Wednesday, March 30, 2016

Protein Energy Bites

Unfortunately, my picture has a lot of orange color . . .not sure why!
But typically these energy bits look like peanut butter with yummy stuff mixed in!

Some time ago, at an activity, one of the moms had these little treats out for the kids.

I had one and knew that not only are they great for a snack,

but it would be great for a breakfast at our house too!

I've made these energy bites several times and what I like about them,

besides the convenience, ease of preparation, and taste,

is that I can keep make a large batch and keep them in the refrigerator or freezer

for an easy-to-go meal!

Now . . .you know the Mr.

He doesn't like peanut butter.

And now he has the cherubs a little spoiled to preferring almond butter and the like.

So, my next effort is to make these, but substituting the peanut butter with a different nut butter.

Just to see how it goes!

If it's bad -- then I'll stick to the tried and true!

Obviously, we've been gluten free so long that all of our ingredients are appropriately gluten free.  If you follow a gluten free diet, use your gluten free ingredients.  This recipe easily adapts to dietary needs.

Protein Energy Bites

1 1/2 cup rolled oats (I use old fashioned because we like the texture of it in this)
1/2 cup peanut butter
1/2 cup ground flax seed (this is necessary; for bulk and to reduce stickiness)
1/3 cup honey
1 tsp. vanilla
1/2 cup chocolate chips

Place everything in a large bowl and mix with a hand mixer or a stand mixer.

Using a cookie scoop, place energy bite balls on parchment paper.  Place in the refrigerator, or freezer, to firm the mixture. 

Place in an airtight container and keep in the refrigerator or freezer.

**I use a 1 TBSP size cookie scoop, normally.  I've used smaller, for more of a "bite sized" energy bite.

**You can add 2/3 cup shredded coconut to the mixture, if you desire.  I desire, but the Mr. and cherubs don't desire; so I don't add it! 

If you do, reduce the oatmeal to 1 cup and add 2/3 cup coconut.

Wednesday, March 16, 2016

Beef Dip Sandwiches

My girl cherub loves French Dip Sandwiches.

It's kinda weird, because I really don't know what she loves about them!

Because truly, a French Dip sandwich is really basic.

Yet, if done right, the flavors are simply . . .yummy!

I know it's customary to put cheese on the sandwich.

But honestly, I'm not certain that it really enhances the sandwich.

I guess, ultimately, it is a matter of preference.

But the Au Jus?

That is NOT a matter of preference!

That little component is the essence, in my opinion, of the sandwich!

That's one reason why you need crusty bread.

To dip the sandwich.
The dip of the crusty bread that will adequately absorb the Au Jus and not get soggy to the point of falling apart . . .that is the art of the French Dip Sandwich!
Beef Dip Sandwich 
3 pound roast of choice
3-5 cloves garlic, whole
1 can beef broth
3 TBSP soy sauce, gluten free
2 tsp. browning sauce (I like Gravy Master brand; it's gluten free)
1 TBSP worcestershire sauce, gluten free
1 TBSP olive oil
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. onion powder
1/2 tsp. oregano
provolone cheese
crust rolls (I used Schar ciabatta rolls)
Place the beef in a crock pot.  add the garlic and next 10 ingredients.  Place the crock pot on high and cook 4-6 hours, or until the beef is done and tender.
Using 2 forks, shred the beef, removing any fat from the roast.
Keep the shredded beef in the liquid as you assemble the bread.
Split the rolls and first lightly toast the bread.
Once the bread is perfectly toasted, remove from the oven and place the desired amount of provolone cheese on each roll and broil just until the cheese begins to melt.
While the cheese is melting, dip Au Jus in individual ramekins for each person who will enjoy a sandwich.
Assemble each sandwich by placing a roll on a plate and, with tongs, briefly allow the shredded beef to "drip" some of the juice into the crock pot before placing on the roll.  You don't want the beef excessively moist when assembling the sandwich . . .that's what the Au Jus is for!
Enjoy with a side of fresh fruit.

Thursday, March 10, 2016

Blueberry Muffles

"Breakfast is ready!"
"What is it?"
"Blueberry Muffles!  Or maybe it could be called Blueberry Waffins!"
"Blueberry muffins made in a waffle iron!"
I didn't have time to wait on the muffins to bake, I didn't want to take time for muffins to bake.
So I thought the quickest, and tastiest way to correct the problem, would be to cook the muffins in the waffle iron.
Sure!  I could have made a "cup of muffin" by cooking them in the microwave, but truthfully, it would not have been as delicious!
The waffle iron was just perfect!
Together, with the gluten free muffin mix and the Belgian waffle iron I whipped out breakfast in a matter of a few minutes!
There's no real recipe here, other than what's printed on the back of the package.
My only recommendation is that I did two things:
  1. I made the batter a little bit thinner than the directions called for; it resembled traditional waffle batter.
  2. I cooked the muffin waffles just a bit longer after the indicator beep sounded on the waffle iron.  This was to brown sufficiently and to cook thoroughly.  Your waffle iron will dictate what you need to do for successful "muffles."
Enjoy your creation!

Sunday, March 6, 2016

Marinade Repeat


I sat and wrote the post for this marinade.

At the very end, I thought to myself, "I wonder if I've ever posted this before?"

Well . . . guess what!

Here's the link to the very recipe that I was going to post today, that I've already posted several years ago!

If you are needing a new recipe . . .or maybe to be reminded of a good recipe, give this marinade a try!

Happy Grilling!