Chef Mom


Recipe from: Capturing Joy with Kirsten Duke 

BBQ Rub Recipe 

 

Ingredients: 
  • 2 tablespoons paprika
  • 1 tablespoon sea salt
  • 1 tablespoon fresh ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ teaspoon cayenne
  • 3 tablespoons brown sugar - packed
Directions: 
  1. Put all of your ingredients in a bowl and mix well with a whisk or fork.

  2. Sprinkle your desired amount on your meat before grilling or cooking to add a spicy, sweet punch to your meal. Transfer any remaining rub to an air tight container to store until your next use.

    Recipe Notes: It's recommended to start out with a small amount, about a teaspoon of the rub per piece of meat, and work your way up until you find the amount you like to use as it can have some serious kick if you add too much!

 From: View These Healthy Recipes

Healthy & Quick Veggie Fritters 

Ingredients: 
  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • Vegetable Oil Sour cream or yogurt, for serving
Directions: 
  1. Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.

  2. Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper.

  3. Stir the mixture until it is combined. Line a plate with paper towels. Place a large sauté pan over medium-high heat and liberally coat the bottom with vegetable oil.

  4. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they're golden brown and crispy.

  5. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture. Serve the fritters immediately topped with sour cream or yogurt.

Recipe from: Center Cut Cook

Instant Pot Easy Mac and Cheese

Ingredients: 
  • 1 lb Elbow Macaroni
  • 4 tbsp butter
  • 4 cups water
  • 2 tsp dry ground mustard
  • 2 tsp kosher or sea salt (+ more to taste)
  • 1/2 tsp black pepper (I left this out with picky kids and spice is a no go!)
  • 1 cup evaporated milk
  • 8 oz sharp cheddar cheese
  • 8 oz monterey jack cheese (mozerella cheese worked for us)
  • 1/2 cup parmesan cheese
Directions: 

 

  1.     Add macaroni, butter, water, mustard, salt, and pepper to your Instant Pot. Secure the lid, select manual, and high pressure for 4 minutes please note: if the directions on your boxed macaroni have a boil time that is less than 6 minutes, cook on high pressure for only 3 minutes).

  2.     Once complete, use a quick release. Open lid and check that the pasta is cooked completely. If not, select saute, and cook for another 2 minutes until pasta is cooked.

  3.     Add in evaporated milk and each of the cheeses. Continue to mix and stir until creamy. Add any extra salt to taste.

  4.     Serve hot!!

Recipe from: Inspired by Charm

Macaroon Egg's Nest

Ingredients: 
  • 4 egg whites
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 package (14 ounces) sweetened flaked coconut
  • 1/2 cup white chocolate chips, melted
  • 70-90 mini candy eggs
Directions: 
  1. Begin by preheating your oven to 300 degrees F. Coat the cups in a mini muffin pan with cooking spray and set the pan aside.

  2. In a large bowl, lightly whisk together the eggs whites, salt, and sugar to combine. Then, with a fork, mix in the coconut.
    Drop 2 tablespoons of the coconut mixture into each prepared mini muffin cup.

  3. Lightly press the mixture into the bottom and up the sides of each cup. (Use your thumb or a wine cork.) Bake for 28 to 30 minutes, until lightly golden on top. (Loosely place a piece of aluminum foil over the top of the pan if the coconut starts to brown too quickly.)

  4. Let the nests cool in the tins on a wire rack for about 10 minutes. Then run a spatula around the edges of the muffin cups to loosen the nests. Carefully lift out the nests and allow them to cool completely.

  5. With the melted chocolate in a piping bag (or plastic baggie with a corner cut off), pipe a small amount of chocolate into each nest. Add 2 or 3 candy eggs and press them gently to secure.

  6. Pack and store in an air-tight container.

 From: Nerdy Momma

Hot Chocolate Play Dough 

Ingredients: 

1 cup hot chocolate mix

1 cup baking soda

1/2 cup water

3 tblspns oil

2 cups flour

1 cup salt

Directions: 
  1. Mix dry ingredients together in a medium mixing bowl.

  2. Mix wet ingredients together in a small mixing bowl.

  3. Add wet ingredients into dry in 1/3 increments.

  4. Mix everything together using your hands.

sweet potato casserole 

Recipe from: Genius Kitchen

READY IN: 45mins

SERVES: 12

Ingredients: 
  • 3 cups sweet potatoes
  • 1⁄2 cup sugar
  • 1⁄2 cup butter
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1⁄3 cup milk

    Topping
  • 1⁄3 cup melted butter
  • 1 cup light brown sugar
  • 1⁄2 cup flour
  • 1 cup chopped pecans
Directions: 
  1. Boil and mash potatoes.

  2. Mix in sugar, butter, eggs, vanilla and milk. Put in a 13x9 inch baking dish.

  3. For the topping melt butter and mix in remaining ingredients. Sprinkle on top of the potato mixture.

  4. Bake 25 minutes at 350 degrees.

Recipe from Kirby's Cravings

parmesan zucchini tots 

 

Ingredients: 
  • 1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)

  • 1 cup Italian seasoned panko bread crumbs (please use panko for best results; if using regular bread crumbs, you will need to adjust and use less; if you use non-seasoned panko bread crumbs, make sure to add Italian seasoning to your mix)

  • 1/2 cup shredded parmesan cheese

    1 large egg
Directions: 
  1. Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don't need to completely dry the zucchini, you do want to absorb some of the moisture. I used about 4 sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.

  2. Preheat oven to 400 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.

  3. Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape.

  4. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini. Bake for about 20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes. Serve warm with dipping sauce of your choice.

Pumpkin Bread 

Recipe from: www.Stuckonsweet.com

Ingredients: 

Pumpkin Bread
    1½ cups all-purpose flour
    ½ teaspoon salt
    ¼ teaspoon baking powder
    1 teaspoon baking soda
    ½ teaspoon cinnamon
    ¼ teaspoon nutmeg
    1 tablespoon pumpkin pie spice
    ½ cup vegetable oil
    ⅓ cup plus 2 tablespoons granulated sugar
    1 cup light brown sugar
    2 eggs
    ½ can pure pumpkin
    1 teaspoon vanilla extract
    ⅓ cup water
    1 tablespoon maple syrup (optional)

Maple Cinnamon Butter
    Maple Cinnamon Butter
    4 tablespoons unsalted butter, room temperature
    1 tablespoon maple syrup
    ¼-1/2 teaspoon cinnamon
    ¼ teaspoon salt

Directions: 
  1. Preheat oven to 350 degrees and spray and flour a 9x5 inch loaf pan; set aside.

  2. In a medium bowl, mix all the dry ingredients together; flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice and set aside.

  3. In a stand-alone mixer fitted with a whisk attachment cream together the oil and sugars, scraping down the sides of the bowl as necessary.

  4. Next, add eggs one at a time and vanilla, scraping down sides of the bowl.

  5. Next, add pumpkin, maple syrup and water, again scraping down the sides of the bowl.

  6. Lastly, add the bowl of dry ingredients a little at a time until just mixed together.

  7. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a knife inserted in the center comes out clean. Let cool completely in the pan before turning the pan over to take it out.

  8. To make the maple cinnamon butter, whisk all of the ingredient in a bowl and serve with bread.


Notes
*I read that putting plastic wrap over the bread after it comes out of the oven helps the bread stay moist. I put plastic wrap over the bread after about 30 minutes of cooling (the bread was just warm) and let it sit overnight. The bread turned out incredibly moist.

healthy banana muffins 

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

An easy 5-ingredients whole wheat banana muffins recipe made with natural and wholesome ingredients. A refined sugar free banana muffins with wholewheat flour ideal for an healthy lunchbox for kids.

24 mini muffins Calories: 61 kcal

Author: Carine Ingredients Instructions

Ingredients: 
  • 1 cup wholewheat flour   
  • 1/4 cup extra virgin coconut oil melted or vegetable oil like rice bran or virgin light olive oil, melted
  • 2 eggs
  • 2 large ripe bananas mashed with a fork, use the one with black spot on the skin
  • 1 teaspoon baking soda
  • 1/4 cup maple syrup or honey or apple syrup for a lower carb recipe
  • 1 tsp. ground cinnamon optional
Directions: 
  1.  Preheat oven to 180C (355F)
       
  2.  Grease a 12-holes mini muffins tray with coconut oil. Set aside.
       
  3.  In a large mixing bowl or the bowl of your food processor with the S blade attachment, add all the ingredients in this order whole wheat flour, extra virgin coconut oil, eggs, mashed bananas, baking soda, maple syrup and cinnamon (if desired).
     
  4. Blend until combine and smooth. It is ok if you still have bites of bananas it is actually better as it adds lots of moisture to those muffins.
        If you are using a food processor it will not take more than 1 minute to prepare the batter.
       
  5. Spoon the batter into the muffin tray and bake for 10-15 minutes max or until a chopstick inserted of the centre of the muffins comes out clean.
       
  6. Flip over the tray onto a cooling rack and cool at room temperature before eating.
       
  7. You can froze those whole wheat banana muffins in zip bags and defrost them 3-4 hours before eating.
        Store in the pantry up to 5 days in a airtight container.
        This recipe makes about 20-24 mini muffins.

    Recipe Notes

    Note 1: You can replace melted coconut oil by any vegetable oil of your choice. The healthiest options will be olive oil, rice bran oil or almond oil.

Recipe from: Just a Taste

Ingredients: 
  • 4 cups frozen strawberries
  • 3 Tablespoons agave nectar or honey
  • 1/2 cup plain yogurt (non-fat or full fat)
  • 1 Tablespoon fresh lemon juice
Directions: 
  1. Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
  2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Kelly's Notes:
I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.
Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.