over:
  • 4 cups cooked brown rice cooked in vegetable stock, then add slices of green onions

Instructions

  • In a jar or bowl combine the marinade ingredients. Whisk until the sugar is dissolved. Let the marinade sit to get the flavors to meld and store in the fridge until ready to use
  • Skewer the chicken, pineapple, peppers and onions alternately and place into a shallow pan or large resealable plastic bag. Pour marinade over top and toss to coat.
  • Marinate for 30 minutes, turning every so often.
  • Preheat your grill to medium-medium high and cook for 12-15 minutes or until the chicken is cooked thoroughly and their is a good char on the vegetables.
  • Serve with rice of your choice, sprinkle with sliced green onions and drizzle a little more tamari {or soy sauce} over top.

 

 

Wholesome Oak Snackles

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Wholesome Oak Snackles

I'm heading back to school to start a new year in a week and this will be a great snack to pack in my lunchbox for that midmorning craving. I found this little snackle on the Forks Over Knives website, and they claim "it's like having your oatmeal without the bowl".
Course Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 -14
Author Karen Broza

Ingredients

  • 1 cup rolled oats
  • 1 cup oat flour
  • ⅓ cup raisins I didn't have raisins so I used dried cranberries
  • ¼ cup unsweetened finely shredded coconut I didn't have unsweetened, so I used sweetened
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • ½ cup unsweetened applesauce
  • ¼ pure maple syrup
  • 2-3 tablespoons chocolate chips

Instructions

  • Preheat oven to 350 degrees
  • Line baking sheet with parchment paper or use a silicone baking liner.
  • In a large bowl combine oats, oat flour, raisins, coconut, baking powder, cinnamon, and salt stirring to mix well.
  • Add the applesauce, maple syrup and chocolate chips. Stir until well incorporated.
  • Use a cookie scoop (or take spoonfuls, about 1 - 1 1/2 tablespoons in size) to transfer mounds of the batter to the cookie sheet.
  • Bake for 14 minutes, although my snackles were done in 9-10 min.

 

Meat and Vegetable Custard

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Meat and Vegetable Custard

This is a simple, go to recipe that we use in our family. It's a family favorite and is easy to put together real fast. The recipe is one of my mother-in-law's.
Course Casseroles
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Author N. Kocemba

Ingredients

  • 1 lb of ground beef/ground turkey
  • 1 pkg mixed frozen veggies carrots, peas, and corn
  • 1 cup of shredded cheese
  • 3 eggs
  • 1 ½ cups of milk
  • ½ teaspoon of salt and pepper as needed

Instructions

  • Preheat oven to 350 degrees
  • Brown beef/turkey
  • Grease medium size casserole dish with butter
  • Beat eggs and milk together and add rest of ingredients
  • Pour mixture into casserole dish
  • Bake for one hour uncovered or until until no longer runny
  • We serve with buttered toast

 

Autumn Squash Soup

 

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Autumn Squash Soup

Embrace the cool weather with cozy fall meals, such as this easy squash soup recipe. This comfort food will become one of your go-to weeknight recipes.
Course Soups
Keyword Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 160kcal
Author Hungry Healthy Girl

Ingredients

  • 4 cups of peeled and cubed butternut squash roasted
  • 1 large apple peeled, cored and cubed
  • ½ of a large yellow onion diced
  • 1 tbsp. coconut oil
  • ½ to 1 teaspoon curry powder
  • 3.5 cups vegetable broth
  • ½ cup almond milk I used unsweetened vanilla almond milk.
  • 1 tsp salt + a few extra dashes
  • a few dashes of cinnamon

Instructions

  • Roast cubed butternut squash that has been seasoned with cinnamon and salt for 30 mins at 425 degrees For.
  • Meanwhile, in a large skillet over med-high heat, sauté apple and onion in coconut oil with curry powder and a few dashes of salt for about 10 mins and until softened.
  • Add broth, milk, and squash to the large skillet with the apple and onion and bring to a boil. Reduce heat and simmer uncovered for about 20 mins. Stir in salt to taste.
  • Use an immersion blender or transfer soup to a high-speed blender or food processor and blend until soup is smooth and creamy.
  • Top it off with a handful of roasted pumpkin seeds, enjoy:)

 

Healthy Granola

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Healthy Granola

It's the week of Valentine's Day and in thinking about this day I'm reminded of my father. He is my hero as I've watched him be the loyal, attentive, husband and caregiver to my mother, everyday. He has shown much kindness and patience, and has given much as he has cared for mom "in sickness and in health" without a complaint. So, I lift him up in prayer, and feed him nourishing food to keep him strong. One of my Dad's favorites is granola. It's great with milk, on yogurt or ice cream, and easy to make.
Course Cereal
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6
Author Karen

Ingredients

  • 2 cups raw whole rolled oats
  • ½ cup raw nuts walnuts, pecans and/or almonds
  • ½ cup raw seeds sunflower or pumpkin seeds
  • ½ cup dried fruit chopped (optional)
  • 2-3 tablespoons maple syrup or honey
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • pinch of sea salt

Instructions

  • Preheat oven to 300 degrees.
  • Combine all ingredients in a mixing bowl.
  • Spread mixture into a thin layer on a baking sheet.
  • Bake for 10 minutes, or until lightly toasted.
  • Cool before serving or storing.
  • Keep in airtight container in a cool, dry place for up to 2 weeks.
  • Recipe courtesy of: elizabethrider.com

Date Night in Stillwater

SAMSUNG CAMERA PICTURESWhat to do on a Friday night during the long Minnesota winters? Take a cooking class with your kids in Stillwater! It was “Date Night in Stillwater” with Chef Manfred Krug. The menu included: Caesar Salad with Crispy Capers, Chili Con Carne, Grilled Flank with Creamed Horseradish, Oven Roasted Potatoes with Herbs, Lemony Green Beans, with Brown Sugar Berry Shortcakes for dessert. It was a sensational way to warm up on a cold night and a fun time with Alli, John, Natalie, Mickey, Karen and Dave all working together to improve their culinary skills. Yum!

Cranberry Guacamole

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Cranberry Guacamole

I had the pleasure of meeting Tammy at a Christmas gathering this season at North Haven Church. I loved her message which encouraged women to share the gift of hospitality with others as we welcome people into our homes and feed them good food. Not a guacamole fan I was apprehensive tasting this dip, and then I shouldn't have, it was amazing. I love the Christmasy colors that this dip has as well as the spectacular taste. Thanks Tammy!
Course Appetizers
Cuisine Mexican
Servings 12
Author Tammy Maltby

Ingredients

  • 3 ripe Hass avocados seeded, peeled, and coarsely mashed
  • ½ cup canned salsa verde green salsa
  • 4 Tbsp. chopped fresh cilantro or parsley leaves
  • 1 fresh jalapeño seeded and finely chopped
  • 1 tsp. coarse garlic salt
  • Juice from 1 large lime
  • 1 cup dried sweetened cranberries such as Craisins or dried cherries, soaked in water for ten minutes, drained, and squeezed dry. (Or if you prefer you can use fresh cranberries)

Instructions

  • Coarsely mash avocados and fold in remaining ingredients.
  • Guacamole is best made as close to serving as possible. Keep the seeds in the dip to prevent discoloring.
  • For short-term storage, seal in an airtight container with a piece of plastic wrap pressed against the surface of the guacamole. Serve with tortilla chips.