mizzeliz – working for you.. Healthy Foods — Buttons — Gardening

Category Archives: Recipes

Delicious recipes I have created


3 cups of mashed potatoes
2 eggs
1/3 cup sour cream (optional extra for serving)
1 heaping cup shredded sharp cheddar cheese
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
Salt and black pepper, to taste
Directions Preheat oven to 400 degrees F. Lightly grease with butter 8 – 9 of the wells of a nonstick muffin pan. In a medium mixing bowl whisk the eggs then mix in the sour cream. Stir in both cheeses and the chives. Add potatoes and mix well. Spoon them into the pan filling the cups to slightly below the top. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown. Remove from oven and let them cool 5 minutes in pan. Serve with sour cream if desired.

See another recipe under Cheesy Cauliflower Puffs… ET

Chicken with Balsamic Cherry-Onion Relish

I would be using Olive oil instead of canola oil because that is what we use at our home.  ET

Main Courses - Chicken with Balsamic Cherry-Onion Relish

BY: Nancy Hughes

Today the word “relish” can refer to more than the pickle-jar variety on your grocer’s shelf. It might be a finely chopped fresh salsa, or it could have the characteristic of a cooked chutney. This one is made with richly browned sweet onions, dried cherries and a splash of balsamic. Spooned over cumin-spiced chicken, it’s a sweet and savory flavor enhancer.

2 teaspoons canola oil
1 cup chopped onion
2 tablespoons dried cherries
1 1/2 teaspoons balsamic vinegar
1 teaspoon sugar
1/8 teaspoon salt

2 boneless skinless chicken breast halves
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/8 teaspoon salt
1 teaspoon canola oil

1. Heat 2 teaspoons oil in medium nonstick skillet over medium-high heat until hot. Add onions; cook 8 minutes or until browned, stirring frequently and adjusting heat as necessary. Place in small bowl; stir in all remaining relish ingredients.

2. Sprinkle chicken with cumin, pepper and 1/8 teaspoon salt. Heat 1 teaspoon oil in medium nonstick skillet over medium-high heat until hot. Cook chicken 8 to 10 minutes or until no longer pink in center, turning once. Serve with relish.

2 servings

PER SERVING: 290 calories, 11 g total fat (1.5 g saturated fat), 28 g protein, 19 g carbohydrate, 75 mg cholesterol, 355 mg sodium, 1.5 g fiber

Cabbage and Vegetable Soup,,,,

½ head of cabbage, chopped
1 cup celery, diced
1 cup white or yellow onion, diced
1 cup carrots, diced
1 green bell pepper, diced
2-3 cloves garlic, minced
4 cups chicken broth
14 oz can diced tomatoes
1 teaspoon oregano
1 teaspoon basil
½ teaspoon red pepper flakes
and cayenne pepper
Salt and Pepper to taste

Heat 2-3 tablespoons of olive oil in a large pot over medium heat.
Add celery, onions, bell peppers, and carrots.
Saute until slightly tender.
Stir in garlic.
Pour in chicken broth.
Stir in tomatoes and cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)
Taste broth and adjust seasoning if needed.

17 Homemade Spice Mixes {with Recipes & Why You Should Use Them!

 I have not tried any thing here yet!!! ET

17 Homemade Spice Mixes  e1361066251485

By Erin Odom, Contributing Writer

Are you working to ditch processed foods and put more real food on the table? We’re running a series called Real Food Made Simple: A Beginner’s Guide to Eating Better. Our goal is to answer the questions you might have and make the transition a whole lot easier!

Even before I started cooking from scratch, I started making my own homemade spice mixes.

At first, it was out of pure laziness. I don’t like to shop. Even before I had kids, I didn’t like to run out to thegrocery store for an item or two on my ingredient list if I could avoid it. And, hence, I started making things at home.

The very first spice mix for me to make on my own was taco seasoning. I think back then I googled a recipe, and when I realized I had all the ingredients on hand, I was elated.

The next time I was at the store, I checked the ingredient list on the back of the taco seasoning mix I normally purchased. Surely the ingredients would be the same, right?



The food labels on the bulk of store-bought seasoning mixes are full of fillers, preservatives and other unwanted fake flavor enhancers. These ingredients include:

  • modified food starch (a thickener, often derived from GMO sources but not always),
  • sugar,
  • partially hydrogenated vegetable oils (trans fat and often made from a GMO oil sources, such as cottonseed, canola or soybean),
  • MSG (including “hidden” MSG under other names)
  • hidden gluten (dangerous for those with a gluten intolerance or celiac disease)
  • natural flavorings (So what’s the big deal here? Read this.)
  • silicon dioxide (to prevent caking–not necessarily bad but an additive to know about nonetheless)
  • spices (This sounds innocent…but what exactly are these anonymous “spices”?),
  • and more.

After learning that store-bought spice mixes aren’t always so wholesome, I committed to making my seasonings at home–for both convenience and health reasons.

storebought spices

How to Make Your Own

Seriously, making your own spice mixes is probably the easiest kitchen task you will ever do.

Supplies Needed:


Simply combine all the individual spices together in a jar, shake the jar and–voila!–you have your spice mixes!

I have sometimes gotten in the rut of making just what I needed per meal at the time I am cooking. This is inconvenient and tags extra time onto dinner prep. I now mix up a whole canning jar at once, label the top with the ingredients needed to fill the jar as well as with the amounts needed in recipes I make frequently.

homemade taco seasoning1

But what if you don’t have all the single-ingredient herbs and spices?

No problem! Check out this handy list of herb and spice substitutions.

Homemade Spice Mixes

And now, the moment you’ve been waiting for: check out this full line-up of homemade spice mixes! I’ve also included some recipes that call for these mixes. Your family will thank you for never entering the spice mix aisle of the grocery store again!

Allspice Alternative

Use in:

Apple Pie Spice Mix

Use in:

Cajun Seasoning

Use in:

Chili Powder

Use in:

Cinnamon Sugar WMark e1352210917224

Image by Whole New Mom

Cinnamon Sugar

Use to:

  • sprinkle on toast or other baked goods
  • sprinkle in oatmeal

Curry Powder

Use in:

Dry Creamed Soup Spice Mix

Use in any recipe that calls for a “cream-of” soup.

Cream Of Soup Mix

Image by Stacy Makes Cents

“Emeril’s Essence” Seasoning Blend

Use in:

Garlic Salt

Use in:

Italian Seasoning

Use in:

emeril essence 1024x689

Image by The Nourishing Home

Lemon Pepper

Use in:

Poultry Seasoning

Use in:

Pumpkin Pie Spice

Use in:

Pumpkin 1

Image by Day2Day Joys

Ranch Dip Mix

Use in:

(Here’s another good ranch dip mix recipe!)

Sausage Seasoning

Use it in:

Taco Seasoning

Use in:


Image by Your Thriving Family

Tumeric Newari Spice

Use in:

Need more inspiration? I’m constantly adding to my spices/sauces/dips/dressing board on Pinterest. You can follow me here.

Two other helpful resources for all things homemade, including many condiments, sauce and more are the recipe ebooks Easy. Homemade. and also Restocking the Pantry.

Note: Even some single-ingredient spices contain hidden fillers! Be sure to carefully read the food labelsand call the manufacturer if necessary. Many health food stores and co-ops sell spices in bulk. The Bulk Herb Store and Mountain Rose Herbs are two online stores that sell quality herbs and spices.

10 Uses for Basil Leaf —– from: http://wellnessmama.com

I grow, dry, use basil as a year round herb in many foods, especially anything that contains tomato. I love pesto and have found that it is good with celery for those of us that do not eat wheat anymore. You can dip other roasted vegetables in pesto too.
Give these ideas a try.. ET


10 great ways to use Basil leaf for health and cooking 10 Uses for Basil Leaf



Basil has taken over my garden so I am in the proces of preserving and storing it now. Fortunately, it can be used for so much more than just cooking!

Basil is most known for its culinary uses and if you have used my meal plans, you’ve probably noticed that I add it to everything. My husband’s Italian heritage has rubbed off on me and I absolutely love the sweet and fragrant addition of Basil.

What isn’t as well know are the various other herbal uses of Basil. It is a traditional remedy that has been used in various cultures for hundreds of years for many uses besides cooking. These are my top uses:

  1. Basil Pesto– This culinary use is one of Basil’s most popular uses and variations of this are used in cultures around the world. At our house, we add pesto to everything from eggs, to meats, to slices of fresh cucumber. Here’s my recipe.
  2. General Cooking– Dried basil can be easily added to practically any dish. Basil is used around the world in many different cuisines with good reason. It adds a depth and flavor that is not rivaled by other herbs. I make a homemade spice blend that includes basil and add it to practically anything.
  3. Calming the Stomach– The Italians may be on to something with adding Basil to everything. It is thought to have a calming effect on the stomach and 1/2 teaspoon of dried or fresh Basil Leaf in water can often help sooth indigestion and alleviate feelings of fullness.
  4. Coughing and Colds– I’ve heard several Amish in our area suggest using Basil leaf to help alleviate coughing and colds. They chew fresh leaves to calm coughing or make a calming tea of dried basil to help sooth illness.
  5. Facial Steam for Headache: A facial steam with dried basil leaf can help alleviate a headache. Add a tablespoon of dried basil leaf to 2 cups of boiling water in a large pot. Carefully lean over the pot, cover head with a towel and breathe in the steam for 5-10 minutes until headache starts to subside. Bonus, you get to smell like an Italian restaurant for the rest of the day!
  6. Antibiotic properties: According to Mountain Rose Herbs: “European scientists are investigating the use of basil oil as treatment for antibiotic resistant infections with Staphylococcus, Enterococcus, and Pseudomonas.”
  7. Stings and Bites: If you are working outside and get bitten or stung by an insect and don’t have any Plantain growing nearby, chewing up a basil leaf and applying to the bite will help relieve the pain and draw out the venom.
  8. Ear Infections: According to Mountain Rose Herbs: “The essential oil is antibacterial, and drops of basil oil may relieve ear infections.”
  9. Blood sugar: There is some evidence that Basil can help level out blood sugar if consumed regularly and drank as a juice or tea.
  10. Stress Reduction: One herbalist I know suggests adding 2 cups of strong Basil Leaf tea to a warm bath to help reduce stress and facilitate relaxation.
If you use Basil as much as we do, I definitely recommend growing it or buying it in bulk to save money.

Do you grow Basil? How do you use it?



Cleansing Ginger Lemon Tea (makes 4 cups – 1 L)

* Relieves stress and mood swings
* Fights off flu, cough and cold
* Keeps motion sickness at bay
* Aids digestion
* Eases joint pain in arthritis
* Improves immunity
* Enhances blood flow
* Prevents heart disease
* Cures low grade fever
* Refreshes mind

This recipe is taken from The Detox Guide that teaches you about the concept of detox and how to use detox to cleanse and energize your body. This guide provides the best information and safe ways to detox, including recipe ideas. The whole process helps to increase stamina and energy and improves the digestive process.

Cleansing Ginger Lemon Tea (makes 4 cups – 1 L)

2 inches (5 cm) ginger root
4 cups (1 L) filtered water
2 tbsp (30 ml) organic lemon juice
1-2 tsp (5 ml) whole stevia leaf or honey

Finely chop ginger root and infuse in freshly boiled water for at least 20 minutes, so the infusion maximizes the transfer of the active ingredients into the liquid. Add lemon juice, stevia or honey and stir. Serve hot or cold for a refreshing and revitalizing treat.

If you are interested in detoxifying your body, you can find more useful information in The Detox Guide. This guide will teach you how to use detox to cleanse and energize your body:

The Detox Guide


Berry Water

I was at an event and the hostess made a punch with a fruit ring.. I took some of the  frozen fruit and added them to my apple cinnamon water. The results were very tasty.


Mix together a few Raspberries, blackberries, blueberries, and any other berries or fruit pieces together in some juice or water.

Pour into ice cube trays or other suitable small holders and freeze.. Add one or two to your favorite water.

These would be tasty in juice too.

After you are finished with the water be sure to eat all the remaining fruit for additional fruit and fiber..

Chicken Salad with Walnuts and White Grapes.. on Pumpernickel Bread or toast..

To allow the flavors to marinade..  Chill the chicken mixture a few hours before making sandwiches..


3 Cups of chopped cooked chicken– I used legs and thighs.. I chopped them in my Magic Bullet..

1 Cup Walnuts chopped fine..

1 Cup finely chopped Celery..

1 Cup Seedless Grapes chopped — I used White Grapes..

1 minced Sweet Onion.. Experiment with different Onions for your favorite flavor..

1 teaspoon Worcestershire sauce..

1 cup Miracle Whip to taste.. You may need more to make spreading on the Romaine easier..


Combine all ingredients; chill  for a few hours or overnight..

Serve with Romaine Lettuce on Pumpernickel bread or toast..

Hint: lightly spread the bread with Miracle Whip to help ingredients stay on the bread..

You may serve on your favorite bread, crackers, pita chips, etc. or serve alone on the Romaine as a salad. If you made this as a salad you might want to use red seedless grapes to add some color..

I especially like this recipe because it combines a good mixture of fresh fruits and vegetables with the protein in the chicken and walnuts .

Cranberry Compote

I will try to prepare this Cranberry Compote without sugar, and if  I am successful I will post the revisions…


Prepare the Cranberry Compote:

~ preheat oven to 450 degrees F. ~

1 lb. fresh cranberries

1 cup sugar

2 Tablespoons olive oil

1 teaspoon salt

1 jalapeno pepper, finely chopped (discard the seeds if you don’t like spicy food)

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1 Tablespoon fresh ginger, grated

zest and juice of one orange

1 Tablespoon Captain Morgan Original Spiced Rum

Combine everything except for the orange juice and rum. Toss well and spread evenly on a large, parchment-lined baking sheet. Bake for 15 minutes in preheated oven, or until cranberries burst and release their juices. Allow the compote to cool for 15 minutes on the baking sheet. Transfer to a serving bowl, and allow the compote to cool for an additional 45 minutes before adding the orange juice and rum. Mix well. Cover and refrigerate until ready to serve.

Beef Bone Broth — from::: http://healthylivinghowto.com/1/post/2012/01/end-all-be-all-cure-all.html

 DID YOU KNOW… WRINKLES and CELLULITE form, as we age, due to a loss of collagen? You can fill in fine lines and lose the dimples without spending a fortune on creams or injections, by drinking REAL BONE BROTH. It is rich in collagen and when we drink it, that collagen is directed to the parts of our body that need it the most, namely our skin! You won’t find real bone broth at the store, that is just spiced up water. Instead, use my healthy and easy recipe to make your own.




Roast Bones with Carrots and Onions
    1. Place bones, sliced onion and carrots in roasting pan.
    2. Roast at 450 degrees F for 30 minutes, turning once.
Making Bone Broth
    1. Add roasted bones to stock pot, slow cooker or pressure cooker along with celery, garlic, sea salt, black pepper, bay leaf, apple cider vinegar and pan drippings.
    2. Cover with just enough water so that bones are submerged.
Cooking Method
    1. Stock Pot – bring to boil, turn to low, cover and simmer for 12 hours.
    2. Slow Cooker – cover, cook on high for 2 hours, turn to low and simmer for a total of 12 hours.
    3. Pressure Cooker – bring to high pressure, turn to low, set timer for 1 hour, upon completion quick release pressure.
Finished Bone Broth
  1. When broth is done, fish out the solids with a slotted spoon and pour through a fine mesh sieve into heat-proof jars. Once cool, refrigerate overnight. In the morning the layer of fat will be hard, and can be scooped out. What is left is something that resembles meat “jelly”. This is a sign of a good broth. You want it to jiggle. Heat turns it to liquid gold!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin