Sweet & Sour Meatballs.

Two words to describe this dish:  INSANELY EASY!  If that doesn’t get you… they are also very delicious!  In fact I had extra sauce left and my father implored me to make another batch tomorrow!  Okay… so that’s a winner :)

This recipe is easy and very flexible.  You add more or less to impact the sauce flavor.  We like it spicy so I made it spicy.  You can cut that back and make it more on the sweet side. Whatever you want.  Awesome party idea too!

Ingredients:

1.25 lbs of ground beef (I used 92% lean)
1 teaspoon garlic powder
1 teaspoon onion powder
1 egg
1/4 cup of Panko bread crumbs
4 ounces of Sriracha sauce
10 ounces of crushed tomatoes
1/2 cup of brown sugar
1/4 cup of lemon juice

Directions:

In a stand mixer or mixing bowl combine the meat, garlic & onion powders, egg and bread crumbs.  Scoop with a melon baller and place on a platter.  Repeat until you’ve used up all the meat.

In a saucepan over medium/high heat, add the Sriracha sauce, crushed tomatoes, sugar and lemon juice.  Whisk until combined.  Once it starts to boil, add the meatballs gently and cover.  Turn to low/medium flame and simmer for at least 30 minutes.  I garnished with spring onions.  Could easily prepare ahead of time and keep warm in your crock pot for a party :)  Serve & enjoy!

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Black & Blue {berry} tart with almond crust.

Oh this dish is heavenly.  My husband, sadly allergic to chocolate, loves fruit tarts.  I wanted to surprise him with this tonight to celebrate buying our 3rd house (2nd rental property).  Any reason to celebrate, really ;)

This is a two day dessert… you prepare the filling day one and day two you make the crust, bake it and fill it.  Of course, you also get to enjoy it on day two as well.

Ingredients for filling:

5 pints of black and blue berries
1/2 cup of sugar
1 tablespoon + 1/2 teaspoon lemon juice
2 egg yolks
2 teaspoons of corn starch
3 tablespoons of butter or butter substitute
2 teaspoons of grated lemon zest

Directions for the filling:

Combine 2.5 pints of the berries with sugar and lemon juice in a saucepan.  Over medium flame, start to crush the berries with the back of a spoon.  Continuously stir until the sugar dissolves and the berry mixture boils.  This should take around 8 minutes or so – allowing the mixture to thicken up.

In a separate bowl, whisk the yolks and the cornstarch.  Add a large spoonful of the hot berry mixture to this mixing bowl and whisk together.  This will temper the egg mixture so that you don’t have scrambled eggs.  Then pour the entire mixture (egg and berry) back into the saucepan.  Cook for about 4 additional minutes, stirring constantly.  Whisk in the butter and zest.  Remove and pour into a tupperware container with a lid.  Refrigerate for at least 22-24 hours.

Ingredients for crust:

1 cup of all-purpose flour
1/4 heaping cup of toasted almonds
2 tablespoons of sugar
1/8 teaspoon of salt
1 stick (1/2 cup of butter) cut into cubes (chilled)
1 egg yolk
1/2 teaspoon of almond extract

Directions for crust:

Spray your 9 inch tart pan with removable bottom with non stick baking spray with flour.  Set aside.  In your food processor, add flour, almonds, sugar, and salt.  Blend for 1 minute.  Add the butter, pulsing until it resembles a coarse meal texture.  Whisk egg yolk and extract.  Add to the processor and blend until the dough gets clumpy in texture.  Remove and place into your tart pan.  Working from the center out, press the dough outward and up the sides until the bottom and sides are all covered.  Prick all over with a fork and refrigerate for 45 minutes.  Preheat your oven to 375 degrees.

Once the crust is done chilling, cover with foil and either using pie weights or dried beans – add to the top of the foil to keep the dough from rising.  Bake for 14 minutes.  At this point, remove the foil and beans carefully and return the dough to the oven to bake for an additional  18-20 minutes or until golden.  Let cool completely.

Once cooled, add the berry filling you made the day prior.  Spread evenly across the bottom.  Then top with the remaining berries.  I threw a few cherries on the top of mine for color :)  Refrigerate for 1.5-2 hours and then serve.  Enjoy!

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Mexican Crock Pot Chicken.

We love Mexican-inspired food and this was one sure-fire way for me to get around making tacos for my youngest (who always requests them).  This recipe was super easy, I just threw everything in my crock pot and went about my day, which was filled with me cleaning the house from top to bottom.  I served this over rice and topped it with some low fat cheddar.

Ingredients:

5 chicken breasts (smaller side but I did one per person)
2 cups of salsa
15 oz. can of low sodium black beans
1 cup of fresh or frozen corn
1/4 cup of fresh cilantro
16 oz of chicken stock
4 scallions, chopped
1 tablespoon of ground cumin
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of cayenne
1 jalapeño, chopped
Salt and pepper to taste

Directions:

Combine all of the ingredients in your crock pot.  Cook on high for 4-6 hours or low for 8-10 hours.  Remove the chicken prior to serving, shred with two forks.  Return the chicken back to the mixture and let reheat thoroughly.  Serve over noodles, rice etc.  Top with low fat cheddar, non-fat Chobani yogurt or fresh cilantro.

 

 

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Strawberry Oatmeal Coconut Cookie Bars.

 

 

Cleaning day at home and I decided to whip up something fun for the kid’s after-school treat.  We just bought some fresh strawberry jam from our favorite strawberry farm that we pick/buy our berries from and I thought this would be a great way to use it :)

Ingredients:

1 cup of all-purpose flour
1 cup of rolled oats
1/2 cup of light brown sugar
1/4 teaspoon baking soda
1/8 tsp of salt
1/2 cup of butter or butter substitute, cut into pieces
1 cup of strawberry jam
3 tablespoons of toasted coconut
3 tablespoons of slivered almonds, toasted (or any other nut you prefer)
You can also top with chia seeds (sprinkled on top by hand)

Directions:

Preheat your oven to 350 degrees.  Spray your 8×8 pan with non stick baking spray.

In your large mixing bowl, add the flour, oats, brown sugar, soda and salt.  Using a pastry knife or your hands, blend in the butter pieces.  It will resemble a very crumbly mixture.   Press 3/4ths of the mixture into your prepared pan.  Push it down so it’s firmly packed.  The spread your jam over the top, evenly to the edges.  Then top with the remaining mixture.   Add the coconut, almonds or whatever nuts/seeds your prefer.  Press that down as well so it’s firmly packed.

Bake for 34-38 minutes or until golden.  Remove and let cool.  Slice and enjoy!  Store in a sealed container.

 

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Oatmeal blueberry Chobani muffins.

So delicious and hearty.  A bit of a departure from your ordinary blueberry muffins.  Perfect for a snack or breakfast treat.

Ingredients:

1 c of light brown sugar
1/4 c of butter or butter substitute, at room temperature
1 egg
1 cup of oats
1 cup of Chobani non fat yogurt
1 tablespoon of vanilla extract
1 1/4 cup of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1 heaping teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of ground nutmeg
2 cups of blueberries (fresh)

Directions:

Preheat your oven to 400 degrees and spray your muffin pan with non stick baking spray.  I used a mini muffin pan.

In your stand mixer, cream brown sugar and butter.  Add the egg and blend well.  Then add the oats, Chobani and vanilla.

In a separate bowl, mix the flour, powder, salt, cinnamon, soda and nutmeg.  Whisk until well-combined then add to the wet mixture. Blend well but avoid over-mixing.

Wash your blueberries and toss with a tablespoon of flour.  Toss to coat.  Then add the blueberries by hand into the mixture.   The dough is thicker and not very loose – don’t worry :)

Fill your muffin tins about 3/4 of the way.  Bake for 15-20 minutes or until golden.  Mini muffins took 15 minutes.

 

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Roasted poblano pepper corn chowder.

I love a good corn chowder.  This recipe is an old favorite of my family.  Super healthy & packed with flavor.  I personally can’t wait to make this with fresh corn, when it’s in season.  The roasted poblanos add a depth to this chowder that’s quite unexpected but so welcome.  Can’t wait for you to try this recipe.

Ingredients:

5 poblano peppers, halved & seeded
6 smaller red potatoes, peeled & quartered
2 tablespoons of olive oil
1 yellow onion, diced
2 stalks of celery, finely chopped
1 red pepper, seeded & chopped
3 cups of yellow sweet corn (I used frozen)
1 teaspoon of salt
1 teaspoon ground cumin
3 cups of vegetable or chicken stock
1 cup of milk (I used 2%)
1/2 teaspoon of freshly ground pepper
Cilantro for garnishing

Directions:

Over a hot grill, place your peppers skin side down and grill for 7-9 minutes or until nicely blackened.  Remove and place on a plate and cover with plastic wrap.  Set aside.


In your Dutch oven, place the potatoes with enough water to cover, and cook for 20 minutes or until fork tender.  Drain and mash the potatoes with a fork – then set aside.

In your Dutch oven, heat the olive oil and add the onion, celery, bell pepper and cook until softened.  Season with the salt, pepper and cumin.

Once the poblanos have cooled, remove the charred skin with with your fingers.  It should easily peel off. Then chop the peppers into bite-sized pieces.

Add the potatoes and peppers to the Dutch oven.  Then add the corn, stock and milk and simmer for 45-60 minutes.  The potato will help thicken the chowder up.  Ladle into bowls when you’re ready and top with some fresh cilantro.

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Cherry maple muffins.

Ingredients:

2 cups of flour (I used 1.5 all purpose and .5 of whole wheat)
1/2 cup of chopped walnuts
2 teaspoons of baking powder
1/2 teaspoons of baking soda
1/2 teaspoon salt
1 teaspoon of cinnamon
1.5 cups of dried tart cherries
1/2 cup of butter (or butter subsititute)
2 eggs
3/4 cup of sugar
2/3 cup of buttermilk
2 teaspoons of maple syrup
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 and spray your muffins tins with non stick baking spray.  I used a mini muffin pan.

In your stand mixer combine butter, eggs, sugar, buttermilk, maple syrup and vanilla.

In a separate bowl combine the flours, walnuts, powder, soda, salt, cinnamon and cherries.

Add the dry ingredients to your stand mixer and mix on low to combine.  Using an ice cream scoop, deposit batter into each muffin tin.  Fill 3/4 of the way filled.  Bake for 14-18  minutes or until golden.

 

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Buttermilk chocolate chip pancakes.

This is our sleepover favorite breakfast.  My daughters love these and so do their friends.  Light, fluffy & packed with dark chocolate chips ~ how couldn’t you love these :)

Ingredients:

1 1/2 cups of all-purpose flour
3 tablespoons of sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups of low fat buttermilk
1/2 stick of melted butter or butter substitute
2 eggs
1 teaspoon vanilla extract
1 cup of dark chocolate chips

Directions:

Whisk the flour, sugar, baking powder, soda and salt together in your stand mixer.  Then in a separate bowl (I use my large measuring cup) whisk buttermilk, butter, eggs and vanilla.  Add to the flour mixture and blend.  Add the chocolate chips and mix by hand.  Ladle into a hot skillet (sprayed with nonstick spray) and cook until lightly browned on each side.

Enjoy!

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3,000 & a Chobani thank you.

The winner is:

Shayla Ebsen

Congratulations!  Please email me at [email protected] for further instructions.

Thank you everyone for liking Knead to Cook!  Love to you all :)  ~ Robin

 

 

Knead to Cook is quickly approaching 3,000 friends & I’m humbled, excited and thankful for each of you.  This blog has been a pipe dream for me for many years & watching is grow and flourish has been an incredible experience.  I’ve enjoyed “meeting” and getting to know each of you through your posts as well as sharing my own crazy life with you all.

Chobani, one of my absolute favorite products to use in my baking/cooking and just plain eating everyday, has offered to do an awesome giveaway for one random fan of Knead to Cook’s Facebook page.  When Knead to Cook’s Facebook page reaches 3,000 friends – A random person will be chosen to receive 1 case of Chobani 6 ounce yogurts (12 in all) in a variety of flavors sent directly to your door, how cool is that?!  

How the giveaway will work…

1.  You must be a fan of Knead to Cook’s Facebook page and a US resident.
2.  Only one random winner will be selected.
3.  When Knead to Cook’s Facebook page reaches 3,000 friends/fans, a random winner will be chosen the following day (at 7 p.m. EST) and announced at 9 p.m. EST that evening.
4. The winner has 48 hours to email me at [email protected] to provide me with their mailing address.  That will be forwarded to my contact at Chobani.  If the winner doesn’t reply within 48 hours, a new winner will be selected.
5.  Chobani will provide the date of arrival that will be communicated to the winner.

That’s it!  Super easy :)  Good luck friends & a big thank you for making my dream come true.

~Robin
oxoxo

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Orange Poppy Seed Chobani Muffins.

I’m on a orange kick lately!  Nothing wrong with that, right?  I love the color.  I love the fruit. It makes me smile & that’s always a good thing.  I started out with the thought of making wheat bran muffins & here it is… orange poppy Chobani muffins.  Ha ha.  This is how my day has been going.  They got a thumbs up from both of my girls.  I’ll take that :)  And now it’s time for me to share it with you…

Ingredients:

3/4 cup of sugar
1/4 cup of butter or butter substitute, room temperature
Zest from one orange
2 eggs
1/2 cup of Chobani non fat plain yogurt
2 cups of all purpose flour
2 1/2 teaspoons of baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup of milk
1/4 cup of poppy seeds

Directions:

Preheat your oven to 400 degrees.  Spray your muffin tins with non stick baking spray or line with wrappers.

In your stand mixer bowl, cream sugar, butter and zest together.  Add one egg at a time and beat.  Add the Chobani and mix again.

In a separate bowl, combine flour, powder, salt and nutmeg.  Add to the butter mixture, alternating with the milk.  Beat after each addition.  Finally add the poppy seeds and mix until well blended.

Using a ice cream scoop, fill each muffin tin 3/4 of the way full and bake for 14-16 minutes.    Makes one dozen muffins.

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