Shrimp-Avocado Ceviche

Ingredients: 

Directions
Cooked shrimp (tail-off)
Diced onions
Diced bell pepper
Chopped tomatoes 
Chopped avocado 
Cilantro
Lime juice 
V8
Ketchup
Siracha
Worcestershire sauce   
Season with salt & pepper 

Directions

1. Mix first 7 ingredients in large bowl. 
2. Make red sauce in small bowl by adding about a 1/4 cup of ketchup a splash of V8, a splash of Worcestershire and Siracha, salt & pepper to taste. 
3. Stir and mix into ceviche. 
5. Serve with crackers, chips or over a bed of lettuce. 

Turkey Sweet Potato Apple Bake

Sweet Meets Savory 

in this Turkey Sweet Potato Apple Bake

Ingredients:

2 Sweet Potatoes (Chopped)

2 Green Apples (Chopped)

1 Package of Frozen Carrots

1/2 a Sweet Onion (Chopped)

1 lb. Turkey Breast Cutlets (Chopped)

Seasoning (to taste)

1 Stick Butter (Sliced)

3 Tablespoons Brown Sugar

Handful of Raisins and Pecans (Optional)

Directions:

Preheat Oven to 375 degrees.

Boil Sweet Potatoes 5-7 minutes until tender.

Grease a deep 9x13 glass casserole dish.

Add Green Apples.

Add Sweet Potatoes.

Add Carrots.

Add Onions.

Add Turkey 

Season to taste. 

I used these two seasonings: 

Weber® Kick'n Chicken Seasoning & Weber® Roasted Garlic & Herb 

Gently stir up ingredients.

Add Butter slices and sprinkle on the Brown Sugar.

Top with Raisins and Pecans.

Bake at 375 for 45 minutes. 

Enjoy.

My Rendition of Outback's "Alice Springs Chicken"

Central Oregon is not really fond of big chain restaurants.

This is the land of locally owned hole in the walls
with locally brewed beers on tap.

This may be the reason, after 15 years in business

Bend's Outback Steakhouse closed up shop. 

Don't get me wrong, I am all for "keeping it local"

yet it's been over a year and I'm still mourning the loss.

I loved Outback and had some wonderful memories there.

Before all the trendy new places opened up, 

Outback was one of the best places in town
 to get an "upscale-ish" meal. 

My grandparents (RIP Grandpa Gene) 
took me there the night before my graduation. 

My husband took me there when we first started dating.

But now the closest Outback 
is all the way on the other side of the mountain, 
and may as well be in the actual "Outback"

So I improvise, homemade is better, right?

Truth be told, 
I actually developed this rendition of Outback's 
"Alice Springs Chicken"  years ago, 
partly because after our second baby was born, 
my husband and I 
had become total home-bodies,

and partly because we couldn't 

really afford to eat out much anyway.

That's when I first started to realize 
Homemade is definitely better for the family budget.

If you've never tried "Alice Springs Chicken" I highly recommend it,

either at home or if you're lucky enough 
to have an Outback in your area, 

then by all means, go there right now 
and enjoy a bloomin' onion in my honor, 

but be sure to save room for this tasty succulent chicken dinner! 

Here's how you can make this right at home.

You'll need: 

3 Boneless skinless chicken breasts

honey mustard (recipe follows)

6 slices of thick cut Bacon

1 pint Baby Bella Mushrooms

1 cup Sharp Cheddar Cheese (grated)

Honey Mustard Recipe

*You can use store bought honey mustard in a pinch.

(If so, I suggest the kind they sell individually at the deli counter, those are THE best!)

Or you can make your own by mixing up these ingredients:

3/4 cup dijon mustard, 3/4 cup honey, 2 tablespoon mayonnaise, 2 tablespoon lemon juice, 1 teaspoon brown sugar. 

Instructions: 

Pour half the marinade over the chicken.
Let it marinate for 2-4 hours.

*Reserve the other half of the marinade.

After it's marinated, 
Preheat oven to 375.
Cook up your bacon in a skillet.

*Set bacon aside on paper towel.

*Proceed with caution*

Honey mustard+hot bacon grease = lots of popping. 
Use a splatter screen!

Sear chicken in same skillet (in bacon fat) 
for approx 4 minutes per side. 

Transfer chicken to baking dish 
& brush with half of the reserved honey mustard 

*Save the other half of honey mustard for serving. 

Meanwhile saute mushrooms in skillet.

Top chicken with bacon & mushrooms. 

Bake for approx. 10 minutes 
until Chicken is cooked through. 

Top with cheese and broil on low for 1-2 minutes 
until cheese is melted. 

Serve with honey mustard dipping sauce 
and a great side dish 

like a loaded baked potato 

or a side salad, 
if you're a wuss. (just kidding!) 

Like I said, I have been making this recipe for years.

So I hope I didn't leave anything out. 

If you have any questions, 

or just want to rant about how awesome this recipe is, 

or if you're from Outback Steakhouse

and want to offer me a job managing a restaurant in La Pine, OR.

feel free to post a comment below. 

Disclaimer: This recipe is an interpretation and my personal rendition of a restaurant dish.

Chile Verde Smothered Burritos--My Aunt's Recipe

My aunt is a force to be reckoned with in the kitchen and last week she made us a delicious dinner.

Her homemade chile verde sauce puts these smothered burritos over the top!! 

On the Facebook page I asked "fans" to "Like" this post if they wanted me to share my aunt's recipe. 

Check out the Homemade is Better Facebook Page  https://www.facebook.com/homemadefoodtastesbetter?ref=hl

Like and share to stay up to date on Homemade is Better!

Well folks, the fans have spoken. 

With my aunt's permission, I am posting the secret family recipe and as usual the secret is in the sauce. 

After you try this fresh chile verde salsa you will never go back to the stuff in the jar.

Chile Verde Smothered Burritos

You'll need:

Boneless Pork

Seasoning: Salt, garlic, cinnamon, cumin.

Refried Beans: (Homemade refried beans recipe--on the blog soon!)

Salsa Verde: 

Fresh Tomatillos

Serrano Chilies

Fresh Garlic

Onion

Cilantro

Lemon Juice

Salt

Here's how:

Chop pork into bite sized cubes, season and sear it on high heat, 

Reduce to medium and cook until done.

For the Salsa Verde blend the fresh tomatillos, serrano peppers, garlic, onion, cilantro, lemon juice, salt, and cumin. 

IF it seems too thick, add a splash of water.

Add ingredients to taste and make it as spicy as desired.

You may be thinking, "What on earth are tomatillos and serrano peppers and where do I find them?"

You'll find these tasty peppers in the grocery store in the produce section next to the jalapenos! 

Here's what to look for: 

photo credit: Urban Food Guy

Mix salsa verde with pork  

Now it's time to build those burritos! 

1. Warm up a tortilla

2. Spread  beans & cheese in the middle

3. Wrap burrito 

4. Top with pork salsa verde mix & sprinkle with cheese.

5. Microwave or broil on low to melt cheese if desired. 

Enjoy!

Without Diversity Life Would Be Bland

I wrote a mini-essay for a diversity scholarship application last night and I must have had food on the brain--I usually do.

When I think about diversity, the first thing that comes to mind is cooking. Some of the best dishes result from fusing two or more types of cuisines together; for instance “Tex-Mex” and “Korean Tacos”. Just think about how bland food would be if we never took risks by combining different flavors together. That’s how I feel about diversity. Without it, life would be bland.

My family is a fusion of a variety of cultures from all around the world.  I am proud to be a mixed race. I live in a rural community where minorities make up only a small percentage of the population. However I do not let being different cause me to feel inferior in anyway. On the contrary, I feel honored to be apart of this community as a representation of my ancestors.  As a mother, I have taught my children to embrace their diverse heritage, which is something I will encourage my students to do as well when I become a teacher.

I am grateful to be apart of Eastern Oregon University’s online campus because it allows me to be connected with such a diverse group of students and faculty. I get the opportunity to correspond with classmates from all over and each one brings their own experiences, knowledge and outlooks on the world. I take great pleasure in learning all that I can from each interaction I have via class discussion boards, peer mentoring, and group projects. I believe the diversity that exists at EOU enriches the college experience for all students, as it does in all aspects of life.

I believe diversity is crucial for humans to thrive in the world. Just like a good recipe is not created with only one ingredient. It takes a variety of flavors to come together to create a truly satisfying meal.

Butternut Squash and Bacon-Herb Cream Cheese Tart

Homemade is Better, Mom-made is even better!!! My awesome mother-in-law sent us home with dinner tonight and she sent me the recipe to post it on the blog. This recipe gets 5 stars from us! My mom gets 1,000,000 stars for awesomeness. Thanks for contributing to Homemade is Better!

Recipe from Rachel Ray

Contributed by Donna (AKA Mom)

Butternut Squash and Bacon-Herb Cream Cheese Tart

Serves 6

INGREDIENTS

6 slices good quality smoky bacon (cook 2 more if you tend to snack when you cook)

8 ounces cream cheese, softened

2 tablespoons each chopped parsley and thyme

2 cloves garlic, pasted or grated

1 1/2 cups all-purpose flour

Salt

6 tablespoons cold butter, diced plus 2 tablespoons butter for filling

4 to 5 tablespoons ice cold water

1 pound butternut squash (1/2 medium squash), thinly sliced in half moons

Pepper

Freshly grated nutmeg

1 large or 2 thin leeks, trimmed and sliced

2 Pink Lady or Honeycrisp apple, peeled and sliced

2 tablespoons sage leaves, torn or coarsely chopped

1 egg, beaten with a splash of water for an egg wash or use buttermilk, to brush pastry

PREPARATION

Preheat oven to 375°F.

Bake the sliced bacon on a slotted pan until crisp. Remove to cool then chop.

Place softened cream cheese in a bowl and combine with parsley, thyme, garlic. Transfer half the cream cheese to a food processor to use in the dough. Add bacon to the cream cheese left in the bowl and stir to combine.

To the cream cheese in the food processor bowl, add the flour, a teaspoon of salt and cold, diced butter. Pulse to combine into small crumbles then, with dough setting on, pour ice water through feed tube to form a pastry dough. (I place about 1/4 cup cold water in my cocktail shaker with ice and shake a few times then strain into the dough to make sure water is super cold.) Remove dough to pastry board and turn a few times to form a smooth disc; wrap and refrigerate for 30 minutes.

Heat a very large skillet over medium heat and melt butter, about 2 tablespoons. Add butternut squash and season with salt, pepper and nutmeg. Add leeks and apples, and cook to soften a bit, 10-12 minutes. Add torn sage leaves to the mixture.

Working on parchment paper, roll out dough to a large, round, thin layer. Spread the bacon and herb cheese over the center of the dough, leaving a couple of inches of border. Top the cheese with an even mound of butternut-apple mixture. Fold the dough up and pinch over every few inches to form a galette or rustic-edged crust. Brush with egg or buttermilk and transfer to baking sheet (I left parchment paper under Tarte), bake 30 minutes. Add more wash and bake 10 minutes more. Cool a few minutes to set and transfer to serving plate. 

Slice and serve with crumbled smokey Blu Cheese or Feta Cheese, drizzle with Honey. 

Serve with small green salad with cider vinegar dressing alongside.

Chocolate Chip Craisin Muffins

These muffins are crazy good!

Who doesn't love Craisins?! 

They're so good. 

I love to put them in salads, 

trail mix, or just eat them by the handful.

When I was at the grocery store yesterday

and my four-year-old dragged me to the bakery

to ask politely for a cookie, 

I had my eye on these cranberry muffins...

But we all know, Homemade is Better!

So today I decided to whip up a 

small batch of tasty homemade muffins.

Chocolate Chip Craisin Muffins

Makes 6 regular size muffins

Ingredients:

1 cup Flour
1 teaspoon Baking Powder

1/8 teaspoon Salt

1/2 cup Sugar

1 Egg

3/8 cup Milk

1/4 cup Vegetable Oil

1 teaspoon Vanilla

1/4 cup Chocolate Chips

1/4 cup Cherry Craisins

Directions:

1. Preheat oven to 350 degrees fahrenheit.
2. Grease pan and dust with flour.
3. Mix flour, baking powder, salt
4. In a separate bowl whisk sugar, eggs, milk, oil, vanilla
5. Fold in flour mixture.
6. Fold in chocolate chips and craisins.
7. Fill muffin cups.
8. Bake for 20 minutes.
9. Let cool in pan for 4 minutes.
10. Remove from pan and cool on baking rack.

ENJOY!

Pinterest Review: Baked Chicken, Potatoes & Green Beans

I love Pinterest, don't you? 

This recipe is kind of famous on Pinterest.

I've seen it so many times, 

and every time I tell myself, 

I have to try that!

Well, tonight I did! 

So here's my review:

This Pinterest recipe receives a 

9.4 out of 10 

Based on the following categories:

10/10 for Difficulty 

Really it doesn't get much easier than this:

1. Wash, Peel and Quarter Potatoes
2. Season Ingredients with Italian Dressing Packet
3. Arrange in Casserole Dish and Top with Pats of Butter
4. Cover with Foil and Bake at 350 for One Hour.

10/10 for Ingredients

There are a total of FIVE tasty ingredients.

1. Chicken
2. Red Potatoes 
3. Green Beans
4. Italian Seasoning 
5. Butter

10/10 for Time

This takes about 5 minutes to prep and bakes in one hour.

6/10 for Healthy. 

Butter and I have a love/hate relationship.

Alternative-
Substitute "Smart Balance" or an olive oil spread 
and serve a side salad in lieu of rolls or bread. 

10/10 for "Hubby and Kiddo Approved"

I received an enthusiastic 

"Yes! Make this again" from the whole fam.

There you have it folks, 

I hope this review has been helpful. 

I do suggest giving this recipe a shot, 
if you like tender flavorful chicken, 
perfectly cooked potatoes packed with flavor,
and juicy green beans that even the pickiest eaters will eat.

All-in-all it's a good "meat & potatoes" dish 

for those busy fall weeknights.

Homemade Street Tacos

Sure you could stand in line for 30 minutes

for some tasty street tacos... 

OR,

You could let your slow-cooker do all the work 

and serve up a plate of 

shredded pork tacos

and fresh salsa right at home. 

Here's what you'll need

One Boneless Pork Roast (Butt)

For the Rub 

Cumin, 

Ancho Chili Powder

Cinnamon

Ground Cloves

Paprika

Oregano

Red Pepper Flakes

Onion Powder

Garlic Powder

Salt & Pepper 

Mix spices in a bowl

Rub all over the roast

Slow-cook for 8 hours

Shred 

Then put all the shredded meat 

back in slow-cooker to 
soak in all those tasty juices.

For the Salsa

Rotel 

Onion  

Chopped cilantro

Cumin

Ancho Chili Powder

Salt & Pepper

Sugar

Lime

Puree half of the rotel 

and  the onion

in the food processor

Mix with all the other ingredients

(I only puree half of the rotel because

I like chunky salsa.

So if you prefer smooth salsa, 

puree it all.)

*Season to taste*

I strongly encourage you 

to try alternative citrus juices,

Orange Juice 

is one of my family's favorites.

Also add any fresh ingredients you like

Pineapple is a huge hit in our house too.

You really can't go wrong with salsa so be courageous!

Let it chill in the fridge until serving.

Don't Forget

Corn Tortillas

Shredded Cheese

Lettuce, Tomatoes, Onion

Sour Cream

Build your tacos just like they do at the food truck.

Heat corn tortillas on a griddle or comal.

Add shredded pork,

Top with shredded cheese, 

lettuce, tomatoes, onion, 

sour cream and salsa.

Enjoy!

Anna's Famous Fish Tacos

Normally I don't like to brag,

but I make the BEST fish tacos.

Seriously, these fish tacos are kind of a big deal.

I probably shouldn't even be sharing the recipe,

but since it got leaked a few months ago when my 

mother-in-law shared it with family on the east coast,

I figure I may as well share it with the world.

But I should warn you,

once you try these fish tacos

you will never be happy with

any other fish tacos because

none even compare to these.

And here's why:

It's all in the sauce.

Say it with me,

"It's all in the sauce!"

The Sauce

Just stock up on everything in this picture

because you'll be making this sauce again and again.

1/2 cup Plain Yogurt

1/2 cup Sour Cream 

Juice of 1 Lime(not pictured)

1 can diced green chiles 

*or minced jalapeno if you like it hot

1 teaspoon minced capers

1/2 teaspoon oregano

1/2 teaspoon cumin

1/2 teaspoon dill weed

1/2-1 teaspoon cayenne pepper  

*adjust based on how hot you like it
Mix everything together

Chill for 30 minutes

Now for the fish, 

there are two versions.

First ask yourself,

Do I feel like being good or being really bad?

Healthy version

The healthy version is simple,

Just cut fish into strips,

*Preferably boneless, skinless Cod 

Season/marinate for 15 minutes 

*Marinade: Lime, Cumin, Additional seasoning to taste, Olive oil 

Wrap in heavy duty foil 

*Coat inside of foil packet with nonstick spray

Grill for 10 minutes until fish is cooked/flaky

Not-so-Healthy version

Beer-batter:

Combine  1 cup flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, 

Blend 1 egg and 1 cup beer 

Quickly stir  egg/beer mixture into dry ingredients.

Dip fish into batter and deep-fry until crisp and golden brown.

Drain on paper towels.

Tortillas

I prefer these blue corn tortillas:

Fry them to make them crispy or just warm them

You can also use regular corn, flour, whole wheat, low-carb, etc...

How to assemble Fish Tacos

This may seem silly,

it is kind of a no-brainer.

So feel free to stop reading now.

But, whenever I serve these to a crowd, 

which I have done dozens of times,

this always happens:

A guest walks up to the assembly line, 

stares at the ingredients with an expression of 

bewilderment across their face and asks 

"Okay, how do I do this?"

As if they've never made a taco before in their lives!

Dear Family and Friends, I'm sorry for publicly shaming you for your lack of taco-building skills. I love you all! 

Taco-Building 101

Grab a tortilla

Sprinkle some cheese on top

Place a few pieces of fish on

Sprinkle with cabbage/coleslaw mixture

Top with a big heaping spoonful of sauce

Then add whatever else you're into:

Avocado, lettuce, tomato, onion, salsa, you name it.

I prefer to keep it simple.

Now just eat and repeat!

Baked Caprese

Mozzarella, Tomato, Basil and Balsamic Vinegar, doesn't that sound like a match made in heaven? Add it to the top of garlic ciabatta bread and now I am drooling! 

The other day Mr. Q and I had a late lunch date at our favorite Vietnamese restaurant and so when dinner time rolled around we were still pretty stuffed. The kiddos did their usual homemade pizza Friday night ritual, but later I decided to whip up this amazing late night snack just for the two of us.

Baked Caprese

This is so easy to make, yet it looks fancy and tastes amazing, 

so I thoroughly recommend serving it up as an appetizer 

to wow your guests at your next dinner party! 

Here's what you'll need: 

Ciabatta bread 

butter

garlic

mozzerella 

balsamic vinegar

tomatoes

basil

Instructions:

Cut your bread in half. 

Since we weren't all that hungry I saved half of my baguette 

but if you're feeding a larger crowd use both halves 

or double the recipe if needed. 

Just know that you'll need about 8 oz. cheese and 1 large tomato per half loaf. 

Next mix softened butter and minced garlic and spread it over the bread.

Then sliced Mozzarella and place it on top. 

Bake the bread @ 400 degrees for 10-15 minutes until cheese is melted.

Bring the balsamic vinegar to a boil on the stove, then let it simmer for 5-7 minutes to reduce. 

Slice tomatoes and chop basil.

Take the bread out of the oven, top with tomatoes, basil, and drizzle with balsamic reduction. Cut into slices. 

Enjoy!

This was adapted from Two Peas and Their Pod

And We're Back...

Dear Fellow Foodies,
I would like to offer my sincere apologies for my recent unexplained absence. 
My family and I have been dealing with the loss of a family pet, college finals for me, start of a new school year for the kiddos, and tons of work at the office for Mr. Q. Sadly we have not been eating as much homemade meals as we would have liked, nor have I been taking the time to capture the tasty stuff that has been going on in the kitchen lately. But I am back now, (mentally and emotionally) and I am craving some quality time in the kitchen. There's going to be a lot of great new stuff posted, starting today. So stay tuned!

--Anna Q

Blueberry Banana Bread with Cream Cheese Swirl

This morning two brown bananas on the counter were 

just begging to become banana bread...

But I was also in the mood for cheesecake, 

(I'm basically always in the mood for cheesecake)

So I came up with this Blueberry Banana Bread 

with Cream Cheese Swirl.

(The blueberries were just sort of an an afterthought 

and probably the best idea ever!)

Here's what you'll need:

1 EGG

1/2 CUP BROWN SUGAR

1/4 CUP VEGETABLE OIL

1/4 CUP APPLE SAUCE

1/4 CUP LITE SOUR CREAM

2 TEASPOONS VANILLA

1 CUP BANANAS (MASHED)

1 CUP FRESH BLUEBERRIES 

1 CUP FLOUR

1/2 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

PINCH OF SALT

And for the Cream Cheese Swirl 

You'll need:

1 EGG

4 OZ. CREAM CHEESE

1/4 CUP SUGAR

3 TABLESPOONS FLOUR

Directions:

Preheat oven to 350, grease and flour loaf pan.

Combine egg, brown sugar, oil, apple sauce, sour cream and vanilla

in a large bowl with a wire wisk until smooth.

With a spatula fold in the rest of the bread ingredients.

Pour 2/3 of the bread mix into the loaf pan. 

(See: Step One)

Next mix cream cheese swirl ingredients until smooth.

Pour cream cheese mixture on top of bread mix in loaf pan.

(See: Step Two)

Then carefully pour the remainder of the bread mix 

over the cream cheese layer.

(See: Step Three)

Bake 45-60 minutes until toothpick is inserted in center 

and comes out clean.

Allow bread to cool in pan for 10 minutes.

Then cool another 20 minutes on wire rack.

   Enjoy!

Baked Oatmeal Muffins

It's that time of year again...

Back-to-School!

For us that means sack lunches, crock pot dinners, 

and quick and easy breakfasts.

The quicker and easier, the better!

But that doesn't mean it can't be homemade. 
Now this all goes without saying, 

but did you know...

breakfasts made at home with whole foods 

are much healthier, 

contain less sugar, 

and are much more affordable

than packaged store-bought breakfast foods. 

So before you pass out the PopTarts,

think about how much better you'll feel about

sending your kids off to school with one of these:

Baked Oatmeal Muffins

The perfect 
make-ahead back-to-school 
Breakfast-on-the-Go!

Here's what you'll need:

2 EGGS

1/4 CUP BROWN SUGAR

1/8 CUP COCONUT OIL (or veg. oil)

1/2 CUP APPLESAUCE

1 1/2 CUP COCONUT/ALMOND MILK (or reg. milk)

1/8 CUP PEANUT BUTTER

2 TSP. VANILLA

1/2 TSP.SALT

1 TBSP.CINNAMON

3 CUPS OATS

2 TSP. BAKING POWDER

1/8 CUP FLOUR

TOPPINGS: 

FRESH OR DRIED FRUIT, NUTS, CHOCOLATE, CAROB CHIPS, ETC... 

Instructions:

Preheat oven to 350

Spray or line muffin pan.

Mix eggs, brown sugar, and oil until smooth.

Add applesauce, milk, peanut butter, vanilla.

Mix until combined.

Mix dry ingredients separately.

Slowly mix in dry ingredients until combined.

Fill muffins 3/4 full. 

Top with fruit.

Bake for 30 minutes

(Bake mini-muffins 15 minutes)

Let cool. 

Store in airtight container.

Enjoy!