Month: April 2015

Paleo Bars

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Greg seems to be the world’s best at sticking to a low-carb diet.  He has more willpower than anyone else I know. I can usually stick to a low-carb plan better than any other but I just can’t shake craving something sweet occasionally.

These are a sure-fire way to satisfy that sweet tooth.  These Paleo Bars are full good things, with just a little chocolate on the top.  You can leave the chocolate off if you prefer, or use dark chocolate instead of semi-sweet chocolate.

It’s best to use virgin coconut oil, which can be found in many grocery stores.  Also, eat local raw honey, if possible.  Because local raw honey has not been processed it still contains pollen, enzymes, antioxidants, and many other beneficial compounds that make it nutritious.  Research has shown that local honey, obtained as close as possible to where you live, may help build immunity to some seasonal allergies.  Honey, raw or processed, should never be given to a child under the age of 12 months old.

I don’t think you’ll be disappointed with these Paleo Bars, they are healthy and delicious, even if you are not following a low-carb diet.

Paleo Bars
 
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Recipe from the Very Vera show from Augusta, Ga.
Ingredients
  • 2 c. almonds
  • ½ c. flax meal
  • ½ c. shredded coconut, unsweetened
  • ½ tsp. salt
  • ½ c. coconut oil
  • ½ c. almond butter
  • 9 - 10 large Medjool dates, pitted
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 tbsp. honey
  • ½ to ¾ c. semi-sweet chocolate chips
Instructions
  1. Place nuts, flax meal, coconut, and salt in food processor. Pulse until you have sizes ranging from the size of sand to the size of a pea.
  2. In a small saucepan melt the coconut oil over low heat. Add the dates, almond butter, vanilla and almond extracts, and honey. Stirring occasionally keep over heat until ingredients are combined and warm.
  3. Add the coconut oil mixture to the food processor and pulse until it all comes together.
  4. Press the mixture into an 8 x 8-inch pan (I lined mine with wax paper). Use the bottom on a glass is you need to in order to press in down tight so that they bars will be solid.
  5. Melt chocolate chips and spread over the bars. Refrigerate at least 1 hour or until the bars cool and chocolate sets.
  6. Remove from refrigerator and cut into small squares.

 

Died and Gone to Pimento Cheese Heaven

Died-and-gone-to-pimento-cheese-heaven

 

This delicious pimento cheese is in honor of The Masters Tournament!  The Masters is held the first full week of April at the Augusta National Golf Club in Augusta, Georgia.  Greg and I were both born and raised in the Atlanta area.  We moved away from family, friends, and everything we had ever known when Wes was 5 and Savannah was 2 years old to Augusta.  We lived there for 6 years and made many wonderful memories.  We still keep in touch with great friends there.  While living in Augusta we had the opportunity to attend the Masters almost every year, and have been able to go back a few times since leaving Augusta, including the Par 3 this week.

The Augusta National is a sight to behold.  My dad was a huge golf fan and I can’t help but think of him when I’m out there.  I know it’s a place he would have loved going.  Here are just a few of the photos that we were able to take on Wednesday.  You can tell that we are Bubba fans by looking at these pictures.  We lived in the same area of Florida that Bubba was from.  In fact, Wes went to high school where Bubba did and Savannah attended the elementary school that he went to.

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This is the second pimento cheese recipe that I have on  NJSD.  The first recipe was among the first recipes I ever posted.  Still a delicious pimento cheese, and probably more like the Augusta National pimento cheese, (if you make it with cheddar), than this recipe.  However, when stumbled across this recipe on food.com and saw the ingredient list I tried it right away.  The main reason was 1/2 cup mayonnaise.  I really don’t care for a strong mayonnaise taste.  After I made it the first time I knew that I had found my Masters week recipe.  The Augusta National is famous for their egg salad sandwiches and pimento cheese sandwiches, which you can get for $1.50 each.  I really think this pimento cheese is better than my old pimento cheese recipe and even the Augusta National recipe!  I love the addition of garlic powder and onion powder and the four cheeses are a great combination.  The cream cheese and the Monterey Jack cheese give this salad it’s creaminess.   The Cheddar adds that great sharp flavor and then you get that extra little oomph with the extra sharp Cheddar.

So even if I’m at home Sunday, watching the finish on the television instead of the golf course.  I’ll be enjoying my afternoon, watching to see who wins the green jacket, and snacking on this delicious pimento cheese!

 

Died and Gone to Pimento Cheese Heaven
 
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Ingredients
  • 6 oz. cream cheese, softened
  • ½ c. Vermont extra-sharp White Cheddar cheese, grated
  • ¾ c. sharp Cheddar cheese, grated
  • 1 c. Monterey Jack cheese, grated
  • ½ c. mayonnaise
  • 1 tsp. red wine vinegar
  • 4 oz. diced pimientos, drained
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • pinch of cayenne pepper or dash of hot sauce
  • fresh ground black pepper, to taste
Instructions
  1. With an electric mixer, cream the cream cheese.
  2. Add the other cheeses, mayonnaise, vinegar, pimientos, onion powder, garlic powder, paprika, cayenne, and black pepper and beat until creamy and combined.
  3. Cover and refrigerate for about a hour before serving.
Notes
Great on sandwiches, with corn chips, crackers or celery and carrots.

 

Sesame Chicken Kabobs

Asian sesame chicken kabobs

 

I wanted to start this post by saying something about “grilling weather”, but truth be told, grilling weather is year-round at our house.  We have a Traeger and love to grill on it all year.  It’s just a little bit nicer when the weather cooperates!

This is an easy and delicious recipe that doesn’t require a long marinating time.  It’s great with rice and a salad and of course Yum-Yum sauce.  (I really wish I didn’t like that stuff!)

I was short on skewers so you’ll notice I have one skewer per kabob.  However, food tends to rotate when you use one skewer, which often makes it difficult to turn on the grill.  If you will use 2 skewers per kabob it works much better.  Also, if you’ll soak your wooden skewers in water at least 30 minutes before grilling, your skewers will not burn, as mine did.

 

Sesame Chicken Kabobs
 
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Serves: 6
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Ingredients
  • 6 chicken breast halves, skinned and boned
  • ¼ c. + 2 tbsp. teriyaki sauce
  • ¼ c. soy sauce
  • 2 tbsp. sesame seeds
  • 3 tbsp. vegetable oil
  • 2 tbsp. dark sesame oil
  • 6 to 12-inch wooden skewers
  • bell peppers, cut into 1-inch pieces
  • onion wedges
Instructions
  1. Cut chicken into 1-inch pieces; arrange in a shallow container, set aside.
  2. Combine teriyaki sauce, soy sauce, sesame seeds, vegetable oil, and sesame oil and whisk together. Pour over chicken, toss to coat. Cover and marinate in the refrigerator for 3 hours.
  3. Soak wooden skewers in water at least 30 minutes. Remove chicken from marinade, reserving marinade. Thread chicken alternately with peppers and onions onto skewers. Grill kabobs over medium hot coals for 3 to 5 minutes on each side, or until chicken is done, basting frequently with reserved marinade.

 
Yum-Yum Sauce
 
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Ingredients
  • 1¼ c. mayonnaise
  • ¼ c. water
  • 1 tsp. tomato paste
  • 1 tbsp. melted butter
  • ½ tsp. garlic powder
  • 1 tsp. sugar
  • ¼ tsp paprika
  • dash cayenne pepper
Instructions
  1. Whisk all ingredients together until smooth. Cover and refrigerate overnight.

Small Tomato (Cherry, Grape, etc.) Caprese Salad

Small Tomato Caprese Salad

 

One of my favorite things about summer is the fresh vegetables!  Especially homegrown tomatoes!   I picked up these delicious tomatoes recently at the store.  Of course, homegrown is always better but these were great in this caprese salad.  Caprese salads are simple to make but full of wonderful flavor.  This salad is best served right away.  I try to prepare only the amount that I think we will eat at one meal.

Small Tomato (Grape, Cherry, etc.) Caprese Salad
 
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Ingredients
  • 2 lb. (4 to 5 cups) small tomatoes (cherry, grape, or slightly larger)
  • 8-oz. fresh mozzarella, cut into ½-inch cubes
  • ¼ c. extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • fresh basil leaves, to taste (about 15 to 20, depending on size)
  • Sea salt or kosher salt
  • Freshly ground black pepper
Instructions
  1. Slice all of the tomatoes in half and place in a large bowl. Add cubed mozzarella, olive oil, and vinegar. Add basil, tearing larger leaves if needed. Add salt and pepper to taste and toss.
  2. Serve immediately.

 

Coconut Frosted Brownies

coconut frosted brownies

Easter is one of my favorite holidays.  When I was growing up Easter was centered around church and family.  It’s a special holiday with many customs and traditions.  My dad was a pastor and we always started the day early at sunrise service.  We would end up at my grandparents house for a big meal, posing for pictures in our new dresses or ties, and shiny new shoes, then off to hunt Easter eggs with my cousins.

As an adult, sunrise service is my favorite part of the day.  I enjoy spending time with family and friends and I enjoy the good food and the swapping of recipes. However, the spiritual meaning of Easter sunrise service is what it’s all about.  It was in the early morning, when it was yet dark, that the tomb was found empty.  Watching the sun rise and knowing what that empty tomb means for me humbles me.

As you make your Easter plans, I want to share a delicious and easy brownie recipe.  These brownies would be great on any Easter table.  They are chewy and fudgy and the coconut cream cheese frosting is the “icing on the cake”…yum, yum, yummy!

My one dilemma was to toast or not to toast.  If you look closely at my photo you may wonder if I toasted the coconut for the topping.  The original recipe from alaskafromscratch.com suggests toasting, and that’s what I started to do…until I changed my mind!  It was already in the oven when I decided that I did not want toasted coconut on top, so do what makes you happy.  For a fun Easter decoration, color the coconut green.  Place the coconut in a zip-lock bag with a drop or two of green food coloring, seal, then shake until evenly colored.  Sprinkle on top of your brownies before cutting.  Then, decorate each brownie with 3 jelly beans, if desired.

As always, thanks for taking the time out of your busy day to read Not Just Sunday Dinner.  I am wishing you a blessed Easter with family and friends.

 

Coconut Frosted Brownies
 
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Ingredients
  • ⅔ c. unsalted butter, melted
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract
  • 2 c. sugar
  • 1⅓ c. all-purpose flour
  • ¾ c. cocoa powder
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ c. strong brewed coffee
Instructions
  1. Preheat oven to 350°F. Line a 9 x 13-inch plan with aluminum foil, allowing enough foil to hang over the sides of the pan to use to lift brownies from pan later. Spray foil with non-stick cooking spray.
  2. In a mixing bowl, add the butter, eggs, extracts, and sugar. Whisk until smooth.
  3. In another bowl, stir together flour, cocoa, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir to incorporate. Pour in the coffee and mix just until combined.
  4. Spread batter into the prepared pan and bake for 20 to 30 minutes, or just until set in the center. Watch closely and do not over bake.
  5. Cool on a wire rack. When cooled, top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting
 
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Ingredients
  • ½ c. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • ½ tsp. coconut extract
  • ½ tsp. vanilla extract
  • 3 c. powdered sugar
  • ¾ c. shredded coconut (toasted optional)
Instructions
  1. Combine butter and cream cheese in a stand mixer. Beat until smooth and fluffy. Add extracts. Gradually add powdered sugar, beating until incorporated, scraping sides and bottom of bowl as needed.
  2. Spread evenly over cooled brownies. Top with shredded coconut.
  3. Freeze for 1 hour before lifting brownies from pan and cutting. Store in an airtight container in the refrigerator. Serve at room temperature.