Barbecue Vegetable Tacos with BBQ Sauce Creama

I was so excited when I found out that Jay Ducote was going to sponsor us! When I think of barbecue sauce, of course I think of the grill. What is better on a summer day than throwing some stuff on the grill for family and friends? When I have company, I like to include something for everyone. I thought doing a vegetarian taco would be a nice option. My husband, a big meat eater, was satisfied with the meatiness of the Portobello mushrooms, but don’t be shy to grab some chicken, steak or swordfish and grill it up the same way along with the veggies. Tacos are a fun dish and the Jay D’s sauce compliments the vegetables so well! I like to keep my cooking simple, so a great sauce and some vegetables makes a quick, delicious, healthy meal anytime.

Barbecue Vegetable Tacos with BBQ Sauce Crema
by Sarah M.

1 pound small portobello mushrooms, halved
1 zucchini, sliced into rounds
1 squash, sliced into rounds
1 red onion, cut into chunks
1 each yellow and red bell pepper, cut into chunks
Olive oil
Salt
Freshly ground black pepper
Jay D's Louisiana Barbecue Sauce

To serve:
Small flour tortillas
BBQ sauce crema (see below)
1/4 head red cabbage, shredded

It is important that the vegetables be cut into similar sizes so they cook evenly. Place all the vegetables in a large bowl, drizzle a bit of olive oil and season with salt and pepper. Toss all the vegetables to coat. Alternating types and colors, thread the vegetables onto skewers. Baste the vegetable skewers with Jay D's Louisiana Barbecue Sauce.

Heat grill to medium-high (350° - 400°F). Cook the vegetable skewers on the grill for about 10-15 minutes, or until the vegetables become tender and a bit charred. While cooking, turn the skewers occasionally and continue basting with the barbecue sauce.

When then vegetables are done, turn off the grill. Throw the tortillas on the grill for about 15-20 seconds a side and keep warm in a kitchen towel.

I like to serve this up family style so everyone can make their own!

BBQ Sauce Crema

1 cup sour cream
1 1/2 Tablespoons Jay D's Louisiana Molasses Mustard
Juice from 1/2 lime
1/2 teaspoon chili powder

Mix all the ingredients together until thoroughly combined. I suggest making this first so it sits and the flavors combine.

Instant Pot Burgundy Beef

The Instant Pot is such a great tool to have in the kitchen. With so many different functions, it is nice to have one appliance that does so much. I chose to slow cook this recipe because I knew I would be home all day. Having a sauté function in the same place means less mess and cleanup. After using the Instant Pot for a while, I know for sure it now has a permanent home in my kitchen.

Instant Pot Burgundy Beef
by Sarah M.

1 1/2 pounds beef stew meat
2 Tablespoons beef roast seasoning (I used this Beef Roast Seasoning from The Spice House)

3/4 cup flour

6 thick slices of bacon, diced
1 heaping Tablespoon garlic paste
1 8-ounce package of white mushrooms
1 8-ounce package of cremini mushrooms
3/4 pound pearl onions (frozen works perfectly here)
1 10.5 ounce can of tomato sauce
1 1/2 cups burgundy wine
100 milliliters (2 shots) cognac

Add the beef roast seasoning to the flour in a large bowl. Add in the beef and toss to fully coat each piece.

Set the Instant Pot to the sauté function on the more setting. Add in the bacon and sauté until the bacon is crisp. Once the bacon is done, take it out with a slotted spoon.

Add the floured meat to the pot to let it brown on all sides. This will have to be done in batches. Make sure that all the flour is browned. Add all the meat back to the pot. Right on top, add in the garlic paste, mushrooms, onions, crisp bacon, tomato sauce, wine and cognac.

Set the Instant Pot to the slow cooker function on the less setting for 8 hours.

I chose to serve this over whole-wheat egg noodles, but it would be great over mashed potatoes as well!

Golden Grahams Crusted French Toast

I was so excited when I found out that General Mills was going to sponsor 37 Cooks. Ever since I was a kid, I have always considered cereal, and breakfast in general, FUN! I especially love the products the General Mills Cereal Division sent to us because 75% of their products don’t have artificial color or flavors anymore! How awesome is that?

I love cooking breakfast on the weekends, and one my husband’s favorites is French toast. What sounds better than putting two breakfast foods together! The Golden Grahams give this a wonderful, crunchy outside. It’s a fun, different way to enjoy a classic.

Golden Grahams crusted French Toast
by Sarah M.

4 slices bread (I used whole wheat)
3 eggs

1 Tablespoon milk (I had 2%)
1 Tablespoon sugar
1/8 teaspoon cinnamon
1/8 teaspoon ginger
1 1/2 cups Golden Grahams cereal, crushed
2 Tablespoons flax meal*
2 Tablespoons butter, divided

In a shallow bowl, whisk together the eggs, milk, sugar, cinnamon and ginger. Put the Golden Grahams and flax meal into a large sealable plastic bag and crush it! I used my rolling pin, but use whatever you have handy. I like to make sure the cereal still has some texture to it. Pour the cereal mixture into another shallow bowl. One at a time, dip the bread into the egg mixture, shake to remove any excess and dip into the cereal mixture. Place on wire rack to rest a few minutes.

Heat a non-stick frying pan over medium-low heat on your stovetop. Add the butter. Once the butter melts, add your French toast and let fry a few minutes on each side until cooked through. I did two pieces at time, then repeated the process with more butter and the last two pieces.

Serve and Enjoy.

Note* I love adding flax into anything that I can, but If you don’t want to use it, add a bit more cereal.

Whole Wheat Rotini with Garden Vegetables

I really enjoy The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes. It is actually more than just a cookbook. This book is perfect if you like to plan and prepare to get yourself ready for an easy week. I find that my weeks are much smoother and enjoyable if I have a plan of what we will be eating. The variety of fast, easy meals are perfect for any family. My husband and I are looking forward to using this book to try new recipes while still being conscious of our health. If you’re looking for an easy, healthy meal plan to follow, I suggest this book. Another thing I enjoy about the book is that the recipes are not only diverse, but also easy and quick for the busy home cook.

Whole Wheat Rotini with Garden Vegetables
by Sarah M.
Adapted from Penne Rigate with Garden Vegetables, page 380 in The Six O'Clock Scramble Meal Planner: A Year of Quick, Delicious Meals to Help You Prevent and Manage Diabetes by Aviva Goldfarb

16 ounces whole-wheat penne riagte (I had a pound of whole wheat rotini on hand, so that’s what I used)

1 Tablespoon extra-virgin olive oil

1 pound hot Italian sausage (recipe says optional, but I chose to include it)
1 small red onion, diced
1 teaspoon minced garlic (about 2 cloves)
8 ounces sliced mushrooms
1 yellow bell pepper, seeded and diced (I had mini peppers on hand, so used 2 yellow and 1 red)
1 zucchini, quartered lengthwise and sliced
24 ounces red pasta sauce, any variety (I used a jar of low sodium marinara)
2 Tablespoons Worcestershire sauce
1/4 - 1/2 cup nonfat sour cream (I used 1/4 cup)

Cook the pasta according to the directions on the package

Heat a large skillet on the stove over medium-high heat. Coat the pan with the olive oil and add the sausage. I bought fresh links and took the sausage out of the skins. Let the sausage brown until almost cooked through. Add in the onions and garlic and sauté about 2-3 minutes. Add in the rest of the vegetables and stir until everything is combined. Cover the pan with the lid partially and stir periodically until the peppers, mushrooms and zucchini look almost tender. Turn the heat down a few notches and add the pasta sauce and Worcestershire sauce. Mix everything to combine well and continue to cook about 10 minutes, or when the sauce is nice and hot.

Turn the heat off on the pan. If your pan is large enough, add the pasta and the sour cream right in. Carefully toss until everything is combined.

Peppercorn Ranch Burgers

Peppercorn Ranch Burgers
by Sarah M.

For the burgers:
1 pound Cluck 'n Moo Ground
2 Tablespoons fresh ground pepper (I used both course fresh ground and course peppercorn medley)
Fresh ground salt
Grapeseed oil
6 slices center cut bacon
Fresh ground pepper
Toasted fresh rolls (I bought smaller whole wheat rolls from the deli section)

Toppings:
Romaine lettuce
Red onion, sliced
Good tomato, sliced

Homemade Ranch Sauce (recipe below)

Divide the Cluck 'n Moo Ground into 6 even parts. Wet your hands and with each part, roll the meat into a ball, flatten and put a slight dent in the middle with your thumb. I like to do this on parchment paper. Wash your hands and grab your pepper grinder! In a small bowl, grind the pepper until you have about 2 Tablespoons. Sprinkle 1 Tablespoon over all 6 patties and do a quick grind of salt over the patties, as well. Flip the burgers over and repeat.

Heat a cast iron pan over high heat. Add a touch of grapeseed oil to the pan and let it get to just smoking point. Add the patties to the pan and cook for 3 minutes on each side (internal temperature should be 165°F.)

For the bacon, preheat your oven to 400°F. Place the bacon on a rack on a sheet pan. Pepper the bacon with your pepper grinder until desired. I like extra pepper! Bake 15 minutes, check and bake a few minutes longer until desired crispiness. 

To assemble burgers:
Grab a toasted roll and slather on both the top and bottom a good helping of homemade ranch (recipe below.) Top the bottom bun with your burger patty, a piece of peppered bacon, tomato, onion and lettuce. Top with the top bun and enjoy!

Homemade Ranch Sauce

by Sarah M.

1/2 cup lowfat buttermilk

1/2 cup sour cream
1/2 cup mayonnaise (I used light mayonnaise, it's what I had on hand)
1/3 cup each chopped dill, parsley and chives
2 garlic cloves, minced well
Juice from 1/2 lemon
Salt and pepper to taste

In a medium mixing bowl, use a whisk to wish together the buttermilk, sour cream and mayonnaise. When it comes together, whisk in the fresh herbs, minced garlic, lemon juice and salt and pepper. I recommend letting this sit at least 45 minutes before dressing your burgers.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs
by Sarah M.

Olive oil
1/2 cup carrots, finely diced
1/2 cup celery, finely diced
1/2 cup white onion, finely diced
Salt and pepper
1 pound ground chicken, lean
1/2 cup good blue cheese crumbles
1/4 cup plus extra Frank’s Red Hot sauce (or use your favorite)
1 egg
2-3 Tablespoons bread crumbs (I used Italian seasoning breadcrumbs)


Heat a non-stick pan on the stove over medium-high heat. Add enough oil to coat the pan and add in the carrots, celery and onion; season generously with salt and pepper. Sauté mixture until onion is translucent and vegetables become soft; approximately 10-15 minutes. Transfer mixture to a bowl and let cool (I popped mine into the freezer for a few minutes.)

In a large mixing bowl, add the ground chicken and season with a little salt and a good amount of cracked pepper. Add in the vegetable mixture, blue cheese, hot sauce, egg and breadcrumbs. Mix to combine well. (Be careful to not over mix or the meatballs will become tough.) If the mixture seems to “wet” add more breadcrumbs.

Preheat oven to 400°F. Form meatballs into desired size, just make sure they are all the uniform. Place onto a baking sheet lined with the Mrs. Anderson's Non-Stick Silicone Baking Mat from Harold Import Company.

Spoon on a little bit more hot sauce onto each meatball. Bake at 400°F for about 20-25 minutes, then broil them for about 5 minutes, or until they become nice and brown on top.

To re-heat, spoon over a little more hot sauce and let get to temperature in a low oven.

Serve with a good blue cheese dressing with celery on the side. Enjoy!

Kale Balsamic Chicken Sausage over Lentils

If you ask anyone that knows me, I’m sure that they would be able to tell you that chicken sausage is one of my favorite foods! I could not have been more excited to find out that Bilinski’s was our first sponsor for the New Year. I got inspiration for this dish from an appetizer at my favorite restaurant. It was a cold day and it couldn’t have been more comforting. To me, this is a warm, hearty and healthy dish to have anytime.

Kale Balsamic Chicken Sausage over Lentils
by Sarah M.

2 celery stalks, finely chopped
1/2 small white onion, finely chopped
2 small carrots, sliced
2 cloves garlic, minced
Olive oil
1 Tablespoon good balsamic vinegar
1 cup green lentils
2 1/2 cup vegetable broth (use whatever broth/stock you have on hand)
1 bay leaf
Salt and pepper
Bilinski's Kale Balsamic Chicken Sausage
French bread, cut into thin slices
Gorgonzola cheese

Sauté the celery, onion, carrots and garlic in a bit of olive oil in a pan over medium-high heat until they become tender and begin to brown. Deglaze the pan with the balsamic vinegar. Toss in the lentils and stir; then add the broth, bay leaf and a few grinds of salt and pepper. Let simmer until the broth is almost absorbed and the lentils become tender (about 45-50 minutes or so.) Don't forget to take out the bay leaf before you serve.

Add the sausage to a sauté pan over medium-high until they become browned on all sides and hot all the way through.

Toast the thin French bread slices until they become crisp. Top with crumbles of Gorgonzola cheese and broil for a minute or so, just enough to let the cheese get soft and almost melty (watch carefully!)

Top the lentils with the sausage and serve with the Gorgonzola toast points.

Pork Possibilities!

I was so excited when I found out that our next sponsor was Hamilton Beach! The slow cooker I have been using for the past few years was a 2 quart high/low model. The  Hamilton Beach Set & Forget® 6 Qt. Programmable Slow Cooker puts that old one to shame! This is a wonderful slow cooker and the large 6 quart size is perfect around the holidays to cook a large quantity of food for friends and family. Put it in the night before or morning of and a great meal is cooking while you can focus on other things like actually getting a chance to enjoy your company! It truly makes cooking for a crowd much easier.

I cooked a large piece of pork that made many, many meals for my husband and I. The great thing is that there are so many possibilities for the leftovers!

Pulled Pork with Sweet and Spicy Rub

Sarah 

8 pound pork shoulder

3 Tablespoons brown sugar

2 Tablespoons hot paprika

1 Tablespoon hot chili powder

1 Tablespoon granulated onion

1 Tablespoon granulated garlic powder

1 Tablespoon mustard powder

10-15 good grinds each of salt and pepper

1 large onion, sliced thick

Avocado oil

Trim the excess fat from the pork shoulder. Mix the next 7 ingredients in a small mixing bowl with a fork. Do it slowly and use the fork to break up the brown sugar until everything is incorporated. I did these 2 steps the day before, wrapped the shoulder in saran wrap and let it rest in the fridge until the next morning.

 

When you are ready for the slow-cooker, take out the pork from the fridge and let it sit a while to get back to room temperature. Heat up a large (large!) sauté pan over medium-high heat and drizzle a little avocado oil to coat the pan.  Carefully sear all sides of the meat. Slice a large union into thick slices.  Layer them on the bottom of the slow cooker and place the pork on top. Set & Forget it on low for 12 hours.

 

The pork will be so tender the bone comes right out and the meat will shred easily with forks.  The first night I served the pork with sides requested by my husband for a delicious pork dinner: Arroz con Gandules and Fresh Corn.

 

Spicy BBQ Pulled Pork Sandwiches with Slaw

 

Leftover pulled pork

Rolls of your choice

 

Spicy Chipotle BBQ Sauce:

½ small onion, minced

3 garlic cloves, minced

1 1/2 cups ketchup

1/2 cup cider vinegar

½ cup yellow mustard

1/3 cup brown sugar

few dashes of Worcestershire sauce

3 chipolte peppers in adobo sauce, chopped

1 tablespoon avocado oil

 

Simple Slaw:

1 small head cabbage, sliced

1 large carrot, shredded

1 small onion, sliced thin

½ cup mayonnaise

¼ cup white wine vinegar

1 tablespoon celery seed

salt and pepper, to taste

 

To start the ketchup, heat a sauce pan over medium heat and all the avocado oil to coat. Add the onion and garlic and allow to sweat out for approx. 5 minutes. Next, add the ketchup, vinegar mustard, brown sugar, Worcestershire sauce and chipotle peppers. Stir and mix everything together.  Let simmer for about an hour and a half.

 

The slaw is easy and simple. Mix together well the cabbage, carrots and onion. Then add the mayonnaise, vinegar, celery seed and salt and pepper. Mix together again until nicely dressed.

 

To serve:

I heated up some leftover pork in a non-stick skillet, use your desired amount. No need to add any extra oil. Once the pork has become warm, add enough sauce to your liking. I like extra sauce! Allow to combine with the pork and heat through. I like to serve this on little potato rolls that have been toasted with the slaw right on top!

 

BBQ Pulled Pork Mac n’ Cheese

 

Leftover pulled pork

 

Cheddar Mac n’ Cheese:

1 short cut pound pasta, I used Cellentani

½ stick butter

¼ cup whole wheat flour

2 cups milk, I used 2%

1 cup sharp yellow cheddar cheese, shredded

1 cup sharp white cedar cheese, shredded

¼ cup parmesan cheese, shredded

few dashes of hot sauce, use your favorite I used Franks Red Hot

½ teaspoon mustard powder

fresh ground pepper, to taste

 

Boil the pasta in a large pot until al dente, read the box for correct cooking times.

 

In a large pan over medium heat, melt the butter. Once the butter is all melted, add the whole wheat flour and stir until it comes together and becomes darker in color.  Then add the milk, hot sauce, mustard powder and fresh ground pepper. Stir gently to combine and until the milk becomes thick. Continue to stir and add in the cheese, a bit at a time. Take off the heat and toss with the pasta until the sauce and pasta is all combined.

 

To serve:

I served this the next day using leftovers, so all I needed to do with heat and combine everything through.

 

In a non-stick sauté pan, heat up the desired amount of pork. Once it warms through, add the desired amount of BBQ sauce until both are hot and combined. Do this on one side of the pan so you can heat up the mac n’ cheese on the other side (again, your desired amount.) Once the pork and pasta are all warm, mix it all together!

 

This was one of my husband’s favorite ways to eat the pork. Other great uses for leftover pulled pork include nachos, tacos, pizza, quesadillas, empanadas, soup, chili.. there are tons of possibilities! 

Peanut Butter, Date, and Fruit Smoothie

I have been loving my blender lately to make nutritious smoothies. When I received my surprise ingredients for this challenge, I started thinking of how could I put them together. You guys know I am all about simple, easy, quick recipes and this is definitely one of them!

Peanut Butter, Date and Fruit Smoothie
by Sarah M

1 cup strawberries, halved
1/2 cup blueberries
1/2 frozen banana
3 dates, pitted and chopped
1/2 Tablespoon ground flaxseed
1 Tablespoon homemade peanut better (recipe below)
1/2 cup milk (I used 2%)

Add all ingredients in order to your blender and blend it up! I pulse mine a few times to get everything started and then blend it for a few minutes until everything comes together. Couldn't be more easy, right? It is really tasty, and the dates play a big part in bringing a natural sweetness.

2-Ingredient Peanut Butter

by Sarah

2 cups salted peanuts
1 Tablespoon coconut oil, melted

Add the peanuts to your food processor. Pulse until the peanuts get small and crumbly. Keep processing until you see the peanuts coming together and then add the coconut oil. Continue to process until the peanuts become smooth. This will take about 10-15 minutes.

The result will be a peanut butter with a bit of texture to it; not quite as smooth as what you go out and buy. Store in a small container (2 cups of peanuts made 1 cup of peanut butter) and keep in the fridge.

Cajun Stuffed Clams

The Slap Ya Mama Jambalaya dinner mix is so packed with flavor it does not take much more to make a wonderful Cajun meal!

Salmon Cakes

Salmon Cakes
by Sarah M.

1/2 cup white onion, diced fine
1/3 cup red bell pepper, diced fine
1/3 cup celery, diced fine
1 teaspoon capers, chopped
2 cubes Dorot Crushed Garlic
2 cubes Dorot Chopped Basil
2 6-ounce cans Alaskan salmon, boneless and skinless
1 egg
1 heaping Tablespoon ground flaxseed
zest of 1 lemon
about 1 cup panko breadcrumbs
olive oil

Slow-Cooker Beef Stew

I love my slow cooker, but since I cook just for just my husband and I most of the time, I own a small 2-quart model. If you will be cooking in a larger model for your family, please double this recipe. I find that the 2-quart size is just perfect for us. I love being able to throw ingredients in it and when we are ready for dinner we have a wonderful hot meal. My crock pot meals are some of our favorites!

Greek salad with Marinated Grilled Chicken and Lemony Dressing

I absolutely love lemon! When I started looking on the website of our awesome sponsor, The Spice House, a few of the spices with lemon notes jumped out to me. There are a lot of choices which are all great, but when I saw the Sunny Greek Islands Salt-Free Seasoning, I really liked the idea of doing something Greek inspired. I also love salad, so it was no wonder I immediately thought of this recipe.

Holiday Pretzel Bites

When I think of the holidays, my mom always comes right to mind. She loved when the holidays rolled around. She loved to decorate the whole house and cook all the delicious big holiday meals. She was also the number one baker, making dozens and dozens of different types of Christmas cookies each year. I don’t bake, but there is one treat she used to make which I can pull off!

Holiday Pretzel Bites
by Sarah M

Mini pretzels
Rolos candy
Pecans

Have a Happy Don't Put All Your Eggs in One Omelette Day with Sunny Side Up Eggs, the easy way!

Since I have learned how to make an egg with a perfectly runny yolk, but with the whites cooked all the way, this is now my favorite breakfast. 

Sunny Side Up Eggs, the Easy Way!

by Sarah G

1 egg

1 pan over medium hot heat

cooking spray

salt and pepper, other seasonings to taste

1 piece of your favorite toast or bread

hot sauce to garnish

 Spray your hot pan with a few sprays cooking spray (feel free to use a little pat of butter or even better some bacon fat…yum).  Slowly crack your egg into the pan without breaking the yolk.  I know that part is sort of a "duh!" point, but even that took me a try or two.  We ate a lot of eggs on Sundays for a while!  

Have a Happy Don't Put All Your Eggs in One Omelette Day with Everything/Anything in the Fridge Eggy Scrambles!

Pretty straightforward  right?  I love preparing individual egg scrambles and putting them in the fridge so all you need to do in the morning is make some coffee, put a frying pan over medium low heat and grab a spatula.  Follow the title!  Throw in whatever you have that sounds good to you and don't forget about those leftovers!

Herb & Oil Angel Hair with Roasted Shrimp

This dish is delicious and quick, everything comes together in about 10 minutes!

Mediterranean Baked Feta

One word to describe Sciabica's olive oils is that they are heavenly!  What a wonderful ingredient to work with... who knew I have been using inferior olive oils this whole time!

Meet Sarah!

My twin brother and I were adopted from Costa Rica when we were three.  We grew up in a very loving home by the best Mom and Dad anyone could wish for.  My Mom was the main cook in the house, always preparing a comforting classic meal that included a protein, a vegetable and a starch.  In 8th grade, my Grandmother moved in with us and did a lot of the cooking and baking.  It was always delicious.  While my Dad didn’t do a lot of the daily cooking, he is quite the master when it comes to things like chili, pasta sauce, ribs and shrimp scampi.  Thinking back, I grew up eating very, very well!

I never took an interest in being in the kitchen except for when it was time to eat.  I now regret this because the beloved foods I grew up eating were lost when my Mom passed away in 2007.  I wish I had taken the time to learn more about how she did things in the kitchen.  I still dream of

Frozen Banana Coffee “Ice Cream”

Have you guys heard about this?? I've seen it all over the Internet and can attest that it is amazing! 1 ingredient, healthy “ice cream!!” Its healthy, creamy, and delicious. This is a must do for any ice cream lover and the delicious coffee just makes it extra special.