Monday, April 18, 2016

Crockpot Peach Cobbler

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This month's SRC post comes from Angel at Angel's Home Sweet Homestead. I admit I was a little intimidated going into her blog just because her recipe list is so extensive (and everything sounds SO good), but as soon as I looked in the dessert section and saw "peaches"...I was sold. Then to top it all off, it's a dessert that's done in the SLOW COOKER. Um, hello? Is that like the best thing ever or what?

And it is. It's pure genius. It takes less than 10 minutes to throw together and then you let your crockpot do the rest of the work. And want to make it even easier? Use one of those crockpot liners and you won't have any mess to clean up! This recipe is yummy and it's nice to have on hand for when you have company. You won't have to worry about leaving your guests to go in the kitchen to get dessert together. Just prepare this before your company arrives and by the time dinner is over...you're good to go. Enjoy!!

Printable Recipe

Ingredients

  • 2 (16 oz.) cans peaches, drained (4 cups of frozen peaches, thawed and drained may be substituted)
  • 1/2 cup, plus 1 tbsp. sugar, divided
  • 1 1/2 tsp. cinnamon, divided
  • Pinch of nutmeg
  • 3/4 cup self-rising flour
  • 6 tbsp. butter, cut into pieces
Grease the bottom and sides of a 6 quart crockpot and set aside.

In a medium-sized bowl, stir together the peaches, 1/2 cup of the sugar, 1 tsp. of the cinnamon, and nutmeg. Pour peach mixture into the greased crockpot.

In another medium-sized bowl, whisk together flour, and remaining 1 tbsp. sugar and remaining 1/2 tsp. cinnamon until combined. 

Cut butter into flour mixture using 2 knives or a pastry blender, until the mixture resembles coarse crumbs.

Sprinkle flour mixture evenly over peach mixture in crockpot.

Place a paper towel or thin dish towel over the top of the crockpot, then cover with the lid. Cook on HIGH for 2-3 hours or until the crust turns golden brown.

Serve with whipped cream or ice cream.


Source: Angel's Home Sweet Homestead

Monday, March 21, 2016

Spinach and Egg Strata

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Today's SRC post comes from Ashley at Rainstorms and Love Notes. I was excited to get her blog this month because I haven't had a chance to blog in a while (ya know, with a newborn and all), so finally getting online and checking out the abundance of yummy recipes Ashely had lined up made me even more excited to get in the kitchen and make something new.

I love strata recipes because they're kind of like a glorified french toast…without all the extra work, of course. You throw the bread and milk into a ramekin with yummy spices, add some spinach for extra flavor and texture, and then top with delicious Mozzarella cheese. A super simple breakfast that is packed with flavor (and vitamins) and will keep you full until lunchtime. Enjoy!

Printable Recipe

Ingredients
  • 4 slices of bread
  • 2 handfuls of fresh spinach
  • 2 eggs
  • 3/4 cup milk
  • 1 tsp. minced garlic
  • 1/2 tsp. oregano
  • Pinch salt and pepper
  • 1/2 cup Mozzarella cheese
Preheat oven to 375 degrees F.

Tear the bread into small pieces and divide evenly in the ramekins.

Chop the spinach and place on top of the bread.

Whisk together the eggs, milk, garlic, oregano, salt, and pepper.

Pour the milk mixture evenly over the bread and spinach.

Top with the cheese, cover with foil, and bake for 20 minutes.

Remove the foil and back for another 15 minutes, until the cheese is starting to brown.

Source: Rainstorms and Love Notes



Monday, February 15, 2016

Slow Cooker Hoisin Pulled Pork

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Hey all! I know it's been awhile, but I'm back for Secret Recipe Club this month. I've been cooking lots, but it's hard to get some time on the computer with a newborn and toddler running around! Once I get in the swing of things, I promise I'll be back! But for now, expect sporadic recipe posts!
This month's SRC assignment was Sashi's blog over at Get Off The Couch and Cook. I'll admit there were a ton of recipes I bookmarked to try out, but these days new slow cooker recipes always grab my interest! The easier, the better :) My family loves pulled pork sandwiches, so I was excited to try out a new flavor profile other than traditional BBQ. These Asian-inspired sandwiches were scrumptious and were so easy to make. We love Asian dishes in our household so this was right up our alley! The pork was tender after a few hours and was falling apart. Enjoy!

Printable Recipe

Ingredients
  • 1/2 cup pineapple juice
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup natural peanut butter (creamy or crunchy)
  • 2 tbsp. honey
  • 2 tbsp. jarred minced garlic
  • 1 tbsp. rice vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. sweet chile sauce
  • Freshly ground black pepper to taste.
  • 3-4 lb pork loin
  • Hamburger buns, for serving
In a small bowl, whisk together everything but the pork until well blended.

Place the pork loin in a 4-qt slow cooker and pour the pineapple-hoisin mixture over the pork.

Cover and cook on low 6-7 hours or on high 3-3.5 hours.

Shred in the slow cooker, removing any large bits of fat.

Serve on hamburger buns.

Source: Get Off The Couch and Cook

Tuesday, January 12, 2016

Homemade Pizza Sauce

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Bradley's favorite thing to do (by far) is play with his toy kitchen and pretend to cook us food. When he wakes up in the morning, the first thing he asks is to go downstairs and cook, so I find it super important to let him help me out in the kitchen wherever he can. It's fun for both of us and is a good tool to teach him healthy eating habits! 

His favorite thing to make is homemade pizza since he loves spreading on the sauce and sprinkling on the cheese. I made a big batch of this homemade sauce and keep frozen dough on hand (and let's be honest…I always have cheese on hand), so we can easily whip up some homemade pizza whenever the craving calls. It's a fun activity for the whole family. Enjoy!

Printable Recipe

Ingredients
  • 1 (29 oz.) can tomato sauce
  • 1/4 cup tomato paste
  • 1/4 cup plus 2 tbsp. Parmesan cheese, grated
  • 1 1/2 tsp. garlic powder
  • 1 tsp. basil leaves
  • 1 tsp. oregano
  • 1 tsp. sugar
  • 1 tsp. onion powder
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Combine all ingredients in a bowl. Allow to sit at room temperature for 30 minutes. Use as desired.

You can freeze this sauce for up to 6 months.

Source: SK Original

Tuesday, January 5, 2016

Asian Beef Stir-Fry with Mushrooms and Snow Peas

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Are you trying to start the New Year off right…beginning with a healthy diet? Stir-fry recipes are the way to go if that's what you're aiming for. Just pick a protein and a ton of vegetables, and you've got yourself a filling and health-conscious meal. Soy sauce-based stir-fries are my favorite, so I usually tend to go that way with the sauce. Plus it's something I always have on hand, so not only is it delicious, but it's convenient. Enjoy!

Printable Recipe

Ingredients

Sauce:
  • 1/2 cup low-sodium soy sauce 
  • 5 tbsp. brown sugar 
  • 6 tsp. garlic, minced 
  • 1/4 tsp. ground ginger 
  • 2 tsp. seasoned rice vinegar
Beef:
  • 10 oz. snow peas 
  • 4 tbsp. olive oil, divided
  • 10 oz. mushrooms, sliced thinly 
  • 1 lb. beef, thinly sliced (sirloin steak strips, flank steak, or any other steak) 
  • 2 cups cooked rice, for serving
Combine all the sauce ingredients in a bowl and whisk to combine. Set aside.

Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.


Add 2 tbsp. to a large skillet over medium heat. Add mushrooms and cook until tender. Remove and place in a bowl.


In the same skillet, heat the remaining 2 tbsp. oil over medium-high heat. Add the meat in an even layer (you might need to do this in two batches). Cook for 1-2 minutes until nicely browned, then flip and brown the other side. Remove from skillet and repeat with the remaining beef.

Return all of the cooked meat back to the skillet. Add the snow peas, mushrooms and sauce. Cook for 1 minute or until heated through.  

Serve over rice.


Source: Adapted from Julia's Album