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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, March 25, 2013

Meals Mash Up

Here at True Treats we have been thinking of simple ways to share our favorite recipes. We decided to start recording our day-to-day meals, and sharing them. Some of them  are our favorite, some are simple, and some are entirely experimental. I encourage everyone to share their recipes as well!





Breakfast Ideas:

 Chocolate and Orange Scones

Ingredients:

1 ½ c flour
11/2 c oats
¼ c sugar or honey
½ c butter
1 orange (zest and juice)
¼ c chocolate chips
½ c soymilk
1 t baking powder
½ t baking soda
Honey

Directions:

            Preheat oven to 350. In a food processor, place the flour, sugar, baking soda, and baking powder, blend together. Cut the butter into cubes and add to the food processor, blend until it resembles small balls. Place the flour mixture into a bowl. Zest the orange and place into the flour. Add the oats, chocolate chips and juice from the orange. Slow add the soymilk until the mixture can be pressed into a ball.

            Separate the dough into two balls. Press out each ball into a flat disc. Cut the disc into eight pieces (six if you want large scones). Place the cut up pieces on a baking sheet, bake for fifteen minutes.

            Remove the hot scones from the oven and place on wax paper. Drizzle with honey. When cooled, place on a plate and enjoy!

Bake Blackberry French toast with Sausage

Ingredients:

1 whole-wheat baguette
1 c soymilk
½ c plain yogurt
2 eggs
¼ c orange juice
1 T vanilla
1/3 c sliced almonds
½ c fresh berries
maple syrup
2 bratwurst

Directions:

            Slice the baguette into ½ inch chunks. Place the cut up baguette with slice sides down into a deep baking dish. In a mixing bowl, add the eggs, milk, yogurt, orange juice and vanilla, whisk together until well blended. Pour the mixture over the bread and refrigerate over night.

            Heat oven to 350 F. Place the almonds over the top of the bread. Bake the toast for fifteen to twenty minutes. Meanwhile, place bratwursts in a heated frying pan, allow each side to brown, about fifteen minutes total. Heat the berries with a bit of maple syrup over low heat. The almonds will become toasted and edges of bread will be toasted. Enjoy!

Hawaiian Bread French toast and Linguica

Ingredients:

½ loaf Hawaiian bread
5 eggs
water
1 linguica sausage link
½ jalapeno
olive oil
maple syrup

Directions:

            I used a flat skillet to make these, to eliminate dishes and makes a great French toast, but can easily be made in pans.

            Heat electric skillet to 350F. Slice the bread into one-inch slices. In a baking dish, crack two eggs and ½ c water, whisk together. Slice the sausage lengthwise; place the sausage on the skillet.

            Slice up the jalapeno into thin strips. Place a small amount of olive oil on pan, and allow to heat up. Place the sliced jalapenos, allow to soften. Dip each piece of the bread into the egg mixture on both sides. Place the bread onto the skillet.

            Beat the remaining eggs, and add over the jalapenos, cook until light and fluffy. Flip the sausage when brown and crispy. Flip the bread when lightly brown on each side. Serve the French toast with plenty of syrup, salt and pepper the eggs, with Linguicia on the side.

Fresh Juice:

Ingredients:
4 Apples
3 stalks celery
5 Carrots
1/3 seedless Watermelon

Directions:

            Cut up all ingredients and skin the watermelon. Place into juicer, stir well. Drink immediately or place into jar, but drink within twenty-four hours. This is a great breakfast for the workweek; you can change all the fruit, to seasonal and like.

            You can add any supplement; we usually add fiber and chia seeds.

Breakfast Tacos with Sausage

Ingredients:

3 eggs
½ avocado
¼ c salsa
 4 mushrooms
1 jalapenos
¼ onion
½ orange bell pepper
½ c spinach
2 bratwurst
corn tortillas
olive oil

Directions:
            Prepare by cutting the mushrooms, jalapenos, avocado, bell pepper and spinach. In a bowl, combine the salsa and avocado, with salt and pepper to taste. Meanwhile, place olive oil in a saucepan and bring to medium heat. Add the onions, jalapeno and bell pepper. Allow the vegetables to soften, about five minutes. Add mushrooms, and allow to cook down, about three minutes.

            While the vegetables are cooking, place bratwurst in a saucepan on medium heat. Allow each side of bratwurst to brown and crisp on each side. Meanwhile, place eggs in a bowl and whisk. Place the vegetables to side in pan, and pour eggs in empty area, stirring the whole time. When eggs are fully cooked, stir with vegetables. Steam the tortillas over the eggs. Place the egg mixture on tortillas, add the guacamole mixture, and serve with bratwurst on the side.


Dinner Ideas:

Apple and Bleu Cheese Pork with Pesto Pasta

Ingredients:

4 Boneless Pork Chops
1 c green apple
1/3 c sliced almonds
½ c bleu cheese
1 c dried pasta
½ c pesto
1/3 c shredded parmesan cheese
olive oil
salt and pepper

Directions:

            Place plastic wrap on a tabletop; place on of the pork pieces onto plastic. Cover the top of the pork with plastic. Using a mallet, flatten the pork. After flattening all the pork, cut in half long ways.

            Slice the apple into thin pieces and crumble the bleu cheese. Cover the pork pieces evenly with apple, cheese and almonds. Grease a baking pan with olive oil. Roll up the pork and place the end on the bottom of the pan. Sprinkle with salt and pepper. Heat the oven to 350 F. Add the pork and cook for twenty-five to thirty minutes, they will be firm to touch. If unsure, use a thermometer.

            Meanwhile, bring a medium pot of water to boil. Add the pasta to the mixture, and cook according to directions. Drain and allow to dry. Add the pesto to the pan, with ½ of the parmesan, and the pasta. Allow the sauce to heat up, and cheese to melt. Serve with remaining cheese on top.

            Serve with a large green salad, enjoy!

Burgers and Sweet Potato Fries

Ingredients:

½ pound ground beef
2-3 slices bleu cheese
½ avocado
2 T salsa
spice blend (garlic, salt, pepper, chili powder)
2 whole-wheat buns
condiments
Lettuce Mix
½ bag of sweet potato fries

Directions:

            Place avocado in a bowl and mix until smooth. Add the salsa and set aside. Place the ground beef in a bowl, sprinkled with spice blend and mix together. Separate the ground beef into two balls, and form into patties.

            Heat up BBQ. Preheat oven and place fries into, according to directions. Place burgers onto heated grill, cook to desired level. Place bleu cheese on top, allow to melt on grill. Toast buns on grill as well. Add favorite condiments with guacamole and lettuce. Serve with fries and enjoy!

Pork Chop with Raviolis

Ingredients:

2 boneless pork chops
1 package mushroom raviolis
¼ c basil
2 T butter
¼ c heavy cream
½ lemon
¼ c wine
salt and pepper
olive oil
2 artichokes

Directions:

            Begin by cutting the stems off of the artichokes, and placing into a steamer, usually taking 45 minutes to fully cook.

            Salt and pepper the pork chops. In a saucepan, bring to medium heat. Place a small amount of olive oil in pan. When heated, add the pork chops, allowing both sides to brown. When browned, add the wine and reduce to low heat.

            Meanwhile, bring a pot full of water to boil. Add the ravioli’s, and cook according to directions. In a saucepan on medium-low heat, add the butter and allow to melt. Add the juice from the lemon, cream, salt and pepper. Allow the mixture to thicken, add the basil and stir well. Drain the raviolis and allow to dry. Serve raviolis with sauce, pork with remaining wine sauce, and artichokes on the side.

Pork Stew

Ingredients:

½ lb. pork roast
3 red potatoes
3 carrots
½ white onion
½ c spinach
2 c red beans
4 c chicken broth
2 T garlic
1 T oregano
salt and pepper
Olive oil

Directions:

            Begin by cutting up the pork roast, potatoes, carrots, onions and spinach. In a large pot, drizzle with olive oil. Bring the heat to a medium; add the potatoes, pork, onions and carrots. Allow the meat to cook, and allow the vegetables to get tender, about ten minutes. Add the garlic, oregano, salt, pepper, and spinach; allow the spinach to wilt, about five minutes.

            Add the bean and chicken broth, reduce heat to low and allow to cook additional twenty minutes. Serve immediately, enjoy!

BBQ Chicken with Wild Rice

Ingredients:

2 Chicken Thighs
2 T soy sauce
½ T fish sauce
1 lime
1 t coriander
2 T rice vinegar
2 T honey
1 c wild rice
1 t garlic
salt and pepper

Directions:

            Preheat grill to 350 F. Salt and pepper the chicken thighs. In a bowl, combine the juice of the lime, fish sauce, soy sauce, rice vinegar, coriander and garlic, mix together until blender.

            Prepare the rice on the stove according to directions (usually a 2:1, water to rice ratio). Place chicken thighs on the heated grill, cooking each side about ten minutes, allow both sides to become crispy. Begin to glaze the sauce, about a minute on each side, until the chicken is glaze and sauce is done. Serve on top of rice and enjoy!


Party Dishes:

Supreme Pizza

Ingredients:

1 jar marinated artichokes
1 c spinach
1 chicken breast
½ c Italian sausage
6 crimini mushrooms
½ orange bell pepper
½ c  cheddar
½ c mozzarella
1 jar tomato sauce
1 whole-wheat pizza dough

Directions:

            Preheat oven to 400 F (or if dough has specific directions). Roll or toss out dough to fit pan. Prebake the dough to create a firm bottom, about ten minutes. Spread the tomato sauce across the bottom.

            Meanwhile, slice up the chicken. In a pan, add the chicken and sausage and allow to brown. Slice up the mushrooms and add to the pan, sauté until meat is fully cooked, about 8 minutes. Shred both cheeses; spread a small amount of cheese on top of the sauce.

            Slice up the bell pepper. Evenly spread the chicken, sausage, bell pepper, mushrooms, and artichokes. Place the spinach across the top, and sprinkle with remaining cheese. Bake for fifteen to twenty minutes. Enjoy! 

Superbowl Hot Wings
                       
Ingredients:

30-40 wings
2 c hot sauce
½ c butter
salt and pepper

Directions:

            Place wings on a baking dish. Salt and pepper both sides, heat up grill on medium heat. Meanwhile, melt the butter in a saucepan. When melted, add the hot sauce and mix together. Place wings onto heated grill. Cook each side about ten minutes, so they get crispy and brown.

            Sauce each side of wings, and flip so they can glaze each side. Repeat two or three times. Heat oven to 400 F. Place the wings onto a clean baking sheet. Cover with the remaining sauce. Place into oven for an additional twenty minutes. Serve with bleu cheese dip and lots of vegetables.

BBQ Wings and toasted Hawaiian Bread

Ingredients:

12-15 chicken wings
½ c barbeque sauce
¼ c hot sauce
¼ loaf of Hawaiian bread
Salt and pepper

Directions:

            Place chicken wings on a baking sheet. Pat dry with a pap towel, then salt and pepper both sides. Preheat grill to 350 F. Meanwhile, place the barbeque sauce and hot sauce in a bowl, you can mix the sauce up by adding spices if your desire.

            Place chicken wings onto grill; allow to crisp up on both sides, about eight minutes on both sides. Add sauce to the chicken wings; allow each side to bake with sauce for three minutes. Add bread to grill, allow both sides to toast. Serve with a salad.


Desserts:

Molten Lava Cakes

Ingredients:

½ c butter
½ c milk chocolate pieces
½ c flour
1 c powder sugar
2 eggs
2 egg yolks
½ t vanilla
2 T caramel sauce
dash of cinnamon
dash of cayenne
dash of salt

Directions:

            Preheat oven to 400 F. With four mini ramekins, coat with butter and sprinkle with granulated sugar. Place the ramekins into the refrigerator to cool. Cut the butter into chunks; add to the saucepan with chocolate chunks on medium-low heat. Stir the mixture the entire time until it is well blended. Add the dashes of cinnamon, cayenne and salt.

            Meanwhile, in a mixing bowl, add the flour and powder sugar. Add the eggs, yolks, and vanilla to flour mixture, beat until mixture is light and creamy. Add the chocolate mixture   and caramel sauce to the flour and mix together.

            Remove the ramekins from the fridge, and fill each ¾’s of the way. Place into oven and bake for fifteen minutes. Cake will rise high above and be stiff to touch. Eat immediately.

            Great to serve with fresh whip cream, ice cream, or berries.


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