Are you looking for something simple and fun to do with your kids? I’ve got just the thing. Break all the rules tonight and be the coolest mom on the block when you let your kids play with their food! Why? New presentations break down barriers for little kids. Unknown foods become less intimidating when you can play with them. Read my post over at the Georgia Blueberry Commission to get some ideas for how you can have fun with your kids AND get them to try a new food tonight!
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This week is a busy one! I’ve working at the school to start the week off – juggling ball practice and a cocktail party with a brand I REALLY want to work with on Wednesday. Then, Thursday and Friday will be back to the reality called motherhood – cleaning house, organizing a closet, and finding homes for all the junk I’ve brought home from work with the move I am slowly making.
Looking forward to memorial day weekend. Hoping to finish some planting and caging some tomatoes! I can’t wait to get out in the dirt!
Need a weekly meal planner? Use my printable 2 week plan here}
:: Monday
Chicken Croquettes
Rice
Brussell Sprouts
::Tuesday
Dinner at Mom’s
{Judah has a Baseball Game}
:: Wednesday
Hotdogs
::Thursday
Homemade Pizza
Turkey Ham & Pineapple toppings
::Friday
Cranberry Chicken
Squash Casserole
Sauteed Swiss Chard
:: Saturday
Cubed Steak
Rice
Spinach
Stewed Cinnamon-Sugar Apples
:: Sunday
BBQ Chicken
Parmesan Baked Potatoes
When I was faced with making a new appetizer recipe incorporating raisins I immediately thought of all the sweet foods I enjoy raisins in: cookies, pastries, pies, and charoseth. But, I wanted something different. My brain went to a Moroccan dish that a friend made for me once: Moroccan Chicken Stew. I remembered this dish had golden raisins and tomatoes, along with beans and peppers, and chicken and I loved the sweet and spice together. I thought about how to spin this dish into something more portable. Something a guest could hold while sipping a glass of wine. Pizza! Everyone loves pizza, right?
Well, this is a Moroccan spin on pizza… flatbread. Flatbread made from pita to be exact. Instead of a traditional Italian marinara I decided to add spices that would be more “Moroccan” like cumin, mint, and raisins in place of oregano and basil. The raisins are the real star in this dish – not only adding a powerful cancer fighting punch with it’s team up with tomatoes, but also the raisins give the sauce an element of sweetness. The sweetness of the raisins in chorus with the smokiness of the cumin makes for a great flavor combo.
What became of this kitchen experiment was something magical. My guinea pigs {also known as my family} gave it rave reviews. We were all shocked at how delicious this turned out. It really is a fine dining restaurant quality dish that you can make in your home fairly simply.
I used homemade whole wheat pita which added an hour to my prep time. You can get the recipe here. But you can totally use store bought flatbread or pita for this to speed up the process a bit – especially if you are preparing this appetizer for a large party. I also used rotisserie chicken, another great time saver. If you use store bought pita and deli rotisserie chicken, you’ll be able to whip this recipe up in 15 to 20 minutes.
Here’s how to make your own:
5 flatbreads or pitas
1 cup of shredded rotisserie chicken
1/2 onion, sliced
1 cup of shredded mozzarella
For the Rockin’ Raisin Marinara
1 can {15 oz} tomato sauce
1/2 onion, chopped
1 clove of garlic, minced
1/2 tsp cumin
1/4 cup of purple raisins, chopped
1/4 cup of golden raisins, left whole
fresh mint leaves, cut into ribbons
Preheat the oven to broil. Prepare the sauce: saute the chopped onion and garlic in a saucepan. When the onions and garlic have been sauteed, add the tomato sauce, cumin, and both raisins. Allow the mixture to boil. Then, turn the sauce down to a simmer. When the sauce begins to thicken, turn it off.
Spread each flatbread with a couple spoonfuls of sauce. Top with shredded chicken, some sliced onions, and some shredded mozzarella. Place the flatbreads into the oven and keep an eye on it. Remove when the cheese begins to turn golden brown and bubbly.
Top with some fresh mint. Slice the flatbreads into long thin strips for a simple to hold appetizer.
Fun Fact: California Raisins are grown in the San Joaquin Valley in California by FAMILIES. It is a family business and many of the farms have been in the family for more than a century and knowledge is passed from generation to generation. Doesn’t that make your feel warm and fuzzy? 
Since my family finally made the switch to fresh milled wheat {I bought a mill and I guy whole wheat berries} I have been converting some of my most loved recipes to whole wheat. So far, I’ve made baguette {still working on this one}, loaf bread with hazlenuts {this one is a winner! Recipe coming soon.}, tortillas, biscuits, and now pita.
My original recipe called for all purpose flour. They are delicious with all purpose flour, but even with this white flour, the pitas puff up only about 1/3 of the time. Its fine though. You end up with a really delicious flatbread if the pitas don’t puff up. Either way, you end up with a product MUCH better than store bought pita or flatbread.
It isn’t as difficult to make as it sounds and actually, I made it for dinner after work the other night…so it isn’t out of the question to make during the week. It takes about an hour and20 minutes to make and one hour is just wait time – while you are waiting on the dough to rise. It is during the rise time that I usually prep the rest of the dinner and start a load of laundry!
If you haven’t’ made a lot of homemade bread in the past, this one is fairly simple and would be a good one to start with.
3 1/2 cups of fresh milled whole wheat flour {if you are using bagged flour/not fresh milled use 3 cups}
2 tsp yeast
2 tsp honey granules or sugar
1 1/2 tsp salt
1 tsp baking powder
1 cup warm water
2 Tbsp olive oil
Place ingredients in the bowl of your stand mixer {or in your bread machine on dough cycle} in this order: first, place warm water, yeast, and honey granules {or sugar} in bowl. Let this mixture sit for a minute or two. Then, add the rest of the ingredients: flour, salt, baking powder, and olive oil. Allow the stand mixer, fitted with a dough hook, to mix the ingredients. Then, increase the speed to about 4 or 5 and allow the mixer to knead the ingredients for a couple minutes.
Place the dough ball into a greased bowl and cover with a tea towel. Let it rise in a warm place for about an hour.
Preheat the oven to 500 degrees.
When the dough has puffed up and almost doubled in size, divide the dough into 8 pieces.
Taking one piece at a time, roll the pieces into 6 inch circles, oblongs, etc with your rolling pin. Don’t be afraid if your pitas look a bit more “rustic,” they will still taste just as good!
Place the dough onto lightly oiled baking sheets and bake for 7 minutes. Serve with gyro or any other sandwich you want to make exponentially more delicious. 
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I am going to be cooking from my pantry/freezer this week. The only thing I need to pick up is some corn from the farmer’s market.
This month is crazy busy for us…I’m just trying to figure out how to get it all done! I’ve got lots of trips planned, work to wrap up, baseball games, and the usual busy-ness of family life! So bear with me as I may seem scattered {as you may notice this post is a day late!}
My life is drastically changing in a few short weeks {stay tuned for a post} and I am just trying to “keep swimming” as I go through this transition period!
Need a weekly meal planner? Use my printable 2 week plan here}
:: Monday
Moroccan Flatbread Pizza {recipe coming this week!}
Simple Salad
::Tuesday
Picnic Dinner
{Judah has a Baseball Game}
:: Wednesday
Spaghetti
Homemade Marinara
Homemade Bread
Salad
::Thursday
Grilled BBQ Chicken
Grille Corn
Sauteed Green Beans
::Friday
Beef and Broccoli Lomein
Crispy Edamame
:: Saturday
Roast Chicken & Carrots
Parmesan Baked Potatoes
Brussell Sprouts
:: Sunday
Cubed Steak
Rice
Spinach
Did you see my post about National Buttermilk Biscuit Day? Looking for something quick and easy to spread on that delicious, hot-from-the-oven biscuit? How about my 10 minute Blueberry Jam. Yeah, just 10 minutes – that is all you need! Sound easy enough?
Check out my post at The Georgia Blueberry Commission today for the recipe.
Tomorrow is National Buttermilk Biscuit Day! You know I’m a southern girl, so this is like music to my ears! I’m happy to use any excuse for a good ol’ buttered biscuit.
But wait, don’t flip your lid just yet… I know what you’re thinking. Buttermilk biscuits are TERRIBLE for your health. And you have a point. A biscuit made with white flour has no value to your health. In fact, white flour can lead to a myriad of health problems!
So, that is why my momma and I have come up with a healthy southern biscuit. Yep, you heard that right. My momma, the same wonderful woman who fed me buttermilk biscuits from scratch when I was a little girl, has helped me to change this biscuit into something more healthful: Whole Wheat Buttermilk Biscuits with Coconut Oil.
Why whole wheat? Read my post here. It will give you all you need to know. Why coconut oil? Read my other post here.
2 1/2 cups fresh milled whole wheat flour {plus 1/2 cup more for “patting out”biscuits}
1 cup buttermilk (or regular “sweet” milk)
1 tsp salt
1 Tbsp baking powder
1/3 cup coconut oil {solid}
Preheat oven to 450 degrees.
Mill your flour {I use my wondermill} and then add buttermilk and coconut oil. Use a spoon, pastry cutter, or even your hand to mix ingredients. The goal is to incorporate the oil but not to overmix.
Take spoonfuls of biscuit dough and plop it into a bowl of extra flour. {We usually put about 1/2 cup more into a bowl}. Carefully, softly, lovingly {lol} pat the biscuits into little rounds and place onto an ungreased cookie sheet. Repeat. Place biscuits pretty close together.
Bake for 12 to 15 minutes. Serve with lots of {good fat} REAL butter.
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Salmon is loaded with omega 3′s – a healthy fat most of us don’t get enough of. My family has been making an effort to eat healthy fats and more fish in general. But, I’ll just tell you – salmon was not my favorite. Being a gal who has grown up on white fish and mostly very mild flavored tilapia, salmon was a bit more fishy tasting to me. I had tried cooking salmon filets and had experimented with different marinades but each time while my husband liked it, it was just tolerable to me.
Then, I found Wild Planet’s sustainably caught wild Alaska pink salmon. Wild Planet’s salmon is 100% sustainable and has been since 2004. This canned salmon is so good…especially in my Salmon Burger recipe. If you aren’t sure if you like salmon just yet, but you know it is good for you, I strongly suggest you try my recipe! Even my two kiddos love them, especially when I make them small for “salmon sliders.”
2 {6 oz} cans of Wild Planet Wild Alaskan Pink Salmon
1/4 cup cornmeal {preferably organic or GMO free}
1 egg
coconut oil
Buns and toppings
Mix together the salmon, cornmeal, and egg. Prepare a griddle or cast iron skillet with a bit of coconut oil – just enough to coat the pan. Using a spoon and your hands form 4 large {regular bun size} or 7 small {slider size} salmon burgers. Place on the griddle or in the hot pan. Cook until done on first side and then flip to cook the second side.
Once the salmon patties are all cooked through, serve with warm buns and your favorite toppings. My kiddos like ketchup, I like mayo, lettuce, tomato, onion, and my hubs likes BBQ sauce! Get creative…slices of avocado would also be good along with other fun gourmet condiments.
Like Wild Planet on Facebook!
Disclosure: I received product from Wild Planet in order to review it and develop this recipe. It was quite tasty!
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Have you been trying your best to kick the processed foods out of your house? Are you a Southerner that likes your “cream of something” soup? I mean come on, there are about a gazillion recipes now days that call for at least one can of Campbell’s Cream of Mushroom or Cream of Chicken Soup.
Have you read the label? Have you been avoiding it on purpose? Don’t go hide under your bed! I confess! I confess! I was also hanging on to my beloved cream of something soups! I had figured out how to make cream of chicken soup but cream of mushroom soup was blowing my mind! I mean, I just knew it had to be impossible to mimic that deliciousness!
Well, I am about to show you the magic behind the curtain and you are going to be so surprised! It is REALLY simple! And, what is better, it only takes a couple of ingredients you probably have on hand. Are you as excited as me!? You can finally kick that can to the curb! Processed foods be gone! Real food tastes good and is good for you!
4 oz of fresh white mushrooms stems removed and sliced thin
2 Tbsp of {grass fed/cultured} butter
2 Tbsp flour
1 cup beef broth
1 cup half and half {preferably organic}
salt to taste
Saute the mushrooms with the butter in a skillet until soft. Add the flour and cook the flour for a minute {until bubbly and thoroughly mixed with the butter. Pour in the beef stock and the half and half. Allow the mixture to boil until it thickens to the consistency you prefer. Add salt to your taste.
Do you remember the post I did about making Swedish meatballs a LONG time ago? This recipe is one my mom used to make when I was a kid. It is one of my favorite comfort food dishes. I was so excited to remake this recipe. It once called for a can of cream of mushroom soup…now I use my homemade version and it is EVEN BETTER! Not only is it better tasting…it doesn’t have all those yucky fake foods in it. REAL, Wholesome food tastes good and doesn’t have to be difficult.
Some of my favorite meals are still the ones my mom used to make me when I was a kid. I love southern comfort food. Chicken pot pie, chicken casserole, hamburger steaks with mushroom soup, cubed steak, and swedish meatballs are amongst some of all time favorites. Unfortunately, many of these dishes included “cream of something” soup as do many of the quick recipes all mom’s have in their recipe arsenal.
I will be the first to confess that I had kicked most all the processed foods but canned cream soups were still in my pantry. I wasn’t sure how to replace them. It seemed a daunting task and too much trouble.
But, lo and behold, I finally got the gumption to try to make my own. And, I am so thrilled {almost giddy} that it actually turned out and it tastes JUST LIKE the canned version…if not better.
I’ve been trying to remake some of my favorite recipes using good, wholesome ingredients. I replaced the processed foods and added REAL foods. The results are almost always a superior tasting dish. REAL FOOD TASTES GOOD.
I’m going to share some of my remakes here and first off is my mom’s Swedish Meatballs.
The original recipe was posted here. It called for homemade meatballs (which I will repost here) and a can of cream of mushroom soup mixed with milk.
Here’s the redo:
1 lb. grass fed beef
5 or 6 crackers
1/2 onion, chopped
1 egg
1 recipe of Mushroom Soup
First, I saute the onion in a little bit of olive oil because my husband and children have an aversion to crunchy onions. This is totally optional. But, to guarantee there are no crunchy bits I do saute mine.
Next, I put the sauteed onion, beef, egg, and crackers in a big bowl and mix it with my hands. Don’t overmix, just mix the ingredients until they are incorporated well.
Finally, I roll the meat mixture into a little smaller than golf ball sized meatballs. Place the meatballs in a 9×12 casserole dish.
At this point, you can freeze them or place in the fridge for up to 24 hours {which is nice if you want to prep these the night before so you can have a quick meal the next day – stash this meal away for a night when you know you’ll be busy…ball practice anyone?}. Or, you can cook them immediately.
Bake the meatballs at 400 degrees for about 20 to 25 minutes (until they are cooked through and no longer pink).
While the meatballs are baking, prepare the mushroom soup recipe. Then, place soup in a serving dish and place meatballs directly in the soup. Serve the meatballs and mushroom “gravy” over mashed potatoes, egg noodles, or rice.
