RancherMan’s a huge ice cream fan. He would eat it every day if I’d let him. LOL
But since he enjoys it so muchI try to find ways to give him healthier ‘ice cream’ options more often. Tasty ways such as my Homemade Fudgesicles. Their chocolaty deliciousness has a yogurt base. So they’re filled with healthy probiotics.
I also make a sugar free Ice Cream Substitute using frozen fruit. A few frozen bananas for sweetness and maybe a handful of berries. Just blend and enjoy!
But sometimes, ya just want real, honest-to-goodness ice cream!
I had some fresh peaches that needed to be used up before they went bad. So I decided to give ‘er a try.
Have you ever heard of zucchini boats? It’s a hollowed-out zucchini filled with hearty deliciousness and baked until tender. What a great idea for a little something different when the zucchini in your garden threatens to take over the world!LOL
Recently I found myself with some fresh zucchini. Now ordinarily I use zucchini as a veggie side dish. But I was looking for something a little more substantial this time. Something different.
I decided to make zucchini boats with them. I’ll make ’em hearty too by stuffing them with meat & cheese. Then I can use them as the main entrée.
I’m very happy to say it was not only ridiculously easy, but delicious too!
Sometimes you find yourself with food needing to be used in a different way than you intended in able to ward off food waste. That’s just what happened with these apples.
Oh they looked great. But when we got them home we just didn’t care for them. They were not granny smith, but were firm and tart all the same.
So I set out to look for things to do with them so they wouldn’t be wasted. They didn’t taste half bad peeled. So maybe I can cook with them instead of eating them fresh. I gave these chunky apple cinnamon muffins a try.
I’m always cooking dried beans. It’s a pantry staple in our home. Beans are cheap, healthy and easy to make. I wrote recently about how I often Cook 2-Lbs Of Beans At Once in my Instant Pot.
WHAT? 2 lbs??!! That’s crazy. There are only two of you in your home, right? Won’t you be tired of pintos by the time you eat them?
Go ahead & check out the article, I show how I easily served those pintos in different ways for several days. Our palates never got bored!
But most of the time when I’m cooking up a batch of dried pintos I’m cooking them as a main dish for supper or as a side. If that’s the case I just season them with my own Pinto Bean Seasoning. Since I’ve been asked to share my seasoning recipe, read on dear friends!
I enjoy cooking from what we already have in our freezers and pantry. But we’re eating good, y’all!
Recently I was looking through the pantry and I spied a large 2-lb bag of pintos. Aaaaah the lowly pinto bean. I wonder if I should cook a whole 2-lb bag of them? Will we get tired of them before they’re all eaten?
I decided to cook them up and see how many different ways we could enjoy them before our palates got bored. Come see!
While out tending the garden, I spied a few volunteer cilantro plants. I love cilantro and I always allow it to go to seed in the garden. Although I’m not a big fan of using coriander (aka: cilantro seed) in my cooking, it virtually guarantees that I’ll have volunteer cilantro plants in my garden the next spring.
Cilantro has a pretty short growing season. It bolts and seeds at the very first whiff of heat. Here in zone 8 that happens pretty early. So when it’s growing, I make sure to put fresh cilantro to good use. I love this Cilantro Rice recipe. And it’s so easy too!
With the buying frenzy going on in many of our grocery stores these days, more and more people are having difficulty finding fresh bread. The good news is – bread can be very easy to make, even for the novice baker!
There’s a traditional light & fluffy sandwich bread, or a simple recipe for a bread machine. Heck, there’s even mix-n-pour beer bread. I thought I’d share a list of our favorite bread recipes. The links are included in each title. And there’s something for every baking skill…
Aaaaah, spring! The trees are turning green & the daffodils are blooming. And there’s all those fresh greens in the garden for a healthy salad.
I LOVEsalads! The freshness, the crispness and the healthy aspect of it. To me, it’s like welcoming spring after the long winter season of eating more comfort-foody types of meals.
But ya know, although a healthy food may start out healthy, the health aspect can be changed drastically based on what you add to it.
I mean, heck – an apple is about as healthy as it gets. But add flour, sugar, seasonings, butter and a thick buttery crust and it’s an apple pie dessert instead!
So I really (really) wanted to make my own healthier yet creamy salad dressing. After doinking around a bit I made a delightful, creamy, healthy and tasty salad dressing that I can just mix together in a minute.
And you can’t get a more worthy topping for those fresh greens than that, #amiright??