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Elizabeth's Home

Quick and Easy Waffles

January 18, 2015 by Elizabeth Leave a Comment

2015-1-18 Waffles-760Perfectly golden and crisp on the outside, with a light and fluffy interior. Top with a pat of butter and warm maple syrup, and dig into these mouthwatering breakfast treats. Quick and Easy Waffles are great to throw together for a speedy and decadent weekend breakfast, and are sure to be a crowd pleaser.

Happy Sunday! I hope you’ve been staying warm this week! It was so cold in the beginning of the week, that the boys and I decided to just hang around the house. Sometimes those are the best days. 🙂 We had fun playing, doing projects together, and of course, creating many new things in the kitchen. Thankfully, the temperature warmed up a bit this weekend, and we were able to bundle up and head outside. The boys loved playing in the snow! We even built a tiny snowman and had some sled races. It was great to have Grandpa join us in our snowy backyard fun! Here are a few pictures from this week:

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With all of the wintery weather outside, I love heating up our house with a nice warm breakfast. These Quick and Easy Waffles are the perfect morning treat. They only require a few basic ingredients, that I’m guessing you already have in your kitchen. These waffles are great to make with your kids, or can easily be whipped up before the little ones, or your husband, even get out of bed. There is just something so wonderful about coming down to the aromas of rich, buttery, freshly baked waffles.

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Another thing I love about enjoying these waffles on the weekend, is that they are FANTASTIC when reheated. Plus, they also freeze well, too! Just pop a few in the toaster, slather on the butter and syrup, and you can dig into that weekend goodness all week long.

For a little variation, try topping these waffles with fresh fruit, such as strawberries, blueberries or bananas. If you’re craving something a bit more decadent, add chocolate chips and whipped cream. However you dress them up, one thing is for sure, these Quick and Easy Waffles will be a family favorite in no time!

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Print
Quick and Easy Waffles

Yield: 14 waffles

Slightly crisp and fluffy waffles that come together in a flash.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 3/4 teaspoon salt
  • 4 large eggs
  • 3 cups milk
  • 1 tablespoon vanilla extract
  • 3/4 cup unsalted butter (1 1/2 sticks), melted and cooled slightly

Instructions

  1. In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  2. In a medium bowl, slightly beat eggs, then whisk in the milk and vanilla.
  3. Make a well in the center of the flour mixture, add the wet ingredients, and gently whisk together. Don't over mix. Then carefully fold in the butter with a rubber spatula until just combined, batter should be slightly lumpy.
  4. Using a preheated waffle iron that is lightly greased with cooking spray, pour batter onto iron, spread slightly if needed, and gently close lid. (Use about 1/4 cup batter for an iron that makes smaller waffles, or about 1 cup batter for an iron that makes larger waffles). Bake according to waffle maker directions. When waffles are done, carefully remove from griddle with a fork. Repeat with remaining batter and serve warm with syrup.

Notes

To keep waffles warm while cooking, place waffles on a wire rack on a baking sheet in a 200 degree oven until ready to serve.

3.1
http://elizabethshome.com/quick-and-easy-waffles/

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If you’re looking for another family favorite breakfast recipe, you’ll love these Classic Pancakes! For a gluten free option, these No Butter, No Flour Oatmeal Pancakes with Warm Apple Compote and Oat Flour Blueberry Pancakes are also favorites. 🙂

Copyright © 2015 Elizabeth’s Home LLC

Filed Under: Breakfast Tagged With: bread, Easy, fast, freezer friendly, kid friendly, make ahead, morning, Quick

Healthy and Easy Chicken Noodle Soup

January 11, 2015 by Elizabeth Leave a Comment

2015-12-28 Chicken Noodle-733Tender bites of chicken, with chunks of carrots, celery, and onions, surrounded by fluffy egg noodles, swimming in a rich and flavorful broth. Healthy and Easy Chicken Noodle Soup is hearty, filling and nutritious. It’s the perfect thing to fill your tummy, and warm you up on a freezing cold night.

A belated Happy New Year to you!!! What a crazy year 2014 was! I’m just glad that last year is behind us, and I’m looking forward to everything that 2015 has in store. I hope you’ve had an excellent start to the new year so far!

The last two weeks have sure been busy around here. Besides the normal day-to-day routine of work, errands, laundry, cooking, fun, etc., we’ve also had a few other adventures. We had a very fun (and quiet) New Year’s Eve celebration at home. William loved going to a friend’s bowling birthday party last Sunday. He’s starting to become quite the bowler, and is especially good at Wii bowling. (Today he bowled over 200!) Andrew and I had a wonderful and super relaxing date night out on Friday night. We went to Crispelli’s, and enjoyed amazing brick oven pizza. Sometimes I forget how nice it is to have a night just to focus on each other.

IMG_5789This week was also the one year anniversary of my first post on Elizabeth’s Home! It seems like yesterday that Andrew and I were hard at work trying to get Elizabeth’s Home up and running. I can’t believe we’ve been posting for a whole year! We celebrated last night by popping a special bottle of Santa Margarita wine.

We first tasted this wine when we were in Santa Margarita, Italy on our honeymoon. Ever since then this wine has become a very special and sentimental favorite for us. Here are two pictures of Santa Margarita from our honeymoon.

 

IMG_4358Honeymoon Day 17 001I’m so thankful for Andrew and all that he does for this blog! I am also thankful for you, my wonderful and loyal followers! I am honored that you keep coming back to read about our lives, and to share in the enjoyment of our favorite recipes. I’m so excited to share many more memories and fun recipes with you in 2015!

Here are a few pictures from the last two weeks:

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After all of the delicious and filling holiday goodies, here’s a great recipe to help lighten up your new year’s resolutions. There is just something so wonderful about a nice warm bowl of soup. This soup is EASY to make and comes together pretty fast. I love the depth of the flavors, with the juicy chicken and tender veggies. It is just sooo yummy! Another plus is that it even freezes well, too! This was one of my many recipes that I made a triple batch of right before Charlie was born. It’s always nice to have a stash of homemade chicken soup on hand whenever you might need it!

Sometimes I use organic chicken broth or stock with this soup, but lately my favorite thing has been Better Than Bouillon Organic Chicken Base-Reduced Sodium. It’s super easy to keep around, and it basically lasts forever in the fridge. It’s especially great if your recipe only calls for a cup or two of chicken broth, but I’ve also been using it with this soup and we’ve been loving it!

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As the temperature continues to drop, and you’re searching for that good-for-you comfort meal, this Healthy and Easy Chicken Noodle Soup is just what you need! This soup makes the perfect meal for many occasions. Comforting on a chilly night, nourishing during sickness, or just delicious anytime. I love to serve it with a green salad and crusty french bread or crackers.

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Print
Healthy and Easy Chicken Noodle Soup

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 5 carrots, peeled and cut into 1/2 inch pieces
  • 4 ribs celery, thinly sliced
  • 1/2 teaspoon salt
  • 3 quarts all-natural chicken broth or stock (reduced-sodium)
  • 1/2 teaspoon dried thyme
  • 4 teaspoons dried parsley (or 1/4 cup fresh minced parsley added after cooking)
  • 1 bay leaf
  • 3 boneless, skinless chicken breasts, cooked and shredded or cubed (1 1/2 pounds)
  • 2 cups wide egg noodles
  • Salt and pepper

Instructions

  1. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the onion, garlic, carrots, celery and salt. Stir together and cook for about 3 to 4 minutes. Then cover and cook until veggies are slightly softened, about 10 minutes, stirring occasionally. Stir in the broth, thyme, dried parsley (if using), and bay leaf. Bring to a simmer, uncovered, and cook until the vegetables are tender, about 15 minutes. Add the chicken and stir in the noodles, and continue cooking over medium-high heat until pasta is cooked, about 8 to 10 minutes. Season soup with salt and pepper to taste, and add fresh parsley if using.

Notes

To cook the chicken: Place raw chicken breasts in a medium sauce pan and add water to just cover. Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder to the water. Simmer over medium-low heat for about 20 minutes or until chicken is just cooked through. Carefully remove chicken from pan and set aside on a plate to cool. When cool enough to handle, shred or cube chicken.

To freeze: Cook soup as instructed and omit noodles. After freezing, reheat soup and add dry noodles when simmering, and cook until noodles are tender, about 8 to 10 minutes.

3.1
http://elizabethshome.com/healthy-and-easy-chicken-noodle-soup/

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Feel free to check out my first version of this Quick Chicken Noodle Soup on my old blog. 🙂

Copyright © 2015 Elizabeth’s Home LLC

Filed Under: Dinner, Recipes Tagged With: carrots, celery, chicken, chicken breasts, freezer friendly, garlic, healthy, kid friendly, make ahead, Onions, soup, vegetables, winter

Snickerdoodles

December 8, 2014 by Elizabeth 1 Comment

Snickerdoodles-269Soft little puffs of dough, rolled in cinnamon and sugar, and baked to perfection. Crispy on the outside, with a fluffy, cake-like interior. One bite and you’ll be hooked. These Snickerdoodles are sure to become your new holiday favorite!

Happy Sunday to you! I hope you had a wonderful week. I can’t believe how fast December is already starting to fly by. With all of the parties, birthdays, and appointments, our December calendar is looking quite full. I just love this busy, yet amazingly fun, time of year. William turned five on Tuesday, and the boys and I celebrated by going out to a special surprise lunch at Firehouse Subs. They just love fire trucks, so it was the perfect birthday lunch spot. They even got new fire hats, too! A fun meal out, presents, cupcakes and a special delivery of cake pops rounded out a wonderful fifth birthday for William.

Here are a few pictures from our week:

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Now that the birthday festivities are behind us, we’ve been getting into the holiday spirit around our house today! Between blasting Christmas carols, baking cookies, putting up our tree, and decorating our house, it’s definitely feeling a lot like Christmas around here. I even cooked up a big batch of this Slow-Cooker Pulled Pork and Coleslaw for dinner tonight. Yum!!!

There is just something so special about spending quality time with the ones we love. From playing games, to sitting by the fire, and taking in all of our many blessings, I especially love seeing this time of year through the eyes of my little guys. They are so excited for it all, and it just warms my heart to see their sweet spirits and kind hearts.

Christmas time often brings with it tons of new and old memories. These Snickerdoodles have been a family favorite ever since I was little. I love thinking back on all of the times that my sister and I would gather in the kitchen to help my mom make them. It just wouldn’t be Christmas in our house without a good old-fashioned snickerdoodle. These are some of my all-time favorite cookies, and I know my dad would definitely agree. 😉

Snickerdoodles-270The making, baking, tastes and the smells. I guess it’s the whole process that is just so special this time of year. I just love having my house bursting with cinnamon goodness as I’m (not so patiently) waiting for batch number one to finish baking. There’s nothing like that first (giant) bite into a fresh, hot, little mound of snickerdoodle heaven! It’s childhood all over again. The memories, the magic, the innocence of the season.

The original recipe for these cookies came from Betty Crocker’s Cooky Book. I made a few modifications, and clarified the instructions. The end result is simple, delicious, and even better than when we were little. These Snickerdoodles are fairly fast and easy to make. Just a few ingredients and a little bit of effort, these great cookies are sure to please all of your family and friends this holiday season!

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Print
Snickerdoodles

Yield: 32 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon
  • To Double:
  • 2 cups unsalted butter, softened
  • 3 cups sugar
  • 4 eggs
  • 5 1/2 cups flour
  • 4 teaspoons cream of tartar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons sugar
  • 2 tablespoons cinnamon

Instructions

  1. Preheat oven to 400 degrees.
  2. Add butter and sugar to bowl of electric mixer, and beat together until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Slowly beat in eggs one at a time, until combined.
  3. In a medium bowl, add flour, cream of tartar, baking soda, and salt, and whisk together. With mixer set to low speed, gradually add the flour mixture to the butter mixture, until just combined. Place bowl of dough in refrigerator for 5 minutes.
  4. While dough is chilling, add 3 tablespoons sugar and 1 tablespoon cinnamon to a small bowl, and stir together.
  5. Shape dough into 1 1/2 inch balls, then roll in cinnamon and sugar mixture until evenly coated. Place dough 2 inches apart on a baking sheet lined with parchment paper or silicone baking mat. (Return bowl of dough to fridge when not using.)
  6. Bake for 8 to 9 minutes, until puffy and just set. Do not over bake. Cool on baking sheet for 2 minutes, then move to wire rack.
3.1
http://elizabethshome.com/snickerdoodles/

Feel free to check out my earlier version of Snickerdoodles on my old blog.

If you’re looking for another great Christmas recipe, you’ll love these Simple Glazed Scones!

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Recipes Tagged With: Christmas, cinnamon, cookies, Holiday, kid friendly

Healthy Mini Banana Cream Pies

September 8, 2014 by Elizabeth Leave a Comment

2014-09-02 Banana Cream Pie-605Creamy, custardy, vanilla filling, sandwiched between a layer of fresh bananas, nestled on top of a lightly sweetened crust. Healthy Mini Banana Cream Pies are the perfect combination of fruit, protein, and a satisfying dessert. These little delights will leave you licking your fingers and fighting for seconds.

It was another busy week and a great weekend around here! Yesterday was a mellow day filled with family, fun, and even homemade sushi for a little date night in. Today, we went with our friends to the Selfridge Air Show, featuring the Blue Angels! The boys loved seeing all of their tricks in the sky. Check out a few of our favorite pictures 🙂

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Speaking of favorites, if you ask Andrew his idea of the perfect dessert, he won’t hesitate to say, “banana cream pie”. When I first discovered this, I was shocked! When I think of dessert, I tend to think of MY favorite dessert, chocolate cake and ice cream. (I guess that’s two, but then again, how could you have chocolate cake without a massive scoop of vanilla ice cream? ;)) Ok, back to Andrew’s dessert. Let’s talk banana cream pie.

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It took me awhile to get over the fact that anyone would want to have bananas with their dessert. Over the years with Andrew, I have sampled a variety of banana cream pies from different restaurants and bakeries. A few years ago, I decided to take my own crack at it, and I made Andrew a banana cream pie for his birthday. I used a recipe from America’s Test Kitchen that was fairly involved, but well worth the effort. I couldn’t believe how much I liked it! All of the other banana cream pies that I had ever tasted didn’t even compare to this one. I loved the purity of the creamy, vanilla custard, with just a subtle layer of bananas. As much of a die hard chocolate lover that I am, I will confess that the whole banana cream pie idea has really grown on me. I’m still a chocolate lover at heart, but over time, I’ve started to develop my own special appreciation for this dessert.

There’s just one problem, though. When I hear the word “banana”, of course my mind first thinks, “fruit, healthy, good”, or something like that. But let’s be honest, that usually isn’t the case with your typical banana cream pie. Such a bummer! Especially, since I have such a new found appreciation for them. Well, let me introduce you to these Healthy Mini Banana Cream Pies! These little guys pack a big punch both nutritionally AND on the taste front.

I used the recipe from America’s Test Kitchen as my inspiration, and from there, created a whole new, and even better banana cream pie. It’s easier, it’s creamier, it’s healthier! Everything we love about banana cream pie, rolled into a cute, mini, delectable little square. (Incase you’re wondering which pan I used for these, it’s the Wilton Brownie Bar Pan. I just got it and have been having a lot of fun with it lately!)

This is one banana cream recipe that will live up to it’s name and add some fruit (and protein) to your day, without weighing you down! These Healthy Mini Banana Cream Pies are satisfying enough for a birthday celebration, yet healthy enough for breakfast!!!2014-09-02 Banana Cream Pie-633

Print
Healthy Mini Banana Cream Pies

Yield: 12 square pies

Ingredients

    Crust:
  • 10 dates
  • 1/4 cup warm water
  • 1 cup oat flour
  • 1 cup almond meal
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup plus 1 tablespoon milk
  • Filling:
  • 8 dates
  • 1 cup milk
  • 4 egg whites (1/2 cup whites)
  • 1 cup milk
  • 1/2 cup (2 percent) evaporated milk
  • 1/4 cup cornstarch
  • 2 tablespoons agave
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 bananas (not too ripe, just yellow, but still firm), sliced about 1/4" thick
  • Almond meal or Cookie Dough Crumble to garnish
  • Cookie Dough Crumble:
  • 3/4 cup oat flour
  • 3/4 cup almond flour
  • 1/2 teaspoon salt
  • 2 tablespoons natural peanut butter
  • 2 tablespoons almond butter
  • 1/4 cup skim milk
  • 2 tablespoons honey
  • 2 tablespoons agave
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. To make the crust:
  3. Combine dates and 1/4 cup water in a blender or food processor and blend until mostly smooth. Then add oat flour, almond meal, vanilla, salt, and milk (add an additional tablespoon of milk if necessary), and blend until completely smooth, scraping down the sides as needed. Scrape crust batter into a small bowl, and scoop 2 tablespoons into each tin of a mini square brownie bar pan, coated generously with non-stick cooking spray. Once batter is evenly distributed, spray the top of each crust with cooking spray and using two fingers, gently press down, and spread batter into an even layer to cover the bottom of each tin. Wipe off excess spray from top of pan with a paper towel.(Use 1 tablespoon crust for a mini cake pan or a regular sized muffin tin.)
  4. Bake crusts for 14-15 minutes (10 minutes for 1 tablespoon), until crust is set, and edges just begin to turn golden brown. Remove from oven, and place on stove top or wire rack to cool.
  5. To make the filling:
  6. Add dates and 1 cup milk to blender or food processor, and blend until completely smooth. Scraping down the sides as needed. Pour mixture into a large sauce pan, and add egg whites, remaining 1 cup milk, evaporated milk, cornstarch, agave, and salt to the sauce pan, and whisk together. Heat mixture over medium heat, stirring almost constantly until mixture comes to a boil, making sure to reach the edges of the pan- you don't want scrambled eggs. Allow mixture to continue boiling for 1 minute while stirring constantly- mixture will become very thick. Remove pan from heat and whisk in vanilla. Pour filling mixture into a heat-safe bowl, and lay a piece of plastic wrap directly on top of the pudding. Allow filling to cool slightly, until still warm but not hot, for about 30 minutes.
  7. When filling has cooled, scoop a small layer over each crust, and use the back of a small spoon to spread evenly, then top with 3 to 4 banana slices layered over the filling. Then top the banana layer with an even amount of the remaining filling. (If desired, add 1 to 2 tablespoons of warm Cookie Dough Crumble on top of the last layer of filling, and gently press the crumble into the filling.) Place plastic wrap directly over mini pies, and refrigerate until set, at least 4 hours or overnight. Garnish with additional crumble or a dusting of almond meal before serving.
  8. For Cookie Dough Crumble topping:
  9. In a medium microwave safe bowl, combine oat flour, almond flour and salt and whisk together. Then add the peanut and almond butter, milk, honey, agave, and vanilla, and mix together until thick and smooth. Microwave for 3 to 4 minutes until dough starts to puff up and look slightly cooked on top. Let cool, then break up slightly. (Remaining crumble can be placed in an airtight container in the freezer, and crumbled on top of pies immediately before serving.)

Notes

For healthy mini vanilla cream pies, omit sliced banana. This recipe works well with both skim and whole milk- whole milk will give it a slightly creamier consistency, but the difference is minimal.

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http://elizabethshome.com/healthy-mini-banana-cream-pies/

Cookie Dough Crumble Recipe

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Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dessert, Recipes, Snack Tagged With: almond flour, almond meal, almonds, banana, dates, Gluten Free, healthy, kid friendly, make ahead, nuts, oat flour, pie, pudding, vanilla

Honey Balsamic Chicken Tenders

August 24, 2014 by Elizabeth

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Sweet, juicy, mouth-watering, glazed chicken. Honey Balsamic Chicken Tenders are super easy and incredibly delicious. These amazing little strips are great on a salad, with your favorite cheesy pasta, on a sandwich, or just eat them as is. The possibilities are endless!

It’s Sunday, and you know what that means… recipe time! But first, I decided to take the plunge for the ALS Ice Bucket Challenge. This afternoon we donated, and then dumped 🙂 See…. Ps. That water was cooooold!

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Brrr! Let’s warm up and talk about these Honey Balsamic Chicken Tenders. This is one recipe you’ll want to keep close by. It’s so easy, and seriously my favorite new way to cook chicken. I just can’t get enough of them!!! (They even freeze well, too!) Just toss everything in a ziplock bag in the morning, (or if you’re short on time, just an hour before you want to eat), and at dinner time, grab your pan and cook them up in a flash.

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I love how the honey and vinegar in the marinade come together to delicately cover each piece with a rich caramelized coating. My favorite white balsamic vinegar is the one from Trader Joe’s. It has a fantastic flavor at a great price! These tasty little morsels are out of this world! Make them once, and I can guarantee you’ll be hooked 🙂

Print
Honey Balsamic Chicken Tenders

Ingredients

  • 1 1/2 to 1 3/4 pounds boneless skinless chicken tenders (or breasts- cut into 6 tenders)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • To Double:
  • 3 to 3 1/2 pounds boneless skinless chicken breasts (or tenders)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/4 cup plus 2 tablespoons white balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place a gallon size ziplock bag over a small bowl (to prevent spilling), add chicken tenders to bag. Then add garlic powder, onion powder, vinegar, oil, honey, salt and pepper. Remove most of the air from the bag, and close. Gently shake and rotate bag to combine ingredients, until marinade is mixed, and chicken is well coated.
  2. Lay plastic bag on a paper towel lined plate, and refrigerate for at least 1 hour, or up to 24. (Be sure to shake and rotate bag at least once while marinating.)
  3. When ready to cook chicken, heat a large nonstick skillet, coated with cooking spray or 2 teaspoons oil, over medium-high heat. When pan is hot, use tongs to remove half of the chicken from bag, and add to pan. Cook chicken on one side for about 2 minutes, then turn, and continue cooking for about 4 to 6 more minutes. While cooking, rotate and flip chicken often, soaking up the sauce in pan with the tenders. Towards the end, be sure that the pan is hot enough so that the chicken starts to caramelize, but not too hot that it starts to burn. (You may need to adjust the heat accordingly.) Cook chicken until no longer pink in the middle.
  4. Move cooked chicken to a clean plate, and cover loosely with foil to keep warm. Wash out pan and repeat the same process with the remaining chicken tenders. Serve chicken immediately, or cool,and refrigerate for up to three days, or freeze up to 3 months.
3.1
http://elizabethshome.com/honey-balsamic-chicken-tenders/

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For those of you who read the whole post – outtake #1!

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dinner, Recipes Tagged With: Balsamic, chicken, chicken breasts, chicken tenders, Easy, freezer friendly, Gluten Free, healthy, honey, kid friendly, make ahead, marinade, Vinegar

Light Chicken Lettuce Wraps

August 10, 2014 by Elizabeth Leave a Comment

2014-02-21 Chicken Lettuce Wraps-037-EditMarinated, ground chicken, tender mushrooms, and crunchy water chestnuts, sautéed together in a flavorful sauce. These Light Chicken Lettuce Wraps are served inside fresh, crispy lettuce leaves, topped with slivered almonds, scallions, and a mouthwatering hoisin dipping sauce.

Happy Sunday! If you missed my other post from earlier this week, be sure to check out pictures from our trip to Rome and my recipe for Pasta with Tomatoes, Basil and Fresh Mozzarella. I hope you had a great weekend like we did. Yesterday’s fishing rodeo was of course the highlight for us! What a fantastic little event put on by our community. The boys had such a BLAST! They loved fishing, the midmorning donut snack, getting to pick out a prize, and the whole experience in general. Here are some of our favorite pictures from our time at the pier.

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I love wrapping up a wonderful week with a fantastic meal. The first time I made this recipe, we all stuffed our faces, and thoroughly enjoyed it. William even found a second to give me a huge thumbs up from across the table, and said, “These are so good! They should go on your blog!” So, I decided to follow his great advice. 😉

These Light Chicken Lettuce Wraps have quickly moved to the top of our favorite recipes. This is one dish that I am super excited to share! You will definitely want to add these tender, tasty, delightfully refreshing lettuce wraps to your menu this week!

2014-02-21 Chicken Lettuce Wraps-039-EditThe first lettuce wraps that Andrew and I ever tasted were the chicken lettuce wraps at P.F. Chang’s. They are quite good, and are clearly a popular item on their menu. The last time we had them was on our San Diego Trip 2014. We even had to get a second order because we had no idea the boys would like them so much. However, my biggest gripe with them is that they are SO greasy! I mean for something that sounds healthy, they actually aren’t. They nailed the flavor, but with all the added salt, fat, and tons of chemicals, I guess it’s a no brainer that there’s some room for improvement.

The other example for this recipe came from our local favorite Chinese restaurant, Golden Chopsticks. Their lettuce wraps are also very good! They are a lot less greasy than P.F. Chang’s, but the hunt was still on for the perfect lettuce wrap.

With the flavors of inspiration dangling in my head, I knew that I just had to figure out my own version of chicken lettuce wraps. I spent a lot of time researching and testing this one! I used some ideas from America’s Test Kitchen’s Chinese Chicken Lettuce Wraps as my foundation for this recipe, and then followed my own instincts and trial and error from there. I wanted to give the hoisin dipping sauce a little kick, and slightly modified this Spicy Hoisin Dipping Sauce in my recipe. Additions, subtractions, and multiple versions. I tried to take everything I liked about both of my favorites, leave out the things I didn’t, and voila! May I present to you, Light Chicken Lettuce Wraps.

Easy enough for a week night, fancy enough for a special occasion, and impressive enough for company. When you’re craving that “take-out fix”, but don’t want to go out, these Light Chicken Lettuce Wraps are just what you’re looking for!

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Light Chicken Lettuce Wraps

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • .4 to .5 oz dried shiitake mushrooms (about 1 cup)
  • 4 cloves garlic, minced
  • 1/2 cup thinly sliced scallions (about 3 large or 5 small)
  • 1 (8 ounce) can water chestnuts, drained and diced
  • 2 teaspoons canola oil
  • Marinade:
  • 2 teaspoons cornstarch
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons soy sauce
  • Stir-Fry Sauce:
  • 3 tablespoons oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon water
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 4 teaspoons rice vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon Sriracha hot chili sauce
  • Hoisin Dipping Sauce:
  • 1/2 cup hoisin sauce
  • 1 teaspoon Sriracha hot chili sauce
  • 3 tablespoons warm water
  • Serving:
  • Iceberg or romaine lettuce leaves (washed, dried and left whole)
  • Sliced scallions
  • Toasted, slivered almonds
  • White or brown rice

Instructions

  1. Cut each breast into 4 pieces. Place 6-8 chicken pieces into food processor at a time, and pulse until chicken resembles very fine, minced pieces. Scrape chicken into a clean bowl and set aside.
  2. In a small bowl, combine ingredients for the marinade: cornstarch, sesame oil, rice vinegar, and soy sauce, and whisk together. Pour marinade over chicken and mix together until chicken is well-coated. Cover and refrigerate for at least 20 minutes or up to two hours.
  3. While chicken is marinating, in a small, heat-proof bowl, add dried mushrooms and add enough boiling water to fully cover them. Allow mushrooms to sit for 20 minutes. Drain mushrooms from water and press out additional water. Place mushrooms on a cutting board and dice. Set aside.
  4. In a small bowl, combine ingredients for stir-fry sauce: oyster sauce, hoisin, water, sesame oil, soy sauce, rice vinegar, honey, and Sriracha, and whisk together, and set aside.
  5. Combine ingredients for hoisin dipping sauce in a tiny bowl: hoisin, Sriracha, and water, and stir together. Set aside for serving.
  6. In a large, nonstick frying pan, heat 1 teaspoon canola oil over medium heat. Add chicken and cook for about 5 to 6 minutes, stirring and breaking up chicken while cooking, until chicken is cooked through. After cooking, move chicken to a clean bowl.
  7. Using the same pan, (not cleaned) heat an additional teaspoon of canola oil. When hot, add mushrooms and stir, cook for about 2 minutes. Then stir in garlic, scallions, and water chestnuts, and cook for 2 more minutes. Add the marinated chicken and stir-fry sauce (stir sauce again right before adding to pan), and mix together, until combined. Cook for about 1 to 2 more minutes, until all ingredients are hot. Remove from heat.
  8. To serve, place about 1/4 cup of chicken onto a piece of lettuce. Top with scallions, slivered almonds, and a small spoonful of hoisin dipping sauce. Repeat!

Notes

To make these more filling as an entree, serve with a side of white or brown rice, or even add a small scoop of rice to each lettuce wrap.

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2014-02-21 Chicken Lettuce Wraps-029-EditCopyright © 2014 Elizabeth’s Home LLC

Filed Under: Dinner, Food, Recipes Tagged With: asian, chicken, freezer friendly, Gluten Free, Ground chicken, healthy, kid friendly, lettuce, Light, Low-fat, make ahead, rice

Slow-Cooker Pulled Pork and Cole Slaw

July 28, 2014 by Elizabeth 2 Comments

Chicken Salad and Pulled Pork-5687Tender, juicy, succulent shreds of pork, paired with a crunchy, creamy cole slaw. It’s a match made in heaven! This Slow-Cooker Pulled Pork and Cole Slaw is incredibly delicious and surprisingly easy. The perfect summer, make-ahead meal that is sure to please them all.

Welcome back! What a fun and BUSY two weeks we’ve been having. Between family time, outings, errands, playing with friends, date nights, and of course, lots of cooking, we have certainly not been bored this summer. 😉 Charlie turned 8 weeks on Friday, and is becoming more and more aware of the world around him. William and James are the best big brothers, and love Charlie so much! They also seem to love each other more and more everyday, and are THE BEST of friends. (Yes, they have their moments, but for the most part, they get along incredibly well!) It warms my heart to see the joy in their eyes when they’re playing together.
Here are a few pictures from this weekend.

Friday at the park with our buddiesphoto (3)Maker Faire at Henry Ford yesterdayMaker Faire 2014-2Maker Faire 2014-5Tired and hilarious smiles from the big boys after lots of Maker Faire fun 🙂Maker Faire 2014-21
Smiling pictures of Charlie today! (8 weeks)Maker Faire 2014-41Maker Faire 2014-36Maker Faire 2014-27Maker Faire 2014-25Here’s a great summer recipe to put on your menu this month. The house will smell amazing and dinner will be cooking away, while you can be out enjoying the summer day. We absolutely LOVE this family favorite. I have been making and trying to perfect this (almost embarrassingly) easy recipe since our days in Atlanta, seven years ago. (Feel free to check out my first version of this Pulled Pork and Cole Slaw recipe on my old blog. It’s amazing to think that’s where we started a few years ago!)

Yes, I will confess that sometimes I can get carried away in the kitchen (Andrew is probably nodding ;)), and that sometimes my recipes are a bit involved. Well, this is not one of them, I promise! This Slow-Cooker Pulled Pork is super duper simple to toss together, and requires just a few ingredients. (It also freezes well!!!) Plus, you’ll love that it doesn’t have to be too exact, either. Just toss in a huge chunk of pork, squeeze in some sauce, add a little onion, garlic, salt and pepper, and spread it over the pork. Put on the lid, and turn it on. I mean, what’s not to LOVE about those directions. 🙂 Easy easy easy. I like to make the cole slaw the night before, so that the dressing and the flavors have a chance to really come together. I love using this Creamy Balsamic Dressing in my cole slaw. Or in a pinch, I’ll mix up a packet of Good Seasons Italian dressing, and use that instead.

(This is the pork just before I put the lid on. YUM!)
Chicken Salad and Pulled Pork-5667 Chicken Salad and Pulled Pork-5665
Instead of spending the day slaving away in the kitchen, take a few minutes to toss this together in the morning, and when dinner time rolls around, you will have a delicious feast ready and waiting for you!Chicken Salad and Pulled Pork-5698

Print
Slow-Cooker Pulled Pork and Cole Slaw

Ingredients

    Slow-Cooker Pulled Pork:
  • 1 boneless pork shoulder (Boston butt), about 8 pounds
  • 2 (40 ounce) bottles Sweet Baby Ray's barbecue sauce
  • 1/4 cup white onions, minced
  • 2 gloves garlic, minced
  • Salt and pepper
  • Cole Slaw:
  • 2 heads cabbage (medium sized)
  • 1/4 cup white onion, minced
  • 1 carrot, peeled and grated
  • 1 1/2 to 2 cups mayonnaise
  • 3/4 cup oil and vinegar salad dressing
  • Salt and pepper (to taste)
  • 2 dashes celery seed (optional)

Instructions

    For Slow-Cooker Pulled Pork:
  1. Place pork in slow-cooker and add 3/4 of one bottle of barbecue sauce to the pork. Spread onions and garlic over pork, and add a generous amount of salt and pepper. Cover and cook on high for about 6 hours.
  2. After 6 hours, uncover and check meat with a fork; if very tender (starting to fall apart), turn heat to low, otherwise cover and continue cooking on high for 1-2 more hours.
  3. Then, using a large spoon, skim off excess fat covering the liquid in the pot. Now, using 2 large serving forks, gently shred pork/pull apart, (this should be very easy since the pork will be moist and tender), until completely shredded and sauce is absorbed. Make sure to remove any visible chunks of fat while shredding.
  4. Add the last 1/4 bottle and about 1/3 of the new bottle of barbecue sauce, so that the pork is well coated. Add more sauce if needed, then stir and cover.
  5. Allow pork to cook, covered, for 30-60 more minutes on low.
  6. Serve pork on rolls or buns, with cole slaw, (corn, if desired), and extra barbecue sauce on the side.
  7. For Cole Slaw:
  8. Finely chop (shred) the cabbage, then dice into small pieces. Add cabbage to a large mixing bowl, and stir in the onion and carrot.
  9. Add mayonnaise, dressing, salt, pepper and celery seed if using, and stir together. (Cole slaw should be creamy and well-dressed. If needed, add more mayonnaise and or dressing to achieve desired consistency.) Cover and refrigerate for at least one hour or overnight. Serve on or with pulled pork.
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Chicken Salad and Pulled Pork-5706Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dinner, Food, Recipes Tagged With: barbecue, barbecue sauce, cabbage, cole slaw, crock pot, Easy, freezer friendly, Gluten Free, kid friendly, make ahead, pork, salad, sandwich, slow-cooker, Summer

Oat Flour Chocolate Cupcakes

June 22, 2014 by Elizabeth Leave a Comment

Mothers Day James Birthday-34Moist, rich, fluffy cupcakes, topped with a decadent, chocolate fudge frosting. These Oat Flour Chocolate Cupcakes are seriously good, and shockingly nutritious.

Happy first official Sunday of summer! I can’t believe baby Charlie is 3 weeks old already! He is such an amazing addition to our family. William and James can’t seem to get enough of him and LOVE holding him. We’ve had a lot of fun this week as a family, and have been soaking up every minute of this precious time together. We also had a few bigger adventures this week, including a family shopping trip, and a date night out with Andrew (and of course Charlie, too). To top it off, Andrew even took all three boys this morning and sent me back to bed for a while! (What a little slice of heaven :))

20140622-133604-48964733.jpg 20140622-133605-48965383.jpg

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photo (2)

Mothers Day James Birthday-30When it comes to eating a bit on the healthier side, chocolate cupcakes are probably the farthest thing from that thought. A few months ago I had an idea to try and come up with a healthy solution to James’ request for “chocolate cupcakes for my birthday!”. I figured that starting well in advance would allow me to perfect them enough before the big day, and incase my idea was a total bust, I’d still have time to do something else. Well, I am super excited to say that since these were such a HUGE SUCESS, we have made quite a few batches over the last couple of months. I even made these again as a surprise birthday dessert for a special friend, and she raved about them!

Theses cupcakes are so soft and chocolatey, and the icing is rich, creamy, and oh so fudgy. We were all licking our fingers and going back for seconds (and thirds… and fourths). 😉

Plus, here’s an added bonus, they freeze incredibly well! I actually made a few batches of these right before Charlie was born, and I will confess that we have been enjoying them on a daily basis. 🙂

Save room for dessert, because these Oat Flour Chocolate Cupcakes are sure to knock your socks off! No one will ever suspect that these sweet little bites are actually THIS healthy. Packed with antioxidants and nutrients, these little chocolate cupcakes are definitely something special.

Print
Oat Flour Chocolate Cupcakes

Yield: 52 mini cupcakes

Ingredients

    Chocolate Cupcakes:
  • 1 1/2 cups oat flour
  • 1 1/4 cups Dutch-processed cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 medjool dates, pitted
  • 3 tablespoons warm water
  • 8 large egg whites (1 cup whites)
  • 1 cup fat-free plain Greek yogurt
  • 3/4 cup unsweetened applesauce
  • 1/4 cup plus 1 tablespoon agave
  • 1/4 cup plus 1 tablespoon canola oil
  • 2 teaspoons vanilla extract
  • Chocolate Frosting:
  • 20 medjool dates, pitted
  • 1 cup warm water
  • 1 teaspoon vanilla extract
  • 1/2 cup Dutch-processed cocoa powder
  • 3 dashes salt

Instructions

  1. Pre-heat oven to 350 degrees.
  2. In a medium mixing bowl, whisk together oat flour, cocoa powder, baking powder, baking soda, and salt, and set aside.
  3. In a blender or food processor, add dates and water, and puree together until mostly smooth. Then add in egg whites, yogurt, applesauce, agave, oil, and vanilla, and blend together until smooth. Pour mixture into large mixing bowl, and whisk in the dry ingredients. Stir until combined. Let batter sit for about 20 minutes before baking, then stir again.
  4. In a mini muffin pan coated with cooking spray, spoon batter into each cup about 3/4 full. Bake for 12-14 minutes, or until a toothpick inserted comes out with just a few crumbs attached. Remove from oven and allow cupcakes to cool in pan for about 10 minutes, then move to a wire rack to cool completely before icing.
  5. For the frosting, add dates and water to blender or food processor. Process until mostly smooth, then add vanilla and whip until completely smooth. Add cocoa powder and salt and process for about one minute until smooth and creamy. Scrape into a bowl and cover with plastic wrap for at least one hour to chill. Then frost cupcakes.

Notes

These cupcakes are great frozen. When frosting them to freeze, allow cupcakes to cool completely, then slice cupcakes horizontally, (removing about 1/3 of the top), spread frosting in the middle and replace top. Once frosted, "flash freeze" cupcakes on a freezer safe plate or baking sheet for about 2 to 3 hours. Then move frozen cupcakes to a ziplock bag or airtight container and store in freezer for up to three months.

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Mothers Day James Birthday-32

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Filed Under: Dessert, Food, Recipes Tagged With: cake, Chocolate, cupcakes, dates, freezer friendly, Gluten Free, healthy, kid friendly

Oat Flour Blueberry Pancakes

June 16, 2014 by Elizabeth 1 Comment

Salmon Salad Pork Pancakes-317-EditSweet, wholesome, blueberry pancakes topped with a chunky blueberry sauce. Packed with flavor and mouthwatering goodness, these Oat Flour Blueberry Pancakes are such a great guiltless treat!

It has been quite a busy, but amazing two weeks as a family of FIVE! We are so in love with Charlie! He is seriously the best and easiest baby ever. William and James are fascinated with him and are the greatest big brothers! William has been a super helper lately, and James is our little helper in training. We are so thankful for all of our blessings. I don’t think Andrew or I could ever have imagined a better experience of having our third baby. I’m so happy to say that we are thriving and doing better than we ever imagined with a new born and two other little ones. We even had a date night in on Friday night and made our own sushi to celebrate Charlie turning two weeks old, and me getting a more than positive report from my doctor at my two week post baby check up! YUM!!!

Friday’s sushi night was such a hit, we even decided to do it again last night as an early Father’s Day celebration. It’s amazing how much better I got at perfecting my sushi rolling technique the second night. Sushi making was a huge success and a lot of fun, and I will definitely be posting about it soon!Salmon Salad Pork Pancakes-247

This morning we continued to celebrate Father’s Day with a tall stack of these mouthwatering Oat Flour Blueberry Pancakes. What a great way to start out a bright sunny day. I don’t know what it is about blueberries. (I especially love the huge bag of Wyman’s Fresh Frozen Wild Blueberries I got from Costco the other day. If you can find this brand, I definitely recommend it.) All the sweetness and healthiness rolled into each little berry make for the perfect pancake mix. These pancakes were the perfect way to kick off a special day. With happy hearts and full tummies, we sent Andrew back to bed for a little extra sleep. (And after just having a baby two weeks ago, and with two other little ones, sleep is a gift that any daddy would love). 🙂

Happy Father’s Day to my Dad and Father-in-law! We love you so much!

Happy Father’s Day to my best friend, amazing husband, and the most incredible Daddy to our wonderful boys! You are totally awesome! Thank you for working so hard for our family, and for all of your unconditional love and support. (And thanks for changing ALL of the diapers in the last two weeks and doing so much around here while I healed!) You are the BEST! We love you SO much! 20140615-153359-56039966.jpg 20140615-153400-56040434.jpg 20140615-153402-56042018.jpg 20140615-153358-56038969.jpg

If you’re looking for the perfect way to wake up Dad or anyone you love one morning, consider making these Oat Flour Blueberry Pancakes, and starting the day with a heaping plate of blueberry pancake goodness.

Print
Oat Flour Blueberry Pancakes

Ingredients

    Pancakes:
  • 3 cups oat flour
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 8 large egg whites (1 cup whites)
  • 2 cups skim milk
  • 3/4 cup plain, fat-free Greek yogurt
  • 1/4 cup natural applesauce
  • 2 tablespoons agave
  • 1 tablespoon canola oil
  • 1 teaspoon fresh lemon juice
  • 2 1/2 teaspoons vanilla extract
  • 3 cups wild blueberries (thawed and drained if frozen)
  • Warm Blueberry Sauce:
  • 3 cups wild blueberries
  • 1/2 cup natural apple sauce
  • 1/4 cup water
  • 2 teaspoons fresh lemon juice

Instructions

  1. In a large mixing bowl, stir together the oat flour, baking powder, salt and cinnamon, and set aside.
  2. In a medium bowl, add the egg whites, milk, yogurt, applesauce, agave, oil, lemon juice and vanilla extract and whisk together.
  3. Make a well in the center of the dry ingredients, and add the wet ingredients to the dry ingredients and whisk together until just combined. Fold in blueberries. Allow batter to sit out for about 20-30 minutes until thickened.
  4. While batter is sitting, combine blueberries, applesauce, water and lemon juice in a medium sauce pan and stir. Heat over medium heat until just bubbling, then allow sauce to simmer for about 30 minutes until thick. Keep warm.
  5. Heat a large grill pan or griddle over medium heat, and lightly coat with cooking spray or oil. After batter has been sitting, stir again before cooking. When pan is hot, ladle about 1/4 cup (or just a little less) of batter for each pancake. Cook on one side for about 3-4 minutes or until little bubbles appear. Flip over and cook on that side for another 2-3 minutes or until golden brown. Serve pancakes with warm blueberry sauce.
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Salmon Salad Pork Pancakes-241

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Filed Under: Breakfast, Recipes Tagged With: blueberries, freezer friendly, Gluten Free, healthy, kid friendly, no butter, oat flour, pancakes

Vitamix Hummus

May 19, 2014 by Elizabeth Leave a Comment

Pancakes and Broccoli Cheddar-69-EditA smooth, creamy, blend of chick peas, tahini, garlic, fresh lemon juice, and spices. This Vitamix Hummus recipe comes together in a flash. Use as a dip with your favorite veggies or pita, or serve with meat and salad for a complete meal.

I hope you had a great weekend! We sure did. It has been so nice to keep crossing tasks off of our to-do list, and in between being productive, we’ve managed to have a lot of fun in the process. After all, there are only 12 days left until new baby arrives! WOW!!! We are definitely getting closer. 🙂

Date Night-53-EditDate Night-20  Date Night-43
One note about this hummus recipe. I made it in my Vitamix. (A Vitamix is a pricey, but WELL worth it, industrial strength blender.) When our Cuisinart blender died a few months ago, Andrew insisted we try a Vitamix. I was so turned off by spending that much money on a blender, to basically make a few smoothies, and a few other random things, that I kept it in the box for about a month! I did enjoy my old Cuisinart blender for a few things, but for the most part, I just didn’t use it that often. It was always a pain to dig out, and when I did finally use it, the results were good, but never fantastic.

However, after staring at the huge unopened Vitamix box in our basement, I just gave in and ripped it open. I dragged it upstairs, washed it out, and since the boys love smoothies, I decided to give it a whirl. I tossed a bunch of frozen fruit and some juice and other goodies into my new Vitamix and turned it on. I could NOT believe how fast that thing blended everything up! (Where my old blender would have either gotten stuck, or taken forever to grind up the frozen fruit, this thing plowed right through it in seconds!)

Pancakes and Broccoli Cheddar-73-EditIn case my isolated smoothie incident was just a fluke, I didn’t stop there. I wanted to see what else this thing would chomp through. Over the last few months with our Vitamix I have made countless smoothies, healthy milkshakes, frozen desserts, purees, sauces, lots and lots of SMOOTH hummus, creamy salad dressings, homemade oat flour, and I love how easily it whips up the wet ingredients for a number of healthy dessert recipes. I mean, I’m completely sold! So much so that I even made a permanent place for it on our kitchen counter. It takes quite a bit for me to like something that much that I am willing to give it a home on my counter. I despise clutter and too many things out on the counter, so I am VERY selective on which appliances I keep out full-time. However, since I basically use the Vitamix everyday, if not twice a day, I figured it didn’t make sense to keep this one stored away.

Pancakes and Broccoli Cheddar-77-EditI just love how creamy this blender can whip up this hummus. In case you haven’t converted to a Vitamix yet, this hummus recipe will still be delicious when mixed up in a blender or food processor. (It just might not be quite as smooth and creamy as the Vitamix can get it, but it will still be delicious.)

Easy, healthy, and loaded with flavor, this Vitamix Hummus will surely be a hit at your Memorial Day festivities next weekend, or for any occasion.

Print
Vitamix Hummus

Ingredients

  • 1 (15 ounce) can chick peas (garbanzo beans)
  • 2 tablespoons tahini paste (ground sesame seeds only)
  • 1 1/2 cloves garlic
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 tablespoon water
  • 3/4 teaspoon salt
  • 1-3 dashes cayenne (depending on spice level)
  • 3 1/2 tablespoons extra-virgin olive oil

Instructions

  1. Add chick peas and their liquid to a microwave safe bowl, and microwave for 2 minutes. Drain liquid.
  2. Combine the garbanzo beans, tahini, garlic, lemon juice, water, salt and cayenne in Vitamix or food processor. Process together until mostly smooth.
  3. On a low speed, slowly drizzle oil into hummus until combined and gradually increase speed. Allow hummus to process on high speed for about one minute until smooth and creamy.
  4. Scoop into bowl, and refrigerate for at least 20 minutes or preferably a few hours before enjoying. (This will allow the flavors to set together.)
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Pancakes and Broccoli Cheddar-91-Edit

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Filed Under: Appetizers, Recipes, Side Dishes Tagged With: beans, chick peas, Dip, Easy, garbanzo beans, Gluten Free, healthy, hummus, kid friendly, Quick, spread

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