Chocolate, Coconut Energy Bites

This recipe came to me via my mother.

These naturally sweetened Chocolate Coconut Energy Bites are a great snack to help you power through the afternoon. Full of good for you foods like chia seeds and flaxseed meal, they’re a healthier and delicious option.

Ingredients

1 Cup oats
1/2 Cup toasted unsweetened coconut
1/4 Cup cocoa powder
1 Tbsp chia seeds
1/2 Cup flaxseed meal
1/3 Cup raw honey
1/2 Cup coconut butter, softened  *
1 tsp vanilla extract
2 Tbsp coconut oil, melted

Instructions

1. In a large bowl, mix together oats, coconut, cocoa powder, chia seeds and flaxseed meal.
2. In a separate bowl, stir together honey, softened coconut butter, vanilla extract and melted coconut oil. Pour over the oat mixture and mix well to completely combine. If the mixture feels too dry, add a bit more honey. The mixture will be too soft to roll into balls.
3. Refrigerate the mixture for 15-20 minutes and then roll into 24 balls, about the size of a ping pong ball. The mixture may be a bit crumbly so pressing them into balls might work better than rolling. I found that rolling them would cause them to crumble but pressing and forming them worked well. They will harden up and keep their shape when refrigerated.

Notes

Store in the refrigerator for 7-10 days or freeze.

* How to make Coconut Butter

FROM

What the fork food blog

Pork Chop Casserole

This Recipe comes from;
Mennonite Girls Can Cook

4-6 bone in loin Pork Chops or any Pork Chop
2 Tablespoons Olive oil
1 Tablespoon butter
2 Cups thinly sliced onion
2 cups rice
4 cups chicken broth
4-5 peeled, cored and chopped apples
1 tablespoon cinnamon
2 Tablespoons butter
1 teaspoon cinnamon
1 Tablespoon brown sugar

Preheat oven to 350 degrees.
In a large pan heat the 2 tablespoons olive oil and 1 tablespoon butter and saute the pork chops on both sides until nicely browned.
Set the sauteed chops aside.
In the same saucepan saute the rice and onions until the rice is golden and onions are soft.
Add the chicken broth and the apples and 1 tablespoon cinnamon and heat till almost boiling.
Transfer this mixture to prepared large casserole dish.
Place the pork chops on top of the rice mixture.
Cover with foil and bake at 350 degrees for 30 minutes.
Melt the 2 tablespoons butter and add the brown sugar and cinnamon to the melted butter.
Uncover the casserole and brush the pork chops with the butter, brown sugar, and cinnamon mixture.
Cook for 20 minutes longer or until rice is cooked to tender.

Pumpkin Smoothie

 

INGREDIENTS

1 can (15 oz. size) pumpkin pie filling
3 cups whole milk (more if needed)
1/2 cup vanilla yogurt (up to 1 cup)
A few dashes of ground cinnamon
4 cinnamon graham crackers, crushed

DIRECTIONS

Well ahead of time, place pumpkin pie filling into a freezer-safe container.  Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to the blender,  Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized.  Add more milk or yogurt to get the consistency you like.

Pour into individual glasses and sprinkle the tops with graham crackers crumbs.  Serve immediately!

Another great recipe from The Pioneer Woman

NOTE 
Are you lactose intolerant? Use all the same ingredients but sub unsweetened almond milk for the milk and a large-ish banana for the yogurt. It tastes similar and probably has fewer calories!

St. Louis Style Pork Steaks

         

Having been partially raised in St. Louis, Missouri I grew up on pork steaks. St. Louis pork steaks are "steaks" that are cut from a pork butt. One recipe calls for the meat to be seared over a hot charcoal fire and then braised in a mixture of beer and barbecue sauce. How can you possibly go wrong with that?  ~~Shelly

These are really simple, but the results are spectacular. I use a basic salt and pepper seasoning with a little garlic. I'd urge those of you that are barbecue masters to resist the urge to over-complicate things by adding a bunch of extra ingredients.

Start with steaks from Harter House.

Ingredients

4 large Pork steaks

3 Tbs Kosher salt

1 1/2 Tbs Black pepper, ground fresh

2 tsp Granulated garlic (not "powdered")

16 oz Beer (I used Bud Light)

18 oz Your favorite barbecue sauce (I used KC Masterpiece)

Note: You’ll also need two 9×13 disposable aluminum roaster pans.

Method

Combine the salt, pepper and garlic in a small bowl and mix well.

Season both sides of each steak liberally with the seasoning, then place them in zip-top bags and refrigerate at least three hours, or overnight.

Start your grill and prepare for direct cooking over high heat (450-500º). Sear the steaks on each side.

While the steaks are searing, combine the beer and barbecue sauce in a large bowl and whisk to combine.

 Put the steaks in a single layer into the disposable aluminum pans and cover them with the beer mixture, putting half of the beer and barbecue sauce mixture into each pan.

Cover the pans tightly with foil.

Move your coals to one side of the grill for indirect cooking. Put the pans on the side of the grill opposite the coals and cook, indirect, for 90 minutes.

Note: Add charcoal as needed to keep the temperature at about 350º throughout the rest of the cooking time.

Remove the steaks from the pans and quickly sear them over direct heat (about 2 minutes per side). Remove to a platter and let rest for about five minutes.

Serve and enjoy!

Makes about 6 servings

YUM

This recipes comes from

Patio Daddio

Roasted Potatoes & Spicy Chorizo

A simple skillet meal and it’s so easy to add extra stuff to it.

Some extra veggies you want to use up.

Add some scrambled eggs and you’ve got a wake-up-your-taste-buds egg, potato and chorizo breakfast.

Or add some spinach leaves … toss those in during the final stir so they just wilt a little bit before serving to get some extra greens on your plate.

Or how about sliced zucchini or squash … sauté those a little bit along with the onions and bell peppers and follow the recipe as written.

Baby carrots would be a great addition … roast those alongside the potatoes before adding to the skillet.

Ingredients

• 1 pound baby new potatoes, quartered (substitute with chopped sweet potatoes )
• 1 Tbsp olive oil
• 1 tsp oregano
• 1/4 tsp garlic powder
• Salt & pepper to taste
• 8 ounces uncooked Harter House pork chorizo
• 1/2 cup chopped white onion
• 1 cup diced bell peppers
• 1 Tbsp fresh parsley, chopped

Instructions

1. Preheat oven 425º F
2. In a medium bowl, add potatoes with olive oil, oregano, and garlic powder. Mix well and season with salt and pepper to taste.
3. Spread out potatoes on a baking sheet. Place in center oven and roast about 20 minutes, or until potatoes are golden and tender.
4. While potatoes are roasting, cook chorizo in a stovetop skillet over medium-high heat until browned and cooked through. Remove meat from skillet and temporarily set aside.
5. Next add onions and peppers to the hot skillet with a little more olive oil if needed. Season with a little salt and pepper if desired. Sauté until tender, about 4-5 minutes.
6. Finally, return cooked chorizo to the hot skillet. Add in the roasted potatoes. Stir everything together until warmed through. Garnish with fresh parsley and enjoy.

From:

http://www.paleonewbie.com/roasted-potatoes-spicy-chorizo-skillet-meal/

Oxtails with Gravy

Oxtails make the most flavorful beef stock. For the most part, the robust beef flavor comes from the bones and marrow, but the meat is also very tasty. The rendered stock will be thick and gelatinous due to the collagen released. 

Long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor from what is pretty much all bones. Plan on a long cooking time. Oxtails work particularly well in crockpots and pressure cookers.

The first time I tried Oxtail, it was prepared by Tong, owner and operator of Tong's Thai.

I don't know his recipe, but I remember it had a very nice, gravy-like, sauce.  I found this recipe online and decided to give it a try.  I was not disappointed.   ~Shelly 

 

INGREDIENTS

2 pounds beef oxtail

1 clove garlic, minced

1 onion, chopped

1 tablespoon salt

1 teaspoon pepper

1 tablespoon Greek seasoning

Browning Sauces

at Harter House World Flavors

Gravy Master 

B-V Broth and Sauce 

1 teaspoon seasoning salt                           

2 tablespoons bacon drippings or shortening

2 tablespoons all-purpose flour

2 cups broth from cooked oxtails

2 dashes browning sauce

salt and pepper to taste

garlic powder to taste

DIRECTIONS

Place oxtails, garlic, onions, 1 tablespoon salt, 1 teaspoon pepper, Greek seasoning, and seasoning salt in a large stock pot. Fill with enough water to cover oxtails, and place over high heat. Bring to a boil. Cover, and reduce heat to medium. Cook for 2 1/2 to 3 hours. Remove from heat, and reserve 2 cups broth.

Warm bacon drippings in a skillet over medium heat. Stir in flour, and cook for 3 minutes, stirring constantly. Stir in broth and browning sauce. Season to taste with salt, pepper, and garlic powder. Cook, stirring constantly, until gravy thickens. Remove from heat.

Place oxtails in skillet, and stir to coat with gravy. Return to stove, and cook over medium-low heat for 5 minutes, stirring occasionally.

The Oxtails are very fatty.  I removed the meat from the oxtail portions, separating the fat, before adding the meat to my gravy. 

Add any vegetables you desire to this delicious meat and gravy dish!

~Shelly 

 

This is another Oxtail recipe I want to try next.

 

OXTAIL STEW

INGREDIENTS

2 cups flour

Salt and pepper

6 pounds oxtail, cut into chunks

1/4 cup olive oil

4 cloves garlic sliced then mashed in salt to puree consistency

1 red onion chopped

1 cup red wine

3 cups crushed tomatoes with juice

Water, to cover

3 bay leaves

2 pounds carrots peeled and chopped into large chunks

2 pounds potatoes peeled and chopped into large chunks

DIRECTIONS

In a shallow bowl, add the flour. Season well with salt and pepper. Dredge the meat in the flour, shaking off any excess. In a large stock pot or Dutch oven over high heat, add the olive oil and heat. When the oil is hot, add the meat, and brown on all sides, about 3 minutes per side. When all of the meat is browned, remove the meat from the pan and set aside on a plate.

To the pot, add the garlic and red onion and allow to sweat. Add the wine to the pot. Add the browned meat back into the pot and add the crushed tomatoes. Add enough water to cover the meat and add the bay leaves. Bring to a simmer and simmer over low heat for 2 1/2 hours.

Add the carrots and the potatoes and simmer for another 45 minutes. Remove from heat and serve.

Carrot Cake with Cream Cheese Icing (in a 9x13 pan)

 MY FAVORITE

Ingredients

Ingredient Checklist

• 2 cups all-purpose flour
  2 teaspoons baking powder
  2 teaspoons baking soda
  ½ teaspoon salt
  2 teaspoons ground cinnamon
  2 cups white sugar
  4 eggs
  1 ⅓ cups vegetable oil
  4 cups grated carrots
  ¾ cup chopped walnuts

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F.   Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

• Step 2

  In a large bowl, mix together the sugar and eggs until thick and pale. Stir in the oil, then gradually mix in the sifted dry ingredients. Fold in the carrots and nuts. Spread evenly into the prepared pan.

• Step 3

  Bake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. When cool, frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/2 Cup Butter
8 oz. Cream Cheese
4 cups confectioners' sugar
2 teaspoons vanilla extract

Notes

Use 1 cup unsweetened applesauce and 1/3 cup oil inst4ead of the full amount of oil.

This recipe also makes great cupcakes.
Mini muffins cook about 15 minutes, regular size muffins about 25 minutes.

Chicken Tortilla Soup

Chicken Tortilla Soup that is restaurant delicious (or better!), accidentally healthy, easy to double/triple for a crowd, freezer friendly and tastes like it's been simmering for hours but on your table in 30 Minutes! 

This Chicken Tortilla Soup is almost dump and run for the ideal easy weeknight dinner or fabulous for crowds. It's warm and comforting, hearty, savory, filling, and healthy, requires minimal effort (seriously one of the easiest soups you will ever make) and is destined to become a new family favorite!

Soup - 8 to 10 Servings

2 tablespoons olive oil
1 lb boneless skinless chicken breasts pounded to an even thickness
1 medium onion chopped
1 poblano pepper chopped*
1 red bell pepper chopped
4 garlic cloves minced
2 tsp EACH chili powder, ground cumin, chicken bouillon powder*
1/2 tsp EACH smoked paprika, dried oregano, salt
1/4 teaspoon pepper
1 4 oz. can mild diced green chilies
2 15 oz. cans fire-roasted tomatoes not drained
1 15 oz. can black beans rinsed and drained
1 15 oz. can sweet corn rinsed and drained
1 10 oz. can mild enchilada sauce
6 cups low sodium chicken broth

ADD LATER

• 1 tablespoon lime juice
• 1/3 chopped cilantro

Homemade Tortilla Strips

• 8 (6-inch) corn tortillas
• 1 tablespoon Vegetable oil
• salt

Garnish

• fresh cilantro
• sour cream
• avocado
• lime
• hot sauce
• cheese

Instructions

1. Preheat oven to 425 degrees F (for tortilla strips).
2. Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
3. Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes then shred.
4. Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.

Recipe Notes

*This soup has a medium kick to it which I think will be perfect for most people. If you are very sensitive to spice or want to make this very kid friendly then substitute the poblano with a green bell pepper and decrease the chili powder to 1 teaspoon.

HOW TO COOK CHICKEN TORTILLA SOUP IN THE SLOW COOKER

1. Spray slow cooker with nonstick cooking spray and add chicken.
2. Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine.
3. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender enough to shred.
4. Remove chicken to a cutting board, shred chicken and return chicken to slow cooker along with cilantro and lime juice and cook on LOW for 10 minutes so the chicken can soak up more flavor.
5. Stir in additional chicken broth for a less chunky soup if desired and season with salt/pepper/hot sauce to taste.
6. Top individual servings with desired garnishes.

For step by step directions, this recipe comes from;

CarlsbabCravings.com

Chicken Zucchini Bake

 

Ingredients

4 chicken breasts
0.5 oz dry Ranch seasoning (½ packet)
1 zucchini thinly sliced
6 strips bacon cooked, drained, chopped
½ cup Mozzarella cheese shredded
½ cup Parmesan cheese shredded

Instructions 

Heat oven to 375 F.
Add 4 chicken breasts to casserole dish.
Sprinkle the chicken with dry Ranch seasoning mix.
Top with sliced zucchini and chopped cooked bacon.
Top with shredded Parmesan and Mozzarella cheeses.
Bake uncovered for about 20 minutes.
Broil for the last 2-3 minutes (optional).
Remove from the oven.
Allow the chicken rest in the casserole dish.  It will continue cooking as it rests for 5-10 minutes.

Notes

Use regular chicken breasts or thinly sliced chicken breasts.  If your chicken breasts are large, slice each one in half horizontally.  By doing this, you can make 2 thinly sliced chicken breasts out of each large chicken breast.

The chicken should be cooked through in about 20 minutes.  The actual time depends on your oven.   All ovens are different.  It also depends on the thickness of your chicken breasts. 

Thin chicken breasts will cook faster. 
The chicken is cooked through when it's no longer pink in the center.
When broiling, check often.  Make sure the cheese doesn't burn on top of the chicken.  

FROM: Julia's Album

The Best part of Autumn is really the Food

Just a few cool nights and I'm ready for Fall!

When you think about it, besides the cool-weather clothes and glorious multi-hued foliage, the best part of autumn is really the food.

Let Harter House and
Harter House World Flavors inspire you!

Herein, I present the Top 10 food-related reasons to love fall:

10. Fresh nuts from the shell using a nutcracker.

9. Hearty Soups and Stews.

8. Roasted vegetables: I always feel like I get an extra boost of beta-carotene in the fall. Serve this hearty and colorful side dish with any winter-time main course meal.
4 servings
Ingredients:
1 lb. red or new potatoes, halved
2 large carrots, peeled and cut into 1" pieces
2 parsnips, peeled and cut into 1" pieces
1 medium rutabaga, cubed
1 large onion, cut into 1" pieces
2 leeks, cut into 1" rounds
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme
6 cloves garlic, minced
1/3 cup olive oil
Salt
Freshly ground black pepper
Instructions:
Step 1: Preheat oven to 400°F.
Step 2: In a large baking dish, toss vegetables and herbs with olive oil. Season well with salt and pepper and toss again to combine. Bake for about 45 minutes, stirring occasionally, until vegetables are tender and lightly browned.

7. Mother Nature’s broad-strokes of gold, crimson and orange, along with the Hunters Moon, are all vibrant reminders of the earth’s bounty.

6. The aroma of chimney smoke makes city streets smell like the country.

5. Halloween candy! And caramel apples!

4. Summer’s over and winter’s not yet here. Now is the time to ride the wave of nature’s most soulful season. Sure, there’s pumpkin. But I think about roasts and stews and chili, and seasonal cakes and pies (pecan, apple and the like).

3. I find the color-burst of trees so breathtaking that I’m almost afraid to drive (I’m easily distracted). So I walk a lot, in the cool temps with a warm fleece under a blue sky. 
2. Roasted chestnuts.

1. For some people it’s time to make the switch from Gin &Tonics back to red wine! However, I drink red wine year round.





And finally, to get you in the mood for all of it, here’s a simple recipe for Kraft Caramel Apples. After all, who needs hot weather and cool lakes when you’ve got caramel apples?

Yield:
5 servings
Ingredients:
5 apples (any variety will do)
1 package (340 g) Kraft Caramels
2 tbsp water
Chopped peanuts, crushed Oreos, M&Ms or chocolate for decorating (optional)
Instructions:
Step 1: Wash and dry apples thoroughly. Insert stick into stem of each.
Step 2: Unwrap caramels and microwave with water in a large glass measure or mixing bowl on high for 3 to 3-1/2 minutes or until sauce is smooth when stirred.
Step 3: Dip apples into hot caramel sauce and turn until coated. Scrape off excess sauce from bottom of apples and decorate.
Step 4: Place on tray lined with waxed paper. Refrigerate until serving time.

Italian Sausage Stromboli

I LOVE Italian Sausage.  I LOVE any type of Stromboli, and we never get tired of this recipe.

Start with pizza dough, then cooked Italian sausage, lots of mozzarella cheese and a drizzle of pizza sauce.  You can add sauteed peppers, olives, ham, pepperoni or any other topping that suits your fancy.

Just like pizza, the possibilities are endless.  Then roll and bake.  You can serve this with a salad for a 30 minute meal or alongside veggies and dip as an appetizer. 

Ingredients you’ll need:

1 medium sweet onion, finely diced

3 cloves garlic minced

1lb spicy Italian sausage

1/2 cup pizza sauce, plus more for dipping

2 cups shredded mozzarella cheese

1 - 13.4 oz. refrigerated pizza crust (such as Pillsbury Classic) or 1lb homemade pizza dough

Topping:

1 Tbsp butter or margarine, melted

1/4 tsp onion powder

1/4 tsp garlic salt

1/2 tsp dry Italian seasoning

1 Tbsp grated Parmesan cheese

Directions:

In a medium stove top saucepan, saute the onion in a couple of drizzles of olive oil for 3 minutes until soft.  Add the minced garlic and saute for 1 minute.  Add the Italian sausage and cook until no pink remains.  Drain any excess fat from the pan and remove from the heat to cool.  This can be done ahead of time for a time saver.   Drain well and refrigerate if making in advance.

To assemble:

Preheat the oven to 425°F.  On parchment paper, stretch the dough into roughly a 10 x 13 inch rectangle.  Sprinkle with half of the shredded mozzarella cheese.  Arrange the cooked sausage on top, then drizzle with the pizza sauce.  Top with the remaining shredded cheese, and begin to roll starting from the widest edge.  Arrange seem side down on the prepared baking sheet.

For the topping:

Brush the top and sides with melted butter, then sprinkle the seasonings on top.  Finish with a sprinkle of Parmesan cheese.  [Tip: All of the seasonings can be adjusted to suit your taste.]

Bake for 18 minutes then allow to rest for 5-10 minutes before cutting into 1 inch slices.  Serve with additional pizza sauce for dipping, if desired.  Yield: 12 pieces

Italian Sausage Stromboli

Author: Melissa Sperka

Serves: 12