Author: sarafillmer

Spinach Soup

On By sarafillmerIn SoupLeave a comment

5242142965_506648d100_o-420x280I found this recipe in the Pioneer Woman’s cookbook, Dinnertime.  We’ve started keeping spinach in the house because of some smoothie recipes my husband likes and I was looking for some other ways to use it up. This recipe was so, so delicious and really simple to make. Pair it with a good crusty bread and it’ll make you like spinach!

  • 2 tablespoons olive oil
  • 10 ounces spinach, weight
  • 2 cloves garlic, finely minced
  • 4 tablespoons butter
  • 1/2 onion, diced
  • 1/4 cup flour
  • 3 cups whole milk
  • 1 1/2 cup half-and-half
  • 2 teaspoons salt
  • freshly ground pepper
  • 1/2 teaspoon cayenne pepper
  • 4 ounces grated cheese, if  desired

In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened. Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.

Almond & Blueberry Smoothie

On By sarafillmerIn BeverageLeave a comment

download (1).jpegThis smoothie is one of my oldest sons favorites. As always feel free to sub out the almond milk for your choice of dairy if you want.

  • 1 1/2 cups almond milk
  • 3 tablespoons vanilla protein powder
  • 2 tablespoons rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 1 medium banana, frozen
  • 1/2 cups frozen blueberries
  • 1 1/2 tablespoons almond butter

Combine all ingredients and blend on high until smooth.

Almond Berry Super Smoothie

On By sarafillmerIn BeverageLeave a comment

imagesAnother day, another smoothie recipe. This one is my favorite so far! As a side note, I found my goji berries at Lucky’s Market, which is a local supermarket similar to Whole Foods, in the dried fruit section.

  • 10 grams goji berries, dried
  • 2 3/4 teaspoon chia seeds
  • 1 cup almond milk, or choice of milk
  • 1 ounce vanilla protein powder
  • 1 medium banana
  • 5 1/2 ounces frozen mixed berries
  • 3-4 ice cubes

Soak the goji berries and chia seeds in 1/4 cup of water for 10 minutes. Combine with the remaining ingredients and blend until smooth.

Creamy Green Smoothie

On By sarafillmerIn BeverageLeave a comment

downloadMy husband has the Centr app and they have lots of recipes and meal plans for their subscribers. We have recently started making their smoothie recipes and have really enjoyed them so they get to be on the website. With these recipes, I will post them as written but know that you can switch out the almond milk for regular milk if you so choose.

  • 3/4 cup milk; or dairy-alternative
  • 2 tablespoons Greek yogurt
  • 3 tablespoons vanilla protein powder
  • 1/2 banana, frozen
  • 1/2 cups (1/2 oz) baby spinach
  • 3-4 ice cubes

Blend all ingredients on high until smooth and creamy, divide between glasses and serve.

Chicken Pot Pie

On By sarafillmerIn EntreeLeave a comment

1519154630-chicken-pot-pie-verticalThis pot pie was so hearty and delicious. I made it in a pie tin but I could also see using individual ramekins. I used my lard pie crust recipe and it really pushed it over the top.

  • 3 cups shredded chicken, I used rotisserie
  • 1/2 cup butter, plus more for baking dish
  • kosher salt
  • black pepper
  • 2 large carrots, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup flour
  • 3 cups chicken broth
  • 1/4 heavy cream

  • 1 cup frozen peas

     

  • 2 tablespoons chopped parsley
  • Egg wash

Preheat the oven to 375. Prepare the crust following my lard pie crust recipe and chill while the filling is being prepared. In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper. To assemble the pie, on a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt. Bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.

How To: Savory Pie Crust

On By sarafillmerIn Dessert, Entree, How ToLeave a comment

downloadWith Christmas guests coming I took the opportunity to make a few new recipes, including a chicken pot pie.  I figured a pie crust made out of lard would be the perfect complement and sure enough it was delicious. Even better was the fact that it didn’t require a ton of chilling.

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup lard
  • 1/3 cup ice water

Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Crockpot Lil’ Smokies

On By sarafillmerIn Appetizer, EntreeLeave a comment

little-smokies-4I’m adding this recipe to the site because even though it’s only 3 ingredients and super simple to make, I always forget if it’s barbeque or chili sauce. So it’s here it is. Make them for your next get together and your guests will love you.

  • 2 packages beef smokies, 13 oz each
  • 12 oz bottle chili sauce (found with the ketchup)
  • 12 oz grape jelly

Combine all ingredients in the crockpot and cook for 3 hours on high til warmed through and the sauce comes together, stirring occasionally.

Slow Cooker Mulled Wine

On By sarafillmerIn BeverageLeave a comment

crockpot-mulled-wineWhen I was nailing down what I would serve at my Christmas Open House this year, I decided instead of having a bunch of mixers and alcohol I would offer my guests mulled wine. I like sangria a lot and to me this was a natural progression for the holiday season. I will include the individual spices that are included, but if you are like me and can’t find whole star anise or cloves, Spice Islands has a spice kit they sell that works just as well (it’s what I used).

  • 1/4 cup honey
  • 1 orange, halved and juiced
  • 8 whole cloves
  • 1 whole star anise
  • 1 cinnamon stick
  • 6 cups apple cider
  • 1 bottle of red wine, I used cabernet

Combine all ingredients in a crockpot, including the orange halves that were juiced. Cook on high for 4 hours, or low for 6. Strain out all the spices and fruit and discard when you are ready to serve.

Cranberry Brie Bites

On By sarafillmerIn AppetizerLeave a comment

downloadMy sister made this recipe for Thanksgiving this year and they are crazy addicting. I made them for my open house and they were a big hit. I like to make my own homemade cranberry sauce but if time is an issue you can definitely used a pre-made whole berry cranberry sauce.

Cranberry Sauce

  • 1/2 bag fresh or frozen cranberries
  • 1/2 cups sugar
  • 1 tablespoon water
  • zest from half an orange

Brie Bites

  • 1 tube of original crescent rolls
  • 1 wheel of Brie cheese
  • cranberry sauce
  • rosemary sprigs, optional

Start by combining all of the cranberry sauce ingredients in a sauce pan and cook over medium to low heat for about 20 minutes, stirring frequently. You want the cranberries to burst and the sauce to reduce down to a pretty thick consistency. From here you can use the sauce immediately or, if you are making this in advance, put it in a container and store in the fridge.

When you are ready to assemble the bites, preheat the oven to 375. Roll out your crescent rolls on a piece of wax paper, pinching all the lines to make one smooth sheet. I like to take a quick rolling pin to the sheet to make it an even thickness. Using a sharp knife or pizza cutter, cut the sheet into 24 pieces and fill each slot in an ungreased mini muffin pan. Put a piece of brie cheese (without wax) into each slot and top with cranberry sauce. Bake for about 15 minutes, or until golden and bubbly.

Cranberry White Chocolate Scones

On By sarafillmerIn Bread, BreakfastLeave a comment

IMG_20200522_095558_01I found this recipe in a Taste of Home magazine and decided to challenge myself. I’ve had scones at Starbucks before but never attempted to make them myself. It turns out that my husband loves scones, which neither of us would’ve guessed before now. This is one of the few things I’ve made that he ate til they were gone, so they are definitely a keeper.

  • 2 1/2 cups all purpose flour
  • 3 tablespoons white sugar
  • pinch of salt
  • 1 stick unsalted butter, cold and cut into small cubes
  • 2 teaspoons baking powder
  • 1 cup white chocolate chips/chunks
  • 1 cup fresh or frozen cranberries; frozen won’t leak as much into the batter
  • 2 large eggs
  • 1/2 cup heavy cream (you may need 1-2 tablespoons more depending on how the dough comes together)
  • additional white sugar for sprinkling on top of the scones
  • 2-3 oz additional white chocolate melted, optional

Preheat your oven to 400° and line a baking tray with a baking mat or parchment paper. Place flour, sugar, salt, baking powder and cubes of butter into a large bowl and rub the butter into the flour with your fingers until you have a coarse breadcrumb texture. Some pea sized lumps of butter is fine. (I was using frozen butter so I grated mine with a cheese grater.) Add the white chocolate chips and cranberries and stir very briefly to evenly distribute. Place the eggs and 1/2 cup heavy cream into a bowl and beat lightly with a fork. Add the egg mixture into your flour mix and stir gently, until a soft, crumbly dough forms. You want it to hold if you press the dough together, but not be sticky and wet. If the mixture is still too crumble, add in the extra cream, 1 tablespoon at a time. (I live at altitude and added 2 tablespoons and probably could’ve added one more.)  Tip the dough onto your prepared baking tray and press into a large disc, around half an inch thick. Use a sharp knife or pizza cutter to cut the disc of dough into 6-8 wedges. At this stage you can leave the scones cut but together, or use a spatula to spread the scones around the baking tray with a 2 inch gap in between each one. Sprinkle some white sugar onto the top of each scones and then place in the oven for 13-17 minutes. (I left mine in a round for about 14 minutes because my mixture was pretty crumbly, then I separated them and baked for about 5 more minutes. You’ll know they are done when they are risen, golden around the edges and sound light when you tap on the top.