Tuesday, November 18, 2014

Vegan/ Gluten Free/dairy free MIni Crunch Bars with Peanut Butter Drizzle

I needed a vegan/gluten free/dairy free recipe for a dessert to share with friends. www.ohsheglows.com is an awesome resource for vegan, gluten free, dairy free recipes. I thought these would be gross for sure but they were actually very tasty!

Vegan/ Gluten Free MIni Crunch Bars with Peanut Butter Drizzle

Crunch bar:
1/2 cup coconut oil
1/2 cup unsweetened cocoa powder
5 Tblsp liquid sweetener (maple syrup, agave, etc.)
pinch of sea salt
1 tsp pure vanilla extract
1 cup rice crisp cereal

Peanut butter shell drizzle:
2 Tblsp all natural peanut butter (or any nut/seed butter of choice)
1-1/2 to 2 tsp coconut oil, as needed to thin out (I left this part out)
1 tsp liquid sweetener

For the crunch bar; line a 8x8 pan with parchment paper, one going each way. In a pot over low heat, gently melt the coconut oil and then whisk in the rest of the crunch bar ingredients (except the rice crisp) to taste. Once the mixture is smooth, remove from heat and stir in the rice crisp cereal. Pour mixture into prepared pan, smooth out and then freeze for 10-15 minutes.
For the peanut butter drizzle; melt the coconut oil and then whisk in the peanut butter and liquid sweetener. Adjust to taste if desired. Scoop into a plastic baggie.
Remove crunch bar from freezer and cut into 12 small bars. Snip a tiny hole in the baggie and drizzle the peanut butter mixture onto the crunch bars.
Return bars to freezer until ready to serve. Store in freezer. EnJOY!

Chocolate Pie



Pioneer Woman is awesome! I can always count on her to dish out killer recipes. Ive tried making a chocolate pie before but this recipe was much easier and actually set up! I love when a recipe works out.

Chocolate Pie

1 whole pie crust, baked and cooled (or you can use an oreo or graham cracker crust)
1-1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
3 cups whole milk
4 whole egg yolks
6-1/2 oz bittersweet chocolate, chopped finely (I use semi sweet or milk)
2 tsp vanilla extract
2 Tblsp butter
whipped cream, for serving

Prepare your pie crust. I used a frozen pre made pie crust from the store and baked according to package directions. Cool. Combine the sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together. Using a spatula, Stir over medium heat until the mixture just barely comes to a boil and becomes thick. Remove from heat. Add the chopped chocolate, vanilla and butter and stir with a spatula until everything is beautifully combined. Pour the pudding into the pie crust (if there is extra just spoon it into small dishes and chill in fridge and snack on it later. Chill pie in fridge for 4 hours uncovered. Cut into slices and serve with whipped cream!
EnJOY!

Peanut Butter Oreo Ice Cream Pie

This very sinful recipe is absolutely heavenly! A must try!!! I found this recipe on www.kevinandamanda.com

Peanut Butter Oreo Ice Cream Pie

1 box oreo cookies
6 Tblsp melted butter
2 cups cold heavy cream
1 (14oz) can sweetened condensed milk
1/2 cup peanut butter
1/2 tsp vanilla extract
1 bottle smuckers chocolate fudge topping

Finely crush about 25 oreos in a food processor.Spray a 9" round pie pan with nonstick cooking spray. Mix oreos with melted butter and spread in the bottom of a 9" round pie pan for the crust. Freeze for about 10 minutes. Meanwhile, lightly crush the remaining oreos into large pieces. Whisk sweetened condensed milk, peanut butter, and vanilla in a large bowl and set aside. Whip the heavy cream to stiff peaks, then fold the whipped cream into the sweetened condensed milk mixture. Pour half of the peanut butter ice cream mixture on top of the frozen oreo crust. Heat chocolate fudge according to the directions on the bottle, and pour half of the bottle in a layer over the ice cream. Add remaining ice cream, hot fudge, and top with the oreo cookie pieces. Freeze for at least 6-8 hours before serving. EnJOY!

Dairy Free Pie Crust

I needed a pie crust recipe that was dairy free for a cooking class I had the privelage of giving a week or so ago with some amazing teenage boys. We were baking apple galettes and this recipe was surprisingly easy to make and tasted great! Perfect for pies, galettes, pastries. I found this recipe on www.thejoyfulpantry.com  and made a few slight changes.

Dairy Free Pie Crust

3/4 cup coconut oil, solid, not melted
2 cups unbleached flour
1/2 tsp salt
6 Tblsp ice cold water, or more as needed

Preheat oven to 400. Combine flour and salt. Cut in the coconut oil until it is mixed through the flour, no bigger than pea-size pieces. You can use a food processor or a pastry cutter. Stir in the water, mixing until just combined. Separate the dough into two  equal portions and pat each into a flat round disc. On a floured surface, with a floured rolling pin, roll out one of the discs until large enough to fill the pie pan with about 1" overlap on all sides.Put the dough into pie pan and press down on the bottom and all sides. Prick the bottom and sides of dough with fork.
If needing a pre baked pie crust, place a piece of tin foil covering the dough and fill with dried beans or popcorn kernels for weights, bake in oven for about 15 minutes or until golden. Let cool, Remove tin foil and weights, then fill with desired fillings.

If making an apple galette, roll out 1/2 of the dough on floured surface with floured rolling pin. Put 2 tsp flour and 2 tsp sugar into the center of the dough and spread evenly. Put your fruit into the center of the circle (about 1 1/2 cups) leaving about 1 inch uncovered dough around the edge. Put 2 Tblsp sugar and a pinch of cinnamon on top of the apples, folding and pleating the dough around the fruit. Brush edges of dough with 1 tsp melted coconut oil and sprinkle with sugar. Bake at 400 for 20-25 minutes or until dough is golden and apples are fork tender. EnJOY!

Bacon and Blue Cheese Coleslaw

I hate coleslaw! Like hate hate! But this coleslaw recipe, oh mama I can't get enough. So good! Thank you Emily Tafa for sharing this most amazing recipe! I can't tell you just how good this coleslaw is, yum!

Bacon and Blue Cheese Coleslaw

1 bag of coleslaw
Marie's coleslaw dressing (1 small bottle, or part of a large)
1 lb of bacon
1 container of blue cheese crumbles, about 1 cup (you can add more if you like it stronger)

Cook the bacon until it is nice and crispy. Set aside on paper towels. Once cooled, crumble the bacon. Mix coleslaw and dressing, blue cheese crumbles and bacon. Chill in fridge until ready to serve. EnJOY!

Monday, November 17, 2014

Honey-Lime Sweet Potato Tacos

Thank you to www.cookingclassy.com for this killer recipe! Ive made a couple of adjustments after making it twice. My husband was skeptical when I made meatless tacos for dinner but the flavor and texture is so good you dont miss the meat at all. This is a great veggie/vegan low fat recipe! Ive also made these with butternut squash and they were just as good.

  Honey-Lime Sweet Potato Tacos

1 1/2 lbs sweet potatoes, peeled and largely diced
4 Tblsp olive oil, divided (I used half the oil)
1 1/2 tsp cumin
1 tsp paprika
1/4 tsp corainder
1/8 tsp cayenne
salt and pepper to taste
1 small yellow onion, diced
1 clove garlic, minced
1 14.5oz can black beans, drained and rinsed
1 cup frozen corn, thawed and drained (You can also use a small can of corn drained)
3 Tblsp honey
3 Tblsp fresh lime juice
2 Tblsp fresh chopped cilantro
corn or flour tortillas
Topping ideas: sliced avacado, lettuce, purple cabbage, cotija cheese or feta cheese, fresh salsa or pico de gallo.

 Preheat oven to 425. Spread evenly the diced sweet potatoes on a tin foil lined sheet pan. Drizzle with 1-3 Tblsp olive oil, salt and pepper, cumin, paprika, coriander, cayenne and toss to coat. Bake for 15-20 minutes until tender (not mushy, just barely tender because it will continue to cook in skillet), make sure to toss half way through. Meanwhile, in skillet, heat 1 Tblsp olive oil. Once heated, add diced onions and cook until caramalized, about 5 minutes or longer. Add garlic and cook another 30 seconds. Reduce heat to medium low and add beans, corn, honey and lime juice. Heat until warmed through. Toss in the sweet potatoes and cilantro and warm through. Serve over warmed tortillas. EnJOY!

Tuesday, November 11, 2014

French Dip Sandwiches

Oh my! Can I please eat these everynight?! This was actually my first try at making french dip sandwiches and I love this recipe! It brings back such great memories of when my mom use to make these, one of my favorite dinners. This recipe is from www.ourbestbites.com

French Dip sandwiches

1 2.5-3 lb beef roast
2 Tblsp olive oil
salt and pepper to taste
2 1oz pckges dry onion soup mix
2 cups water
2 cans beef broth (about 2 cups)
6-8 large buns (or more) (use a good crusty bread, I used ciabatta rolls)
Swiss, provolone, or mozzarella cheese, sliced

Heat oil in a large pot over medium high heat and rub roast with salt and pepper. When very hot, carefully place roast in pot and sear on all sides. Your not cooking the meat, your just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth over roast.
Cook 8-10 hours on low or until meat shreds easily. Shred the meat with a fork.
Place meat on crusty rolls. Top with cheese, put sandwiches on a cookie sheet and put in oven at 425 for 5 minutes or longer until cheese is melted and bread is nice and crusty.
Lade juice drippings into a small dish, serve with hot sandwiches and EnJOY!

Easy Crockpot Chicken Tacos

 If you need a quick and easy dinner recipe, this one is it! I found this recipe on pinterest, the website is mychocolatetherapy.com

Easy Crockpot Chicken Tacos

6 boneless skinless chicken breasts
1 jar salsa
1 packet taco seasoning
salt and pepper if needed

Put chicken in crockpot, sprinkle taco seasoning on top evenly, pour salsa on top of that. Cook on low 8 hours. Shred chicken and serve on mini flour tortillas. Topping ideas: sour cream, guacamole, cheese. EnJOY!

Lemon Chicken Orzo Soup

I love this time of year, nice and cool outside and the leaves turning colors. I always crave soups with cooler wether so I was super excited when I found this recipe on pinterest and it turned out great! Super easy to make.

Lemon Chicken Orzo Soup

2 Tblsp olive oil, divided
1 lb boneless, skinless chicken, cut into bite size chunks
kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp dried thyme
5 cups chicken stock
2 bay leaves
3/4 cup uncooked orzo pasta
1 sprig rosemary
Juice of 1-2 lemons to taste
1 cup water
2 Tblsp chopped fresh parsley leaves

Heat 1 Tblsp olive oil in a large pot over medium heat. Season chicken chunks with salt and pepper. Add chicken to pot and cook until golden, about 3-5 minutes stirring to cook all sides. Remove chicken to a plate and set aside.
Add remaining 1 Tblsp oil to the spot. Stir in garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock, bay leaves and 1 cup of water; bring to a boil. Stir in orzo, rosemary and chicken; reduce heat and simmer until orzo is tender, about 10-12 minutes. Stir in lemon juice and parsley; season with salt and pepper to taste. Serve Immediately. EnJOY!

White Chicken Chili





A true pinterest "nailed it" moment! I have quite a few pinterest fails lately so I was excited to find one that worked that my entire family loved. This recipe is super easy, especially if you buy your salsa verde from the store. I made mine and it was not hard at all and worth the extra effort. Also, I cheated to make it even easier by using a store bought rotisserie chickens!

White Chicken Chili

6 cups chicken broth
4 cups cooked shredded chicken (I use 2 entire store bought rotisserie chickens)
2 (15oz) cans white beans, drained
2 cups salsa verde (store bought or homemade)
2 tsp ground cumin
Optional toppings: diced avacado, chopped cilantro, shredded cheese, chopped green onions, sour cream, crumbled tortilla chips)

Add chicken broth, shredded chicken, beans, salsa and cumin to a medium saucepan, and stir to combine. Heat over medium heat until boiling, then cover and reduce heat to medium low and simmer for atleast 5 minutes.
Serve warm with desired toppings. EnJOY!

Slow cooker method;
 add chicken broth, 2-3 uncooked boneless skinless chicken breasts, beans, salsa and cumin to a slow cooker, stir to combine. Cook on low for 6-8 hours, or high 3-4 hours until the chicken is cooked through and shreds easily with a fork. Shred chicken and serve warm with desired toppings.

Tomatilla Salsa Verde

2 lbs tomatillos, husks removed and rinsed
1-2 serrano peppers (or 2-3 jalapeno peppers)
4 unpeeled garlic cloves
1 cup fresh cilantro
1/2 cup diced white onion
4 tsp. lime juice
large pinch of salt

Preheat broiler to high. Place tomatillos, serrano and unpeeled garlic cloves in a baking dish and put under the preheated broiler until the tomatillos are roasted and the peppers are slightly charred on all sides, about 10-15 minutes. Rotate ingredients during cooking to make sure all sides are charred.
Remove baking dish from the oven and slightly cool. Once cooled peel the peppers and garlic and remove any extremely charred skin from the tomatillo (I leave it on because it adds flavor).
Add the tomatillos, garlic, serrano, onions, cilantro, lime juice and salt to a food processor. Pulse until the salsa is well blended.

Monday, November 10, 2014

Arepas

Tonight for our weekly family night my kids begged me to have another culture night. After watching a diners drive in's and dives episode where Guy Fierri visited a restaurant that made venezuelan food, I knew what my theme would be for tonight. I found this recipe from picapica.com and I absolutely love Arepas now! They are very easy to make and there are so many things you can stuff in these! I chose to use my pork carnitas recipe using my crockpot, some black beans sauted in some garlic and olive oil and salt, and topped with slices of avacado. We had fun learning about Venezuela and the wonderful traditional recipes.

Arepas

1 lb. (3 1/3 cup) Harina P.A.N. (pre-cooked corn flour, other brands are Maseca or Masarepa can work too)
1 Tblsp salt
2 Tblsp vegetable shortening
4 cups of warm water

Using a mixer, add all ingredients and mix for 2 minutes until completely combined and smooth.
Keep dough covered with a moist towel and let dough rest for 10 minutes. Once rested, portion dough into a 6oz ball and flatten it as if making a burger patty or hockey puck. The arepa needs to be thick enough that it can be sliced and stuffed like a pocket. An approximate size is about 1/2" thick and 4 1/2" diameter. Set all arepa o a sheet tray.
To cook, you can put on a grill pan that has been oiled and preheated for about 5-8 minutes on each side until crisp. Or you can put in oven at 350 for 10-15 minutes. Using a small serrated knife, slice through the middle halfway, making sure that the bottom part is not sliced open. Stuff generously with your favorite filling and serve immediately. EnJOY!

Fried Plantains


The first time I had these I was so surprised that they tasted so different from a banana, what I expected them to taste like. I like them nice and crunchy so this recipe was perfect.

Fried Plantains

1 cup oil, for frying
1 plantains, peeled and sliced into thick chunks
salt and pepper to taste

Heat oil in skillet on medium heat. Let the heat come to temperature for about 5-8 minutes and drop one piece of plantain in the hot oil first to test the oil. If it bubbles right away its hot enough but make sure it isnt so hot it burns it right away. Add your plantian slices and fry for 3-4 minutes per side.
Remove them from the heat and set on paper towel. Using a measuring cup or a plate, press down on each plantain to squish very flat. Drop back in hot oil and fry another 1-2 minutes on each side until golden. Remove from heat and back onto paper towel, immediately sprinkle with a little salt and pepper. You can serve it plain or with guacamole, guasacaca, or salsa. EnJOY!

Venezuelan Guasacaca

I needed a dip recipe to go with the fried plantains I was panning to make tonight and came across this dip that seemed very similar to guacamole. Oh my goodness, it is pretty awesome! I love the tang the vinegar gives it. I found a few recipes for this and modified them a bit.

Venezuelan Guasacaca

1 large avocado
1/4 cup onion, very finely diced
1 green bell peppers, thinly chopped
1/4 cup green onion, thinly chopped
1 Tblsp vinegar
1 Tblsp olive oil
1/4 tsp salt
1/8 tsp pepper
1 Tblsp cilantro, chopped
Juice of 1 lime

Using a fork, smash the avocado well. Add the rest of the ingredients and mix well with a fork. I chopped everything very fine but you can also just add all the ingredients to a food processor. EnJOY!

Venezuelan Chicha / Venezuelan Rice Drink


I love Horchata so when I came across a Venezuelan version I had to try it. So thick and delish! If it is too thick you can add some milk and water to thin it out. Serve with ice in it. I found this recipe on www.venezuelancooking.wordpress.com

Venezuelan Chicha / Venezuelan Rice Drink

1 cup white rice
10 cups water
1/2 tsp salt
3/4 cup sugar
1 cup powdered milk
1 Tblsp vanilla extract
sweetened condensed milk
ground cinnamon
1 cinnamon stick
Ice

In a large pot, bring the water to a boil. Once water is boiling, add rice, salt and one cinnamon stick and continue to boil for about 30 minutes, stirring occasionally, until the rice is very mushy.
Remove the pot from the heat and set aside to cool. Remove the cinnamon stick. While the rice is still warm, add the sugar and the vanilla extract and stir.
Add the powdered sugar a little at a time stirring ccontinuouslyso it does not clump. Poor half the mixture into a blender and liquify mixture. Poor mixture into a pitcher. Poor the rest of the rice mixture into the blender and liquify and poor into the pitcher. Refrigerate until ready to serve. Serve with a sprinkle of cinnamon on top, you can also poor a little bit of sweetened condensed milk on top. Add water or milk or both if too thick. Mixture is supposed to be on the thick side. EnJOY!

Wednesday, November 5, 2014

Avalanche No Bake Cookies

Oh mama! These cookies are killer! You can only taste a hint of peanut butter, the marshmallows get a little melted in and these are super ridiculously easy to make! I think I've made about 12 batches of these in the last couple of months for parties and to give out. Yum! This recipe is from cookiesandcups.com

Avalanche No Bake Cookies

2 cups Rice Krispy cereal
1 cup mini marshmallows
1/2 cup creamy peanut butter
1 lb white chocolate (about 3 cups)

Line 2 baking sheets with parchment paper, set aside.
Mix cereal and marshmallows in a large bowl. Set aside.
Melt white chocolate and peanut butter together in a double boiler. (I used microwave, just microwave for 35 seconds, stir, another 35, stir and so on until melted and smooth).
Once white chocolate is melted, pour it over the cereal mixture and stir until completely coated.
Drop spoonfuls onto lined pans. Place in refrigerator until chocolate is set. EnJOY!


Baked Coconut Shrimp

Last night I wanted to make the coconut shrimp that red lobster serves, but I also wanted to compare them to a healthier version of coconut shrimp. This recipe is totally different from the red lobster recipe but equally amazing! I honestly couldn't decide which was better. The dipping sauce was to die for! I found this recipe on foodnetwork.com

Baked Coconut Shrimp

Dipping Sauce:
1 tsp curry powder
pinch of red pepper flakes
1 Tblsp honey
2 tsp rice vinegar
1 orange, zested and juiced

Shrimp:
1 cup flaked unsweetened coconut
1/2 cup plain panko breadcrumbs
6 Tblsp flour
2 large egg whites
1 lb large 21/25 count shrimp, peeled, deveined, butterflied and patted dry.
salt and pepper

Preheat oven to 450. Spray baking sheet with nonstick spray.
To make dipping sauce; toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1-2 minutes. Remove from heat and set aside.
To make the shrimp; combine the coconut, panko and flour in a bowl. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Spray lightly with nonstick cooking spray. Bake until the shrimp are golden on the outside and cooked through, about 8-10 minutes. Serve with dipping sauce. EnJOY!


Red Lobster Coconut Shrimp with Colada Dipping Sauce

Oh my heck! These are so dang close to the real deal, the sauce as well! I am so excited about this recipe! I made a few tweeks to it to make it even closer. I found this recipe on food.com,

Red Lobster Coconut Shrimp with Colada Dipping Sauce

Colada Dipping Sauce

1/2 cup sour cream
1/4 cup pina colada nonalcoholic drink mix
1/4 cup crushed pineapple (canned, drained)
2 Tblsp sugar (You can get away with 1 Tblsp but it really does need a little sugar or it tastes too sour)

Shrimp

6-8 cups canola oil (I used 3 cups in a dutch oven skillet)
12 large shrimp, peeled and deveined (about 1/2lb). I used half of a 1lb bag of frozen, raw, peeled and deveined shrimp instead of fresh. You can just run luke warm water over the frozen shrimp to thaw.
1 1/2 cups flour, divided
2 Tblsp sugar
1/4 tsp salt
1 cup pina colada nonalcoloic drink mix
1 cup panko bread crumbs
3/4 cup flaked coconut unsweetened

Prepare sauce by combining all the ingredients. Cover and let chill in fridge until shrimp are done. Heat oil to 350, or if using stovetop with skillet, use medium heat, let heat for about 5 minutes or until brought to temp.
Put 3/4 cup flower into a medium bowl.
In another medium bowl, mix together the remaining 3/4 cup flower, sugar and salt.
Stir in the pina colada drink mix into the flower and sugar and salt mix. Let batter stand for 5 minutes.
While batter rests, combine panko breadcrumbs and shredded coconut into a third medium bowl. To batter shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture. Arrange the shrimp on a plate until all of them are battered.
Fry one shrimp first to make sure oil temp is not too high and not too low. Fry shrimp by dropping six at a time into the hot oil for 2-3 minutes on each side until golden. Remove shrimp to a rack or paper towels to drain. Serve with dipping sauce. EnJOY!

Friday, October 31, 2014

Bones and Blood


I found this fun Halloween recipe on pinterest, of course. They take some time to make so give yourself plenty of prep time so you don't have to rush them like I did. I also didn't have the breadstick dough so I used a can of refrigerated french bread. It worked just fine but the breadstick dough makes them more full/thick and looks cuter so I definitely recommend using the breadstick version.

Bones and Blood

1 can refrigerated breadstick dough
1 jar marinar sauce

Unroll your bread sticks and separate. Using a pizza cutter, or a non-serated knife make one 1-inch slice at the top and bottom of each bread stick. Tie each each section of the slice into a knot, (2 knots on top and 2 knots on bottom) do this on both the top and bottom. Bake according to package directions. Serve with warmed marinara. EnJOY!

Spider Deviled Eggs

This is such an easy way to dress up a basic deviled egg recipe! It takes a little time to get all the little legs on each spider so I quickly decided that every egg would not have a spider on it!

Spider Deviled Eggs

1 small can pitted whole olives, drained
12 eggs, hard boiled and shell removed
1 cup Mayonaise
2 Tblsp mustard, yellow or dijon
salt and pepper to taste

Hard boil 12 eggs by putting the eggs into a pot with water covering the eggs. Bring to a boil. Let boil a minute, put lid on and turn off heat. Let it sit in hot water for 10 minutes. Drain hot water and fill with cool water. After about 5 minutes, carefully tap the eggs on the counter to crack the shell all over and remove shell, rinse.
 Cut each egg lenghtwise and place egg white portion on a plate and put all cooked egg yolks into a bowl. Mash the yolks in a bowl with a fork until its all evenly mashed. Add mayo, mustard and salt and pepper. Mix together. Add more mayo if its not smooth enough, it should be creamy but not runny so only add extra mayo 1 Tblsp at a time. You can either spoon the egg mixture into the egg whites or pip them to make them fancy.
Slice olives in halves. Place one halve on an egg for the spider body. Slice remaining halves into little slices to make the legs. Carefully put 4 slices of olives on each side of the spider body. EnJOY!


Pumpkin Bowl Veggie Platter

I was planning to bring a veggie planner to my sons class Halloween party today and wanted to make it festive. Thanks to pinterest (how did we get crafty before we had pinterest?) I saw a cute idea of using a small pumpkin, hallowing it out and filling with ranch. Super easy!

Pumpkin Bowl Veggie Platter

Assorted veggies: cauliflower, broccoli, carrots, celery, olives, baby tomatoes, cucumbers, etc.
1 small pumpkin
1 bottle ranch dressing

Hallow out a small pumpkin and fill with ranch and put on a cute Halloween platter, Slice and chop your veggies and arrange around your veggies. EnJOY!

Worm Juice

I came across this super easy fun Halloween drink on pinterest while I was trying to find some fun drink ideas for a dinner party last week.

Worm Juice

1 liter sprite or lemon lime drink
1 liter fanta or orange soda
2 packages gummy worms

Fill a glass 3/4 full of sprite, drop a worm at the bottom, top with a little orange soda to make it a light orange color but light enough to still be able to see the worm. Top with ice and another worm. EnJOY!

Pumpkin Cream/ Pumpkin Guts


Today my friend Chris shared with a super fun and easy Halloween treat! I had to post it immediately because it was so awesome! The person that made it put an orange paper around the cool whip container that said "Pumpkin Guts" ...too cute! The cream is a nice orangeish color too which makes it even more festive!

Pumpkin Cream/Pumpkin Guts

1 regular sized container (not large) of cool whip
1 can Pumpkin Pie Mix
1/2 tsp -1 tsp cinnamon
4 packs graham crackers

Mix all ingredients and put in a cute Halloween bowl and serve with graham crackers. EnJOY!

Wednesday, October 29, 2014

Date Squares/ Ann's Marie Squares







This dessert is unique and so amazing! Dont judge it until you try it! I didnt think I was a date fan until I had these things! Thanks Britt Mitchell for all the amazing African recipes you shared with me! I can't wait to make these again! You can use the Marie brand cookie/biscuits from world market or the Maria's cookies from Luckys, they are both pretty much the same.

Date Squares/ Ann's Marie Squares

1 pkg Marie Biscuits, broken into chunks (They are cookie/biscuits that you can find at luckys and world market)
2 eggs
1 cup sugar
1 cup butter
1 cup dates, chopped finely
1 pkg coconut flakes

Melt together sugar and butter and bring to a boil in a pot, stirring often. Whisk eggs in a separate bowl and temper, by adding a little of the hot mixture and whisking quickly while adding. Add the tempered egg mixture to the pot and bring to a boil. Add Dates and continually stir while boiling for 5-7 minutes. Remove from heat and add broken pieces of Marie biscuits and stir. Put in a greased 8x8 pan and cool completely. Cut into squares. Optional: roll in remaining coconut. EnJOY!

Moroccan Tagine

This Moroccan dish is amazing! If your not an eggplant fan you can use chicken in it's place. Thanks Britt Mitchell for the recipe!

Moroccan Tagine

4 large eggplants, cut into large chunks (or chicken if you dont like eggplant)
5 Tblsp sunflower oil
2 large onions, chopped
4 strips of lemon zest (I used a Tblsp of minced lemon zest)
2 large cloves of garlic, crushed
2 Tblsp ground tumeric spice
1 Tblsp ground cinnamon
2 14 oz cans chopped tomatoes
1 Tblsp chopped cilantro
juice of half of a lemon
1 14oz can chickpeas, drained
1/2 cup fresh dates, pitted and chopped
1/4 cup of toasted almonds, chopped
salt and pepper to taste

If using eggplant, put chopped eggplant in a colander and sprinkle evenly with salt, toss. Leave for 30 minutes, rinse and drain. Heat oil in a thick bottom pot. Add onions, lemon zest and cook over a low heat for 10 minutes. (If using chicken in place of eggplants, Add cubed chicken to hot oil and saute until cooked). Add garlic, tumeric and cinnamon.
 Turn up the heat to medium and saute until the onions start to brown. Stir in the eggplants and saute for 5-8 minutes. Lower the heat, add tomatoes, cilantro and lemon juice and simmer for 20 minutes.
 Add chickpeas, dates, almonds. It should not be too dry, add some water if needed. EnJOY!

Chakalaka

 This African dish is simple to make and so delish! Thank you Britt Mitchell for sharing all of your amazing recipes! I found all the spices and the baked beans in tomato sauce at worldmarket. You could also use regular baked beans, drained and add a small 8oz can of tomato sauce.

Chakalaka

3 Large carrots, grated
1 onion, diced
1 green bell pepper, diced
1 tsp masala spice
1 tsp of each: paprika, chakalaka spice, aromat, coriander, zeal
1 14oz can baked beans in tomato sauce

Saute onions and spices in skillet until tender, about 5 minutes. Add bell pepper and carrots and saute until tender. Add beans and saute another 3-5 minutes. Serve hot. EnJOY!


Thursday, October 23, 2014

Chapati Bread

Last month I came across this recipe for Chapati bread while preparing African recipes for our family night. It is like a flat bread/tortilla and very easy to make! I got the recipe from a youtube video from Kadi Recipes.

Chapati Bread

2 cups flour
1/3 -1/2 cup warm water
2 Tblsp oil
1/2 tsp salt

Add 1/2 of the warm water in a bowl. Add salt and stir. Add flour and mix using hands. Add oil and mix. Add remaining water slowly while mixing until it forms a ball. Dough should not be sticky. Add a little flour if sticky, add a little water if too dry.
Kneed dough on floured surfice for 8-10 minutes, or until smooth and elastic. Greese hands and divide dough into small balls. Cover with a towel for 15 minutes. Flatten balls on a floured surface and with a flowered rolling pin, flatten until thin. Sprinkle with flour. Heat a pan on medium high and cook for approx. 2 minutes on each side. EnJOY!

Chicken Tikka Masala

A few months ago for our family night we wanted to learn about Africa, and of course you have to learn about the food other cultures eat! Thanks to Britt Mitchell for sharing some amazing recipes she had while living in Africa. This particular recipe she shared with me is from www.foodlikeammausedtomakeit.info   This recipe is my favorite! Some of these spices are tricky to find, I got mine at World Market, I also made my own garam masala spice which is pretty easy and just a mixture of spices. I posted the recipe below for the garam masala, and the tikka masala which is pretty much the same as the tandoori masala spice mix as well. 

Chicken Tikka Masala

4 chicken breasts
2 Tblsp olive oil
1 Tblsp garmasal for chicken and 1 Tblsp for the tikka sauce
1 tsp paprika
1 tsp ground ginger 
1 tsp chopped garlic
1 medium sized onion
1 tsp chopped cilantro + more for garnish
2 medium sized fresh green chilis (I left these out)
2 14oz can chopped tomatoes
1 Tblsp tomato paste
1-2 cups plain yogurt, for marinade
3/4 cup heavy cream
1/2 tsp salt

Dice chicken breasts into cubes. Sprinkle with salt and 1 Tblsp garamasala spice. Cover with yogurt. Mix until the chicken is evenly coated with yogurt. Cover and place in fridge to marinade overnight or atleast 1 hour.
To cook chicken, place marinated chicken on a baking tray or on skewer sticks. The chicken can be grilled, or cooked in oven, or in a pan on a stove. (I prefer grilled). Grill for 8-10 minutes until cooked through, flipping halfway through. Remove from heat then add to Tikka Sauce.
To prepare Tikka sauce add oil to non stick pan on medium heat. Add chopped onions. Cover for 4-6 minutes, lower heat and cook until onion has softened.
Add 1 tsp chopped cilantro to onion. Add green chilies and ginger and garlic. Saute for 2 minutes. Add Garamasala and paprika and saute another minute.
Add chopped tomatoes, cover and simmer on low heat for 10-12 minutes. Add cream to tomato sauce. Simmer for 5-7 minutes on low heat then add grilled chicken to Tikka sauce. Simmer for 5-7 minutes. Remove from heat and top with more chopped cilantro. Serve Chicken Tikka Masala with basmati rice, naan bread, chipati bread, flat bread or couscous. EnJOY!


Garam Masala Spice Mix:

1 Tblsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg

Mix all spices and store in an airtight container.

Tikka Masala Spice mix:

6 tsp coriander
6 tsp cumin
6 tsp garlic powder
6 tsp paprika
4 tsp garam masala
3 tsp ginger, ground
1 tsp dried mint
2 tsp chili powder
1 tsp tumeric

Mix all spices and store in an airtight container.




Saturday, October 11, 2014

Moist and Easy Cornbread

I needed a good corn bread recipe a few weeks ago and when I saw Paula Deens recipe for moist and easy corn bread I had to try it. I added honey and heavy cream just to see how moist I could get it and it was awesome! You dont have to add those, just follow the recipe and it will still be amazing.

Moist and Easy Cornbread

6 Tblsp unsalted butter, plus enough butter to coat cooking dish
1 cup cornmeal
3/4 cup flour
1 Tblsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, beaten lightly
1 1/2 cups buttermilk (or heavy cream if you want it crazy moist)
(I added 1/4 cup honey to sweeten it up a tad)

Preheat oven to 425. Lightly greese an 8inch baking dish. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a seperate bowl, mix together the eggs, buttermilk, butter and honey. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20-25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving. EnJOY!

Mummy Dogs

I love Halloweeen! Like obsessed a little, so when I saw a recipe for these cute little guys on pillsbury.com I had to make them for my kids. Their just like "pigs in a blanket" but without cheese and much cuter.

Mummy Dogs

1 can pillsbury cresent rolls
1 package hot dogs
ketchup or mustard

Heat oven to 375. Cut hot dogs in half. Seperate cresent rolls into 4 rectangles. Press perforations to seal on one rectangle (2 triangles attached). You can add cheese but I left it out to make it easier.
Using a pizza cutter, make thin strips of dough. Then wrap each strip around the hot dog starting at the top and leaving a half inch opening for the face. Don't wrap it perfectly, the less perfect looking the more "mummy-ish" it will look. Spray a little pam on a tin foil wrapped baking sheet. Bake for about 13-17 minutes or until dough is golden brown. When cooked, add a little mustard into a plastic sandwich bag and cut off the tip of the bag to pipe 2 little eyes on the mummy face. EnJOY!

Monday, February 24, 2014

Yum Yum Cake

This recipe is from my very talented mother in law Ilene. I absolutely love this cake and can never get it enough! Thanks Ilene for sharing your recipe with me!

Yum Yum Cake

2 Tablespoons butter or margarine
¼ cup brown sugar
½ cup chopped pecans
Cream together to form the topping.  Set aside.

1 ¾ cups flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
Blend these ingredients together.

Cream together:  ½ cup butter or margarine
                            1 teaspoon vanilla
Add: 1 cup sugar and beat until fluffy
Add: 1 egg and beat until smooth

Add ¾ cup buttermilk alternately with the flour mixture until well mixed.
 Add 1 1/3 cups miniature marshmallows and 1 cup chocolate chips.
 Turn into a greased 9 x 9 x 2 baking pan.  Cover evenly with topping. 
 Bake at 350 degrees for about 45 minutes.  Cut into squares while it's hot. EnJOY!

Lemon Chicken Breasts


This recipe is from Ina Garden on the food network website. I watched her make it on her show and had to try it. It's super lemony and delish!

Lemon Chicken Breasts

1/4 cup good olive oil
3 Tblsp minced garlic (9 cloves)
1/3 cup dry white wine
1 Tblsp grated lemon zest (2 lemons)
2 Tblsp freshly squeezed lemon juice
1 1/2 tsp dried oregano
1 tsp minced fresh thyme leaves
kosher salt and freshly ground black pepper to taste
4 boneless chicken breasts skin on (I used skinless)
1 lemon

Preheat oven to 400. Warm the olive oil in a small saucepan over medium-low heat, add garlic and cook for just 1 minute but dont allow the garlic to brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 tsp salt and pour into a 9x12 baking dish.
 Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken with the olive oil mixture and sprinkle liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
 Bake for 30-40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isnt browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Serve hot with the pan juices. EnJOY!

Chocolate Chip Cookie Dough Balls



I tried this recipe from a wonderful baker named Abby Page. Thanks for sharing Abby! If you like cookie dough, you have got to try this one! Its originally from www.joythebaker.com and it makes about 10 large balls. It has no eggs in it so it's safe to eat!

Chocolate Chip Cookie Dough Balls

1 stick butter (1/2 cup) at room temp
1 cup flour
1/2 tsp baking soda
3/4 tsp salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
1/3 cup greek yogurt or applesauce or peanut butter (I used peanut butter)
1 cup semi sweet chocolate chips
1/2 cup chopped nuts (optional)
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer, cream butter and sugars until light and fluffy, about 3 minutes. Beat in yogurt or applesauce or peanut butter, whichever you prefer along with the vanilla extract and combine.
Whisk together the flour, baking soda and salt. Add all at once to the buter and sugar mix and stir until incorporated. Fold in chocolate chips and nuts.Add extra peanut butter or applesauce if too crumbly, add Tblps at a time.
Scoop large spoonfuls or ice cream scoops onto waxed paper lined cookie sheet. Place in freezer at least three hours.
When ready to dip the balls, melt chocolate chips in a microwaveable bowl and dip balls into chocolate using hands, spoon or fork. Let excess chocolate drip off into bowl and set onto wax paper until set up. Keep stored in refrigerator. EnJOY!

Monday, October 7, 2013

Baked Chicken and Spinach Flautas

I found this recipe on pinterest and oh my goodness... it is really amazing! The flautas are really crispy and perfect! Serve this with some rice and beans and you've got the best dinner ever!

Baked Chicken and Spinach Flautas

1 rotisserie chicken, shredded
1/4 cup chicken broth
1 tsp paprika
1 tsp garlic powder
1 tsp kosher salt
1 tsp ground cumin
1 tsp chili powder
1 jalapeno pepper, minced
3 cups baby spinach, chopped
5 burrito size flour tortillas, or more
6 oz queso cheese or other favorite shredded cheese
1 tsp olive oil, or cooking spray
salsa and souir cream for serving

Preheat oven to 450. Put shredded chicken in a saute pan and add broth. Simmer together for a few minutes then add seasonings. Add jalapeno and spinach and cook over low heat for 2-3 minutes or until spinach is wilted. Spoon in about 2 Tablespoons of filling to tortilla, add cheese. Roll up tortillas tightly. Place seam side down on a sprayed cooking sheet. Repeat with remaining tortillas. Brush flautas with olive oil or spray with cooking spray to help it crisp. Bake for 10 minutes, then turn over and bake for another 10 minutes or until crispy. EnJOY!

Banana Chocolate Chip Muffins


Whats better than banana bread? Banana muffins! I love these!

Banana Chocolate Chip Muffins

1 cup sugar
1/2 cup butter, melted
1/2 tsp salt
1 1/2 tsp baking soda
2 1/4 cup flour
1/2 cup chopped finely walnuts, optional
2 ripe bananas, mashed
1/3 cup buttermilk
1 cup mini chocolate chips
2 eggs, mixed well

Preheat oven to 350. Combine dry ingredients, mix with spoon. Add wet ingredients, mix until just combined. Line muffin pan with baking cups, add mix 3/4 full to each baking cup. Bake 20-25 minutes for regular sized muffins or 12-15 minutes for mini muffins. EnJOY!

Wednesday, July 24, 2013

Pear, Prosciutto and Blue Cheese Crostini

I needed an easy side dish one night and found this recipe in a weight watchers cookbook and thought Id give it a whirl. The saltiness of the prosciutto and the sweetness from the pear and honey and tang from the blue cheese is amazing! Brilliant! Mmm drooling. Only 4 points plus per 2 crostinis!

Pear, Prosciutto and Blue Cheese Crostini

1 large ripe pear, quartered, cored and cut into 16 slices
6 (1/2 inch thick) slices whole wheat baguette, toasted
2 thin slices prosciutto, quartered
2 tsp honey
1 oz blue cheese, crumbled (my fav is point reyes)

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add pear slices in a single layer and cook until lightly browned, about 2 minutes on each side.
Place 2 pear slices on each baguette slice. Tope evely with prosciutto, sprinkle with blue cheese and drizzle with honey. EnJOY!

Peach, Blue Cheese and Balsamic Vinaigrette Salad


I tried this at an awesome restaurant this week and had to recreate it. I'm not the biggest salad fan but I absolutely love this one! The vinaigrette recipe is from Emeril Lagasse and it's super easy and tasty.

Peach, Blue Cheese and Balsamic Vinaigrette Salad

1 Peach or nectarine
1-2 cups lettuce
1/4 cup blue cheese crumbles (point reyes is the best kind in my opinion)
balsamic vinaigrette dressing (recipe to follow)

Top salad greens with thinly sliced peaches and blue cheese crumbles and vinaigrette. EnJOY!

Balsamic Vinaigrette

1/4 cup balsamic vinegar
2 teaspoons brown sugar
1 tablespoon minced garlic (I use garlic paste)
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil

Beat the ingredients in a bowl until sugar is dissolved or place all ingredients in a jar with a lid and shake really well. EnJOY!


Monday, July 1, 2013

Blackened Fish Tacos


These tacos have some kick to them and are totally awesome! I hate coleslaw but I love this "slaw", a must try! This recipe is from the It's Good for You, Pampered Chef cookbook.

Blackened Fish Tacos

Slaw:
1/4 cup sliced green onions with tops
2 Tblsp snipped fresh cilantro
1 Tblsp fresh lime juice
1 Tblsp veggie oil
1 garlic cloved, pressed
1 tsp sugar
1/2 tsp cajun or blackened fish seasoning
2 cups broccoli slaw mix

Fish:
1 lb of tilapia fish fillets
1 Tblsp cajun  or blackened fish seasoning
1 avacado, seeded and sliced
8 small corn tortillas, warmed
3 medium radishes, peeled and grated

For the slaw, in a medium bowl combine the green onions, cilantro, lime juice, oil, garlic pressed, sugar and cajun or blackened seasoning. Whisk until blended. Add slaw mix, toss to coat. Cover and refrigerate until read to serve.
Heat grill pan or saute pan over medium heat a few minutes until hot, adding just a small amount of olive oil. Sprinkle each side of the fish with seasoning. Place fillets in pan; cook over medium heat about 10-12 minutes or until fish flakes easily with fork, maybe less time depending on size of fillets. Carefully turning the fillets once. Remove from heat. Flake fish into bite size pieces.
Assemble tacos by putting fish onto warm corn tortillas, place a few slices of avacado, a little of the radishes and scoup the slaw mixture over top. EnJOY!

Chicken Tortilla Soup

Oh holy moly is this recipe so awesome! My family absolutely loved it, definatly a new favorite dish. It's so full of flavor and lots of veggies so you wont feel guilty after you indulge! This is a must try I promise! You could even just shred a rotisserie chicken and skip the cooking chicken part to make it a little easier.

Chicken Tortilla Soup

2 whole boneless skinless chicken breasts
1 Tblsp olive oil
1 1/2 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1 Tblsp olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
1 can (10oz) rotel tomatoes and green chilies
32 oz fluid low sodium chicken stock
3 Tblsp tomato paste
4 cups hot water
2 cans (150z) black beans, drained
3 Tblsp cornmeal or masa
5 whole corn tortillas, cut into uniform strips around 2-3 inches

For garnish:
sour cream
diced avacado
grated monterey jack cheese
cilantro

Preheat oven to 375. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 Tblsp olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20-25 minutes, or until chicken is done. Use two forks to shred chicken, set aside.
Heat 1 Tblsp olive oil in a pot over medium high heat. Add onions, red pepper, green pepper and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in rotel, chicken stock, tomato paste, water and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes uncovered.
To make the tortilla strips, cut your strips into uniform 2-3 inches and spread out on a cookie sheet. Bake at 375 for 5 minutes or longer, until crisp.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed, add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 10 minutes or longer before serving. Ladle into bowls, then top with souirc cream, diced avacado, grated cheese and cilantro if desired. EnJOY!

Thai Salad

This salad is so awesome! It feeds an army so take it with you to parties or any group gathering and it will be a big hit! The salad dressing is so delish, it goes a long way so I would just top each portion of salad off with a little dressing, don't dump the entire dressing into the salad.

Thai Salad

Salad:
1 head napa cabbage, shredded
1 head red cabbage, shredded
1 large cucumber, julienned
one 10 ounce bag shelled edamame, cooked
2 carrots, peeled and grated
2 green onions, finely sliced

Sweet Lime-cilantro dressing:
2 cups olive oil
1 1/2 cups finely chopped fresh cilantro
1 cup sugar
2 cloves garlic, minced
juice of 2 limes
1/2 tsp salt
1/2 tsp pepper
1 avacado, peeled and finely sliced

For the Thai salad, in a large serving bowl toss the cabbages, cucumber, edamame, carrotrs and green onions.
For the dressing, put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 Tblsp of the sweet lime-cilantro dressing and 2 slices of avacado for garnish. EnJOY!

Katies Peanut Butter Chocolate Chip Cookies

These are truly one of my most favorite cookies in the world! They are so perfect in everyway! Thanks Katie Hogue for sharing your awesome recipe!

Katies Peanut Butter Chocolate Chip Cookies

3/4 cup white sugar
¾ cup packed light brown sugar
1 ½ sticks (6 oz) unsalted butter
¾ cup creamy peanut butter
2 eggs
1 ¾ cup flour (I added 1/4 cup more)
2 tsp baking soda
¼ tsp salt
I 12 oz bag of milk choc. chips

In a mixer with a paddle attachment combine the sugars, butter and peanut butter. Beat until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating after each addition.
In a bowl sift together the flour, baking soda and salt. Add to the dough.
Add chocolate chips.
Bake at 350 degrees for 11-12 minutes. Do not sit longer than 11-12, will be very light in color. Place on tin foil not rack to get softer cookies! EnJOY!




Wednesday, May 29, 2013

Pressure Cooker Chicken Marsala

Can you tell my new favorite thing is my pressure cooker?! Invest in one of these things because it sure makes life a lot easier. I love the flavors in this dish! I also used the refrigerator fettucini noodles, the dish was  
so good it needed the best noodles possible!

Pressure Cooker Chicken Marsala

4-6 chicken breasts or thighs
2 cups marsala dry wine
1 cup sliced mushrooms (use fresh)
1 cup sliced yellow onion
1/2 Tblsp minced garlic
3 Tblsp flour
1 Tblsp dried basil
1 Tblsp dried oregano
1/2 cup marscapone cheese
1/2 cup paremesan cheese
1 tblsp butter
chopped parsley
1 pckge fettuccine pasta

Prepare the chicken by salt and peppering it on both sides. Poke the heck out of it with a fork as well if you like, to let the flavors really get into it.
In the main cooking pot of the pressure cooker, throw in the onions, garlic, mushrooms, butter and flour. Press the start button on the machine to turn on the heating element, or the "brown" button. Saute ingreadients for about 5 minutes. Add the dried basil and oregano. Give it a stir. Press cancel to shut off heating element.
Pour in marsala wine. Immediatly put the chicken on top everything and shut the lid and lock. Set the valve to airtight. If you wait too long, the wine will start to evaporate.
Program the pressure cooker for 15 minutes then push start and lock it.
While the chicken cooks, prepare pasta noodles by boiling some water in a pot. Drain.
When pressure cooker cycles through the full 15 minutes it will go to keep warm automatically and the light will blink. Let the pressure drop down on its own instead of releasing it manually. It will take about 5-10 minutes. Once all the pressure has dropped, turn the pressure valve to exhaust just incase and unlock lid.
Remove just the chicken to a platter. Leave mushroom and onion sauce inside pot. Add the marscapone cheese and stir the mixture until it melts into the sauce. Put the chicken back into the pot with the sauce and coat it thoroughly. Shut the lid and let it sit to keep warm.
Serve with pasta and garnish with shredded parmesan cheese and chopped parsley. EnJOY!

Apples and Onion Pork Tenderloin in Pressure Cooker

Thanks to my awesome sister in law Lisa for this wonderful recipe! The sauce this makes is so delish!

Apples and Onion Pork Tenderloin in Pressure Cooker

3-5lb pork rump or pork tenderloin
3 apples, sliced
1 whole onion, sliced
2 bay leaves
2 cups apple juice
1 box chicken broth
salt and pepper to taste

Remove any unwanted fatty pieces from the pork. Season it well with salt and pepper on both sides.
Place all the onions and apples into the cooking pot of the pressure cooker. Pour in the apple juice and broth. Place the pork directly into all the juices.
Shut the lid and turn it to lock it into place.
Program the pressure cooker for 60 minutes by pressing the pressure cook time button until the green display shows 60, then press start. Make sure the pressure valve is set to airtight.
Once it's finished, release any remaining pressure and turn to open lid. The onions and apples will pretty much melt as soon as you stir the contents. Season with more salt and pepper if needed. Slice pork and serve over mashed potatoes or stuffing with some of the apple and onion sauce.
Note: You can always add your potatoes into pot before cooking if you want mashed potatoes. You can also throw in 2-3 Tablespoons of cornstarch to the juices at the beginning and mix it in before you turn it on to thicken your sauce. EnJOY!