Chef Mom

Orange Creamiscles 

Author: Oven Love
Recipe type: dessert
Serves: 6-8

Prep time
5 mins

Prep Time (with freezing)
6 hours

Total time
6 hours 5 mins

Ingredients: 

 

  • 1 cup orange juice (fresh or frozen. you could also use orange juice concentrate for a stronger orange flavor)
  • 1 cup heavy cream or full fat coconut milk (you could also substitute melted/very soft vanilla ice cream)
  • 3 tablespoons honey
  • ¼ teaspoon orange extract
  • ½ teaspoon vanilla extract

 

Directions: 
  1. In a medium bowl, whisk all ingredients together.
  2. Pour mixture into popsicle molds. Let set for 30-60 minutes, then add popsicle sticks. Freeze for another 4-6 hours or until frozen.
  3. When you’re ready to serve, run some warm water along your popsicle mold to loosen the popsicles and serve immediately.

 

 Strawberry Yoghurt Popsicles

Make: 6 - 8 sticks (depending on your popsicle moulds)

Time: 10 minutes

This recipe is from "Bits of Taste" Blog! I loved this recipe so much I had to share!

See more at: http://bits-of-taste.blogspot.ca/2011/09/strawberry-popsicles.html#sthas...

Ingredients: 

For strawberry puree:
250g strawberries (leaves removed and cut into pieces)
1 tbsp honey

For yogurt mixture:
180g (3/4 cup) Plain Yogurt
1/8 cup fresh milk
1 tbsp honey

Directions: 

1. Remove the leaves on the strawberries. Then, gently rinse the strawberries and cut into pieces. Place strawberries in a blender and puree. Pass through a fine sieve into a measuring cup. (You should have 3/4 cup puree). Stir in honey and adjust to taste. Set aside.

2. Pour the yogurt into a bowl. Stir in the milk a little at a time until the yogurt is thinned enough that it can be poured. Then, add in the honey and adjust to taste. Set aside.

3. Pour an inch of yogurt into the popsicle moulds, then an inch of strawberry puree, and repeat until the moulds are filled. Use a chopstick or skewer to gently swirl the liquids together. Then, insert the sticks and close tight. Freeze at least 8 hours or overnight, until the popsicles solidify.

4. When it is ready, take out the popsicles from the freezer. Run the moulds under tap/ warm water and wiggle gently the sticks to free the popsicles from the moulds.

Note:
• Adjust the amount of honey according to your taste.
• Use Greek-style yogurt if you can find in your local hypermarket. The popsicles will be creamer and tastier.
• Use large and red strawberries to produce more sweetness and juiciness.
• Use Organic raw honey for better taste.
• Passing strawberry puree through a fine sieve is to remove the seeds and also make the puree smoother.
• You may use empty yogurt pots if you do not have popsicle moulds, insert the stick after 1 hour of freezing. -

See more at: http://bits-of-taste.blogspot.ca/2011/09/strawberry-popsicles.html#sthas...

 grilled ham and pineapple
Recipe from Good Gracious
Prep Time: 15 minutes plus 2 hours marinating/Total time: 2 hours 30 minutes. Serves 4.
Head to the site here for the recipe.
Ingredients: 
  • Ham cubes (or slices)
  • Pineapple (pre-heat if fresh)
  • Skewers
  • 1/4 Cup Pineapple Juice (pre-heat if fresh)
  • 2 T Soy Sauce
  • 2 T Brown Sugar
  • Ginger to taste
Directions: 
  1. Place ham and pineapple on skewers.
  2. Mix juice with remaining ingredients.
  3. Marinate for 2 hours.
  4. Baste on the grill Grill until heated through

 Honey Yogurt Berry Pops

Recipe from Joylicious

Prep Time: 5 minutes/Total time:3 hours.

Makes 8 bars.

 

Ingredients: 
  • 2 cups 0% Greek Yogurt, I used Fage (Chobani will work as well)
  • 1/2 cup raw honey
  • 1 cup mixed berries, washed (blueberries, strawberries, blackberries)
Directions: 
  1. Blend yogurt and honey together in a large bowl.
  2. Fold mixed berries in.
  3. Transfer into a container with a spout so the mixture can be poured into popsicle molds. Fill popsicle molds close the top and put in popsicle sticks.
  4. Freeze for 3 hours or overnight. You can use any of the remaining mixture and blend it with some ice for a yogurt berry smoothie!

 

Recipe from Brownie Bites
Prep Time: 10 minutes/Total time: 30 minutes. Serves 4.

Ingredients: 


    2 pounds potatoes, peeled and quartered
    2 tablespoons sour cream
    1 large egg yolk
    ½ cup chicken broth (cream can be used for a richer version)
    Salt & pepper, to taste
    1¾ pounds extra-lean ground beef
    1 carrot, peeled and chopped
    1 onion, chopped
    2 tablespoons butter
    2 tablespoons all-purpose flour
    1 cup beef broth
    2 teaspoons Worcestershire sauce
    ½ cup frozen peas
    1 teaspoon ground paprika
    2 tablespoons chopped parsley

Directions: 
  1. Boil potatoes in water with salt until tender, 12-15 minutes. Drain.
  2. In mixer bowl, combine sour cream, egg yolk, salt, pepper, and chicken broth (or cream) with potatoes. Mash until smooth.
  3. While potatoes boil, brown and crumble ground beef in a skillet coated with cooking spray. Season with salt and pepper. Season meat with salt and pepper. Drain excess fat from pan.
  4. Add chopped carrot and onion to the beef. Cook veggies with meat 5 minutes, stirring frequently.
  5. In another small skillet over medium heat melt butter and add flour until a roux is formed. Whisk in beef broth and Worcestershire sauce. Thicken gravy for 3-5 minutes.
  6. Add gravy to meat and vegetable mixture. Stir in peas.
  7. Preheat broiler to high. Fill a glass casserole dish with meat mixture and cover with potatoes.
  8. Top potatoes with paprika and broil until potatoes are brown.
  9.  Remove dish from oven, sprinkle with parsley, and serve.

 

ham and pineapple kabobs

Recipe from Good Gracious

Prep Time: 15 minutes plus 2 hours marinating/Total time: 2 hours 30 minutes.

Serves 4.

Ingredients: 
  • Ham cubes (or slices)
  • Pineapple (pre-heat if fresh)
  • Skewers
  • 1/4 Cup Pineapple Juice (pre-heat if fresh)2
  •  T Soy Sauce
  • 2 T Brown Sugar
  • Ginger to taste
Directions: 
  1. Place ham and pineapple on skewers.
  2. Mix juice with remaining ingredients.
  3. Marinate for 2 hours.
  4. Baste on the grill Grill until heated through

Shredded beef tacos 

Recipe from Give Me Some Oven

Prep Time: 15 minutes/Total time: 6 hours. Serves 4-6.
Head to the site here for the recipe.
Ingredients: 

1-2 Tbsp. extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced (I love spice and used two!)
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas
Favorite taco toppings (**ideas below**)

Directions: 

Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Some topping ideas include:
guacamole or avocado
fresh salsa
Mexican rice
grated cheese
fresh lettuce
tomato
onion
cilantro
squeeze of lime juice

 

Ali’s Tip:

If you’re like me and rarely make it through an entire can of chipotle peppers in adobo sauce, would highly recommend chipotle powder! It’s now available in most grocery stores, and is so fun to have on hand. For one pepper, I usually substitute in around 1/2 tsp. of the powder.

 Sweet and Sour Meatballes

Prep Time: 15 minutes/Total cooking time: 30 minutes. Serves 6-8
Head to the site here for the recipe.

Ingredients: 

2 pounds lean ground beef

2 eggs

1 cup dry bread crumbs

1/2 cup finely chopped onion

1/2 teaspoon ground ginger

1 teaspoon seasoning salt

1/2 teaspoon ground black pepper

2 teaspoons Worcestershire sauce

2 teaspoons granulated sugar    

1 (20 ounce) can pineapple chunks, drained with juice reserved

1/3 cup water

3 tablespoons distilled white vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

3 tablespoons cornstarch

1/2 teaspoon ground ginger

1/2 teaspoon seasoning salt

1 large carrot, diced

1 large green bell pepper, cut into 1/2 inch pieces

Directions: 

 

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.

  2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.

  3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.

  4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.

  5.  Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

 

Baked Macarorni

Recipe from Ang Sarap

Prep Time: 20 minutes/Total time: 45 minutes. Serves 4-6.

Head to the site here for the recipe

Ingredients: 

400g macaroni
400g minced beef
400g minced pork
6 large tomatoes, chopped
1 large white onion, chopped
1 pcs green capsicum, chopped
4 cloves garlic, minced
1/2 cup tomato paste
1 1/2 cup beef stock
2 tbsp sugar
1/4 cup white vinegar
1/2 tsp cayenne
freshly ground black pepper
olive oil
salt
grated cheddar cheese

Directions: 
  1. Cook macaroni according to packet instructions, once cooked drain then set aside.
  2. In a pan add olive oil then sauté garlic, onions and green capsicum. Cook for 3 minutes.
  3. Add tomatoes and cook until tender.
  4. Add beef and pork mince and cook until light brown in colour.
  5. Add beef stock, vinegar, tomato paste, sugar and cayenne. Simmer for 20 minutes.
  6. Season with salt and pepper.
  7. Combine together macaroni and meat sauce, mix it evenly then place on a casserole or baking dish. Top with grated cheddar cheese then bake in a 180C preheated oven for 20 minutes.
  8. Remove from oven then let it cool before serving.

Hamburger Helper

Recipe from Fat Girl Trapped in a Skinny Body
 
Prep Time: 10 minutes/Total time: 30 minutes. Serves 4-6.

Ingredients: 

Hamburger Helper:
•3 cups (24 oz) marinara sauce (storebought or homemade)
•1 batch easy alfredo sauce (recipe below)
•1 can (15 oz) diced tomatoes, with juices
•2 cloves garlic, minced
•2 lbs ground beef (I used extra lean)
•1 1/2 lbs penne noodles (I used whole wheat)
•pinch of salt and pepper
•Garnish: parmesan cheese and julienned basil

Easy Alfredo Sauce:
•4 tbsp unsalted butter
•3/4 cup heavy cream
•1/2 cup grated parmesan cheese
•pinch of nutmeg
•Black pepper and salt to taste

Directions: 

To make the alfredo:

Melt the butter in a large sauté pan set over low heat. Add the cream to the butter as it melts. Stir occasionally (keeping the heat on low). Let it simmer for about 15 minutes. When it’s reduced slightly, add the parmesan cheese, nutmeg, salt and pepper and stir. Set aside while you make the rest of the sauce. Stir the alfredo occasionally. Note: if the alfredo is WAY too thick for your liking, add some extra milk or cream (1 tbsp at a time) after it’s simmered and reduced.
 
To make the hamburger helper:

Brown the ground beef in a large skillet then drain the fat.

Add the garlic to the drained beef and cook for about 30 seconds. Then add the marinara and diced tomatoes. Bring to a boil. As soon as it starts to boil, turn down the heat to low and simmer for 30 minutes, stirring occasionally. Add the alfredo sauce a few minutes before you add the noodles.
 
While the sauce is cooking, boil the pasta noodles.

Using a slotted spoon (or pasta scoop) spoon the noodles into the sauce pan.

On a low heat, mix the noddles and sauce for about 3 minutes. Note: if you sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time.
 
Serve immediately with parmesan cheese and julienned basil on the top.

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