Wednesday, December 30, 2015

Live Lettuce

Okay, so I know I posted before about the celery, but I just found a new live lettuce that can be replanted as well. You eat all the leaves off, but keep the heart and root intact to replant. We bought the Butter Lettuce kind, which comes in a container with the roots at the bottom and, as my husband says, "So we bought dirt with our food."

Well kinda. The roots still have some dirt to keep them nourished while they're out of the ground, making them easier to replant. Just add dirt to the container it came in and place it in the window. According to my books and online research, it's only going to take about a week to have a new head of lettuce. Not only that, but, once planted, you can just continue to pluck the leaves from the existing plant, week after week, without further replanting. A dedicated lettuce plant, right there in your kitchen!

As a single head of lettuce, it's a bit pricey. But even if you just use this lettuce for sandwiches, you could save well over $120 yearly. That's just for starters, and it can be a nice chunk of change to put in the bank, or use for date nights.

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Tuesday, December 29, 2015

Healthy New Start

1/2 a container of low fat strawberry yogurt
1/4 a cup of Honey Bunches of Oats
sprinkle of almonds maybe a tablespoon
sprinkle of cranberries maybe a tablespoon
hot fudge Sunday dish

1/2 of your Honey bunches of Oats go in the bottom of the dish.
1/2 a container of yogurt goes on top of the cereal.
The rest of your cereal goes on top of the yogurt.
Then sprinkle the almonds and cranberries on top.

With New Years resolution diets starting because of the over indulgence over the holidays this little switch from holiday cookies or sweets will help curb your sweet tooth in a healthy way. Putting it in a special dish always makes my kids feel fancy and more willing to think of it as a treat.

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Monday, December 28, 2015

Fresh Stir Fry

1 Summer Squash
1 Black or Italian Zucchini
3 carrots
1 small head of broccoli
1 scallion
about 1 cup of yellow waxed beans (I didn't measure I just picked a handful)
20 snow peas in the pods  (again I didn't measure I just picked a handful)
1 lb of tri-tip
2 tablespoons low sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon corn starch
2 cloves of garlic
2 teaspoons brown sugar 
2 tablespoons low sodium soy sauce
2 tablespoons olive oil
*1/4 teaspoon pepper flakes
about 1/4 cup of water

  1. Cut meat into bite size pieces.
  2. In a Ziploc bag combine broth, soy sauce, Worcestershire,brown sugar,corn starch, and 1 tablespoon olive oil and add the beef.
  3. Squeeze all the air out and refrigerate for 1 and half hours.
  4. While that is marinating rinse all veggies you just picked.
  5. Then cut carrots, squash and zucchini into rounds. (They cook faster this way)
  6. Chop broccoli into manageable pieces.
  7. Snip the ends off the peas and the beans and cut them in half.
  8. After the hour and a half, drain and discard the marinade from the beef.
  9. Heat the wok with a tablespoon of olive oil.
  10. Add the beef and heat till it's lightly brown, remove meat from the wok and place in a bowl set it aside.
  11. In the same wok add the carrots and broccoli, first, adding tablespoons of water as needed to keep them steaming.* (If you want to add some heat to this dish add the crushed pepper flakes at this time.)
  12. When carrots and broccoli are slightly tender add the remaining veggies and the beef back too the wok.
  13. Cook for 4-5 min.

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Saturday, December 26, 2015

Pineapple Upside Down Cake

1 box pineapple cake mix
1 can sliced pineapple
juice from the can pineapple
1/2 cup brown sugar
8 maraschino cherries
1/2 a stick of butter
Eggs and oil as recommended on package

*Don't use the water the box asks for instead we are using the leftover pineapple juice if there isn't enough then add water to the juice to make up the difference.

  1. Heat oven to 350°
  2. Make cake mix according to box (except the water part) then set aside.
  3. In a large skillet that has been sprayed with cooking spray, heat the butter and the brown sugar over medium heat.
  4. When the sugar starts to bubble up take it off the heat.
  5. Add the 8 pineapple slices around the edges and one in the middle.
  6. Add the 8 cherries in the middle of each pineapple.
  7. Slowly pour the cake mix on top making sure not to move the pineapple or cherries.
  8. Then place pan in oven for about 45 min or until toothpick interested in center comes out clean.
  9. Let cool slightly, using an oven mitt turn over onto plate and let cool.
Best served slightly warm but it's still really good the day after (if there is any left)!

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Thursday, December 24, 2015

Love Breakfast

6 eggs
1/4 cup salsa
1/4 cup mild cheese
Salt and Pepper to taste
Heart Pan

Preheat oven to 350°
In a medium bowl beat eggs, salsa, cheese, salt and pepper.
Spray Pam in you heart pans.
Pour the egg mixture into pan about 3/4 the way full.
Bake in oven for about 17 min or until the eggs are the consistency you like.

The pan I found at Target for $19.99 but I found it later cheaper on Amazon for $10.15

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Wednesday, December 23, 2015

Watermelon Margarita

1 mini watermelon
3 cups ice
6 to 8 shots of tequila
Pink sugar

Cut rind off 3/4 watermelon.
Chop watermelon into bite size pieces.
Cut a few pieces of watermelon with rind into pie like slices.
Add watermelon, ice, and tequila to blender.
Blend to slushy consistency.
Pour sugar onto a plate.
Dip glass into slushy drink just coating the rim.
Then dip glass into the sugar sprinkles.
Pour mixture into glass and garnish with a slice of watermelon.

*If you want to make it themed:
Christmas: dip in green sugar sprinkles.
Patriotic: Blue sugar sprinkles.
Valentines: use the red sugar sprinkles.


I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Tuesday, December 22, 2015

Chunky Monkey Cupcakes

2 cup flour
1 cup cocoa
1/4 teaspoon baking soda
2 teaspoon baking powder
1/8 teaspoon salt
1 1/2 cup granulated sugar
1 tablespoon vanilla extract
3/4 cup vegetable oil
4 eggs (room temp)

1/2 cup milk
1 cup sour cream
1 small box of banana cream pudding
½ cup crushed walnuts

Frosting Recipe:
1/2 cup unsalted sweet cream
2 cup powdered sugar
3 teaspoons of imitation banana extract
2 Tablespoons heavy whipping cream 

1         Preheat oven to 350°.
2         Place cupcake liners in cupcake pan.
3         Add dry ingredients into a mixing bowl.
4         Sift all dry ingredients together.
5         Mix liquid ingredients together including the eggs.
6         Slowly pour by the cup full the liquid ingredient into the dry ingredients.
7         Beat in mixer until totally combined.
8         Pour batter into lined cupcake pan until 3/4 full.
9         Bake at 350° for 15-18 minutes, and cool for 15-20 minutes.
10     Let cool completely.
11     Using a melon baller scoop a hole in the center of the cupcake.
1         Mix milk, sour cream and walnuts into pudding mix.
2         Fill a pipping bag with pudding mix and pipe it into the middle of the cupcake.

1         Mix soft butter with sugar in stand up mixer.
2         Continue to mix at medium speed adding whipping cream.
3         Add in the imitation banana extract.
4         Continue to mix until frosting stands in stiff peaks.
5         Add additional powdered sugar at 1/2 cup at a time until the stiff peaks form and stand.
6         Apply frosting to cupcakes in a pastry bag with star tip.
Top with what ever your theme is, in our case it was movie night!

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardentwoPlate 

Monday, December 21, 2015

Total Chicken Burrito

6 eggs
1 box Southwestern-Flavor Fix-Quix Chicken strips
4 table spoons butter
1 – 2 teaspoons taco seasoning
2 potatoes
4 tortillas
4 oz sour cream
4 oz salsa
  1. Cut potatoes into cubes.
  2. Rinse potato cubes with cold water, and drain well, pat dry then season with taco seasoning
  3. Melt 3 tablespoons butter or margarine in a large skillet over medium heat.
  4. Place potatoes in the skillet, stir to coat with butter and season with salt and pepper to taste.
  5. Cover with a lid, and cook for 10 minutes.
  6. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides. Turn off heat.
  7. While that is cooking chop Southwestern-Flavor Fix-Quix Chicken strips then set aside.
  8. Crack 6 eggs and scramble with fork.
  9. Place chopped chicken in with the eggs.
  10. Heat 1 tablespoon butter in large nonstick skillet over medium heat until hot.
  11. Pour in egg mixture and cook till firm. 
  12. Scoop eggs, and chicken into the potatoes, mixing thoroughly.
  13. Scoop chicken, egg, and potato dish on tortillas, top with salsa and sour cream, roll and enjoy!

Saturday, December 19, 2015

Kolache Cookie

  • Ingredients:
  • 1 (8 oz) block of cream cheese
  • 4 cups flour
  • 4 sticks of butter
  • 4 tablespoons of sour cream

  • Filling:
  • 12 teaspoons of your favorite jam 
  • Topping:
  • 1 egg
  • Sugar Crystals

  • Mix all the ingredients together and place in a bowl overnight.
  • Roll out the dough into a large rectangle and cut into smaller rectangles.
  • Place a teaspoon of jam in the middle of each rectangle and pinch the four corners together.
  • Scramble the egg and bush the tops of each cookie and sprinkle with sugar crystals.
  • Place them in a 350° oven, bake for 10 to 11 min.
  • Take them off the pan and let cool.
I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Friday, December 18, 2015

Eggnog Pie©

1 & 1/2 cups graham crackers crumbs
6 tablespoons butter melted
1/4 cup sugar
9' pie pan

1 box French vanilla pudding
2 cups of eggnog

2 tablespoons sugar
1 cup whipping cream
Piping bag with a star tip

Starting with the crust- 
  1. Crush about 10 full sheets of graham crackers this makes 1 1/2 cups of crumbs. I put them in the food processor till they formed a sand texture.
  2. Melt the butter.
  3. Mix the sugar melted butter and graham cracker crumbs in a medium mixing bowl.
  4. Press the mixture into the pie pan using the bottom of a measuring cup helps.
  5. Chill the crust for 2 hours before using it.
Altogether now-
  1. Place your metal mixing bowl and whisk attachment in the freezer for 10 to 15 min.
  2. While that is chilling, mix 1 box French vanilla pudding with 2 cups of eggnog. This will set fast.
  3. Take the mixing bowl and whisk attachment out of the freezer and pour the sugar and whipping cream in, mix till soft peaks form.
  4. Take the crust out of the fridge and pour the eggnog pie filling in.
  5. Pipe whip cream border around the edge of the pie pan, then serve or chill.
I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Thursday, December 17, 2015

Perserve Herbs

To dry herbs the best and fastest way is to use a dehydrator but in lieu of that you can use the hanging method, the oven method or the freezer method.

Hanging Method-
Pick before any flowers develop during the warm dry mornings after the dew has evaporated. If herbs are from outside you will need to wash and dry your herbs thoroughly so to rid them of bugs and dropping. Pick all dead and bad leaves from the stems. Then tie stems with a rubber band, in bundles and hang the herbs upside down in a paper bag. The paper bag prevents dust and catches all the falling leaves. Hang in a warm, dry spot is best, so avoid the kitchen.  

Oven Drying Method-
The leaves of herbs such as sage, mint, rosemary, thyme and parsley, should be stripped from their stalks. Space out leaves on a muslin-covered baking tray. Set them in an oven set to the lowest possible temperature. Leave the door agar as you would for broiling so moisture can escape. Turn after 30 min, they will be done after 1 hour of cooking. Turn off oven and let them cool as the oven cools. 

Freezer Method-
Remove leaves off stalks and chop herbs. Then place them in an ice cube tray about 3/4 of the way full. Cover with olive oil, filling the wells of the tray. Then and place in freezer till fully froze. You can take them out of the cube tray and place them in a labeled Ziploc bag back in the freezer. 

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardentwoPlate 

Wednesday, December 16, 2015

I Love Coffee

I love coffee and I know going out and buying a cup from any coffee place is going to cost me anywhere from $3.50 to $5.50. So if I want a fancy coffee drink I make it at home.

1 cup of coffee ($0.35 or less )
1 Packet of Dark or Milk chocolate cocoa powder($0.28 or less)
1 Tablespoon creamer ($0.09)
Whip cream ($0.08)
Cinnamon or cocoa powder ($0.08)

Brew you coffee in a special cup (I like the look of my Irish coffee mug)
Empty cocoa powder into coffee.
Add creamer.
Mix well.
Spray of whip cream on top.
Sprinkle with cinnamon or cocoa powder.
You've got a mocha! 

It isn't as sweet as the stores (which is probably good for everyone) but it takes the sweet tooth craving away, feeds your coffee craving as well and costs less than a dollar.

I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Tuesday, December 15, 2015

Chicken Broccoli Slaw Chow Mein

1 bag Broccoli Slaw
2 - 4 tablespoons soy sauce (depends on your taste)

2 tbsp chicken broth
Leftover shredded chicken

Over medium heat, place the broccoli slaw and chicken broth in a greased pan.

Slowly cook till slightly tender.
Warm up the chicken in the microwave.
Mix chicken into the same pan.
Then sprinkle soy sauce over the whole thing.
Done 10 min meal, and it tastes like Chow Mein without the carbs of Chow Mein.

Sometimes instead of going to the garden and picking all the veggies to do this myself, I just go to the store and pick up a bag. A ten minute meal needs some shortcuts. My kids actually ask for this, and I have to say, I don't mind having it more than twice in a month.


I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate

Monday, December 14, 2015

Gourmet Marshmallow Treats

  • 3 tablespoons butter
  • 1 package (10 oz., about 40) marshmallows or 4 cups mini marshmallows
  • 6 cups crispy rice cereal
  • 2 teaspoons instant coffee
  • 2 cups chopped and toasted almonds
  • 2 cups chocolate chips
  • 1 tablespoon oil

  • 1. In large saucepan melt butter over low heat. Add coffee,and marshmallows.
  • 2.Stir until completely melted. Remove from heat.

    3. Add the cereal, stir until well coated.

    4. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray.
  • 5. Let them cool.
  • 6. While the treats are cooling, In small microwave-safe bowl combine chocolate morsels and oil. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds.
  • 7. Then cut into 2-inch squares. 
  • 8. Cut square and dip the top in the chocolate mixture 
  • 9. Place them on the plate and sprinkle with almonds.
  • Best if served the same day.
I would love to meet you on Facebook. or on Twitter Garden 2 Plate@GardenTwoPlate