Carne Asada Tacos

When you have an entire freezer of beef you quickly find lots of ways to use it.  Don't get me wrong I love a wonderful piece of beef but I like to mix things up a bit.  I have to admit I have never made carne asada at home....but there is nothing better than ordering it in a restaurant.  I think for me it is the smell of the grilled beef with all of those wonderful spices.

 

I decided that carne asada was definitely a at home meal that I wanted to try.  So when I found this great marinade over at www.cookingclassy.com it was going to be on the dinner menu for sure.  The best part was other than fresh citrus I had everything that I needed already in my kitchen.

 

The marinade comes together super quick and the smell was amazing.  I gave mine about 5 hours in the fridge before my husband tossed it on the grill.

 

Carne Asada Tacos

 

 

1 1/2 - 2 lbs flank or skirt steak

1/3 cup olive oil

1/4 cup fresh lime juice (juice of about 2 - 3 limes)

1/4 cup fresh orange juice (from about 1 navel orange)

3 Tbsp apple cider vinegar

1 tsp honey

1/2 cup chopped red onion

1/4 cup chopped cilantro

3 cloves garlic, minced

1 jalapeno, minced

1 tsp chili powder

1 tsp ground cumin

1 tsp ground paprika

Salt and freshly ground black pepper

 

 

For Serving Tacos

 

Corn tortillas

Shredded Monterey Jack

Pico de Gallo

Sliced avocados

Chopped cabbage or lettuce, optional

Lime wedges, for juicing

Hot sauce, optional

 

In a mixing bowl, stir together olive oil, lime juice, orange juice, apple cider vinegar, honey, red onion, cilantro, garlic, jalapeno, chili powder, cumin, paprika and season mixture with salt and pepper to taste. Place flank steak in a baking dish and pour marinade over steak. Cover with plastic wrap and allow to marinate in refrigerator 2 - 5 hours, rotating once halfway through marinating.

 

Brush a grill lightly with oil and heat grill to medium-high heat. Remove steak from refrigerator. Lift steak and allow excess marinade and bits to run off, season with salt and pepper to taste and transfer to grill. Cook about 5 minutes per side, or until desired doneness (could be more or less depending on how thick your steak is and if you like it medium rare or more well done).

 

Transfer to a plate or clean baking dish, cover with foil and allow to rest 5 minutes. Cut into thin strips and serve over warm tortilla shells along with desired toppings. Serve immediately.

 

Happy Thursday!  Enjoy your favorite meal at home tonight!

 

 

Chicken and Dumplings

First off I feel like I need to apologize for my lack of posts this month.  For the last 3 weeks we have had at least one family member sick.  One had pneumonia....another with bronchitis....I celebrated a birthday.....I had my weekend away with my sister.  Yikes!  So after lots of antibiotics both boys are back to school and I am back to my laptop! 

I always remember my mom making a big pot of chicken and dumplings in the winter.  The smell was amazing and I always thought this time the dumplings will be better....but nope...still the same...and I couldn't eat them.  See....I am one of those "texture" people.  The dumpling..... no matter how delish always seemed slimy to me and I couldn't stand the feel in my mouth. 

After 23 years of marriage this has caused a bit of a problem for me since chicken and dumplings is a favorite of the hubby.  Over the years he has been treated occasionally when my mom has made a big pot to share with him.  So I guess maybe it was the guilt of not making it for him....but I went on the search for a version that would make him happy as well as a version that wouldn't send my taste buds screaming. 

I found something over at www.heythattastesgood.com that I thought I could work with and I am so glad that I did.  This was amazing!  It had the flavor of all day cooking... when really start to finish it was less than an hour.  And the best part....the dumplings.....were not slimy!  They bake in the broth mixture so the bottoms are dumpling like but the tops are crispy and browned.....really best of both worlds.

I did go the easy way though......I didn't make biscuit dough from scratch....I used Bisqick.  My family doesn't mind them that way and it was quick and easy.  But feel free to use any biscuit recipe you prefer.  I suppose a tube of refrigerated biscuits would work as well.

Chicken and Dumplings

 

3 lb chicken (I used thighs, boneless and skinless)

salt and pepper

4 T butter

1 large or 1 1/2 medium diced onions

1/2 c  flour

3 c chicken stock

2 c mushrooms, quartered

2 carrots, peeled and chopped

1 t dried thyme

1 t salt

1/2 t pepper

1 batch biscuit dough (your fave-I used Bisquick)

 

 

1.  Cut the chicken into pieces of whatever size you'd like in your dinner. I cut mine into 1" pieces, but you can use bigger or smaller pieces. Sprinkle with salt and pepper.

 

 2.  Melt the butter in a large pan. Add the chicken, then cook for 3-5 minutes without stirring, then toss and cook until browned on all sides. Remove the meat from the pan.

 

3.  Add the onions. Cook until slightly softened, then sprinkle with the flour and cook for a minute,

 

4.  Whisk in the stock. Bring to a boil, then add meat back to the pan with the vegetables, thyme, salt and pepper. 

 

 5.  Bring to a simmer and cook, covered, while you mix up the biscuit dough.

 

6.  Preheat the oven to 400.

 

7.  Pour the chicken and gravy into an oven safe casserole dish, then plop the dough on top in meatball sized balls.

 

8.  Bake 20-25 minutes until golden brown, and serve hot.

 

 

Happy Tuesday!  Enjoy!

 



Soft Sugar Cookies

Happy Halloween!  Wow!  What a busy day so far and we still haven't even headed out Trick or Treating yet.  After the boys had left for school and the final cookie was frosted and topped with sprinkles I was on my way....delivering plates and bags full of spooky treats.

I will be the first to tell you....I do not like making sugar cookies...making the dough and then waiting for it to chill....rolling out the dough...cutting out the shapes...baking and then waiting for them to cool before you can frost.  Ugh!  Too much time!  Oh...have I mentioned that I am a very impatient person....I am all about the instant gratification. 

Also I have never really had a homemade sugar cookie that made me go Wow!  (if any of you happen to have a recipe to share I would love to try it.)  But now we all know those store bought sugar cookies...you know the ones....they come in the plastic container that holds 8-10...they have the thick frosting and sprinkles.  Yep...the cookies that no one in my house can resist.  Believe me I am not an advocate for buying bakery cookies....but when it comes to these little babies....we break all the rules. 

I have seen several copy cat recipes for this type of cookie on Pinterest and I decided that I had to give it a try.  I don't know how different this is from any of the others....but I can tell you this one is delish.  The cookie itself is very similar in texture to the bakery type....but the best part if that the frosting is not as sweet and for me that is huge.  I would definitely make these again.....perfect for a classroom party.  So a big thanks to the folks over at www.cookingandbeer.com for sharing.

In all honesty the dough was super easy to work with....not too much sticking took place...at least nothing that a bit of flour dusted on the board couldn't handle.

Soft Sugar Cookies

 

3 1/2 cups all-purpose flour, plus extra for dusting

3/4 teaspoon baking soda

1/2 teaspoon baking powder

 3/4 teaspoon kosher salt

 1 1/2 cups granulated sugar

 1/2 cup unsalted butter, softened to room temperature

 2 eggs

 1 teaspoon vanilla extract

 1/2 cup sour cream

 1/4 cup cream cheese, softened to room temperature

 seasonal sprinkles (optional)

 FOR THE BUTTERCREAM FROSTING

 1/2 cup unsalted butter, softened to room temperature

 1 teaspoon vanilla extract

2 1/2 cups confectioner’s sugar

4 tablespoons half and half (or something similar)

 

1.  In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

 

2.  In the bowl of your stand mixer, with paddle attachment fixed, cream together the sugar and butter. One at a time, crack each egg separately into the bowl. Mix to combine. Once incorporated, add the vanilla extract, seeds from vanilla bean, sour cream and cream cheese. Beat again to combine until all of the ingredients come together. In 1/2 cup increments add the dry ingredients into the wet until you have added it all. Mix until everything comes together and a soft dough forms. It should be sticky, but slightly firm. If it’s too “runny” add a tablespoon more of flour at a time until you get this consistency. Dump the dough onto a sheet of plastic wrap and cover. Refrigerate for at least 4 hours or overnight.

 

 3.  Once your dough has chilled, preheat your oven to 425 degrees F and line 2 large baking sheets with parchment. Set aside.

 

 4.  Generously flour a work surface, unwrap your dough and place onto the floured surface. Dust the top of the dough with more flour. Taking a rolling pin, roll the dough out to about 1/4 of an inch thick. Cut shapes out of your dough with a cookie cutter (I used a circular cookie and Halloween shaped cookie cutters). Once you have cut as many shapes as possible, place the shapes onto your prepared baking sheets (I had a dozen and a half total, but this will vary depending on the cookie cutter you decide to use). Bake at 425 degrees F for 8-9 minutes until they begin to brown slightly around the edges and feel slightly firm to the touch. Remove from oven and immediately transfer to a wire rack to cool COMPLETELY.

 

5.  While your cookies are cooling, prepare you buttercream frosting. In the bowl of your stand mixer, with paddle attachment fixed, cream the butter until soft and fluffy, about 1 minute. Add the vanilla extract and mix again to combine. In 1/2 cup increments, while the mixer is on it’s lowest speed, add the confectioner’s sugar until it is all incorporated. Increase the speed to medium and beat for about 30 seconds until fluffy. Add in the half and half (or whatever you decided to use) and beat again for about 2 minute until light and fluffy once again.

 

 6.  Once cool, frost the cookies with the buttercream frosting. Sprinkle with sprinkles (if desired). Once the buttercream has set, transfer to an airtight container where the cookies will keep for about a week.

 

So if you are having a craving for those frosted cookies in the bakery you will definitely want to whip these up.....the are yummy and you won't regret it.  The only bad thing that I can even think of is....this recipe will make 4 dozen (depending on the size of your cookie cutter) and any lack in will power could spell trouble.

 

 

Enjoy!  Happy Thursday!



Soft Baked Pretzels

I know that I have admitted in the past that I have a love/hate relationship with making yeast breads.  I always want to make all these wonderful breads that I see others make but panic when it comes to actually following through.  I can't begin to tell you how many bread recipes that I have pinned on Pinterest.  Way to many!  But I have slowly been breaking through that barrier of fear.  I like to give all the credit to my Kitchen Aid Mixer that I got for Mother's Day this year.  As long as I can toss all the ingredients into that baby and let it do all the work I have been golden!

For some reason I decided that today was going to be the day I gave pretzels a try.  So....on to my Pinterest board I went and picked what seemed to be the easiest.  Only a few ingredients and 30 minutes to rise....yep...I can do this. So a big thanks to the folks over at www.fifteenspatulas.com for sharing these....they are super yummy and Oh My did they make the house smell so good.

I will admit that I may need to practice my pretzel rolling skills....but they puffed up so much in the oven they look so much like rolls....I bet they would make a super delish bun for a juicy burger.

Soft Baked Pretzels

 

For the Dough:

2 1/2  cups flour

1/2 tsp sea salt

1 tsp sugar

2 1/4  tsp instant quick rise yeast

1 cup warm water (110 degrees F)

 

For the Topping:

1/2 cup warm water

1 tbsp baking soda

vegetable oil for greasing the sheet pan

coarse sea salt, for sprinkling

3 tbsp unsalted butter, melted

 

1. Combine all the dough ingredients in the bowl of a stand mixer, and mix with the paddle attachment until somewhat combined (or just mix by hand with a wooden spoon). Change to the dough hook and knead on medium low for 5 minutes. The dough should feel soft and smooth, not sticky to the touch.
2. Lightly dust the dough with flour, then place in a ziploc bag and let the dough rise for 30 minutes.
3. Preheat the oven to 450 degrees F, and lightly grease a baking sheet with vegetable oil. You could also do parchment paper if you can find one that's rated high enough (most parchment papers I've seen only go up to 420 degrees F).
4. Remove the dough from the bag and place onto a lightly oiled countertop. Divide the dough into 8 pieces (just cut it with a knife).
5. Whisk to combine the warm water and baking soda and cook in the microwave for 1 minute. FYI it's not going to dissolve completely, and that's okay.
6. Roll each of the eight pieces into a long rope, and shape each one into a pretzel.
7. Dip each pretzel into the soda wash and place onto the greased baking sheet. Sprinkle with coarse sea salt, then let them rest for 10 minutes.
8. Bake for 9 to 10 minutes until the pretzels are golden brown. Brush the pretzels with the melted butter while they are hot out of the oven, so the bread can soak up all the buttery goodness.

 

 

 

Happy Wednesday!  Enjoy!



Monster Munch

The other day I mentioned that I had a few items still on my October "to do" list....I spent sometime this morning working on that list.  Yes...for those of you wondering I was able to get Jacob a costume.  Good thing he is pretty easy when it comes to what he will wear.  Last year was the first time I let him get something "scary"....sure he was a mini vampire when he was 4 and a zombie when he was 6.....but he was still cute.  Last year however he had the whole scary thing going on....mask, the shirt that was looking like a cracked open chest...you know all the goodness of Halloween that makes this Momma go....UGH!  But....I have boys and this is what boys do. 

So down the costume aisle of Walmart I went....believe me I so wanted to get the cowboy costume or the adorable Woody....but no...I grabbed the creepy zombie thing that he had picked out.  As I was putting it in the cart....I just told myself....It is only one night....let it go.

Besides the costumes I found myself faced with a bazillion bags of Halloween candy.  As I was trying to decide what types to gather I had a second thought.....I should just make a sweet treat that I know the boys will love.  I grabbed a bag of candy corn and a few other goodies that I know will make them smile.

When you make this feel free to add anything and everything that love.  In mine we have candy corn, Fall colored M&M's, Reese's Pieces, pretzels, peanuts and Oreo cookies.  It would be equally delish with corn Chex....which I may have added if I would have thought about it at the store.

Monster Munch

 

12-14 Oreos, broken

1 cup candy corn

1 1/2 cup pretzels, broken

1/2 cup M&M's

1/4 cup Reese's Pieces

1/2 cup peanuts

16 oz of melted white candy

 

1.  Place all the ingredients into a large bowl.  With your hands mix well.

 

2.  Melt white candy according to package. 

3.  When melted and smooth, pour over ingredients in bowl.  Mix gently, making sure all is coated evenly.

4.  Pour mixture out on to a cookie sheet that is covered with wax paper.

5. Spread mixture out evenly.  Sprinkle a few more M&M's and Reese's Pieces on top and then sprinkle with Halloween sprinkles.

6.  Allow to cool and then break into pieces.

 

Happy Tuesday!  Feed your little Monsters.



Sriracha Shrimp Stiry Fry

Wow! Where has the month gone?  It just seems like October started and now in less than 2 weeks we will be headed into November.  Yikes!  I had better get crackin on my October To Do List....because I know that I have a few  things left on there.....mainly getting Mr. Jacob a Halloween costume.   Guess what I will be doing this week.  Really I don't mind it is one of those things that I know soon he will outgrow and then I will miss it.  So...I just enjoy these moments because I know the older he gets the fewer we will have. 

So....let's  move on before I get all weepy over the fact that my boys are getting older.

Ever have one of those days when you are craving "Spicy"?  Sadly, I probably have more cravings for spicy things than I do for sweets. 

One of my husbands favorite meals is a big bowl of stir fry veggies with rice.....or even noodles.  With or without a protein....he really doesn't mind.  And actually we all love this as well...but he would literally eat it every other day.  It had been a week or so since I had used the wok so I thought lets have spicy stir fry!  It's a win-win for everyone.....and my craving will be satisfied.

I found this recipe for the shrimp marinade over at www.godofscrumprecipes.tumblr.com and of course I pinned it because I knew someday it would be used....and I was right.  In fact it will definitely be a go to when I need spicy shrimp....yes...it is that good.

Sriracha Shrimp

 

1 pound medium-size shrimps (heads removed and peeled)

1 Tablespoon Sriracha

1 Tablespoon Oyster Sauce

Salt and Pepper

2 Tablespoons butter

5 cloves garlic, minced

 

1. Marinate shrimps in sriracha, oyster sauce, salt and pepper for 5-10 minutes.

2. Place wok or skillet over medium-high heat, melt butter then saute garlic until softened and fragrant (1 minute).

3. Add the shrimp into the sauteed aromatics and toss or “stir-fry”. Cook for no longer than 2 minutes or until shrimps curl-up (shrimp can overcook in a matter of seconds).


Here is the best part.....you can just eat them as is!  Or....you could serve them over steamed rice.  Or of course you could serve them over a bed of veggies and Asian noodles as I did.  The sprinkle of sesame seeds is always an added touch that makes anything yummy....if you love them like my family does.

Happy Monday!  Grab your Wok and go Spicy!

 

 

Reuben Rolls

Well here I go again trying to change up a classic.  I love trying to make something "always done" into a "wow...what a great idea" and these Reuben Rolls are a perfect example of that.

For those of us who love a great Reuben sandwich....you know that they can be messy.  Not to mention the fact that they are not "Happy Hour" friendly.  It is much easier to have an appetizer size bite when you are talking with friends.  And those who know me well....know that I love talking....some may say that I talk to much.  Hmmm....I wonder where Jakey gets it from.

So these wonderful little delights are my take on a Reuben .....just all rolled up in a wrapper instead of piled between 2 pieces of bread.  For me the only thing missing is the wonderful rye bread flavor.....but the rest of the flavors are all there...so after one bite I kinda forgot about the rye bread.

 

I fried mine but you could easily bake them.  I didn't just because I have never had much success doing it that way and I didn't have the time or ingredients to make more if they came out of the oven less than appealing.

 

 

Add diced corn beef or pastrami, shredded swiss cheese, sauerkraut, 1000 island dressing, finely diced onion, salt and pepper to a large bowl. 

 

 

Place egg roll wrapper on work surface and place a generous amount of filling on to the wrapper.

 

 

Roll wrapper as directed on the package.  It may seem difficult but it really isn't once you get the hang of it.  Be sure to have a small amount of water near by so that you can use your finger to seal the closed edge with a dab of water.

 

When all of the rolls are made fry them in batches.  When you remove them from the oil place onto a layer of paper towels to remove any unwanted oil.  It helps them stay crisp if you are not serving right away and need to keep them warm.

 

Like so many recipes that I do I just kind of eye balled the amounts....nothing exact.  I'm sorry but....really we are just looking for filling....nothing too complicated.

 

 

Reuben Rolls

Corned Beef or Pastrami, diced

shredded swiss cheese

1 1/2 cups sauerkraut, drained

1/3 cup 1000 island dressing, more if needed

3 tbsp. finely diced onion

salt and pepper to taste

1 package egg roll wrappers

 

1.  Heat oil in a pan.

 

2.  While oil is heating combine all the ingredients except the wrappers into a bowl.  Mix well...be sure that everything is well coated with the dressing.

 

3.  Place filling into the wrappers and roll according to package directions. 

 

4.  When all of the wrappers are filled begin frying.  Work in batches....do not overcrowd the pan.

 

5.  Remove from oil and allow to drain excess oil.

 

6.  Best served warm.  Serve with a mixture of 1000 island dressing, sour cream and horseradish.

 

 

Happy Saturday!  Gather Friends Together and Enjoy!

 

 

Creamy Wild Rice Soup

While planning my weekly menu I realized that I have made each week since September a soup.  In fact last week we had 2 meals that were what I considered cozy in a bowl.  My family is usually on board at first but by the end of winter they are done with soup.  Kinda like at the end of summer they are done with salads.  I guess I can't blame them but Summer=Salads and Fall/Winter=Soup....just that simple.

The last week or so around here has been consumed with Homecoming planning.  Since I am new to the current High School "trends" I had to learn as I muddled through Tux rental, dinner reservations, pictures....oh my Pictures....what an event that turned out to be.  But my sweet freshman had a wonderful time and his date was the cutest thing.  As stressful as it was, I loved every minute and by the time Jakey gets to High School I will be an old pro.

 

So anyway after this crazy weekend I was ready for an evening of "cozy" at home time with my family.  I found this recipe over at www.bettycrocker.com  a week or so ago and thought what better time to give it a try.  It came together super easy and my family loved it.  In fact next time that I make it I will double the recipe.  I had a couple of upset boys when they went looking for another bowl of this yummy soup. 

I had to convince them to give the almonds a chance.  When the soup is ready to serve, sprinkle toasted almonds over the top....I also crumbled a bit of crispy bacon on the top.  The recipe didn't call for it but I had a few slices left over from breakfast and thought that it might be a tasty addition.  I also added some diced ham to the soup as it was simmering.  I know....I just can't leave well enough alone.

Creamy Wild Rice Soup

 

1/2 cup uncooked wild rice    

1 3/4 ups water       

2 tablespoons butter or margarine  

2 medium stalks celery, sliced (1 cup)     

1 medium carrot, coarsely shredded (1/2 cup)  

1 medium onion, chopped (1/2 cup)   

1 small green bell pepper, chopped (1/2 cup)      

3 tablespoons all-purpose flour 

1/2 teaspoon salt    

1/4 teaspoon pepper

1 can (14 oz) vegetable broth 

1 cup half-and-half  

1/3 cup slivered almonds, toasted                

3-4 pieces of crisp cooked bacon, crumbled

1 cup of diced ham

 

1.  Cook wild rice in 1 1/4 cups of the water as directed on package.

                        

2.  In 3-quart saucepan, melt butter over medium heat. Add celery, carrot, onion and bell pepper; cook, stirring occasionally, until celery is tender. 

                        

3.  Stir in flour, salt and pepper. Stir in wild rice, remaining 1/2 cup water and the broth. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally.

                          

4  Stir in ham.  Heat just until hot.  Do not boil.

 

5.  Ladle soup into bowls and top with crumbled bacon and toasted almonds.

 

 

               Happy Monday!  Enjoy!

 

Soy and Brown Sugar Salmon

So my husband went salmon fishing on the stormiest weekend on record in Washington during the month of September. The funny thing was, while it was raining buckets here at home up on the strait it was just breezy and misty....well at least until Sunday.  But regardless, with 3 days of fishing he brought back 6 beautiful fish. 

Besides halibut, salmon has to be one of my favorite fish.  I spent the better part of Sunday evening preparing the fish for the freezer....but picked out a very delicious looking fillet to have for dinner this week.  I couldn't hold out any longer,....I had to prepare it tonight....I just couldn't wait. 

So the only decision I had was how do I cook it.  I really love grilled fish on the BBQ....but the weather really wasn't stellar.  I thought about using my indoor grill pan....but then I decided to use my counter top convection oven.  I found a great marinade over at www.allrecipes.com.  It was super easy and quick.....all the things that we are looking for.

To be very honest with you I had no intention of blogging this but I couldn't let it go....it was just too delish.  I kind of thought that I would be able to taste the soy sauce just a little bit more....but it was the perfect combo of salt and sweet.  Anyway the beautiful plating was missed and I was stuck with one tiny little piece to use as a photo.  I served this with a nutty rice pilaf and steamed broccoli.  I am sorry that you need to use your imagination just a bit.....but trust me on this one it was very yummy.

Soy and Brown Sugar Salmon

1 1/2 lb salmon fillet

1/3 cup soy sauce

1/3 cup brown sugar

1/3 cup water

1/4 cup canola oil

garlic powder, to taste

salt and pepper to taste

 

1.  Combine soy sauce, brown sugar, water and oil in a bowl.  Whisk well to combine well.

 

2.  Season salmon fillet with salt, pepper and garlic powder to taste.

 

3.  Place fillet in large zip lock bag and pour marinade over fish.  Seal bag well and gently tip the bag back and forth to make sure all of the fish is coated.

 

4.  Refrigerate for at least 2 hours.

 

5.  Remove fish from bag, throw away marinade. 

 

6.  Cook salmon as desired. 

 

 

Happy Monday!  Enjoy!

Chicken Cordon Bleu Casserole

 I don't know about anyone else but I am so ready for the weekend. I have been dealing with Jakey's cold, getting Matt fitted for a homecoming tux and making sure Ray has what he needs to go on a fishing trip this weekend. Throw in a 5 hour power outage Tuesday morning and I would say I kinda deserve a weekend soon. Thank goodness we have just a little over 24 hours til Friday Happy Hour.


I have been doing pretty good lately finding great recipes that the entire family will enjoy. Recipes that are quick, ingredients most of us have on hand and super delish.  When I make a new dish and both boys tell me that it is "Blog Worthy" I know that I have succeeded.  I found this over at www.madefrompinterest.net.  There are many versions out there....I have made something very similar from Gooseberry Patch....equally as good.  I found that this came together very quick....and the sauce is way good!

 

I made this as a going away dinner for our sweet Sarah who was leaving for college.  Sarah became a part of our family several years ago.  She volunteered her time helping out in the daycare/preschool that I had in my home and also was Jakey's babysitter on the rare occasion that Ray and I ever got a night out.  We love her to pieces and we wanted to make her a great "comfort food" meal before she went off to a life of Top Ramen.



 In fact she sent me a message last night and told me that her first day was great and she was eating "Cup O Noodles".  I knew it!  Good thing we filled her with mashed potatoes and cheesy gooey ham/chicken.

 

 

 

 

 

Chicken Cordon Bleu Casserole

 

5 cups chicken breast, diced or shredded

1/2 pound sliced deli-style black forest ham, chopped

1/2 pound sliced swiss cheese

 

Sauce:

4 Tb butter

4 Tb flour

3 C milk

2 Tb lemon juice

1 Tb dijion mustard

1 1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp pepper

 

Topping:

4 Tb melted butter

1 1/4 C seasoned bread crumbs
1/4 C parmesan cheese

 

1.  Preheat oven to 350 degrees and spray a 9×13 casserole dish with nonstick spray.  Layer the chicken in the bottom of the dish followed by the ham and finally the swiss cheese.

2.  In a medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1 minute. Slowly add the milk, whisking to keep clumps from forming.  Turn the heat to high and cook until the sauce thickens and boils completely, whisking often.  Remove from the heat and add the remaining sauce ingredients.  Pour the finished sauce over the base layer already in the dish.

3.  In a small bowl, mix together the topping ingredients until the butter is evenly distributed over the crumbs.  Sprinkle over the top of the dish and bake for 45 minutes.  Allow to cool for 10 minute before serving so the sauce will thicken just a bit.



Happy Thursday!  Enjoy!

Caramel Apple Cake

When I think of caramel....I automatically think apples.  Really....it is a natural pairing don't you think.  Sure....a sliced apple and caramel for dip brings happiness to my heart but I wanted to bring that same happiness to the entire house.  That wonderful smell of apples baking...a scent that brings back wonderful memories of my Grandma.

 

I think I have mentioned all the apples that my dear friend has shared with me.....I have been trying to vary my apple recipes.  Cobbler, crisp, apple butter, apple chips.....all super delish.  But I needed something different.  I found a recipe for caramel apple bread over on www.thedomesticrebel.com and instantly knew I had to make it. 

 

When got ready to make it though I simply forgot what I was doing and grabbed my 9x13 baker....sprayed it and poured the batter into the pan.  Ooops!  Yikes....it was supposed to go into bread pans.  I decided that it was going to be way more trouble to try and get it out of the baker and into the pans....so....I left it.  And it was very yummy....in fact my husband thought that I had made a coffee cake.  Of course I did admit to him my mistake....but it seemed to work out great....the fam loved it.

 

 

Of course we topped ours with a spray of whip cream and a drizzle of caramel.  Did it need it.....no probably not.....but really it was super delish with it.

 

 

Caramel Apple Cake

 

1 cup butter, room temperature

1/2 cup sugar

1 tsp baking soda

1 Tbsp lemon or lime juice

2 eggs

2 tsp vanilla extract

2 cups all-purpose flour

1/4 tsp salt

2 cups coarsely chopped apples

Caramel sundae sauce

 

 

Crumb Topping Mixture

1 tsp cinnamon

4 Tbsp flour

4 Tbsp brown sugar

4 Tbsp cold butter

 

1. Preheat oven to 375 degrees F. Spray a 9x13 baking dish with non stick cooking spray.

 2. In a large bowl, cream together the butter and sugar until creamy. In a separate bowl, dissolve the baking soda into the lemon juice. Mixture will foam up; that’s normal. Once dissolved, add the baking soda mixture, eggs and vanilla to the butter and beat to combine.

 3. Add the flour and salt until a thick batter has formed. Stir in the chopped apples by hand.

 4. Meanwhile, in a small bowl, combine the crumb ingredients until mixture forms coarse crumbs. Set aside.

 5. Spread 1/2 of the batter into the pan.  Sprinkle 1/2 of the crumb topping on top of the batter.  Drizzle caramel syrup over the crumb mixture.  Repeat layers ending with caramel syrup.

6. Bake for 50-60 minutes or until toothpick comes out of center clean; allow to cool completely on a wire rack.

7. Bread can be stored up to 2 days at room temperature, wrapped tightly.

Happy Wednesday!  Enjoy!





Chicken Pot Pie Soup

Nothing screams "cozy comfort food" more than a great chicken pot pie.  I have a great recipe for chicken pot pie that is a family favorite.  For me the flaky buttery top crust is what it is all about.  Of course I do have one family member (Jacob) that does not like the crust...top or bottom and will scrape out all of the creamy filling and just eat that.  I know!  Really?....who's kid is he?  I don't complain too much though....because I usually snitch his top crust.

So when I came across this recipe for a soup version over at www.shugarysweets.com I was thrilled....and actually thought...why hadn't I thought of this?  I did make a couple of changes to ingredients...but other than that I stayed pretty true to the recipe.  I wish I would have doubled the recipe though....both boys were looking for seconds....and there were none.  I guess that is a good sign.  Bottom line....it was delish!  Creamy and flavorful without using a "cream of anything" soup.  I chose to use 2 cups of 2% milk rather than 1 cup of milk and 1 cup of heavy cream and it turned out great.

Instead of making strips out of the pie crust I took a biscuit cutter and made little discs.....we just tucked them in like you would crackers.

Chicken Pot Pie Soup

 

2 cup chicken, cooked and diced

3 Tbsp unsalted butter

1/2 yellow onion, diced

3 celery stalks, diced

1/2 cup carrots, diced

1/4 cup all purpose flour

3/4 cup chicken broth 

2 cups milk 

pinch of crushed red pepper flakes

1 tsp kosher salt

1/2 tsp ground black pepper  

1/2 package pie crust (I used Pillsbury), thawed

 

1.  In a large pot, melt butter over medium high heat. Add onions, celery and carrots and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, red pepper flakes, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.

2.  To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet. Bake in a 450 degree oven for 6-8 minutes, until browned. Remove from oven.

 

3.  To assemble, Ladle soup into bowls and top with warm crisp pie strips. 

 

 

 

 

Happy Wednesday!  Enjoy!

 



Glitter Cup

We are huge football fans.....and we love our Seahawks!  In fact...we have always loved our Hawks....even when they were not so good and now that they are playing well it makes the games even better. 

Set up the big screen...gather friends and put on all of our 12th man gear....we are set.  I had to have a special cup for the games....whether it be water, diet coke or a Green Wave cocktail....I needed it.  I had a bunch of cups left over from last fall.  Sparkly cups with big ribbons were perfect for the gift giving season last year.

These are super easy to make.  The cups came from the dollar store....the Mod Podge and craft sealer can be found at a variety of locations....I picked mine up at Wal-Mart when I got the ribbon.  Try and find ribbon that has wire....it makes it much easier to make those great big full bows.

I raided my boys room for anything I could attach in the center of the bow to represent the Seahawks....I came across this great little helmet and beads that I cut and hooked in with wire.

These really are super fun to make and the possibilities are endless.  There are so many colors of glitter available now....I am sure that you could find a color that would work for your scheme.

1.  Remove the lid from the cup and set a side.

2.  Brush Mod Podge over the entire cup.  Try not to get it up near the area where the lid screws on.

3.  Sprinkle glitter very liberally all over the cup.   Don't worry there is no wrong way to do this.  Be sure to cover your work surface because glitter will be everywhere.  Also this way you can recollect the glitter  to use again.

4.  Allow to dry....at least 30 minutes.

5.  When dry, apply another coat of Mod Podge and sprinkle more glitter on the cup.  This will give the cup a great all over coating of sparkle.  When this coat is dry, apply a thin coat of clear multi-purpose sealer.

6.  I used a thin piece of ribbon (without wire) to wrap around the cup with a small Velcro dot to hold it in place.  It works great so the ribbon can be removed when washing the cup.

7.  Make the bow...attach the bling or extras with a thin piece of wire.  And then hot glue the bow to the thin piece of ribbon.  When glue is dry.....wrap the ribbon around the cup...press the Velcro pieces together and it is ready to use.

There is no worry with the glitter color bleeding when it gets wet.  I have used expensive glitter and also glitter from the dollar store.  Just remember you have to hand wash the cup.

Happy Sunday!  Go Seahawks!

Chicken Tortilla Stack

First full week of school is in the books....and we made it.  High School has been a success for Matt and Jakey has gotten back into the "school groove" without too much difficulty. 

We have had a week of beautiful sunshine and record breaking temps.....I know that the rain is coming soon...but I so enjoyed these last few day.  Wednesday was the warmest....hitting nearly 90 degrees.  We enjoyed happy hour in the garden with neighbors and before I knew it Jacob was asking what was for dinner!  Lucky for me I did have a plan....and lucky for me it came together quick and was very yummy.

Long ago I was a Pampered Chef consultant and one of the recipes that everyone wanted was the Tortilla Stack.  This is my little twist on that.....just as easy and delish!

My boys love to make nachos....everyone gets to create their own little masterpiece....well these are very similar.  I found these cute little tostada shells at Safeway that worked great....each stack used 3 shells filled with yummy chicken and cheese between the layers.  And then topped with all our favorite toppings.

Chicken Tortilla Stack

12 corn tostada shells

2 cups of cooked chicken, diced or shredded

shredded Mexican blend cheese

6 oz sour cream

taco sauce

favorite taco toppings...

tomato

green onions

avocado

shredded lettuce

 

1.  Mix sour cream and taco sauce together....the taco sauce is by taste.

 

2.  Spread some of the sour cream mixture onto a tostada shell.  Place the shell into a baking dish. 

 

3.  Sprinkle chicken and then cheese on top of the shell.   Then repeat the layer with another shell.  Place the 3rd shell on the top.  Gently pressing down.....then sprinkle a final layer of cheese on the top.

 

4.  Repeat to make 3 more stacks.  A 9x13 baking dish will hold 2 stacks....so 2 baking dish will be needed.

 

5.  Cover baking dish loosely with foil.  Bake at 325 degrees for 12-15 min.

 

6  Remove foil and bake another 6-8 minutes.

 

7.  Remove from oven.  After plating slice each stack into 4 slices....a pizza cutter works great for this.

 

8.  Add your favorite toppings and enjoy!

 

 

 

 

Happy Friday My Friends!





Spiced Cider

It isn't often that I mid week post Happy Hour recipes but I really wanted to make an exception today. I had intended on posting this over the weekend but a family emergency kept me everywhere except at home with my computer.  But all is well now and I am actually thinking a nice cocktail is just what I need after the last few days.

I wish I could remember when I first had this drink....or who made it for me.  What I do remember is how much I love it.  It has to be my absolute favorite fall drink.  Actually Fall in a Glass is how I often refer to it.  I am sure that you could make this a warm cocktail as well.  By just heating the apple cider and then adding the spirits....I am sure it would be delish.  I however am not a big fan of warm cocktails....they just make me cozy and sleepy....which I suppose is not a bad thing. 

When making this you could use apple juice....but it isn't the same.  Find your favorite fresh apple cider and use that.  We have a local farm that makes fresh pressed apple cider....and apple fritters...but we will leave that for another day.  I typically will use Sailor Jerry's spiced rum...but as you can see Captain Morgan will work just as well.  The key really is the apple cider.

Spiced Cider

2 oz spiced rum

1 oz cinnamon schnapps

fresh apple cider

 

1.  Fill a glass with ice.

 

2.  Add rum and schnapps

 

3.  Fill glass with cider and stir.

 

Happy Tuesday!  Enjoy a mid week Happy Hour.

Crock Pot Pizza Soup with Cheesy Garlic Toast.

 Wow! What a stormy past couple of days. Rain...Rain and more Rain! Not to mention all of the thunderstorms....holy cats it was a crazy weather day yesterday. It certainly hasn't been cold...in fact very muggy....temps in the mid to upper 70's.....just wet and sticky. But I just couldn't help myself...I had to make a soup for dinner. It seemed like the perfect day for it.

 I came across this recipe over at www.sweettwistoffate.blogspot.com a few weeks ago and thought it would be perfect for a cozy fall evening.  I remembered it yesterday morning and I had everything I needed plus I thought it would go great with the kickoff to the football season.

The soup was delicious....very versatile...you could add just about any of your favorite pizza toppings.  I made ours pretty basic....because remember I do have to feed the "picky one".  But he loved it!  I made just a few minor changes to the original recipe.....so I was able to use what I had.

For me the best part was the little slices of cheesy garlic toast.....if you lay them across the top of the soup they will soak up some of the broth and become part of the soup.....so yummy.

Trying to do my part in making this a bit more "healthful" I did use turkey pepperoni.  Really I don't know that it is any better for you....but we can try...right.

Crockpot Pizza Soup

 

1/2 a medium size onion, diced small

1 28oz can of crushed tomatoes, with Italian seasoning

1 1/2 cups fresh mushrooms, sliced

4 cups beef broth

1 lb Italian sausage, browned

1 package of slice pepperoni, quartered

slices of French bread

garlic butter

mozzarella cheese

 

1.  Place the diced onion, tomatoes, mushrooms and beef broth into crock pot. 

 

2.  Turn crock pot to low and cook for 5-6 hours

 

3.  45 minutes to an hour before cooking time has ended add the browned sausage and pepperoni.*

 

4.  Before serving place sliced bread in oven at 450 degrees.  Lightly toast. 

 

5.  Remove from oven and brush with melted garlic butter and top with shredded mozzarella cheese.

 

6.  Return to oven and toast until cheese is melted.

 

7.  Ladle soup into bowls and top with toasted bread.

 

*  I actually added my sausage half way through the cooking time....I wanted some of the sausage flavors to enhance to soup flavor.

 

**  Prior to adding the sausage I took my hand held blender and smoothed out the texture a bit....my boys do not care for chunks of tomato or onion. 

 

 

Happy Friday!



Mounds Brownie Bars

So another school year has begun for us.  It was kind of a big one in different ways for both of the boys.  Matt, my oldest son, headed off to his first year of High School this morning.  We were both pretty nervous about it.  He was afraid he was going to get lost in such a big school....I was worried because he was worried! 

Little Jakey walked into 4th grade today. He told me this morning that he didn't need us to walk him to his class.  He said "Mom....I am in 4th grade now!  I got this!".   I had to smile even though my heart was breaking.  I love watching my children grow and become independent....but as each day passes they need me just a little bit less than they did the day before. 

But the one thing they always look to me for is After School Snacks!  They will tell you though that I am much more creative at the beginning of the school year.....after Spring Break....not so much.  So following tradition today they are having a fantastic snack.

When Halloween rolls around I am so guilty of sneaking the Mounds and Almond Joys.....really what is better than coconut and chocolate.  When I found these over at www.inkatrinaskitchen.com a few months ago I was originally thinking Christmas Cookie Exchange....but I think these are the perfect fit for the first day of school.

Mounds Brownie Bars

1 pkg family size brownie mix

5  cups sweetened flaked coconut

14 oz can sweetened condensed milk

1 1/2 cup powdered sugar

1 container of chocolate frosting

 

1.  Prepare brownies according to package.

 

2.  Mix coconut, condensed milk and powdered sugar in mixer.

 

3.  Spread coconut mixture over cooled brownies.

 

4.  Remove lid and foil from frosting container and microwave for 10 seconds.  Or until frosting is thinned and pourable.

 

5.  Pour frosting over brownies.  Allow frosting to harden and set before cutting.

 

 

To all the teachers out there.....Have a Wonderful Year.

Thanks for all you do!

Apple Snickerdoodle Cobbler

I think I may have already mentioned how much I love Fall!  My boys have 1 week until school starts....the weather is already changing.  The leaves are starting to change....a few damp drizzly mornings....yep Fall is on its way. 

A week ago my friend Heidi gave me a bag of apples that she had gathered off one of her trees.  She has 3 so you can imagine the bounty of apples she has to share.  Anyway, I wanted to find something a little different.  Don't get me wrong who doesn't love a great apple pie, crisp or cobbler....but I was looking for a recipe a little "out of the norm".  When I came across this over at www.bakedbyrachel.com I knew it was what I was looking for.  Simple and quick but different....just what I wanted.

I will admit that I used the easy button today....I didn't make my own cookie dough.  I was shopping at Fred Meyer this morning and found pre-made snickerdoodle cookie dough.  I know right!  I was just going to use sugar cookie dough....but I hit the jackpot.   

So I grabbed my apple peeler gadget and the apples and got to it.  Seriously this couldn't be easier....peeling the apples takes the longest and even that was a piece of cake with the peeler.  It made the house smell incredible!  Apples and cinnamon....really....for me it doesn't get much better.

The cookie topping makes a nice little spot for whip cream to sit.....just the right amount of sweet....the apples are still a bit tart.  Just perfect.

Peel and slice 7 cups of apples.  Add brown sugar and cinnamon.  Toss to mix.

Place the sugar coated apples into a 8x8 baking dish.

Grab your cookie dough....store bought or some that you have made.....have a cinnamon and sugar mixture to roll the cookie balls in. 

Place the cookie pieces on top of the sliced apples.  Bake at 350 degrees for 45-55 minutes.

Remove from oven and allow to cool slightly before serving.

Scoop some into a bowl...be sure to grab a cookie topper......

 The a dollop of whip cream or a scoop of your favorite vanilla ice cream....either way you will love it.

Apple Snickerdoodle Cobbler

 

7 cups sliced apples, peeled

1/4 cup brown sugar

1/2 tsp cinnamon

1 pkg of sugar cookie dough, or snickerdoodle dough

 

 

1.  Peel and slice apples.

 

2.  Toss apples with brown sugar and cinnamon.

 

3.  Place apples into a 8x8 baking dish.

 

4.  Roll cookie dough in a mixture of cinnamon and sugar.  Flatten balls and place on apples slices.

 

5.  Bake at 350 degrees for 45-55 min.  Remove from oven and cool before serving.

 

 

Happy Wednesday!  Enjoy!