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Saturday, February 22, 2020

Vanilla Almond Butter

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One of my favorite nut butter's comes from Costco. I'm running low, and Costco isn't just right down the street; so I decided maybe it was time to make my own nut butter. This almond butter, with pure vanilla extract, pure maple syrup, and flaxseed oil isn't just healthy, it's scrumptious!!!

Ingredients:

- 3 cups raw almonds
- 1 tsp. pure vanilla extract
- 1 Tbs pure maple syrup
- 2 to 3 tsp. flaxseed oil


Roasting your almonds in the oven first helps so much with the flavor and texture of your nut butter. 

Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Spread almonds out evenly on baking dish. Roast/toast for 10 minutes. Let cool. Place almonds in a Vitamix blender if you have one. If you don't, food processor will do but maybe add half of the almonds and process and then the other half. (I made almond butter before in my food processor and I thought the almonds were going to break it). That's when my Vitamix blender stepped in. It'll blend those almonds up quickly with no trouble at all. Blend about 4 minutes, using your tamper to press down on the almonds and scrape the sides. If you're using your food processor, stop it to scrape the sides often. After the almonds have processed or blended for about 4 minutes, add vanilla and maple syrup. Blend for another minute. While the blender is running, drizzle in flaxseed oil. Blend until smooth. (My almond butter is thick and not oily or runny. If you prefer smoother butter, add another couple teaspoons of the oil and/or another tablespoon of the maple syrup.) Toast a piece of bread, spread the almond butter on top, add jelly or fruit and grab yourself a cup of coffee. You're all set to have a wonderful day! :) For a printer-friendly version of this recipe, Click Here. 

NOTE: If you process or blend the almonds ONLY for about 6 to 10 minutes... you also have almond butter. I wanted more of a vanilla, sweeter taste. 

"If you want the rainbow, you gotta put up with the rain." - Anonymous

Thursday, February 20, 2020

Dill Pickle Cream Soup with Potatoes and Carrots

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So when I was little, my sister and I used to play with our Dad's CB radio in his car. We even had handles. Hers was "Little Fisherman" and mine was "Picklehead". Not sure if everyone we talked to loved us on there asking what everyone's 10-20 was, but we had fun. ha ha! Anyway, my handle represented me well. I LOVED PICKLES! And I still do!!! That's why when I saw this recipe, I knew I had to try it. Did it disappoint? Not at all! 

Ingredients:

- 5 1/2 cup chicken broth
- 1-3/4 lbs potatoes, chopped small
- 2 cup carrots, diced
- 1 cup pickles, chopped small
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup sour cream
- 1/4 cup water
- 2 cups pickle juice (I strained mine to remove the seeds)
- 1 tsp. Old Bay Seasoning
- 1/2 tsp. pepper
- fresh dill


Heat a large pot over medium-high heat. Add butter and when it's almost melted, add broth, potatoes, and carrots. Bring to a boil and cook until potatoes are tender. Add pickles and cook one minute. In a medium bowl, stir together flour, sour cream, and water, making a paste. Whisk sour cream mixture (a little at a time) into the soup. As you whisk, the little flour balls will disappear in the boiling soup and it will become very creamy. Add the pickle juice, Old Bay, and pepper. Stir and cook a few more minutes. Serve immediately with fresh dill on top. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.


"Don't be surprised when nothing is working out,
 if you're not doing the work." - Anonymous 

Sunday, February 9, 2020

Instant Pot Balsamic Brown Sugar Pork Tenderloin

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I'm always looking for an amazing recipe for my Instant Pot. Got this one online and just because it's me, I had to change it up, knowing if I substituted a few ingredients or cut back on a few others, I'd like it even more. I love it when I'm right! :) This, melt-in-your mouth pork tenderloin, will leave you and your family happy and satisfied! 

Ingredients:

- 1.5 lb. pork tenderloin
- 2 Tbs olive oil
- 1 1/2 tsp. Lipton Onion Soup Mix
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 3 Tbs soy sauce
- 1/4 cup brown sugar
- 2 Tbs balsamic vinegar 
- 1/4 cup water
- 2 Tbs corn starch + 4 Tbs water

Set pressure cooker to saute' mode. Rub olive oil over pork tenderloin and then season with onion soup mix, pepper, and garlic powder. Use tongs to place tenderloin in the pot and brown on all sides. Whisk together, soy sauce, brown sugar, balsamic vinegar, and water. Add to the pot. Secure the lid and make sure the steam valve is closed. Set to PRESSURE COOK (on HIGH PRESSURE) for 10 minutes. When cook time is up, let natural release for 5 to 6 minutes, then turn the steam valve to the venting position. (I always use a towel to cover the steam vent so I don't get burned). Remove lid once float valve drops down. Remove pork from the Instant Pot and change the Instant Pot setting back to the saute' mode. Mix the corn starch and water in a little container and shake until dissolved. Add to the Instant Pot and whisk until the sauce starts to thicken. Slice tenderloin and serve with the scrumptious glaze on top. ENJOY! If you'd like a printer-friendly version of this recipe, Click Here

"Follow your heart, but take your brain with you." - Anonymous