Cilantro Lime Quinoa

I made this Cilantro Lime Quinoa as a side dish with tacos while my parents were visiting and everyone raved about it. It's bursting with flavor and couldn't be easier to make. My husband, who isn't a huge fan on quinoa, even liked this. Rice could also be substituted if you don't like quinoa or don't have it on hand.

Cilantro Lime Quinoa
From Two Peas & Their Pod
Printable Version
Serves 4
Ingredients
2 cups vegetable broth (I used chicken)
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons fresh lime juice
1/3 cup cilantro, chopped
1/4 teaspoon sugar
Salt and pepper, to taste

Directions
In a large pot bring the 2 cups of broth to a boil. Stir in the quinoa and cook until the broth is evaporated and quinoa is tender, about 20 minutes. Meanwhile whisk together garlic, lime juice, cilantro and sugar. Pour quinoa into a medium bowl and fluff with a fork. Pour the lime cilantro mixture over the quinoa and stir to combine. Season to taste with salt and pepper and serve warm. 

Coconut Flour Brownie Cake (Gluten Free)

I bought a packet of coconut flour to make low carb pancakes and then wasn't sure what do to with the rest of it, so I searched for recipes that used coconut flour. I am so happy I came across this one. A rich chocolate cake with the flavor of coconut makes this a decadent dessert. It was a tad dry and so I added a dollop of cool whip but regular whipped cream or even a scoop of vanilla ice cream would be delicious on top. 

Coconut Flour Brownie Cake
From The Nourishing Home
Printable Version
Ingredients
1 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon sea salt
3/4 cup unsalted butter
1/4 cup coconut oil
1/2 cup cocoa powder
1/2 cup chocolate chips
3 eggs
3/4 cup maple syrup 
1 cup warm filtered water
1 tablespoon vanilla
Optional: Additional chocolate chips to sprinkle on top

Directions
Preheat oven to 350 degrees. Lightly grease a 9X9 inch baking dish with coconut oil. In a small bowl combine the coconut flour, baking powder and salt. Set aside. Cut the butter into chunks then place the butter and coconut oil into a small saucepan and melt over medium head. Add the cocoa powder and chocolate chips; stir until the chocolate is melted and the mixture is well combined. Set aside to cool. 

In a large bowl or bowl of a stand mixer add the eggs, maple syrup, warm water, and vanilla. Whisk together until well combined. Then whisk in the cooled chocolate-butter mixture. Next slowly add in the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle the top with an additional 1/4 cup chocolate chips. (I also sprinkled a little more sea salt on top) 

Bake for approximately 30-35 minutes until a toothpick inserted into the center comes out clean. Allow to cool completely in the baking dish. When ready to serve, slice and top with a dollop of whipped cream or vanilla ice cream. 

Easy Shredded Crock Pot Chicken

Here is a wonderfully easy and super yummy chicken recipe for the crock pot. Most likely you have almost all of these ingredients already in your kitchen too! I served this over rice but it would also be good on buns. It was great warmed up as leftovers the next day too!

Easy Shredded Crock Pot Chicken
From Fake Ginger
Printable Version


Ingredients
2 pounds boneless skinless chicken breasts
1 clove garlic, minced
1/4 teaspoon ginger (I used fresh but ground would work too!)
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/4 cup light brown sugar
2 tablespoons ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce

Directions
Place chicken into the bottom of a crockpot. Cover with all the other ingredients. Cook on low for 6 - 8 hours then remove and shred chicken or cut into chunks.

Return to crockpot and stir to combine and warm through. Serve over rice. 

Snickerdoodle Muffins

Snickerdoodles are my favorite cookies so when I saw this recipe for Snickerdoodle Muffins I was really excited to try them. They taste JUST like the cookies, but in muffin form, making them the best muffins I've ever made! Not the healthiest or most diet friendly, but they are so yummy! Cinnamon sugar coating on top of these soft fluffy muffin bottoms made these little babies disappear in a flash when I brought them into hubby's office for his co-workers. They will be a huge hit when you make them too!

Snickerdoodle Muffins
From Sweat Pea's Kitchen
Printable Version
Makes 16 muffins
Ingredients
2 1/4 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla
1 cup sour cream (greek yogurt would also work)
1/4 cup buttermilk


For the topping
2/3 cup sugar
2 tablespoons cinnamon

Directions
Preheat oven to 350 degrees. Line muffin cups with muffin paper (do not use cooking spray). In a large bowl whisk together flour, baking powder, baking soda, cream of tarter, nutmeg and salt and set aside. In the bowl of a stand mixer fitted with paddle attachment cream the butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Beat in half of dry ingredients then add in sour cream and buttermilk. Beat in the remaining dry ingredients until just incorporated (batter will be soft). To make the topping combine sugar and cinnamon in a small bowl. Using an ice cream or large cookie scooper drop the scoop of batter into the bowl with sugar and cinnamon. Sprinkle the dough with the mixture and roll it around until it is covered completely. 

Place the ball into the muffin paper and repeat with remaining batter. Sprinkle the leftover cinnamon and sugar on the top of the batter. 

Bake until the muffin tops are golden brown, 18-22 minutes or until toothpick inserted into the center of a muffin comes out clean. Set on wire rack to cool at least 5 minutes. 

Corn with Bacon and Green Onions

I haven't been blogging lately because on June 20th I gave birth to our beautiful daughter. She is the light of my life and I have been busy learning the ropes of Mommyhood. For my first recipe after baby I chose something ultra quick and easy because that's the kind of cooking I've been doing lately. This Corn dish is a great side to any meal and can be made in a matter of minutes. I made it for a group dinner and it was so popular that by the time I got up to the food it was gone! I guess that's a good sign when you don't even get to try your own dish, right? 

Corn with Bacon and Green Onions

Printable Version

Ingredients

1 can corn, drained

3 strips of bacon, chopped

3 green onions, chopped

Salt and pepper to taste

*I also used Julio's seasoning to kick it up a notch

Directions

Fry bacon in a pan until crispy. Take the bacon out of the pan and allow to cool on a paper towel. Pour drained corn into a serving bowl and add a tablespoon of the bacon grease. Add in chopped bacon and season to taste with salt and pepper. Garnish with chopped green onions and serve immediately.