Curried Vegetable Soup

Ingredients:

2 Tbsp. Olive Oil

1 Cup Chopped Onion

2 Tbsp. Minced Garlic

1 ½ Tbsp. Curry Powder

6 Carrots Peeled and Chopped

3 Russet Potatoes Peeled and Diced into ½ inch Pieces

1 Medium Sized Cauliflower Cut into Small Florets

4 Cups of Stock (Vegetable or Chicken)

2 Tbsp. Honey

1 Cinnamon Stick

1 Can (19oz) Garbanzo Beans, Drained

½ Cup Golden Raisins

1 Can (28oz) Crushed Tomatoes

½ Cup Chopped Parsley or Cilantro

Directions:

Heat oil in large, heavy pot over low heat. Add onion and cook 10 minutes, or until tender. Add garlic and cook 2 to 3 minutes more. Sprinkle curry powder over vegetables and cook 1 minute stirring constantly. Add carrots, potatoes, cauliflower, broth, honey, and cinnamon stick. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are tender. Add beans and raisins, simmer for 15 minutes stirring occasionally. Add tomatoes and parsley or cilantro as garnish. Serves 8.

Ate this while couchsurfing in Atlanta, it's sooo good! I used a drop of cinnamon essential oil instead of a cinnamon stick and it worked fine!

Lavender Coconut Lemonade

Lavender Simple Syrup:

Ingredients:

• 2 Cups Sugar
• 1 1/2 Cups Water
• 1 Drop Lavender Essential Oil

Directions:

1. Combine the sugar, water, and lavender in a medium, heavy bottomed saucepan.
2. Bring to boil on high heat, and boil for 1 minute.
3. Remove from the heat and cover, set syrup aside to cool.
4. Once cooled, place in an airtight glass container (glass because of the essential oil) and refrigerate for up to 1 week.

Lemonade:

Ingredients:

• 1 1/2 Cups Lemon Juice (I used organic)
• 8 Cups Coconut Water
• 2 Cups Water (more or less, depending on how tart you like your lemonade)
• Lavender Simple Syrup

Directions:

1. Place lemon juice, coconut water, and water into a glass pitcher and stir.
2. Pour 1/2 cup of the lavender simple syrup into the pitcher and stir. Taste, if needed add more syrup. Also if needed, add more water. Enjoy!

Creamy Chicken & Yellow Rice

This was sooo good!

Yellow Rice:

3 Tbsp. Coconut Oil

1 Cup White Rice (I like Jasmine)

1 tsp. Minced Garlic

1 tsp. Onion Powder or Dried Minced Onion

1 tsp. Ground Turmeric

2 Cups Chicken Broth     

1/2 tsp. Salt (or to taste)

Ground Black Pepper, to taste

Directions:

1. Heat oil in a large saucepan over medium heat.
2. Add the rice and gently stir until rice begins to lightly brown.
3. Add garlic, onion powder, and turmeric and stir until well mixed in.
4. Slowly stir in chicken broth and raise heat to medium-high. Add salt and pepper to taste.
5. Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
6. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 3.

Creamy Chicken:

2 Cups Frozen Diced Cooked Chicken

2 Garlic Cloves, Minced

1 Tbsp. Curry Powder

1 1/4 Cups Mayonnaise

1 Tbsp. Honey

1 Tbsp. Parsley Flakes

1/2 Cup Quartered Seedless Grapes

Directions:

1. Put chicken in large skillet and heat on medium heat for 6-7 minutes (until no longer frozen). Add the garlic and curry powder. Cook for another minute or so, until the garlic looks slightly brown.
2. Spoon the chicken mixture into a bowl. Let cool.
3. Blend the mayonnaise with the honey, then add the parsley. Stir the chicken mixture into the mayonnaise mixture.
4. Serve the chicken over the yellow rice (tastes best when the rice is cold), garnish with sliced grapes. Serves 3.

Green Chile Chicken Enchiladas

I made these last week and they were AMAZING!! The homemade green Chile enchilada sauce was a total game changer! I got the recipe here: http://www.melskitchencafe.com/homemade-green-enchilada-sauce/

Green Chile Enchilada Sauce:

2 Tablespoons Oil

1/2 Cup Finely Chopped Onion (I used dried minced onion)

2 Garlic Cloves Minced

3 Tablespoons Flour

1/4 Teaspoon Cumin

1/4 Teaspoon Black Pepper

1 1/2 Cups Chicken Broth or Vegetable Broth (Preferably low sodium, but either works)

1 Cup Roasted, Peeled, Diced Green Chiles Or 1 Cup Canned Diced Green Chiles (Rinsed and Drained)

1/4 Teaspoon Dried Oregano

1/2 Teaspoon Salt

Directions:

1. In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
2. Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
3. Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
4. Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened. It should be able to coat a spoon but still drip off. Add more broth to thin out if needed.
5. Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen, probably up to a month or two if well sealed. Makes 2-3 cups of sauce.

Enchiladas:

12 Corn Tortillas

1/2 Cooking Oil (I used refined coconut oil)

2 Shredded Chicken (I used Tyson Grilled & Ready Diced Chicken Breast because it was super easy!)

1 1/2 to 2 Cups Green Chile Enchilada Sauce (Depends on how much sauce you like!)

1 1/2 Cups Shredded or Crumbled Queso Fresco or Queso Blanco (I used queso fresco, put it in a bowl and used a pastry cutter to crumble it, super easy!)

Directions:

1. Lightly brush tortillas with cooking oil. Heat, one at a time, on a comal over medium heat for about 15 seconds on each side. The idea is not to cook them or get them crispy, you just want to soften them with the heat. Stack heated tortillas on plate.
2. Take one tortilla and place chicken, a drizzle of sauce, and cheese down the center.
3. Roll tortilla around filling; place seam side down in 9x13 inch baking dish. Repeat with the remaining tortillas, chicken, sauce, and cheese.
4. Pour remaining sauce over the top. Sprinkle with the remaining cheese. Bake at 350° for 35 minutes. Serve warm and enjoy! Makes 4-6 servings.

Cranberry Meatballs

Made these the other night. They were really good! I also used about 5 drops of lemon essential oil instead of lemon juice. Remember to only use high quality essential oils in cooking. Also if you use lemon oil, add it right before the meatballs (because oils evaporate while cooking).

Ingredients:

1 Bag (at least 24 oz.) Frozen Meatballs (you can use homemade meatballs if you like, I already posted my favorite meatball recipe earlier on this blog)

2 Cans (14 oz. each) Whole Berry Cranberry Sauce

1 (18 oz.) Bottle Barbeque Sauce

2 Tablespoons Brown Sugar

1 Tablespoon Lemon Juice

Directions:

1. Bake meatballs according to directions on bag (usually 30 minutes at 350°).
2. In a saucepan over low heat, combine the cranberry sauce, barbeque sauce, brown sugar, and lemon juice. Simmer and stir until smooth (about 20-30 minutes). Add cooked meatballs and simmer for about 10 minutes or until desired consistency.
3. Serve over rice.

You can also make this in a slow cooker, Add sauce ingredients and stir until combined. Add the frozen meatballs and stir until coated. Cook for 2 to 3 hours on high.

Cranberry Brie Tarts

Just made these, they are delicious!

Ingredients:

2 Tubes (8 ounces each) Refrigerated Crescent Rolls

6 Ounces Brie Cheese, Rind Removed

1 Cup Whole-Berry Cranberry Sauce

1/2 Cup Chopped Pecans (Optional)

Directions:

1. Preheat oven to 375°.
2. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Do the same with remaining tube of dough. Cut into 24 pieces. Lightly press each piece onto the bottom and sides of an ungreased muffin cup.
3. Place about one rounded teaspoon of brie cheese in each cup of dough. Be careful not to put too much cheese into each cup because it can overflow and cause a mess. Top with cranberry sauce and sprinkle with pecans if using. Bake 10 to 12 minutes or until golden brown. Serve warm. Makes 2 dozen.

Cheesecake Cupcakes

Just made these for dessert. Sooo good!

Ingredients:

5 Tablespoons Butter (Softened)

1 Cup Graham Cracker Crumbs

1 Teaspoon Cinnamon

1 1/2 Teaspoons Sugar

1 (8 oz.) Package Cream Cheese (Softened)

1/2 Cup Sugar

1 Teaspoon Vanilla Extract

2 Eggs

1 (21 oz.) can Cherry Pie Filling or Fresh Berries Like Strawberries

Directions:

1. Preheat oven to 350° Fahrenheit.
2. To make the crust, place butter in a small bowl. Add graham cracker crumbs, cinnamon, and 1 1/2 teaspoons sugar. Use a pastry blender or large fork to mix these ingredients together.
3. Put baking cups into a muffin pan. Press 1 tablespoon of the crust firmly into the bottom of each cup.
4. In a mixing bowl, add cream cheese, 1/2 cup sugar, and vanilla. Mix ingredients together with an electric mixer on low speed for 2 minutes.
5. Crack eggs and add to the mixture. Mix on high for 3 minutes. Stop several times to scrape the sides and bottom of the bowl with a spatula.
6. Fill each baking cup 3/4 full of batter. Bake for 25 minutes or until cracks start forming on the cupcakes. Turn the oven off and crack the oven door open. Leave cupcakes in the oven for 10 minutes.
7. Remove cupcakes from the oven. Refrigerate for 1 hour. Top each cupcake with cherry pie filling (or strawberries). Makes 12 cupcakes.

You can also make this into a cake. Directions below:

With a spring-form pan, you can bake this recipe as a whole cheesecake. Just double each ingredient. First, spread the graham cracker crust over the bottom of the pan. Then, pour the batter on top. Bake at 350° Fahrenheit for 50 minutes or until cracks start to form on top of the cheesecake. Turn the oven off and crack the oven door open. Leave cake in the oven for 10 minutes. Refrigerate at least 1 hour before adding fruit to the top.