My First Foodie Fran Demo!

My First Foodie Fran Demo!

Thanks to my good friend Marilyn, who is always thinking of things to do especially in this dead of winter with a group of ladies, she decided we do a "My Friend Foodie Fran Night!" So I packed up a few things from my kitchen, went to her lovely home, put a few recipes together, and ended up having a great night! On the menu for the appetizer I made Crustless Broccoli Cheddar Quiche Mini Muffins, the main dish was Homemade Fettuccini, followed by my Homemade Apple Pie! The result? A fun filled evening with a fun group of friends :)  I would encourage all to do something fun such as this to beat the winter blues!
You will find all three recipes on my blog but I thought I'd share a few photos!

All Natural Pancakes

All Natural Pancake

No Processed Anything!

These are slight different tasting than regular pancakes to which we are used to. But they are a healthier version which I welcome. I will make these again because they are just too easy. I suggest to add some fresh chopped fruit on top and a sprinkle of icing sugar for both presentation and to compensate for a little sweetness :) Foodie Fran

1 ripe bananas

2 whole eggs

That's it! Just mix together in a bowl and make sure the banana is all mashed. Then spray your pan with cooking spray or coconut oil. On a low to medium heat, scoop some of the batter into the pan and give it about 20 to 30 seconds, flip and done! Serve and eat! 

Some advice would be to make them small so they will be easier to flip. 

Under 250 calories, nearly 14 grams of protein! No processed anything! These pancakes are gluten free, low calorie!

#glutenfreepancakes #nutritionalpancakes 

Healthy Recipes

Crustless Broccoli Cheddar Quiche Muffins

Crustless Broccoli Cheddar Quiche Muffins

Once again, simple, easy and delicious! I have baked these muffins in my mini muffin pan and served them as appetizers! You only have to adjust the baking time as they are smaller. A must try :)

Ingredients

• 1.5 cups cooked broccoli florets, chopped small (from frozen or fresh)
• ¾ cup shredded cheese (cheddar, Colby Jack, or Gouda make great options)
• 6 large eggs
• ½ cup half-and-half, milk, or non-dairy milk
• ½ teaspoon salt
• ¼ teaspoon pepper
• Butter or oil for muffin pans
• For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2-3 Tbsp chopped green onions or chives.

Directions

1. Preheat oven to 350 degrees F
2. (If you don't have extra cooked broccoli handy, bring a medium pot of salted water to a boil, then add broccoli florets and cook for 1 minute. Drain, blot dry, and chop).
3. Butter or grease 6-8 muffin cups (you can choose to skip this for silicone cups). Set aside.
4. In a large bowl, whisk together eggs, milk, salt, and pepper. Stir in shredded cheese and broccoli. (Alternate option: divide cheese and broccoli evenly into 6-8 portions and place in greased muffin cups instead).
5. Ladle egg mixture evenly into muffin cups. Leave at least ¼" space at tops. (If using a silicone muffin pan or silicone cups, place on baking sheet first).
6. Bake at 350 degrees F for 35-40 minutes, until golden brown.

Notes

For different taste combinations, you can add ½ cup chopped grilled or sauteed onion, or 2-3 Tbsp chopped green onions or chives.
You can substitute other leftover or extra veggies for the broccoli, or use a combination. Chopped spinach, zucchini, peas, or cauliflower also make great kid-friendly alternatives, and mixing in chopped carrots and tomatoes can create a fun twist. But really, anything works if it's something you'd enjoy with eggs!

#quiche #broccolicheddarquichemuffins #quicheappetizer #appetizers

MOMables®

Easy Slow Cooker Chili

OMG Chili!! Is what I would rename this recipe! Absolutely de best chili I've ever since tasted! Once again (just what this blog is all about) simple easy and delicious! Feel free to substitute with ground turkey or chicken :)

Dried beans can be substituted for the canned beans if you prefer. Use 3 cups cooked beans in place of the canned beans. 

The flavours continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tightfitting lid. It can also be frozen for up to 1 month.

Ingredients

For the chili:

• 3 tablespoons vegetable oil
• 2 medium yellow onions, medium diced
• 1 medium red bell pepper, medium diced. 

6 medium garlic cloves, finely chopped

• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef

• 1 1/2 teaspoons kosher salt, plus more as needed

1 (28-ounce) can diced tomatoes 

• 1 (14-ounce) can tomato sauce 
• 2 (15-ounce) cans kidney beans, drained and rinsed

1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving 

Shredded Cheddar Cheese 

Thinly sliced scallion
Sour cream

Instruction

1. Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes
2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes
3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavours about 8 hours on low or 6 hours on high.
4. Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

Foodie Fran's Note: For enhanced flavour and "bite" I added Frank's Red Hot Sauce. Add as much as you desire.

#bestchilli #chili #damngoodchili 

Chow.com

• 
  

Beans and Greens-Sauteed Greens with Cannellini Beans and Garlic

Beans and Greens-Sauteed Greens with Cannellini Beans and Garlic

My favourite go to lunch and sometimes dinner (with a meat protein). I usually make a double batch and portion in freezer bags for a quick meal.

Ingredients

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly sliced

1/4 teaspoon dried crushed red pepper

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 cup (or more) vegetable broth or low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), rinsed, drained

1 teaspoon (or more) Sherry wine vinegar (I just use white vinegar)

Directions

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

#bananacake #chocolatechipbananacake

Molly Stevens

nutritional information

Per serving: 269 calories, 18g fat (3g saturated), 0mg cholesterol, 111mg sodium, 21g carbohydrates, 6g fiber, 10g protein

Crockpot Ribs

I found this recipe that is very similar to my Oven Baked Ribs, only this is cooked in a crock pot! Delicious tasting and easily prepared the night before and placed in the refrigerator for the next day meal. I have paired this with my Oven Fried Rice found on my blog with a side salad. This deserves a Delish rating :)
Crockpot Ribs

Ingredients

Ribs (pork or beef) about 1.5 kg

2 cups BBQ sauce + extra to brush

1 cup ketchup

3 tablespoon apple cider vinegar (you can substitute white vinegar)

1/2 cup brown sugar

2 tsp Worcestershire sauce 

Dash of hot sauce

Salt and pepper to taste

Directions

Start by putting your ribs in a single layer on a baking sheet. Add salt and pepper to taste. Bake in a 400 degree oven for 15 minutes, then turn over and bake another 15 minutes. This process will render the extra juices from the meat so the ribs do not boil in the crockpot.

In a medium sized bowl, combine BBQ sauce, ketchup, vinegar, brown sugar, Worcestershire sauce and hot sauce. Mix well. Placed browned ribs in the crock pot. Pour your sauce over the ribs, and cooks have go for 4-6 hours or low 8-10 hours.

After the ribs are ready, brush with remaining BBQ sauce. Broil in your oven until BBQ sauce gets caramelized. Fall off the bone tender!

#crockpotribs #easyribs #bbqribs

Healthy  Recipies

Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf

This lemony delight is great with a pipping hot cup of tea, or if you prefer just as wonderful with a fresh cup of java...
Although the ingredients include poppy seeds, this time I had to elimiate them as I made it for my mom whom I love ❤️ and prefers not to have them added. I on the other hand think they go so well together! It doesn't change the recipe much so they can elminated if you are not a fan :)

1/2 cup (125 mL) butter, softened

1 cup (250 mL) granulated sugar

2 eggs

1-1/2 cups (375 mL) all-purpose flour

3 tbsp (45 mL) poppy seeds

1 tbsp (15 mL) grated lemon rind

1 tsp (5 mL) baking powder

1/4 tsp (1 mL) salt

1/2 cup (125 mL) milk

Lemon Syrup:

1/3 cup (75 mL) granulated sugar

1 tsp (5 mL) grated lemon rind

1/3 cup (75 mL) lemon juice

Preparation:

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.

In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.

Bake in centre of 325 degrees F (160 degrees C) oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.

Lemon Syrup: In saucepan or microwaveable measure, warm together sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf in 12 places right to bottom; pour lemon syrup over loaf.

Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. (Make-ahead: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Servings: 12

#lemonpoppyseedloaf #lemonloaf

Best Recipes Ever

Blueberry Muffins 

Wonderful muffins bursting with berries are a perfect way to start the day, or enjoy them with an afternoon cup of tea. For best results, have the eggs and milk at room temperature.

Ingredients

• 2 cups (500 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/4 tsp (1 mL) salt
• 1/2 cup (125 mL) butter, softened
• 1 cup (250 mL) granulated sugar
• 2 eggs
• 3/4 cup (175 mL) milk
• 1-1/2 cups (375 mL) blueberries
• Directions 
• In bowl, combine flour, baking powder and salt. In separate bowl, cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in blueberries.
  Spoon into large paper-lined or well-greased muffin cups, filling to top. Bake in 375°F (190°C) oven for 25 to 30 minutes or until tops are firm to the touch. 
  Makes 12
  #muffins #blueberrymuffins
  Canadian Living