Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

The Easiest Frozen Lemonade Ever May 17, 2016

Filed under: Uncategorized — foodfaithandfinds @ 10:09 PM
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What are your feelings about frozen lemonade?  As a lifelong citrus lover, I am a HUGE fan; I like it tart with a hint of sweet.  A few years ago, we tried some frozen lemonade pops from Minute Maid that were just perfect.  I never really thought about making them at home, but a couple weeks ago I tried a recipe that turned out to taste just like them.  With only 3 ingredients, it’s super easy to make and only requires a few minutes of hands on time.  The recipe calls it sorbet, but I think that’s a bit of a misnomer, since sorbet’s are supposed to be all fruit and no dairy.  Technically, I think that makes this a sherbet, but either way it’s so delicious.

Lemon Buttermilk Sorbet (from Buzzfeed)

1 1/2 c. sugar

1/2 c. lemon juice (from 5-6 lemons)

2 tbsp. lemon zest

4 c. buttermilk

I know that looks like 4 ingredients, but 2 of them come from the lemons, so it’s really 3.  ;)

  1. In a medium bowl, stir together the sugar, lemon juice, and lemon zest.  Add the buttermilk and stir til the sugar dissolves.  Place in the fridge and chill til cold, about 4 hours.
  2. Once cold, process according to your ice cream maker’s instructions.  Once processed, put in a container and freeze til firm.

Lemon Buttermilk SorbetLemon Buttermilk Sorbet 2

So, what do you think, would you call it a sherbet or a sorbet?

 

Super Salads May 10, 2016

Filed under: Uncategorized — foodfaithandfinds @ 9:07 PM
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I think it’s about time we had some salads on the blog.  I think I’ve mentioned it before, but sometimes when it’s hot out, I don’t feel like putting hot food anywhere near my mouth.  I long for cool, refreshing things to fill my belly with.  Sometimes though, it’s hard to get full that way.  A girl can only eat so much fruit before she needs something more.  Both of today’s salads will help you get past that feeling.  One is a salad worthy of being a side or a main (if topped with a little cooked chicken), and the other is a delicious fruit salad that can be a side, breakfast, or even dessert.

Let’s start with the green salad.  My husband is a BIG fan of Caesar salads.  He loves them!  I like a good Caesar too, but I don’t really make them often at home.  This salad might just change that.  Firstly, it adds kale to the romaine lettuce so that you have more nutrition.  Then you make a homemade dressing that’s lightened and brightened with some Greek yogurt and lime juice.  (The tang might seem strange at first, but give it a few more bites and I bet it’ll grow on you.  My hubby was very skeptical, but he liked it in the end.)  Then, because it is a Caesar salad after all, you top it with croutons (preferably homemade) and Parmesan cheese.  Delicious!!  My husband would prefer it over just romaine, but I enjoyed the variety the kale brought, plus it offsets the Parm, right?  :D

Kale Caesar Salad (from Gimme Some Oven)

For the dressing:

1/2 c. plain Greek yogurt

1/2 c. grated Parmesan

3-4 tbsp. lime juice (I would suggest you stick to just 3 tablespoons, it was very limey.)

1 tbsp. extra virgin olive oil

1-2 tsp. anchovy paste (To offset some of the limey-ness, we upped the savory flavors.  Yum!)

2 tsp. worcestershire sauce

1 clove minced garlic (We upped it to 2 cloves.)

1 tsp. Dijon mustard (And we used 2 tsp. mustard.)

1/4 tsp. salt

1 pinch black pepper

3-4 tbsp. milk

For the salad:

4 c. chopped kale

4 c. chopped romaine

2 c. croutons (I just put some olive oil on slices of French bread, toasted them til crisp, then chopped them into cubes.)

3/4 c. grated Parmesan

  1. In a medium bowl, mix together all the dressing ingredients except for the milk and stir til smooth.  Whisk in the milk a tbsp. at a time til you reach your desired dressing consistency.
  2. In a large bowl, toss together the kale, romaine, croutons, and parm.  Add the dressing and toss to coat.

Kale Caesar SaladKale Caesar Salad 2

On to the fruit salad.  I made this a couple of months ago for a baby shower, and it was a bigger hit than I could have imagined.  I’d made it in the past, but I didn’t remember it being as awesome as I found it this time.  As with most fruit salads, you can play around with the toppers and fruits according to what you have and/or prefer.  For the shower, I used 1 pineapple, 1 cantaloupe, and 2 lb. of strawberries, and it made plenty (though there was absolutely none left over).  The main time that you spend on this salad is just cutting your fruits.  For the shower, I cut all the fruit the day before and stored them in ziploc bags.  I also made up the dressing and put it in a mason jar.  Then all I had to was dump everything in a bowl and toss it together right before the shower – easy peasy.

Poppy Seed Fruit Salad (from Betty Crocker)

For the dressing: (I prefer mine lightly dressed, so I feel like this makes more dressing than you need.  Even if you’re sizing up the recipe, you probably won’t need to make extra dressing.)

1/4 c. honey

1/4 c. thawed frozen limeade concentrate

2 tsp. poppy seeds

For the salad:

1 c. halved strawberries

1 c. cubed pineapple

1 c. blueberries

1 c. cubed watermelon

1/4 c. toasted, slivered almonds (I think what took it over the edge for me this time, was that I used shaved coconut instead of almonds.  It still gave the salad some texture, but it also lent a very tropical feel to the salad.)

  1. In a medium bowl, mix together the dressing ingredients.
  2. Carefully toss the fruit with the honey mix; sprinkle with almonds.

Poppy Seed Fruit SaladPoppy Seed Fruit Salad 2

What’s your favorite salad?

 

A Perfect Use-Up for Cooked Chicken May 3, 2016

Filed under: Uncategorized — foodfaithandfinds @ 7:34 PM
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I know my obligation as a food blogger is to laud all the coming holidays, but I’m just not very good at it.  There are taco, burrito, and enchilada recipes sprinkled all throughout the blog, so you could certainly look them up if you wanted.  Right now, I’d rather tell you about our favorite new way to use up leftover cooked chicken.  It’s not a real recipe, but more of a technique that you can tailor to what you have on hand as well as what suits your fancy.  I got the recipe from the amazing Bon Appetit, so that should be the first clue to its tastiness.

They call it Cuban-style crispy chicken, and it really couldn’t be easier.  You marinate shredded, cooked chicken in some citrus juice, then you just let it crisp up in a pan.  Once it’s crispy and flavorful, you can put it in tacos, on a tostada, over some rice and beans, or wherever else strikes your fancy.  The first night, we had it on Navajo tacos (fried biscuit dough) with some mashed black beans, cheese, and guacamole (for the hubby).  The next night, we had it over beans and rice.  Both times it came together quickly and easily, and both times it was incredibly delicious.  Definitely a new favorite!

Cuban-Style Crispy Chicken (from Bon Appetit)

1/2 shredded rotisserie chicken

2 limes

2 lemons

2 oranges

(A note about all the citrus, this is what I specifically used, but feel free to just use whatever citrus you have on hand.  It can be all of one type or a mixture – anything goes!)

1-2 tbsp. oil

1/2 sliced onion

  1. Squeeze the citrus over the chicken and let marinate about 30 minutes.
  2. Heat a large saute pan over medium heat with the oil.  Saute the onion til translucent.  Drain the chicken and add to the pan; let cook til crisp, about 10 minutes.

Cuban-Style Crispy ChickenCuban-Style Crispy Chicken 2

The pictures don’t do justice to all its wonderful flavor.  So, do you have any plans for Cinco de Mayo?

 

How About a Nice Casserole? April 26, 2016

Filed under: Uncategorized — foodfaithandfinds @ 1:07 PM
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Some days call for casserole, a dish that can be made ahead, served when ready, and reheated for days.  Something with layers of flavor.  Something topped with cheese!  This casserole is a little more complicated than dumping a can of cream of soup over some chicken, but you’re rewarded with lots of flavor and a dish that’s not terrible for you (though I wouldn’t call it healthy either).  None of the steps for this casserole are difficult, and you could easily do a lot of the prep ahead of time and then assemble it the night you plan to eat it.

Chicken Divan and Egg Noodle Bake (from the Rachael Ray show)

3 tbsp. extra virgin olive oil

2 tbsp. butter

12 chopped button mushrooms

2 tbsp. flour

1 1/3 c. chicken stock

1 c. milk

1/8 tsp. nutmeg

1 lb. broccoli florets

1 lb. extra wide egg noodles

1 thinly sliced shallot

1 lb. diced chicken tenders

1 tbsp. finely chopped thyme

3/4 lb. shredded gruyere or Emmentaler swiss

3 tbsp. chopped chives

  1. Bring a large pot of salted water to boil.  Preheat the broiler.  Heat a medium saucepan over medium heat.  Add 1 tbsp. each of oil and butter to the saucepot.  Once the butter melts, add in the mushrooms and cook for 5 minutes or til just tender.  Sprinkle in the flour and cook 1 minute.  Whisk in 1 c. of the stock and bring to a bubble, then stir in the milk.  Reduce the heat to low and gently simmer; season with the nutmeg and salt and pepper to taste.
  2. Cook the broccoli in the boiling water for 5 minutes.  Remove the broccoli from the water and drop in the egg noodles.  Cook the noodles according to the package directions til al dente.  Drain the noodles and return them to the pot.  Add in the creamy sauce and toss to coat.
  3. Heat a nonstick skillet over medium-high heat.  Add 2 tbsp. of oil, then the shallot.  Cook for 1 minute, then add the chicken to the skillet.  Season with the thyme, salt, and pepper.  Cook til lightly browned all over and firm, 6-7 minutes.  Deglaze the pan with 1/3 c. stock, reduce the heat to medium-low, and let the liquid cook off.
  4. Grease a casserole dish and fill it with the noodle mix.  Top with the chicken, broccoli, and cheese.  Place under the broiler til melted, bubbly, and golden brown on the edges.  Garnish with chives.  (I actually prefer to mix the chicken and broccoli in with the noodle mix, then top all of that with the cheese and proceed with the broiling.)

Chicken Divan and Egg Noodle BakeChicken Divan and Egg Noodle Bake 2

Now, I know today’s post is short and sweet, but hubby just got home and we’re heading to Ikea!!  Since he unexpectedly had to go to work for a few hours, we might be out later than expected, and I wanted to be sure to get in today’s post.  In the meantime, stop by and let me know what one of your favorite casseroles is.

 

Time for some Cookies April 19, 2016

I’ve got some healthy-ish cookies for you today, but I’ve also got one very large, very decadent cookie that’s to die for.  Let’s save the best for last and start with the healthy-ish (but quite tasty) cookies.  The recipe makes about 15 chewy, tasty cookies, that I actually found a touch sweet.  Perfect to keep on hand to stave off the cravings for something much more calorie-laden.  I also love that they’re quick and easy to pull together.

Chocolate Chip Peanut Butter Oatmeal Cookies (from Amy’s Healthy Baking)

1 c. instant oats

3/4 c. whole wheat flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1 egg white

1 tsp. vanilla

1/4 c. natural peanut butter

1/2 c. honey (I found it a little sweet, so I might reduce the honey next time.)

2 tbsp. dark chocolate chips

1 1/2 tbsp. mini chocolate chips

  1. In a medium bowl, whisk together the oats, flour, baking powder, and salt.  In another bowl, whisk together the egg white and vanilla.  Mix in the peanut butter til smooth, then stir in the honey.  Add in the dry mix a bit at a time til just incorporated.  Fold in the chocolate chips.
  2. Preheat the oven to 325 degrees.  Scoop the dough onto a parchment lined baking sheet and flatten each lump slightly.  Bake for 11-14 minutes.  Cool the cookies on the pan for 10 minutes before moving them to a rack to cool completely.

Chocolate Chip Peanut Butter Oatmeal CookiesChocolate Chip Peanut Butter Oatmeal Cookies 2

About a month ago, I saw this next recipe on one of the blogs I follow, and I couldn’t seem to get it out of my mind.  The next time my bestie and I got to have a girl’s night, I knew that this would be the perfect dessert.  Oh.  My.  Cow!  It’s just so good!  My best friend and I think the coconut oil makes it extra delicious.  (My hubby on the other hand, was not such a fan.  Though he did like it when we re-made it with butter.)  It’s easy to whip up and tastes incredible with some vanilla ice cream.

Coconut Oil Skillet Chocolate Chunk Cookie (from Table for Two)

1 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 c. sugar

1/2 c. dark brown sugar

1/2 c. melted coconut oil

1 egg

2 tsp. vanilla

2/3 c. dark chocolate chunks

  1. Preheat the oven to 375 degrees and lightly grease a 9 inch cast iron skillet.  In a medium bowl, whisk together the flour, baking powder, and baking soda.  (We also added a pinch of salt.)
  2. In a large bowl, whisk together the sugars, then add in the coconut oil.  Add in the egg and vanilla and whisk til incorporated.
  3. Add the dry mix to the wet and stir together, then stir in the chocolate chunks.
  4. Press the dough into the skillet in an even layer.  (It will be a tad oily.)  Bake for 20 minutes or til the edges are golden and crispy.
  5. Remove from the oven and let sit 10 minutes before slicing.  Serve with ice cream!

Coconut Oil Skillet Chocolate Chunk CookieCoconut Oil Skillet Chocolate Chunk Cookie 2  Honestly, it’s a perfect chocolate chip/chunk cookie with a hint of coconut.  Amazing!  Definitely a perfect cookie for a fun get-together.

What amazing cookies have you tried recently?  Or what is you favorite go-to cookie recipe?

 

Easy, Yet Fancy April 12, 2016

Filed under: Uncategorized — foodfaithandfinds @ 4:16 PM
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Today, I’ve got 2 recipes for you that are incredibly easy to make, but look like they took a lot of time and effort.  Honestly, this first one is so simple that I really debated on whether or not I should even keep the recipe.  In the end, I kept it because my hubby was such a BIG fan.  He just loved it!  I figured if he liked it that much, maybe someone else would too, and I should share it with y’all.  The only downside to this recipe is that I don’t know where it originated; if you know where it came from, please let me know so I can link back to the original source.

Apricot Chicken (unknown source)

4 6 oz. boneless, skinless chicken breasts

6 tbsp. melted butter

1 c. Bisquick

1 tbsp. minced parsley

1 tbsp. veggie oil

1/4 c. apricot preserves (I know it’s called apricot chicken, but I couldn’t bring myself to buy a jar of preserves for just 1 recipe.  I used orange marmalade [which I like to have on hand], and we thought it was very tasty.)

2 tbsp. orange juice

  1. Flatten the chicken to 1/4 inch thickness; set aside.  Pour 5 tbsp. of butter in a shallow bowl.  In another shallow bowl, mix together the Bisquick and parsley.  Dip the chicken in the butter, then coat it in the Bisquick mix.
  2. In a large skillet, cook the chicken in the oil and remaining tbsp. of butter over medium heat for 9-10 minutes on each side or til the juices run clear.
  3. In a small bowl, mix together the preserves and orange juice.  Cover and microwave on high for 30-40 seconds or til the preserves are melted; stir to combine.  Drizzle over the chicken in the pan and cook 1-2 minutes, or til heated through.  (I poured it on top of the chicken right before serving.)

Apricot ChickenApricot Chicken 2

This next recipe is equally easy and worthy of a stay-in date night.  It came together so fast, but had plenty of flavor.  I did feel that the original recipe made it a little harder than it had to be.  I’ll give you the original directions, but also include my preferred way of doing things in italics.

Chicken Mozzarella Pasta with Sun-Dried Tomatoes (from Julia’s Album)

3 cloves minced garlic

1 3-4 oz. jar sun-dried tomatoes in oil (You’ll see why below, but I chopped mine.)

1 lb. chicken breast tenders (I prefer not needing to keep a knife on the side to eat this, so I cut mine into bite-size chunks before cooking.)

1 c. half and half

1 c. shredded mozzarella

8 oz. penne pasta (Mine certainly would’ve looked fancier if I’d used this, but I had elbows on hand, so that’s what I used.)

1 tbsp. dried basil

1/4 tsp. crushed red pepper

  1. Drain the tomatoes, reserving 2 tbsp. of the oil they’re packed in.  Heat a large pan with the oil in it over high heat.  Saute the garlic and tomatoes for 1 minutes, or til fragrant.  Remove the tomatoes from the pan, add the chicken, and season it with salt and paprika.  Cook 1 minute on each side, then remove from the heat.  (To my mind, it’s a lot easier to cook the chicken first, then add the garlic and [chopped] tomatoes once you flip it.  You dirty less dishes, and it’s a bit quicker this way.)
  2. Cook the pasta according to the package directions.  Reserve 1/2 c. of the pasta water, then drain the pasta.
  3. Slice the tomatoes, then add them back to the skillet.  (If you’re following my italicized version, this has already been done for you, and you can proceed with making the sauce as soon as the chicken’s cooked.)  Add in the half and half and mozzarella and bring to a gentle boil.  Reduce to a simmer and cook, stirring constantly, til melted and creamy.  Add in the pasta, basil, and red pepper and stir to combine.
  4. Add in the reserved pasta water a bit at a time til the sauce reaches your preferred consistency.  Season with salt and let simmer a couple of minutes for the flavors to meld.

Chicken Mozzarella Pasta with Sun-Dried TomatoesChicken Mozzarella Pasta with Sun-Dried Tomatoes 3

Do you like to stay in or go out for date night?  Honestly, we like both, but staying in is definitely more affordable.  ;)

 

I Might’ve Been Holding Out April 5, 2016

Filed under: Uncategorized — foodfaithandfinds @ 8:56 PM
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Just a little bit.  Not really on purpose, either.  I just got a little busy sharing other recipes, and I might’ve gotten somehow distracted from telling you about the most amazing dessert that we had for Valentine’s Day.  Also the fabulous dessert from a girl’s night a few weeks ago.  They both come from the amazing Smitten Kitchen, so it’s really no surprise that they’re incredible.

The Valentine’s dessert comes first.  It’s a super moist pound cake that gathers together the great flavors of cannoli: pistachios, chocolate chips, ricotta, and orange.  Honestly, when I first cut into it, I thought it was good, but not great.  But the next day….aMAzing!  So, if you can keep from devouring it right out of the oven (it smells SO good), then it will just get better.  It’s not an awesome that hits you the moment you taste it, it’s more of something you can’t define that keeps you coming back for more.  As an extra bonus, it’s a super easy cake to pull together.  Here’s how:

Cannoli Pound Cake (from Smitten Kitchen)

1 c. sugar

Zest from 1 orange (I love orange so much, that next time I might do the zest of 2 oranges instead of any lemon.)

Zest from 1 lemon

1/2 c. olive oil

1 c. whole milk ricotta

2 eggs

2 tsp. baking powder

1/4 tsp. salt

1/2 tsp. cinnamon

1-2 pinches allspice

1 1/2 c. all-purpose flour

1 c. mini chocolate chips

1/2 c. chopped pistachios (I’d take even more!)

  1. Preheat the oven to 350 degrees and grease and 8 1/2 x 4 1/4 loaf pan.
  2. Place the sugar and zests in a large bowl; rub together with your fingers til the sugar is completely scented.  Whisk in the oil, ricotta, and eggs.  Gently stir in the flour, then fold in the chocolate chips and pistachios.
  3. Scrape the batter into the pan and bake for 55-65 minutes or til a skewer inserted in the center removes cleanly.  (I’d check it around 35-40 minutes to make sure it isn’t getting to brown.  If it is, just cover it with some foil til it’s done cooking.) Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely.

Cannoli Pound CakeCannoli Pound Cake 2

The girl’s night dessert was something that I was slightly intimidated about trying, but they turned out great.  We made churros!!  After seeing Smitten Kitchen make them look so easy, my best friend and I decided we could give it a try.  As it turns out, there are several steps, but none of them are hard.  Although now we might be slightly addicted to them.  :/  We only made half the batch, but it still made about 1 1/2 dozen nice sized churros.

Churros (from Smitten Kitchen)

For the churros:

2 c. water

3 tbsp. butter

2 tbsp. sugar

1 tsp. vanilla

1/2 tsp. salt

2 c. flour

2 eggs

1 1/2-2 quarts veggie oil (So, we were both leery about deep-frying, so we ended up shallow frying them.  It worked really well, and we didn’t need quarts of oil.  Yay!)

For the coating:

2/3 c. sugar

1 1/4 tsp. cinnamon

For the chocolate sauce:

3/4 c. heavy whipping cream

5 oz. chopped semisweet or bitter chocolate

  1. In a medium saucepan, heat the water, butter, sugar, vanilla and salt til simmering and the butter is melted.  Remove from the heat, dump all the flour in at once, and mix together vigorously til it forms a smooth ball with no visible floury bits.
  2. Let cool for 5-10 minutes then add the eggs one at a time.  Beat them in by hand or with a stand mixer.
  3. Move the dough to a pastry bag with a large closed star tip.  If you’re not frying them right away, you can pip them onto a lightly greased sheet of parchment.  Chill them for at least 15 minutes, but you can keep them in the fridge for several hours.  (Read: you can do this part ahead of time, then fry them right before you need them.  It was really nice to have them all piped out, so we didn’t have to worry about splattering in the oil or anything.)
  4. Heat the oven up to 200 degrees to keep the churros warm.  Line a large plate with a couple layers of paper towels.  Add the oil to a Dutch oven or cast iron skillet til it measures 1 1/2 inches deep.  Heat it over medium to medium-high heat til it reaches 375 degrees.  (We used a regular cast iron skillet and filled it maybe halfway, just deep enough so the thermometer would work.)
  5. Drop the churros in the oil a few at a time and fry til deep golden brown on all sides, turning frequently, about 6 minutes.  Adjust the heat as necessary to keep the oil between 350 and 375 degrees.  Once cooked, place the churros on the paper towel lined plate, then move to the oven to keep warm.  Repeat til all the churros are cooked.
  6. Combine the cinnamon and sugar in a shallow dish.  Once all the churros are cooked, roll them in the sugar mix one at a time til completely coated, tap off the excess.
  7. In a medium bowl, heat the cream and chocolate with a pinch of salt in the microwave for 30 second intervals, stirring between each interval, til the chocolate melts.  Serve with the churros.

Churros 2Churros 3

What amazing desserts have you had or made recently?

 

 
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