Sourdough Peach Cobbler

 This Sourdough Peach Cobbler is absolute heaven. It’s light, buttery, sweet, and full of jammy peach goodness.

Ingredients

Scale

• 1/2 cup butter
• 1 cup sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/3 cup sourdough discard*
• 1 teaspoon vanilla extract
• 2 large peaches, peeled and sliced
• 
  
• 1/3 cup brown sugar, packed

Instructions

1. Preheat oven to 350 degrees.  Place butter in a 12-inch cast iron skillet (or 9 by 13-inch baking pan) and melt butter in preheating oven.  Remove pan from oven when butter is melted and set aside.
2. In a large bowl, mix sugar, flour, baking powder, and salt.  Whisk together.  Add milk, sourdough discard, dash of cinnamon and vanilla and mix by hand until just incorporated.  Do not over mix.
3. Pour cobbler batter into the pan over the melted butter. Do not mix.  Top with sliced peaches.  Sprinkle brown sugar over the top.
4. Bake for 40 minutes at 350 degrees. The top should be golden brown.  Allow to cool for 20 minutes or so, and then scoop into serving bowls and top with ice cream or whipped cream.
5. Store covered at room temperature.

Notes

*You may substitute 1/3 cup sour cream plus 2 tablespoons of flour in place of the sourdough discard. 

Recipe inspired by the Food Nanny on Instagram stories.

Nutrition

• Serving Size: 1 serving
• Calories: 340
• Sugar: 38g
• Sodium: 293mg
• Fat: 12g
• Saturated Fat: 7.6g
• Unsaturated Fat: 3.9g
• Trans Fat: 0.5g
• Carbohydrates: 56g
• Fiber: 2.4g
• Protein: 3.7g
• Cholesterol: 32mg

Find it online: https://lovelylittlekitchen.com/sourdough-peach-cobbler/

Sourdough Discard Pizza Dough

 Equipment

• digital scales
• mixing bowl
• pizza tray

Ingredients

200g sourdough starter discard

7g  Instant Yeast

280g water

20g Honey

30g Olive Oil

500g Bread Flour

20g Salt

Instructions

• Measure out the sourdough starter, water, honey, and yeast.  Stir together until the sourdough starter and honey are dissolved in the water. 
• Now, add the oil, flour, and salt into the bowl and gently stir together with a dough whisk or knife.  Cover with plastic wrap and allow the dough to sit for around 30 minutes. 
• Tip the dough out onto the counter and knead it really well using your hands.  This is a lovely dough to work with and with the right kneading, it will become soft and silky.  I find it takes around 10 minutes to come together when kneading by hand.  
• Once the dough has doubled, separate the dough into smaller balls so they are ready to be rolled out.  I use 200g per pizza but anywhere from 200g to 300g is good for a pizza. 
• Leave the balls covered on your counter for about 30 minutes.  
• Stretch the dough  into the pizza round. 
• I like to par bake for 10 minutes in a 450 degree oven. 
• Top with your favorite toppings and finish baking. 

Easy Jalapeno Plum Jam

 2 1/2 c chopped plum

1 1/4 c sugar

1/2 Tbsp fresh lemon juice

1/2 c sugar

4 Tbsp pectin

1/4 tsp cinnamon

4-6 minced jalapeno slices

• Wash and chop plums. 
• Place all of the plums in a large pot on the stove on medium heat and mash. 
• Add the 1 1/4 c sugar and 1/2 Tbsp lemon juice, then turn up to medium-high heat. 
• Add the 1/2 c of sugar and boil again, stirring constantly while boiling for 1 minute. Then add cinnamon and jalapenos.  Taste and adjust heat to your preferences. 
• Turn down to low and test your jam to ensure it has thickened.  Each batch can vary a little because plums can vary in terms of juiciness and sweetness.  
• Fill hot jars with warm jam, then seal and process in a water bath.

Roasted Cauliflower Salad

 This is a great keto salad!

1 head of cauliflower cut into bite-sized pieces

1 yellow onion cut into 1/4-inch strips 

Med. red pepper diced

chopped roasted almonds

feta cheese

Roast Cauliflower, peppers, and onions tossed with olive oil at 425 for 20 minutes. 

Combine in a bowl with feta cheese and roasted almonds.  

BROCCOLI SALAD

1 head broccoli
1/2C sunflower seeds
1/2C chopped green onion
8 strips of crumbled bacon

DRESSING:

1/2C mayonnaise
1/2C sugar
1T vinegar

Mix all ingredients and toss with dressing. 

Cottage Meat Loaf

 This is our favorite meatloaf recipe!  I got it years ago in one of those Great American recipe mailers.  

It gets rave reviews from family and visitors alike.  

For 5 to 6 Servings:

1 1/2 lbs lean groud beef

1/2 c. tomato ketchup

1/3 c tomato juice

1/2 tsp salt and pepper

1/8 tsp red pepper 

2 eggs beaten

3/4 c. fresh bread crumbs

1/4 c finely chopped onions

2 tsp prepared mustard

Topping 

1/4 c tomato ketchup

1/2 tsp prepared mustard

2 tsp brown sugar

In a large bowl, combine ketchup, tomato juice, salt, black and red pepper, eggs, breadcrumbs, onions, and mustard.  Mix until thoroughly blended.

Add ground beef. Mix gently but thoroughly.

Line a 9 X 5-inch loaf pan with foil.  (Poke holes in it to help drain the fat off)

Press in the beef mixture.

In a separate bowl, combine the topping ingredients, mixing well.  Spread topping over the meatloaf. 

Bake at 400 for 35-45 minutes or until done.

Drain off fat. Rest meatloaf for 5 minutes before serving. 

(I use a larger pan because my guys love the topping. Bigger pan more coverage.)

Italian Seasoning

 Ingredients

3 Tbsp dried oregano

2 Tbsp dried basil 

1 Tbsp dried thyme

1 Tbsp dried sage

1 tsp dried rosemary

Instructions

Combine all ingredients in a bowl or jar. Mix well.  Store in an airtight container. Store for 6 months to a year in a cool dry place. 

Homemade Taco Seasoning

Ingredients

2 Tbsp chili powder

1 Tbsp cumin

1 tsp  garlic powder

1 tsp onion powder 

1 tsp oregano

1 1/2 tsp salt

1 tsp black pepper

Instructions

Add all ingredients to a small dish or jar. Stir well or cover and shake until fully mixed together.  cover and store in your pantry and use as needed. 

Substitute for Dry Onion Soup Packet

Making up your own seasonings is much more affordable and it gives you control of the ingredients. Typical seasonings are full of flavorings and fillers that you just don't want or need. 

 INGREDIENTS UNITS: US 

8 teaspoons dried onion flakes 

1 1⁄2 teaspoons dried parsley 

1 teaspoon onion powder 

1 teaspoon turmeric 

1⁄2 teaspoon celery seed 

1⁄2 teaspoon salt 

1⁄2 teaspoon sugar 

1⁄4 teaspoon ground pepper 

 DIRECTIONS

Mix ingredients well. 

Store in an airtight container for up to six months.

Chili

1-1 1/2 lb.  ground beef or venison
1 28 oz can of Crushed tomatoes
1 sweet onion diced
2 jalapenos diced
2 tbsp chili powder
1 tsp cumin
salt and pepper to taste
1 c. beef broth
12 0z can of beans
1/2 c. frozen corn

Brown ground meat, drain and add everything else.  Let simmer, the longer the better.

Santa fe Turkey Stuffed Peppers

taken from : http://www.skinnytaste.com/2012/09/santa-fe-turkey-stuffed-peppers.html

Santa Fe Turkey Stuffed Peppers


Skinnytaste.com

Servings: 6 • Serving Size: 1/2 pepper • Old Points: 3 pts • Points+: 4 pts

Calories: 160 • Fat: 3 g • Carbs: 19 g • Fiber: 4 g • Protein: 15.5 g • Sugar: 1 g

Sodium: 119 (without salt)





Ingredients:

For the filling:

1/2 lb 99% lean ground turkey

3/4 cups canned black beans, rinsed and drained

3/4 cups frozen corn

1 hot pickled serrano pepper, chopped (or jalepeño) more to taste

1 large diced tomato

1 cloves garlic, minced

3 tbsp chopped onion

2 tbsp chopped cilantro, plus more for garnish

1 tsp cumin

kosher salt to taste



For the peppers:

3 red bell peppers, cut in half lengthwise

1/3 cup reduced sodium, fat free chicken broth

9 tbsp shredded reduced-fat Sargento Monterey Jack cheese

1 tbsp chopped scallions, for garnish


Directions:
In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.


Place peppers, cut side up in an oven-proof dish. Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45-50 minutes, or until the peppers become soft.

Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes. Top with scallions and serve with reduced-fat sour cream if desired (optional).
Makes 6 servings.

Venison Steak Sandwich w/ Carmelized Onions

taken from: http://www.food.com/recipe/venison-steak-sandwich-w-caramelized-onions-272807?mode=us&scaleto=4.0&st=true

1 lb venison steak


2 tablespoons teriyaki marinade

1 teaspoon sesame oil

For the mustard mayonnaise

4 tablespoons mayonnaise

1 tablespoon coarse grain mustard

1 pinch salt & freshly ground black pepper

For the caramelised onions

1 tbsp unsalted butter

2 teaspoons  sugar

1 tablespoon balsamic vinegar

4 ciabatta, loaves split in half

salad leaves

Directions:

1-Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade. Seal the bag and refrigerate for at least two hours, turning occasionally.

2-Mix the mayonnaise with the mustard and season to taste.

3-If making the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.

4-Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another ten minutes, stirring from time to time, but watching it like a hawk! The onions should start to turn a beautiful rich brown colour, if not, just cook a little longer! Set aside when cooked.

5-Heat a ridged griddle pan until smoking hot. Remove the venison from the marinade and pat dry with kitchen paper. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat, cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.

6-Brush the ciabatta loaf and with olive oil then toast on the griddle or under the grill.

7-Slice the Venison thinly. Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the venison, then the onions (if using) more mayonnaise and finally the remaining ciabatta top. Cut the bread in two or four and eat immediately.

Hot and Sour Soup

http://www.myrecipes.com/recipe/hot-sour-soup-with-tofu-10000001973614/

Ingredients

1/2 c. diced chicken breast (1/2 inch by 1/2 inch)
1 c. mushroom caps sliced
1/8 c. carrots diced
4 cups fat-free, less-sodium chicken broth
1/4 cup white vinegar
2 tablespoons less-sodium soy sauce
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons sugar
3/4 teaspoon white pepper
1 garlic clove, minced
2 1/2 tablespoons cornstarch
1/2 cup canned sliced bamboo shoots, drained and cut into julienne strips
1 large egg, lightly beaten
1/2 cup thinly diagonally sliced green onion tops


Preparation


Stir in broth and next 10 ingredients (through garlic); bring to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Combine remaining 1/4 cup water and cornstarch in a small bowl, stirring with a whisk until smooth. Stir cornstarch mixture and bamboo shoots into broth mixture; bring to a boil. Cook 1 minute, stirring occasionally; remove from heat. Slowly drizzle egg into broth mixture (do not stir). Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle with green onions.


Note: If you look at the original recipe you will see I'm using chicken breast and no tofu, plus I have added some carrots. Very good... hubby and I both liked it.

Spinach Bacon Roll-Ups

2 packages cream cheese, softened

3/4 cup mayonaise

1 package ranch dressing mix

1 regular package chopped frozen spinach, thawed and drained thoroughly

3 oz. bacon bits

30 taco size flour tortillas



Mix the first five ingredients thoroughly, spread on tortillas and roll. Cut into serving size desired. Chill for an hour before serving to firm them up.

Shrimp Pad Thai On The Lighter Side

www.Skinnytaste.com
Servings: 2 • Serving Size: 1/2 • Old Points: 9 pts • Points+: 11 pts Calories: 400 • Fat: 18.7 g • Protein: 37.5 g • Carb: 25.1 g • Fiber: 2.1 g • Sugar: 9.4 g Sodium: 1391 mg

Ingredients:
3 oz packaged rice noodles (rice sticks)
2 tsp oil 1 clove garlic, finely minced
6 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices (optional)
1 large egg 1 large egg white
5 oz bean sprouts
1 oz Chinese chives (or scallions), cut into 2-inch lengths
1 tbsp crushed peanuts lime wedges

For the Seasonings:
1 1/2 tbsp fish sauce (Thai Kitchen brand for gluten free)
1 tbsp sugar
2 tbsp water
1 tbsp rice vinegar
1/2 tsp chili powder or more, to taste

Directions: Follow the package instructions to cook the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water. Mix all the seasoning ingredients in a small bowl until well combined, set aside. Heat up a large skillet on high heat and add the oil. As soon as the oil is hot, add the garlic to the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu and continue stirring. As soon as the shrimp changes color, add the noodles and stir-continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the eggs on the empty side of the skillet. Use the spatula to break the egg yolk and let cook for about 30 seconds. Combine the egg and the noodles, and add the seasoning sauce. Stir to combine well with the noodles. Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Note: This is a new family favorite. I love Skinnytaste.com for healthier recipes! I leave the tofu out, the boys do not care for it, but I add in more veggies like: julienned zuchinni, carrots, mushrooms, snow peas and broccoli. I also leave out the peanuts because Scott has a slight allergic reaction to them.

Spinach and Feta Stuffed Chicken Breasts

Spinach and Feta Stuffed Chicken Breasts
Gina's Weight Watcher Recipes
taken from skinnytaste.com
 Servings: 4 • Serving Size: 2 pieces • Old Points: 4 pts • Points+: 5 pts Calories: 205 • Fat: 3.8 g • Protein: 32.0 g • Carb: 10.6 g • Fiber: 2.6 g

Ingredients:
10 oz package frozen chopped spinach, thawed and juice squeezed out
1 tsp oil
1/2 cup (2.5 oz) fat free Feta cheese
1/3 cup fat free ricotta
1/4 cup chopped parsley
1/4 cup chopped scallions
1/2 onion, chopped
2 cloves garlic
salt and pepper
3 (1.25 lbs) chicken breast halves
1 egg
1 tbsp water
1/2 cup whole wheat seasoned breadcrumbs (I used 4C)
spray oil
toothpicks

In a small sauté pan, heat oil. Add onions, garlic and scallions and sauté about 1 minute. Add spinach and parsley, salt and pepper and cook another minute. Remove from heat, add feta and ricotta cheese. Preheat oven to 350°. Slice chicken breast halves into 3 thin cutlets. Pound them to make them thinner. This helps when you wrap the cutlets. Season chicken with salt and pepper. Place just under 1/4 cup of spinach mixture in the center of the chicken. Roll it and secure the ends with toothpicks to prevent filling from coming out. It's ok if it's not perfect. The egg wash and breadcrumbs keep everything in place. Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked through. Remove toothpicks and serve. Makes 9 pieces

Note: this is a new favorite of Scott and mine, the boys don't like it but they don't know what is good. ; )

Skinny Pumpkin Pie

Skinny Pumpkin Pie
Skinnytaste.com
Servings: 8 • Serving Size: 1/8th • Old Points: 3 pt • Points+: 5 pts
Calories: 172.3 • Fat: 6.4 g • Carbs: 31.4 • Fiber: 1.7 • Protein: 3.5 g • Sugar: 20.7
Sodium: 143.1 mg

Ingredients:



15 oz canned pumpkin (or homemade pumpkin puree)
2 tbsp light butter, softened
3/4 cup light brown sugar, unpacked
1/2 cup fat free milk
1 large egg
2 large egg whites
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 frozen pie crust sheet, Pillsbury (thawed to room temperature)

Directions:

Preheat oven to 350°F
Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz. Place into a 9-inch pie dish, cutting off excess dough. If you prefer to skip this step and use all the dough, increase points+ to 6 per slice.
Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust
Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy.

Sweet Potato- Pecan Casserole

Sweet Potato-Pecan Casserole
Recipe courtesy Ellie Krieger for Food Network Magazine

1 hr 15 min.
Cook1 hr 15 min.
Yield:8 servings .
Level:Easy..

Ingredients
Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans
Directions
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.


Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.


Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.


Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g

Smoked Turkey on the Grill

Here's a way to prepare a great smoked turkey if you don't have a smoker. Use your grill to slow roast this tasty bird and it will be tender and delicious.
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours, 30 minutesYield: Serves 6 to 8
Ingredients:
•1 turkey, 12 to 14 pounds
•2 quarts apple juice
•1 pound brown sugar
•1 cup kosher salt
•3 oranges, quartered
•4 ounces fresh ginger, thinly sliced
•15 whole cloves
•6 bay leaves
•6 large cloves garlic, crushed
•cooking string for trussing turkey
•roasting rack
•heavy-gauge foil pan
•hickory chips
Preparation:
Combine apple juice, brown sugar and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved. Skim off any foam that forms on the top and let cool. In a large (5 gallon or more) stock pot or similar container combine apple juice mixture, 3 quarts of water, oranges, ginger, cloves, bay leaves and garlic. Wash turkey. Remove any fatty deposited you might find and everything from the body cavity. Place turkey in brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. Place hickory chips in water and prepare grill for indirect grilling on a medium heat. Remove turkey from brine and pat dry with paper towels. Tie legs together with string and lightly brush turkey with vegetable oil. Preheat your grill to about 325 degrees F. Place turkey on roasting rack inside a foil pan. Place on grill away from direct heat. After 30-40 minutes you will need to wrap the wings in foil to keep them from burning. Brush with vegetable oil periodically. If the breasts start to get too brown cover with foil. The smoked turkey is done when the internal temperature reaches about 175 degrees F. in the thigh or about 165 in the breast. You should expect it to take about 12-14 minutes per pound. When done remove from grill and let rest for about 15 minutes before you start carving.


Source: http://bbq.about.com/od/turkeyrecipes/r/blb91028c.htm

Note: This is the best Turkey I've made in 21 years.... my new go to recipe for turkey.

Apple Crisp

From foodnetwork.com posted by The Neelys

Filling:
5 granny smith apples, peeled, cored, chopped small
1/4 c finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter cut into pieces
1/4 cup coarsely chopped pecans

Preheat oven to 350.

Mix all the filling ingredients together, place into 7 to 8 ounce baking dish.

Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

Note: I cut the flour in the topping and added oats.