Wednesday, June 18, 2014

I've Moved!!

Fiddle Dee Dee has a new home and I would love for you to join me there!!

CLick on over to http://ohfiddledeedee.com and bookmark it for future reference!!

I can't wait to chat with you there!

Tuesday, May 20, 2014

Jalapeno Stuffed, Bacon Wrapped Chicken

With Memorial Day weekend right upon us I thought that I would share this quick and easy appetizer perfect for any hungry guest while waiting for BBQ on Monday.

I found this recipe in an old edition of Better Homes & Gardens or Southern Living, years ago, then copied it into a recipe book.  It originally contained cream cheese & a couple of other ingredients that we no longer indulge on, so I changed it up to keep it  healthy and "clean" to fit our on-going lifestyle here.  
The kiddos weren't home when I tried these, but Audley was.....

He didn't want to share, so I am guessing they were success!


Ingredients:
Four chicken breasts, pounded with a mallet and flattened
1 package Nitrate-free bacon (I used Maverick Ranch brand)
1/4 cup Organic Honey (Shop your local farmers market for local)
3 Tablespoons Annie's Organic Mustard
3 Jalapenos, sliced into four pieces each
Basil, chiffonaded
freshlyground black pepper, to taste

Directions:
Preheat your oven to 375 degrees.

Flatten your chicken breast to 1/2 inch thickeness, and slice into two or three long strips.  Wrap a jalapeno slice into each strip.


In a small bowl, mix the honey, mustard and basil together.  Brush over each jalapeno wrapped chicken piece.


Wrap each piece in bacon and secure with a toothpick for baking.  Season with black pepper & bake, uncovered 25 minutes (or until chicken is cooked through.


**If you are serving a large crowd, you will want to double this recipe.


Place on a platter and serve to your hungry guests!


Bon Appetit!

Monday, May 12, 2014

Fast Food: Gingerbread Muffins

It's been one of THOSE weeks.  
You know what I'm talking about; a week where there is more to do than there is time and you  feel like you are moving at warp speed from the time the alarm goes off int he morning until fall into bed each evening!

Audley has been on the road with work for weeks now, only popping in for the weekends and the gym is uber busy right now as everyone wants their bathing suit bodies instantly.

{FYI, you work on that in the winter months.}

In between work and home lives the school year is winding down which means last minute projects, prepping for finals and extra-curricular banquets.

I've been struggling with returning to my old ways and tempted to skip meals, which is NOT a wise choice for your matabolism!  

I've returned to fast food for some occasions, but it's not from the drive-thru, it's fresh, delicious and healthy from a little prep on the weekends.

I fell in love with these Gingerbread Muffins that I discovered a recipe for a few weeks back.  After an alteration or two they have become a great breakfast on the run at 7:00 in the morning as I head to the gym for work.

 The recipe is clean and easy to make.



Ingredients:
1/2 cup coconut flour  (Bob's Red Mill)
1/2 cup tapioca flour (Bob's Red Mill)
1 teaspoon baking powder
2 1/2 teaspoons powdered ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup unsalted butter melted (I used KerryGold for great results)
1/2 cup coconut sugar (Trader Joe's)
1/4 cup organic local honey
4 large organic eggs
1/2 cup (+ 2 tablespoons for a more moist muffin) unsweetened applesauce (I made my own using Granny Smith Apples)

Directions:
Preheat your oven to 350 and line a regular sized muffin pan with liners.



In a medium sized mixing bowl, whisk together the coconut flour, tapioca flour, baking soda, and spices.



In the food processor, pulse together the butter, coconut sugar, and honey.  Add eggs one at a time until well mixed before adding the next.  Add in the applesauce.



Add the dry ingredients to the wet and pulse several times until mixed well in the processor.

Fill your muffin cups about 3/4 cups full and bake until set in the middle, 15-20 minutes.


Makes tweleve muffins.


These are perfect to store in a seal container and eat warm or room temp as you run out the door at warp speed in the morning.


And don't we all like convenience?

Have a great week!





Tuesday, May 06, 2014

Our Topsy-Turvy Garden Planter

As Audley cleaned out the shed a few weeks back we discovered that we had quite a collection of terra cotta pots left from various plantings in season's past.  Instead of filling them with flowers and trying to scatter them around the patio and porch, I decided to tackle a quick and easy planter project that we had seen displayed in our local Home Depot.
The class to learn how to do this project was not until the middle of the month, so after snapping a few pictures, Audley & I put it together on our own.


To create this simple planter all you need are five terra cotta pots of various sizes (large to small), 1/2 inch (or #4) rebar, potting soil and plants.

 Easy enough, right?


Assembling the topsy turvy tower is just as simple.

1. Level the largest pot you will be using where you would like it to be.


2. You will need help for part of this, but you want to stack the pots (without dirt in them) to get an idea of how tall your planter tower will be.  We measured ours to be right at 3 feet and was pretty spot on.  Cut your rebar to the correct height.

3.  Center your rebar in the largest pot.  Have someone hold it centered as you fill that pot completely with dirt.  This will make the base for your second flower pot.


4.  Thread your second pot through the rebar and tilt it at the base on the pot of dirt.

5. Then alternate the remaining pots, tilting and turning so that they rest of the pot just under them.


6.  Fill each of your flower pots with dirt....

And then plant whatever your heart's desire.


For our planter we went with a combination of herbs and added flowers for color.  I also picked plants that do well in morning sun.

And I love how it turned out!



Be sure to water your freshly planted flowers and herbs daily for about five days (unless you are getting rain) so that they won't wilt and not flourish.  


We have four more flower pots, so my plans are to pick up one more and another piece of rebar for a second topsy turvey planter.  I really like the idea of having my herbs right out my back door for easy access.  I'll post pictures of the two planters in the whole scheme of things to show off our patio color when I get it finished!

What have you found creative to do this spring?


Thursday, May 01, 2014

Fast Food: Banana Nut Muffins {W/ a Touch of Chocolate}

One of the things I have missed the most since returning to work is baking and cooking for the family.  It's not that I have stopped, but that it's never for fun and I'm generally in a hurry.  

Feeling just a wee bit bad over this I decided the kiddos needed a little treat for their lunches last week, in the form of a banana nut muffin. Sweetened with coconut sugar and bananas these nut muffins were such a hit that even my overly skeptical husband indulged in a couple.


Ingredients:
1/2 cup coconut flour (I used Bob's Red Mill)
1/2 cup tapioca flour (also Bob's Red Mill)
1 teaspoon baking soda
1/2 cup unsalted KerryGold butter, melted
1/2 cup coconut sugar (from Trader Joe's)
1 cup ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs
1/2 cup 72% cacao chocolate bar, chopped
1/2 pecans, chopped

Directions:
**Preheat your oven to 350 degrees.  Line a muffin pan with liners, or spray well with coconut oil.

**In a medium bowl, mix the coconut & tapioca flours together with the baking soda.


**In a food processor, mix together the melted butter, coconut sugar, bananas, vanilla extract and eggs.

**Add the dry ingredients to the wet and process well.  With a spatula, mix in the chopped pecans and chocolate chunks.


**Divide the batter evenly into 12 muffin cups and bake until the centers are set and the muffins are a golden brown, about 15 minutes.




These are fabulous served warm, but are also delicious served at room temperature!


I loved these "clean" muffins as I didn't have to worry about excess sugars and additives being fed to my teenagers.  I don't mind them indulging in junk occasionally, but I do want them to know how to stay their healthiest!


And after completeing our second winter straight virus, flu and cold free, I totally believe I'm doing the right thing with my family!

I hope you will give these yummy muffins a try!  You'll be glad that you did.