Blog - Around My Family Table

How to Properly Clean Your Cast Iron Skillet

April 25, 2013 · by julie · 13 Comments

My grandma was from Tennessee, and once a month on a Sunday she would make us all supper. There was fried chicken, corn bread, mashed potatoes, and all kinds of amazing southern food. I don’t remember her recipes {I was still pretty young at the time}, but I do remember by grandma’s cast iron skillet. It was always on her stove and ready to cook with. When Grandma passed, I didn’t have the good fortune to get my hands on her skillet, but a couple years ago my mom bought me one for my birthday.

With cast iron comes great responsibility. A cast iron skillet is something to be treasured, loved, and seasoned. Then passed down generation to generation – which is totally feasible with the proper care. So how do you love your cast iron and make it last (presumably) forever? Clean it right and season it regularly. I’m not talking salt and pepper. I’m talking fat, lots of happy fat.

Let’s clean the skillet first.

I made you some steaks. See: butter, browned bits, stove top heat, and oven heat all working the cast iron.

I didn’t clean the skillet right after cooking. Which isn’t the best thing ever, but also not the worst. Please please please don’t soak your skillet in water or leave it in the sink. This can encourage rust to form.

Now your first reaction may be to reach for these stand by’s.

STOP! The sponge – fine, but ignore the scrubby side. The soap – NO.

Run your water until it’s super hot.

Rinse your skillet under the hot water as best you can.

Use the soft side of your sponge to remove any residue you can.

If there are still food bits stuck to the skillet, like this…

Mix a paste of Kosher salt and water.

Rub the salt paste around the skillet with the soft side of the sponge.

You can use some more force when rubbing to really clean the skillet.

Now the skillet is clean, but we’re not done yet.

{If your skillet is brand new, you can scrub it with the coarse side of your sponge and use soap. Just this ONE TIME.}

Now it’s time to season the skillet. This is what a cast iron skillet is all about. The seasoning process will keep your skillet in excellent working condition, and impart that extra deliciousness that only comes from cast iron cooking.

Each time, after you clean your skillet, you should coat the inside with a thin layer of solid shortening. You can use vegetable oil too, but shortening doesn’t leave as much of a “sticky” feeling as the shortening. This step is really important – it’s like doing a mini seasoning for the skillet.

If your skillet is brand new, you will need to do the full seasoning process to get things going.

Preheat your oven to 350 degrees F. Line a baking sheet with aluminum foil; set aside.

Using a paper towel, apply a very generous layer of solid shortening to the inside of the skillet.

The cooking surface, the sides, handle, edges, everything. {I like to lay down a kitchen towel so my counter doesn’t get messy.}

Flip the skillet over and apply a generous coating of shortening to the bottom of the skillet and sides.

Place the skillet upside down on your prepared baking sheet and put everything in the oven.

Bake the skillet for 1 hour.

Turn off the oven and leave everything in the oven.

Once the oven and skillet are cooled, remove the skillet and pan.

Now your skillet should be nice and shiny.

Apply a thin layer of shortening to the inside of the skillet.

And you’re done!

Your cast iron skillet is now ready for cooking.

Preparing fatty foods like bacon or frying chicken in the skillet will help give the skillet a little extra oomph since they help season the pan for you. Over the years, the shortening layers and foods fats will give your skillet flavor and provide a natural non-stick surface that is unique to cast iron. Happy seasoning!

You can find Julie here as well: White Lights on Wednesday, Pinterest, Facebook, Twitter

Filed Under: contributors, how to · Tagged: cast iron, clean, how to

Slow Cooker Snack Mix

April 23, 2013 · by amft · 7 Comments

Have you heard that Iron Man 3 is coming out soon? Another movie with Robert Downey Jr. {swoon} Well, my friend Ashely from Cruncy Frugalista got invited out to the premiere and hang with MY sweetie and left me here to make this slow cooker snack mix.

So not fair! So not fair! But I’m so over-the-moon happy that she gets to go and walk the red carpet…isn’t that every girls’ dream?

So, instead of hanging with Robert, I drug out my slow cooker and cooked up this delicious snack mix. Which, was a brilliant idea, I might add. I think this will be the perfect snack for when I actually get to see this movie. I probably won’t get to see it in the theater, my little ones make it hard….so Hubbyman and I will have a date night at home when it goes to video!

Making the snack in the slow cooker keeps my house from heating up in the HOT Phoenix summers. Really, keeping the oven off totally helps keep the house cooler….you’d be surprised.

My snack mix is gluten free, dairy free, and vegan but easily lends itself to making it with traditional ingredients. I think the flavor is PERFECT….just the right amount of seasoning, “butter”, and salt. Honestly, after I took these pictures I ended up having to hide it from myself because I couldn’t stop eating it. Hubbyman would have been mad if I didn’t save him some.

Head over to Crunchy Frugalista, say hi, and grab the recipe. Make sure you mention to her that she needs to at least share a picture of Robert Downey Jr. with me. Thanks for your help! ;-) Go now….run, don’t walk over to see the recipe on Ashley’s site…go now! Now I tell ya! What are you waiting for?

If you do try it, I’d love to hear what you think and how the slow cooker worked out for you!

Filed Under: appetizers, dairy free, df appetizers, df snacks, gf appetizers, gf snacks, gluten free, slow cooker, snacks · Tagged: dairy free, gluten free, slow cooker, snack, vegan

When Life gives you Limes, make Margaritas! 20 Magnífico Margarita Recipes

April 22, 2013 · by amft · 5 Comments

I just love margaritas, especially a homemade margarita! They are so delicious and easy to make at home that I probably do it more than I should admit. I’m not a fan of beer, I don’t drink a lot of wine….however, put a margarita in front of me and I’m your girl! Margaritas are perfect for Cinco de Mayo, summertime, Mother’s Day, Margarita Day, or just because you want one! Check out these 20 Magnífico Margarita Recipes from some fabulous bloggers!

A good margarita is so smooth and a perfect balance of tart and sweet. Whether you prefer on the rocks or frozen…salt or no salt…there is a margarita for you on this list! There is even a margarita sherbet that you won’t want to miss.

I’m dying to know…..what is your favorite margarita, mixed drink, or spirit? I don’t do a ton of alcoholic drinks here cuz I forget, but I’d love for you to check out my other adult beverages.

20 Magnífico Margarita Recipes

Blood Orange Margaritas with Infused Tequila

Ginger Cilantro Margaritas

Strawberry Margaritas

Pink Prickly Pear Margaritas (pictured)

Blackberry Margaritas (pictured)

Tart Lime Margaritas

Pomegranate Margaritas

Cajun Margaritas (pictured)

Fresh Blackberry Margaritas

Roasted Blueberry Basil Margaritas

Watermelon Margaritas

Agave Margaritas (pictured)

Guava Margaritas

Watermelon Jalapeno Margaritas (pictured)

Frozen Lemon Berry Margaritas

Classic Lime Margaritas

Passion Fruit Margaritas

Frozen Margaritas

Margaritas

Margarita Lime Sherbet

Filed Under: alcoholic, beverages, cinco de mayo, holidays and activities · Tagged: alcohol, beverages, margaritas

Spicy Southwestern Bean Dip

April 19, 2013 · by rachel · 8 Comments

Hello, my name is Rachel and I blog over at {I Love} My Disorganized Life. I am so excited to be here sharing with you! First, here’s a little bit about me. I live in Southern Arizona with my husband, our five children, daughter-in-law and two grandchildren. I am a stay-at-home-mom and love every crazy minute of it. I love to eat! I have quite the sweet tooth, so you’ll see lots of treats on my blog. I love all kinds of food, too, but Mexican and Italian are my favorites.

I am a huge snacker. Some days, instead of eating lunch I just snack. And snack, and then snack some more! Of my top ten favorite snacks, chips and salsa rank pretty high up there. I could seriously eat them all.day.long. But a girl needs protein, so I’ve come up with a way to have my vice without feeling too guilty. Spicy Southwestern Bean Dip is not only full of protein and fiber, but it also contains no dairy. Plus it’s super easy to whip up. I love that it’s so versatile. You can add as little or as much ‘heat’ as you like {since everyone’s tolerances are different}. You can also change up the mix-ins, depending on your mood or what you have on hand. So let’s get cooking!

What’s your favorite food to snack on?

You can find Rachel here as well: I Love My Disorganized Life, Pinterest, Facebook, Twitter

Spicy Southwestern Bean Dip

A healthy and spicy bean dip with all the flavors of the Southwest!

1 15 oz can black or cannellini beans, drained {You can also use dried beans, cooked according to package directions. This would make the dip gluten free, as well!}

1-2 Tbsp olive oil

1 Tbsp fresh lemon juice

? tsp hot chile powder {I used New Mexico chile powder}

¼ tsp salt

¼ cup diced tomato

¼ diced yellow onion

¼ cup cilantro leaves, cleaned and chopped

2 Tbsp {or more depending on how spicy you want it} jalapeno seeded and diced

In a blender or food processor, blend beans with olive oil and lemon juice until smooth.

Transfer to a medium-sized bowl and stir in remaining ingredients. Chill for at least an hour to allow spices to blend flavors.

Enjoy with chips and your favorite cold beverage!

Some mix-in substitutes are yellow corn, hominy, and red or green onion.

©Around My Family Table

http://www.aroundmyfamilytable.com/2013/04/spicy-southwestern-bean-dip/

Filed Under: appetizers, contributors, dairy free, df appetizers, ef appetizers, egg free, gf appetizers, gluten free · Tagged: appetizers, beans, dips

How to Make Homemade Fondant (plus a video)

April 17, 2013 · by amft · 23 Comments

When my daughter was born, I decided that I wanted to learn how to decorate cakes for all her birthdays. I took a bazillion classes and made tons of cakes for family and friends including several wedding cakes. Over the years, I’ve mastered how to make my own homemade fondant. Mostly because I hated the taste of store bought fondant. If you think you don’t like fondant, then give this recipe a try. It really is delicious and totally worth the ten minutes it takes. Besides making your own is a fraction of the cost of store bought. In addition to the recipe, I’m starting to make some videos {thank you Janice for encouraging me}.

Homemade fondant can be used in the same ways as traditional store bought. You can make flowers, cover cakes, decorate cupcakes, and make other decorations for cakes with it. The best part is that it tastes amazing!

Have you ever considered making your own fondant? Not only does it taste better {have I mentioned yet that it tastes better}, it is so much easier to work with. I have bought boxes of fondant that had to be worked for 30-60 minutes before I could use them. I’ve bought boxes of fondant that were rock hard and useless. I know my fondant will be perfect when I need it and if it’s a bit too stiff, I throw it in the microwave for about 10-15 seconds and it loosens right up.

Okay, friends…..this is my first video EVER. I hope you like it, so please give it a thumb’s up and share it with anyone you think would like it. {I promise not to beg for likes every time!} Of course, follow my youtube channel so you don’t miss new videos when I post them. I have several in the works and I don’t want y’all to miss a thing!

How to Make Homemade Fondant (plus a video)

8 ounces miniature marshmallows (4 cups not packed)

1 pound powdered sugar (4 cups), plus extra for dusting

2 tbsp water

1/4 cup shortening

Food coloring and/or flavored extracts, optional

Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded. Stir the marshmallows with a rubber spatula until they are melted and smooth. (If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.)

If you want colored or flavored fondant, you can add several drops of food coloring or 3/4 tsp extract/flavorings at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now.

Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes difficult to stir. Dust counter or a large cutting board with powdered sugar. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet (this is normal).

Dip your hands in shortening and coat well. Begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smoothes out and is no longer sticky. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with.

Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in plastic wrap to use later. Well-wrapped fondant should be placed in a ziptop baggie and stored in a cool room or in the refrigerator. It will need to be kneaded until supple before later use.

If you want to add several colors or flavors to your fondant, flatten it into round discs; one for each color you plan to use. (Note: you might want to wear gloves to avoid getting food coloring on your hands) Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball. Begin to knead the ball of fondant just like you did before. As you work it, you will see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored.

Watch the Video

http://www.aroundmyfamilytable.com/2013/04/how-to-make-homemade-fondant/

Filed Under: desserts, df desserts, frosting, gf desserts, how to · Tagged: diy, fondant, frosting, how to, video

Homemade Chocolate Peanut Butter Candy Bars

April 15, 2013 · by amft · 4 Comments

I love a good bake sale, don’t you? I almost always make cupcakes. They are easy for me to throw together and they turn out beautiful. I decided to change things up a bit and create an allergy friendly candy bar. These homemade chocolate peanut butter candy bars are super delicious and easy to make that you will have to keep yourself from eating the whole pan. {Don’t ask me how I know!}

Crunchy!

Peanut Buttery!

Chocolaty!

Seriously….is there anything better in this world? It’s the perfect balance of all things good!

I’m working on a series of projects with Fleischmann’s Yeast and Karo Syrup, so I’m so excited to share this second recipe with y’all. (Make sure you check out the first recipe….Gluten Free Bacon Herb Foccacia Bread.) I think you will totally love it. I had no idea that Fleischmann’s Yeast has been around for over 140 years! Yep, they have been giving home bakers confidence in their scratch recipes since 1868. I know my mom used it when I was growing up, so it’s a product that I have been using since I moved out on my own….along with Karo Corn Syrup. My mom always used it to make pecan pie at the holidays and so it’s really the only brand I buy. Luckily, it’s the only leading national brand of corn syrup that contains 0 grams of high fructose corn syrup.

So, what do you think? Do you see these homemade chocolate peanut butter candy bars at your next bake sale? Trust me….everyone will think you are the best for bringing these. {Promise}

Homemade Candy Bars

6 cups gluten free cornflakes cereal

1 cup sugar

1 cup Karo® Light Corn Syrup

2 cups creamy peanut butter

1/2 cup (dairy free) white chocolate chips

1 (12 oz) package semi-sweet chocolate chips (most are dairy free, just double check)

Place cornflakes in a ziptop bag and crush with rolling pin or hands until fine; set aside. Line 13 x 9-inch pan with foil; spray with non-stick cooking spray.

Combine sugar, corn syrup, and peanut butter in a large saucepan over medium heat. Heat mixture, stirring constantly, just until bubbles form around edges. Remove from heat and stir in white chocolate chips until melted. Add crushed cornflakes and mix well.

Spread into prepared pan, pressing into corners. Immediately sprinkle chocolate chips evenly over the top. Set aside for 5 to 10 minutes until chips have melted (or place under hot broiler for 60 seconds). Evenly spread chocolate over the peanut butter layer.

Refrigerate 30 to 60 minutes to set the chocolate. Lift foil out of pan and cut into bars.

http://www.aroundmyfamilytable.com/2013/04/homemade-chocolate-peanut-butter-candy-bars/

Adapted from Believe It or Not Candy Bars on the Karo Syrup site! And check out the Fleischmann’s Yeast virtual bake sale on their Facebook page (make sure to create your own virtual bake sale while you are there).

Disclaimer: I participated in a campaign on behalf of Mom Central Consulting for ACH Food Companies Inc. I received a promotional item as a thank-you for participating.

Filed Under: brownies/bars, candy, desserts, df desserts, ef desserts, gf desserts, spon · Tagged: chocolate, dairy free, desserts, gluten free, peanut butter

Espresso and Sea Salt Cookies

April 12, 2013 · by melissa · 12 Comments

Espresso and Sea Salt cookies are the perfect sweet and salty treat. My name is Melissa and I am so excited to be a new contributor here at Around My Family Table. I am the owner of The Baked Equation in Phoenix and have a passion for nutrition. I can’t wait to delve into a new area of recipe development. More and more as a baker I am being asked if I make treats that are gluten-free, dairy-free, or egg-free. This can be quite the challenge.

Allergies are becoming quite the plague in our culture. Many people have to change their diets radically. Many parents and adults scramble to find little treats that they can indulge in once in a while. While allergies to food can be difficult, it is causing people to ask good questions about the ingredients in the foods they are eating. Food is the fuel for our bodies and our bodies were never meant to handle the chemical overload that is being placed on them today.

When making gluten free desserts, I love to add cinnamon. I think the cinnamon helps cut the after taste that you can sometimes get from gluten-free flour combinations. Don’t be afraid to change up the recipe. For example, if you do not like a strong coffee flavor in desserts, change the Via amount from 2 tablespoons to 1 tablespoon. Did you know that coffee enhances the flavor of chocolate?

Enjoy!

You can find Melissa here as well: The Baked Equation, Pinterest, Facebook, Twitter

Espresso and Sea Salt Cookies

You'd never know these delicious Espresso & Sea Salt Cookies were gluten free, dairy free, and vegan. Moist and full of flavor!

2 Cups Cup4Cup Gluten Free Flour

1 tsp baking powder

1 tsp cinnamon

1/2 tsp sea salt

1 cup organic earth balance spread

2 tbls. Starbucks Via {I used the Tribute blend}

1 cup powdered sugar

½ cup brown sugar

1 1/2 cups semi-sweet chocolate chips {dairy free}

½ tsp vanilla

¼ cup mashed banana

Preheat oven to 350 degrees. Line 2 or 3 baking sheets with Silpat mat or parchment paper.

In a medium bowl combine flour, baking powder, cinnamon and salt. In a small bowl combine banana and vanilla.

Using a stand mixer, beat earth balance with Via powder until well combined. Add powdered sugar and brown sugar. Beat until combined. Mix in the flour mixture in small amounts until fully combined. Mix in chocolate chips on low.

Place in an airtight container overnight. **Don’t sample dough late at night, you might find yourself wide awake!

Remove container from refrigerator and let in come to room temp. Using an ice cream scoop, make cookie balls. Roll the dough in organic sugar. Place on the cookie sheet. With the palm of your hand, flatten the cookie dough.

Cook for 10-14 minutes depending on the size of the cookies and oven.

©Around My Family Table

http://www.aroundmyfamilytable.com/2013/04/espresso-and-sea-salt-cookies/

Filed Under: contributors, cookies, dairy free, desserts, df desserts, ef desserts, egg free, gf desserts, gluten free · Tagged: chocolate, coffee, cookies, dairy free, desserts, egg free, gluten free

Greek Vinaigrette Salad Dressing

April 10, 2013 · by amft · 5 Comments

I love Greek salads, my girlfriends and I hit our local Greek restaurant once a month or so for their salads. I decided it was time to come up with a tasty alternative for home and this vinaigrette dressing sure did hit the spot! It goes great on a green salad, pasta salad, over chunky raw veggies, and even as a marinade.

Can I tell about the happy dance I’ve been doing since I figured out I can tolerate goat’s milk. So far so good….so I’m going for it and making this Greek Vinaigrette over and over again. It’s so good! {Side Note: If you are dairy free, make sure you double…no triple…check that you are actually getting goat’s milk feta and not cow’s milk feta.}

My friends over at Zyliss sent me some fun kitchen tools to try out and they are so awesome! Seriously, I have love Zyliss products since I bought my first gadget from them about 5 years ago. In fact, when I was trying to figure out which gadgets to try out it was hard to find ones that I didn’t already own…but never fear, I did find this awesome Shake ‘n Pour Dressing Maker and a couple other goodies.

Zyliss was founded in Switzerland in 1948 with the first product…a garlic press. They continue to produce innovative and quality products which has led them to be an internationally respected company. I think the first Zyliss product I bought was the garlic press and I still use it today. It’s one tool I can’t live without!

This Shake ‘n Pour made quick work of this already easy salad dressing. Seriously, there is no reason why YOU can’t make your own salad dressing…especially this amazing Greek Vinaigrette!

Greek Vinaigrette Salad Dressing

Easy Greek Vinaigrette Salad Dressing hits the spot with the craving for a good restaurant-style Greek salad hits!

2 tbls red wine vinegar

2 tbls fresh lemon juice

3 garlic cloves, finely minced

1 tsp dried oregano

1/2 tsp fresh ground black pepper

1 tsp kosher salt

1/4 cup crumbled feta cheese (goat's milk)

1 tsp sugar

1/2 cup extra virgin olive oil

Combine everything in jar and shake to combine or use the Zyliss Shake 'n Pour Dressing Maker to make it even easier!

http://www.aroundmyfamilytable.com/2013/04/greek-vinaigrette-salad-dressing/

Get Zyliss products from their online store, Amazon, or in a quality kitchen tool store near you.

Disclaimer: Zyliss provided me with some kitchen gadgets to play with. All opinions are my own.

Filed Under: condiments, dairy free, df salads, df sauces/mixes, gf salads, gf sauces/mixes, gluten free, how to, kitchen gadgets, review, salads, sauces/mixes, vegetarian, veggies · Tagged: condiments, dairy free, dressing, gluten free, salad

Garlic Citrus Broccoli

April 8, 2013 · by amft · 6 Comments

Nothing beats good garlic sauces, but they’re often not considered healthy cooking. However, if I steam broccoli for an easy healthy side dish, then it’s okay to indulge a little bit, right? My kids love a good chicken & broccoli supper, so I grilled up some chicken and added this Garlic Citrus Broccoli as our side dish.

I actually made this side dish for Easter a few weeks ago and probably should have doubled the recipe. I love testing out new recipes on my ~~guinea pigs~~ family. They are always so willing and I love them for their willingness to give my recipes a try. I try to always include my family’s favorite dishes for holidays, but I love changing things up too {insert evil laugh here}.

Citizen Chef sent me several of their sauces to try and I’m so delighted that they did. The majority of their sauces are gluten free and dairy free…so you can image how excited I was. I had never heard of Citizen Chef until they contacted me, but I’ve since found them at a local store. Thank goodness because my family devoured these sauces in just about two weeks and begged for more.

The garlic citrus flavor is very intense and a wonderful change from the usually heavy cheese sauce put on top of steamed broccoli. Using the Limone Garlic sauce as a base made this side dish come together so fast. So fast, in fact that, that it was done way before the broccoli was finished steaming.

Garlic Citrus Broccoli

Nothing beats good garlic sauces, but they’re often not considered healthy cooking. However, if I steam broccoli for an easy healthy side dish, then it’s okay to indulge in a little bit, right? The garlic citrus flavor is very intense and a wonderful addition to the steamed broccoli.

1 container Citizen Chef Limone Garlic Sauce

2 lbs broccoli, washed, trimmed, and cut into bite size pieces

1/2 cup orange juice

1/8 tsp crushed red pepper flakes

1 tsp honey

1 1/2 tsp corn starch

1 tbl water

sesame seeds and sliced lemon, opt

In a steamer pan, steam broccoli for 5 minutes or until bright green and still have a little bite.

Meanwhile, combine Limone Garlic sauce, OJ, red pepper, and honey in a small saucepan over medium high heat. Bring to a light boil. Combine corn starch and water in a small bowl and drizzle into saucepan. Stir until combined. Lower heat and let simmer until broccoli is finished cooking.

Transfer broccoli to serving dish, toss with sauce and garnish with sesame seeds and a slice of lemon.

http://www.aroundmyfamilytable.com/2013/04/garlic-citrus-broccoli/

Citizen Chef uses fresh ingredients and real cooking to create these simple sauces. All of their ingredients are all natural with no preservatives, no artificial flavors, and no “funny business.” The sauces are light on salt, sugar, and calories {score} and are perfect for stir frys, sautes, marinades, and more!

Disclaimer: Citizen Chef sent me several sauces to try and are compensating for my recipe and review. All opinions are my own.

Filed Under: allergy friendly, df sides, ef sides, foods, gf sides, review, side dishes, veggies · Tagged: broccoli, review, side dishes, vegan, veggies

20 Delicious Pecan Recipes

April 5, 2013 · by ellen · 8 Comments

Did you know that April is National Pecan Month? What better time to enjoy pecans in a variety of different recipes than now. Pecans are a member of the hickory family and are not only delicious, but good for you as well. A serving of pecans (12 – 15 nuts) is loaded with heart healthy antioxidants. Pecans contain nineteen different vitamins and minerals including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc.

Please welcome Ellen, from Confessions of an Overworked Mom, to the AMFT contributor team. I’m so excited that she will be sharing great round ups every other month with us!

While I enjoy baking with pecans, I haven’t made a lot of other types of recipes using pecans. Pecans can be used in breakfasts, side dishes, main dishes an of course as an ingredient in some truly decadent desserts as well. No matter what your favorite way is to use pecans, National Pecan Month is definitely the time to try a few new recipes. Here are a few recipes to get you started.

You can find Ellen here as well: Confessions of an Overworked Mom, Pinterest, Facebook, Twitter

Filed Under: breakfasts, contributors, desserts, main dishes · Tagged: contributor, pecans

16 Surprising Foods You Can Make in a Slow Cooker

April 1, 2013 · by amft · 24 Comments

I love my slow cookers! I have about 5 or 6 of them in different shapes and sizes. I use them all the time and I’m always shocked when someone mentions that they don’t have one, don’t use the one they have, or hate the food that comes out of one. I have dozens of slow cooker recipes here that are not just a packet of this, a can of that, and some chicken. That’s so old school….today’s slow cooker recipes are amazing and ingenious! Without further ado…I bring you 16 Surprising Foods you can Make in a Slow Cooker!

1. Ground Beef–cook up a huge batch and freeze in zip top baggies for easy use in soups and casseroles or add taco seasoning for easy tacos!

2. Corn-on-the-Cob–granted corn on the cob is super easy, but sometimes you need extra time to get the rest of super on the table or need a huge batch for a party!

3. Baked Potatoes–baking potatoes in the oven is my preferred way to make them. However, if I’m not going to be home for the potatoes to cook perfectly in the oven, then pop them in the slow cooker and they will be ready when you are. Plus they taste very similar to the baked method.

4. Breakfast Casserole–This is the perfect method for a brunch dish or potluck..probably not so much for an actual breakfast due to cooking time. It only takes about 5-7 hours on low.

5. Oatmeal–There is nothing better than waking up on what will be a busy morning to a pot full of oatmeal just waiting to be devoured. Just place 3 cups liquid (1 1/2 cups water plus 1 1/2 cups milk of choice), 1 cup steel-cut oats, 1/4-1/2 tsp salt, and any additional add-ins (raisins, apples/cinnamon, nuts, etc), set pot on low and let it go 6-7 hours.

6. Lasagna/Enchiladas–I put these together because they are basically the same..a layered supper. Just layer in your ingredients as you normally would and cook on high for 4-5 hours. Here is my easy weeknight lasagna and leftover turkey enchiladas recipes to get you started.

7. Refried Beans–This is my favorite way to make beans. Cook pinto beans in crock pot…serve as is or remove a little liquid and mash with a immersion blender. Delish! Here’s another variation of refried beans in the slow cooker.

8. Fruit Butters–I’ve linked to my pumpkin butter recipe, but once you get the fruit in the slow cooker the process is the same. Just add your spices and let it go on low…mashing every hour or so. Pumpkin ~ 4 hrs, Plum ~ 7 hrs, Pear ~ 10 hrs, and Apple ~ 14 hrs.

9. Apple Sauce–The difference between a butter and a sauce is the addition of the spices. Apple Sauce is so easy to do…peel and roughly chop apples. Add to slow cooker, with some sugar, and 1/2-1 cup water, let cook on low for 10-16 hours. Mash every hour or so until you reach the consistency you like. Chunky will take less time than totally smooth. Taste about half way through to make sure the sweetness is to your liking.

10. Brownies–Um…seriously! This is the best idea EVER! Use your favorite brownie recipe (or box) and pour it into a well sprayed slow cooker. Cook on low for 2-3 hours, but check often after 2 hours (so it doesn’t burn on you). Once a toothpick is inserted and comes out clean, turn of cooker, replace lid, and let stand 15-30 minutes. Use a knife to loosed cooled brownies and then invert pot over a cooling rack to remove brownies.

11. Granola–Another wonderful idea. You can certainly use your favorite granola recipe (or try this Crock Pot Granola or here’s my Pumpkin Granola that I plan to do this with). Basically, cook granola on low for 2-4 hours. Stir every half hour or so to keep it from burning around the edges. Leave the lid slightly cracked to allow moisture to escape to prevent soggy granola.

12. Dulce de Leche–Who knew it was this easy? Buy cans of sweetened condensed milk and remove label from the can. Place in slow cooker and fill with water (at least 1 inch above cans). Put on slow cooker lid and cook for 8 hours on low. Turn off cooker and remove lid and allow to cool. It’s ready to use! Store leftovers in the fridge.

13. Yogurt–This is so easy and you’ll be wondering why you spend all that money on the stuff from the store. You can add in any fruit you want after it’s done to create “flavors” or I always just add in a spoonful of my current homemade jam.

14. Bread–Honestly, I’ve never tried this, but I’ve heard from several people that have and they said it’s so good. This would be perfect during the summer when you don’t want to heat your house up with an oven at 400 degrees or more. Another option is to put the slow cooker in the garage or back patio to really help keep the house cool in the summer. Hey…every bit helps!

15. Ham–Buy a fully cooked ham at the store, put it in the slow cooker on low for 4-5 hours. Baste several times during cooking. This makes the most moist and delicious ham EVER. You many never bake a ham again.

16. French Toast–This so good and easy too. I know there are other versions around, but this is my blueberry stuffed french toast and it’s amazing. Makes a great brunch dish!

17. And because I couldn’t stop at just 16 (and my friend reminded me of this one…after I made my graphic)…Hot Dogs! This is so easy…fill pot with water, add hot dogs, and cook on high until they are hot. Perfect for kids parties…okay, even regular parties too!

My good friend Janice at Celebrating Family wrote a post today about all the foods that you should be making from scratch….you should go check it out. She’s got some great recipes and projects!

Filed Under: how to, recipe, slow cooker · Tagged: slow cooker

Baked Pickle Chips

March 29, 2013 · by ari · 6 Comments

Please welcome, Ari from Ari’s Menu as a contributor to AMFT! I’m so excited to have her and can’t wait to make these amazing Baked Pickle Chips!

The first time I ever heard of pickle chips, I thought it sounded so weird. Not even good weird like “Hmmmm, maybe that could be good?” like bacon and chocolate, but bad weird like “Yeah…no” like the way I feel about pineapple. Gross. Don’t even get me started.

Then one day I went to dinner after a long training run, and the waiter raved about their fried pickles. He loved them enough to at least change my mind about trying them. I was pretty sure I would regret my decision to get those instead of my beloved sweet potato fries, but I’ll try almost anything once.

I took one bite dipped in creamy ranch dressing, and legit used the words “life changing”. Yes, I used the words life changing to describe my deep fried food. You can judge me if you want.

I lasted maybe a week before trying these out in my own home. I loved them so much, I just couldn’t leave them to be a very rare indulgence—I needed pickle chips as a thing I could eat every day for the rest of my life.

Have I mentioned I have no sense of moderation? Like, ever. If I love something, I want it always. Like fro yo—it’s a problem…I don’t really want to talk about it.

Anyway, this lightened up version totally hit the spot! Crunchy + salty, and dipped in a Greek yogurt ranch dressing. So flavorful, and wayyyy less indulgent. That’s how I like my food, people.

You can find Ari here as well: Ari’s Menu, Pinterest, Facebook, Twitter

Baked Pickle Chips

8 large pickles, sliced (I used Claussen, and I would highly suggest you do too!)

½ cup whole wheat Panko bread crumbs

¼ cup corn meal

¼ tsp paprika

¼ tsp lemon pepper

3 tbsp dried parsley

dash cayenne pepper

¼ cup whole wheat flour

2 large egg whites, beaten

Preheat oven to 450. Spray a large cookie sheet with nonstick spray. Set aside. Pat pickle slices on paper towels to get off excess liquid.