Heather's Homemade BBQ sauce

Heather's BBQ Sauce

This sauce is great for dipping, cooking, simmering or BBQ'ing!
I will never go back to store bought- EVER

2/3 Cup Brown Sugar
1 tsp Hungarian smoked Paprika
1 tsp Garlic powder
1 1/2 Tbs White Vinegar
1/2 tsp oregano
2/3 Cup Ketchup
1 Tbs Mustard - 1/2 yellow & 1/2 spicy
2 tsp dried mustard
1 Tbs Worstershire
Molasses to taste

** add 1 tsp liquid smoke for a alternate/ smokey blend

Mix it all together & enjoy!

Heather

Buffalo Ranch Stuffed Peppers

Ingredients

• 4 chicken breasts
• 1 medium onion, sliced
• ½ teaspoon each: dried parsley, dried dill, dried chives, garlic powder, onion powder
• sea salt and pepper, to taste
• extra butter, or other fat of choice for greasing and baking
• 4 peppers (I like using yellow or orange, but use what you like!), tops cut off and seeds cleaned out
• 1 Cup cooked brown rice/Quinoa
• 1/4 cup Ranch
• ½ cup Franks Hot Sauce

Guacomole

• 2 avocados
• ½ – 1 jalapeno, seeded, and minced
• ¼ of a medium red onion, finely chopped
• 2 – 3 tablespoons of cilantro, finely chopped
• ½ lime, juiced
• sea salt, to taste

Instructions

1. Preheat oven to 350 degrees.
2. Mix your dried spices together.
3. Place your chicken breast and sliced onions in a single layer on a greased or parchment paper lined baking pan.
4. Sprinkle the entire pan with dried spices. Salt and pepper, to taste.
5. Place a small pat of butter or other fat of choice over each chicken breast.
6. Bake for 25-30 minutes or until chicken is cooked through. 
7. If you are making guacamole, make it now (see instructions below).
8. Once chicken is cooked, run a knife through the chicken and onions until chicken is in small bite size pieces.
9. Combine chicken, rice with the hot/ranch sauce mixture.
10. Spoon chicken mixture evenly in all 4 peppers.
11. Place stuffed peppers in a baking pan.
12. Bake for 35-40 minutes or until peppers are softened to your liking.
13. Serve with Guacamole. Enjoy!

Guacamole

1. Mash all guacamole ingredients together until desired consistency.

Power Bars

I'm back......... :)

Power Bars 

1 ½ cups raw Almonds

½ cup raw walnuts

½ cup golden, cold pressed ground flax seed

¼ cup chia seeds

½ cup shredded coconut

½ cup peanut butter or almond butter

½ tsp salt (only when using almond butter)

½ cup coconut oil

4 drops stevia

1         TBS raw honey

1 TBS vanilla

1 cup organic dark bakers chocolate

1. Place nuts, & coconut into food processor and pulse briefly

2.  Pour contents into a bowl and add the flax seed, chia seeds & salt

3. In a small sauce pan, melt coconut oil over low heat

4. Remove from heat and add stevia, honey & vanilla

5. Slowly stir in peanut/almond butter until melted- stir into dry ingredients

6. Press mixture into an 8x8 in glass baking dish and freeze for 1 hr

7. in small sauce pan melt chocolate and pour over the frozen bars

8. Place in fridge for another  30 min until chocolate is hardened

9. remove from fridge and cut into bars & serve!

I store mine in the freezer and remove 5 min before consumption.

These are to die for! Taste like dessert but have so much fiber & goodness! – Enjoy! – Heather

Moqueca – Brazilian Fish Stew

Ingredients

Soup:

·         2 lbs of fillets of firm white fish such as talapia, swordfish, or catfish, rinsed in cold water, pin bones removed, cut into large portions

·         25 raw uncooked shrimp

·         3 cloves garlic, minced

·         4 Tbsp lime or lemon juice

·         Salt

·         Freshly ground black pepper

·         Olive oil

·         1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced

·         1/4 cup green onion greens, chopped

·         1 yellow and 1 red bell pepper, seeded, de-stemmed, chopped (or sliced)

·         2 cups chopped tomatoes

·         1 Tbsp paprika (Smoked)

·         Pinch red pepper flakes

·         1 large bunch of cilantro, chopped with some set aside for garnish

·         14-ounce Coconut milk (not out of a can)

RICE:

·         1 Tbsp olive oil

·         1/2 onion, chopped

·         1 clove garlic, minced

·         2 pinches of fresh cilantro

·         1 cup brown rice

·         1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)

·         1 teaspoon salt



#1- Rest in salt/ pepper/ lemon juice



#2- Saute





#3- Layer fish & vegetables



#4- Layer





#5- Add Coconut milk



#6- Simmer



 directions

1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, cilantro and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook, after which, remove from heat until ready to serve with the soup.

 3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

 4 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

 5 Bring soup to a simmer, reduce the heat, cover, and let simmer for 10 minutes. Add shrimp and simmer for 5 more minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

ENJOY! - HEATHER







• CREOLE SHRIMP AND KIELBASA STEW

Ingredients:

• 2 teaspoons olive oil
• 1 cup chopped green bell pepper
• 1 cup thinly sliced turkey smoked sausage (about 6 ounces)
• 1 teaspoon bottled minced garlic
• 3/4 cup fat-free, lower-sodium chicken broth 
• 1 (10-ounce) can diced tomatoes and green chiles, undrained 
• 8 ounces peeled and deveined medium shrimp 
• 1 (15-ounce) can organic kidney beans, rinsed and drained 
• 2 tablespoons chopped fresh parsley

Prep

1. 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add bell pepper, sausage, and garlic to pan; saute 3 minutes or until bell pepper is tender, stirring occasionally. 
2. 2. Add broth and tomatoes; bring to a boil. Stir in shrimp and beans; cover, reduce heat, and simmer 6 minutes or until shrimp are done. Sprinkle with parsley.

Serve with crusty bread and hot sauce

ENJOY! 

Heather

Bacon Wrapped - Stuffed Chicken Breasts

stuffed with pesto & cream cheese filling

Ingredients:

4- Chicken Breasts

8- slices of Bacon

6- ounces of Cream Cheese

1- Tablespoon of Pesto

1- Tablespoon of Italian Bread Crumbs

2- Tablespoons of Olive Oil

Directions:

1.    Thaw chicken breasts and slice a pocket into the center of the breast

2.    Mix together the pesto, cream cheese & breadcrumbs

3.    Stuff the chicken breast with the pesto mixture

4.    Wrap each breast with 2 pieces of bacon

5.    Heat the oil in a frying pan to medium-high

6.    Add the chicken to the pan and flip once the bacon is browned

7.    Place the browned breasts into a glass baking dish and BAKE at 375 for 20 min

8.    Remove from oven and serve over a bed of Parmesan noodles and a vegetable of choice.

ENJOY! ~ Heather

-Best Baked Potato Soup

-its WA so summer hasn't arrived yet- so soup is still acceptable to serve ! :)

Ingredients:
4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups non-fat milk
1 cup reduced-fat shredded extra-sharp cheddar cheese

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions
6 bacon slices, cooked and crumbled
Cracked black pepper

Preparation

- Preheat oven to 400°.
- Pierce potatoes with a fork; bake at 400° for 1 hour or until tender.

- Cool. Peel potatoes; coarsely mash.
- Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
- Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).

Sprinkle each serving with cheese, onions, bacon and garnish with cracked pepper.

Serve in a bread bowl if you are feeling inspired!

 I suggest you double this recipe- ENJOY!

Heather
 YIELD: 8 servings