Wednesday, September 17, 2014

No Bake Lemon Chiffon Pie

 

What a weekend! I came home this past Friday from work to find my baby boy, Willy, missing. My other dogs were in my yard but no sign of Willy. Definitely not the way I wanted to spend my weekend as I was expecting to write up a post for y’all, bake something yummy, and get my game on with some football.

Instead I spent Saturday and Sunday searching for my baby boy. I asked my neighbor’s if they had seen him and I actually was able to find out that they had seen him running up and down the street all day Friday but no one had seen him Saturday. So I hopped in my car and drove around town, stopping to ask strangers if they had seen him, and dropping off flyers.


As it started to rain, I became more worried for him because he’s afraid of thunder and that pretty much ended my outside search. Since it was the weekend, all the vets nearby were closed so I started posting on social media, especially Facebook, and asking people to share in case someone recognized him. I posted on every vet and animal shelter FB page in the surrounding area in hopes somebody would recognize him and contact me.

Saturday evening came and went with no sign of Willy. Sunday morning came and I went out driving around once more, calling out his name, hoping he would hear me and come running. Nothing. It was two days and I was giving up any hope of ever finding him. Mainly because I’ve had him for at least eight years and he’s never done anything like this before and Boo, his sister, was still in the yard.

As Sunday evening came, I checked FB once more for some lead of where Willy might be. Miraculously, I got a lead. I contacted the person and she said she had seen Willy at her aunt’s house. She sent me a photo and it was Willy!!! I was so happy!!! He was only about two miles down the road from where I live, and had been hanging out there for the last two days. I actually had driven by that house, calling out his name, at least three times in the past two days he was missing.

It was a happy reunion for me, Willy, and his sisters that evening. I don’t know what caused him to stray but I’m so happy we were able to find him and bring him back home alive and well! Let’s just say, Willy will be wearing his collar all the time now.

Willy & Boo ~ reunion

Enough rambling about my weekend but I just had to share with y’all why I only put out one post last week and the power of social media. It was a busy weekend of searching and well worth it to have him back home once again!

During this time, I did get a chance to make this luscious lemon pie. There’s no crust to prepare, no baking involved, and it only has four ingredients! How easy is that?

 

You heard that right, only four ingredients and one of them is the Lemon Oreo cookies that I used for the crust! That’s right, Lemon. Oreo. Cookies. If y’all remember, I discovered these little lemon delights this past spring when I was making anything and everything lemon. Let’s just say I’m glad I stocked up on these luscious lemony cookies {smile}.

So if you can lay cookies in a pan (one for the pan, one for me - that’s how I did it and it really works out nicely!), whip up some Cool whip and sweetened condensed milk, along with some lemon juice, then you can make this pie!


And your friends and family won’t know any better because this pie taste like you spent all day in the kitchen, but that will be our little secret {wink}. As the sweet, creamy, lemony, chiffon paired with the lemon Oreos is sure to bring a smile to you and your family’s face.

Yep, I think I’m falling in love with lemon all over again….

No Bake Lemon Chiffon Pie

Ingredients

1 - 14 ounce can sweetened condensed milk

1 – 8 ounce container Cool Whip

½ cup fresh lemon juice

1 - 15.25 ounce package of Lemon Oreos

Directions

In a pie pan, lay Oreos flat onto bottom of pan. Once bottom is covered in Oreos, lay cookies around the sides of the pan. Set aside.


In a large mixing bowl, blend together milk and lemon juice (medium speed if using a KitchenAid stand mixer).

Once blended, gently fold in Cool Whip.

Gently blend (Low speed if using Kitchen Aid stand mixer) all ingredients together until thoroughly mixed.

Pour over Oreo cookies in pan and refrigerate at least 6-8 hours before eating.

I only waited 4 hours before dishing out. It was still delicious but as you can see, it wasn't set up yet.

Can top with fresh fruit such as raspberries, blueberries, or blackberries and whipped cream.

*Helpful Hints*

- I let my pie chill for 4 hours and it came out runny. Best if it chills overnight so it will firm up.

- You can add yellow food coloring. I did not add any coloring and as you can see, it was a pale yellow.

- You can add some lemon zest for more lemon flavor and a little coloring.

- All measurements are US

- If you love lemon like I do, check out my other lemon recipes:
No Bake Lemon Chiffon Pie recipe inspired by ~ Stephanie at Plain Chicken

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Wednesday, September 10, 2014

Salted Caramel Coconut Sauce


This recipe really ought to be called ‘Awesome sauce’ as it really is the most awesome tasting caramel sauce I’ve ever had! Ever. And it’s made with coconut milk!


Y’all know how much I love my coconut and when I came upon this recipe by Faith at An Edible Mosaic for salted caramel sauce made with, of all things, coconut milk, I totally flipped! I knew had to try it right away to see if it really did taste like caramel sauce.


Guess what? This caramel sauce has all the buttery velvetiness and deep, rich caramel flavoring that (I thought) only caramel could have. You can only imagine my surprise when I took that first bite…and a second bite, just to verify my findings, of course….and maybe a third….and fourth! Ok, there were a few lot of bites involved as I could not believe my taste buds! And you’ll be surprised too with the delicious caramel flavoring of this sauce.


No heavy cream or refined sugars were used in the making of this caramel sauce. Really, there wasn’t! It’s made with the goodness of coconut milk, organic coconut sugar, honey, vanilla extract, sea salt, and only one tablespoon of butter. Simple ingredients for a wickedly delicious caramel sauce.


The best part about it (other than the taste), is that it’s homemade so you control what goes into it. So no preservatives, artificial coloring, excess sodium, or refined sugars are in this caramel sauce, No M’aam! Plus, it’s Paleo friendly.

I’m so glad I found this recipe to share with y’all just in time for fall, football parties, and apple season! It’s the perfect dip for apples or pears, not to mention the other uses you can find for this sauce. Like drizzling over ice cream, cakes, grandma’s apple pie, and popcorn. Plus, my personal favorite, just dipping your spoon into the jar {smile}. 

The subtle saltiness combined with the sweet, rich, caramel flavoring makes possibilities for this caramel sauce endless.


And you wonder why I love coconut so much??!!

Salted Caramel Coconut Sauce (Awesome Sauce)

Ingredients

1 can unsweetened coconut milk

¼ cup honey

¼ cup organic coconut sugar (will be tan in color)

1 teaspoon vanilla extract

½ teaspoon sea salt

1 Tablespoon unsalted butter

Directions

In a medium sauce pan, add coconut milk, honey, and coconut sugar. Bring to boil over medium heat, stirring constantly with a whisk.

Bring to a rolling boil while you continue to whisk mixture. Let mixture continue to boil but decrease heat a little bit so it will not boil over. Continue to whisk mixture so it will not burn.

Mixture will become darker and thicker as you continue to cook it. When it becomes dark amber in color and amount of mixture looks like about 1 and ½ cups (this takes about 20-45 minutes) remove from heat and whisk in remaining ingredients of vanilla, sea salt, and butter until mixture is smooth.

Let cool before serving.

Makes for a delicious dip for apples and pears. Can be served over ice cream, cakes, pies, popcorn, cookies, pancakes, waffles, and French toast.

Can be stored in an air tight container for up to 3 weeks in the refrigerator.

*Helpful Hints*

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Friday, September 5, 2014

Jalapeno Turkey Burgers with Slaw

 

As summer is winding down, there’s still time to enjoy your end of summer grill outs with family and friends before it gets too cold to venture outside. Now everybody knows the all-American grill out involves hamburgers and hot dogs. But what do you do when you don’t eat beef or pork, like myself? You don’t want to feel left out and you also don’t want to feel like the “special diet” person.

My go to “hamburger” is my jalapeno turkey burger. These are so good you can serve them to everybody instead of beef hamburgers and they won’t be asking "where’s the beef ?".


These burgers are flavorful and hearty, just like a beef hamburger. I add fresh diced jalapenos for flavor which doesn’t make them too spicy. But if you don’t like jalapenos or you think it might be too spicy for you or the kids, you can leave them out.

I also served these up on cracked wheat Kaiser rolls and they really made the “hamburger” even yummier as they add a delicious flavoring and don’t fall apart in your hands from everything you place on your burger. Y’all know what I’m talking about – when you slather on some mayo, mustard, and ketchup and your bun starts to slip and slide and break apart in your hands as you’re trying to eat it and your left holding your burger between pieces of lettuce, onion, and tomato. Y’all know it’s happened to you too! Well, it won’t with the Kaiser rolls, not even with slaw on your burger.


That’s right, in honor of the South, I added slaw instead of lettuce to my turkey burger. And not your usual mayo based slaw, but a nice tangy apple cider vinegar based slaw that complements the deliciousness of this burger.

These burgers are so flavorful that you and your family might just enjoy them all year round instead of waiting for next summer’s get together!

Jalapeno Turkey Burgers with Slaw

Ingredients for Turkey burgers

Makes 5 turkey burgers

1 lb. ground turkey

1 cup instant oats

2 Tablespoons of your favorite salsa

1 Tablespoon Teriyaki sauce (Teriyaki glaze is the same thing)

1 egg

½ teaspoon honey

¼ teaspoon smoked paprika

1 garlic clove, minced

1 slice of red onion, chopped and diced (Not 1 whole onion, just 1 slice)

½ jalapeno, seeded and diced

Cheddar cheese, cut into 5 small squares – to be inserted into middle of burger before cooking

A sprinkle of ground black pepper, sea salt, onion powder, garlic powder, and cumin for flavoring

1 package of Kaiser rolls (for burger buns)

Slaw ingredients

Makes 2 cups of slaw

1 head green cabbage

1 head purple cabbage

The peelings of 1-2 carrots

6 Tablespoons apple cider vinegar

2-3 teaspoons agave (can also use honey or sugar)

Salt & pepper to taste

Directions for Slaw

Wash and dry cabbage. Slice and chop cabbage so you have about 2 cups of cabbage (green and purple cabbage combined).

Place chopped cabbage into a medium sized bowl. Set aside.

Wash and rinse carrots. Using a carrot peeler, peel off top layer (skin) and toss in trash. Once outer later is removed, start peeling the carrot over your cabbage until you have desired amount.

Add apple cider vinegar, agave, salt and pepper to cabbage mix. Toss until all cabbage is covered with cider “dressing”.

Cover and place in refrigerator until burgers are done and you’re ready to eat.

Directions for Turkey burgers

Turn on your grill to preheat.

Prepare onion, jalapeno, cheese, and garlic as required above. Set aside.

Place ingredients on the counter with measuring cups and spoons so you can access them easily without getting raw turkey all over your cupboard or door handles.

In a large mixing bowl, add ground turkey and ingredients except for cheddar cheese. Mix together  with your hands. Making sure to break apart yolk in egg and mix thoroughly with turkey.

Take a chunk of meat mixture and roll into balls, then flatten gently with palm of your hand. You can make your burgers thick or thin by adding meat or making them flatter. Just keep in mind, the thicker burger will take longer to cook. I like mine medium size, not too thick and not flat.

Place on a clean plate as you prepare rest of burger patties.

After making burger patties, push a square of cheddar cheese into the middle of each patty, covering with the meat.

Place burgers on prepared grill and cook until done. Flipping them in between so they cook through. I usually eyeball mine by cutting into the thickest patty and seeing how well done it is, not cutting all the way through, but just a small cut. And cooking longer until all pink is gone. I don’t do medium rare burgers as one has to be careful about food poisoning.

You can also place a slice of cheese on top of the burger right before you take it off the grill, just long enough to let the cheese melt.

Place cooked patties on a clean plate and not the same plate used when making your burger patties.

Yes, there's only 4 burger patties here in the photo. The missing 5th patty is shown above.

Serve burgers with Kaiser rolls, mayo, mustard, ketchup, sliced tomato, sliced avocado, and slaw. Enjoy!

*Helpful Hints*

- If you want to use beef, these still make for quite a tasty beef hamburger!

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Tuesday, September 2, 2014

Strawberry Watermelon Sorbet


Can you believe it’s September?? The kids are back in school, the days are getting shorter, the acorns and leaves are starting to fall, and best of all, its football season! But summer is hanging on strong here and I want  need something to help me cope with these hot days.

And I think I found it in this Strawberry Watermelon Sorbet. A fresh and fruity frozen treat combined with my favorite, Pink Moscato, to help me ease out of this summer heat and into the coolness of fall.
 

Yes, this is an adult’s only treat because, well, I deserve it and you do too! Like yourself, I work hard and every now and then I just need a little “me” time.


So after the kids have left for school, mix up a batch of my Strawberry Watermelon Sorbet so you can enjoy it later in the day while you’re doing your next home pedi before the kids come home. And while you’re at it, pour yourself a glass of wine, preferably pink Moscato, and relax. Or for a real treat, pour a little wine over the sorbet {smile}.


After all, it’s only a couple more hours before you’ll be back on your feet, making dinner and cleaning up after everyone else until it starts all over again tomorrow morning.
 
Strawberry Watermelon Sorbet

Ingredients

2 cups strawberries, washed, rinsed, and topped

1 to 2 cups watermelon

¾ cup water

¾ cup granulated sugar

½ cup pink Moscato

3 Tablespoons fresh lime juice

Directions

In a small saucepan, add water and sugar. Stirring continuously, heat until sugar is dissolved. Once dissolved, set aside and let cool to room temperature.

Add room temperature sugar water, fruit, lime juice, and wine into a blender and puree until all ingredients are completely mixed together, about 2 minutes.

Pour into a freezer safe bowl and freeze overnight. You can also make it in the early morning so you can enjoy it later in the day while everyone is away with a glass of wine. Enjoy!

*Since this does have wine, please drink eat responsibly.

*Helpful Hints*

- If freezing overnight, leave out for about 20-30 minutes before scooping as it will be frozen hard

- Can also use a white zinfandel wine or your wine of choice

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Saturday, August 30, 2014

Seasoned Roasted Potatoes


The potato. It’s a staple vegetable in diets all over the world and can be prepared in many ways. You can bake it, boil it, fry it, grill it, mash it, steam it, microwave it, and roast it. You can top them with butter, sour cream, ketchup, chili, cheese, bacon, onions, or anything you desire. You can eat it as a meal or as a side dish. The options are endless as this little oblong vegetable is just that versatile. 

Potatoes are one of the most nutritious vegetables available. One plain medium potato (5.3 ounces) contains:
  • 620mg of potassium which is more than bananas, broccoli, or spinach
  • Trace amounts of essential thiamine, riboflavin, folate, magnesium, phosphorus, iron, and zinc
  • Vitamin B6 and vitamin C
  • They contain antioxidants
  • And with no fat, sodium, or cholesterol and a total of 110 calories.*
 
They have their own unique savory flavoring of mild earthiness, sometimes a little sweet and buttery, combined in a light and fluffy fleshy meat-like middle. It’s no wonder we make them a part of our everyday diets.
 
I love potatoes! Sometimes I will have a baked potato for dinner when I don’t feel like cooking. I love to season and roast potatoes in the fall and winter months. But for some reason, I got to craving roasted potatoes this week. I guess I’m just wishing fall would hurry up and get here and by cooking fall meals, it will be here faster. Talk about wishful thinking, especially since it’s supposed to be high 80’s to 90’s this week, ugh!
 
Well, if I can’t have my fall weather, I’m going to have my favorite fall side dish, Seasoned Roasted potatoes. These are lightly seasoned and roasted in the oven with fresh rosemary from my garden. I love using fresh rosemary in homemade soups, stews, and sprinkled over my roasted potatoes.
 
 
I planted my rosemary plant when I moved into this house and its one heck of a hardy little herb. It’s also the only one that I can grow! I haven’t bothered with it since I planted it six years ago and it just keeps on growing. I don’t have to water it and it has survived snow storms, ice storms, and the Georgia heat. It is my favorite plant and I love the way it smells when you rub your fingers over the leaves. I finally pruned it this year as it was starting to look in need of some TLC.


My hardy rosemary plant


Anywho, back to the recipe. This is a delicious and easy recipe to make that compliments any meal without all the heavy, creamy toppings that usually accompany a potato dish. These lightly seasoned roasted potatoes will soon become a favorite in your home during the fall and winter months ahead.
 
 
 
Seasoned Roasted Potatoes
 
Ingredients
 
2 lbs. potatoes, washed, rinsed, and diced into small square bites
 
1 Tablespoon fresh rosemary leaves, chopped
 
¼ teaspoon ground black pepper
 
¼ teaspoon sea salt
 
¼ teaspoon crushed red pepper (can use more if you like it a little spicier)
 
¼ teaspoon paprika
 
1 garlic clove, minced
 
3-4 Tablespoons olive oil
 
Directions
 
Preheat oven to 375F degrees. Lightly spray a cookie sheet, 17 ½” x 12”, with non-stick spray. You can also use olive oil spray or lightly wipe down the cookie sheet with olive oil if you don’t have spray. Wipe off any excess with a clean paper towel. Set aside.
 
In a large mixing bowl, combine potatoes, spices, and olive oil. Mix together well so all potatoes are covered with olive oil and spice mix.
 
Spread out evenly on prepared cookie sheet so potatoes don't overlap. Place in oven for 45 minutes or until potatoes are golden brown.

Halfway during cooking, about 20 minutes, remove pan from oven and flip potatoes over so they get crunchy on both sides.
 
Remove from oven and let cool for at least 5 minutes as potatoes will be HOT.
 
Serve and enjoy!

*Nutritional facts about potatoes obtained from ~ Potatoes Goodness Unearthed, Inc.
 
*Helpful Hints*
 
- you can use any variety of potatoes to make these.
 
- All measurements are US
 
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Featured at ~ On Display Thursday Linky Party #12



Shared with: On Display Thursday #11, Gluten-Free Wednesdays {September 17th}

Wednesday, August 27, 2014

Reese's Peanut Butter Cup Banana Froyo (frozen yogurt)


You didn’t really think I would let summer end without a few more homemade ice cream recipes, did ya? Especially since it seems hotter now than it did when summer began! I love summer but I have to tell ya, I’m ready for the cool nights of fall.

Until then, we will cool off with some homemade ice cream! After all, who doesn’t love ice cream? With that creamy sweetness of any flavor you desire right on the tip of your tongue…mmmm. I’m getting hungry just thinking about it {smile}!


And not just ice cream, as you have sherbets, sorbets, gelatos, and my new favorite, froyos! I like to refer to froyo as the “healthy ice cream” since it’s similar to the texture of ice cream without all the heavy cream or eggs. And I have to say, if I did a blind taste test, I wouldn’t be able to tell the difference between Froyo and ice cream.


Wait right there and hold that thought, I’ll be right back….. Nope can’t tell the difference, let me just have a few more bites to make sure…….nope! Oh this is good {smile}. Yes, I just did my own taste test to prove to you I cannot tell the difference between textures while I closed my eyes. What you say, you don’t trust me…??


Then I challenge y’all out there to try for yourself and let me know your results.Yep, we will call it the ice cream-froyo challenge.

It’s a whole lot more fun (and taste better) than the ice bucket challenge. Plus, it won’t cost ya a dime, other than the cost of ice cream and Froyo, which you and your whole family will enjoy!


I start with this recipe of Reese’s Peanut Butter Cup Banana Froyo. Please post your results in the comment section.

Good luck to everyone and let the challenge begin!

Reese’s Peanut Butter Cup Banana Froyo

Serves - 2

Ingredients

2 bananas, ripened

¼ cup plain Greek yogurt

¼ cup coconut milk

3 Tablespoons peanut butter (can use creamy or crunchy)

5 Reese’s Miniature peanut butter cups, unwrapped and quartered

1-2 Tablespoons honey (optional)

Directions

Place banana, yogurt, coconut milk, peanut butter, and honey (if using) in a blender and puree until all ingredients are blended together.

Pour into a freezer safe dish and gently fold in quartered Reese’s peanut butter cups.

Place lid on top and freeze overnight.


*Helpful Hints*

- honey is optional if you prefer it a little sweeter.

- let set out for at least 10 minutes if freezing overnight as it will be difficult to scoop out straight from the freezer.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Saturday, August 23, 2014

Rustic Peach Galette

Aren't these just beautiful?

As promised, continuing with Peach week here at Sweet and Spicy Monkey, today’s recipe is my Rustic Peach Galette!!
In case you’re wondering, galette’s are from the tart family with the exception that they are often placed on a single layer of pie crust with a layer of fruit, often one variety, in the middle. Instead of the straight, square sides of a tart, the galette’s edges are folded over, creating an open middle displaying the fruit. A simple pie.


But don’t get me wrong, there’s nothing simple about the taste of this peach galette. It still has the flaky, buttery pie crust with the taste of sweet, juicy summer peaches baked in cinnamon that reminds you of your grandma’s peach pie. It’s just a little bit healthier than grandmas and a whole lot easier to make. And y’all know how I feel about easy!

When I first made this last week, I sliced up two peaches and laid them out all pretty looking like the picture below. The only problem with it was there just wasn’t enough peaches. So that’s why I wanted to make another one before sharing.  


And I’m so glad I went back to the kitchen with this recipe before sharing with y’all. The extra peaches I added in the different shapes with the drizzle of honey over the top made this peach galette taste even more like my grandma’s peach pie!




It definitely has enough peaches now and the taste of cinnamon baked into those sweet, juicy peaches… mmm!  The tastes reminds me of everything summer…
Rustic Peach Galette

Ingredients

1 ready-made pie crust, room temperature

4 peaches, washed and rinsed, diced thin into any shape you desire

½ teaspoon cinnamon

1 teaspoon flour (I used my GF flour)

1 Tablespoon + 1 teaspoon coconut oil, melted

1 Tablespoon + 1 teaspoon honey

1-2 Tablespoons water

Pinch of granulated sugar

Directions

Preheat oven to 325F degrees.

Line a baking sheet with parchment paper. Set aside.

Dice peaches thinly into any shape you desire (I cut my peaches into small squares) and place into a medium size bowl.

Add in coconut oil, cinnamon, honey, and flour. Mix well, making sure all peaches are covered with honey mixture. Set aside.


Roll out room temperature pie crust onto parchment paper.

Spoon peach mixture onto pie crust, leaving a 1 inch border on edges. Gently fold pie crust up and over peaches. Don’t worry if it tears just push together with dampened fingers.


Mix together water and sugar to a small bowl. Lightly brush water and sugar mixture around the edges of the pie crust. You won’t be using all of the water and sugar mixture so don’t worry about leftovers here.

Place baking sheet with galette into oven for 30-40 minutes or until edges are a golden brown.

Remove from oven and drizzle some honey over the peaches. Let cool for 10-15 minutes before serving.


These are delicious as is or you can serve topped with your choice of vanilla ice cream or whipped cream.

*Helpful Hints*

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Shared with: Wine'd Down Wednesday 53, Wake Up Wednesday Linky, Wonderfully Creative Wednesdays Link Party, On Display Thursday Linky Party #12, Great Idea Thursdays 66