Friday, December 12, 2014
Peanut Butter Chocolate Reese's Cake
Chocolate Cake Ingredients:
12 Tblsp (1 1/2 sticks) unsalted butter, softened
2/3 cup sugar
2/3 cup light brown sugar, packed
2 extra large eggs, at room temperature
2 tsp pure vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
2 Tblsp brewed coffee (I leave this out)
1 3/4 cups flour
1 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt (omit if you are using salted butter)
Preheat oven to 350. Grease 2 9inch cake pans with crisco or butter, drop a few Tblsp of flower onto the greased cake pans and shake the flour all over the bottom and sides of the pan so it sticks to the pans. Shake out extra flour into the sink.
In an electric mixer with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, about 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a seperate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift togehter the flour, cocoa, baking soda and salt. On low speed, add the buttermilk miture and the flour mixture alternatly in thirds to the mixing bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended.
Pour into both 9 inch cake pans, filling less than 1/2 full in each. Bake for 15 minutes and test with a toothpick, if it comes out clean its ready, or carefully use your finger, if you gently touch the center of the cake and it springs back and doesnt jiggle its done. If its not finished check every 5 minutes or less. Once cooked through, remove from oven, let cool 5 minutes. Carefully flip cake onto a cooling wrack. Using another cooling rack on top of the cakes on top of another cooling rack, carefully flip cakes over again so they are face up. Use a large cake spatula/knife and slice the tops off the cakes so they are flat and even. Cover the cakes with moist paper towels and freeze for an hour on the cooling rack. (This makes the cakes much easier to work with and easier to frost). If freezing over night cover moist paper towel with suran wrap all around the cakes and cooling racks to keep fresh.
Peanut Butter Icing:
2 cup powdered sugar
2 cup creamy peanut butter
1 stick (1/2 cup) + 2 Tblsp unsalted butter, softened
1 1/2 tsp pure vanilla extract
2/3 cup heavy cream
1/2 tsp kosher salt (omit if using salted butter)
Place powdered sugar, peanut butter, butter, vanilla and salt in the bowl of a electric mixer using a paddle attachment. Mix on medium low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on low until cream is incorporated, then beat on high speed until the mixture is light and smooth. Frost cake or cupcakes immediatly or it gets too firm to frost and you will have to microwave the frosting on 50% power for 20 second intervals, stirring each time until soft enough to use.
Chocolate Peanut Butter Ganache:
2 cups semi sweet chocolate chips
1/2 cup peanut butter
1 cup heavy cream
Place all 3 ingredients into a glass bowl, microwave for 35 second intervals, stirring each time, until just smooth. Let cool 30 minutes or longer.
To assemble cake:
Place a dollop of frosting on cake pan. Lay one layer of your cake on the cake pan. (This helps hold the cake in place). Spread desired amount of peanut butter frosting ontop of first cake (I like a lot), spreading all the way to the edge. Then place a layer of cooled and thickened ganache over top of the frosting. (You do not want your ganache super runny or it will just run out of the middle of the cake and make a mess). Place second layer of cake on top. Frost top and sides of cake with peanut butter frosting, dont skimp! Then place a nice thick layer of ganache on top, letting drips fall over sides of cake (you dont have to do this part, you can just put a thick layer of ganache on top and not hassle with making pretty drips). If your ganache is too thick and cooled to drip, place in microwave at 50% power at 20 seconds and stir. Do it a few times until its soft enough to drip, stirring each time. Then Top your cake with chopped reese's candy, I left a few whole to top as well and used to make the border on the bottom of the cake. Serve immediatly. Dont leave it out in a very hot place or it will melt. You can refrigerate it but make sure you leave it out to come to room temp before serving. EnJOY!
Dark Chocolate Salted Caramel Oreo Pie
1 pckge whole oreos (36 cookies)
1 cup butter (2 sticks), divided
2/3 cup packed brown sugar
1 1/4 cup heavy whipping cream, divided
1 (12oz) bag dark chocolate chips (I used semi sweet chocolate chips)
Finely crush the oreos with food processor or blender. I used a hand held food chopper. Stir crumbs together with 8 Tblsp (1 stick) melted butter until well combined. Press into the bottom and sides of a pie pan. I used a large spoon to press it well. Freeze crust for 10 minutes until set.
Combine remaining 8 Tblsp (1 stick) butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour caramel over the oreo crust, then return to freezer for about 30 minutes until just chilled and set. Dont let it fully freeze.
Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium high heat. Pour cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth.(I just placed my chocolate chips and cream in a glass bowl, put in microwave for increments of 30 seconds and stirring each time until smooth.) Pour the chocolate over the caramel and freeze for a final 30 minutes until just chilled or set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or fleur de sel. (I left off the salt). Store covered in refrigerator and serve chilled. (I leave my slice of pie out for 10 minutes or longer so its softer). EnJOY!
Wednesday, December 10, 2014
Grilled Cheese with Bacon and Avacado
1 lb bacon
1-2 avocados sliced
2 pckges sliced sharp cheddar cheese
1 pckge sliced pepper jack or monterey jack cheese
Sliced bread of your choice
Cook your bacon until nice and crispy. Set aside on paper towels. Assemble your sandwiches by first spreading a thin layer of butter on one side of each piece of bread for the sandwich. Then layer on two slices of cheddar on one peice of bread (on the unbuttered side), then one slice of jack cheese, then a few slices of the sliced avocado then top with a few pieces of crisp bacon. Top that with 2 more slices of cheddar and top with bread (unbuttered side). Place buttered side of bread on to heat skillet. Cover with a lid to help melt cheese. Check after a few minutes and flip sandwich to other side once it starts to turn golden brown. Turn and cook on other side (with buttered side of bread facing down). Cook for a few more minutes with lid on to melt cheese. Once both sides are golden brown, remove from skillet. Slice sandwich in half and EnJOY!
Zuppa Toscana Soup
1 lb ground hot italian sausage, or mild or just italian if you dont like heat
1 small white onion, peeled and diced
4 cups chicken stock
1 (12oz) jar roasted red peppers, drained and diced
1 bunch of kale, roughly chopped (stems removed)
1 lb gnocchi
1/2 cup heavy cream
salt and pepper to taste
Optional toppings: freshly shaved parmesan cheese or crumbled bacon
Add Italian sausage and diced onion to the large stockpot or dutch oven. Cook over medium high heat until the sausage is completely browned, stirring occasionally and breaking up the sausage with a spoon. Drain out as much of the excess grease as possible.
Then add in the chicken stock and diced roasted red peppers and bring mixture to a simmer. Once it reaches a simmer, reduce heat to medium low and add the kale and gnocchi and stir to combine. Continue cooking for 5 minutes, or until the gnocchi are cooked through and tender. Stir in the heavy cream. Season to taste with salt and pepper. EnJOY!
Rice Cooker Chicken
2 lbs chicken thighs, boneless skinless
1/4 cup soy sauce
1/4 cup white wine
1 Tblsp sugar
Mix soy sauce, white wine and sugar until combined and marinade chicken for about 1 hour in the sauce. It doesnt seem like much sauce but it will bubble out of the rice cooker if you add too much. After the chicken has marinated, place chicken evenly in rice cooker and pour marinade/sauce over. Put lid on rice cooker and push the button to on. Let cook for approx. 20 minutes. Test one of the chickens either with a thermometer reading 165 or cutting one open to see if its done. EnJOY!
Strawberry White Chocolate Pie
1 1/2 cups graham cracker crumbs
5 Tblsp butter, melted
dash of salt
12 oz cream cheese, softened (1 1/2 pckges)
2 cups powdered sugar
1/2 cup white chocolate chips + 3 Tblsp
1 1/2 Tblsp orange juice
2 cups cool whip, thawed
dash of salt
1 lb strawberries, sliced
3 Tblsp white chocolate chips
Mix your cracker crumbs with butter and salt and pour into a regular size pie plate. Press the bottom and edges of crust so it is firmly packed around the pie plate using a large spoon or measuring cup.
Pour 1/2 cup white chocolate chips into a small bowl and microwave it 30 seconds at a time, stirring each time. Once chips have melted, set bowl aside allowing the chocolate to cool just a little.
Using a stand mixer, place 12 oz of softened cream cheese inside and beat until smooth. Add 2 cups powdered sugar and mix on low until the two are well combined. Add 2 cups of thawed cool whip, orange juice, and the melted white chocolate. Add a dash of salt and then mix well, until the ingredients are nicely combined and the mixture is creamy and smooth. Carefully spoon the mixture over the crust. Wash, dry and slice 1 lb of strawberries. Then Lay them on top of the filling starting with the outside and working to the inside, overlapping. Melt 3 more Tablespoons of white chocolate in the microwave. Drizzle the chocolate over the top of the berries, you can use a small spoon to drizzle, or put the melted chocolate in a ziplock bag, cut the tip off and drizzle. Put in the fridge and chill for atleast 1 hr before serving. EnJOY!
1 cup sugar
1 cup corn syrup
1 1/3 cup creamy peanut butter
4 cups rice krispies
1 pinch of salt
4 reeses peanut butter cups, chopped
1/2 cup chocolate chips
In a large sauce pan over medium heat, melt the sugar, corn syrup, and peanut butter until smooth and evenly combined. Stir constantly, dont overcook. Remove from heat. Quickly add the salt and cereal and stir to combine thoroughly, add the chocolate chips and stir again. Wait a few minutes and add the candy last so that it doesnt completely melt in the mixture.
Line a baking sheet with parchment paper and drop rounded Tablespoons onto the sheet. Let cool in the fridge and EnJOY!
Chicken Wild Rice Soup
1 cup wild rice (I used a wild rice blend, it cooks faster and is a lot cheaper)
1/4 cup vegetable oil (I used olive oil)
1 onion, chopped
2 medium sized carrots, peeled and chopped
2 large celery stalks, chopped
1 tsp dried thyme
3/4 cup flour
8 cups chicken stock (I used low sodium stock)
salt and pepper to taste
2 cups cooked chicken, cubed (I used rotisserie chicken)
8 oz mushrooms, stems removed and sliced
1 cup half and half
1/2 cup chopped fresh parsley
Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside. (If using a wild rice blend, cook according to package directions).
In a large pot, add oil. Saute onions, carrots, and celery until softened, abut 3 minutes. Add dried thyme and flour. Cook and stir for another 2-3 minutes.
Pour in chicken stock. Bring to a boil. Add cooked chicken, mushrooms, salt and pepper. Reduce heat and simmer for 10 minutes. Add cooked wild rice and pour in half and half. Bring soup back up to a boil and allow it to heat through, about 5 minutes. Turn off heat. Stir in chopped parsley. Serve with some crusty bread if desired. EnJOY!
No Knead Dutch Oven Crusty Bread
3 cups flour
1 tsp salt
1/2 tsp active dry yeast
1 1/2 cups water (room temperature)
In a big bowl, mix flour, salt and yeast together. Pour water into the bowl and using a spatula mix it until its all incorporated. (I added an extra Tblsp of water until it all came together). Cover bowl with plastic wrap and let it sit on your counter for 12-18 hours in a warm kitchen. Preheat oven to 450. Add your cast iron pot to the oven and heat it as well until its 450 degrees.
Remove pot from the oven and remove lid from pot. Flour your working surface and flour your hands. Gently remove dough from bowl and form into a ball. Take the ball of dough and drop it into the pot. Cover the pot with th elid and place it back in the oven. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 10-20 minutes until golden brown. Remove from oven and let cool. EnJOY!
Thursday, December 4, 2014
Pesto, Tomato, Mozzarella Sandwich
6 cups basil leaves (more if needed)
1/4 cup roughly chopped almonds (can also use pine nuts, walnuts or pecans)
1/3 cup shredded parmesan cheese
1/4 tsp salt
1 clove garlic, peeled
1 cup olive oil (more if needed for consistency)
4 whole ciabatta rolls, crisped in the oven according to package directions, then cool and slice in half
1 large tomato, sliced thick
4 oz fresh mozzarella, thickly sliced (dont skimp on cheapo mozzarella, get the good fresh stuff)
To make pesto, add the basil, almonds, parmesan and salt to the bowl of a food processor or a blender. Chop garlic finely and put in processer. Turn machine on and drizzle slowly the olive oil in until totally incorporated. Check the consistency of the pesto, then add either more olive oil or more basil leaves if needed. Set aside or refrigerate until needed. To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella. Top with the other ciabatta half and serve immediatly. EnJOY!
1 large zucchini
1lb ground turkey (If vegitarian you could use soy meat instead or just leave out the meat all together and use extra quinoa)
1 cup cooked quinoa (You can substitute rice instead)
1 jar marinara
1 yellow onion, diced
1 cup chopped kale with stem removed
2 garlic cloves, diced
salt and pepper to taste
1-2 Tblsp olive oil
Cut ends off of zucchini, then slice in half lengthwise. Spoon out middle of zucchini so there is a long well to put meat mixture into. Place zucchini skin side down onto a cookie sheet lined with tinfoil. Drizzle a little olive oil on the zucchini and sprinkle with a little salt. Roast zucchini until just barely fork tender at 400 degrees, approximately 10-20 minutes. Meanwhile, cook your ground turkey and onion in a large saute pan and crumble. Add diced garlic and cook another minute. Add your cup of cooked quinoa, kale, marinara and season with salt and pepper to taste. Once zucchini is just barely for tender, take out of oven and stuff zucchini with meat mixture. Bake at 350 for 10-15 minutes until all ingredients are warmed through. EnJOY!
My mother in law Ilene shared this recipe with me a while back and I forgot to share it with the world! Really, how can you go wrong with chocolate and Reese's candy! Thanks Ilene... and your welcome world!
No Bake Reese's Fudge Bars
22 individual Reese's Peanut Butter Cups (regular size), unwrapped and divided
3 cups milk chocolate chips
1 (14oz) can sweetened condensed milk
Line a 9x9 inch pan with foil and coat with cooking spray. Place 16 peanut butter cups in an even layer on the bottom of the pan. Place chocolate chips and sweetened condensed milk in a double broiler saucepan over low heat. Stir until chips and milk melt together. Once everything is melted, spread evenly over peanut butter cups in prepared pan. Crumble remaining Reese's Peanut Butter Cups and sprinkle over the top, pressing them lightly into the fudge. Cool on counter top until fudge reaches room temperature. Once cooled completely, cut into squares and serve. EnJOY!
I can always count on my mother in law Ilene for absolutely amazing recipes! This one is so over the top rich and gooey, perfect for a sweet tooth!
Caramel and Marshmallow Rice Krispie Treats
16 cups rice krispies
2 lbs marshmallows
1 cup butter, divided
16 oz caramels, unwrapped
1 (14oz) can sweetened condensed milk
Make one batch of rice krispie treats by putting 6 Tblsp butter and 12 oz marshmallows in the microwave for 1 minute intervals, stirring after each minute util melted. Stir until smooth then add 8 cups rice krispies, mix well. Spread into large buttered cookie sheet. Put 8oz of marshmallows loosely on top of rice krispie treats. Make caramel sauce by adding together the sweetened condensed milk, 4 Tblsp butter and caramels in a pot and bringing to a boil for 1 minute. Pour over rice krispie treats. Now make a second batch of rice krispie treats by putting 6 Tblsp butter and 12 oz marshmallows in the microwave for 1 minute intervals, stirring after each minute util melted. Stir until smooth then add 8 cups rice krispies, mix well. Put that second batch on top of the caramel sauce. Cool completely. Cut into small squares. EnJOY!
2 cup crushed graham crackers
1/4 cup sugar
3/4 cup butter, melted
1 cup boiling water
1 pckge of lime jello (I used the smaller box)
1 1/2 cup sugar
2 pckges cream cheese
1 tub of cool whip (regular size not large)
1 tsp vanilla extract
Mix all of the crust ingredients and press into bottom of a 9x13inch pan. Mix the boiling water and jello together and set aside to cool.
Cream together the cream cheese and sugar. Mix in cooled jello and vanilla. Fold in cool whip. Spread over the crust. Cool in refrigerator for at least 3 hours. Serve cold. EnJOY!
Strawberry Cream Cupcake Desserts
Crust and Cake:
1 1/2 cups mini pretzel twists, crushed
1/4 cup butter, melted
2 Tblsp sugar
1 small pkg (9oz cake mix, or use part of a full cake mix) of White cake mix
1/2 cup sour cream
1 Tblsp water
1/2 tsp double strength vanilla, or 1 tsp regular vanilla extract
Filling, strawberries and garnish:
2 1/2 cups thawed frozen whipped topping, divided
2/3 cup strawberry ice cream topping, divided
1 cup sliced strawberries
Preheat oven to 350. Place paper cupcake liners into wells of muffin pan. For crust, combine crushed pretzels, butter and sugar in a small bowl and mix well. Drop 1-2 Tblsp of mix into muffin liners and press each muffin liner with crust firmly with spoon.
Combine 9oz of white cake mix (or use part of a full size cake mix), sour cream, egg, water and vanilla and whisk 1 minute or until smooth. Divide batter evenly among prepared muffin cups. Bake 15-20 minutes or until wodden pick inserted in centers comes out clean. Remove pan from oven and cool 10 minutes. Remove cupcakes from pan and cool completely.
Meanwhile, combine 1 cup of the whipped topping and 3 Tblsp of the strawberry ice cream topping; mix well. Gently toss strawberries with 1 1/2 Tblsp of the strawberry ice cream topping.
When ready to serve, remove paper liners from cupcakes. Slice off tops of cupcakes. Put a scoup of filling over center of cupcake, spoon a few of the strawberries and juice over filling, top with cupcake top. Dallop some of the extra whipped topping on top of the cupcakes and drizzle with a little of the remaining strawberry ice cream topping. EnJOY!
Tuesday, November 18, 2014
Vegan/ Gluten Free MIni Crunch Bars with Peanut Butter Drizzle
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!
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)
1 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!
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
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
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
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
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
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
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
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
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!
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!
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
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
1 cinnamon stick
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
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
1 tsp curry powder
pinch of red pepper flakes
1 Tblsp honey
2 tsp rice vinegar
1 orange, zested and juiced
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
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)
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
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
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
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!
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
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
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)
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!