Category Archives: Recipes

Honey Ginger Lemon Tea

18 Friday Jan 2013

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Posted by Jennifer (the student) on January 18, 2013

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Having had a cold for almost two weeks now, I have been looking for something different than just plain tea or water. This drink is an Arnold Palmer highbred. It has been so soothing on my throat and actually has enough flavors that I can taste it. This is my new favorite drink and would be good year round and not just when you are sick.

 Ingredients:

  • 10 cups of water (5 cups boiled)
  • 1 inch of ginger (peeled and sliced)
  • ¼ cup honey
  • 3 decaf tea bags (I have used Trader Joe’s Bedtime Tea)
  • 10oz can of frozen concentrate lemonade (I used Cascadian Farm)

Instructions:

  1. Boiled 5 cups of water with ginger in a large pot.
  2. Remove from the heat and stir in the honey.
  3. Drop in tea bags and let steep for 2-3 minutes.
  4. Remove tea bags and stir in frozen concentrate lemonade.
  5. Once lemonade has dissolved, add the last 5 cups of cold water and combine.
  6. Transfer to a pitcher and should be stored in the refrigerator.
  7. Can be served hot or cold.
  8. Enjoy!

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  • I use Cascadian Farm frozen concentrate lemonade because it is sweetened with organic white grape juice. Most juice concentrates are sweetened with high fructose corn syrup, which we try to avoid.
  • I used decaf tea, so I could drink it day or night. But any tea of your liking could be used.

♥ ♥

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My Chicken Soup

16 Wednesday Jan 2013

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Posted by Jennifer (The RD) on January 16, 2012

This is the soup I made for Jennifer when she was sick.  🙂

Ingredients

3 quarts water

1/4 cup Better than Bouillon chicken soup base

1/2 of a Rotisserie chicken, cooked and shredded, but leave the drumstick intact

2 tsp. grated ginger

1 TB fresh rosemary, removed from stem and washed

1 cup cilantro (remove the large part of the stem with no leaves), chop loosely after measuring

1/2 orange bell pepper, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

3/4 cup carrots, cut into coin sized pieces

8 baby red rose potatoes, washed and quartered

1/4 tsp freshly ground pepper

 

Pour water into a soup pot and add the soup base, ginger, rosemary, shredded chicken, and drumstick.  Simmer, uncovered for 30-45 minutes or until it looks like the chicken is ready to fall off of the drumstick.

Remove the meat from the drumstick and add it back to the soup.  Discard the bone.

Add the rest of the vegetables and ground pepper and simmer for another 30 minutes, or until the vegetables are done.

 ♥ ♥

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Hasselback Potatoes

14 Monday Jan 2013

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Posted by Jennifer (the student) on January 14, 2013

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I have seen lots of pictures on Pinterset of the Hasselback potatoes and finally I decided to try them for myself. I am so glad I tried these potatoes they are so tasty, soft inside and crispy on the outside. I will be making theses often.

Inspired by Foodie Wife

Ingredients:

  • 2 medium Yukon Gold potatoes
  • 1 TBSP olive oil
  • 1 TBSP unsalted butter
  • 1 garlic clove, thinly sliced
  • ½ tsp dried thyme
  • salt and pepper, to taste (I used Herbamare)

Instructions:

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with foil or  parchment paper.
  3. Place a potato in a bowl of a large wooden spoon; the spoon will act as a guide when slicing the potato. Cut across at about 1/8 intervals, without cutting through the potato.
  4. In a small saucepan, melt the butter and whisk in the olive oil.
  5. Lightly brush prepared baking sheet with butter/olive oil.
  6. Drizzle the remaining butter/ olive oil.
  7. Season with rosemary, salt and pepper.
  8. Bake for 1 hour and 10 to 20 minutes.
  9. The flesh should be tender and the outside should be crispy.
  10. 10. Remove from the oven and serve.
  11. 11. Enjoy!

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  • I have also seen versions of these potatoes with cheese that will be my next attempt.
  • These can also be made with Russet, New Potatoes or just regular baking potatoes.

♥ ♥

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Broccoli Soup

09 Wednesday Jan 2013

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Posted by Jennifer (the student) on January 9, 2013

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I found this recipe at my mom’s house at Thanksgiving. We love this simple recipe so much, I make almost once a week. It is a great way to get more vegetables in your diet.

Adapted from Melissa McCarthy’s recipe

Ingredients:

  • 2 bags of frozen broccoli
  • 1 bag frozen soycotash (Trader Joe’s edemame succotash)
  • 2 quarts chicken broth
  • few sprinkles garlic powder
  • salt and pepper to taste

Instructions:

  1.  In large stockpot , over medium high heat, add broccoli, soycotash and chicken broth.
  2.  Season with garlic powder, salt and pepper.
  3. Bring to a boil, then reduce heat and simmer for about 15 minutes with pot partially covered.
  4. Puree with an immersion blender until slightly chunky.
  5.  Serve and enjoy.

* Regular frozen succotash or frozen green beans will also work, instead of the soycotash.

♥ ♥

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Herbie Olive Oil for Roasted Vegetables

03 Thursday Jan 2013

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Posted by Jennifer (the RD) on January 2, 2013

I put this concoction onto my winter veggies before I put them in the oven last night:

MIX THE FOLLOWING INGREDIENTS TOGETHER:

1/2 cup olive oil

2 tsp very finely chopped fresh cilantro

2 cloves finely chopped fresh garlic

1 TB coarsely choped fresh rosemary

1/4 tsp dried red pepper flakes

You can still add salt to your veggies if you want to before you roast them, but if you want your veggies to be unsalted, then just don’t add any before they go into the oven.

 ♥ ♥


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Marshmallow Fluff

26 Wednesday Dec 2012

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Posted by Jennifer (the student) on December 26,2012

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Marshmallow has always been a favorite off mine. I like it with hot chocolate and chocolate ice cream. Back in high school, I remember many trip to the market with my sister looking for marshmallow fluff and ice cream. I wish I knew back then how simple it is to make and that homemade tastes so much better. This is an old recipe I found in my mom’s recipe box. Since I found it, I have been making it about once a month and now my husband shares in my love of marshmallow fluff. Continue reading »

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Ishler Cookies

19 Wednesday Dec 2012

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Posted by Jennifer (the RD) on December 19, 2012

This is a special cookie recipe that my mom has started using about 20 years ago.  She cut out from a womens’ magazine, but I’m not sure which one.  It is a very unusual cookie, and not very easy to make because it is so fragile, but it is so good!  The trick is to chop the walnuts super fine!  🙂

INGREDIENTS:

  • 1 ½ cups sifted flour
  • 1/3 cup sugar
  • 2 ½ cups finely chopped walnuts
  • ¾ cup cold sweet butter
  • 6 oz. semisweet chocolate pieces

Mix flour, sugar, and walnuts together.  Knead in butter until smooth and firm.  Work quickly to prevent butter from softening.  Chill dough 1 hour.  Roll out on a floured surface to 1/8 inch thickness.  Cut into 2 inch rounds.  Place on an ungreased cookie sheet and bake at 350 degrees  for 10-15 minutes or until cookies are lightly browned.  Cool on cookie sheets.  Melt the chocolate in a pan over hot boiling water (double boiler).  Spread a thin layer of chocolate over the cookies.

 ♥ ♥

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Taco Pie

12 Wednesday Dec 2012

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Posted by Jennifer (the student) on December 12, 2012

I found this recipe a couple of weeks ago and I think I have make it at least three times already. It is so easy and it tastes great on a cold night. We love the original version of this recipe but I am always looking for ways to add more vegetables. I like it with avocado but I think it would be good with a dollop of plain Greek yogurt too.

Adapted from Dishing With Leslie

4 to 6 Servings

Ingredients:

  • 1 ½ pounds ground beef
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp crushed red pepper
  • 1 tsp cumin
  • 1 – 6 oz can tomato paste
  • 1 ½ cup grated cheddar cheese
  • 1 – 8.5 oz box corn bread mix
  • 1 egg
  • 1/3-cup milk
  • 2 oz diced green chile (½ 4 oz cans)

Instructions:

  1. Preheat oven to 400 degrees.
  2. Over medium heat in a large cast iron skillet, brown ground beef, onion and bell pepper.
  3. Cook until onion and bell pepper soften.
  4. Remove from heat and drain off fat.
  5. Return to heat and add garlic powder, black pepper, crushed red pepper, cumin, and tomato paste.
  6. Combine well and top with grated cheese. Then remove from the heat and set aside.
  7. In a small mixing bowl, combine cornbread mix, egg, milk and green chilies.
  8. Pour this mixture on top of the cheese.
  9. Bake for 15 minute.
  10. Remove from heat and serve.
  11. Enjoy.

♥ ♥

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Super Easy Chicken Pasta

05 Wednesday Dec 2012

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Posted by Jennifer (the RD) on December 5th, 2012

I made this dish for myself when I came back from Vegas and was very tired last week.  It was all ingredients that I had in my refrigerator and could easily whip up!

INGREDIENTS:

2 1/2 cups cooked spaghetti

1 TB canola oil

1 TB “better than bouillon” chicken soup base

1 clove chopped garlic

2 portions of frozen, chopped cilantro (found at Trader Joe’s or Fresh and Easy)  or 1/2 cup finely chopped fresh cilantro

3/4 cup  sliced carrots

3/4 cup  choped celery

3/4 cup boiled and shelled edamame

1 cup shredded, cooked chicken

 

Saute carrots, celery, garlic, cilantro  and edamame in canola oil in a large skillet on medium heat until  veggies are barely tender, for approximately 3-5 minutes.

Add soup base and combine until well blended.

Add in  spaghetti noodles and chicken and mix together until all ingredients are warmed through and thoroughly combined, for an additional 3-5 minutes.

♥ ♥

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Cranberry-Apple Turkey Wrap

29 Thursday Nov 2012

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Posted by Jennifer (the student) on November 28, 2012

This is how I used up the last of my Thanksgiving turkey and I wish I had thought of this combination before. We liked this so much that I think I will need to cook some more turkey.  🙂

Ingredients for 2 servings:

  • 4 – 7” whole-wheat tortilla
  • 1-cup turkey, shredded
  • 4 slices of provolone cheese (or any type you have)
  • ½ cup cranberry sauce (I used canned)
  • 1 granny smith apple, cored and thinly sliced

Instructions:

  1. Spray a non-stick skillet with cooking spray.
  2. Over medium heat, place a tortilla in the skillet and put 1 slice of cheese and ¼ cup of turkey on one half of the tortilla.
  3. Once cheese has melted, remove from heat.
  4. Place apple slices (about 4 slices) and ¼ of the cranberry sauce on top of the turkey.
  5. Fold in half and serve.
  6. Enjoy!

♥ ♥

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