Cooking
Weisser Crockpot Mashed Potatoes
Have you ever had the mashed potatoes from Cheesecake Factory?? They use Red potatoes, leaving the skin on (the healthiest part of a potato) and they aren’t creamy, but thick and sometimes a little chunky (but in a good way)! I’m usually not a huge fan of mashed potatoes but ever since having them at Cheesecake Factory, things have changed! And, now I’m sharing with you a recipe that gets pretty close to Cheesecake status but much, much healthier and maybe even more delicious! 🙂
Crockpot Mashed Potatoes
Here’s What You Need:
5 Pounds Potatoes – RED or GOLD (Cubed) I used Red this year and they were delicious!
2 1/4 Cups Chicken Broth
1/4 Cup Butter
1 1/2 tsp Salt
1 1/2 tsp Pepper
2/3-3/4 Cup Carnation Milk
Large Crock Pot
Here’s What You Do:
1. Wash the potatoes and cube. DO NOT PEEL. Toss into the crock pot.
2. Combine all other ingredients into crock pot EXCEPT for the Carnation Milk. Stir every 30 min to an hour.
3. Cook on HIGH for 4-5 hours. It only took me about 3 1/2 hours so it may depend on your crock pot. Once you stir and the potatoes begin mashing just from stirring, move on to
Step 4.
4. Do not drain. MASH. Add the carnation milk and continue to mash and stir. 5. Adjust seasonings (I added a little more salt) and add more milk if too thick. (3/4 cup of the carnation milk was perfect) Keep on LOW or Keep Warm until ready to serve.
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Baked Falafels with Spirulina Green Sauce
Our family LOVES Mediterranean food. I love falafels, but have been looking for a baked falafel recipe for a long time. I finally found one that looked good and revised it with more herbs and spices and additional protein supplied by adding quinoa to the falafel mixture. We had falafels tonight with hot pita bread, homemade hummus, tabouleh and lots of fresh vegetables. I did not have spiraling powder so I substituted my green food powder that I put into my smoothies each morning. The resulting sauce was spectacular. Delicious!!
Ingredients
¼ cup quinoa
1 ½ cups fresh parsley
½ cup fresh cilantro
2 Tablespoons ground flaxseed
2 Tablespoons olive oil
3 large garlic cloves
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon salt
1 (15 oz) can unsalted garbanzo beans, drained and rinsed
2 Tablespoons minced yellow onion
Spirulina Sauce
¼ cup tahini
2 lemons juiced to yield 6 Tablespoons
¾ teaspoons spirulina powder (I used my green vegetable powder that I add to my smoothies)
3 cloves garlic
½ teaspoon salt
½ cup fresh parsley
½ cup fresh cilantro
¼ cup water
Red cabbage
Pita bread
Hummus
Tabouleh
In a small saucepan, cook quinoa in ½ cup water. Bring to a boil, turn to simmer and cook for 15 minutes or until water is absorbed. Let cool. in a food processor place cooked quinoa, parsley, flax seed, oil, garlic, cumin, turmeric and salt. Process until mixed slightly.
Add garbanzo beans and onion and pulse to grind coarsely. Do not blend. Leave a bit of texture in the mix. Drop the mixture by rounded tablespoons onto parchment or foil that you spray with nonstick spray. Fresh balls down a bit into 16 small patties.
Place under preheated broiler (rack on the second-to-top notch) and broil 9-10 minutes. Flip …
Roasted Lemon Chicken with Root Vegetables
The smell of a Roasted Chicken brings back memories of a chilly fall afternoon working on projects while it rains outside. This recipe combines a Mediterranean lemon zesty flavor with oregano and garlic. It is best if you have time to marinate the chicken the night before but you can do it all in one day as well. The root vegetables that roast alongside the chicken enable you to have your whole meal roasted and prepared at the same time. Serve with a big green salad and some crusty french bread and you are all set.
Ingredients
1 whole 3-5 pound organic chicken
1 teaspoon black pepper
1-2 lemons
3 Tablespoons fresh ginger
4 cloves fresh garlic
2 Tablespoons honey
1-2 Tablespoon canola oil
2-3 teaspoons dried oregano
½ teaspoons red chili pepper flakes
3 parsnips washed, peeled and cut into chinks
4 carrots washed, peeled and cut into chunks
4 red potatoes cut into chunks
1 red onion cut into chunks
2 Tablespoons olive oil
1 teaspoon sea salt
¼ cup fresh parsley
Rinse and pat dry the chicken. Place in a roasting pan (spray with cooking spray) with 4-5 inch high sides. Sprinkle the chicken and the cavity with the black pepper. Cut one of the lemons in half and cut one half into small chunks. Slice the other whole lemon and the remaining half into circles to decorate the chicken before you roast it. Place the small chunks of lemon, the garlic, ginger, honey and canola oil into a blender or Cuisinart and blend until smooth. Stir in the oregano and the red chili pepper flakes. Spread mixture all over chicken. Decorate with lemon circles. Cover and refrigerate overnight or for the afternoon. 
Remove from refrigerator and let stand 30 minutes. Place cut up root vegetables in …
Easy Fall Crock Pot Tacos
“Easy.” The descriptive word I use to look up all of MY meals, so I threw together this nice and easy one for YOU.
But this one is special because it has all the ease and fun of Mexican tacos with the fun flavors of Fall! The secret is Trader Joe’s Fall Harvest Salsa! This salsa is so delicious on its own, but thrown in a simple crock pot recipe and it is PALATE PLEASING!!!
Ingredients
4 Chicken Breast
1 can black beans
1 can pinto beans
1 can corn
1 jar Trader Joe’s Fall Harvest Salsa
2 TBS Trader Joe’s taco seasoning (or use our homemade recipe!)
optional ingredients: taco shells, tortillas, grated cheese, avocado, lettuce
Instructions
Drain and rinse beans and corn. Add chicken to crock pot first, then beans and corn. Add taco seasoning. Pour jar of salsa on top. Cook on High 3-4 hours or Low 6-7 hrs. When chicken is done it will shred easily. Shred chicken and serve in taco shells, soft tacos, or as a salad with lettuce. I had mine in a bowl with Trader Joe’s Pumpkin chips! YUMMY!
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Crockpot White Bean Chili
As the weather begins to cool and the nights get dark earlier, it is fun to have dinner all ready to go in the Crockpot at the end of the day. This recipe takes a bit of thinking and planning to get the ingredients prepared ahead of time but once everything is in the Crockpot, you will have a delicious and nutritious meal that serves at least 8 people or can be served in 3 or 4 different ways throughout the week.
Ingredients
1 pound dried great northern beans
8 cups chicken broth
3 cloves garlic, smashed
2 medium onions chopped fine
3 Tablespoons olive oil
3-4 boneless, skinless chicken breasts
1 jalapeno pepper
1 bottle hatch green chili salsa (you can use 2 4-ounce cans diced green chilies)
2 teaspoons oregano
2 teraspoons cumin
½ teaspoon cloves
½ teaspoon cayenne pepper
2 medium zucchini
2 cups frozen corn (I used Trader Joes roasted frozen corn)
1 teaspoon salt
For toppings
1 cup Monterey jack cheese
¼ cup minced cilantro
tortilla chips
Place dried beans in a 5 or 6 quart crock pot and cover with water about 1 inch over beans. Cover and let soak overnight. 
Drain water in the morning and add 6 cups of chicken broth, the garlic and half the onions. Cover and cook on high 2-2 ½ hours until the beans are soft but not mushy. (If necessary add some boiling water to the beans to keep them covered.)
While beans are cooking, heat the olive oil in a skillet and cook remaining onions until tender. Add the chicken, jalapeno and cook until chicken is brown on the outside. Add to the crock pot with green chili salsa, 
oregano, cumin, cloves and cayenne. Add remaining 2 cups of broth and stir to combine all. Cover …
Israeli Salad and other Favorite Foods from Israel
My husband and I just returned from a trip to Israel. Visiting a new country brings opportunities to experience a new culture-the history, the economy, the geo-political climate, the ancient customs, the food and costumes, the music and dance, the art and architecture and the archeological discoveries that unlock the mysteries of the people over centuries. Discovering the secrets of Israel was transformational for the two of us who have spent the last 45 years studying the Bible, both Old and New Testaments. Traveling through Israel, we were able to experience the amazing food and LOVED each dish we tried. We already knew we loved Tabouleh and Hummus (click to find previous posts with recipes) and now our two new favorite dishes are found below……..
Israeli Salad
1 lb Persian cucumbers, diced
1 lb fresh ripe tomatoes, seeded and diced
1/3 cup minced onion (optional)
1/2 cup minced fresh parsley
3 tbsp extra virgin olive oil
4 tbsp fresh lemon juice
zest of 1 lemon
Salt to taste (I used about 1 tsp each)
Chop all vegetables into small cubes. Finely chop parsley. Toss vegetables and parsley with olive oil, lemon zest and lemon juice. Stir together, adding salt and pepper to taste.
Chicken Shwarma
2-2 ½ pounds chicken thighs
2 Tablespoons ground cumin
2 Tablespoons round coriander
8 cloves garlic
2 teaspoons sea salt
6 tablespoons olive oil
¼ teaspoon cayenne
2 teaspoons tumeric
1 teaspoon ground ginger (fresh grated ginger)
1 teaspoon ground black pepper
2 teaspoons allspice
Mix all ingredients in a small bowl to make a rub. You can mix ina food processor if you want.
Rub over all pieces of chicken and let sit between 30 minutes and 24 hours. Grill chicken on medium high heat about 8 minutes on each side. Remove from BBQ …
Buttermilk Coffee Cake with Blueberries
Here is another fun Fall recipe that is perfect to take to a women’s gathering or to serve at a Sunday brunch for family and friends. My mom made this recipe all the time then when I was young-I just made a few modifications to make it a bit healthier and added some blueberries for a burst of antioxidants. It stores well and is easy to transport so a great “bake and go” treat. Perfect with a cup of coffee or tea.
Buttermilk Coffee Cake with Blueberries
1 ½ cups flour
½ cup whole wheat flour
¼ cup almond meal
1 teaspoon cinnamon
½ teaspoon salt
1 cup brown sugar
½ cup sugar
⅔ cup coconut oil
Remove ¾ cups of the above mixture and set aside for topping BEFORE you add any other ingredients.
For Topping Add
1 teaspoon cinnamon
½ cup chopped nuts
For coffee cake dough Add
1 egg
1 cup buttermilk
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon baking powder
1 cup blueberries
Mix top list of ingredients and stir together until combined. Remove ¾ cup for topping and to that ¾ cup add 1 more teaspoon cinnamon and ½ cup chopped nuts (I used chopped sliced almonds). Set aside. To the remaining dough in the bowl add the egg, buttermilk, baking soda, baking powder and almond extract. Mix wet and dry softly. Add blueberries and fold until dough and berries are combined. Pour dough into a greased 9×13 pan and sprinkle topping over all. Press topping in a bit. Bake in a 350 degree oven and bake for 30-35 minutes.
What is your favorite coffee cake recipe?
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Pumpkin Oat Scones with Ginger and Goldenberries
Although I hate to admit it….Autumn is coming and the lazy days of summer are over. BUT I seriously do not feel like I had even one lazy day all summer. With two new babies in our family, this summer was anything but LAZY! It is such a miraculous blessing to have 9 grandchildren but the reality for me of being the Gammie I want to be means traveling……I am so grateful for the privilege of being an active part of each one of my grandchildren’s lives but they all live away from where I live so “On the Road Again” is my theme song at this season of life.
The Fall season brings memories of school starting and decorating with colorful leaves and BAKING everything PUMPKIN!!! I am not ready to totally put my summer mindset to rest but I am beginning to get the baking bug. So here is my first experiment with pumpkin this fall season. I chose to add Goldenberries because of their sweet but tangy flavor and their chewy consistency. Here are a few facts about the goldenberries I use. You can find out more by clicking on the picture at the end of this post.
- Our Organic Goldenberries are grown on small family farms in the Andes Mountains where the bountiful rain produces the mouthwatering berries. Each berry ripens on the vine and is succulently sun-dried to retain just the right amount of moisture. Delicious and nutritious, just the way nature intended.
- They’re perfect right out of the bag and can also brighten some of your favorite recipes from smoothies to salads.
- And best of all, Made in Nature’s Organic Goldenberries are rich in fiber and a good source of Vitamin C.
- NON GMO verified, USDA organic, OU Kosher
Pumpkin Oat Scones with Ginger …
Read MoreGreek Style BBQ Chicken
Labor Day in the United States is a public holiday celebrated on the first Monday in September. It honors the American labor movement and the contributions that workers have made to the strength, prosperity, and well-being of the country.
We like to have theme dinners in our family. A fun meal to serve at a Labor Day picnic is a Greek style barbeque. I mixed up this marinate and whipped up a big Greek salad, bought some pita bread and hummus and we are ready for a party.
Greek Style BBQ Chicken
4-5 pounds of boneless skinless chicken breasts and thighs
½ cup fresh squeezed lemon juice
1/3 cup olive oil
1 ½ teaspoon oregano
10 leaves fresh basil or 2 teaspoons dried basil
1 teaspoon sea salt
1-2 teaspoon lemon pepper
Mix all ingredients and pour over chicken. Let marinate for 2-3 hours or overnight.
Barbeque until chicken is cooked through.
Serve with a big Greek salad. Another fun option is to shred chicken and make pita sandwiches with hummus, shredded lettuce, tomatoes and avocado.
- 4-5 pounds of boneless skinless chicken breasts and thighs
- ½ cup fresh squeezed lemon juice
- ⅓ cup olive oil
- 1 ½ teaspoon oregano
- 10 leaves fresh basil or 2 teaspoons dried basil
- 1 teaspoon sea salt
- 1-2 teaspoon lemon pepper
- Mix all ingredients and pour over chicken. Let marinate for 2-3 hours
Plum Chutney
Chutney is a sauce in the cuisines of India that can vary from a tomato relish to a ground peanut garnish or a yoghurt, cucumber and mint dip. Chutney that I made with my mom when I was growing up was usually made of a tart fruit such as apples, apricots, mangos or plums. Our homemade recipe differed a bit from the typical Indian chutney recipe. As the Americanized version of chutney was developed, sugar and vinegar were added to the recipe to keep the sweet and sour flavor but to give a longer shelf life so that fall fruit could be preserved for use throughout the year (as are jams, jellies and pickles). Indian chutney uses mustard oil as a pickling agent, but Anglo-Indian style chutney use cider vinegar which produces a milder product.
Ingredients
5 cups cut up plums (you can use apricots, mangos or apples)
1 cup brown sugar
1 cup sugar
¾ cup vinegar
¾ teaspoon crushed red pepper
2 teaspoons salt
2 Tablespoons mustard seed
2-3 big cloves garlic
¼ cup thinly sliced yellow onion
½ cup chopped candied ginger
1 cup white raisins
Mix the sugars and vinegar in a large pot and bring to a boil over medium heat. Add the fruit and all the spices, garlic, onions, ginger and raisins. Simmer over medium-low heat, stirring frequently so chutney will not stick as it cooks and thickens. This step may take 1 to 1 ½ hours depending on how juicy your fruit is. When thickened, pour chutney into jelly jars that have been sterilized and seal according to canning directions.
I pour the hot chutney into the 1 cup jars and seal with hot tops. I tighten the tops and turn the jars upside down for 30 minutes. When you flip them right …