Sunday, June 21, 2015

Baked Thai Salmon

Oh yes, this as good as it sounds! Easy, healthy, yummy! I make salmon a few times a month so I was excited for a new salmon recipe. ifoodreal.com thank you for this amazing recipe!

Baked Thai Salmon

5-6 sockeye salmon fillets
pinch of salt
1/2 cup + 2 Tblsp Thai sweet chili sauce, divided
2-3 Tblsp green onions, chopped
cooking spray

In large baking dish, lay down salmon fillets in a row. Each fillet, sprinkle with a pinch of salt and top with 1 Tblsp thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom, and sides. Cover and let marinate in the fridge for atleast 2 hours, overnight is the best. Up to 24 hours.
Turn on oven broiler on high and position top over rack 5" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down. Coat with remaining marinade from the dish.
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot, garnished with chopped green onions, brown rice or quinoa on the side. EnJOY!

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

This is such a super quick and easy salad recipe but delish and filling. I slightly adapted this recipe from joyfulhealthyeats.com

Avocado Caprese Chicken Salad with Balsamic Vinaigrette

2 boneless skinless chicken breasts
salt and pepper to season chicken
1 cup halved fresh mozzarella balls
1-2 avocados, diced
8 cups fresh spring mix salad, or spinach
1 cup cherry tomatoes, halved or whole
1/4 cup fresh diced basil

Balsamic Vinaigrette:

1 garlic clove, minced
1 tsp dry basil
1 Tblsp dijon mustard
1 Tblsp lemon juice
1/4 cup balsamic vinegar
1/3 cup olive oil
salt and pepper to taste

In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic, salt and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil and vinegar separation. Set aside.
Heat grill to medium heat. Add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
To assemble salad, top your lettuce of choice with avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken. Serve with balsamic vinaigrette. EnJOY!

Island Pork Tenderloin


Ok! So this is how you cook pork tenderloin eh?! Seriously, this is a must try! This is my all time favorite pork recipe everrrrrrrrrr! So juicy, so full of flavor, absolutely amazing! littlebcooks.blogspot.com you are my hero for this recipe!

Island Pork Tenderloin

For the Spice Rub:

2 tsp salt
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2 and 1/4- 2 and 1/2 lbs total) trimmed
2 Tblsp olive oil

For the Glaze:

3/4 cup packed dark brown sugar (I only used 1/2 cup)
2 Tblsp finely chopped garlic
1 Tblsp tobasco sauce

Stir the spice rub ingredients together in a small bowl and rub all over the pork. Heat oil in ovenproof 12 inch heavy skillet over medium high heat. (I used my large cast iron skillet). Brown pork, turning occasionally, about 4-5 minutes total. Remove from heat, but leave pork in skillet.
Stir together brown sugar, garlic and Tabasco in a small bowl. Pat the mixture on top of the pork. Place skillet in the oven at 350. Roast in oven until thermometer inserted diagonally into the center of each tenderloin registers 140 degrees, about 20 minutes. Let pork stand in skillet, loosely covered with foil for 10 minutes. Slice and serve. EnJOY!







Strawberry Lemonade Punch

I love a good "mocktale"! This one is so tasty! Thanks to thefrugalgirls.com for sharing this amazing drink recipe!

Strawberry Lemonade Punch

1 pckge frozen strawberries (16oz) thawed
1 can minute maid lemonade frozen concentrate (12oz) thawed
1/2 cup sugar (I only used 1/4 cup)
2 liter bottle of sprite, chilled

Blend thawed strawberries, sugar, and thawed lemonade concentrate in blender, until well blended. Pour mixture into large punch bowl.
Then slowly pour in chilled 2-liter of sprite into large punch bowl. Stir well. EnJOY!

Slow Cooker Cashew Chicken

Oh mama! Winner Winner Chicken Dinner as Guy F. would say! This recipe is from therecipecritic.com and so flavorful!

Slow Cooker Cashew Chicken

2 lbs boneless skinless chicken breasts, cut into bite sized pieces
3 Tblsp cornstarch
1/2 tsp black pepper
1 Tblsp canola oil
1/2 cup soy sauce
4 Tblsp rice wine vinegar
4 Tblsp ketchup
2 Tblsp sweet chili sauce
2 Tblsp brown sugar
2 garlic cloves, minced
1 tsp grated fresh ginger
1/4 tsp red pepper flakes
1 cup cashews
2 green onions, chopped, for garnish
Cooked brown rice; optional, to serve with.

Combine cornstarch and pepper in resealable plastic bag. Add bite sized pieces of chicken, shake to coat with cornstarch mixture.
Heat oil in skillet over medium high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you like your cashews soft then add to the cooking process, if you like more of a crunch then wait to add them until just before serving time.)
Cook low for 3-4 hours.
Serve over brown rice. EnJOY!

Harvest Cobb Salad

Who says salads have to be bland?! Not this one! Thank you damndelicious.net for sharing this amazing salad recipe! I loved the dressing but you can really use any kind of dressing you want.

Harvest Cobb Salad

4 slices bacon, cooked and diced
2 large eggs, hard boiled and chopped
6 cups chopped romaine lettuce, or spinach
1 apple, diced
1 pear, diced
1/2 cup pecan halves
1/3 cup dried cranberries
1/3 cup crumbled goat cheese (I used blue cheese)

Poppy Seed Dressing

1/3 cup mayo
1/4 cup milk
2 Tblsp sugar
1 Tblsp apple cider vinegar
1 Tblsp poppy seeds

To make the poppy seed dressing, whisk together mayo, milk, sugar, apple cider vinegar and poppy seeds in a small bowl; refrigerate until ready to use.
To assemble salad, place lettuce in large bowl; top with arranged rows of cooked and chopped bacon, hard boiled and chopped eggs, apple pear, pecans, cranberries and goat cheese. Serve immediately with poppy seed dressing. EnJOY!

Thursday, June 4, 2015

Strawberry Cheesecake Mousse

I am making this recipe for an upcoming wedding and I am so excited about it! This is such a smooth, creamy amazing dessert! You have to try this one! Thanks iheartnaptime.net

Strawberry Cheesecake Mousse:

For the crust:

3/4 cups graham cracker crumbs (from about 5 graham crackers)
2 Tblsp butter, melted
1 tsp sugar

For the mousse:

1/2 cup heavy whipping cream
1/3 cup plus 2 Tblsp powdered sugar, divided
8 oz cream cheese
1 cup fresh strawberries, pureed to make about 1/2 cup
1/2 tsp vanilla extract
fresh strawberries for garnish

For the crust, preheat the oven to 350. Mix graham cracker crumbs with the butter and sugar, press into a small baking dish or pie plate. Bake 8-10 minutes, or until golden. Remove and let cool.
For the mousse, whip the cream in a large bowl or the bowl of a stand mixer until stiff peaks form. Beat in two  Tblsp of powdered sugar and set aside.
Beat together the cream cheese and 1/3 cup powdered sugar until smooth, then add the vanilla. Mix in the strawberry puree until evenly distributed. Gently fold in the whipped cream. To serve, crumble the graham cracker crust into the bottom of the serving dishes. Top with mousse and garnish with fresh strawberries. Refrigerate 15 minutes or until ready to serve. EnJOY!

Banana PB Crispy Treats

These are such a fun little treat/snack for the kids, ok I ate some too. Super quick and easy but the kids think its the coolest!

Banana PB Crispy Treats

2 Banana's peeled, sliced into 3 sections
Creamy Peanut Butter
Rice Krispy Cereal

Put a smooth layer of peanut butter on banana slice, then coat in rice krispie cereal. EnJOY!

Strawberry Brie Waffle Bites

I needed a fun finger food recipe for a girls night I was going to and this one was a cool different recipe I had to try! Note to self, cheese sticks to plates. So either drizzle some syrup under the cheese before you plate, or put them on parchment paper. Thank you lemontreedwelling.com

Strawberry Brie Waffle Bites

12 strawberries, cut into 24 rings; tops and bottoms will not be used
2-3 waffles, cut into a total of 24 pieces
1 brie cheese wedge, cut into 24 pieces
maple syrup, for drizzling or dipping

Use tooth picks to assemble waffle bites. Cheese first, then strawberry slice then waffle and drizzle syrup on top. EnJOY!

4 Ingredient Strawberry Banana Ice Cream

This is such an awesome healthier ice cream recipe! I was skeptical with it not having any added sugar but it was the perfect amount of sweet. I found this recipe on skinnymom.com

4 Ingredient Strawberry Banana Ice Cream

2 bananas, cut into 1 inch slices, frozen
1/2 cup frozen strawberries sliced
2 Tblsp whipping cream
1/2 tsp vanilla

Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours, or preferably overnight.
Remove frozen strawberries and bananas from freezer and pace in food processor, blend until they are the consistency of soft serve ice cream.
Add cream and vanilla and blend until smooth. Transfer ice cream to a freezer container and freeze until solid. EnJOY!

Banana S'mores


Ugh.... where has this recipe been all my life! Yes! We went camping last weekend and I had to try these out, my kids suddenly thought I was the best mother ever, for atleast the 2 minutes it took for them to eat these s'mores!

Banana S'mores

1 banana, peeled
2 Tblsp mini marshmallows
2 Tblsp semi-sweet chocolate chips
2 Tblsp cinnamon toast crunch cereal, or just regular graham crackers, slightly crushed

Preheat grill to medium high heat. Slice banana lengthwise and slightly open. Place ona rectangle of aluminum foil. Insert marsmallows and chocolate chips into the sliced banana. Wrap banana with foil and cook on the grill for 5-6 minutes. Unwrap and top with cereal or graham crumbs. EnJOY!

3 Ingredient No Bake Peanut Butter Oat Squares


Me trying to go without sweets is like complete torture. I was desperate for something sweet but not full of a million calories and fat and this recipe did the trick! cookiesandcups.com is the coolest food blog ever!

3 Ingredient No Bake Peanut Butter Oat Squares

1 cup peanut butter
1/2 cup honey (I only use 1/4 cup)
3 cups rolled oats

Line an 8x8 pan with foil and spray lightly with non stick spray. Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats. Press into prepared pan. Place in refrigerator until set. Cut into squares. EnJOY!



Peanut Butter Energy Bites

These are the easiest, fastest, most awesome have on hand snack ever! These have really helped me when Im dying for something sweet! thank you crunchycreamysweet.com

Peanut Butter Energy Bites

1 1/2 cups old fashioned oats
1/2 cup unsweetened coconut
1/2 cup ground flaxseed
1/4 cup mini chocolate chips
1/2 cup smooth peanut butter
1/3 cup honey
1/2 tsp almond or vanilla extract

Place all ingredients in a large mixing bowl. Stir to combine. Scoop the mixture with a small cookie scoop. Place on parchment paper, onto a baking sheet. Chill in fridge until set, about 1 hour. Store in a closed container in fridge. I like to store mine in freezer to put in lunch boxes. EnJOY!

Apple Almond Energy Bites

In my quest to finding healthier snack options during the day, I came across this recipe and had to give it a shot. Delish! My first batch came out to wet, just add a little extra oats if yours is as well. These are awesome!

Apple Almond Energy Bites

2 cups rolled oats
1 apple sliced
1 cup almond butter
2 Tblsp chia seeds
2 tsp cinnamon
Optional: 1 Tblsp maple syrup, honey or agave

Combine all ingredients in the food processor. If the mixture looks a little wet, add more oats. Roll into balls or use a cookie scoop to drop balls onto parchment paper lined cookie sheet. Chill in fridge for atleast 30 min. I freeze mine if I am sending them in my kids lunch boxes for school so they hold up. EnJOY!

Southwestern Chopped Salad with Cilantro Dressing

I have been playing with so many different types of salads and healthier dressings, this one is awesome! Super creamy and flavorful! from www.thegardengrazer.com

Southwestern Chopped Salad with Cilantro Dressing

1 large head of romaine (or any preferred lettuce)
15oz can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions
Avocado
Optional: Seasoned ground turkey

Dressing:

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain yogurt)
2 Tblsp fresh lime juice (about 1/2 lime), or more to taste
1/2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white wine vinegar
1/8 tsp salt
cumin to taste
agave or honey to taste

Make the dressing: puree all ingredients in a food processor or blender until smooth. Taste and adjust seasonings if needed.
Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing. EnJOY!

Thursday, May 21, 2015

S'mores Dip

Oh mama... I made this dip for some guests the other night and I begged them to eat it all so that there would be none left to tempt me.... this is just.... amazing!!! So simple, so good, so quick, so dangerous!

S'mores Dip

1 Tblsp butter
12 oz milk chocolate chips
1 (10oz) bag mini mallows, or large marshmallows cut in half
Graham crackers, broken into squares

Preheat oven to 475. Melt butter in cast iron skillet. Add an even layer of milk chocolate chips (don't add too many or it won't melt as evenly). Add an even layer of mini marshmallow on top. Bake for a few minutes, until mallows are golden on top. Let cool 5 minutes. Serve with graham crackers. EnJOY!

Peach Frozen Yogurt

Lately myself and my family have made some life changes and part of it is eating very minimal sugar. Ug. So after pulling my hair out for a few weeks, I've been trying to find new delish and not so naughty desserts. This one is definitely a keeper! Thanks justataste.com

Peach Frozen Yogurt

1 (16 oz) bag of frozen peaches or 4 cups fresh peaches, frozen solid
3 Tblsp agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tblsp fresh lemon juice

Add the frozen peaches, agave nectar or honey, yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month. EnJOY!

Coconut Shrimp Curry


jocooks.com is such an awesome blog! An awesome cook/friend of mine (Rachel Webb you rock) shared this recipe from this blog recently, so delish! A new favorite!

Coconut Shrimp Curry

For the shrimp marinade

1/4 tsp salt
1/4 tsp freshly ground black pepper
1/7 tsp cayenne pepper
2 Tblsp lemon juice
1 lb extra-large shrimp, peeled anad deveined

For the sauce

1 Tblsp vegetable oil
1 medium onion, chopped
3 garlic cloves, minced
1 Tblsp minced fresh ginger
1/2 tsp freshly ground black pepper
1 tsp salt or to taste
1/2 tsp turmeric
2 tsp ground coriander
1 tsp curry powder
1 (14.5 oz) can diced tomatoes, undrained
1 can (5.5 oz) coconut milk (I used light)
fresh cilantro or parsley for garnish
cooked rice for serving (I used brown rice)

In small bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
While the shrimp is marinating, heat the oil in a medium size pot. To it, add the onion and cook for 2-3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after. Add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade. Cook for atleast another 5 minutes or until the shrimp is pink and cooked through.
Serve over hot rice and garnish with cilantro or parsley. EnJOY!

Avocado Pasta

Ok lets get to the healthier recipes.... but still tasty! I found this healthier version of a creamy pesto pasta from damndelicious.net and I am a big fan!

Avocado Pasta

12 oz whole wheat pasta
2 ripe avocados, halved, seeded and peeled
1/2 cup fresh basil leaves
2 cloves garlic
2 Tblsp freshly squeezed lemon juice
kosher salt and freshly ground black pepper, to taste
1/3 cup olive oil
1 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained and rinsed ( I left this out, I absolutely hate corn in pasta)

In a large pot of boiling salt water, cook pasta according to package instructions; drain well.
To make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
In a large bowl, combine pasta, avocado sauce, cherry tomatoes, and corn (if your into that sort of thing).
Serve immediately. EnJOY!

Philly Cheese Steak Sandwiches



Oh my heck... I though Id surprise my hubby a few months ago with one of his favorite sandwiches, centercutcook.com really came through with this recipe! So easy and so good. The only piece of advice, don't get the most expensive choice of meat to make this or you will pay a hefty price! So delish, but I paid a fortune to have my local butcher slice up some rib eye for me and I didnt realize until after he had sliced and packaged it for me how much it would be! Yikes!

Philly Cheese Steak Sandwiches

1 small yellow onion, thinly sliced
1/2 of a green bell pepper, thinly sliced
4-6 oz button mushrooms, sliced
salt and pepper for seasoning
1 and 1/4 lbs top sirloin or skirt steak (or if you want it extra delish use rib eye)
1-2 Tblsp vegitable oil
4 soft hoagie rolls (get good quality)
8 white american cheese slices or 8 pepper jack cheese slices ( I used provolone as well)
mayo or chipotle mayo

Chipotle Mayo Ingredients

1/2 cup mayo
1 chipotle pepper in adobo sauce
1/2 Tblsp sauce from the adobo pepper can
1 Tblsp lime juice
dash of salt
dash of pepper

1 hour before cooking, place steak in the freezer. (If your local grocery store butcher will slice your meat thin for you, you can skip this step).
When your ready to start cooking, pre-heat your oven to 400 degrees.
Melt 1 Tblsp butter in a large skillet over medium heat. Cook veggies until tender.
While the veggies are cooking, remove the steak from the freezer and use a very sharp knife to slice the meat as thinly as possible against the grain.
When the veggies are done cooking, heat 1 Tblsp canola oil over medium high heat.
Place 4 hoagie rolls in the oven for 5-7 minutes or until nice and warm, but not crunchy.
Add half the meat to the pan and season with a bit of salt and pepper. Cook for a few minutes until it is cooked through. Set aside.
Heat a bit more oil if needed and cook the other half of the meat, seasoning with salt and pepper. Return the first batch of meat to the pan, stir in veggies if you wish, and top with cheese. Use 8 pepper jack cheese slices for a spicy version, or 8 white american cheese slices for a classic version. Place the cheese over the meat and when it starts to melt, stir the cheese into the meat and veggie mixture.
Divide the meat among the 4 hoagie rolls.
If using chipotle mayo, combine all ingredients in a blender (may, chipotle pepper, chipotle sauce, lime juice, salt and pepper) and slather desired amount on each roll. Otherwise spread a thin layer of regular mayo on the roll. Cut in half and serve immediately. EnJOY!

Pad Thai


Oh how I love Pad Thai! When I was pregnant with my twins, all I could hold down was Thai Food. So when I saw this recipe on rachelschultz.com I had to give it a try! So delish!

Pad Thai

8 oz pad thai noodles
2 eggs
1 batch of pad thai sauce (see below for recipe)
3 cooked chicken breasts, sliced (I used shrimp)
1 cup bean sprouts
1 cup cilantro
3 green onions, sliced
1/2 cup chopped peanuts

Prepare noodles according to package directions. Meanwhile, scramble eggs for about 2 minutes and set aside. In a large skillet, combine noodles, chicken and sauce. Top with bean sprouts, cilantro, green onion, and peanuts. EnJOY!

Sauce

3 Tblsp soy sauce
1 Tblsp siracha
2 Tblsp lime juice
2 Tblsp canola oil
2 Tblsp brown sugar

Whisk together ingredients. Serve over pad thai.

Earth Day Treats





My son's first grade class had an earth day party recently so I had some fun searching out some cool little treats on pinterest!

Ants on a Log

Ok so ingredients and directions are not really needed for this one, but just incase, just spread some peanut butter on celery and throw some ants/ raisins on and baddabing!

Earth Day Cupcakes

1 box yellow cake mix, plus any ingredients needed to make it
blue and green food coloring
buttercream frosting

Preheat oven to 350. Prepare 1 box yellow cake mix according to pacakge directions. Put half of the mixture into another bowl. Place 2 drops of blue food coloring in one bowl with half of the cake mix and 2 drops of green food coloring in the other bowl.
Place paper muffin cups into muffin tin. Using small ice cream scoop, Put one scoop of the blue colored cake mix in one muffin cup and put one scoop of green colored cake mix next to the blue mix in the same cup. Repeat steps in remaining muffin cups. Bake for approx. 15 minutes or until toothpick comes out of cupcake clean. Let cool.
For frosting, color half of the buttercream frosting blue and the other green. Frost the cupcake with blue frosting. Then using the green frosting, make a few "earth shapes" or continents. Or just put one green dallop on top, however you think it looks best.

Dirt Pudding

6 oz chocolate pudding mix
4 cups milk, to prepare pudding mix (or as much as directed on mix)
14 oz condensed milk
8 oz cream cheese
12 oz cool whip
18 oz oreo cookies
1 package gummy worms

Make chocolate pudding according to box and place in fridge. Chop up all oreos in food processor. Cover bottom of 9x13 glass pan with a thin layer of oreos. Beat condensed milk, cool whip, and cream cheese in a large bowl until well mixed.
Cover bottom layer of oreos with chocolate pudding. Layer cream mix. layer remaining oreos on top. Refrigerate for 20 minutes. Place worms on top. EnJOY!

Stuffed Honey-Ham Biscuits

I found this fun, deliscous and easy recipe at pillsbury.com for a cooking class I was doing for a sweet young man. We both loved it!

Stuffed Honey-Ham Biscuits

1 can (8 biscuits) Pillsbury Grands Flaky layer refrigerated biscuits
8 slices swiss cheese
8 slices deli cooked ham
1/4 cup honey

Heat oven to 350. Spray a cookie sheet with pam spray. Seperate dough into 8 biscuits. Cut slit on 1 side of each biscuit, forming a deep pocket. Place 1 slice of cheese inside each pocket. Top cheese with 1 slice of ham and 1 teaspoon honey.
Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits, cheese, ham and honey.
Bake 15 minutes or until golden brown. Remove from cookie sheet to serving plate. Drizzle remaining honey over tops. Serve immediately. EnJOY!

Bang Bang Shrimp

So I had to try damndelicious.net recipe for Bang Bang Shrimp after the chicken version was so awesome! There is only a slight difference between the two but I love them both the same!

Bang Bang Shrimp

1/2 cup vegetable oil, or more as needed
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
1 Tblsp hot sauce
kosher salt and freshly ground black pepper, to taste
1 cup panko bread crumbs
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1 lb medium shrimp, peeled and deveined

Sauce

1/4 cup mayo
2 Tblsp sweet chili sauce
1 Tblsp honey
1 tsp rice vinegar

To make the sauce, whisk together mayo, sweet chili sauce, honey and rice vinegar in a small bowl; set aside. Heat veggie oil in large skillet over medium high heat.
In large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside. In a large bowl, combine panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
Working one at a time, dip shrimp into buttermilk mixture, then dredge in panko mixture, pressing to coat.
Working in batches, add shrimp to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce. EnJOY!

Bang Bang Chicken

Oh mama, this recipe is so good! Fun name and fun to eat! I love damndelicious.net

Bang Bang Chicken

1/2 cup vegetable oil, or more as needed
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 large egg
1 Tblsp hot sauce
kosher salt and freshly ground black pepper, to taste
1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
1 cup panko bread crumbs

Sauce

1/4 cup mayo
2 Tblsp sweet chili sauce
1 Tblsp honey
2 tsp Frank's hot sauce

To make the sauce, whisk together mayo, sweet chili sauce, honey and frank's hot sauce in a small bowl; set aside.
Heat veggie oil in large skillet over medium high heat.
In large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel lined plate.
Serve immediately, drizzle with sweet chili sauce. EnJOY!

Cream Cheese Sugar Cookies with Cream Cheese Frosting


Yes! These are a million times better then the basic store bought pre-made sugar cookie dough! Just be prepared, have someone to take all these cookies to or you will want to eat them all! Cookiesandcups.com is such an awesome food blog!

Cream Cheese Sugar Cookies

1 (8oz) package cream cheese, room temp
2 cups butter, room temp
2 cups sugar
2 egg yolks
2 tsp vanilla
1/2 tsp salt
5 -1/4 cups flour

In bowl of a stand mixer, beat cream cheese and butter until creamy, about 2 minutes, scraping sides as necessary.
Add sugar and beat for an additional 3 minutes. Mixture should be fluffy and pale in color. Turn mixer to medium low and add in egg yolks, vanilla and salt and mix until combined.
Turn mixer to low and slowly add in flour. Mix just until all flour is incorporated. Chill dough for at least 2 hours.
When ready to bake, preheat oven to 350 and line baking sheet with parchment paper.
Remove dough from fridge and in portions, roll dough to 1/2 inch thick on a floured surface. Using cookie cutters cut dough and place onto prepared baking sheet. Cookies won't spread too much.
Bake for 10-12 minutes, depending on how large the cookies are that your baking. Transfer to a wire rack to cool completely before icing.

Cream Cheese Frosting

Cream together butter and cream cheese until smooth. Slowly add in powdered sugar and turn the mixer up to medium high and beat until smooth and creamy.
Color with food coloring if desired. EnJOY!

Horchata and Mexican Street Corn



For Cinco De Mayo this year my kids had requests! Shrimp tacos, horchata and mexican corn. I found the horchata recipe on yummyhealthyeasy.com and the corn on sassygirlz.net
So yummy!

Horchata

1-2/3 cups uncooked white long grain rice
5 cups water
2 cinnamon sticks
1/2 cup white sugar
3 cups milk
2 tsp vanilla extract

Pour the rice and 2 cups water in a blender. Blend until the rice begins to break up, about 1 minute. Add the last 3 cups of water and blend for an additional 30 seconds. Let the rice and water sit on the counter for anywhere from 3+ hours.
Strain the rice water into a large pitcher and throw away the rice. Stir the cinnamon sticks, sugar, milk and vanilla into the rice water. Chill. When thoroughly chilled, stir up and pour over ice. Add an extra sprinkle or two of cinnamon if needed. EnJOY!


Mexican Street Corn

4 ears of corn
1 cup sour cream
1/2 cup mayo
1 cup grated parmesan cheese (I would use queso fresco crumbled instead)
1/4 cup cilantro (fresh, rough chop)
1 lime (cut, ready to squeeze)
chili powder (to taste)
salt and pepper (to taste)

Preheat grill. When grill is hot place your already shucked corn on the grill, make sure to leave the core on so you have something to grab it with while eating. In a medium bowl, mix mayo, sour cream and chopped cilantro together. Let the corn get slightly charred on the grill, turn a time or two so it's cooked evenly. Remove from grill and while still hot, smother completely with mayo mixture. Sprinkle chili powder and salt and pepper on corn. Squeeze lime juice on top and sprinkle with cheese. EnJOY!



Nutella Rice Krispy Treats

Mmmm yes... I mean how can you go wrong with this recipe?! Thanks www.chef-in-training.com for this super naughty/heavenly dessert!

Nutella Rice Krispy Treats

6 cups Rice Krispy Cereal
1 (10.5oz) bag mini marshmallows
1/4 cup butter
1 heaping cup Nutella

Topping:
1/2 cup milk chocolate chips
1 cup nutella
1 Tblsp shortening

Measure out Rice Krispies cereal into a large bowl and set aside.
In a medium saucepan over medium heat, melt butter and marshmallows together until smooth.
Once marshmallows and butter have melted together, add 1 heaping cup nutella (do not skimp) and stir until well combined. Pour mixture over the cereal and stir to coat evenly. Press into a greased pan. (I used an 8x8 pan).
To make topping, heat nutella and chocolate chips and shortening in a medium sauce pan over medium heat until smooth. Spread over the top of the rice krispy treats. Stick in the fridge and let it set up. Once they have set, cut into small squares. EnJOY!

Chicken Ciabatta Sandwich and Three Fats Sandwich


So remember that amazing ciabatta sandwich I told you about in my last post? Here it is! Yum yum!!!! I also added another ciabatta sandwich recipe I found on www.alexandracooks.com


Chicken Ciabatta Sandwich

6 Cooked/grilled Chicken Breasts (seasoned with salt and pepper)
1 lb cooked crisp bacon
Bri cheese, sliced thick
1 package Arugula or spinach
6 Ciabatta rolls, sliced in half
1 large yellow onion, sliced and sauteed until caramelized
Balsamic Vinegar

To assemble: Slice fresh ciabatta rolls in half, add sliced bri cheese, then bacon slices, cooked chicken breast, arugula, caramelized onions and drizzle a small amount of balsamic vinegar. EnJOY!

Three Fats Sandwich

Fresh Ciabatta Rolls
Butter, slightly softened
Prosciutto thin sliced (Use Good quality!)
Arugula
Olive oil (Good quality)

Split your rolls in half, spread a little butter on each side. Top one slice of ciabatta with a few slices of really good quality prosciutto, top with a handful of arugula, drizzle with olive oil, top with ciabatta roll. EnJOY!

Ciabatta Rolls









A few months ago I went to a local farmers market and experienced the most incredible sandwich I think I've ever had! (Recipe to be posted next...) The woman running the booth at this market made her ciabatta from scratch for her sandwich so I had to rush home and try making my own version of sandwich. Um... yummmmm! I found this recipe on www.thekitchn.com

Ciabatta Rolls

Step 1:
Biga (pre-ferment)

1/2 cup water
1/2 tsp active-dry yeast
1 cup all purpose flour

Dissolve the yeast in the water. Add the flour and stir to form a thick, gloppy paste. Give it a good fifty or so brisk stirs to build up the gluten. Cover and let sit at room temperature for eight hours, or overnight.
By the next day, the biga will look soupy with many bubbles dotting the surface.

Ciabatta

2 cups + 2 Tablespoons water
1 tsp active dry yeast
Biga
4 cups all purpose flour
2 tsp kosher salt

Dissolve the yeast in the water in the bowl of a standing mixer. Scrape the biga into the water and break it up with your spatula or squeeze it between your hands. You don't need to completely dissolve the biga; just loosen it up and break it into stringy blobs.
Add all of the flour and the salt. Stir to form a thick, very wet dough. Let this rest for 10-20 minutes to give the flour time to absorb the water.
Fit your stand mixer with a dough hook and knead at medium speed for 15-18 minutes (level 5 or 6 on a kitchen aid). Keep a close eye on your mixer as it has a tendency to "walk" on the counter at this speed.
The dough will start off sticking to the bottom and sides of the bowl. Around the 7 minute mark, it will start to pull away from the sides of the bowl, collect around the dough hook, and regularly slap the sides of the bowl. If it doesn't, nudge your mixer speed up a notch. Also, if the dough starts climbing the dough hook, stop the mixer and scrape it down again. By the end of kneading, the dough will look smooth and creamy with a glossy shine. It will puddle back into the bowl once you turn off the mixer, and this is fine.
Cover the bowl and let the dough rise at 70-75 degrees for 2-3 hours, until tripled in bulk.
Dust your work surface heavily with flour. Set two sheets of parchment near your work surface. Scrape the dough out of the bowl onto the flour, taking care not to deflate it too much. Dust the top of the dough with more flour. Using a pastry scraper or pizza wheel, cut the dough in two pieces for loaves or into 16 pieces for rolls.
Brush your hands with flour. Working gently but swiftly, scoop the loaves or the rolls, one at a time from the work surface to the parchment. Press your fingertips about halfway into the dough to dimple the surface and slightly flatten the loaves or rolls. Let them rise, uncovered for 30-40 minutes. When ready to bake, they should look pillowy with many big bubbles just beneath the surface.
Preheat the oven to 475 while the loaves are rising. If you have a baking stone, put it in the oven now.
When ready to bake, slide the loaves, still on the parchment, onto a pizza pan or baking sheet. Transfer them to the oven to cook, either on the baking stone or directly on the baking sheet if you don't have a stone. Bake for 20-30 minutes, until puffed and golden brown. Slip the parchment out from under the loaves and cool completely before eating.
EnJOY!


Monday, April 6, 2015

Avocado Hummus








This is my most favorite hummus recipe ever! So easy to make and so much you can do with it! I like to dip veggies into a bowl of this flavorful dip, I also use it to put on veggie wraps, or turkey and veggie wraps. Thanks cookingclassy.com for this recipe!

Avocado Hummus

1 (15oz) can chick peas (garbanzo beans), well drained
2 medium ripe avocados, cored and peeled
3 Tblsp olive oil, plus more for serving if desired
1 1/2 Tblsp tahini
3 Tblsp fresh lime juice
1 clove garlic, peeled
salt and pepper to taste
1/8 tsp (I use 1 tsp) cumin
2 Tblsp finely chopped cilantro leaves, for topping (I add mine to the mixer)
Optional: Red pepper flakes, for topping (I do not add this)

Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste, about 1/4-1/2 tsp salt and 1/8 tsp pepper. Add cumin and avocados and pulse mixture until smooth and creamy, about 1-2 minutes.
Serve topped with more olive oil if desired and sprinkle with cilantro and pepper flakes if desired. Serve with pita chips or veggies. EnJOY!