Category Archives: Tasty Food

Buttermilk Biscuits for Valentine’s

Happy Valentine’s Day, my friends! I’ve been wanting biscuits lately so I finally whipped up a batch yesterday. I had forgotten just how easy biscuits are to make and just how delicious they are fresh from the oven. Mmm… warm biscuits! Yum! And because it’s Valentine’s… I made¬†half the batch into heart-shapes. ūüôā

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Buttermilk Biscuits (recipe originally found here on MyRecipes)

Ingredients:

2 1/2 cups self rising flour
1 stick butter
1 cup buttermilk

Directions:

1. Preheat oven to 475.

2. Grate butter using large holes of a box grater. Toss together grated butter and flour in a medium bowl. Chill 10 minutes.

3. Make a well in center of mixture. Add buttermilk, and stir 15 times. Dough will be sticky.

4. Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

5. Roll dough to 1/2 inch thickness. Cut with a 2 1/2 inch floured round cutter, reshaping scraps and flouring as needed.

6. Place dough rounds on greased cookie sheet or glass pan. Bake 15 minutes or until lightly browned.

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If you are looking for a good old fashioned biscuit recipe – this is it!

Tonight we’ll be celebrating Valentine’s with our normal Tuesday night crew (for those who don’t know, we have eaten dinner with the same group of friends nearly every Tuesday night for the past 5 years). The¬†guys are making dinner for the ladies and Christopher is in charge of veggies¬†so I’m excited about that (he’s a great cook!). I’ll be sure to let you know how that goes later this week! ūüôā

Love Rach

 

18 Favorite Go-To Healthy Recipes

A couple of years ago we found out that I need to control the number of carbohydrates I eat at a time. To be clear, it’s not a carb-restricted diet, it’s a carb-distributed diet. Meaning that I can still eat carbohydrates, I just need to limit how many I eat at a time. Which for the girl who loves giant piles of spaghetti and could put away a pizza by herself… this was difficult news. But in the long run it has actually been awesome for me. Once I started eating the way my body needs (carb-distributed, higher protein, and every 2-3 hours!) with good quality calories, I noticed a HUGE difference in how I felt overall. So today I want to share my favorite go-to healthy recipes that I’ve loved over the past couple of years.

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SALADS:

healthier taco salad

A Healthier Taco Salad

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Greek Salad

cobb salad (2)

Cobb Salad

kielbasa and cabbage

Kielbasa & Cabbage Skillet (not really a salad, but I didn’t have another category for this to go in, ha!)

SANDWICH:

prosciutto and rocket sandwiches (2)

Prosciutto & Rocket Sandwiches (I’m generally not a big sandwich person, but I LOVE this one we discovered while in Italy!)

SOUPS:

Chicken Enchilada Soup (3)

Chicken Enchilada Soup

our chili

Chili (can also be used for Chili Stuffed Sweet Potatoes)

veggie soup

Vegetable Soup

taco soup

Taco Soup

minestrone soup

Minestrone Soup

CHICKEN:

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Cayenne Rubbed Chicken with Avocado Salsa

chicken broccoli bake

Chicken Broccoli Bake

chicken stir fry

Chicken Stirfry

SWEET POTATOES:

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Buffalo Chicken Stuffed Sweet Potatoes

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Enchilada Stuffed Sweet Potatoes

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Shepherd’s Pie with Sweet Potato Topping

SEAFOOD:

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Shrimp Fajitas

baked salmon (2)

Baked Salmon

Tell me, what are some of your favorite go-to healthy meals?

Love Rach

Greek Salad

I am way behind on sharing this post. I meant to share it soon after we got back from Europe last fall and yet somehow it kept slipping away from me. So here we are today, months later, talking about one of the best things we discovered in Greece… the Greek Salad!

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Greek Salad is such a simple thing. I’m not sure why we over complicate food sometimes. Both¬†times I’ve traveled to Europe I¬†have been amazed at how simple some of their most delicious dishes are (like pizza in Italy!). The Greek Salad is definitely one of those. So today I want to share with you guys this simple dish.

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Greek Salad

Ingredients:

1 pint cherry tomatoes, sliced in half
1 cucumber, thinly sliced cut into halves
1 green bell pepper, thinly sliced
1 very small red onion, thinly sliced
Greek pitted Kalamata olives
Pinch of salt
4 tbsp olive oil
2 tbsp red wine vinegar
8 oz creamy Greek feta cheese
1/2  tsp oregano
1 tbsp capers

Directions:

1. Combine tomatoes, cucumber, green bell pepper, onion, and olives. Add a pinch of salt and then pour on olive oil & red wine vinegar. Give it all a good stir to combine.

2. Serve vegetable mixture on individual plates and top with feta, oregano, and capers. This recipe serves 2 dinner portions or 4 side portions.

NOTE: we only ever received our Greek salads in Greece with a BLOCK of feta cheese on top. Never crumbled. You did the crumbling yourself. Since being home we have made it with a block or slice of feta every single time except this week when I needed to photograph the dish and naturally our grocery store was out of block feta, ha! So I may come back and update this photo later. It honestly tastes the same whichever way you make it, but the more authentic way to serve it is definitely with a block of feta on top of the salad instead of crumbles.

I love this dish because it’s simple, quick to make, and delicious. It’s also easy to adapt to different tastes. I’ve made it before and left out the onion¬†for people who don’t like that sharp taste. Or this week I left the feta off mine. It’s easily adaptable and always delicious! ūüôā

Have you had Greek Salad before? Do you make it at home?
Love Rach

Shepherd’s Pie with Sweet Potato Topping

Hello friends! 2017 has arrived and with it I have another healthy recipe for you. I love sweet potatoes and I love comfort food¬†so when I saw this combination on Pinterest I knew I needed to try it. It has been a winner every single time I’ve made it. So delicious! Thank you, The Real Food RDs, for creating this winner!

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Shepherd’s Pie with Sweet Potato Topping

Ingredients:

1 pound ground beef
2 medium carrots, peeled and chopped
1/2 green pepper, chopped
1 small onion, chopped
2 cloves garlic, chopped
1/2 tsp dried rosemary
3/4 tsp chili powder
1/4 tsp salt or to taste
1/4 tsp black pepper
3 oz tomato paste
1 egg white
2 medium sweet potatoes, peeled and cubed
1 tbsp coconut oil
1/2 tsp chili powder
1/4 tsp salt

Directions:

1. Preheat oven to 375 degrees.

2. Begin to brown ground beef in a large skillet on medium heat. Once beef is partially browned, add chopped carrots, onions, peppers and minced garlic. Cook on medium heat until carrots are soft (about 10 minutes). You may begin making the topping while the meat filling cooks. Once the carrots are soft, stir in tomato paste, egg white, seasonings salt and pepper.

3. For the topping: steam sweet potatoes until fork tender. Then add all of the topping ingredients to blender and process until smooth.

4. Transfer the meat filling to a casserole dish (9 x 9 inch dish will work) and top the meat filling with the Sweet Potato Mash. Bake for 15 minutes. Remove from oven and serve.

Have you subbed sweet potatoes for regular potatoes in a recipe?
Love Rach

Sweet Potato Spud Ole!

A couple of years ago I discovered the Spud Ole from McAlister’s Deli. It’s a baked potato filled with chili, cheese, jalapenos, and sour cream. Ridiculously delicious. So good in fact that last year¬†I started making them at home when we had leftover chili. Well this year I have been kind of obsessed with sweet potatoes. And in the past few months I have been busy stuffing my sweet potatoes with all kinds of goodness. Including swapping out russet potatoes for sweet potatoes in my Spud Ole!

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The Sweet Potato Spud Ole! Just a baked sweet potato filled with chili (our favorite recipe here) and then topped with cheddar jack cheese, plain Greek yogurt (or you could use sour cream), and jalapenos. I’m kind of a wimp when it comes to spice so those jalapenos are definitely the tame kind, but I love them!

And because I love progression photos… here’s the masterpiece as it comes together!

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I know I say this about all the recipes I share, but this is really so delicious. I make plenty of things that I don’t share on this blog because they were just okay. Or they were good, but not good enough that I make them over and over again. So if a recipe makes it to this blog, that means it’s one we really love. So trust me, this is scrumptious! ūüôā

Love Rach

Enchilada Stuffed Sweet Potatoes

I’m so glad you guys enjoyed last week’s stuffed sweet potato recipe because I have another one for you today! After trying and loving the buffalo stuffed sweet potato a few months ago I went on a hunt to see what else I could stuff into a sweet potato. Which led me to Against All Grain’s Enchilada Stuffed Sweet Potatoes. Once again, I realize this probably sounds odd, but it really is SO good!

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Enchilada Stuffed Sweet Potatoes

Ingredients:

3 medium sweet potatoes
1 small sweet onion, diced
1 medium poblano pepper, seeds removed and diced
3 cloves garlic, minced
1 1/2 tsp salt
1 lbs extra lean ground beef
1 1/2 cups enchilada sauce (we like Sprouts brand)

Optional additional toppings: sour cream or ranch (we’ve been loving Hidden Valley’s Greek Yogurt Ranch lately for recipes like this), avocado, cilantro, and black olives

Directions:

1. Preheat oven to 400 degrees. Wash sweet potatoes and then prick several times all over with a fork. Line a tray with aluminum foil and then spray with a light layer of olive oil spray. Place sweet potatoes on tray and bake for 45 minutes to 1 hour (depending on the size of your potatoes). I usually check them at 45 minutes and if they aren’t done yet, pop them back in for an extra 5-15 as needed.

2. Meanwhile, saute onions, peppers, garlic, and salt for 5 minutes. Add beef and continue cooking until beef is cooked through and onions are translucent (about 10 minutes).

3. After removing sweet potatoes from oven open them up and spoon meat filling inside. Top with enchilada sauce and preferred extra toppings. Enjoy!

Can you guys believe a week from today is Thanksgiving? We’ll be spending this weekend with my in-laws and next weekend with my side of the family. I’m excited to celebrate a week of thankfulness surrounded with people we¬†love. ūüôā

Does this recipe sound super strange to you? I thought more of you would think last week’s recipe was weird so I’m curious to hear what you guys think about this one!

Is anyone else beginning Thanksgiving celebrations early with family this weekend?

Love Rach

Buffalo Chicken Stuffed Sweet Potatoes

Another recipe for you guys today. This may sound super weird to you, but trust me – it is SO good! I love buffalo chicken and I love sweet potatoes. So when I saw that The Real Food RDs combined these two favorites into Buffalo Chicken Stuffed Sweet Potatoes, I just knew I had to try it. And oh my gracious, I’m glad I did! You guys, these are so yummy!

I used The Real Food RDs’¬†idea (of combining the two), but my own recipe¬†because I already love my Slow Cooker Buffalo Chicken recipe. So all I did was combine that recipe with a baked sweet potato and add a little ranch and BOOM! Deliciousness!

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Buffalo Chicken Stuffed Sweet Potatoes

Ingredients:

4 sweet potatoes
1 lb chicken breast
1 (15 oz) bottle Franks Red Hot Wing Sauce
1/2 packet of Ranch mix

Additional toppings if desired: Ranch dressing, extra Frank’s Wing Sauce, and chives

Directions:

Slow Cooker Directions: Place chicken breasts in a slow cooker and pour in 3/4 of the wing sauce. Sprinkle the ranch dressing mix on top. Then cover and cook on low for 7 to 8 hours or high for 3 to 4 hours. Once the chicken has cooked remove it from the slow cooker and shred with two forks. Place back in slow cooker then mix so that all the meat is soaked in the sauce. Serve over baked sweet potatoes.

Stove Top Directions: Put chicken in large sauce pot and cover with water. Cover and turn heat to high. When water begins to boil, remove the lid and turn heat to medium-high. Let boil about 15 minutes until chicken is thoroughly cooked (a meat thermometer is important here!). Remove from water and shred chicken. Mix chicken with wing sauce and Ranch mix until well combined. Serve over baked sweet potatoes.

Sweet Potato Directions:¬†Preheat oven to 400 degrees. Wash sweet potatoes and then prick several times all over with a fork. Line a tray with aluminum foil and then spray with a light layer of olive oil spray. Place sweet potatoes on tray and bake for 45 minutes to 1 hour (depending on the size of your potatoes). I usually check them at 45 minutes and if they aren’t done yet, pop them back in for an extra 5-15 as needed.

I know that is a lot of words, but that’s just because I gave you guys multiple options for making these. Ever since I discovered this recipe a few months ago, it has been a go-to in our rotation for busy nights because it’s so simple to put together. And yes, if you were in a huge hurry, you could even microwave your sweet potatoes. But if you are home and able to let them bake for an hour while you work on other things – the difference is totally worth it!

Have you ever stuffed your sweet potatoes with something savory?

Love Rach