Category Archives: recipes

2 Ingredient – Chicken Taco’s – Recipe

2 Ingredient – Chicken Taco’s – Recipe

I tried a new recipe last week… and you all, its so easy!

I’ll get straight to it….

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… and yes… I do suppose its “3 ingredients” if you count the meat.. I wasn’t counting the meat tho, since thats a given. :)

2 Ingredient – Chicken Taco’s

Ingredients

  • Chicken Broth
  • Taco Seasoning ( buy in a packet or make your own )
  • 1 pound chicken breast or tenderloins.

Instructions

  1. Mix together a few cups of chicken broth (Id say around 1 1/2 - 2 cups) with your packet of taco seasoning. Mix it all together.
  2. Place your chicken into a crockpot. I placed my chicken in FROZEN :) - since well, im never prepared enough to have it thawed.
  3. Pour the taco/chicken broth mixture over top of the chicken. It should cover majority of the chicken in the crockpot.
  4. Turn crockpot to high and cook for 4-5 hours, or cook on low for 6-8 hours.
  5. Once meat is super tender, take the meat out. Place it into your blender to shred the meat (this is a great secret I learned last year, works so good.) Once meat is shredded, put it back into the crock pot to simmer until you are ready to serve it.
  6. To get the meat out you will want to use a straining spoon of some sort, so that your taco's are not super drippy. Top your taco's with toppings of choice. For photo purposes I did not include any toppings :) - but we personally love salsa and cheese here. Yum yum!! Enjoy.
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My family at this up. Especially my boys. There was hardly anything left and the next day they wanted more.
I am not sure why but this taco recipe yielded a much moister meat. It must be because it cooks in the broth the entire time… either way, its a keeper for sure. It also felt like a very lean and healthy meal. If you were watching your calories I think this would be a great fit. Instead of serving your taco meat onto a tortilla as pictured, you could serve it on some romaine lettuce or even some quinoa chips. So many options.


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Hope you enjoy.

Blender Pancakes

Blender Pancakes

wondermixThose who read my blog and have for some time, know I love pancakes… or I guess I should say, my kids love pancakes :) – I love them but, well… like most adults I can’t indulge in pancakes all the time like I use too. A little here or there wont hurt me though ;-) – so I always love looking for great pancake recipes, since they are a staple in my home.

I recently got a WonderMix by The Wondermill Company. I LOVE IT.. one thing it offers is the ability to mix things up. While the mixing aspect of this product may not be like the Ninja or Vitamix. It can however function very well for many things… and is so easy to use and dishwasher safe, that for a busy mom of 4 boys boys, Im loving it.

This pancake recipe was one of the many in the small recipe book given to me in the WonderMix box. It caught my eye and so I made it up a few weeks ago. LOVED it… made it again on Christmas day. Loved it again, as did my parents and brother. Made it up again today – and again, just as much love, if not more.

Its super easy, very soft, moist pancakes with fluff but not to much fluff. You seriously would never know they were made from freshly ground whole grain flour either… they are amazing.

Can I just add, they are pretty “idiot” proof :) – to put it nicely. My husband can’t cook AT ALL. The most he can cook is bacon and hamburgers haha… but I really think he could handle this recipe :)

So here is what you need….

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Blender Pancakes

Ingredients

  • 1 1/4 cup water or milk (I used milk)
  • 1 cup freshly ground white hard wheat (or whole wheat flour)
  • 1/4 cup dry milk (optional)
  • 1 egg
  • 2 Tbsp. oil of choice (coconut, evoo)
  • 1 Tbsp. honey or sucanat (I used sucanat)
  • 1/2 tsp. real salt
  • 1 Tbsp. baking powder
  • (NOTE: I double this recipe any time I mix it up. We have a big family and a single batch just doesnt cut it - so if you have more than 2 kids, go ahead and double this one up)

Instructions

  1. Mix water, wheat and milk into WonderMix blender for 3 minutes (yes, 3 minutes!).
  2. Add in eggs, oil, sucanat (or honey) and salt. Blend this for 20 seconds with the flour/milk mixture you just blended for 3 minutes.
  3. Add in baking powder last - pulse it 4 times.
  4. Cook immediately on a hot griddle of choice.
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pancakes

Cocoa Sugar Cookie

Cocoa Sugar Cookie

With Christmas in just a few days, I thought it be fun to post my classic Christmas Cookie Recipe. You may remember THIS POST from a few years back. My cocoa wafer cookie recipe. It still is a hit here and has been since I posted that years ago. So why not reshare the love of that recipe to those who may have missed it.

Before we get started though I want to show off one of my “early” Christmas gifts.

The WonderMix!

I have been in need of a new mixer for some time. Since I began making our own dough using freshly ground wheat… I realized very quickly that my smaller kitchen aid mixer just could not cut it in the area of dough mixing. While it MAY could handle a small batch dough, it almost always gave me issues, and just didn’t cut it.

Most high end dough mixers cost an arm and a leg though. One I had been eyeing at the Bread Beckers was almost $700.00!! I just couldn’t afford it…. so I made do with a single bread machine to do my kneading and it worked… but as my kids get bigger and family larger, I just knew I needed something better.

So when I saw the WonderMix was out and at a more reasonable price tag, it immediately peaked my interested.

Below is a quick video talking about the WonderMix:




If you are in the Market for a Mill or Mixer, here is a page you can shop from too.

So far I love this mixer and used it to prep the recipe below. I have also used it to make up a batch of dough for cinnamon rolls and it handled it like a champ.

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Cocoa Sugar Cookie

Ingredients

  • 1 cup freshly milled white hard wheat
  • 1/2 cup unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1/4 real salt
  • 3 tablespoons unsalted butter (room temp)
  • 3 tablespoons organic coconut oil
  • 1 cup sucanat
  • 1/2 teaspoon vanilla extract
  • 1 large egg

Instructions

  1. In a large bowl mix the Wheat Flour, Baking Soda, Cocoa and salt together. Set aside.
  2. In mixing bowl put the egg, butter, coconut oil, vanilla and sucanat together. Mix this on high (with hook style attachment) for about a minute, until nice wet paste forms.
  3. Turn mixer to low and then pour in the flour mixture slowly.
  4. Mix until thick chocolate looking dough forms.
  5. At this point you can either roll the dough up into a nice ball, roll up in wax paper and refrigerate for a few hours… This will make it easier to shape with cookie cutters. Or you can use as is. It is just easier to work with with cold dough.
  6. Roll the dough out into a pretty thin later. Id say a 1/4 of an inch… and then take a cookie cutter and cut out your shapes.
  7. Bake them at 350 for 10 minutes. The way you can tell they are done, is that the top of the cookie will begin to crack a little.
  8. Remove them from the baking sheet with spatula and let cool on wire rack.
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Disclaimer: The above post contains affiliate links. This in no way affects my opinion as I do not showcase anything on my blog that I do not love and use personally.

Ginger Bread House Fun – & Best Icing Recipe

Ginger Bread House Fun – & Best Icing Recipe

Yesterday we made up some Ginger Bread houses. Or “house” I should say. I did the foundational pieces to the house using graham crackers and a homemade royal icing… once it was built and ready to go, I then layered on more icing and let the kids have at it. Was fun. I must applaud myself on my building skills. Im terrible at decorating cakes but I thought I did pretty good with this!

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The Icing is key btw for a good ginger bread house. If it is not thick and dries fast and hard, it does not work well. I found the best recipe for the job and thought I would share it with you all. See below.

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Ginger Bread Royal Icing

Ingredients

  • 2 pounds powder sugar
  • 1 tsp. cream of tarter (this is key)
  • 6 egg whites

Instructions

  1. Put all of these ingredients into a mixer.
  2. Mix on high for 5-8 minutes or until icing begins to form peaks.
  3. Scoop out and place into icing bag and you are good to go! :)
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A little tip too for putting icing into a bag. I use just a regular large ziplock. I place the zip lock into a large cup, kinda like you would a trash bag into a trash can… Then fill the bag with the icing til full. Zip shut. Snip off the tip and you are good to go. No need for fancy icing bags :) – this works perfect!


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Cashew Milk? – Banana Bread

Cashew Milk? – Banana Bread

Back when I lived in NE NC. I had a friend who’s children were allergic to Peanuts, eggs and dairy. Their families sensitivities to food really opened my eyes to the struggle that can bring. I really cannot imagine what she goes through looking for specific foods for her children to eat. Although I suppose that is her normal. :)

One of the things I would find hardest to deal with in the realm of allergies, would be dairy. My family consumes SO MUCH dairy…. we go through about 4 gallons a week! Between baking, bottles for Reed, cups of milk for breakfast, recipes calling for milk, etc..etc… our family of 6 can rip through some milk.

I though have never been a huge dairy person. Besides cheese, I consume very little milk. When I was pregnant, I remember not wanting to drink milk because the idea of consuming something that came from a cow’s utter grossed me out. Am I alone in that weirdness? haha…. I had some weird tendencies and anxiety issues during my last pregnancy and that was one of them.

So entered the milk alternatives.

I wasn’t keen on the whole “soy milk” idea.. so I turned to almond milk. Almond milk works GREAT and I have never had any issues with it at all. My mom in fact (a vegetarian) drinks only unsweetened almond milk. It is a great milk alternative for those with dairy intolerance or allergies.

cashewmilkRecently however, I was introduced to a new milk by SILK (who also makes almond milk and soy). This milk is Cashewmilk!

Here are some details as to what you get with Cashew Milk.

• 50% more calcium than dairy milk*
• Lactose-free
• Dairy-free
• Cholesterol-free
• No high-fructose corn syrup
• Plant-based
• Silk Cashewmilk is verified by the
Non-GMO Project

• Responsibly produced
• Free of gluten, soy, casein, peanuts, egg and MSG*
• No artificial colors, flavors or preservatives

Because I do not drink milk plain, like in a glass… I asked my husband to drink it and tell me if he thought it was similar to cow’s milk for him. He said it was not in the sense it had a nutty aftertaste. He did say however, if he could not drink “cow’s milk” – he could see where this would be a great alternative.

I also let me kids try this. They did not like it plain (again because it was not something they were use to). They did however drink it up without a second thought once I added in some chocolate :) I dont think they could tell any difference at all. It is very rich and creamy.

This also worked so well with my banana bread recipe. Feel free to try the recipe below with the Cashew Milk or milk of choice. You’ll love it!

Banana Bread using Cashew Milk

Ingredients

  • 3 C. freshly milled whole grain flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 1/3 C. honey granules or sugar
  • 1 1/2 stick unsalted butter softened
  • 3/4 C. Cashew milk with 3/4 TBS lemon juice (turns it into a sour milk aka buttermilk variation)
  • 1 1/2 tsp. vanilla
  • 3 ripe crushed bananas
  • 3 eggs

Instructions

  1. In medium sized bowl mix together all your dry ingredients (except the sugar).
  2. In a larger bowl take your soft butter and mix it with your sugar until blended into a paste.
  3. Then stir in your eggs into sugar mixture.
  4. Add in your Cashew Milk, vanilla... and mix well.
  5. Then add in your 3 ripe banana's (smashed).
  6. Once that is mixed together add in your flour one cup at a time until everything is blended into a thick batter.
  7. Pour into your loaf pans (I used two small loaf pans, I believe they are half pound loaf pans). This recipe will make 2 of the small loaf pan sizes or one large loaf pan.
  8. Bake at 350 for 45-50 minutes or until tooth pick comes out clean.
  9. Enjoy! :)
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banana bread

So, if you are in the market for a dairy free milk… keep an eye out for Silk’s Cashew Milk.

This conversation is sponsored by Silk. The opinions and text are all mine.