White Chocolate Popcorn

This is the other type of popcorn I made.  The recipe was adapted slightly from the Bake. Eat. Repeat. blog. 

White Chocolate Popcorn

8 oz. white chocolate (white chocolate chips work great)

2 Tablespoons butter (I used lightly buttered microwave popcorn so I only used 1 Tbsp.)

1 bag microwave popcorn (preferably natural, not butter flavored)

1/4 cup M&Ms (regular, peanut or pretzel!)

 

1. Pop popcorn according to package instructions. 

 

2. Place the white chocolate (or white chocolate chips) and butter in a microwave safe dish. Microwave until melted and smooth (about 2 minutes), stirring every 30 seconds. 

 

3. In a large bowl combine popped popcorn with white chocolate mixture. Add M&Ms and stir to combine.  Let cool and harden on parchment paper.

Candied Popcorn

I tried two different popcorn recipes this holiday season.  In my opinion, there is something irresistible about fancy popcorn.  My boys and I could eat this stuff all day.  None of these holiday recipes are helping my waistline though!  That's probably why I'll only be making this once a year!  This recipe comes from Erin at The Sisters Cafe.

Candied Popcorn

3 to 3 1/2 batches of air-popped popcorn (each batch is 1/2 c. unpopped corn kernels)
2 cubes butter (1 cup)
1 1/3 c. granulated sugar
1/2 c. light corn syrup

**I used lightly buttered microwave popcorn.  Each bag is equal to one batch.  I also cut the butter in the recipe down to 1 1/2 cubes since my popcorn was already lightly buttered.

First, pop all your popcorn.  Shake the popcorn and then scoop the top layers into a couple large mixing bowls. Leave the heavy and/or unpopped kernels behind.

Melt butter in a large pan.  Stir in sugar and corn syrup. Stir until all the sugar is dissolved. Continue stirring, on medium heat, until the mixture is completely smooth and is just barely starting to simmer.  (Don’t allow it to boil for long, or the popcorn will harden rather than being soft.) Turn heat off.

Using a ladle, drizzle the sugar mixture over a portion of your popcorn.  Then mix it with a spoon, add another portion of fresh popcorn, drizzle the mixture over it, and stir it around, etc.  Continue until all your mixture is evenly distributed on the popcorn. 

I packaged my candied popcorn into gallon sized twist-tie bags I bought at the grocery store. Or you can store it in tupperware for a few days. 

Northwoods Wild Rice Soup

Another great new soup recipe to add to my collection.  This recipe came from my neighbor Lauren.  This is a hearty and flavorful soup as well.  I love making soups this time of year!

Northwoods Wild Rice Soup

3 cups cooked wild rice (Uncle Ben's Original Wild Rice pouch--prepared with seasoning packet.)
2 cups cooked chicken or turkey, cubed 1-inch
8 ounces (1 cup) cooked ham, cubed 1/2-inch
2 medium carrots, chopped
2 stalks (1 cup) celery, sliced 1/2-inch
1 quart (4 cups) half & half
1 1/4 cup chicken broth
1 medium (1/2 cup) onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter, melted

Combine all ingredients except flour and butter in large saucepan.  

Cook over medium heat, stirring occasionally, until heated through (15 to 20 minutes). 

Stir together flour and butter in small bowl; stir into hot soup. Continue cooking, stirring occasionally, until thickened (5 to 8 minutes). Serve warm. Great in bread bowls!

Zuppa Toscana Soup

I got this recipe for the Olive Garden's famous Zuppa Toscana Soup from my friend Heather.  I actually think it tastes better than the Olive Garden's version.  It is so flavorful.  I made it only a week and a half ago and I am ready to make it again!

Zuppa Toscana Soup

Package of Jimmy Dean regular sausage

5 potatoes, cut into cubes or whatever size pieces you prefer (I used red but you could use just about any variety.)

1 onion diced

8 slices bacon, cooked and broken into pieces

1 Qt water with 4 chicken bouillon cubes

1 1/2 tsp garlic

1/3 c heavy cream

Kale

Cook sausage and onion together. Cook bacon separate. Combine once cooked. Add garlic, water, boullion and potatoes, simmer for 15 minutes. Add some kale the last couple of minutes. Add heavy cream and simmer for 4 more minutes.

Brownie Stuffed Chocolate Chip Cookies

I love brownies and I love cookies so I figured I couldn't go wrong with this combination cookie.  Though a little time consuming, they are a fun change from the norm.  I figured out that I had to cut my brownie squares pretty small in order to make a regular-sized cookie.  The possibilities are endless when it comes to stuffed cookies and I will definitely be experimenting with other things in the future.

Brownie Stuffed Chocolate Chip Cookies

1 brownie mix (Bake ahead of time.)
1 cup butter, room temperature
1 cup sugar
3/4 cup packed light brown sugar
2 eggs
1 tablespoon vanilla
3 1/2 cups all purpose flour (For fluffier cookies, add an extra 1/2 cup of flour for a total of 4 cups.)
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips 

Prepare brownies according to package directions.  Let cool completely then cut into 1 inch squares.

Beat the butter and sugars until light and fluffy.  Add eggs and vanilla and continue to beat until well combined.  In a separate bowl, combine flour, salt and baking soda.  Slowly add dry ingredients to wet ingredients along with the chocolate chips.  Place a scoop of dough on top of a brownie square and another smaller scoop on the bottom.  Gently press and enclose brownie with dough.  Place filled cookies onto a parchment or silpat lined baking sheet and bake at 350 degrees for 12-15 minutes or until edges are golden brown.  (Watch them, your time may vary.)

Spaghetti Pie

This recipe comes from one of my favorite sources: Mel's Kitchen Cafe.  She says this is her family's favorite meal.  I haven't had spaghetti pie since I was a kid but I decided to give this recipe a try the other night and I thought it was delicious.  I used regular spaghetti noodles because that's what I had on hand but I think the thin ones would be better. 

Spaghetti Pie

12 ounces thin spaghetti or vermicelli noodles
1 pound lean ground beef or ground turkey
1 small white or yellow onion, diced
1 clove garlic, finely minced (or 1/2 teaspoon garlic powder)
1 teaspoon salt
1/2 teaspoon black pepper
28-ounce can crushed tomatoes (I used diced.)
16-ounces tomato sauce
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 ounces light cream cheese, softened
1/2 cup lowfat cottage cheese
3/4 cup Parmesan cheese, divided
3/4 cup mozzarella cheese, divided

Lightly coat a deep 9 or 10-inch pie plate with cooking spray and set aside.  (If you don't have a really deep pie plate, use a square or rectangular pan - I used a 9X13.) Preheat the oven to 400 degrees F.

In a large pot of boiling, salted water, cook the noodles until al dente according to package directions. While the noodles boil, heat a large 12-inch skillet over medium-high heat and add the ground beef or turkey, breaking it into pieces with a wooden spoon. Add the onion, garlic, salt and pepper. Cook, stirring occasionally and continuing to break up the meat, until the meat is cooked through, 5-7 minutes. Remove the skillet from the heat and drain the excess grease, if any. Return the skillet to medium heat and stir in the crushed tomatoes, tomato sauce, dried basil and oregano. Simmer the sauce over medium or medium-low heat for 10 minutes.

When the noodles are done cooking, drain and return to the pot. Immediately stir in the cream cheese and toss the noodles by lightly lifting them up and over with tongs until the cream cheese is mostly melted. Stir in the cottage cheese, 1/2 cup of the Parmesan cheese and 1/2 cup of the mozzarella cheese. Toss until the noodles are evenly coated. Stir in 2 cups of the red sauce. Keep the remainder of the red sauce warm on the stove.

Scrape the noodles into the prepared pie plate and using a flat spatula, press the noodles evenly into the dish so they are tightly pressed together and evenly flat across the top. Sprinkle the remaining 1/4 cup Parmesan and 1/4 cup mozzarella cheese across the top.

Bake the spaghetti pie for 20-22 minutes, until it is hot and bubbly and the cheese is golden on top. Let the dish rest for 10 minutes. Cut into slices and serve with remaining red sauce.

Chicken Tortilla Soup

I tried a new chicken tortilla soup recipe tonight and really liked it so I'm adding it to my collection.  We officially have soup weather around here and I love it.  (Not the weather necessarily, but the excuse to make soup!)  I had to photograph the picture in the cookbook because I was in too much of a rush tonight to take a picture of the soup I made and it was gone by the time I came home.  This recipe comes from my "Crock-Pot" Cookbook.

Chicken Tortilla Soup

1 pound boneless, skinless chicken breasts
2 cans (15 oz. each) diced tomatoes, undrained
1 can (4 oz.) chopped mild green chiles, drained (I didn't drain mine.)
1/2 cup - 1 cup chicken broth (I used frozen chicken breasts so I didn't add any broth.)
1 yellow onion, diced
2 cloves garlic, minced
1 tsp. ground cumin
salt and pepper to taste

4 corn tortillas, sliced into 1/4" strips (I didn't have any so we ate the soup with Fritos corn chips on top instead.)
2 Tbsp. chopped fresh cilantro (I used about a tsp. dried.)
1/2 cup shredded Monterey Jack cheese (I used sharp cheddar.)
1 avocado, peeled, diced and tossed with lime juice to prevent browning

1. Place chicken in slow cooker.  Combine tomatoes, chiles, 1/2 cup broth, onion, garlic and cumin in small bowl.  Pour mixture over chicken.  Cover and cook on low for 6 hours or until chicken is tender.

2.  Remove chicken from slow cooker and shred with two forks.  Return to cooking liquid.  Adjust seasonings, adding salt, pepper and more broth, as desired.

3.  Just before serving, add tortillas and cilantro (if you use dried, add it in step one) to slow cooker.  **At this point I also added about half a cup of sour cream.  Stir to blend.  Serve in soup bowls, topping each serving with cheese and avocado.

Mini Pumpkin Cheesecake Tarts

My friend Marianne made these for a church function we had a few years ago and they were delicious!  I had to bring a dessert to another church function tonight and immediately thought of these.  I'm so glad I have this recipe now - thanks Marianne!  I doubled this recipe and it filled 30 baking cups, each 3/4 full.  Also, the original recipe didn't call for whipped topping but it makes all the difference.  Marianne adds a little cinnamon to hers and it's the perfect touch.

Mini Pumpkin Cheesecake Tarts

12 gingersnap cookies (just store-bought ones, the crunchier the better so they don't get soggy)
1 (8 oz.) package cream cheese, softened (I almost always use Neufchatel - less fat)
1 cup canned pumpkin
1/2 cup sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
2 eggs

Preheat the oven to 325 degrees. Place 12 muffin cup liners in a muffin tin. Place a gingersnap cookie in the bottom of each liner. Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended. Add the eggs and beat well. Divide batter equally among the 12 muffin cups. Bake for 20-25 minutes or until set. Cool in the pan on a wire rack. Remove from the pan and chill before serving.  Top with a dollop of whipped topping.

Whipped Topping:

1 cup heavy whipping cream
powdered sugar to taste (about 1/3 cup)
sprinkling of cinnamon (about 1/2 tsp.)

With an electric hand mixer, beat the whipping cream on high speed.  Once it has started to stiffen, add in powdered sugar and cinnamon.  Continue to beat until correct consistency.


 

Guacamole

I can't believe I used to not like this stuff!  Now I can't get enough.  This recipe is really tasty and the addition of lime juice keeps the guacamole from turning brown right away.

Guacamole

2-3 medium avocados
1 T. fresh squeezed lime juice (I used the juice from half of one lime.)
1-2 cloves fresh minced garlic
2 T. finely minced onion (You could omit.)
2 heaping spoonfuls of sour cream
Salt to taste

Optional: 3-4 T. finely diced tomatoes

Scoop out avocados from skins and mash in a bowl with a fork.  Add remaining ingredients and combine well.  If possible, make at least 30 minutes ahead of time so flavors can blend well.

Basil Chicken in Coconut Curry Sauce

This really hit the spot with me tonight.  I don't cook with curry very often but after making this dish, I may have to change that.  All four of the adults who consumed this tonight had seconds.  Always a good sign.

Basil Chicken in Coconut Curry Sauce

2-3 boneless, skinless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (By seeding the jalapeno you lose most of the heat but retain great flavor.)
1 Tablespoon olive oil
1 14-ounce can coconut milk
1 Tablespoon cornstarch
1 Tablespoon dried basil
1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Cooked Salsa

I forgot to take a picture of the finished product!  Oh well.  I have been waiting for the past month to have enough tomatoes and peppers ripe at the same time to be able to make this recipe.  I had high hopes of canning this but realized after I had already started, that I needed pint size jars and I only had quart size.  So I ended up putting some in the fridge for immediate consumption and freezing the rest in small freezer jam jars.  I am going to ask Santa for a second freezer for my garage!  I got this recipe from my friend Cami several years ago.  On all of the vegetable measurements, I just approximated.  I'm guessing this recipe would yield about 10-12 pint size jars.

Cooked Salsa

12 cups tomatoes, peeled and chopped*
5 cups green bell peppers, chopped and seeded
5 cups yellow onions, chopped
1 1/2 cups jalapeno peppers, chopped and seeded
5-8 cloves garlic, minced
3/4 cup white vinegar (I used maybe half a cup.)
3 T. salt
1 T. pepper
1/2 tsp. garlic powder
1/2 cup dried onions
2 cans tomato paste (I only used one.)
1 bunch fresh cilantro, chopped (I used 2-3 T. dried.)

Combine everything but the dried onions, tomato paste and cilantro (unless you use dried) and simmer for 2 hours uncovered on the stove top.  Add the dried onions and tomato paste and simmer ten more minutes.  Then add the fresh cilantro and simmer five minutes more.

*To peel tomatoes, blanch them.  That is, put them in a pot of very hot (nearly boiling) water and let them sit for 60 seconds.  Then transfer them to a sink of freezing cold water.  The skins should pull off easily.  

Granola Bars

I got this recipe from my friend Ruby years ago.  These are a little more like a crunchy cookie than a chewy granola bar but definitely healthier for you than the average cookie.  My boys love these and have been asking for them for breakfast, lunch and dinner!

Granola Bars

Cream for 2 minutes:

1 cup brown sugar (I substituted coconut sugar.)
1/2 cup butter (Could also substitute coconut oil here.)

Add and mix:

2 T honey
1/2 cup peanut butter
1/2 tsp vanilla
1 egg

Add and then mix quickly:

1 1/3 cup wheat flour
1 tsp cinnamon
1/2 tsp baking soda
1 tsp salt
1 1/2 cup old fashioned rolled oats
1/2 cup coconut

Fold in by hand:

1/2 cup craisins or raisins
1/2 cup sliced almond (With nut allergies here, these have to be omitted.)
1 1/2 cup Rice Krispies
1/2 cup chocolate chips

Press mixture into greased cookie sheet.  (Large jelly roll pan works great.) Bake at 350 for about 20-22 minutes. Cool and then cut into strips.

Oatmeal Cranberry White Chocolate Chunk Cookies

We had oatmeal with Craisins for breakfast the other morning and Tyler found a cookie recipe on the back of the Craisin bag.  He asked if we could try it, so that day after school he and I made these cookies together.  I have to say, they were delicious!  He asked me to post the recipe on my blog - no problem!  *I doubled this and it made about five dozen cookies.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups Craisins Dried Cranberries (I only used 1 cup.)
2/3 cup white chocolate chunks or chips (I used a full cup... maybe even a little more.)

Preheat oven to 375 degrees.  Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.  Add eggs, mixing well.  Combine oats, flour, baking soda and salt in separate mixing bowl.  Add to butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chips.  Bake on ungreased cookie sheet for 8-10 minutes.

Peanut Butter & Chocolate Banana Bread

I just came across this picture today and realized I never posted this recipe.  This is a fun twist on regular banana bread or even chocolate banana bread... add peanut butter into the mix!  If you can't tell, I'm a sucker for sweet breads.

Peanut Butter & Chocolate Banana Bread

2 c all purpose flour
1 c sugar
1 TB baking powder
½ tsp salt
1 c mashed ripe banana (approx 2 med)
1/3 c milk
1/3 c peanut butter
3 TB oil
1 egg
1 c milk chocolate morsels, divided (Or use 3/4 c. morsels inside and 1/4 c. minis for on top)

Preheat oven to 350° F. Spray bottom only of loaf pan with nonstick cooking spray. In a large bowl combine flour, sugar, baking powder, and salt. Add bananas, milk, peanut butter, oil and egg; stir until dry ingredients are moistened. Stir in ¾ cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle remaining ¼ cup of milk chocolate morsels evenly over batter.

Bake 60 minutes or until cake tester inserted in center comes out clean. Watch and check the last ten minutes because oven temperatures vary and you do not want to overcook it! Cool in pan 10 minutes. Loosen sides of loaf from pan; remove loaf to non stick cooling rack and cool completely.

Makes 1 loaf.

Chocolate Zucchini Bread

Here's another great recipe for using up all that garden zucchini! 

Chocolate Zucchini Bread

Beat:

3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

 

Add:

2 cups grated zucchini

2 1/3 cup flour

1 tsp cinnamon

1/4 tsp baking powder

2 tsp baking soda

1/2 tsp salt

1/3 cup cocoa

Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan–but do it with sugar. It makes for a sweet and crispy crust.  Sprinkle a large handful of chocolate chips over the top of the bread.  Mini chips work great.

Bake at 350 for 40-45 minutes.  Makes two regular size loaves.

Double Chocolate Zucchini Cake

Here's another great use for zucchini!  And I'd be willing to bet most kids would have no idea it's in there.  This cake comes out super moist and delicious and takes very little time to make!

Double Chocolate Zucchini Cake

1 Chocolate Devil’s Food Cake Mix
1 tsp cinnamon
¼ tsp ground cloves
2 cups of shredded and seeded zucchini
½ cup buttermilk
1/3 cup of oil
½ cup of chopped nuts (optional)
½ cup of semi sweet chocolate chips (mini chocolate chips work great)

Preheat oven to 350 degrees and grease and flour 13 x 9 cake pan.  Mix all ingredients except nuts and chocolate chips on low speed for 2 minutes.  Pour ingredients into cake pan and top with nuts and chocolate chips.  Bake for 35 to 40 minutes or until toothpick inserted middle comes out clean. 

Cheesy Zucchini Rice

The two zucchini plants in our garden have been producing a ton and although I could eat straight steamed zucchini every day, my family is not so fond of it.  I've had to get creative in how I use it.  This recipe makes a great side dish and you could go heavy or light on the zucchini depending on what your family will tolerate.

Cheesy Zucchini Rice

1 cup long-grain white rice
2 cups low-sodium chicken broth
1 medium or 2 small zucchini, grated on a box grater or with a food processor (no need to peel beforehand)
1 cup shredded sharp cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper, to taste
1-2 tablespoons milk, if needed

In a medium saucepan, combine the rice and chicken broth. Bring the mixture to a boil, reduce the heat, cover and let the rice simmer for 15-20 minutes until the rice is tender and most of the liquid has been absorbed.

Remove the rice from the heat and stir in the grated zucchini, cheese, and garlic powder.  Let it sit on the stove covered for a few minutes so the cheese can melt and the zucchini can soften.  Add salt and pepper to taste.  Add a tablespoon or so of milk to adjust the texture if needed. Serve warm.

Asian Lettuce Wraps

My sister made several freezer meals for us when she was in town and this was one of them.  Everyone in the family enjoyed them including my picky eater!  Thanks for the great recipe Janae!

Asian Lettuce Wraps

1 pound ground beef or turkey
1/4 cup sliced green onion
1 cup cabbage and carrot mix (or shred your own cabbage and carrots, equal parts)
1/4 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup packed brown sugar
1 teaspoon white wine vinegar (or red wine vinegar)
Lettuce leaves, for serving

Brown the ground beef, drain. Add the rest of the ingredients except lettuce leaves and cook until cabbage is soft. Wrap some meat mixture in a lettuce leaf and enjoy!

Chicken Noodle Soup

Here is one of the freezer meals I made.  I love the Lion House Chicken Noodle Soup recipe, but now I have another one to alternate between.  The only thing I'll probably do differently next time I make this is to add salt and pepper to the pot once the soup has heated through.  This recipe came from Our Best Bites.

Chicken Noodle Soup

1 lb. cooked chicken, cut into bite-sized pieces (1/2 of a rotisserie chicken)
1 c. sliced carrots
2 ribs celery, chopped
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
6 c. water, divided
6 chicken bouillon cubes or 6 teaspoons chicken base
1 14-oz. can evaporated milk (fat free is fine)
1 small package of Kluski noodles

Combine ingredients through the dried basil in a freezer-safe container or a gallon-sized Ziploc bag. Add chicken bouillon or chicken base and 2 cups of water. Freeze.

When ready to cook, place the contents of the bag in a slow cooker. Add 4 cups water. Cook on high for 6-7 hours or on low for 8-10 hours or until the carrots are tender. Add the evaporated milk and turn the slow cooker to high. Add the noodles and cook an additional 30-60 minutes or until noodles are tender.

Sour Cream Banana Bread

During the week or two before Blake was born I started baking and freezing bread.  I also put together a few freezer meals so our family wouldn't starve. :)  I love Martha Stewart's Banana Bread recipe I have but wanted to try a more traditional banana bread recipe this time.  This one did not disappoint.  Now I have two go-to banana bread recipes that I think I will alternate between.

Sour Cream Banana Bread

1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf. **I was able to make one regular size loaf and two small loaves with this recipe.

Caribbean Salad with Sweet Orange Vinaigrette

We have a lot of lettuce growing in our garden right now so tonight I went looking for a new salad recipe.  And I found one at Our Best Bites!  This salad was seriously good.  I used a rotisserie chicken from Costco instead of grilling chicken and it worked great.  The dressing is sweet orange-y goodness.  Yum!

Caribbean Salad with Sweet Orange Vinaigrette

Salad:

1 large bunch Romaine Lettuce
1 pound boneless, skinless chicken breast, grilled (or a rotisserie chicken cut into pieces)
8 ounce can mandarin oranges, drained
1 red bell pepper, diced or sliced
4-5 green onions, sliced
1/3 cup chopped fresh cilantro
6-8 tablespoons dried cherries or cranberries
Black or regular sesame seeds (I omitted.)
optional: diced fresh pineapple

Dressing:

1/4 cup fresh squeezed orange juice
3 tablespoons white wine vinegar (I used red wine vinegar.)
1 1/2 teaspoon dry mustard
2 tablespoons sugar
1/4 teaspoon sesame oil (I omitted.)
1/4 teaspoon kosher salt
3/4 cup canola oil

To prepare dressing, combine orange juice, vinegar, dry mustard, sugar, sesame oil, and salt in blender.  Blend until sugar is dissolved.  With blender running on low either remove stopper in blender lid, or crack the corner and slowly drizzle in oil, mixing until just combined.  Store dressing in fridge until ready to use, can prepare a day or two ahead of time.

To prepare salads, divide lettuce between 4 plates, top with grilled chicken, mandarin oranges, bell pepper, green onions, cilantro, and dried cherries or cranberries.   Drizzle with dressing and sprinkle with sesame seeds.  Serves 4 main dish, or 6-8 sides.

Lentil and Rice Casserole

I don't make too many casseroles these days but I will definitely be making this one again.  My neighbor Lauren gave me this recipe and it was delicious!  We added sour cream, tortilla chips and cilantro but it also tastes great plain.  I think Lauren sometimes adds salsa, guacamole and olives, which I'm sure is great too!

Lentil and Rice Casserole

3 C. chicken broth (or vegetable broth)
3/4 C. lentils, cleaned and picked over
1/2 C. brown rice, uncooked
3/4 C. fresh onion
1/2 t. basil
1/4 t. oregano
1/4 t. thyme
1/4 t. garlic powder
1/2 C. cheese

1.  Combine all ingredients except cheese in a casserole dish.

2.  Cover and bake in preheated 300 degree oven for 1 1/2 hours.

3.  At the last 20-30 minutes of baking, sprinkle cheese all over.

Mom's Ice Cream Dessert

This is an ice cream dessert my mom used to make on special occasions.  I don't know why it's taken me 11 years of marriage to finally make it for the first time!  But it brought back good memories of home.  It's really pretty easy to make too.

Mom's Ice Cream Dessert

24 Oreos, crushed
1/3 cup butter, melted

Mix together and press in bottom of pan (9x13). Put in freezer.

1 carton Mint Chocolate Chip ice cream

Pull out of freezer and allow to thaw slightly. Cut into slices and lay on top of Oreo crust. Put back in freezer.

In saucepan combine:

4 oz. semi-sweet chocolate chips
1 cup powdered sugar
2 TB butter
2/3 cup evaporated milk

Boil until thickens. Cool until barely warm and pour over ice cream. Cover dish with foil and freeze. Take out and soften a little before serving.

Perfect Chocolate Chip Cookies

The Ghirardelli Chocolate Chip Cookies are so good, I didn't think I'd ever try another chocolate chip recipe again.  But I was perusing Mel's Kitchen Cafe where she posts her "best of" recipes and I just had to try her favorite chocolate chip recipe.  It was super!  Now I'm not sure which recipe I'll use in the future.... they are both fabulous.  I am usually a semi-sweet chocolate chip kind of girl, but I used milk chocolate chips in these cookies and man did they taste good.  (BTW, I doubled this recipe...without doing so these only would have lasted a day.) 

Perfect Chocolate Chip Cookies

2 1/8 cups all-purpose flour (about 10 1/2 ounces)
1/2 teaspoon table salt
1/2 teaspoon baking soda
12 tablespoons (1 1/2 sticks) butter, melted and cooled slightly
1 cup packed light brown sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1 large egg
1 large egg yolk
2 teaspoons vanilla
2 cups (12 ounces) semisweet or milk chocolate chips


Preheat oven to 350 degrees. Make sure an oven rack is in the center of the oven.

In a medium bowl, combine the flour, salt, and baking soda. Set aside.

Either by hand or with an electric mixer, cream the butter and sugars together until well mixed. Add the egg, yolk, and vanilla. Mix well until the batter has lightened slightly in color, about 2 minutes. Add the dry ingredients and chocolate chips at the same time. Mix until all the dry ingredients are incorporated.

Form dough into tablespoonful-sized balls and place on parchment or silpat-lined cookie sheets.

Bake the cookies for 10-12 minutes until the edges are set and just lightly browned (keeping in mind that ovens can vary in temperature so use your best judgment). Don’t overbake or else the cookies will be tough and hard.

Beth's Flank Steak Marinade

Ben's mom bought steak for dinner on Sunday so I decided to try this marinade.  It was delicious!  I forgot to take a picture, however, so I borrowed this one from The Sisters Cafe.  I used a top sirloin and marinaded it in the fridge all day.  The recipe suggests marinating overnight but mine only had about 8-9 hours and was still very flavorful.  We grilled the steak on the barbecue and then cut it into strips. 

Beth's Flank Steak Marinade

1/2 cup soy sauce

1 garlic clove chopped

1 tsp ginger (I used dried.)

2 TB lemon juice (Fresh-squeezed is best.)

2 TB canola oil

1 TB onion chopped (I used dried because it called for such a small amount.)

1/4 tsp pepper

Mix all ingredients together and allow steaks to soak in marinade in fridge all day or overnight.

Double Peanut Butter Paisley Brownies

I needed a quick dessert for Sunday dinner and found this recipe on the back of a bag of Reese's peanut butter chips.  These were gobbled up in no time!  Ben even had seconds!  A definite success in my book.

Double Peanut Butter Paisley Brownies

1/2 cup (1 stick) butter softened
1/4 cup creamy peanut butter
1 cup granulated sugar
1 cup packed light brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1-10 oz. package Reese's peanut butter chips
1/2 cup Hershey's syrup

1.  Heat oven to 350 degrees.  Grease bottom of 9X13 pan.

2.  Beat butter and peanut butter in large bowl. Add granulated sugar and brown sugar; beat well. Add eggs, one at a time, beating well after each addition. Blend in vanilla.

3.  In a separate bowl, stir together flour, baking powder and salt; mix into peanut butter mixture, blending well. Stir in peanut butter chips. Spread half of batter in prepared pan; spoon syrup over top. Carefully top with remaining batter; swirl with metal spatula or knife for marbled effect.

4.  Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into squares.

Creamsicle Cookies

I'm a sucker for homemade cookies, hot out of the oven.  In fact, I don't have a lot of self control when there's a plate of fresh cookies on the counter.  There's something warm and welcoming about a home with cookies baking in the oven and I want my boys to have fond memories of our home in that way... though it's going to require me to exercise more self restraint!  Love the hint of lemon (or orange) in these cookies.  It pairs perfectly with the white chocolate chips.

Creamsicle Cookies

2-1/2 to 3 cups flour (3 cups for a puffier cookie - pictured)
3/4 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 tsp vanilla
1 Tb finely grated orange or lemon zest (From about 1 1/2 lemons or 1 orange.)
1 cup white chocolate chips

Preheat the oven to 375 degrees.  In small bowl, combine flour, baking soda, and salt; set aside.

In large bowl, cream butter and sugars until light.  Beat in egg and vanilla until smooth.  Gradually add flour mixture until combined.  Stir in  orange zest and chips.

Drop rounded spoonfuls onto cookie sheets.  Bake about 10 minutes or until golden brown around the edges.  Makes about 3 dozen 2" cookies.  

Rosemary Ranch Chicken Kabobs

I borrowed this picture from The Sisters Cafe because mine didn't turn out. :(  I love this recipe!  We have cooked this chicken both on the grill in kabobs (pictured) and cut into strips and broiled in the oven - both have come out delicious!  And a big plus - you can marinate the chicken for as little as half an hour!

Rosemary Ranch Chicken Kabobs

3 boneless, skinless chicken breasts cut into pieces (or strips if cooking in the oven)
1/4 cup ranch dressing
1/4 cup olive oil
2 Tb Worcestershire sauce
1 tsp dry rosemary
1 tsp salt
1 tsp sugar
1 tsp white vinegar
fresh ground pepper to taste

Stir together marinade ingredients.  Place chicken in bowl and pour marinade over – make sure all the chicken pieces are coated.  Cover and refrigerate for at least 30 minutes.

Preheat grill to med-high heat.  Thread chicken on metal skewers and discard marinade.  Lightly oil grill grates.  Grill kabobs for 8-12 minutes or until no longer pink in center and juices run clear.

Poppyseed Dressing

I don't know what was going on with my camera (or with the person behind the camera) but my pictures all came out awful.  Oh well.  I wanted to make sure I included this recipe - good picture or bad - because the dressing is really good! 

Salad:

Spinach
Strawberries, sliced
Avocado, diced

**This dressing would work with a lot of salads, especially any fruit variety.

Dressing:

1/3 cup white sugar (my strawberries were really sweet so I used less sugar...maybe 1/4 cup)
1/2 cup white vinegar
1 tsp. salt
1 tsp. ground dry mustard
1 tsp. grated onion
1 cup vegetable oil (I think I may have cut this down to 3/4 cup...but now I can't remember!)
1 Tbsp. poppyseeds

In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

Italian Pasta Salad

It's just about salad season and this is a super easy one!  I often have a lot of spinach on hand so I'm always looking for new ways to use it... rather than in smoothies and regular green salads (the two most common ways I use it.) 

Italian Pasta Salad

8 oz. bowtie pasta
Several handfuls of spinach
1 small head of broccoli, cut into small pieces
1-2 tomatoes, diced
3 string cheeses, cut into pieces OR part of a block of Mozzarella cheese, cut into cubes

Dressing:
I used a packet of Good Seasons Italian Dressing mix and made it according to package directions but you could use any Italian dressing.

Cook noodles and add broccoli pieces to pot for last 1-2 minutes of cooking time.  Drain and rinse in cold water.  Put in bowl along with spinach, tomatoes and cheese.  Coat liberally with dressing and toss.  Serve!

Raspberry Lemon Muffins

Have I mentioned before that I love muffins?  So do my kids (and sometimes my husband.)  I'm excited to add this recipe to the mix.  It's always good to have choices when it comes to muffins...depending on what fruit, etc. I have on hand.  BTW, the crunchy topping on these is delicious!

Raspberry Lemon Muffins

1 1/2 cups flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1 egg, lightly beaten
1/2 cup butter, melted
1/2 cup buttermilk (or you can substitute milk)
1 cup fresh or frozen raspberries
1 tsp grated lemon peel

Topping:

1/2 cup brown sugar
1/4 cup flour
1 tsp grated lemon peel
1 tsp ground cinnamon
2 Tbs butter, softened

Glaze:

1/2 cup powdered sugar
1 1/2 Tbs fresh lemon juice

Preheat oven to 350 degrees.  Combine first five ingredients in a medium bowl.  Make a well in the center of the dry ingredients and add the egg, melted butter, and buttermilk.  Stir just until all ingredients are combined.  Gently stir in the raspberries and 1 tsp lemon peel.  Fill 12 paper-lined or greased muffin cups 3/4 full.  Set aside.  Combine first four "topping" ingredients.  Cut in butter with pastry blender or use your fingers until crumbly.  Sprinkle mixture over muffins.  Bake 20-25 minutes or until lightly golden brown.  Cool for 20 minutes and glaze with mixture of powdered sugar and lemon juice.

Perfect Lemon Cupcakes

This recipe is for all the lemon lovers out there!  I won't tell you how many of these I ate today but it didn't help keep the pregnancy weight gain down! 

Perfect Lemon Cupcakes

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding
1/4 cup flour (This extra flour is not necessary if you are making a cake, but if you are making cupcakes they will fall in the middle if you leave this out.)


Frosting:
1 cup (2 sticks) butter, soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

For the cake, mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Place cupcake liners in cupcake tin and fill half full. Bake at 350 degrees for 20 minutes.  If making a cake, bake 9×13 or two 9 in rounds 25-30 minutes. Don’t over-bake or the cake will be too dry.

For the frosting, place the butter in a large mixing bowl. Add 4 cups of powdered sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining powdered sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency.  (May not need all 8 cups.) Use and then store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Strawberry Bread

I love sweet breads and usually make the banana or zucchini variety but I was excited to come across a recipe that called for strawberries.  Since they are coming into season we have been eating A LOT of them around here.

Strawberry Bread

3 cups flour

2 cups sugar

1 tsp baking soda

3/4 tsp cinnamon

1 tsp salt

4 eggs

1 1/4 cup canola oil

2 cups fresh strawberries, cut small

Mix flour, soda, cinnamon and salt in bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes then remove.

Note:  I substituted 1 cup of wheat flour for one cup of the regular white flour.  I also substituted coconut sugar in place of the white sugar and I didn't use a full 2 cups because my strawberries were already pretty sweet.  I also used liquified coconut oil in place of the canola oil but I think the consistency of the bread would have come out slightly better had I stuck with the canola oil.  

Colcannon

This is an Irish dish so I wanted to make it for St. Patrick's day.  It is really unique and my kids didn't like it but I thought it was good.  I thought maybe I could conceal the cabbage but that really didn't happen.... so if you don't like cabbage you probably wouldn't like this, but if you're looking for a new potato dish and like cabbage - give it a try!

Colcannon

6 large potatoes, peeled

6-8 T. half-and-half (or milk)

1 tsp kosher salt

1 onion, finely chopped

6 T. butter, divided

1/2 of a small head of cabbage, sliced thinly

 

1. Slice peeled potatoes into small chunks and place in pot. Fill pot with water an inch above potatoes and boil until soft.  While the potatoes are cooking, melt 4 T. butter in large saucepan. Add minced onion and stir to coat with butter. Add cabbage over onions. Cover saucepan and cook over med-low to medium heat for 20 minutes, stirring occasionally, or until cabbage is soft.

 

2. Drain potatoes and add half-and-half (or milk) and salt. Mash with electric mixer. Stir together onion and cabbage mixture with mashed potatoes. Spoon into an oven safe dish and place under broiler until top is browned.  After you pull it out of the oven, top Colcannon with the rest of the butter and allow it to melt on top as it sits.

 

Lemon Poppyseed Muffins

I LOVE muffins for breakfast.  My kids would eat cereal every morning if I let them, but for me, cereal is about my last choice.  I would much rather have some sort of baked good, oatmeal, cream of wheat, etc.  So when I woke up before anyone else on Saturday morning I knew I had time to whip up some muffins and these did not disappoint.  They are definitely best hot out of the oven but still good reheated the next day.  This recipe came from Melanie at The Sisters Cafe. 

Lemon Poppyseed Muffins

3 cups of all-purpose flour (I used 2 1/2 cups white flour and 1/2 cup wheat flour.)

1 Tbsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 Tbsp poppy seeds
10 Tbsp unsalted butter (1 1/4 stick), softened

1 cup sugar

2 large eggs

3/4 cup sour cream

3/4 cup buttermilk

1 Tbsp lemon zest

Glaze

2 Tbsp fresh lemon juice

1 cup powdered sugar

1. Preheat oven to 375°F.
2. Mix together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
3. In a large mixing bowl, cream butter and sugar together, beating until fluffy with an electric mixer.  Add eggs one at a time, beating until incorporated after each one. Add the buttermilk and sour cream. Beat in the lemon zest.
4. Now add the dry ingredients. Mix until all is moist. Do not over beat.
5. Spray muffin tin with cooking spray or use paper liners and drop dough equally among cups, filling each 2/3 full.  Bake until muffins are golden brown, about 15-20 minutes. 

6. While the muffins are baking, in a bowl, whisk together the powdered sugar and lemon juice for the glaze.  After you pull the muffins out of the oven, while they are still warm, spoon some glaze over each muffin.  

 

*This recipe makes about 18 muffins.

 

Peanut Ginger Chicken with Mango Salsa & Coconut Rice

I made this the other night because I had some mangoes in my fridge that were really ripe.  The dish blends all kinds of great flavors together and I thought it was delicious.  It's really rather simple to make too if you break it up into three parts: marinate the chicken overnight, prepare the salsa in the afternoon, and then prepare the rice and cook the chicken just before dinner time.

Peanut Ginger Chicken with Mango Salsa & Coconut Rice

Peanut Ginger Chicken Marinade
3-6 boneless, skinless chicken breasts or you can use tenders
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce (I found this with the Asian food in a small bottle...there were various kinds and I opted for a sweet one...but there are definitely ones with kick too.)
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger

In a medium mixing bowl, gradually stir water into peanut butter.  Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger.  Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.


Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped


In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk (I used the stuff in a can, also found with the Asian food.)
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt 

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve:
At dinner time, grill the chicken.  You can also broil the chicken in a broiler safe pan lined with tin foil.  Just make sure if you do it this way that your chicken isn't too thick or it will burn before it's cooked through.  Spoon extra marinade on chicken and stick under broiler (about 10-12" from broiler) and bake until slightly blacked on one side and then flip over, spoon more marinade on and broil on that side until cooked through.  Serve chicken with the mango salsa over the hot coconut rice. 

Lasagna Soup

Last night for Valentine's Day dinner we had lasagna soup.  It was delicious!  I'm craving this soup again today but Ben took all the leftovers to work!  I found the recipe on Mel's Kitchen Cafe months ago and am now wishing I hadn't waited so long to make it!  I made a few changes to suit my taste and the ingredients I had on hand better. 

Lasagna Soup

Soup:
1 1/2 pounds Italian sausage (I used ground beef.)
1 medium yellow onion, chopped
4 cloves garlic, finely minced
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (I only used 1/4 tsp so it wouldn't be too hot for my kids.)
3 tablespoons tomato paste
1 (28-ounce) can fire roasted diced tomatoes, undrained (I used regular diced tomatoes.)
2 bay leaves
6 cups low-sodium chicken broth (I just used 3 cans which is a little less than 6 cups but it was plenty soupy.)
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
16 oz. Rotini pasta

Cheese topping:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 cups shredded mozzarella cheese, for sprinkling

In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft. Drain any excess grease. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).

Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.  While the soup is simmering, cook the noodles.

For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.

To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.

Poor Man's Stroganoff

I haven't been doing a lot of cooking lately with all the morning sickness I've been feeling, but I managed to put this dish together a couple of weeks ago.  It was really quite easy and took very little time to prepare.  The best part was it totally hit the spot - at least for me.  I got this recipe from Mel's Kitchen Cafe.  I omitted the bacon because I didn't have any on hand and also omitted the mushrooms because I am not a fan.

1-2 teaspoons olive oil
6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked egg noodles or rice, for serving

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice.