Homemade Butter

Did you know it's super easy to make your own butter? Just get some heavy cream, turn your mixer on high for about 10 minutes and your done :) It goes through various stages like below. Oh, and either get a cover for the bowl, or cover with towels. I have a bowl shield and had to still use a towel. But it wasn't nearly as bad with the shield. The first time I made it, I just used towels and it was a mess!

Super creamy stage. It doesn't taste like butter at this stage. After this it will start to get gritty...keep on mixing. But this is a good stage to add any spices or herbs you may want to try.

Once it is like the above pictures butter separated from buttermilk, it's time to strain! And at this stage, it tastes like butter.

Make sure to save it if you can use buttermilk - I have a couple of baking recipes that use it. It's not thick buttermilk, but it serves its purpose.

Tada!

Tada!

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Spicy Thai Noodles

This quick and easy dinner was inspired by this pin: Spicy Thai Noodles

Ingredients:

1 box of spaghetti noodles

1 tsp of roasted red peppers (we are BIG weenies when it comes to this spice!)

1/4 cup of vegetable oil

1/2 cup sesame oil

6 tbsp soy sauce

6 tbsp organic honey 

1 tsp sea salt

1/2 tsp black pepper

cilantro as desired

Cook oils and red peppers together, then drain peppers out, retaining oil. Mix oil with soy sauce and honey. Toss in cooked noodles. I didn't have any peanuts to toss in, but I will next time.

I added two chicken breasts for some protein and tossed them in with the noodle mixture.

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Pimento Cheese Spread

4 oz jar pimentos
3/4 cup of light or homemade mayo
1/2 tsp onion powder
1 tsp lemon juice
1/4-1/2 tsp black pepper
1/4-1/2 tsp sea salt
1/2 jar of capers
8 oz reduced fat mild cheddar cheese
8 oz reduced fat sharp cheddar cheese

Mix everything except the cheese. Then stir in cheese slowly. Refrigerate before serving.

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Summer Potato Salad

3 lbs red potatoes

1 cup mayo ( or half mayo half Greek yogurt for a lighter dish)

2 tbsp dijonnaise

1 tsp dill weed

1/2 tsp sea salt

1/4 tsp black pepper

Quarter potatoes into 1-inch cubes. Cook until soft. Mix other ingredients while potatoes cook. Let potatoes cool, then stir in mayo mix. Chill before serving.

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Clean Eating Egg White Mayo

Clean Eating Egg White Mayonnaise:

2 large egg whites, save yolk for later use (or use organic carton egg whites)
6 teaspoons lemon juice (fresh squeezed is best)
1/4 teaspoon sea salt
1/2 teaspoon dry mustard
1/2 cup olive oil

1/4 teaspoon xanthan gum (for thickening)

Pulse with submersion blender for about 5 min or until thick. Store in air-tight container, like mason jar.

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Cream of Anything Soup Mix

No more unhealthy cream of blank soup for me! Using this mix now for cleaner, cheaper eating.

• 2 c. powdered milk
• 3/4 c. cornstarch
• 1/4 c. instant chicken stock base
• 2 tsp. dried onion flakes
• 1 tsp. dried thyme
• 1 tsp dried basil 
• 1 tsp. celery seed
• 1/2 tsp. pepper

Mix together. Store in air-tight container. Use 1/3 cup of mix + 1 cup of water. Combine in pot and bring to boil. Will thicken as it cools. My experience has been to make an hour or two ahead of time so it is thicker like the soup in the can.

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White BBQ Sauce

Move over Bob Gibson - this recipe pretty darn close!

1/2 cup clean eating mayonnaise (regular mayo works just fine - can also half mayo half Greek yogurt)

1/4 cup wite vinegar

1/2 tsp pepper

1/2 tsp sea salt

1/4 tsp onion powder

1/8 tsp paprika

Splash of Worcestershire sauce

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Blue Cheese Dressing

I am a latecomer to loving blue cheese dressing. It is most delicious. I've of course modified a recipe I found online.  Here are my ingredients:

• 1 cup Greek yogurt
• 1/2 cup mayonnaise 
• 1/4-1/2 cup of milk based on preferred thickness
• 1 teaspoon red wine vinegar 
• 1 teaspoon white vinegar
• 1 teaspoon lemon juice
• 1 clove garlic, minced (optional)
• 8 oz crumbled blue cheese
• 1/8 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

 Mix all but milk together. Add milk a bit at a time to get desired thickness. Store in mason jar for up to a week.

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French Vanilla Creamer

1 pint half and half (organic or rbst free)

3 tbsp vanilla (gluten free)

2 tbsp honey 

1 empty creamer bottle
1/4 tsp xanthan gum (to thicken just a smidge. I tried without, and it wasn't quite right)

**add other flavor if u like

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