Honey Whole Wheat Bread

If your like me, I TRY my hardest to stay away from white flour. TRY is the key word! So this Honey Whole Wheat Bread is fantastic! I originally got this recipe from my SIL Richelle and didn't do much with it because my first batch turned out crumbly. But my other SIL Abbie cooks it all the time and it turns out fabulous! SOOOO, after alot of stalking other blogs and a bit of advice from Abbie, I tried it again and the whole family LOVED it! I think the trick was to let the mixer knead it for about 7 minutes before I let it rise. (That is what I read up on from the other blogs) :) And I have a wonderful Honey Butter recipe I will share next!

MAKES 3 LOAVES

3 Cups Warm water
2 TBSP Yeast
2/3 Cup Oil

2/3 Cup Honey

1 TBLSP salt

8 Cup Wheat Flour

3 TBLSP dough enhancer

1/4 Cup + 1 TBLSP Vital Wheat Gluten

Preheat your oven to 350. Add your Yeast to your water and let process for about 3 minutes. In your mixer add all the ingredients plus your water & yeast,except for about 4 cups of flour. I actually do half white flour and half wheat flour, so I'll add the white now, then slowly add the wheat later. Measure your oil first then the honey will just slide out. The dough enhancer and Vital Wheat Gluten aren't necessary, but it's supposed to really help the wheat flour hold together, and rise and take shape better. So once everything is mixed together pretty good, slowly add the other 4 cups of flour until the dough pulls away from the bowl and feels tacky to the touch. Let rise for 1 hour covered with cling wrap sprayed with pam (a towell drys out the dough). Shape dough into 3 sprayed & floured bread pans and let rise another hour. Bake in the oven for 35 minutes and the top of the bread is golden brown.

Coats Family Chilli

So I call this "Coats Family Chilli" because initially I got this recipe from my brother in law and loved it! But through time, a tweaked it just enough to kind of make it my own. Anyways, LOVE this chilli! It's sweet & spicey at the same time! What really sets the tone of your chilli is what salsa you put in it, and my homemade salsa is DARN spicy! If you don't have spicy salsa, then I suggest adding Chilli pepper or Cayenne pepper, but mine doesn't need it! It's that time of year, to start making warm soups & chilli's! So enjoy!

1 lb ground beef

3/4 of a green pepper - diced

1/2 med yellow onion - diced

Salt & Pepper to taste

1 Can Black beans - drained & rinsed

1 Can Dark Red Kidney Beans - drained & rinsed

1 Can Chilli Beans in Chilli sauce

1 can Petite Diced tomatoes

1 Can Tomatoe Sauce

1 small can diced green chillis

1/4 cup brown sugar

1 Cup Salsa

1/2 Cup Ketchup

1/3 Cup Brown Sugar

Brown your hamburger with your onions & Peppers and season with salt & pepper. Dump everything into your crockpot and give it a good stir. Cook on low for how ever long you need it! If you are doing it right before dinner, just let it simmer in your stock pot for at least a half hour to let the flavors enhance! Sooo good!

Healthy Breakfast Burrito - ZONE

During my Diet challenges I do often with Crossfit, I have a lot of people ask me what I eat for Breakfast. For the most part I try to follow the zone diet which I think is fabulous, and this is one of their breakfast that they suggest for you to eat. I of course added avocado to it because I think avocado and peanut butter belong in everything. When it comes to the tortilla, they highly recommend the corn tortilla because it has less calories, and less carbs. But I seriously ate this breakfast like 4 times a week because I loved it. I still eat it probably twice a week. 1 corn tortilla - heated for 30-60 seconds on each side
1 egg - scrambled
1 oz shredded cheese
1/4 Cup black beans
Avocado
salsa
cilantro -optional

While your egg is cooking, heat your tortilla on a skillet. Once you turn it, put your cheese on it so it can melt. Add your black beans, egg, salsa, and avocado and enjoy!

Rumbi Grill - Chicken Teriyaki & Veggie Rice Bowl

So I came to learn quickly, that this dish is FABULOUS! So easy, so yummy, and so nice to use up those veggies out of your garden! Once again, I have Megan Kenney to thank for this one! I'm trying to get all my old recipes on here, but can't stop myself from trying new ones along the way! And I must warn you because I got the same warning from Megan, you have to use Mr. Yoshida's sauce to get what we get out of this dish, NO Substitutions! She actually drove it over to me so I wouldn't make a huge mistake, and I'm sooo glad she did! Now I have a half gallon of that stuff sitting in my fridge because I loved it sooo much! As you can see I go, waay light on the rice because I try to go low carb, but brown rice is served underneath all those yummy vegetables & Chicken.

RUMBI RICE BOWLS

1 Tbsp vegetable oil
2 carrots peeled and grated
2 celery stalks washed and sliced
1/2 zucchini chopped into cubes
1/2 yellow squash chopped into cubes

1/2 cups chopped broccoli florets
2 cups chicken grilled and cut into small cubes ( I seasoned with S & P but you don't need much because the sauce completely takes over the whole dish!

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 3-5 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).


SPICY HAWAIIAN TERIYAKI SAUCE
(Rumbi Grill)

3/4 cup Mr. Yoshidas Teriyaki Sauce
1 tsp soy sauce
2 tsp chili sauce
1 tsp fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp cornstarch
2 Tbsp cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Sweet & Sour Chicken

I've been in a Bunko group for many years, and one of my most favorite things about going to Bunko, is trying out new recipes! This one comes from a friend of mine, Ivy, and I've been eating it for almost 3 years now! It's soooo good! And probably one of my husbands favorite Chicken dishes!

Combine in bowl:

1/4 tsp garlic salt

1/2 Cup Cornstarch

In a seperate bowl beat 1 egg.

Cut about 3 chicken breasts into 3'rds. Dip the chicken in the cornstarch mixture first, then the egg, then the cornstarch again. Dipping it in the cornstarch first helps the egg stay on, which helps the cornstarch stay on better. And believe me, it makes a big difference! Brown in oil for about 3 min on each side.

Sauce:

1/4 Cup chicken broth

3/4 Cup sugar

1 tbslp soy sauce

1/4 Cup catsup

1/2 Cup vinegar

Combine everything in a bowl and wisk until combined. Pour into a 9x13 cake pan and put the chicken in it. Cut up a fresh pineapple and stick on top of the chicken. Bake in the oven at 350 for 30 minutes.

Serve over Brown rice and veggies ( I love broccoli with this dish ) and what ever other side you enjoy!

Peanut Butter Cupcakes

Can this picture get any cheesier? But I guess I looked exactly the way I felt when I ate these yummy cupcakes. Can I just say, I don't like cupcakes? I don't. When ever I'm at a party and cupcakes are offered, I skip them and go straight to the icecream. But when I saw these bad boys posted on Our Best Bites, I knew without a doubt that I wanted these for my birthday! And so I made myself cupcakes, on MY birthday! Is that lame? O well, These are to DIE for! I'm not kidding! When I eat these I want to eat 2 at a time, not just one! And I don't like cupcakes! They are sooo moist, because they are a cake mix plus sour cream and peanut butter! Somebody please make these and tell me they are as good as I think they are!!!!!

http://www.ourbestbites.com/2011/08/chocolate-peanut-butter-cup-cupcakes-2/

Baked Zucchini with Mozzerella

Here is another awesome way to use up those zucchini's out of your garden. If your like me right now, you are just searching for different ways to use up your veggies so you don't get sick of them! And the thing I like about these is that they are BAKED! NOT FRIED! Grant it, it's covered with cheese, but at least it's not soaked with oil and covered in a breading like sooo many people do! I can honestly say that these are my aboslutely favorite way to eat zucchini (besides my chocolate zucchini bread!) I used DeVerle's seasoning because I didn't have the exact seasoning they suggested, and LOVED it!!!! Enjoy!

http://jamiecooksitup.blogspot.com/2010/07/baked-zucchini-with-mozzarella.html

Hawaiian Haystacks

This has been a Coats Family favorite for years. There is something so yummy about the combinations of hot rice and chicken smothered in a creamsauce covered in raw, yes I said RAW veggies. I promise, you wont regret not cooking up your veggies for this one. It just brings out sooo much flavor this way, and to have a little bit of crunch with something warm and soft, it's just good. I think there is many renditions of this dinner, but this one is mine! You can either serve this as a one dish meal or serve it with something light like other veggies or fruit.

2 Chicken breast cubed and seasoned with Season salt & pepper

1 can Cream of chicken soup (low sodium makes it better for you :))

1/2 cup skim milk

Rice - I use brown rice. Use as much as your family will eat!! And cook seperately. Add the chicken and sauce on top.

Just cube your chicken and stick in a medium size skillet with a tblspoon of olive oil. Add seasonings and cook until no longer pink. Add the milk and then COC soup and bring heat to a simmer and stir until creamy and smooth.

As for the veggies, these ones pictured above are my absolute favorites on this dish:

carrots

green peppers

green onions

celery

fresh tomatoes

shredded cheese

Just start with the cheese so it melts and pile it on top. Some like pinnaple on it (hence, Hawaiian Haystacks) but I don't. Enjoy!

Crepes

Once again, more breakfast! I tell you I can't get anyone in the house to eat cold cereal except for Cord, and he just wants sugar cereal so he is allowed cereal like once a week! But my whole family loves these crepes and these come from a sweet girl Rachelle that is once again in my ward cookbook! There was actually a recipe I tried from one of my favorite blogs, but they were just too darn thick for our taste, and we just loved this recipe, so we are going to stick with it! I usually half this recipe for my family of five. 8 eggs
2 Cups milk
1 tsp salt
2 TBLSP oil
1 tsp vanilla
2 tsp sugar
2 Cups flour
Beat all the ingredients except flour well. Slowly beat in flour. Pour about 1/3 cup of batter into a sprayed, pre-heated pan, grab the handle and swirl the batter around to form crepe. Once you see the edges start to pull away, flip over and cook until they barely start to get some golden brown on them. My favorite way to eat these are obviously with peanut butter and light maple syrup with a sprinkle of powdered sugar on top. But a second favorite is with yogurt and strawberries with strawberry syrup and powdered sugar on top. YUM!

Sloppy Joes - Revised!!!!!

So you know how I said I decided to do this blog because I couldn't keep track of the recipes I loved, and I couldn't remember which blog I had tried them from. Well this is exactly why, prime example right here. The other recipe I posted is good, but THIS is THE ONE that I think is REALLY good. I realized it by looking on my blog and cooking them and thinking this isn't as fabulous as I remember, so I gave this one a whirl, and everything came flooding back at how good I remembered it to be. I have nothing bad to say about The Sisters Cafe Recipe that I posted, but this one by Our Best Bites, is personally my favorite. So give this one a try if you might! http://www.ourbestbites.com/2009/10/dressed-up-sloppy-joes/