Picture
In our house carrots are always the go to side dish.  Once again the table is ruled by my son's limited taste buds (not really).  Carrots are just easy to make or just serve raw at any meal.  I really can't think of a meat they do not go easily with.  More often than not we serve them raw though.  I however, especially during the winter like to cook them.  Finding new and interesting ways to cook them is also easy.  You can microwave them, boil them or bake them with oils, honey, garlic, brown sugar, any syrup and bam! You have a side dish. This is a recipe I can remember from when I was a child.  I'm not sure if it was one of my grandmothers who made it or just on the table at family get togethers.  I know it was there though.  Simple quick and delicious.
Picture
Print Friendly and PDF
Serves 4


Recipe:


  • 2 Cups  (320 g) Baby Carrots
  • 1 TBSP Butter
  • 2 TBSP Brown Sugar (packed)
  • 1 tsp water (only for the microwave)
  • Salt and Pepper to taste


Microwave Directions:

In a microwave safe bowl, melt butter
Add the brown sugar and stir
Heat for 30 seconds
Add Carrots and stir to coat
Heat for 4 minutes
Using a fork check for doneness, if it does not easily pierce with a fork heat for 2 more minutes


Stovetop:

Boil carrots until easily pierced with a fork (about 7 to 8 minutes)
Drain well and set aside
In the same pot melt the butter and brown sugar
Once melted add the carrots and coat  the carrots
Cook on medium low for a few minutes


Oven:

Melt butter and brown sugar as above 
Toss carrots to coat
Line a cookie sheet with parchment, lightly spray the parchment with oil
Lay the carrots in a single layer
Bake in the oven at 375 degrees F (190 C or 5 Gas Mark)

Steamer:

If you have a steamer, cook according to the directions on your steamer.
When they are done, finish them off using the stove top directions but use a fry pan.


Optional:  Sprinkle with dried Parsley after cooking or Lemon or Orange Zest.  You can add Cinnamon to the first steps (1/2 tsp)

Picture
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com.
 
 
Picture
It has been almost 2 years since I went gluten free.  I am feeling better and rarely get sick anymore unless I glutenize myself.  Sometimes it is hard to resist that fresh bread on the table or a slice of pizza.  It doesn't happen very often but I miss that pizza and miss those fresh breads that you get at some restaurants.  I have spent the last 2 years making some "breads" but they are close but will never be the full gluten version.  Aw well.  This one is good and I like to make sandwiches out of it. Not everyone likes Buckwheat flour though. It is a taste that is very unique.  Some of the buckwheat flours can be very strong where others are mild. Makes me wonder how they do that.  Growing conditions?  Bleaching?  Not sure but I do prefer the more mild flour.  You could also make this with regular flour.  I don't buy any of the gluten free breads.  One, I'm not paying $6.00 for a loaf of "bread" and two, yuck.  Now that is really not fair as I have not tried ALL gluten free breads out on the market but the ones that I have...yuck.  Dry, crumbly, did I mention dry?  This bread freezes well also.  I slice it up, wrap it in wax paper and freeze.  The only way then to eat it, toasted.  This is a dense bread, not gonna kid you there but it goes well with soups, jams, jellies and with melted cheese.
Hope you enjoy.  
Picture
Print Friendly and PDF
Makes 1 loaf


Recipe:

1 1/4 cup Buckwheat Flour
187 g Mock Better Batter* or Better Batter® (~1 1/4 cup) ^
155 g regular Gluten Free Flour (~1 cup)^
1/2 TBSP Salt
3 TBSP Molasses
3 TBSP Sugar
1 TBSP Vegetable Oil
1 TBSP Vinegar
3 Eggs
1 TBSP Yeast
1 1/4 cup warm water (120-130 Degrees F or 49-55 C)

  • Gently heat water to 120-130 F
  • Add Molasses and Sugar to mixer bowl
  • Add heated water and mix until sugar is dissolved
  • Sprinkle yeast on top
  • Let sit for 10 minutes
  • The yeast should foam

  • Sift together the flours, salt
  • Beat eggs
  • Add flour to yeast mixture and beat with a bread hook, it will appear dry
  • Add the beaten eggs
  • scrape down sides
  • Add the vegetable oil and vinegar
  • Scrape down sides
  • Beat for 3 minutes on medium

  • Place into a greased proofing bowl and cover
  • Sit in a warm place for 2 hours
  • It will rise but not like gluten bread
  • At the end of the two hours gently remove it from the bowl onto a piece of parchment paper (lightly greased) (I usually just tilt the proofing bowl and let it roll out)
  • Mold into a round loaf
  • Wet your hands (damp) and smooth the top
  • Place all, including the parchment paper, into a dutchoven and Bake at 400 F ( 200 C or 6 Gas Mark)

*Mock Better Batter recipe is made by GlutenFree on a ShoeString find it here

^ You can use just 2 1/4 cup Gluten Free all purpose flour, this will make for a more liquid type dough.  Not to worry.  Just treat it the same though you will not be able to "roll it out onto" the parchment.  Just place the greased parchment paper into the dutchoven and gently "pour" the dough onto the parchment.
Bread, even gluten free bread can be tricky to make.  This one is pretty straight forward but do make sure that your yeast is good.  If it does not foam up, time for new yeast.  Try a pinch in warm water and sugar to see if it will foam first before you throw away the molasses and sugar water.
As for the flours.  I have made this with a variety of Buckwheat flours.  Some are very strong (Bob RedMills) and some are very mild (King Arthur's), I do prefer the mild.  This one was made with the Bob's so you can see how dark it is. Also, you can make this with a standard gluten free all purpose flour which I prefer but the dough will be very "wet".  You will not be able to mould it like you can with the Mock Better Batter combo.  
If you have any questions, concerns or problems please contact me.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Out of the oven. Do not cut this bread until it cools completely or it gets very dry.
Picture
 

Pesto!

03/04/2016

0 Comments

 
Picture
Here's the thing.  Since going gluten free over 2 years ago, where has the time flown, I haven't eaten certain foods because they are in my head as being associated with gluten.  Pesto is one of those.  Yes, yes, I know there is no gluten in pesto but it is because I only ate it with pasta.  In the past 2 years I've only had the gluten free pasta a handful of times and never once thought to make my pesto.  Why?  I don't know, just an association thing I guess.  I really do like pesto but the stuff that you buy in the store has too much cheese or it just doesn't taste fresh enough.  I like making my own and really it doesn't take all that much time.  If you have a blender or a food processor you're golden.  If does take fresh ingredients though.  This is one of those foods that I insist has to be made with fresh basil, cloves of garlic, fresh squeezed lemon, fresh ground pepper, I think you get my drift.  There is just something about the taste that just sends me into a sort of food nirvana.  
Now I had to rethink my use of pesto as I am not eating a lot of rice or rice based products these days.  I wanted pesto though and needed a vehicle for it.  You need a vehicle other than a spoon to get it into your mouth, really you do.  I did see just recently that people have been slicing cauliflower into "steaks" and roasting it.  Well, that might make a good vehicle so I tried it with my pesto below.  How about celery sticks?  That would be a good vehicle but what about celery sticks with cream cheese with pesto?  That would be a brilliant vehicle! No pictures of the last one as I ate them all before I could take a picture.  Believe me, they were scrumptious.  You could make a appetizer with cucumber rounds, a dab of mascarpone cheese with some of the pesto on top and a small mint leaf.  Oh my gosh.  I'm on a roll.
So I made two different pestos today because, I ah, well just wanted it.  I have enough left over for tomorrow's snack.  Yippy!

As always, you can double or triple these recipes for the number of people you have.  

The Lemon, Walnut Pesto was made with 2 cups of loosely packed leafs, I wanted to show the difference on what happens when you pack the leafs.
Picture
Print Friendly and PDF


Recipes:




Lemon, Walnut Pesto



2 cups packed cleaned Basil leaves, torn up
6 mint leaves, torn up
3 cloves of garlic, chunk sliced
1 TBSP fresh squeezed lemon (I used 2 because I love, love, love lemon)  Add one try it and then add more if you like
5 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick (as I did the next one) or a bit on the thinner side
2 TBSP Roasted Walnuts, if you have whole walnuts, put them on your cutting board and smash them a bit with the heel of your hand, or cut them up a bit.  Raw Walnuts will not work as they turn into a paste.
Salt and pepper to taste

Optional:  I don't put cheese in mine most times.  If you like, use 2 TBSP fresh finely grated Parmesan or other hard cheese.  Stir this in by hand at the end.

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there.  You might want much more or simply the 5 from above.  Don't blend too long or you end up with a paste.


Sun-dried Tomato and Pistachio Pesto


2 cups packed cleaned Basil leaves, torn up
6 mint leaves, torn up
3 cloves of garlic, chunk sliced
Two heaping TBSP of sliced Sun-dried Tomatoes.  I use the type in oil.  Don't drain the oil, I included the oil in the heaping tablespoons
2 TBSP Pistachios.  I used salted, dried but you can use what you like.  These you are going to chop and break up a bit before putting them in. Raw Pistachios will not work as they turn into a paste.
5 tsp Olive oil, this also will depend how you like your pesto.  While you are running it in your blender or food processor, add your oil.  You can make it thick or a bit on the thinner side by adjusting at this point
Salt and pepper to taste

Optional:  I don't put cheese in mine most times.  If you like, use 2 TBSP fresh finely grated Parmesan or other hard cheese

Throw it all into your blender/processor and just let it whirl away.  Do watch it and add oil to it if it is too thick.  Start with only 3 tablespoons and go from there.  You might want much more or simply the 5 from above. Don't blend too long or you end up with a paste.
Picture
Not sure how the other bloggers keep their kitchen so spotless when they are cooking. Mine always looks like a food bomb went off.
I then roasted the cauliflower.  I cut it into about 3/4" "steaks" and sprayed with coconut oil and then put some fresh ground salt and pepper on them.  I then roasted at 350 degrees F on one side for 10 minutes and then flipped them.  I then roasted for another 10-15 minutes.

I also cooked butter steaks, well I had a butter steak my son just had a steak.  I took butter at room temp and stirred in some fresh cut up dill and garlic and rubbed that on the steak.  Normally I BBQ but we ran out of propane about 5 minutes into grilling.  I have a cast iron grill pan so I finished up in that.  Now the pesto didn't present well in the pictures but take my word for it, oh so yummy.  I ended up putting it on the steak too.
Picture
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Here you can see the difference with packing the leafs. The Sun-dried Tomato Pesto on the left is the packed leafs. What I did was used the entire plant. I buy the live plants from the produce department and then strip all the leafs off. It usually comes to about 2 cups. The one on the right was the loosely packed leafs. Half as much!
 
 
Just recently my son asked for mashed potatoes.  Ok, but hey why not help me, it's gonna delay dinner a bit cuz you just told me.  What?  Why he asked?  Well, We have to peel the potatoes then boil the water and cook them until they are soft and then mash them up.  He looked at me the way most 14 year olds would. In case you don't know, he had checked out when I was about three words in.  Can't you make them faster? I started to say no and then thought, why can't I make them faster?  Thus, the process of "boiling" them in the microwave was born.  Since it is just the two of us, we don't have to make a lot but you could boil them in a larger microwave bowl.  Do I think it saves time?  Hmm, I think so.  Doing a smaller batch takes a seven minute microwave and doing a larger batch is 9-11 minutes.  You save maybe 15 minutes.  Here is why I like it so much.  Being all electric household (we have no gas), not having the stove on for 30 minutes to boil the potatoes is a win in my books.  Also, I was able to mash them in the same bowl that I boiled them in and was able to then put the entire thing on the table.  Again, a win win in my book.  I've made these now with a variety of different potatoes.  My favorite are Yukon Golds but my sons are the Russets. You try them and let me know what your favorites are.
Serves: 2-3

Recipe:

1 large or 2 medium Potatoes (Russets, Yukon Gold, Red)
1/4 tsp Butter
1/4 Milk
1 TBSP Sour Cream
Water
Salt and Pepper to taste

Optional:  Garlic (salt or crushed), cheddar cheese, sundried tomatoes 

Peel potatoes and dice, make the pieces about dime to nickel size
Add to a microwaveable bowl and cover with water
Cook on high 7 minutes, check for doneness (a fork should easily pierce the potato)
If not done, cook in 1 minute increments
Carefully remove from microwave
Drain water 
Place potatoes back into the same bowl as it should still be warm
Mash some of the potatoes and add the butter, milk* and sourcream.
Continue to smash, if I want creamy smooth mashed potatoes, I use a ricer.
You can add more of the butter, milk or sour cream (depending on your taste if they are too dry)


*To keep the potatoes hot, I usually warm up my milk before adding.  I drop the butter into the milk and place in the microwave for 20-30 seconds.
Picture
Dice the pieces fairly small to cook faster.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also made a video for this recipe below and I have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com.
 
 
Just recently I bought a 5 lb bag of red potatoes for $1.99.  How can they sell them so cheap, I was really surprised!  The thing is, now I have to come up with ideas to cook all these potatoes.  Eggplant was also on sell, why I don't know.  So sure, let's marry the two.  Why not?!  I actually love eggplant but on it's own can be very bitter.  One of my favorite dishes at the Americanized chinese food is the eggplant and tofu dish that is sweet.  That's how I originally came up with this recipe.  I needed to make the eggplant a little sweet. There is not a lot of honey and you can add more if you like and want it sweeter.  The other thing, add some chili pepper flakes if you want that sweet and spicy flavor.  
Serves: 4

Recipe:

380 g Eggplant (1 medium sized)
74 g Red Potatoes (3 medium sized)

1/4 cup Olive oil
2 TBSP Honey
1 tsp Fresh Garlic, minced or crushed
2 TBSP Fresh Dill
Salt and Pepper to taste

Optional:  Add cooked crumbled bacon once the potatoes are done


Wash potatoes and Eggplant
Cut up into bite size pieces

Mix together oil, honey, garlic, salt and pepper

In a large bowl, drizzle mixture over potatoes and eggplant
Mix to evenly coat

Line a cookie sheet with parchment paper
Lay out potatoes and eggplant in a single layer
Sprinkle dill over the top

Bake at 350 degrees F (176 degrees C) for 30 minutes, check for doneness with a fork, if need be, cook 5 minutes at a time until potatoes are tender
About half way into baking, turn over using a spatula
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
The holidays are upon us and the recipes for cranberries are in full swing. I know many people do not like cranberry sauce or cranberry jelly but still like it in breads, bagels and other recipes.  Try this recipe, the cranberry is very mild with a sweet tangy taste.  
This recipe came about because I had about a 1/3 of a cup of cranberries left over from another recipe.  I didn't want to freeze them being such a small quantity but I didn't want to get rid of them either.  I could have made muffin tops with them but a 1/3 of a cup really wasn't enough for an entire muffin recipe.  Right now we have an extra family member with us and I thought, hey someone new to try recipes out on!  Thus this vinaigrette was born.  Needless to say I am thrilled it turned out so well and now have a new recipe to throw at the entire family this Christmas eve dinner.  I used a Spinach Salad just because that is what I had planned for the meal however for our Christmas dinner it will be baby greens, sheepmilk cheese, green onions, walnuts and granny smith apples with this vinaigrette dressing.   I'm also going to cut down a bit on the oil and see how it tastes over fruit as a dessert.  This vinaigrette is on the sweeter side, if you think it might be too sweet just start with a tablespoon of sugar and increase your taste from there.
Recipe:



Cranberry Vinaigrette

1/3 cup Fresh or Frozen Cranberries
1/4 cup Sugar
1/3 cup Extra Virgin Olive Oil
1/3 cup Red Wine Vinegar
1/4 tsp salt
4-5 Fresh Mint Leaves


Salad


2 Bunches Fresh Spinach
1/3 cup sliced Almonds, toasted
1/2 cup diced Radishes
1/2 cup dice Jicama

Optional:  Use a mild white cheese finely grated


For the Vinaigrette

Place all in a food processor or blender and process until smooth, adjust salt to taste.

Almonds to toast:
Heat pan to medium high.
Once pan is hot add almonds and continually move the almonds around.  I just use the handle and take it off the stove and using a stirring motion.  The almonds will toast very quickly.

Assemble the salad.  I do not add the Vinaigrette but let the guests add it to their own salad.


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
Oh the holidays, don't we just love them. The present buying, the shops, the stores, the traffic, the hordes of people, the guests, the meals, the extra few pounds.  Stop, I'm starting to hyperventilate.  Ok, yes the holidays can be a stressful time.  Remember to take time out for yourself to relax and unwind.  
My problem is I always want to try new recipes this time of the year but it gets hard when there are so many family members around and wanting some of the traditional items on the table.  Now and again I just slip something in or just tweak a current recipe.  
I also know that cranberries are not everyones cup of tea.  As a kid I didn't like the tartness of them but as an adult, I can't get enough.  I love making fresh cranberry sauce.  It's probably one of the easiest items to make for your table and one of the quickest.  Many people shy away thinking that it is too complicated.  It is not, really.  You can throw everything into a sauce pan, set it at a simmer and forget about it for 20 minutes.  Not only will it taste great but the wonderful aroma will fill your house with joy.  
There are so many ways for making cranberry sauce, you can use port wine and orange juice.  Try using pineapple juice or apple juice instead.  
I'm just going to present one way of making it here, if you would like others, leave a comment below.
Serves 4

Recipe


2 cups Fresh Cranberries
1/2 cup Pomegranate juice 
1/2 Orange cut in half
1/2 cup Sugar
1/4 tsp Nutmeg
1/4 tsp Cloves
1/2 tsp Cinnamon or a small Cinnamon stick
3-4 Fresh Mint Leaves, chopped fine

Wash the cranberries and pick out any that are spoiled
Add all ingredients to a sauce pan including the orange quarters, squeeze the juice into the pan and then drop the entire quarters in and set to simmer 
If you like a sweeter cranberry sauce, add 3/4 cup sugar instead of the 1/2 cup
Let simmer until juice becomes a syrup, about 20-25 minutes
During the simmer, stir every 5 minutes to ensure it is not sticking to the bottom of the pan
Most of the cranberries will burst, I like having some whole but you can use a masher to pop all the cranberries
Take out the oranges and discard (discard the cinnamon stick also if used)
Serve warm or cold
Can be made two days in advance
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com
 
 
Ring ling ting aling, la la la.............Ok I don't know any Thanksgiving songs so that's as good as it's going to get.  I love the holidays.  Granted with me being out of work right now they are going to be tight but that will not diminish the fun I have.  Family usually gathers at my house because it's the biggest though not the most conveniently located.  Last year to fit everyone at the same table, I made a table that is 8 ft long and 4 feet wide.  The top is birch.  I love it.  It sits all of us comfortably.  We get to have these big beautiful meals with everyone there and making lots of noise and conversation.  I absolutely love it.  I digress (I really just wanted to talk about the table I built).
Brussel Sprouts are often maligned.  They look like little cabbage heads but can either be very creamy in taste or very bitter.  I found that quick roasting them eliminates the bitter but adding the maple syrup gives them that extra boost of sweetness. Then add in the tartness of the cranberries and the texture of the walnuts and you have a taste sensation.  The cranberries will cook in just that 10 minutes and explode over the brussels spouts so make sure to grease the tray they are on or they will stick.  Try to use the real maple syrup for the taste.
Serves:  4


Recipe:

1 lb Brussel Sprouts
3/4 cup Fresh Cranberries
1/3 cup Walnuts
2 tsp Maple Syrup
2 tsp Olive Oil
Salt and Pepper to taste

Optional:  Cayenne Pepper

Cover cookie sheet with either parchment paper or aluminum foil and spray or rub lightly with oil 
Preheat oven to 425 F or 220 C
Cut the stems off of the Brussel Sprouts, take off any old leafs and cut the sprout in half.
Place all into a bowl and use 2 tsp olive oil to cover
Salt and pepper
Spread out onto the cookie sheet in a single layer.  Place in preheated oven for 10 minutes
After washing the cranberries and going through them for old ones, place into same bowl that was used for the Brussel Sprouts.  Place in the chopped walnuts.  Mix around.  There should be enough oil still in the bowl to coat.  
Use 1 tsp maple syrup in with the cranberries and walnuts, mix to coat evenly
After the first 10 minutes, take the Brussel Sprouts out and place back into bowl with the cranberries and mix together.  Enough of the Maple Syrup will coat them.
Place all back onto the cookie sheet in a single layer again and roast another 10 minutes.
Once out of the oven and in the serving bowl, use the last teaspoon of maple syrup and mix.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutrition information obtained using CalorieCount.com.
 
 
Here's the thing, it's hotter than hades at my house and I refuse, absolutely refuse to turn on the air conditioner.  Yes, I'm cheap.  My electric bill without my air condition is twice as high as last year.  I've asked for the power company to come out and figure this out or explain it to me.  So far, have not seen hide nor hare of them.  In order not to heat my house up to maximum temperature, all cooking is currently being done on the BBQ or in the early, early mornings.  Really it's going into the second week of October and it was 94 degrees F today. I'm mean, come on, enough is enough.  I want to start wearing pants, long sleeve shirts and shoes. Really I just want to start wearing clothes again.  For the last couple of months the only thing on my bed is a bottom sheet and me.  
The thing I miss the most though is baking.  I have not had the chance to bake and there are so many things that I want to try out.  I have a no yeast gluten free bread recipe that I think might work, and apple cider donuts (gluten free) and cinnamon rolls and and and........this heat needs to stop.
Cooking however must go on even if only on the bbq.  This recipe can be made on the bbq using a bbq mat (which is what I've done) or on the stove top.  I do it both ways.
You can also make this vegetarian by omitting the bacon.  Make this heartier by adding broccoli or asparagus.  Hope you enjoy.
Picture
Like a dodo, I forgot to take pictures when I made today's potato dish but I want to show the mat. When I cook it on the bbq, I cook the bacon at the same time. The above recipe is the same but I used orange bellpepper and maple smoked thick sliced bacon.
Serves 4-6

Recipe:

1 sm bag Mini Yukon Gold Potatoes
1 Bell Pepper either red or orange
1/4-1/2 cup Red Onion (depending on your taste)
5 Baby Bell Mushrooms, sliced again you can use more
1/2 an Apple
1 tsp minced Garlic
2 TBSP Butter
4 Slices Thick Pepper Bacon
Salt and Pepper to taste

Cooking On the Stove Top:

Cook bacon until crisp, remove to a side plate
Remove all but 1 TBSP approx. of bacon grease
Chunk up the potatoes and add along with 1 TBSP butter to fry pan
Add garlic
Cook on Medium low until browned but not done
Add onions and cook
Add Bell Pepper
Add the last TBSP Butter
I cook the Apple in a separate pan, heat 1 tsp of the bacon fat in medium high, add the apple when got and quickly brown.  Done.
Cook your potatoes on the medium low so that the brown but cook all the way through.  You know they are are done when they can easily be pierced by a fork.
Salt and Pepper to taste

On the BBQ Mat:

Chunk up your potato, onion and bell pepper and add the garlic
Heat the BBQ on low (Approx 250-300 degrees F or 120-150 C)
Lay out the mat
Add a table spoon of soft butter to the potato mixture and place in the middle of the mat (as seen above)
Lay the bacon slices on either side
Some of the grease will go towards the potatoes and some will drip off
Add the mushrooms when the potato mixture is almost done (mushrooms cook fast)
Using a slotted spoon remove to a bowl
Add the apple onto the mat and cook quickly
Remove with a slotted spoon and add to bowl
Salt and pepper to taste

Picture
Baby Bell mushrooms, I like the nutty flavor of these better then standard mushrooms.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional Information obtained using CalorieCount.com and based on 4 serving.
 
 
I would like to say that my kid eats everything that I make but I would be a big fat liar.  He did eat most of these appetizer/snacks but it was the neighbor kids that I dragged over who ate everything in site.  It was kind of nice though until they started licking the counter tops, I knew I hadn't made enough.  I did make more before they turned on me but it was a close thing!  Some of these need to be made a few hours in advance but others can be made on the fly.  Some you are going to nod your head and say "duh" who doesn't do that already.  Here's the thing, this is the first summer that I am at home with my son.  Usually I'm working but since I have yet to find a job and am currently still taking classes, I'm home.  All of these years I've been sending my son  to camp during the summer which means a peanut and butter sandwich, cookies, chips, sugar free jello, yogurt and so forth in his lunch box.  Now that he is home this summer he will not eat peanut butter and jelly sandwiches.  Geez, really.  I have to come up with daily lunches for him too?!  Oh boy, isn't this gonna be fun.

Your kids having friends over, how about some of these:

Berry Fruit Dip:

3/4 cup fresh Strawberries
1/2 cup fresh Blueberries
8oz Cream Cheese
2-3 TBSP Honey

Bring the cream cheese to room temp.  In a blender or utensil of your choice, blend all ingredients.  Chill for two hours.  Serve with fresh cut melons, pretzels, carrots, celery, strawberries etc.

Watermelon S'mores or Banana S'mores

Wedges of seedless watermelon about 1/2 to 3/4" thick
Milk chocolate bits or use Nutella or other hazelnut spread (if using the hazelnut, you do not need to heat it first, just drop some in a ziplock back, nip the corner and pipe it on, it's really, really delish!)
thick zip lock bag
bowl of water 
Mini Marshmallow

I used the small seedless watermelons, cut into rounds and then wedged. Place on cookie sheet lined with aluminum foil (same with the bananas)

Put the milk chocolate in the zip lock bag but do not zip it close.  Place the bag in the water with the zip lock hanging outside the water, place in microwave and heat in 1 minute intervals.  I use a spoon or a spatula to mix the chocolate after each nuking.  Don't open the bag, just mix by pushing it around while it is laying on your counter.  By the second or third heating it should be almost melted.  Be careful, it is hot.  Using the flat of a spatula, move the melted chocolate to one corner.  Nip off the corner with scissors and pipe onto the watermelon and or bananas.   Add the mini marshmallows to the top.  Broil 

Serve 


                                                                                         
Stuffed Mini Bell Peppers and Mushrooms

1/4 Lb Sausage (I used spicy hot but you can use what you like)
1/4 cup diced tomatoes spiced or flavored--I used the type from the Hispanic section in the market.  It has on the can that it is for Con Queso.  It was spicy, oh la la. plus 2 TBSP of the juice from the can
1 1/2 TBSP Tomato Paste
2 heaping TBSP minced Yellow Onion
1/2 tsp minced garlic
Thin shredded Cheddar and Mozzarella Cheese.  To kick this up you could you other types of cheeses like Dubliner and Sheep Milk

First cook the sausage, when cooked removed from pan and throw the onions in to cook.  While they are cooking mince up the sausage.  Throw back into pan when onions are done and add the tomato paste and diced tomatoes and extra juice.  Reduce until there is no liquids remaining.  Remove from stove.

Wash the mini bell peppers or mushroom (mushrooms I usually wipe not wash).  Slice the bell peppers in half evenly (or as evenly as possible).  Remove any seeds and the membrane that runs down the middle. Core the mushrooms.  I use an apple corer to remove the stem as I always seem to break the mushroom if I don't.  

Stuff, add cheese to the top.  Place on a cookie sheet lined with aluminum foil.
Broil until cheese is melted and starting to toast.  

Serve with warm Marinara Sauce.

Marinara Sauce

Take the left over diced tomatoes 
1 TBSP Tomato Paste
Dusting of chili powder
Dusting of Garlic salt or powder
Salt and Pepper to taste

In a Blender, puree
Serve warm


Baked Mozzarella Balls

Use the seasoned Mozzarella balls in oil
1/2 cup Seasoned Breadcrumbs (Gluten free or regular)
1/2 cup All Purpose Flour (Gluten Free or regular)
1 or 2 eggs depending on how many mozzarella balls you are going to make
1/2 cup Panko

Mix the Breadcrumbs and Flour together.  Roll the cold mozzarells balls in the flour mixture then the egg and then the Panko.  Place on a plate.  When all have been rolled place the plate in the freezer for 30 minutes. After 30 minutes cook at 400 degree F for 4-15 minutes depending on your oven and if you are using gluten free (these cook faster).  Watch them carefully!!
If you would like to see how these are made, please watch the video below.  If you like, go to YouTube and subscribe to my channel.  Don't forget to hit the like button!!
I hope you enjoyed these recipes and the video!  If so, please leave a comment.

Thank you for coming by.
Remember, enjoy life.
It's the one you have.
Tammie