January 8, 2015

BBQ Cabbage Sandwiches

Oh my goodness.... these were so good! I know it sounds a little odd, but bear with me on this one. I have this lovely friend, Jill from Simple Daily Recipes, who does some of the most amazing vegan recipes. It was on her site that I found this deliciousness. I changed it up just a teeny bit in my version but not much. You can find the recipe on Jill's site here: http://simpledailyrecipes.com/102060/superfast-barbecue-cabbage-sandwiches/ If you have any interest in eating a plant based diet (even if you want to be a part timer like I am), I would encourage you to take a look at her stuff... she is knowledgeable and she is a hoot to watch on You Tube! Go ahead... go take a look... I'll wait here for you ;)

See? Isn't she amazing? Told ya! ;)

I saw this recipe and knew I had to try it out right away. We had it the next day, I believe. We really LOVE cabbage in this household and we also love BBQ, so I was pretty sure it would be a hit. Like Jill says... this doesn't have a super cabbage-y flavor, so even if you aren't a big fan of cabbage it would be worth a shot trying this recipe out. My kids said they liked this as much as traditional shredded BBQ pork sandwiches. I loved that! It's easier to make, much more economical, lower in calories and you can eat a ton of it, if you want! I will echo what Jill says in her video, use more cabbage than you really think you will eat. You are going to want to pile it on high and probably even have more than one sandwich per person. Cabbage cooks down a lot and it's really just that tasty. I ate the leftovers the next day in a cold spinach salad and it was really yummy. Just a touch of ranch dressing to add that creaminess and I was a happy girl. I hope you'll give this one a try and report back to me on what you thought. Next time, I think I am going to make a bit of coleslaw and try that on top to see how it works. I love cold, crunchy coleslaw on my BBQ.

BBQ Cabbage Sandwiches


2 bags ready cut coleslaw mix or 1 full head of green cabbage, shredded
2 carrots, shredded
1/2 large onion, shredded
Prepared BBQ sauce of your liking
1 teaspoon Liquid Smoke (if you are unsure, start with less and taste, you can always add more)
8-12 toasted rolls, or sandwich rounds

1: In a large sauce pan over medium heat saute the carrot in a tablespoon or two of water until it begins to wilt.

2: Add cabbage and onion to the carrot and continue to "stir fry" until the cabbage is limp and tender but not mushy. Do not over cook, you still want a little texture to your veggies. Add in another tablespoon of water if needed to prevent sticking. Let the water cook out during this step, or your BBQ will end up watery. I didn't need to in the times I have made this, but drain off the excess water, should you need to.

3: Turn heat to low. Add in BBQ slowly, mixing as you go until the cabbage mixture is saucy but not sloppy. I used maybe 1/2 to 3/4 cup total. Remove from heat once heated through.

4: Add liquid smoke in small amounts until you reach the desired amount of smokiness.

5: Pile onto toasted buns and chow down like a champ!

Serves 4-6 (2 sandwiches per person, depending on how much you pile on that bun)

January 3, 2015

Healthy Simple Spinach and Cauliflower Soup

It's that time of year... the holidays are over and so is all the indulgence and excess. This morning I started my day with a smoothie and I made up a big batch of this simple, good for you soup. It is completely vegetarian and uses only 6 ingredients, 8 if you count the salt and pepper. I make quite a few different versions of this basic soup recipe... switching up whatever vegetables I have on hand, what is in season or what I have a craving for. I treat this soup like a starter course or a snack. I usually start my meal with a nice big bowl of soup along with a huge salad.... this helps fill me up and is delicious as well as being good for you. I like doing this because then I can still have whatever main course I want, but since I am already partially full, I tend to make better choices and eat smaller portions. For me, it works.

December 2, 2014

'Tis the Season for.... Peanut Butter Kiss Cookies

I was recently invited to join in on a wonderful weekly cyber cookie "swap" with a few amazing bloggers that I am also so thankful to call friends. Each week we will all be posting a different cookie that is suitable for your holiday cookie tray. I hope you enjoy this little "swap" and please make sure to take a look at all the blogs listed below for even more cookie inspiration!

These peanut butter kiss cookies are one of our absolute must haves for Christmas. They are tender and super peanut buttery and go beautifully with a ice cold glass of milk or a steaming mug of hot chocolate.

November 10, 2014

Braised Beef Cheeks with Creamy Parmesan Polenta

I made these beef cheeks for the first time a couple months ago... and we loved them so very much that I have made then 4 times since then! I had heard all the hype about how amazing they were and after finally hunting some down, I set on a mission to see if they were really as good as everyone says they are. If you live in a bigger city I'm pretty sure these are easy to find... you might not find them in your local grocery store though. I had to call my local butcher and he didn't have any on hand... but was able to get them for me within a day or so. I had done some research on how to cook these beauties and found that low and slow braising was the way to go. I used my usual short rib recipe to cook them and I was so pleased... I liked them even better than short ribs, personally.

October 5, 2014

Homemade Taco Seasoning and Taco Frittata

We eat a LOT of tacos in my home... I have 3 kids and we all know how much kids love tacos! If I would let them have their way, we would have them several times a week. I usually make 2 or 3 pounds of taco meat at a time, because then it's a quick lunch the next day in a quesadilla or I can use the leftovers to make this delicious, filling and easy taco frittata. I love this one, since it's different than a taco, but uses all the leftover bits from taco night. We top the warm frittata with the same things you might top your taco. Or, you can just eat it as it, without the toppings and it's still amazing.

September 26, 2014

Bacon Wrapped Pork Loin with Goat Cheese, Mushrooms and Spinach

I was selected and compensated for this opportunity to work with Smithfield through Sverve, but as always the content and opinions expressed here are all my own.

I'm back with another 30 minute meal with Smithfield Marinated Pork! This time I wanted to make something using some of our favorite flavors... bacon, mushrooms, spinach and goat cheese. We never get tired of those elements, so I knew this would be a hit and it was so fast and simple... you would have thought I slaved away in the kitchen for hours! I love these Smithfield Marinated Pork products because they are so versatile and help make my weekday meals into something special. Quick cooking, already seasoned and completely delicious.

September 20, 2014

Soft Pumpkin Spice Cookies with Cream Cheese Frosting

I participated in an Influencer Activation on behalf of Mom Central Consulting for Monk Fruit In The Raw. I received product samples to facilitate my post as well as a promotional item to thank me for my participation.
Did you know that September is Childhood Obesity Awareness Month? When I found that out, I decided to see what I could come up with to make some treats for my family using Monk Fruit In The Raw to replace some of the sugar in the recipe to reduce the calories a bit, but still retain all the delicious sweetness. Over the past month we've been trying to use Monk Fruit In The Raw on our cereal, in flavored coffee, in iced tea and on fruit and we have found we didn't miss regular sugar at all! I've started making over the switch to using Monk Fruit In The Raw instead of our usual sprinkle of sugar because even those few calories saved add up over time.