Author: Colleen Dyroff

Pumpkin spice for breakfast

This year all the craze seems to be pumpkin spice. Not sure I would like it, just sounds, well….strange. We should eat pumpkin pie not drink it right? Have to say I am a changed person. While shopping I saw our favorite milk company had a small pumpkin spice drink ” for a limited time”. I got suckered in and bought some. All I can say is yum. John and I both hand a small glass. At 250 calories per cup…..I think this needs to be rationed.  Well this morning I poured John an orange juice and said “hey, what about a pumpkin orange drink”? Using half oj and half pumpkin spice milk drink I mixed in a small glass and stirred. Sipped……and Shazam …..tastes like a 50 50 bar with a hit of pumpkin spice.  Just thought I would share.  As always we hope you enjoy.  Advertisements

Fresh beet salad

Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.  Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.  1 bunch of beets ( three beets with greens attached) 1/3 cup white balsamic vinegar 3 tablespoons sesame seed oil Pinch of salt 1 teaspoon soy sauce  When you …

Refreshing iced tea

Iced tea is not just for summer……unless you live in the New England states. John visited this May and found iced tea was coming back on the menu to be served. Being from California and now Texas that is totally bazar to us, iced tea is a year long drink in these western states. Figures that close to the end of summer I have come up with a new combination of tea bags, making a refreshing flavorful drink. No sugar is needed but if you desire you can add some.  1 cup boiling water 2 large family size tea bags ( I use Luzianne)  1 regular size lemon/ginger flavor bag Cool water to fill pitcher I heat water in a sauce pan, when it boils I remove from the heat and add the bags. Push down so they get thoroughly soaked. Let sit for thirty minutes. Pour cool water into pitcher, remove teabags from pan and squeeze out. Pour seeped liquid into the pitcher. Add ice to a glass and serve. The lemon ginger adds …

Green posole

We love stuff with tomatillos. Salsas, chile verde, and sauces. I had never made green posole before, in fact I did not even have a name for it until a high school student said, “oh you’re talking about green posole”. So, I guess it has been made before. This is an easy, tasty dish. Perfect for the upcoming cooler weather; Or even a football night. Just a few ingrediants are needed. But it takes a few hours to cook.  1/2 bag posole about 1-1 1/2 cups (soak overnight in some salt water) or use the package directions to prep it 8-10 tomatillos  1/4 cup water 1/2 Teaspoon salt 4 cups chicken broth or stock 1 pound ground pork 1/4 teaspoon cumin Cilantro, chopped onion, Jalisco cheese, limes: all for toppers and/or garnish 6 corn tortillas cut into thin strips  Hand blender or regular blender The night before or in the morning soak the posole in salted water. This will soften it up before cooking begins. Toss that water before using. Remove outer leafy layer on …

Chipotle pork fingers

I am in a keno group, once a month I try and come up with something different. Having this can of cipotle peppers has been killing me…..since they are not too hot the ladies should like the flavor and not be blown away. (Texans have whimpy mouths). I had ground pork from the pig we had processed, filo dough and frozen spinach. Filo and spinach are always a great base for finger food. So, I came up with this tasty treat. Pretty easy to make especially if you do some prep work earlier in the day or the night before.  1. 5 pounds ground pork 1 can chipotle peppers 1 package frozen spinach 1 teaspoon salt 1 package filo dough Butter,  pastry brush Small crockpot Dipping sauce if desired  ( I used a yogurt based avocado, cilantro dressing, store bought) To speed things up for the evening I was going to assemble I prepped the fillings earlier. The frozen spinach I thawed, opened, placed in a colander, then in a bowl. Leaving this in the …

Chicken stuffed jalapeños 

Sometimes you just need a snack. We were in some intense game playing of backgammon and I did not want to break to make something large for dinner. Plus we had these beautiful peppers…..so I came up with this easy to make treat.  6 jalapeño peppers cut lengthwise seeded and viened 1 cup finely grated cheddar cheese 1 can chicken drained 1 tablespoon mayo 1 tablespoon bacon grease ( I keep a jar in the refrigerator )  1/4 teaspoon minced roasted garlic  1/2 teaspoon Penzey’s Northwoods seasoning ( or something of your favorite spice)  Heat oven to 400. Add everything but peppers in a bowl. With the back of a folk mush together until thoroughly blended and creamy like. Arrange pepper halves on cookie sheet. Take chicken mixture and shape pepper cavity size, filling each half, packing it in. Use all the mixture for the twelves pieces. Bake for 20 minutes. Move to broiler area and broil for 5-10 minutes until brown on top.  That’s it. Serve plain or if you must with a dipping …

Tropical rice

You would think the way I have been cooking lately I need a vacation. If you can not get there we can at least eat like we are there. We love rice, I made a fish dish ( in future post) and it needed a side. This turned out wonderful. It has a beautiful light flavor with natural sweetness.  1 cup white rice 1 large can hunk pineapple plus the juice 1 can coconut milk In tall sauce pan mix all ingrediants together. Turn heat up pretty high until it starts to bubble. Stir, cover and reduce heat to medium low, cook 35-45 minutes. About halfway through gently stir rice mixture. Rice will be creamy and light.  As always we hope you enjoy

Island style meatballs in sweet and sour sauce

Tired of the same old thing? Need some flavor in your meals? This dish will do it. Pretty easy to make, colorful and mouth watering. We had been doing hamburgers on the grill for the holiday and I had about a pound of meat left over. A bit bored with the meat on a bun so I looked to see what we had and thought sweet and sour meatballs. The I imagined how could I improve on the ordinary and make it extraordinary. The meat balls are packed with flavor and are very filling. The vegetables add color and nutrition.  1 pound Hamburger  1 green pepper 1 yellow pepper 1 orange pepper…… Or any color of your choice  1 onion 1 yellow squash 1/4 cup coconut flour 1 egg 1/3 cup teriyaki sauce 2/3 cup rice 1 large can chunk pineapple. Save the juice 1 1/4 cup water 1 tablespoon oil Sweet and sour sauce 2 tablespoon corn starch 1/2 cup sugar 1/3 cup apple cider vinegar  1 tablespoon soy sauce Plus liquid from meat …

Kale casserole 

All you need is kale….bomb bomb de bah….. So many types of kale. I am finding the flat leaf type is a bit milder than the curly leaf kind. In making this dish that is what I used but I bet the other would work just fine. This is a great potluck addition or side for a meat dish.  1 bunch kale 2 can chicken broth or vegetable if vegetarian 1/4 cup finely chopped onion 3/4 cup short grain white rice Thin cheddar or Colby cheese slices about 6 11×7 baking dish Heat oven to 350. After washing kale and chopping onion put several leaves on the bottom of baking dish. Now chop up the remaining kale into large pieces. Sprinkle 1/4 cup rice over kale leaves that are in the baking dish, then place handful of kale over the rice, sprinkle 1/4 cup rice over that and repeat again until kale is used up. Having to top layer kale. Pour the broth over the mixture and sprinkle the onions over the top. Place cheese …

Easy chicken and cheese with sour cream green sauce

Seems like there always needs to be a story. But after a crazy evening at home my story has left my brain. However, I could say this is an easy meal for a hard day. A few ingrediants is all you need and about 1 hour time from start to finish.  2 chicken boob halves boneless, skinless 1 tablespoon oil 2 cans green (Hatch) enchilada sauce 1 cup sour cream 6 flour tortillas 6 cheese sticks Colby/Jack type combo 1/4 cup chopped onion 1 hot pepper chopped   If desired 1 chopped tomato  1 teaspoon cumin 1 clove smashed or chopped garlic 8×8 pan  Skillet and a medium size sauce pan Heat oven to 350, chop chicken into pieces heat skillet and add oil, add chicken to heated skillet. Heat 1 can of sauce in a sauce pan, add chopped onion. Have it start to boil, then simmer while preparing everything else. When chicken has touch the heat on all sides add pepper, and chopped tomato then cumin and garlic. Unwrap cheese prices.  Take some …