Jalapeno Garlic Chuck Roast

(Before Cooking)

This recipe I found was originally done as a pork shoulder. I decided to change it up a little bit and use this marinade on a chuck roast instead. Don't be afraid of the jalapeno. It really wasn't spicy at all, just good flavor from the marinade. It turned out pretty tasty.

Ingredients:

• 2 jalapenos, stem removed
• 4 cloves garlic
• 1 1/2 teaspoons Salt-Free/MSG-Free Original Mrs Dash (or original recipe used salt)
• 2 tablespoons vinegar
• 1/4 cup olive oil
• 2.5 pounds boneless chuck roast
• potatoes and carrots (optional)

Directions: 

1. Combine jalapenos, garlic, Mrs Dash/salt and vinegar in a food processor or blender. Pulse until jalapenos and garlic are finely diced. Transfer to a large bowl and stir in olive oil.
2. Use a knife to put shallow cuts all over the chuck roast. Place the roast in a food storage bag with the marinade. Close the bag and squish the marinade around the roast to coat completely. Refrigerate for 6 hours or overnight.
3. Preheat oven to 300 degrees.
4. Place the roast in a foil lined roasting pan. Pour the excess marinade over the top. Bake covered 2 to 2 1/2 hours then add potatoes and carrots. Keep an eye on the juice level - you may need to add a cup or so of water to give the vegetables something to cook in. Bake another hour or so or until vegetables and meat are tender. 

Inspired from Life's Ambrosia Jalapeno Garlic Pork Shoulder

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Copycat Sonny's Bar-B-Q Coleslaw

Ingredients:

• 1 small head of cabbage
• 1 carrot
• 2 green onions
• 1 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 4 tablespoons white sugar
• 1/4 tsp celery seed
• salt and pepper to taste

Directions:

1. Shred cabbage - depending on the texture you like, use either a knife and slice into ribbons or throw it in the food processor for a finer cut. I opted for the food processor.
2. Shred carrot - if you have the food processor out already, throw the carrot in also. Or you can use a hand grater.
3. Slice green onion - thin slices
4. Toss vegetables in large mixing bowl until evenly combined. (Easiest to use your hands)
5. Whisk together mayo, apple cider vinegar, sugar, celery seed, salt and pepper in a small mixing bowl until smooth.
6. Add dressing to the vegetables, toss until evenly coated.
7. Store in refrigerator until ready to serve. 

Courtesy of copycatrecipeguide.com

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Mint Chocolate Cake Batter Cookies

Now for the variations to the Cake Batter Cookies recipe. The first time I made the cake batter recipe, I  tried Butter Golden cake mix with semi-sweet chocolate chips. They had a wonderful melt-in-your-mouth soft butter cookie taste. I wanted to see if I could duplicate the yummy-ness of the Mint Chocolate Cake Ball recipe - those were reminiscent of Thin Mint cookies. I think I'm on the right track. I didn't have the Andes' Creme de Menthe Baking Chips in the pantry this time, so I had to settle to try with just the semi-sweet chocolate chips. These came out with a better than I expected Mint Chocolate cookie taste. Next time I will try the Andes Mint trick to see if that makes a big difference and update this post. I would not have a problem making this recipe again as is. This batch of cookies barely lasted 2 days in the house. I didn't hear any complaints. :) Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Golden Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/4 tsp peppermint extract

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs, oil, & peppermint extract. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Cake Batter Cookies

I stumbled over this recipe and had to try it. The thought of a box of cake mix to make cookies intrigued me. I was pleasantly surprised that the recipe was super easy and very delicious!

Ingredients:

• 1 (18.25oz) box cake mix of choice
• 1 tsp baking powder
• 2 eggs
• 1/2 vegetable oil
• 1 cup semisweet chocolate chips or other goodies

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs and oil. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Courtesy of Stephanie Cooks via Six Sister's Stuff

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Easy Turkey Avocado Wrap

This is a ridiculously easy wrap to make if you are in a hurry or just want to change up your typical turkey sandwich. I remembered after the fact that I should have added some lettuce and tomato - if they would have fit. I got a little carried away piling on the ingredients but it was delicious as is!

Buttermilk Ranch Dry Mix

Ingredients:

• 1 8 inch tortilla of choice
• ~ 2oz sliced turkey of choice 
• 1/2 avocado, sliced
• 2-3 tbsp grated cheese
• ~2 tbsp ranch dressing - I reconstituted some of my Buttermilk Ranch Recipe MSG-Free
• 3 tbsp lettuce, sliced (optional)
• 1/2 small tomato, diced (optional)
• salt & pepper to taste (optional)

Directions:

1. Place wrap between moistened paper towels and microwave on plate for 15-20 seconds. 
2. Place wrap directly on plate.
3. Spread ranch onto tortilla
4. Pile on turkey, cheese, avocado, lettuce, tomato, any other veggies you would like etc. - make sure you leave a border.
5. Wrap like a pinwheel. Enjoy!

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Corn Meal Mix - Raid the Pantry

Ingredients:

• 1 cup yellow corn meal
• 1 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 2/3 cup white sugar (optional - if you like sweet cornbread)

Directions:

1. Combine ingredients and sift/mix well. May be stored in an airtight container for up to 6 months.

To make Cornbread or Muffins:

Mix with:

• 1 egg
• 1 cup milk
• 2 tablespoons melted shortening or butter.

Directions: 

1. Beat the egg, milk and melted shortening together, then add the dry ingredients.
2. Bake at 425 F in a well-greased 9x9 pan for 20-25 minutes for in well-greased muffin pans for 15-20 minutes.

Adapted from: Cheap Cooking.com - Corn Meal Mix

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Taco Seasoning Mix - MSG-Free

Yet another great way to control how you cook!

Yields 1 1.25oz taco seasoning mix pack (7 tsp total if you use the salt)

Ingredients:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt (optional)
• 1 teaspoon black pepper

Directions:

1. Mix all ingredients together and store in an airtight container.

Courtesy of: Accidental Mommies

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Beef Enchiladas

Ingredients:

THE SAUCE:

• 1 "can" of prepared red enchilada sauce
• I prepared a packet of my Dry Enchilada Mix with 1 cup water and 8 oz low sodium tomato sauce. Heat until sauce thickens.
• 1 Tablespoon Canola Oil
• 1 Tablespoon All-purpose Flour
• 2 cups Chicken Broth 
• I used broth I had frozen from a previous recipe - see Homemade Chicken Stock
• 1/2 teaspoon Ground Black Pepper
• 2 Tablespoons Chopped Cilantro 
• I used cilantro I had frozen from a previous recipe - see Freezing Herbs

Enchilada Sauce Reconstitution

THE MEAT:

• 1-1/2 pound Ground Beef or Chuck (I prefer chuck)
• 1 whole Medium Vidalia/sweet Onion, Finely Diced
• 1 can (4 Ounce) Diced Green Chilies

 THE TORTILLAS:

• 8-10 whole (to 14) Corn or Flour Tortillas (I prefer taco-sized flour)

FOR ASSEMBLAGE:

• 3 cups Grated Sharp Cheddar Cheese
• 1/2 cup Chopped Black Olives (optional)
• 1 cup Chopped Green Onions (optional)



Sauce Prep

• 1/2 cup Chopped Cilantro (optional - sprinkle on after baking)

Preparation Instructions 

1. Prepare the Dry Enchilada Mix - Follow the reconstitution directions 
2. In a large saucepan over medium heat, whisk together oil and flour until a paste forms and cook for 1 minute.
3. Stir in enchilada sauce, chicken broth, cilantro, & pepper. Bring to a boil. 
4. Reduce heat and simmer 30-45 minutes.
5. Meanwhile, as you are waiting for the sauce to begin to boil, start on the meat.
6. Finely dice onion and add to skillet. Add meat to skillet and brown over medium heat.

   

   Meat Prep

7. Drain off fat in a large colander and return meat to skillet.
8. Stir in diced green chilies to meat/onion mixture.
9. Stir in about 1/2 cup of red sauce to the meat.
10. Preheat oven to 350 degrees. Lightly grease 9x13" casserole dish.
11. Assemble tortillas:
1. Place tortilla on work surface and spoon in 3-4 tbsp of meat mixture.
2. Cover the beef with a large tablespoon of cheese (&/or optional black olives & green onions), then roll the tortilla up from one side to make a rolled enchilada.
3. Place the enchilada seam side down in the baking dish. Repeat with the remaining beef, cheese and tortillas. 
4. You will use about 1 & 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. 
5. Pour the remaining enchilada mixture over the top of all the enchiladas. Sprinkle with remaining cheese.
12. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and starting to brown on top.

Inspired by The Pioneer Woman's Enchiladas

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Dry Enchilada Sauce Mix - MSG-Free

Yields 1 1.5oz package of dry mix

Ingredients:

• 2 teaspoons mild chili powder
• 2 teaspoons paprika
• 2 teaspoons cornstarch
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons dried onion flakes
• 1 teaspoon sugar
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne

Reconstitution

Directions:

• Mix all ingredients and store in an airtight container.

• To Reconstitute: 

1. Add 1 cup water or chicken broth and 8 oz tomato sauce to dry mix.
2. Simmer over medium heat until sauce thickens.

Courtesy of: The Inspired Budget

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Pina Colada

A tropical standard! Serves 4.
Ingredients:

• 4 oz (1 part) light rum
• 4 oz (1 part) cream of coconut
• 12 oz (3 parts) pineapple juice
• 1 small can pineapple chunks in water/own juices (if desired for taste/texture)
• Crushed ice

Directions:

1. Combine all ingredients in blender. I used the frozen drink option on my Oster Fusion Blender.
2. Blend at high speed until smooth
3. Serve in a tropical glass and add a decorative straw/umbrella
4. Enjoy!

Modified from recipe for Pina Colada found on Coco Lopez(TM) Cream of Coconut can. 

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