Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts

Thursday, August 18, 2016

Slow Cooker BBQ Ribs

It’s HOT, do you hear me? HOT outside! We are going on our 36th day of temperatures in the high 90’s. I was getting dressed to take my son mto the library. I pulled out my makeup case and went to put on my makeup, but my face was SOAKED because I ran out to the car for 1 second to grab some things. I think I may have an extra set of pores or something.  No one should sweat like that! That fast!



Enough talk about my pores & all. So where did the summer go? I walked into Target & I couldn’t even believe the gardening supplies were non-existent, and had been replaced by book bags, calculators, markers & crayons. 


Since we’re SUDDENLY in back to school mode, who has time to cook? Who has time to cook in the summer? Who has time to cook at all??

Here is a quick slow cooker recipe that can cook all day, while you’re still scratching your head wondering where summer went & you get to say you cooked dinner.

Slow Cooker BBQ Ribs

Adria Roach
Published 08/15/2016
Quick 10 minute dinner!

Ingredients

  • 4lbs Country Style Ribs (boneless)
  • 2 Medium Onions (thinly sliced)
  • 4 Cloves of Garlic (minced)
  • Kosher Salt & Cracked Pepper (to taste)
  • 1 C of BBQ Sauce (your choice)
  • ¼ tsp of Cayenne Pepper (optional)
  • 2 Chipotle Peppers in Adobo

Instructions

  • Throw it all in the slow cooker on low for 6 hours. Serve with rice & a vegetable. Drizzle the extra BBQ sauce over your rice. 
Prep Time: 00 hrs. 10 mins.
Cook time: 06 hrs. 00 mins.
Total time: 6 hrs. 10 mins.



Headed to Target now?  Me too. After you pile up your shopping cart with school supplies, sneak in something for yourself….Wine, bubble bath, a cute shirt.


Friday, July 29, 2016

BUILD YOUR OWN YOGURT BREAKFAST BOWL




Is this the morning where you’re just standing in the fridge staring & thinking about what is for breakfast today what DO I have to make for breakfast again?? The kids are pulling on you; you can’t remember if you brushed your teeth yet, and you would much rather get waxed than cook breakfast one more time this week.

This is a no-cook good for you throw it in a bowl breakfast. You can customize it to your taste, and the kids really find it exciting. When I am late, in a rush or just don’t feel like cooking I pile some fruit & yogurt on the table. This is a great way to use up all of the fruit that may be getting too ripe.
Anyone, see the trend now? This is a weekly staple on my grocery list (a container of yogurt). If you have picky kids, are out of ideas, or just tired sometimes I suggest you add it to the list.




  • A container of your favorite yogurt- I use Organic whole milk yogurt
  • Cut up any fruit you have on hand (bananas, kiwi, raspberries, blueberries, apples, figs, peaches, strawberries, blackberries, etc)
  • Granola
  • Pumpkin seeds,
  • Nuts (almonds, pistachios, walnuts, pecans)
  • Chia & or Hemp Seeds
  • Scoop of peanut butter, almond butter or sun butter
  • Cinnamon
  • Raw Honey to drizzle once done




I always encourage people to buy organic if available and if possible. If money is an issue, no problem! This is still a whole lot better than taking everyone through the drive thru.
So, if you’re out of ideas for the week or just plain exhausted throw some yogurt, bowls, spoons, and whatever you have on hand on the kitchen table. Tell the kids: “you get to make your own breakfast today.”



Give them a mason jar, or whatever they think is fancy. Buying a large container of yogurt then adding in your preferred toppings is also cheaper than buying those little containers from the grocery store. 

What do you like to put in your yogurt? Let me know below

~Adria

Saturday, April 30, 2016

Zucchini-Carrot Bars with Cream Cheese Frosting





This is a dessert I make that I don’t feel too guilty about. I love dessert, every day, all day, who needs dinner when you can have dessert instead? I eat dinner so I can justify having dessert. I guess that’s where my kids get it from. 

If you skip the frosting this could also be for breakfast, just make it the night before. For the kids I would cut a nice piece of this and pair it with a banana (or fruit of choice) and almond milk. For the adults just a cup of coffee. Coffee is EVERYTHING in the morning!


By using a 13X9 inch pan you have some room to make modifications. So if I want nuts I just sprinkle them on top of the frosting. Only on one side though, don't forget or you will just have some angry customers to deal with. Enjoy!

INGREDIENTS:

  • 1 1/2C AP Flour or Whole Wheat Pastry Flour
  • 1tsp. Baking Powder
  • 1tsp. Cinnamon
  • 1/2tsp. Ginger
  • 1/4tsp. Baking Soda
  • 2 eggs
  • 1 1/2C Shredded Carrots
  • 1C Shredded Zucchini
  • 3/4C Coconut Sugar
  • 1/2C Raisins
  • 1/2C Walnuts or Pecans (Optional)
  • 1/2C Coconut Oil (Melted)
  • 2 TBS. Honey
  • 1tsp. Vanilla


FROSTING (Optional):

  • 1 8oz. Package of Softened Cream Cheese
  • 1C Powdered Sugar
  • 1tsp. Lemon Zest


INSTRUCTIONS:

  • Preheat oven to 350 degrees. Use some extra coconut oil to grease a 13X9 inch baking pan. 
  • Stir together the first 5 ingredients in a bowl. Add 1/2C of raisins to the flour if using. This prevents them from sinking to the bottom of the pan.
  • In another bowl combine the remaining ingredients, and mix well. Add the Zucchini-Carrot mixture to flour. Do not over mix. Spread into your greased pan.
  • Bake 20-25 min. until a wooden toothpick comes out clean. Cool in pan, then frost.


FROSTING:
  • In a bowl beat cream cheese, powdered sugar, and 1tsp. lemon zest until fluffy.


*TIPS
  • Use all organic ingredients if available.
  • Use Organic/Unrefined coconut oil. These bars have a slight coconut taste.
  • Melt coconut oil on the stovetop and let cool.
  • Feel free to use all zucchini or all carrot, whatever you can sneak in!


How do you sneak veggies into your kids diet?


~Adria XOXO



Tuesday, April 12, 2016

Quick Roasted Chicken

This is a recipe that you can throw in when the kids get home from school or when you get home from work. It is very versatile, use butter or olive oil, no salt, more salt, cayenne pepper-only if everyone can handle the heat.



Ingredients:

  • 5lb chicken
  • Olive oil or Butter
  • Kosher Salt & Cracked Black Pepper
  • Herbs De Provence
  • Kitchen Twine

Instructions:

  • Preheat oven to 350 degrees
  • Pat chicken skin dry with paper towels, (this is how you get crispy skin)
  • Drizzle Olive Oil on the skin, and use hands to rub in or a silicone pastry brush (that can be thrown into the dishwasher).
  • Season the cavity of chicken with Salt & Pepper about ½ tsp of each.
  • Season the back of chicken with Salt & Pepper about 1 tsp each, and ½ tsp Herbs de Provence.
  • Flip Over. Tuck wings behind the breast of chicken. Tie both legs together with kitchen twine.
  • Season the top side of chicken with Salt & Pepper about 1 tsp each, and ½ tsp Herbs de Provence.
  • Roast in the oven for 1.5-2 hours depending on oven.
  • Then once removed from the oven let rest for at least 15 min. before slicing.


Enjoy!!!


Now there are a couple of things you can do with the leftovers. You can eat them again, as in the following night; make sandwiches for the kids lunches the next day, or make my recipe for chicken & rice soup (recipe coming soon). 

Wednesday, April 6, 2016

BROCCOLI AND CHEESE OMELET CUPS

*Affiliate links have been used in this post, which means if a few of you click on these product I may be able to buy a new mascara & a lip gloss so I thank you!!! :)




Every morning 7:30am sharp I abruptly wake up my 2-year-old. “Let’s go, your brother has school today.” He looks up eyes swollen and sleepy, “school today”. I grab him, his blanket, and run downstairs to find that my oldest still hasn’t put on his shoes. Every day, I tell you!

When we get back I usually like to have something already prepared so that he doesn’t have to wait. Or eat 2 bananas; I had to hide them behind the blender, what 2 year old can eat 2 bananas?

This is a quick breakfast that I throw together often for the busy weekday or game day mornings. Eggs/cheese who can resist, but this gives me a chance to sneak in some kind of green veggie.

INGREDIENTS:
  • 9 eggs
  • 1/4C Milk or Half & Half
  • 1-9oz package of frozen broccoli (thawed) & chopped into bite size pieces
  • 1C Sharp Cheddar Cheese (shredded)
  • 1/4C Parmesan Cheese (shredded)
  • ¼ tsp Pepper
  • 1 tsp Salt
  • Dash of Onion Powder
  • Dash of Garlic Powder


INSTRUCTIONS:

  • Preheat oven to 350 degrees. Line a 12-cup Muffin Pan with Muffin Liners
  • Crack the eggs into a bowl, add milk, cheeses, spices, and mix. After all of the ingredients are mixed well stir in broccoli.
  • Scoop enough egg mixture into each muffin cup to fill to the top.
  • Bake for 18-25 min. until puffed and set in the middle. 


I prefer to use pastured eggs & organic ingredients, but if you don't...no big deal. I don't judge! Give it a try, and let me know what you think below.