Thursday, December 31, 2009

Chicken and Spinach Tortilla Bake


Now that things are starting to slow down after the holidays, I can catch up on some blogging. We tried this dish a couple of weeks ago and really liked it! I never would have thought to put spinach in a Mexican dish, but this was really good! This is a great dish if you want to trick your kids into eating spinach. My 3 year old loved it!
Chicken and Spinach Tortilla Bake
Rachael Ray

1 tbsp olive oil
3-4 chicken breasts or cutlets
salt and pepper
1 1/2 cups salsa verde
3/4 cup ricotta
4 large flour tortillas, cut into wedges
1/2 red onion, thinly sliced
3 cups baby spinach
2 cups shredded pepper jack cheese


Preheat oven to 450*. In a large skillet, heat olive oil over med-high heat. Season chicken with salt and pepper, add to the pan and cook, turning once, until cooked through, about 5 minutes. Let cool, shred meat. (I just baked the chicken in the oven-then shredded it.)
Whisk together the salsa verde and ricotta; season with salt and pepper. In a greased 9 inch baking dish, layer one third of of salsa mixture, tortillas and chicken, onion, spinach and cheese; repeat twice. Bake until golden brown, 15-20 minutes. Let stand 10 minutes before serving.

*Try using 3 cups crushed tortilla chips instead of flour tortillas
**Use 15oz can black beans or your favorite beans instead of chicken or add to salsa mixture for a different flavor

Thursday, December 17, 2009

Dangerously Delicious Popcorn!!

I am so excited to do my baking this holiday season!! All of my sibling in-laws are coming into town next week and I am so excited! I am waiting to do my baking until next week so we will have lots of sugary goodness to enjoy over Christmas, but here is a preview! This popcorn is evil!! You cannot just have one bite and stop-it is literally not possible!! I have made it a couple times already this month and have a few more batches to go before Christmas is over. This will become an instant favorite-I promise!
Holiday (or any day) Popcorn
Carrie McCleary
2 bags microwave popcorn
12 oz vanilla almond bark
3 tbsp vegetable oil
4 oz colored candy coating chips
Pop popcorn and place in large bowl. Melt bark and oil in saucepan over medium heat and pour over popcorn. Shake or stir to coat popcorn. Spread popcorn onto wax paper to cool. Melt candy coating in microwave, 30 seconds at a time, stirring after each 30 seconds. (Get creative with your colors, I like to use red and green at Christmas time.) Drizzle over popcorn, cool and dry. Delicious!!!

Wednesday, December 16, 2009

Roasted Squash Penne with Autumn Pesto

I bought a butternut squash about a week ago so I could make ravioli-needless to say I ran out of umph this week. I made this dish for the first time a couple of months ago and loved it! I decided I wanted it one more time before all the squash is gone for a whileRoasted Squash Penne with Autumn Pesto
adapted from rachael ray
1 cup flat leaf parsley tops, packed
1 cup baby spinach leaves, packed
1 tsp ginger
1 tsp paprika
2 cloves garlic, grated
1/2 cup chopped walnuts, toasted
1 tsp lemon zest plus juice of 1/2 lemon
salt and pepper
1/3 cup olive oil
1 butternut squash-peeled and cubed into 3/4 inch pieces
1 tsp sweet paprika
1 tsp nutmeg
salt and pepper
1 lb penne
1/2 cup parmesan cheese
Preheat oven to 400*.
Place parsley, spinach, ginger, garlic, nuts, lemon zest and juice, some salt and pepper in food processor and turn processor on. Stream about 1/3 cup olive oil into processor to form pesto sauce.
Spread squash cubes onto baking sheet. Drizzle cubes with about 2 tbsp olive oil and season with salt, pepper, paprika and nutmeg. Roast 15 minutes, turn cubes over and roast 15 minutes more.
Meanwhile, cook pasta according to package directions. Reserve 1 cup of starchy cooking water just before draining. Drain pasta and return to hot pot. Add reserved water and pesto and toss to coat. Gently mix in squash cubes and serve topped with lots of cheese!
Serves 6-8

Tuesday, December 8, 2009

Curried Chicken and Cider Soup

I think I have a new favorite soup~I made this on Sunday and have wanted more since! It is super easy, good for you and so filling. I changed the recipe a bit to fit my budget and schedule a little better. So, so good!
Curried Chicken and Cider Soup
adapted from Everyday with Rachael Ray
1 tbsp olive oil
1 onion, chopped
1 tsp ginger
1 tsp salt
2 tsp curry powder
1 tsp cumin
1 cup apple cider
4 cups water
1 large sweet potato, peeled and cut into chunks
1 small head cauliflower, coarsely chopped
2 cups shredded chicken
In a large saucepan, heat oil over medium heat. Add the onion, ginger and salt and cook until soft, about 5 minutes. Add curry powder, cumin and cook for about 3 minutes. Add cider, scraping bottom of the pan. Add 4 cups water and sweet potato and bring to a boil. Add the cauliflower, lower the heat and simmer until the vegetables are tender, about 10 minutes.
Using a blender or hand blender, puree the soup. (I pureed until a bit thick, but still chunky.) Stir in the chicken and heat through. Season with salt and pepper.

Monday, November 30, 2009

Mississippi Mud Cake

This recipe is from my Great Grandma Wanlass. We have been making it every Thanksgiving for a few years and it is one of my most favorite desserts!! I didn't get a picture before people started digging in. I wish I had saved a piece-I am craving it right now!
Mississippi Mud Cake
Mix together:
2 sticks of butter
2 cups sugar
1/4 cup cocoa
4 eggs
Slowly add:
1 1/2 cups sifted flour
1 tsp vanilla
1 1/2 cups chopped walnuts
Cook at 325 in a greased 9x13 pan for 35-40 minutes. Once out of the oven, spread a jar of marshmallow cream over the cake while it is still warm. Let cake cool completely.
Frosting:
1/2 cup cocoa
1/3 cup milk
1 tsp vanilla
1 box powdered sugar
1 stick of butter
Mix together and frost over cooled cake.

Sunday, November 22, 2009

Lasagna Soup

This is one of my most favorite soups! I love the flavors of lasagna without the hassle of actually making lasagna (which isn't hard by the way!). You won't be sorry you tried this one! Lasagna Soup
1 lb ground beef (I use ground turkey)
1 onion, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 (28oz) can diced tomatoes
6 cups chicken broth
2 bay leaves
16 oz rotini (spiral) pasta
1/2 tbsp dried basil
8 oz ricotta
1/2 cup grated parmesan cheese
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella cheese
In a large pot, cook meat over med heat until no longer pink. Add onions and saute for 6 minutes. Add garlic, oregano and pepper flakes and saute 1 minute. Add paste and saute until paste turns rusty brown, about 5 minutes. add the tomatoes with their juices, the broth and bay leaves and bring to boil. Reduce heat and simmer for about 30 minutes. Add the pasta, then increase heat to med-high and boil until pasta is tender. Discard bay leaves, the stir in the basil. Season with salt and pepper to taste. In a small bowl, combine ricotta, parmesan cheese, 1/4 tsp salt and pinch of pepper. To serve, place soup in bowls and place about 1 1/2 tbsp ricotta mixture over soup. Sprinkle with mozzarella cheese.
Makes 13 cups

Oatmeal Cranberry White Chocolate Chunk Cookies

Here's the perfect cookie for the holiday season! I would recommend eating them within a few days of making them. They weren't very moist after about a week. They are super good though!

Oatmeal Cranberry White Chocolate Chunk Cookies



2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (6oz) pkg dried cranberries (craisins)
2/3 cup white chocolate chips or chunks

Preheat oven to 375. Using a mixer, beat butter and sugar together in a medium bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake for about 9 minutes or until golden brown. Cool on wire rack.

Makes approx 2 1/2 dozen cookies

Double Apple Walnut Bread

Forgot to take a picture of this-oops! I finally got through the 7 bags of apples sitting in my garage!!
Double Apple Walnut Bread
1 cup smooth unsweetened applesauce
1/2 cup sugar, plus 1 tbsp for sprinkling
1/2 cup packed light brown sugar
1/4 cup vegetable oil
1/4 cup plain yogurt
1 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1 cup peeled, cored and finely chopped apples
1/2 cup chopped walnuts
Grease a 9x5 inch loaf pan. Heat oven to 350. Combine the applesauce, sugar, eggs, oil, yogurt and vanilla in a large bowl. Whisk well to blend. In another large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the dry ingredients with a wooden spoon and pour in the applesauce mixture. Stir just enough to combine; do not over mix. Fold in the apples and walnuts. Scrape the batter into the prepared pan and smooth top with spoon. Evenly sprinkle about 1 tbsp sugar over the top. Bake on center rack until toothpick comes out clean, 50-55 minutes.
Remove the pan from the oven and put it on cooling rack about 15 minutes, then remove loaf from pan and place on rack to finish cooling.

Stuffed Acorn Squash


I found this recipe about 3 years ago and it quickly became our favorite fall dinner. My husband asks for it every year.

Sausage Stuffed Acorn Squash
2 medium acorn squash
1 lb bulk spicy pork sausage (Italian flavored)
1/2 cup chopped onion
1 egg
2 tbsp milk
1 cup fresh baby spinach, finely chopped
1 1/2 cups soft bread crumbs
1/2 cup dried cranberries
Cut squash in half; remove and discard seeds. Place squash cut side down in a microwave safe dish with a splash of water. Cover with plastic wrap and microwave on high for 10-12 minutes or until tender.
Meanwhile, crumble sausage into large skillet; add onion. Cook over med heat until meat is no longer pink ; drain. In a large bowl, beat egg and milk; stir in spinach, bread crumbs, cranberries and sausage. Turn squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 minutes or until heated through.

Friday, November 13, 2009

Burger Heaven!

My pictures turned out blurry, but don't let that stop you from making these burgers!! They are amazingly good!! I told my husband we were going to start having them once a week. I still have some apples leftover from our apple harvest in early October, so I used what we had for the burgers. I think you could use whatever apple you want to and the burger will still be super delicious. You really HAVE to try these!



Apple-Cheddar Turkey Burger
adapted from Rachael Ray
2 lbs ground turkey
4 scallions, finely chopped
1/3 cup flat leaf parsley
1 Tbsp grill seasoning
1 tsp poultry seasoning
2 Tbsp Olive oil
2 apples (granny smith or anything a bit tart), sliced
Extra sharp cheddar cheese
1/4 cup whole cranberry sauce
2 Tbsp Dijon mustard
8 English muffins, split and toasted
lettuce
In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 8 patties, pressing your thumb into the center of each to prevent it from bulging. In a large skillet, heat the olive oil. Add patties and cook for about 6 minutes on each side. (You will probably only be able to cook 4 at a time.) Place patties on a plate and top with apple slice and a slice or two of cheese. Tent the plate with foil and repeat with other patties.
In a small bowl, mix together the cranberry sauce and mustard; slather on toasted muffin tops.
Pile lettuce leaves on each muffin bottom, top with patties and set muffin tops in place.
Serves 4-8

Wednesday, November 11, 2009

Crazy Good Pizza!

This pizza is one of the best I have ever had, let alone made! Butternut Squash and Caramelized Onion Pizza. Need I say more?

Butternut Squash and Caramelized Onion Pizza
Squash:
2 cups butternut squash, cut into 1/2 inch cubes
2 tbsp brown sugar
2 tsp olive oil
salt and pepper
Caramelized Onions:
2 tbsp olive oil
2 tbsp butter
1-2 sweet onions, peeled and thinly sliced
Sauce:
2 tbsp butter
2 tbsp flour
1 1/2 cups whole milk
pinch of nutmeg
salt and pepper to taste
1 1/2 cups mozzarella cheese
1/2 cup grated parmesan cheese
To prepare-you can either make your own crust or buy one from the store. Spread dough to desired size and thickness and lightly toast for 7-10 minutes before adding toppings.
Squash: Preheat oven to 350 degrees. On a baking sheet, toss butternut squash, brown sugar, oil salt and pepper. Place in oven and bake for 15 minutes and then flip squash. Bake another 15 minutes or until tender. Set aside.
Onions: While squash is baking, heat oil and butter in pan. Add onions and saute until they begin to caramelize. Cook on med-low for about 30 minutes to get them golden and sweet. Set aside.
Sauce: Melt butter in saucepan. Whisk in flour until smooth. Gradually whisk in the milk, bring to boil over med-high heat. Reduce heat and simmer until sauce thickens. Whisk in nutmeg, salt and pepper.
Assembly: Preheat oven to 425 degrees. Spread sauce evenly over lightly toasted crust. Evenly distribute the onions over the pizza. Likewise with the squash. Spread an even amount of mozzarella and parmesan cheese over squash. Bake for about 15-20 minutes or until crust is golden and cheese is melted and bubbly.

Tuesday, November 10, 2009

Comfort Food

This has been a family favorite for as long as I can remember. We were always so happy when Mom made this for dinner! This screams comfort food for me-it reminds me of home.
You will want to double or triple this recipe cause you will want leftovers!
Potato Cheese Soup
1 3/4 cup chicken broth
2 potatoes, cubed
1/2 cup finely shredded carrot
1/4 cup finely chopped onion
1 3/4 cup milk
1/4 cup flour
dash pepper
1 cup shredded cheddar cheese
Combine vegetables and broil in large saucepan. Bring to a boil; reduce heat and simmer 6-8 minutes or until vegetables are tender. Combine milk, flour and pepper in a bowl.. Whisk until combined. Add to vegetables. Increase heat to med-high and stir until thick. Once thick, continue stirring one more minute. Add cheese and stir until melted. Yummy!!!
Serves 3

Friday, October 30, 2009

Butterscotch Apple Cookies

Get ready for lots of apple recipes-I am almost through all of my apples! I will be posting a few apple cake recipes this weekend, so watch for them because they are good!! I am not a huge butterscotch fan, but I love the combination with the apple in this cookie. They haven't lasted too long at our house.
Butterscotch Apple Cookies
2 1/2 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1/2 cup margarine, softened
1 egg
2/3 cup apple juice
1 cup butterscotch chips
1 cup grated apples
1/2 cup chopped walnuts
Preheat oven to 350. Lightly grease cookie sheets. Mix together flour, cinnamon, soda and salt in medium bowl. Beat brown sugar and margarine in large mixing bowl until creamy. Beat in egg. Gradually beat in flour mixture and apple juice. Stir in grated apples, butterscotch chips and walnuts. Drop by lightly rounded tablespoon onto prepared cookie sheets.
Bake for 8-10 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.

Spaghetti and Oozing Eyeballs

We love having fun with our food during the Halloween season. This recipe was a new one, but it was such a hit that I think it will quickly become a tradition. Next year I will be sure to post other fun Halloween recipes and fun food ideas. This month has just been so crazy! Happy Halloween!!
Spaghetti and Oozing Eyeballs
2 lbs ground beef (I use ground turkey)
1 pkg (6oz) chicken flavored stuffing mix
2 eggs
1 cup water
1 jar (26oz) spaghetti sauce, divided
4 sticks string cheese, cut into quarters
4 pitted olives, cut into 4 slices
1 pkg (1 lb) spaghetti
Heat oven to 375. Mix meat, stuffing mix, water, eggs and 1/4 cup spaghetti sauce. Shape into 16 (2 inch) meatballs. Insert 1 cheese piece into top of each meatball, with end of cheese piece just showing out of the top of meatball. Place on greased baking sheet. Top each cheese piece with olive slice to resemble an eyeball.
Bake 20-25 minutes. Meanwhile, cook spaghetti and heat remaining sauce. Drain spaghetti and serve topped with sauce and meatballs.
Serves 8

Wednesday, October 28, 2009

Granola Bars

I am sick of food prices going up. Things I bought 5 years ago are like $3 more than they use to be-it's ridiculous. Granola bars were a staple at our house, but I got to the point where we really couldn't afford them any more. So, now we make our own. My husband and kids like these better than the store bought ones and I like making something healthy for my family.Homemade Granola Bars
1 1/2 cups flour
1 tsp baking soda
1 1/2 cups instant oats
1 cup packed brown sugar
1/2 cup unsweetened applesauce
1 egg
1/2 tsp cinnamon
1 cup add-in*
Heat oven to 350. In a large mixing bowl, combine flour, soda, oats, sugar, applesauce, egg and cinnamon. Stir the mix with wooden spoon till you have crumbly dough. Fold in the add-ins. Press dough into an ungreased 9x13 pan and bake 17 minutes or until bars are lightly browned. Allow to cool for 10 minutes before cutting into bars. Makes 1 1/2 dozen 2x3 inch bars.
*Add-in ideas: coconut flakes, raisins, craisins, chopped dried pineapple, chocolate chips, chopped nuts, etc. (You can combine add-in's but make sure that only a total of 1 cup is added to dough.)

Roast Pork and Apple Dinner

This is one of our very favorite fall dinners. This is a little bit nicer than normal pork chops and applesauce, but it has the same great flavors. The whole dish only takes one pan, so less dishes to wash too-can't complain about that!
Roast Pork and Apple Dinner
4 pork chops, about 3/4 inches thick
1 onion, sliced
2 cups sliced mushrooms
2 Tbsp balsamic vinaigrette dressing
1 1/2 cups minute rice, uncooked
1 can (10 1/2 oz) condensed chicken broth
1 broth can water
2 red apples, sliced
1 tsp dried thyme leaves
Spray a large skillet with cooking spray. Add chops-cook on med-high heat 4 minutes on each side or until browned. Add onion, mushrooms and dressing, cook an additional 3 minutes. Stir in rice, broth, water, apples and thyme. Reduce heat to MEDIUM; simmer 10 minutes or until heated though and rice is cooked.
Serves 4

Tuesday, October 20, 2009

Teriyaki Chicken and Rice

I apologize for this picture-I forgot to take one before packing up the leftovers for my husbands lunch. This recipe was fast and easy and really good. My husband took one bite and said he already knew he wanted seconds. I love cooking long hours in the kitchen, but after canning for 5 hours yesterday a fast meal was what I needed. This was just what I was hoping for-enjoy!Teriyaki Chicken and Rice
1 1/2-2 lbs chicken breasts cut into cubes
1/2 cup soy sauce
1/4 cup water
1/4 cup brown sugar
Rice
Heat skillet over med-high heat. Add chicken and cook until brown. Combine soy sauce, water and brown sugar in small saucepan. Place over med heat and stir until sugar in dissolved. Let the sauce bubble, but do not let it boil over. Pour sauce over cooked chicken and let cook until thickened and a bit syrupy. Serve over hot rice.
Serves 4

Monday, October 19, 2009

Apples

I have 7 bags of apples in my garage-so be prepared for lots of apple recipes! This is one I have had in my file for a long time, so I finally gave it a try and I loved it! This will be one I make every year from now on! A perfect fall snack.Chunky Apple Pumpkin Bread
1 1/2 cups sugar
1 cup canned pumpkin
1/2 cup water
1/3 cup vegetable oil
2 eggs
1 2/3 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking powder
1/4 tsp ground cloves
1 cup chopped peeled tart apples
3/4 cup chopped walnuts
In a large mixing bowl combine sugar, pumpkin, water, oil and eggs. Mix well. Combine flour, baking soda, salt, cinnamon, nutmeg, baking powder and cloves; add to pumpkin mixture. Beat on low speed just until moistened. Fold in apples and walnuts. Pour into greased 9x3 inch (1 large) loaf pan. Bake at 325* for 1 1/2 -1 3/4 hours or until toothpick comes out clean. Cool for 10 minutes before removing from pan to wire rack.

Wednesday, October 14, 2009

Broccoli Wild Rice Soup

I stumbled across this recipe at the grocery store the other day. It was being passed out as samples and my little guy gobbled it up and actually had 3 samples-oops! I decided to make it for the hubby and get his opinion. It was a hit all around! Now for those of us watching our girly figures this isn't the most figure friendly meal. However, it is super filling, so a small bowl full will fill you up, so you won't have to eat a lot. Or just make this on your free day:) I have had a lot of those lately! Broccoli Wild Rice Soup
1 pkg (6oz) chicken or wild rice mix (rice-a-roni)
5 cups water
1 pkg (10oz) frozen broccoli
1 med carrot, shredded
2 tsp dried minced onion
1 can cream of chicken soup
1 pkg (8oz) cream cheese, cubed
In a large saucepan, combine rice, seasoning packet and water; bring to boil. Reduce heat; cover and simmer 10 minutes, stirring once. Stir in the broccoli, carrot and onion. Cover and simmer 5 minutes. Stir in soup and cream cheese. Stir until cheese is melted.
Serves 6-8

Monday, October 12, 2009

Cakes

I had fun with cakes this weekend. We had a family get together and I was in charge of desserts. I made a "Bride of Frankenstein" cake and a chocolate pumpkin cake. I forgot to grab a few things I wanted to put on my "bride" cake, but all in all it turned out pretty cute I think!

So the credit for this cake goes to my sister-in-law Courtney. I had it last week when we were visiting them and it was so good! This will be a fall staple at our house from now on! It is SO good!! Check out this link for the recipe. You will want this one-believe me!!

Thursday, October 8, 2009

Baked Apples with Vanilla Sauce

This is the best time of year! I love the baking involved with fall and winter. I so wanted this to look prettier, but that is what happens when you cook with a baby clinging to your leg. Despite it not looking as good as I had hoped-it tasted better than I had hoped. Give this one a try sometime this fall. You won't be disappointed!Baked Apples
6 small apples (6 inches in diameter)
sugar
cinnamon
nutmeg
butter
pie crust (use prepackaged or make your own)
vanilla sauce (recipe below
Place pastry dough on lightly floured surface. Roll until dough in 1/8 inch thick. Cut dough into 6 inch squares. (One square for each apple)
Core and peel each apple. Place one apple in the center of a square of pastry dough. Pour sugar into hollowed out core. sprinkle generously with cinnamon and nutmeg. Place a pat of butter on the top.
Bring corners of pastry dough to the top of the center of the apple Pinch dough together at the seams, enveloping you apple inside the dough. You can use a little water to moisten the edges of your pastry dough, if needed. Repeat process for each apple. Place apples in a baking dish. Bake at 375* for 40-45 minutes, or until golden brown.
Serve warm with a generous portion of vanilla sauce poured over the top. Tastes great with vanilla ice cream, or even in a bowl with a little milk poured over the top.
Vanilla Sauce
1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 tsp vanilla
1 pinch salt
1 pinch nutmeg
Combine all ingredients in a small saucepan over medium heat. Cook, stirring until thickened.

Tuesday, October 6, 2009

Darn Good Chili

The weather has turned cold and it is that time of year for comfort food. I have had this chili recipe for a while and have been waiting for a cold day to try it. I really liked it-especially the cilantro! I added a bit more cilantro and cut back on some of the cheese. I will be making this recipe a lot more this fall and winter!Tex-Mex Chili
adapted from Rachael Ray
1 lb lean ground beef (I used ground turkey)
1/2 sweet onion, finely chopped, about 1 cup
1 clove garlic, finely chopped
1 tbsp chili powder
1 tsp cumin
1 (15 oz) can pinto beans
1 (15 oz) can black beans
1 (10 oz) can tomatoes with green chilies
1/2 cup chopped cilantro
12 oz pepper jack cheese, shredded about 3 cups
1 bag corn chips
In a dutch oven or large pot, add beef and cook for 5 minutes. Add the onions, garlic, chili powder and cumin and cook over med-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, about 15 minutes, until thick. Season with salt and pepper. Stir in cilantro, then top with cheese, cover and let stand until cheese is melted, 5-10 minutes. Place a handful of corn chips in each of 4 bowls. Top with chili and serve.
Serves 6

Tuesday, September 29, 2009

Easy Chicken Enchiladas

I love Mexican food! I would eat it everyday if I could. I have several enchiladas recipes that I love, but this is one of my top 3 favs. Served with rice and beans=yummy!! Easy Chicken Enchiladas
1 can (10 oz) enchilada sauce, divided
4 oz cream cheese, cubed
1 1/2 cups salsa
2 cups cooked chicken, cubed
1 can (15 1/2 oz) pinto beans, drained
1 can (4 oz) chopped green chilies
10 flour tortillas (6 inches)
1 cup shredded cheese
shredded lettuce, chopped tomatoes, sour cream and sliced olives
Spoon 1/2 cup enchilada sauce into greased 9x13 pan. In a large saucepan, cook and stir in cream cheese and salsa over med heat for 2-3 minutes or until well blended. Stir in chicken, beans and chilies. Place about 6 tbsp of chicken mixture down center of each tortilla. Roll up and place seam side down over sauce. Top with remaining sauce; sprinkle with cheese. Cover and bake at 350* for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and olives if desired.
Serves 5

Monday, September 28, 2009

A God Send!

My kids would live on chicken nuggets if I let them. I hate spending money on the nasty processed stuff, so they don't get them very often. I was thrilled to come across this recipe and love it! I even ate a bunch of these!! I usually make our french fries which are a much healthier choice as well. I will put that recipe on anther day. For now, enjoy!Tender Chicken Nuggets
anna can cook
1 cup seasoned bread crumbs
5 tbsp grated parmesan cheese
2-3 egg whites
splash of water
4 tbsp melted butter
1 lb boneless, skinless chicken breasts, cut into cubes
Beat egg whites and water together in a shallow dish. In a large ziplock bag (or shallow dish) combine breadcrumbs and cheese. Dip chicken pieces in egg whites and then toss in breadcrumbs. Make sure each piece is coated well. Place on a greased baking sheet. Drizzle each piece of chicken with small amount of melted butter. Bake at 400* for 12-15 minutes, or until chicken is no longer pink.
Serve with favorite dipping sauce!

Friday, September 25, 2009

Cinnamon-Sugar Doughnut Muffins

Call me weird but I am not a huge doughnut fan-I am picky about what kinds I like. Strange, I know. I came across this recipe and was curious. They were really fast to make and good to eat! Thanks fellow food bloggers!Cinnamon-Sugar Doughnut Muffins
2 cups flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 large eggs
1 cup plain yogurt (low fat)
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla
Topping:
1/2 stick of butter, melted
1/4 cup sugar
1/2 tsp cinnamon
Preheat oven to 400*. Line muffin tins with baking cups. Whisk flour, baking powder, baking soda, salt and cinnamon in large bowl. In separate bowl, whisk eggs, yogurt, sugar, oil and vanilla. Add flour mixture and mix with light strokes until dry ingredients are just moistened. Don't over mix! Batter should NOT be smooth. Divide among muffin cups and bake till toothpick comes out clean, 10-12 minutes. Meanwhile, melt butter and place in bowl large enough to hold a muffin. Combine cinnamon and sugar in shallow dish. As soon as muffins are done, dip them one at a time in melted butter and then roll in cinnamon-sugar mixture. Set on rack to cool.

Tuesday, September 22, 2009

Root Beer Chicken and Zucchini Spears

I've been trying new things lately and these are two dishes that my husband said were keepers! Sadly, I don't have an outdoor grill, so I have to do my grilling indoors. This chicken was really good, but I think I would have liked it a bit more off a bbq. The zucchini is great and I love that fact that they are baked. It made me feel better about eating a ton of them! My kids loved them too!Root Beer Chicken
2 cans root beer, divided
1/2 cup smoky bbq sauce
1/2 cup dijon mustard, plus 1/4 cup for marinade
brown sugar, if needed
1 lb boneless, skinless chicken breasts
1 tsp each salt and pepper
1 tbsp each paprika and garlic powder
2 tbsp olive oil
In a small saucepan, boil 1 can root beer until think and syrupy, about 30 minutes.
Stir in 1/2 cup each smoky bbq sauce and 1/2 cup dijon. Taste sauce and add brown sugar as needed. Set aside.
Meanwhile, smear chicken with dijon. Sprinkle with salt, pepper, paprika and garlic powder; drizzle with olive oil. Place in a ziplock bag. Pour 2nd can of root beer over chicken in bag. Marinate at least 30 minutes or up to 24 hours.
Grill or broil chicken about 5 minutes per side-basting with 1/2 of the sauce made earlier as you grill. Reserve other half of sauce for dipping.
Zucchini Spears
3 medium zucchini
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
1/4 cup grated parmesan cheese
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp lemon pepper
2 beaten eggs
1/4 cup milk
3 tbsp olive oil
Light ranch or your dipping sauce of choice
Pour olive oil on a small baking sheet, tilting to cover completely. Set aside. Cut off and discard the ends of zucchini. Cut each zucchini in half horizontally. Slice each zucchini half lengthwise into quarters. Depending on size of zucchini, you may be able to slice them to 6-8 spears-just make sure you leave one side with skin.
In a shallow dish, stir together, cornmeal, flour, parm, onion and garlic powder, salt and lemon pepper. In another shallow dish, combine beaten egg and milk.
Roll each zucchini spear in cornmeal mixture, then in egg mixture, then again in cornmeal. Spears should be completely covered. (Or just roll once if you want.)
Place coated spears on oil coated baking sheet-allowing space around each for proper browning. Bake at 400* until all sides are golden and crisp-about 15 minutes. Drain on a paper towel before serving.
Serve with a side of ranch or your favorite dipping sauce.
Serves 4

Monday, September 21, 2009

Fajita Chilaquiles Casserole

I love the combination of spices in this recipe! The casserole is good, but I have also used the combo of spices for regular fajitas. The cinnamon is a great twist!!
Fajita Chilaquiles Casserole
adapted from Rachael Ray
8 flour tortillas
Cooking spray
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp cumin
1 tbsp cinnamon
1 tbsp chili powder
1 tsp dried oregano
salt and ground black pepper
2 lbs boneless, skinless chicken breasts
4 tbsp oil, divided
2 cups (approx) chicken stock
2 red bell peppers, seeded and thinly sliced
2 red onions, thinly sliced
3-4 cloves garlic, finely chopped or grated
2 limes, zest of 1 and juice of 2 divided
1/4 cup cilantro or flat-leaf parsley
1 cup shredded pepper jack cheese
salsa, to garnish

Preheat oven to 400*. On a baking sheet, toss tortilla strips with some cooking spray and bake in the oven until golden brown, about 10 minutes. Toss halfway through the cooking time so they get brown on all sides.
In a small bowl, combine the onion power, garlic powder, cumin, cinnamon, chili powder, oregano salt and pepper. Toss your chicken with the spice mixture and reserve. Place a large skillet over medium-high heat; heat about 2 tbsp of oil. Add the meat to the pan and sear until golden brown and cooked through, 5-6 minutes. Add the chicken stock to the pan and cook to reduce, 3-4 minutes.
While the meat is cooking, place a second large skillet over high heat with 2 turns of the pan of oil, about 2 tbsp. Add the peppers, onions and garlic to the pan, and cook until brown around the edges and tender, 3-4 minutes. Add the zest and juice of 1 lime, chopped herbs salt and pepper to the pan; toss to combine and reserve.
When everything is ready, toss the meat, pepper and onion, and toasted tortilla strips together into a casserole dish. Top with the cheese and melt under the broiler. Garnish with juice of remaining lime, sour cream and salsa.
Serves 4

Monday, September 14, 2009

Sweet Potato Shepherds Pie

So I am getting ready to break out my fall recipes- it is my favorite time of year! And the fact that I have delicious recipes to go along with our cooler evening doesn't hurt either. I made this as a preview of good things to come the next couple of months!Sweet Potato Shepherds Pie
2 lb ground turkey, ground turkey breast or
chopped leftover turkey
salt and fresh ground pepper
2 tsp poultry seasoning
2 1/2 lbs sweet potatoes
1 lg onion, chopped or grated
2 large carrots, peeled and grated
4 Tbsp butter
2 Tbsp flour
2 cups turkey or chicken broth
a few dashes of worcestershire sauce
1 (10 oz) box frozen peas
1/3 ripe banana-enough for 4-5 slices
a few dashes of hot sauce
2 cups shredded sharp cheddar cheese
Preheat oven to 425*. In a deep skillet or a dutch oven cook turkey and season with salt, pepper and poultry seasoning. Place sweet potatoes in a medium pot, cover with cold water, cover the pot, bring to a boil, season with salt and cook 15 minutes, or until potatoes are tender.
Add onions and carrots to the turkey. Stir and cook for 5 minutes. While the vegetables are cooking, heat 2 Tbsp of the butter in a small pot over medium heat. Add the flour to the melted butter and whisk for 1 minute, then whisk in stock and season with salt, pepper and the worcestershire sauce. Cook for a few minutes to thicken.
Stir the peas into the meat mixture and turn off heat. Drain potatoes and return the pot to the heat. Add remaining 2 Tbsp butter and melt over medium heat. Peel and slice banana and add it with the potatoes to the pot. Season with salt and pepper and hot sauce. Mash the potatoes and banana to combine; adjust seasoning. Top the meat mixture with potato mixture. Cover the potatoes with the cheese and set in the oven. Bake to melt the cheese, about 5 minutes.


Saturday, September 12, 2009

Stuffed Peaches

Before peaches go out of season you have to try this recipe! It is seriously so yummy!! This will be made every summer from now on! They are so good warm, right out of the oven. Stuffed Peaches
crazibeautiful
3 large ripe peaches, each cut in half and pitted
2 Tbsp butter
1 Tbsp brown sugar
1 egg beaten, only use about 1/4 tsp of it
1 1/2 cups coarsely chopped bordeaux cookies (pepperidge farm)
1/2 tsp vanilla
1-2 Tbsp quick oatmeal
1 Tbsp finely chopped almonds
cinnamon
Preheat oven to 350. Scoop out and reserve half of flesh from peach half. Grease shallow dish or ceramic baking dish with butter. Place peach, hallow side up, in dish. Chop reserved peach flesh. Stir in egg, vanilla, oatmeal and crushed cookies. Spoon evenly into peach halves.
Sprinkle peaches with crushed cookies, almonds and cinnamon. Bake 15-20 minutes or until peaches are softened and topping is browned. Served in a bed of whipped cream.
Serves 6

Tuesday, September 8, 2009

Cupcake Creations

I love cupcakes! They go with everything!! This week I tried a few new things and these were a favorite! Pink Lemonade Cupcakes and Root Beer Float CupcakesPink Lemonade Cupcakes
101 Gourmet Cupcakes
1 box white cake mix
1/2 cup buttermilk
1/3 cup pink lemonade concentrate
3 eggs
1-2 drops red food coloring
Mix ingredients together and pour into prepared cupcake pans, filling 3/4 full.
Bake at 350 for 15-18 minutes. Let cool completely.
Pink Lemonade Icing
8 Tbsp butter
3 3/4 cup powdered sugar
3-4 Tbsp milk
3-4 drops red food coloring
1 tsp lemon extract
Beat butter until fluffy and gradually mix in the sugar and milk. Add food coloring and extract and mix well. Frost cooled cupcakes

Root Beer Float Cupcakes
1 box white cake mix
1 cup favorite root beer
Mix together and fill prepared cupcake pans 3/4 full. Bake on 350 for 15-18 minutes. Cool completely.
Root Beer Icing
8 Tbsp butter
3 3/4 cup powdered sugar
3-4 Tbsp milk
1-2 tsp root beer extract
Beat butter until light and fluffy. Gradually add sugar and milk. Add root beer extract and mix well. Frost cooled cupcakes.

Tuesday, September 1, 2009

For Ryan: Pumpkin Spice Cookies

Pumpkin Spice Cookies
2 packages spice cake mix
1 large can of pumpkin
1 package of chocolate chips
Combine everything together and drop by large spoonfuls on greased cookie sheets. Bake at 375* for about 10 minutes.

Tuesday, August 25, 2009

Belated Birthdays

This weekend we finally celebrated some family birthdays. My Mom turned 50 in July and the poor lady never had a cake! Sunday night we celebrated Mom's birthday as well as my brother's Danny and Ben. My Mom and Danny happen to love to same dessert-Mock Eclair Cake. These pictures are horrible-I apologize!!
Mock Eclair Cake
my mom
1 box graham crackers
2 small packages instant vanilla pudding
3 1/2 cups cold milk
8 oz Cool Whip

Line a 9x13 pan with graham crackers. Mix pudding and milk; fold in Cool Whip. Spoon 1/2 of pudding onto crackers. Layer crackers on top, then spoon the remaining pudding mixture on the crackers. Add another layer of crackers. Frost with frosting below.
Frosting:
2 tbsp margarine-softened or melted
2 cups powdered sugar
3 tbsp cocoa
milk to thin, enough to spread

Chill 3-4 hours before serving



Ben wanted something with pineapple in it-so I opted for a Pina Colada Cake.
Again-sorry about the bad pictures!

Pina Colada Cake
101 things to do with a cake mix
1 yellow cake mix
1 (20 oz) can crushed pineapple, drained
2 (14 oz) cans sweetened condensed milk
8 oz whipped topping
2/3 cup coconut
Prepare cake according to package directions. Mix 1/2 can of pineapple into batter. Bake according to package directions. With a fork, poke holes in warm cake at 1-inch intervals. Pour sweetened condensed milk evenly over cake. Allow cake to cool. Spread whipped topping over cake. Sprinkle with remaining pineapple and coconut.

Monday, August 24, 2009

Grilled Moroccon-Spiced Turkey Burgers with Mango Chutney Slaw

This was a new recipe I tried and it was so flavorful! We loved it and will be putting this in our favorite pile.
Grilled Moroccan-Spiced Turkey Burgers with Mango Chutney Slaw
adapted from Rachael Ray
3 1/2 -4 lbs ground turkey
2 tbsp cumin
1 tsp ground turmeric
2 tsp sweet or smoked paprika
1 tbsp coriander
1 tsp cayenne pepper
1 tbsp curry powder
1 small onion, grated
3 garlic cloves, chopped
1/4 cup fresh cilantro, chopped
zest of 1 lemon (and juice)
salt and pepper
extra virgin olive oil
1/2 cup prepared mango chutney
3/4 cup plain yogurt
prepared cabbage mix
8 pita breads
Preheat grill pan to medium high. Combine turkey, cumin, turmeric, paprika, coriander, cayenne, curry powder, onion, garlic, cilantro lemon zest, salt and pepper in a bowl and mix well to distribute spices.
Form the mixture into 8 large patties about 1 inch thick. Drizzle pan with extra virgin olive oil and grill them for 6 minutes on each side or until cooked through.
While burgers are grilling, chop chutney, breaking up large chunks. Transfer to bowl and mix with lemon juice and yogurt. Add cabbage mix and a little salt and pepper; toss to combine.
When burgers are done, put pitas on grill and heat on each side to warm up. Open pockets in each pita, nestle a burger inside each and spoon in some mango-chutney slaw.
Serves 8

Sunday, August 23, 2009

Weekend Treats

It has been a crazy weekend and it still isn't over so-recipes to come soon. I was asked to make treats for a Safari themed baby shower this weekend and this is what I cam up with. (The internet is a beautiful thing!) I made safari animal cupcakes and cheesecake pops. They turned out pretty cute! Thanks for the opportunity Maggie-I had fun creating!

Thursday, August 20, 2009

Moo Shu Noodles

I came across this recipe earlier in the week and was curious-would it really be as good as a eating out? I wish I could get a good picture of my food after I am finished cooking it-my pictures never do the food justice! We loved this dish-my husband said it was a definite keeper.
Moo Shu Noodles
adapted from Rachael Ray
12 oz fettuccine
3 Tbsp canola or vegetable oil, divided
3 eggs, beaten
3 medium boneless pork chops, thinly sliced
black pepper
3 scallions, thinly sliced
2 Tbsp ginger (about 2 inch piece) peeled and grated
3-4 cloves garlic, grated
1/2 lb mushrooms, stems removed and caps thinly sliced
1/4 cup hoisin sauce
3 Tbsp soy sauce
1/2 small head napa cabbage, thinly sliced
1/2 cup chicken broth
Place a large pot of water over high heat to boil. Add salt and pasta once water is boiling-cook to al dente. Drain and reserve. Combine soy sauce and hoisin sauce and set aside. In a 12" skillet, heat 1 Tbsp of oil over high heat. Add eggs and scramble-reserve on plate and keep warm. In same skillet, heat 2 Tbsp oil and season pork with pepper. Add to pan and cook about 5 minutes or until juices run clear. Reserve with eggs and keep warm.
Add scallions, ginger and garlic to pan; saute until aromatic and scallions are tender, about 1 minute. Add mushrooms and stir fry until golden brown, 4-5 minutes. Add cabbage and stir fry until tender, about 3 minutes. When cabbage is tender, add pork and eggs back to pan, along with hoisin-soy mixture and chicken broth. Stir fry until fully heated through, about 1 minute and toss with reserved pasta. Cook to heat through and serve.
Serves 6-8

Wednesday, August 19, 2009

Blueberry Rolls

Are you sick of blueberries yet? Not me!! In fact I still have a couple more recipes to try before the end of the month. I came across these a few weeks ago and had to give them a try. I like that you have the option to make them all at once, or make them in 2 parts. That worked out well for me yesterday because 10 minutes after I started the dough I decided to go shopping with my Mom. So, I threw the dough in the fridge and finished the recipe later that night so my husband could have some for breakfast! At breakfast this morning my 3 year old said, "Thank you Mommy for making me blueberry rolls." I guess we'll be making this one again!
Blueberry Rolls
Dough~
2 Tbsp yeast
1/2 cup warm water
3/4 cup warm milk
1/2 cup butter
2 large eggs
1 cup sugar
1 tsp salt
1 tsp vanilla
4 1/2 cups all-purpose flour
1 Tbsp melted butter for brushing
Measure milk and water in microwave safe cup. Heat until almost boiling. Remove and add sliced of butter, stirring until completely melted. Add vanilla and set aside.
Add sugar, salt and eggs to a mixing bowl, beating until smooth. (I used my Bosch) Add warm milk mixture and half of the flour with yeast. Blend on low speed until flour is incorporated. Add additional flour until dough cleans sides of bowl. Continue kneading about 5 minutes until dough is smooth and elastic. (My dough was still really sticky at this point, but I didn't have any problems with it).
Add about 1-2 Tbsp oil to large bowl, tipping and rotating until oil coats bottom. Place dough in bowl, then turn to coat in oil. Cover with plastic wrap and refrigerate overnight-(or as long as you want). You may also proceed without refrigerating if desired.
In the morning, the dough will be hard. Let rest on counter until just cool or at room temp. Roll it out in a large rectangle (on a lightly floured surface). Brush with 1 Tbsp butter. Preheat oven to 350*. Grease a baking sheet.
Blueberry filling~
1 pint fresh blueberries
1/2 cup sugar
1 Tbsp flour
2 tsp cinnamon
In a medium bowl, mix the blueberries, sugar, flour and cinnamon until well coated. Spread evenly over dough. Lightly press with hands so berries stick to dough. Starting with long side closest to you, begin rolling dough as tightly as you can. Place seam side down. Using a sharp knife, cut the roll into 4 equal pieces. Cut each section into 4-5, 1-2" slices.
Place on greased baking sheet. Cover and allow to rest on counter 45-60 minutes, until risen and puffy. Bake for 30-45 minutes or until tops are golden and berries look juicy and done. Place pan on rack to cool.
Icing~
1-2 cups confectioners sugar
2 tsp
milk-adjust to spreading consistency
To make icing, whisk sugar, vanilla and milk until thin-but not too thin-it should cling nicely to back of spoon. You may frost them while still warm in the pan. Let icing harden-serve at room temperature.

Monday, August 17, 2009

Chicken and Rice

This evening was a bit crazy so I only had time to take pictures of my 3 year old devouring dinner. Tonight I made his favorite chicken and rice. My mom got this recipe from my grandma and the first ward she was in after she was married. It has been a family favorite for as long as I can remember and now I get to watch my little family enjoy it. Adam asks for this meal all the time! Even for breakfast and lunch!
Chicken and Rice
1 can cream of celery soup
1 can cream of chicken soup
1 soup can of milk
1 cup of rice
Mix all of these together in a greased 9x13 pan.
Lay 4-12 pieces of chicken on top of rice mixture. (Mom always used thighs and drumsticks-I always use chicken breast). Sprinkle 1 envelope Onion Soup Mix over all.
Cover and bake 1 1/2 hours at 325*.
(works great in crock-pot too).