A Healthy & Easy Breakfast...Chia Seed Pudding!

If you are like me sometimes you oversleep. I cannot tell you how many times I have woken up with my phone in my sheets and know that I must have turned off the alarm in my sleep. Luckily, I have an internal alarm that doesn't let me sleep past 7:30am. 

Even on these mornings I do not skip breakfast, even if it is as simple as grabbing a Think Thin Bar as I run out the door, I always have something in the morning. I honestly don't know how people don't eat breakfast. I wake up starving and having something already prepared really helps. 

Homemade Cinnamon Raisin Bread

Who doesn't love the smell of fresh bread? 

Even better, a slice of fresh bread with butter?!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

There is nothing better than a homemade loaf of bread right out of the oven. The aroma that fills your kitchen suddenly transforms your house into a home. Baking bread on a crisp fall or winter day is seriously one of my favorite things to do! It is relaxing and comforting...even the process of baking bread warms you up on those cold days. Disclaimer: I live in California...my days are really not that cold but it is all relevant...right?

Below is my recipe for Cinnamon Raisin Bread. I enjoy it toasted and with my coffee in the mornings but I also think it could be a great addition to your Thanksgiving or any of your upcoming holiday dinners.

Makes 1 Loaf (serves about 10)

Prep-Time: 1 hour (not counting rise time)

Rise Time: 3+ hours 

Bake-Time: 40 minute 

Cool-Time: 1 hour (if you can wait that long)

What you will need:

1 1/4 cups warm water; it is important it is not boiling

1/2 tbsp active dry yeast

2 tbsp vegetable oil

1 tbsp salt (my mom doesn't eat salt and I limit my intake so I have made this recipe without salt and it is still good, however, if you are not used to the absence of salt I highly suggest not skipping this step)

2 tbsp ground cinnamon

2 tbsp raw sugar

1 cup raisins (if you want more go for it)

1/3 cup sweetened shredded coconut 

1/2 cup skim milk (warm for 20 seconds just so it is not cold from the refrigerator when added into the ingredients) 

5 cups unbleached all-purpose flour (don’t be afraid to keep adding if the dough is too sticky)

Let's get started: 

1) In a large bowl (I use our Kitchen Aid) sprinkle the yeast over the warm water. Let the yeast sit for about a minute. 

2) On low beat in the oil, salt, cinnamon, sugar and milk. I use the whisk attachment for this step and let it all mix up for about a minute. You do not want or need to over beat your yeast. 

3) At this point in the process I switch to using my dough hook attachment on my kitchen aid (pictured below). Slowly add in the flour one cup at a time. In betweens cups add in small amounts of raisins and the coconut so that when you finish adding in the flour everything is already mixing in. 

4) If the dough is too sticky you can slowly add in more flour. Once the dough appears to be too thick to mix with tools start to beat/knead it with your hands. Continue to slowly add flour if it is sticking to your hands.

5) Once you have worked the dough (about 2-5 minutes by hand) you will set it aside to let it rise.

6) Cover the dough with a clean damp cloth and place in a warm or sunny place for a minimum of 3 hours. The dough should double in bulk.

7) When you are ready to bake the bread preheat the oven to 375 degrees.

8) Knead the dough one more time (add flour if it is sticky) to get rid of any air pockets.

9) Now, it is ready to bake. I just plop my loaf on a baking sheet but if you prefer you can shape yours at this point or put it in a loaf pan. 

10) Bake for 40 minutes on the middle rack and enjoy the aroma that is starting to fill your home.

11) Let bread cool for about an hour. This is hard to do so don't beat yourself up if you cut into it a bit early...I know I usually do.

Enjoy and Happy Thanksgiving Everyone!

XO,

Jenna

TGIF! Blood Orange Cocktail Recipes!

It's 5 O'Clock Somewhere!

The hubs and I were recently staying in on a Saturday night so we decided to play mixologist. Now, we are not big hard alcohol drinkers so we made due with what we had and personally I found it to be a success, surprisingly, considering what we were working with, which wasn’t much.

White Balsamic Vodka Soda:

That’s right balsamic vinegar. We heard about it…so we tried it…and I liked it…Hubs, not so much. I think he couldn’t get passed the fact that his cocktail had vinegar in it but I didn’t even notice. I found it refreshing.

Here are the deets:

Vodka

Club Soda

Splash (about 1 tbsp or to taste) of flavored white balsamic of your choice. I used a white champagne mimosa flavored one as well as a coconut flavored vinegar (not together…yep I had two) and both were yummy. I also squeezed a blood orange wedge into it to add some color and fresh juice but I don’t think it was needed.

Fresh Squeezed Blood Orange Vodka Soda:

It is simple and oh so good.

Here are the deets:

Vodka

Club Soda

Fresh Squeezed Blood Orange Juice

Fresh Squeezed Blood Orange Lime Margaritas:

Fresh and delicious! 

Here are the deets:

Tequila (Silver)

Fresh Squeezed Lime Juice (I usually buy "Just Lime" juice to save time)

Fresh Squeezed Blood Orange Juice (about 1 orange per full blender)

Splash of Grand Marnier 

Ice

Give it a try and tell me what you think by commenting below.

Cheers!

XO,

Jenna

Chicken Tortilla Soup (hold the tortilla)

This recipe is delicious, filling, healthy (until I load it with cheese) and only gets better on day 2...but then again, what soup doesn't?

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8

Prep Time: 10 mins

Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

This is a tomato based tortilla soup. 

What You Will Need:

Chicken Broth; 32 oz.  (I use low sodium) 
Tomatoes in juice; 28 oz. (julienne or chef cut) 
Diced tomatoes in juice with jalapeño; 14.5 oz.
White Corn; 15 oz. 
White Onion 
Garlic
Paprika
Chili Powder
Cayenne Pepper
Smokey Chipotle Seasoning
Garlic Powder or Garlic Salt (I use Garlic Dude from Garlic Shoppe in Gilroy)
Salt
Chicken Breast
Cojita Cheese
Cilantro
Avocado 

Let's Get Started:

1) Start by boiling 2 chicken breast. Once done, let cool then shred and set aside. This can all be happening while you work on the next steps. I add paprika and black pepper to the water as I boil the chicken.

2) In a pot, combine the cans of tomato (juice & all), corn (drained & rinsed), the chicken broth, and the following seasonings: 

•  1 tsp Paprika
• Dash of cayenne or more if you like it really spicy
• 1/2 tsp of chili powder
• Dash of a smokey chipotle seasoning 
• 1/2 tsp of garlic powder/salt
• Pinch of sea salt

Super Bowl Munchies!

Broncos Versus Seahawks! 

"Who's hosting and what are we eating?"

Whether your team is in the bowl or not you likely will have a spot in front of the TV this Sunday...even if it is just for the company, food, commercials and half time show. 

Below are five recipes that I will be serving my friends and family as we cheer on our team! 

*All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

1) Bacon Wrapped Stuffed Jalapeños:

I came up with this recipe about 8 years ago for a group of jalapeño loving friends and have been making it ever since (they don’t really give me a choice). I have tweaked it a bit over the years in order to simplify the process but keep the same great taste.  

Prep Time: 25-60 Minutes (depends how many jalapeños you plan on cleaning out)
Cook Time: 20-25 Minutes on 350 degrees 

What you will need:

Jalapeños
Cream Cheese
Bacon
Cilantro
Boysenberry Jam
Teriyaki Sauce

Let's Get Started:

1) Half the jalapeños and clean out the seeds (the seeds and the oils are what make these little guys spicy so do not scrape the seeds out with your finger and if you do more than 10 jalapenos I suggest even wearing gloves. Oh, and do not touch your eyes!) I use a grapefruit spoon to clean the peppers out.

2) Place a piece of cilantro in the emptied out pepper. Then fill with cream cheese. Don't be shy...fill it up. 

3) Next add another little sprig of cilantro. I love cilantro! 

4) Next is the weird and completely random step (1 of 2 anyway). Drizzle with teriyaki sauce (I prefer Veri Veri) and I do mean just drizzle. I just dip a knife in the sauce and drip it over the peppers...it can get a little messy.

5) Now, wrap it up in bacon and bake! 350 degrees for 20-25 minutes or until the bacon looks nice and brown.

6) Let cool and garnish with cilantro and boysenberry jam ( the second random ingredients. Heat the jam so it is a little runny and easy to drizzle on) as little or as much as you prefer. 

The sweet jam is the perfect match for this spicy and savory treat!

Challa Bread!

I love carbs!!!!!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

I literally crave carbs and there is nothing better than a homemade loaf of bread right out of the oven. The aroma that fills the room suddenly transforms your house into a home. Takes me right back to when my Grandma Mavis would come to visit. I loved coming home from school to that smell. It feels like yesterday. She really knew how to make a mean loaf of bread.

Challa bread, also known as egg bread, has that same great smell and that same great fresh bread taste only it is dense (because of the eggs) a trait in which I have really grown to appreciate and crave.

The first time I made challa bread was the first Hanukkah my now husband and I were together. We had been dating about 3 months and I really wanted to impress him. I wasn’t sure what I was doing but I figured it was just like bread with a little extra goodies here and there and I totally winged it…and I totally impressed him…win!

The second time I “made” challa bread I learned the importance the temperature of the water makes in order to make the dough rise. Not too hot folks…trust me…we ended up enjoying my new pretzel recipe instead. The dough was super dense!

By the third time I was a master and finally getting some good use out of our Kitchen Aid.

Below is my recipe and a few pictures to help you along as you prepare for your next Shabbat dinner, Jewish Holiday or just because you love bread like I do!

Makes 2 Loafs 

Prep-Time: 1 hour (not counting rise time)

Rise Time: About 3 Hours

Bake-Time: 40 minute 

Cool-Time: 1 Hour

What you will need:

2 ½ cups warm water, not boiling, (too hot is what turned mine into pretzels. I used the hot water tap we have built into on our sink…oops.)

1 tbsp active dry yeast

½ cup honey or to taste

Occasionally I will put about 1/3 cup molasses too (if you’re up for it you should try it)

4 tbsp vegetable oil

2 eggs (or 3 if you want to whisk one & brush on top of the loaf to make it pretty…I usually skip this part just because we have a lot of egg sensitivity in my family so the less egg the better)

1 tbsp salt

8 cups unbleached all-purpose flour (this will end up being more like 12 cups…don’t be afraid to keep adding if the dough is too sticky)

*Sometimes I add raisins if I want something sweeter or sliced kalamata olives if I want something savory but really I don’t think it needs either. Up to you...with this recipe you can get creative. 

Let's get started:

1) In a large bowl (I use our kitchen aid) sprinkle 1 tbsp yeast over 2 ½ cups warm water. Beat in honey, oil, 2 eggs and salt.

2) Add flour, 1 cup at a time, continuing to beat or stir as you do so. Once dough is too thick to beat with kitchen aid or other tool then switch to kneading with hands.

Coconut Pumpkin Curry Soup!

If you are a lover of Thai food, like myself, then you will absolutely love this soup!

Perfect for a cold winters day!

All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

Serves 8

Prep Time: 10 mins

Cook Time: About 60 mins (really, you are prepping & cooking at the same time)

What you will need:

Coconut Oil - 2 tbsp

Coconut Oil Spray

Coconut Milk - 3, 13 oz cans (you can use light but it will change the flavor and the consistency. Still good just different. I prefer regular & my husband prefers light; I like the brand Thai Kitchen)

Pumpkin - 1, 15 oz can (I like the brand Festival or Libbys; make sure it is Pure Pumpkin)

Yellow Onion - Medium size

Chicken Broth - 32 oz (I prefer unsalted but it is up to you)

Fresh Ginger

Garlic - 3 cloves

Red Curry Paste - 4 tbsp (more or less to taste; I like the brand Thai Kitchen)

Flour (about 1 cup to make a rue)

Salted Butter - 3 tbsp

Cayenne Pepper, Yellow Curry Powder, Cumin, Red Pepper Flakes, Coriander Ground Ginger & salt (here is the part where I have a hard time measuring...lets go with to taste or a dash here and a dash there)

Cilantro (enough to make it pretty)

Raw Pumpkin Seeds

Shredded Coconut 

Let's Get Started: 

1) Combine chicken broth, 1 can of pumpkin and 2 cans of coconut milk in pot. Add in all dry seasonings to taste. I would say a dash of each...sprinkle enough to have a good covering over the top layer. Go easiest on the red pepper flakes, coriander and ground ginger. Bring to a boil and then let simmer.