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Category : Recipes

Home/Eats/Archive by Category "Recipes" (Page 4)
Craisin Slaw

Broccoli Craisin Slaw Recipe

Broccoli Craisin Slaw

Broccoli Craisin Slaw Recipe: This is by far one of the easiest and best salads to make for a party or just to serve with dinner. Unless you plan on making the dressing from scratch this is a pour and stir recipe.

The crispy, sweet, salty, crunchy goodness will leave your family wanting more. Next time I plan on making a double batch.

Broccoli slaw ingredients

Ingredients:

12 oz bag of shredded green cabbage

12 oz bag of rainbow broccoli slaw

Sunflower Seeds

Ocean Spray Craisins

Marie’s Original Coleslaw dressing

In a large mixing bowl pour in both bags of slaw. Start with 1/2 the bag of Craisins and 1 cup of sunflower seeds. Pour in 1/2 the bottle of Marie’s dressing and mix. Taste and add more dressing, sunflower seeds and Craisins until it is to your liking. I used the entire bag of Craisins – can’t get enough!

It is best if it is chilled for an hour or so before serving. We paired ours with steak and hash browns. This would also be great on top of pulled pork sandwiches or fish tacos.

Do you have a favorite party salad recipe? Please share with us in the comments below and maybe we will try it.

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Spam Hash Recipe 350

Spam Hash Recipe

Spam Hash Recipe

Spam Hash Recipe: You can add whatever you want in hash, and that’s what makes it a perfect meal any time of the day.

This evenings choice of ingredients were: bacon, red potatoes, Spam, garlic and red onion.

Hash Ingredients

Directions:

1. Bake the applewood thick cut bacon (not shown).

2. Dice up all your ingredients to be placed in cast iron while bacon is baking.

3. Fry up the Spam half way.

Hash Recipe Weve Tried It

4. Take out Spam and fry up potatoes with butter and thyme. Add onions and continue frying.

5. Add Spam back in along with chopped baked bacon then add garlic last.

6. Crack some eggs on it and place in a 375 oven for 6-7 minutes.

7. Top with parsley.

Spam Hash Dinner

8. Devour.

Be creative when making your hash. If you decided to give it a try post a picture of your hash on our Facebook page.

Don’t forget to follow me on Instagram: Phatphood

Easter Eggs Breakfast

Easter Bunny Scrambled Eggs

Easter Bunny Scrambled Eggs

Easter Bunny Scrambled Eggs: It can be tough to get the kids away from the goodies left by the Easter bunny in order to eat a healthy breakfast. How about starting out Easter morning with this quick and healthy breakfast that your kids will love.

I saw these on Crafty Little Projects blog and knew this was going to be our Easter breakfast. They are so cute and easy to make.

Ingredients:
Scrambled eggs
Bacon
Whipped cream cheese
Blueberries
Raspberries
String cheese

Directions: Put your scrambled eggs into a small dish, use half a piece of bacon for each of the bunny ears. Spoon some whipped cream cheese into a baggie and snip off the end. Squeeze a small amount of cream cheese on the eggs for the eyes. Place a blueberry on top the cream cheese for the eyes. Pull apart the string cheese to use for the whiskers. To finish off your bunny place a raspberry on top of the string cheese for the nose.

So simple but yet so cute! My daughter squealed with delight when she saw these and is excited to have them again Easter morning. At least I know she will be eating something other than chocolate come Sunday!

Do you have an extra cute Easter morning breakfast idea? Comment below or post on our Facebook page, we would love to see it. Be sure to check out our story on Kool-Aid Easter Eggs here.

CHips and Gauc 3

Homemade Baked Corn Tortilla Chips

CHips and Gauc

Homemade Baked Corn Tortilla Chips: Preparing food from scratch is always the healthiest option, but with some things it doesn’t seem possible. I set out to see if I could make corn tortilla chips from scratch. Yes opening a bag of chips and pouring into a bowl would have been a lot easier, but where is the challenge in that!

dough ingredients

Corn Tortilla Ingredients:
2 cups Instant Corn Masa Flour
1-2 cups hot water
1/2 teaspoon salt

Prep

Items needed if you do not have a tortilla press:
Rolling pin
Flat bottomed object (bowl or plate 7” diameter)
Parchment paper
Skillet (cast iron works well)
Small bowl of cold water

mixing dough

Place the Masa in a mixing bowl and dissolve 1/2 teaspoon salt in 1 cup of hot water. Slowly pour the water over the flour mixing as you pour.  You can start mixing with a spoon, you will need to use your hands to get it thoroughly mixed.

dough mix

Continue to mix the dough with your hands and knead it in the bowl for about 2 minutes until you can form a smooth ball that is not sticky or crumbly.  Add more hot water 1 tablespoon at a time to help form the dough.  I used about 1 1/4 cups of water to get my dough just right.

When the dough is just right it will have a texture similar to Play-Doh.  It should not feel sticky, dry, or gritty.  If the dough is sticky, incorporate more flour into the mixture and more water if it is too dry.  Add water and or flour slowly.

directions

Cover the bowl with a kitchen towel and let rest for 30 minutes to an hour to allow it to absorb the moisture.  Do not skip this step!

dough balls

After the dough has rested section the ball in half, and then in half again, until you have 16 similarly sized pieces. Roll each piece into a ball covering with a towel as you roll them out. Place one ball between a folded piece of parchment paper, place plate on top and push down to flatten the dough. The dough should be about 6 inches in diameter and less than 1/8 inch thick. You may need to use a rolling pin to get the dough flat enough. Roll in different directions to help keep the round shape.

Chips Homemade

Peel the dough off the parchment and place on a smaller piece of parchment. Continue this process for all dough balls using a piece of parchment paper between each tortilla. Cover your rolled tortillas with a towel as you work.

If your tortillas are not perfectly round you can cut the edges using a small bowl as a guide. Since I was going to make chips I skipped this step.

Chips 1

Preheat your skillet to medium high. Cook your tortillas for 1 minute per side. Be sure to adjust your heat as needed. The cooked tortillas should still be soft and roll easily. If they crack when rolled then they are overcooked.

Now it’s time to make your chips!

You will need:
Cooked corn tortillas
2 tablespoons oil
1 tablespoon salt

Preheat your oven to 400 degrees. Lightly oil each tortilla on both sides using a pastry brush and sprinkle with salt.

chips

Cut each tortilla into 4 segments and place on the baking sheets in a single layer. Bake for 10 to 12 minutes until golden brown and crispy. I found mine were best when baked for 12 minutes. The chips continue to crisp up as they cool.

Chips baking

We enjoyed ours with some homemade guacamole.The entire process took about 2 1/2 hours with the resting time, so this is something you definitely need to plan out. I would give my chips a 7 on a scale of 1-10. The tortillas that were rolled out the thinnest made for the lightest and crispiest chips. I am sure with a little practice I could perfect the process. I am thinking about getting myself a tortilla press to help me perfect the process. 

Homemade Corn Tortilla Chips

Do you have a favorite homemade snack that your family loves to make? Comment below or share on our Facebook page we would love to hear from you.

Shrimp Tacos with Pineapple Salsa 350

Shrimp Tacos with Pineapple Salsa Recipe

Shrimp Tacos with Pineapple Salsa

Shrimp Tacos with Pineapple Salsa Recipe: It was our daughters night to pick what’s for dinner and she found this Shrimp Tacos recipe on Pinterest. It was so good that we are already planning on making it again.

My husband loved the pineapple salsa, he said the crunch of the cucumber and red pepper were perfect and the cilantro hit it out of the park. He’s been watching too much Guy Fieri on the Food Network.

Salsa Ingredients:

1 can of pineapple chunks (diced)
1 small red onion (finely chopped)
1 red pepper (seeded and finely chopped)
1 cucumber (diced)
1/2 cup fresh cilantro (chopped)
2 tbls lime juice
2 tbls extra virgin olive oil
Kosher salt & ground pepper to taste

Taco ingredients

Shrimp Ingredients:

1 lb large shrimp (peeled and deveined)
2 tbls olive oil
2 cloves of garlic crushed
Flavor God Lemon & Garlic Seasoning

Flour or corn tortilla shells

pineapple salsa

Prepare the salsa; Mix all ingredients in a bowl and taste to make sure the flavor is right. Add more Kosher salt, pepper or lime juice as needed. Place in the refrigerator until the shrimp is ready.

Flavor God Seasoning

Cook shrimp. In a bowl place your pound of shrimp with the olive oil, garlic, Flavor God seasoning and mix well. Place shrimp in a skillet and cook on medium heat. Once pink use a tongs and flip sides.

Shrimp Tacos

Grill or heat up your tortilla and you are ready to serve. This time we didn’t make any side dishes but next time we plan on making cilantro lime rice and refried beans.

We may even make 2 pounds of shrimp next time. Delicious! What is your favorite kind of tacos? Leave us a comment below.

 

Deviled Egg Chicks 350

Deviled Egg Chicks Recipe

Deviled Egg Chicks

Deviled Egg Chicks Recipe: Looking for an egg-citing appetizer for your Easter celebration? Hatching deviled egg chicks may be just the thing. These little cuties taste as good as they look and are oh so easy to make.

Directions:

Start by making hard boiled eggs. Let them cool and peel. Next slice a thin layer off the bottom of the egg so the chicks can stand up.

Egg

Halfway down the egg slice through in a zigzag pattern around the egg to create the tops. Place the yolks into mixing bowl for filling.

Eggs Sliced

Make your deviled egg filling as desired. We like ours simple with just a little bit of mayonnaise, mustard, salt and pepper.

Place the mixture into a Ziploc bag, snip the end off and pipe into the egg white bottoms. Gently place the tops on the eggs and decorate with peppercorns or diced black olives for eyes and a small piece of carrot or pimento for the nose.

Eggs Deviled

If you are serving a large crowd you could make a couple of these hatching chicks surrounded by traditional deviled eggs.

Do you have a favorite Easter dish? Comment below we would love to hear from you.

Thai Spiced Deviled Egg Recipe Here

Cheesecake Stuffed Strawberries recipe

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries: This recipe is quick and delicious. There was only one problem, I made them for dessert and they didn’t quite make it until dinner time.

Ingredients:

Large container of Strawberries
1 teaspoon of Vanilla
1/2 cup of Powdered Sugar
8oz Cream Cheese

In a medium bowl, mix together cream cheese, powdered sugar, and vanilla until smooth and creamy.

Clean your strawberries. You can make them two different ways. Either cut them in half and clean out the middle or you can keep whole and just clean out the center with a small melon baller.

Strawberry dessert

Dry the strawberries. Place your cream cheese mixture in a Ziploc bag. Move the cream to the bottom of the bag, take the air out and seal. Cut a small hole in the corner of the bag to pipe the cheesecake into the strawberries.

We added crushed graham crackers to the tops of ours. Delicious!

 

Red Pepper Hummus

Roasted Red Pepper Hummus Recipe

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus: If there is one thing I can’t get enough of, it’s hummus. My latest favorite is roasted red pepper. Creamy and delicious.

Ingredients:

1 large red pepper
1 15oz can garbanzo beans
1/4 cup Tahini
1/4 cup fresh squeezed lemon
Olive Oil
Kosher Salt
2 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Directions:

First roast the red pepper. Turn on the broiler in your oven be sure that the top rack is 5 inches from the broiler. Place red pepper that has been brushed with olive oil on baking pan with sides in oven. Watch closely. Once the top side turns black flip it to the next side. Do this until the entire red pepper has turned black.

Roast red pepper

Once out of the oven, place in a Ziploc bad for 20 minutes. This steams the pepper and makes it easy to peal off the black layer and pull out the inside seeds.

Steam red pepper

We use a small Kitchen Aid mixer that works great. In the mixer add garbanzo beans, Tahini, start with 2 tablespoons of olive oil, kosher salt, garlic, cayenne pepper, cumin, roasted red pepper and lemon juice. Mix until smooth. If it is on the drier side add more olive oil and mix until you get to the creamy consistency that you are looking for.

chick peas

Hummus

mix hummus

Also, be sure to taste and add more seasonings if need be. Check out our Sriracha Hummus and Cucumber Hummus recipes. We served our hummus with pea pods and sea salt pita chips.

What is your favorite kind of hummus?

Philly Lettuce Wrap 350

Low Carb Ribeye Philly Cheese Steak

Philly Lettuce Wrap

Low Carb Ribeye Philly Cheese Steak: No recipe needed. Just look and drool…because this literally melts in your mouth! Follow the pictures and enjoy!

Philly Ingredients

Ingredients:

Thinly Sliced Ribeye Steak

Diced Onions

Sliced Mushrooms

Sliced Green Pepper

Cheddar Cheese

Mushrooms and peppers

Philly Steak Prep

Philly prep

Philly Steak

Philly sandwich

Philly Lettuce Wrap

Keeping with low-carb, we placed our Ribeye Philly Cheese Steaks on a bed of lettuce. You can always use Italian rolls for those who aren’t going for the healthy choice.

Lasagna stuffed spaghetti squash 350

Lasagna Stuffed Spaghetti Squash Recipe

Lasagna stuffed spaghetti squash

Lasagna Stuffed Spaghetti Squash: Losing weight. Eating good. I can’t believe how delicious this recipe is!

Spaghetti Squash

Ingredients:

Spaghetti squash:
1 small spaghetti squash, cut in half and seeded
1 tablespoon oil
salt and pepper to taste

Ingredients

Lasagna meat sauce:
1/2 pound ground turkey
1 tablespoon oil
1/2 onion (diced)
1 cloves garlic (chopped)
1/4 teaspoon red pepper flakes
1 (15 ounce) can diced tomatoes
1 tablespoon tomato paste (optional)
1/2 teaspoon Italian seasoning or oregano
1 bay leaf
1/4 teaspoon paprika
1/2 tablespoon balsamic vinegar
salt and pepper to taste
1/2 tablespoon basil (chopped)

Stuffing

Stuffing for spaghetti squash:
1/2 cup low fat cottage cheese or ricotta
1/2 tablespoon basil, chopped
1/2 cup partially skim mozzarella, shredded

Cooking Instructions:

Preheat oven to 400F. Roasting the spaghetti squash: Brush the inside of the spaghetti squash with oil, season with salt and pepper and roast, be sure that the skin side is up. Bake until tender, around 30 minutes.

Cook the turkey for meat sauce, browning takes about 8-10 minutes, set aside. Heat the oil in a large frying pan over medium heat, add the onion and cook until tender, around 5-7 minutes. Add the garlic and red pepper flakes, cook for 1-2 minutes.

Add the turkey, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper to your frying pan, bringing to a boil. Reduce heat and simmer while the spaghetti squash is finished roasting and then mix in the basil and remove from heat.

Once the spaghetti squash is done roasting fluff up some of the inside to make your noodles. Divide the mixture of the cottage cheese and basil between the two halves followed by the sauce and the cheese.

Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes. Watch closely.

Lasagna Stuffed Spaghetti Squash Recipe

We made a few changes to this recipe that we originally found on Closet Cooking blog. The recipe above was cut in half and serves 2.