Updated Falafel

Just thought I would update my picture of this yummy dish. These are so great when you don't want something hot since we are in the middle of the hot summer. Sorry for those of you who have already seen this recipe but I know I have new people come and visit my site so here is an oldie but a goodie.We love all kinds of food from all over the world around our house. My husband had to live over in Egypt for a time for school and ate a lot of falafel over there. It is one of there main staples. They eat it inside pita bread as a sandwich. We love these little fried patties ever since he asked me to make them. We have been making them for years. Even if you think you don't like garbanzo beans you must give these babies a try. paired with pita bread, lettuce, tomatoes, feta cheese(or whatever cheese you like for that matter), avocados, and yogurt cucumber sauce make these irresistible!!



Falafel
1 can garbanzo beans(chickpeas)drained and rinsed
1/2 large onion roughly chopped(about 1 cup)
2 T. fresh parsley or you can use 1 T. dried
2 T. fresh cilantro
3/4 tsp salt
1/2-1 tsp. dried hot red pepper(depending on how hot you want it)
4 cloves, or 2 tsp minced garlic
1 tsp cumin
1 tsp baking powder
4-6 T. flour (I ended up using almost 10 T.)

Put onion, parsley, cilantro, hot pepper, salt, garlic, and cumin in a food processor or blender and blend till onion is small. Dump in the beans and process until well blended but not totally pureed. Sprinkle in the baking powder and 4 T. of flour and pulse. YOu want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered for several hours. Form the chickpea mixture into little patties about the size of a sausage patty. Heat 3 inches of oil to 375 degrees and fry the patties for a few minutes, or until browned, on each side. Drain on paper towels and serve with pita bread, and any toppings you would like as I mentioned above.



Garlic Herb Butter Spread

Where do I begin with this wonderful butter spread? It is truely out of this world delicious!!! It is awesome on any kind of bread or roll(except sweet breads ofcourse) but we first had it on the rosemary bread I posted.here I found this recipe over at Mel's Kitchen Cafe just like the rosemary bread recipe. If you love butter spreads go try this one you won't be disappointed and just try to only have one slice of bread!! You won't be able to stop believe me!!!

Garlic Herb Spread

Makes about 2 cups spread

8 oz cream cheese, softened

2 sticks of butter, softened

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp sugar

1/2 tsp oregano

1/4 tsp pepper

1/8 tsp thyme

1/8 tsp basil

1/4 tsp parsley

1/8 tsp celery salt

1/4 tsp salt

In a medium bowl, whip the cream cheese and butter with a handheld mixer until light and fluffy and smooth. Add the spices and herbs and mix until well combined. Serve at cool room temperature with slices of bread. Keep leftovers in the fridge. Keeps for a long time!!!

Berry swirled Cheesecake

As I have said before on this little blog, I love love cheesecake!! I already have a great plain cheesecake recipe but I wanted to spice it up a little bit so I decided to add some triple berry pie filling to the batter. It was yummy and  nice to have a cheesecake with a little bit of something else in it and that my kids weren't a mess after. 

Berry Swirled Cheesecake

1 1/2 cup graham cracker crumbs

1/4 cup melted butter

4 (8 oz each)pkgs of cream cheese at room temp.

1 1/2 cups sugar

3/4 cup cream

4 eggs, room temp.

1 cup sour cream

1 T. vanilla

1/4 cup flour

1(20 Oz) can triple berry pie filling(or filling of your choice)

Mix graham cracker crumbs and butter and press into a 9 inch springform pan. Beat the cream cheese, add the sugar and mix until creamy and smooth. Beat in the cream. Add the eggs, one at a time, beating only to incoporate. Mix in the sour cream, vanilla and flour and mix till well combined. Fold in the pie filling and mix. Pour over the crust. Bake at 325 for 1 hour and 15 minutes or until the center is almost set. Turn off the oven and let sit in the oven for 1 1/2 hours. Take out let the cheesecake come to room temp than put in th fridge overnight or for 3-4 hours until chilled.



Zucchini Bread

Summer is in full bloom here and those of you who grow gardens know that if you plant zucchini you always have it coming out your eyes and ears. Now where we live I can't plant a garden(i would if I could)but several of my friends do and they always give me a lot of stuff from there gardens that they can't eat. I sure do love being able to have that and am thankful they are willing to generously share with us. I was given a bunch of zucchini the other day from my friend Tami and after we had some for dinner I decided to make zucchini bread with the rest of it. Now I didn't have a zucchini bread recipe in my Arsenal so I decided to go looking for one. Not a single one really jumped out at me so I just made this one up on my own and it was so yummy!!Your kids won't even know there is zucchini in there unless you tell them. So If you love zucchini bread and you have it coming out your ears give this bread a try it won't disappoint!!!
Zucchini Bread
 1 1/2 cup butter(don't substitute for anything else)
 2 cups sugar
 1 1/2 cup brown sugar
6 eggs
1/2 cup greek yougurt
 4 tsp vanilla
 4 cups grated zucchini(skin and all no need to peel it)
 4 c. whole wheat flour
 2 c. flour
2 T. cinnamon
 1 1/2 tsp salt
 2 tsp baking soda
 2 tsp. baking powder

Cream the softened butter with the sugars until light and fluffy. add the eggs and mix well. Add the vanilla and greek yougurt and mix well. Stir in the zucchini. In a another bowl mix all the dry ingredients until well combined. Add the dry ingredients to the wet and just stir until combined. Do not overmix. Pour into greased bread pans and Bake at 350 degrees for 50-60 minutes or until a knife inserted in middle comes out clean.
Makes 5-8x4 inch loaves.
Just cut recipe in half if you don't want so many loaves.
They do freeze well or you can give some to your neighbors. They will thank you!!!

Slow Cooker Salsa Verde Chicken

Yet another crockpot success!!! I love finding recipes that I can put in the crockpot at lunch and forget about it until it is time to eat at dinner. This chicken was creamy and delicious with just a little hint of spice and if you make it with yougurt instead of the sour cream it is very healthy for you which is a winner in my book as well.  

Slow Cooker Salsa Verde Chicken

6 boneless chicken breasts(about 4 oz each)

1 onion chopped(optional)

1 T. fresh minced garlic

1 1/2 tsp cumin

1 tsp oregano

1 tsp salt

1 tsp pepper

Juice of 2 limes

1(16 oz) jar green salsa, any brand you like)

2 cans white beans,drained and rinsed

1 1/2 cup sour cream or plain greek yogurt(can use low fat or fat free) I used 1 cup greek yogurt and 1/2 cup full fat sour cream

Plave chicken in the slow cooker(frozen or thawed) Mix all the other ingredients, except the sour cream/yogurt and pour over the chicken. Cook on low for 6-8 hours or high 3-4 hours. About 30 minutes before you want to eat.  Shred the chicken and put back into the crockpot and add the sour cream/yogurt. Let it Heat through then serve over rice of your choice or quinoa.

Chocolate Truffle Cake

So I posted this cake a few years ago but I made it again for my hubby's birthday just a few weeks ago and finally took a better picture of it so I thought that I would repost the recipe with the better picture plus I am sure some of you didn't even know I had posted this. This cake is delicious and so easy!! One of the best chocolate cakes I have ever had trust me!! if you are craving a chocolate cake go make this one quick!!!!

>Chocolate Truffle Cake
1 box chocolate cake mix
1 stick of butter
1-16 oz container sour cream
5 eggs
1 large box chocolate pudding(8oz)
1 bag chocolate chips (your choice)

Combine cake and pudding mixes. Then create a well in the middle of mixture and dump the sour cream, melted butter, and eggs in. Mix all together until well combined; the mixture will be really thick. Then dump in the chocolate chips and stir. Pour into a well greased bundt cake pan. Bake at 325 degrees for about 50-55 minutes or until a toothpick inserted in the center come out clean. Let cool 10 minutes them flip it out onto a serving platter. Frost with chocolate frosting or it is great without frosting as well. Chocolate Chip Frosting 1 1/2 cup sugar 1/2 cup milk 1 1/2 cup chocolate chips(I use milk chocolate but use whatever you like) 2 tsp. vanilla 1/2 stick butter In a saucepan bring to boil the sugar, milk, and butter and boil for 45 seconds. Take off heat and add the chocolate chips and the vanilla stir until smooth. Let cool for about 10 minutes then spread over cooled cake!!! Yummy!!!!

Balsamic Butter Pasta with Roasted Asparagus

So I found this gem of a recipe over at Mel's Kitchen cafe. I spotted it awhile ago and have had it bookmarked to try. Since asparagus was on sale here last week I decided to pick some up and finally give this recipe a try. Now if you don't like asparugus or it is a little pricey you can always use broccoli or fresh green beans. They would be just as good in this recipe. We love pasta and i have to say that I am more adventurous in that department than my hubby and kids. They are kind of boring and usually only like a red sauce or alfredo so when they claimed they really liked this I was excited!!! This dish is super easy and comes together fast. It is great for a weeknight meal when you are in a hurry and short on time. If you want a lighterish(I am sure I made that word up)and fast supper give this pasta a try!!!  

Balsamic Butter Pasta with Roasted Asparagus

Serves 4-6

1 lb fresh asparagus, green beans, or broccoli

1 T. olive oil 

1 tsp salt

3/4 tsp pepper

1/2 cup balsamic vinegar

2 tsp brown sugar

1 lb your choice of pasta

4 T. butter, cut into pieces

1/3 cup Parmesan Cheese, plus more for Serving

Heat oven to 400 degrees. Snap the tough ends off the asparugus and throw away. Cut the asparagus in 1 inch pieces,(if using green beans do the same and if using broccoli just into bite size pieces)Put the asparugus or whatever veg you are using on a rimmed baking sheet and toss with the olive oil, 1 tsp salt, and 3/4 tsp pepper. Roast in the oven till tender, about 15 minutes. Remove from the oven and set aside.

While the asparugus roasts, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 T, about 5-10 minutes. Stir in brown sugar and an additional 1 tsp salt and 1/4 tsp pepper.  Remove from the heat.

Cook the pasta according to the package directions. When done drain water. Return to pot and toss the pasta with the vinegar mixture and butter. Toss to combine well. add the asparagus (veggie of your choice) and the parmesan cheese and mix well. Serve immediately with more cheese. French bread and a green salad!!!

Yum!!!

Slow Cooker Sweet n Sour Chicken

Another Crock pot Recipe and who doesn't love putting dinner in the pot in the morning and forgetting about it till dinner and it is done. It is simple and delicious. Like I have mentioned many times before we are suckers for all things that you can serve over rice. My kids ofcourse gobbled this up and I am sure yours will to. Sweet and tangy all in one this is a winner!!!

Slow Cooker Sweet n Sour Chicken

 1 cup water 1 cup brown sugar I used dark brown but either kind will do

 1 cup white sugar

 2/3 cup red wine vinegar(or you can use white)

 6 T. lemon juice

 6 T. Soy sauce

 6 T. tomato paste

 1 T. fresh minced garlic

1/4-1/2 tsp ground ginger

 1/4 tsp peppe

r 1 tsp Siracha hot sauce(find in asian section of all stores)

 5-6 chicken breasts

, chopped in large chunks

 1 whole onion chopped

 1 green or red bell pepper chopped(I didn't have one but will use one next time)

 1 1/2 cup fresh pineapple(can use canned but doesn't taste as good if you ask me)

 2/3 cup water

 2/3 cup cornstarch

 Mix the first 11 ingredients in the crock pot and mix well. Add the chicken, onion, pepper, and pineapple pieces and mix well. Place the lid on it and cook on low for 5-6 hours until chicken is cooked and tender. About 45 mins-1 hour before eating mix the 2/3 cup water and cornstarch pour in the the chicken in crockpot and stir well. Let cook for 45min-1 hour more. Serve over white or brown rice!!! Yum!!! Note: if you like your veggies and pineapple crispier and not so mushy than add them when you add the cornstarch and water mixture. It us up to you to do it how you like it!!

Pumpkin Cinnamon Swirl Bread

So I need to begin by saying this bread is divine especially as toast. I have always loved me some cinnamon swirl bread but it is so expensive in the stores for a tiny little loaf so about a year and a half ago I went on the hunt for a good homemade recipe. I never found one that I totally loved so I decided to creat my own and add pumpkin to it another one of my favorite things. Now who doesn't love pumpkin with cinnamon I mean come on. If you are the bread making kind of person I highly encourage you to give this bread a try. The recipe makes 6 loaves. I usually make all 6 and freeze half of them so we can have it when we want but you are more than welcome to scale down the recipe for your needs.

Pumpkin Cinnamon Swirl Bread

 1 1/2 cup warm water

 1 1/2 cup warm milk(I used whole but I am sure any would work)

 3 T. yeast

1 T. sugar

 4 eggs,room temp

 2/3 cup canola oil(or vegetable)

 1 1/3 cup brown suga

r 2 2/3 cup pumpkin

 2 tsp salt

 3/4 tsp ginger

 3/4 tsp nutmeg

 1 T. cinnamon

 1 c. raisins or craisins(optional I have made with both)

 1/2 c. ground flax seeds

 13-15 cups flour(I used half white and half whole wheat)

 Filling:

 1/2-1 cup butter, softened(just use how much you like. sometimes I use the whole cup sometimes less)

 1- 1 1/2 cup brown sugar

 4-5 T. cinnamon

 In a large bowl or bowl of your mixer, place the warm water and milk yeast and sugar. Mix and let stand for about 10 minutes until mixture is foamy and yeast dissolved and activated. Next add the eggs, oil, brown sugar, pumpkin, salt, ginger, nutmeg, 1 T. cinnamon, flax seeds, and half of the flour and mix until well combined. Continue mixing in the rest of the flour until you have a soft, pliable dough but not a sticky dough. HOw much flour you add depends on the humidity and altitude you are at. I always add more flour because I live in a humid place. Add in the craisins or raisins if using. Dump dough out and knead by hand a few times. Place in a greased bowl, cover with a cloth and let raise till doubled in size, about 1 hour. Punch down and divide into 6 pieces. Roll each piece into a rectangle, spread some butter over all the surface, sprinkle with desired amount of brown sugar and cinnamon, then roll up jelly roll style and form a loaf and place in a greased bread pan. Repeat with remaining 5 pieces. YOu may use more or less amounts of the filling ingredients depending on your preference but we tend to like a lot of filling in ours. Cover the loafs and let raise till doubled in size again, take about 30 minutes to 1 hour depending on how warm your home is. Place in a 350 degree oven and cook for 35-45 minutes until golden brown. Serve with butter Yummm!!!!!!!

Chocolate and Peanut Butter Squares

I found these little gems on pinterest and new I had to try them out. Boy where they divine!! For all you peanut butter and chocolate fans out there this recipe is for you. So simple to make and fast as well. If you need a peanut butter and chocolate fix these babies are for you.

Chocolate Peanut Butter Squares
1 pound white chocolate(i just used white chocolate chips)
1 cup creamy peanut butter
1 1/2 cups chocolate chips or 12 oz of chocolate
1/2 cup heavy cream(no sustitutions)

Line a 9x9 or 8x8 inch pan with parchment or waxed paper, leaving an overhang. Melt your white chocolate in the microwave for about one minutes, stir until chocolate is melted and creamy. Add the peanut butter and stir until blended and smooth. You may need to microwave an additional few seconds to get chocolate to melt all the way. (i had too but watch closely don't cook to long) Spread this mixture into your pan. Refrigerate for 15 minutes or until a bit firm.

In another bowl melt the chocolate or chocolate chips with the heavy cream in 30 second increments(in the microwave), stiring after each increment, until smooth and creamy. Pour over the peanut butter mixture . Chill for 3 hours or until set. Later, lift out the candy and cut into small squares or shapes with a quality small cookie cutter.