Homemade

Pull-Apart Bread, Keto

A few months ago I came across THE best Keto Pull-Apart Bread (ever – it’s in the title!) from eatwell101. I’ve shared it a few times, however I had several people say to access the recipe isn’t super easy. I’m all about making things super easy! So here is the recipe for what is soon to become your most favorite Keto and low carb Bread.

This pull-apart bread goes very nicely with any dinner. My kids have told me this is their favorite bread to have with dinner. I’m totally OK with this, until I realized that leaves me less for leftovers!

I have also found it is great in the morning, split in half and topped with a poached egg. No kidding. Try it!

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Oven Cleaning

Tip Tuesday – Using at home and natural products to clean your oven

Everyone is getting their kitchen cleaned for the holidays, right!? It’s not just me!? Especially the oven. ¬†And who wants be judged on how their oven looks? ¬†Even though we know the odds of someone walking over and pulling the door open to look at our oven is almost null?

Well, I am still feeling the need to have the oven clean anyway. ¬†And I have a way to clean the oven that doesn’t require running to the store to buy an expensive cleaning product that smells to no end or makes you suffer with breathing in whatever chemicals are in the product. ¬†

Years ago, I used the self cleaning button on my over. ¬†Never again!! ¬†I may have sensitivities, but it drove me out of the house for hours with the biggest headache. ¬†I have no idea what made me react that way, and I don’t plan to spend anytime investigating why.¬†

So I went on the search for safe products.  And sure enough, I found out that I had them right in my home already.  So I put my wireless headphones, turned on the Hallmark Channel and started cleaning.

Would you be surprised to know that all I used was baking soda and a vinegar water solution?

That’s it.  

So on the outside, doesn’t look too scary, right?

front-of-oven

But this is what lurks inside…

inside-dirty

Eek!

I quickly gathered my products and tools:

What I used:

I started with sprinkling baking soda on all the surfaces. Then spraying with the cleaning spray.

baking-soda

vinegar

While that did its little chemical magic, I took a coffee break.

coffee-break

Then I grabbed a little stool and got to work with the scraper.

scrape

This tool is the best! ¬†If you don’t have one, follow the links above listed in the bullets. ¬†This scraper gets that baked on mess off with a little elbow grease and a lot of help from the baking soda and vinegar bubbling action. ¬†You will do a lot of wiping off the blade onto paper towels. ¬†Then wiping up the loose bits with a sponge. ¬†But soon, very soon, you will see beautiful results!

more-scraping

It took a couple of passes, but eventually, I got up all the baked on bits!

I did the same for the inside.

clean

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So clean!!  I know, if you are looking super duper close, it will look like I left behind streaks.  Unfortunately, those streaks are on the INSIDE of the glass.  After a short Google & Pinterest search and the mention of screwdrivers or shoving a coat hanger with a rag attached up in between the windows, I declared this as a victory and put out the thought of taking apart my oven door!

So, about this homemade citrus vinegar and water solution?

Here is how I prepare my solution:

CITRUS VINEGAR CLEANING SPRAY

Save cleaned orange peels and place in large glass jar. ¬†Add vinegar to cover orange peels. ¬†Add a sprig of herb like rosemary if you prefer (this was actually the first time I did. ¬†It’s just for the smell). ¬†Seal tight with the lid and place on shelf for about 2 weeks. Solution will darken in color as it absorbs the citrus.

To make your solution for a spray bottle, I use a funnel and add 1 part water : 1 part vinegar solution.

orangesoranges-and-vinegarwith-rosemary

 

 

 

 

 

 

 

 

 

Oh, and the punch line to all of this? We aren’t even using the oven for Christmas Dinner! My husband will be smoking a bone in pork roast. But my oven will look pretty!

Homemade Verde Enchilada Sauce

My family loves ‘Taco Tuesday’.  We use this term loosely around here and it’s safe to assume it just means it’s anything Mexican food night!  One of our favorite dishes is Verde Enchiladas. For years I would throw a can of green enchilada sauce into the grocery cart and call it good.

In the recent year, I’ve been really challenging myself to look closer into labels and ingredients.  Then comparing those to recipes and asking myself what it would take to make the same product at home.  My mind has been blown.  So much simpler, so much easier, so much healthier.  And oh so much more rewarding.

Off to the store I went with a list of ingredients I collected from a variety of different recipes.  First on the list was a tomatillo.  First item on my agenda when I entered the produce department was to seek out the produce guy and quietly ask “excuse me, I’m looking for a tomatillo?”  He happily took me over to the green section of the department by peppers, cucumbers and lettuce.  Nestled in there were these little foreign looking objects that look like they are covered in… paper leaves?

Behold...the tomatillo

Behold…the tomatillo

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I needed between a pound and a pound and a half.  After a few times making this, I know 14-16 will get the job done.  Off they go into my basket. Luckily these guys are nestled by the peppers, so I pick a peck of peppers…just mostly the mild ones.  I’m a bit of a wimp when it comes to heat in my food, so I stick to the mild peppers.  You can make this as mild or as spicy as you like.  I like the flavors of Anaheim, poblano and pick smaller jalapeno and Serrano peppers. Then I find a nice bunch of organic cilantro if my plant at home isn’t cooperating.  (Ok, still working on that green thumb of mine).  The rest, I usually have in good supply at home: garlic, cumin and chicken stock.

Now your back at home and ready to start making your sauce!

Peel away all the husks and you’re left with a little sticky green looking tomato!  Wash those up and chop them in half.

Remove stem and innards of remaining peppers.  Play around with a variety of peppers according to what’s in season and your heat level preference.  I’m pretty low on the heat level scale, so I gravitate to the milder peppers, but if you like heat go for the peppers with heat.  Just don’t invite me for dinner!

Place all the peppers and tomatillos on a oiled baking sheet.  Toss in your peeled garlic.  (I like to give my garlic a good crack with the flat edge of my knife to start to release it’s awesome aroma).

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Roast for 20-30 minutes until skin is wrinkled and slightly charred.  An alternate is to broil them on low for the last 10 minutes.  Remove and cool.

Now you’re ready to make this an official sauce!  Place contents of baking pan into a blender, Vitamix or food processor.  Add 1/4 cup cilantro and 1/2 TBSP cumin.  Add 1/2 – 2 cups chicken stock.  Blend until smooth.

verde1

This goes great in a pan of chicken or pork enchiladas.  Keep following me and watch out for an upcoming post (my Recipe/menu Monday) for a quick and easy weekday version of Skillet Enchiladas with Verde Enchilada Sauce!

Homemade Verde Sauce

A delicious homemade version of your favorite green enchilada sauce.

Source: livingohsopeachy.com

Ingredients

  • 1 1/2 pound tomatillos
  • 1-2 Anaheim or poblano peppers (both fairly mild)
  • 1-2 jalapeno peppers (medium to hot, depending on age. If you like heat, look for more reddish peppers and white lines)
  • 1-2 Serrano peppers (medium to hot)
  • 3-4 garlic cloves1/4 cup cilantro, chopped
  • 1/2 TBSP cumin
  • 2 Cups Chicken Stock

Directions

  1. Preheat oven to 350¬į.
  2. Remove husks from tomatillos. Rinse and cut in half.
  3. Cut and remove stems and innards of all other peppers.
  4. Place tomatillos and peppers on baking sheet skin side up. Drizzle sheet with oil.
  5. Peel garlic and add to baking sheet.
  6. Roast for 20-30 minutes until skin is wrinkled and slightly charred. An alternate is to broil them on low for the last 10 minutes.
  7. Remove and let cool.
  8. Add peppers and garlic to food processor, blender or Vitamix.
  9. Add cilantro, cumin and chicken stock. Add salt and pepper according to taste based on how salted your stock is.
  10. Blend until well mixed.