Chipotle Chicken Tacos

I didn't get a picture of these but we really enjoyed them so I wanted to make sure I posted the recipe so I don't forget about it!  These do have a little kick, but with a generous helping of avocado and sour cream they were just right.  Actually, I realize now that the recipe calls for 2 teaspoons and I used almost 2 Tablespoons of chiles!  Oops.  I found this recipe here.  Yum!

Chipotle Chicken Tacos

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 2 pounds) - I used 6 half breasts and it was about the perfect amount for the sauce.
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas (I used Costco uncooked tortillas.)

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
2. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.

Ranch Dressing (My new go-to recipe.)

I love ranch dressing but I don't particularly like store-bought varieties.  (Plus they are full of a bunch of "unnatural" ingredients.)  I've been making this recipe for a while but I've found one I like even better.  It has a few more ingredients but is still pretty quick and easy to make.  The recipe works perfectly with my Magic Bullet but you could blend it up in any smaller-size blender.

Ranch Dressing

• 3/4 cup light mayonnaise
• 3/4 cup light sour cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 cup buttermilk
• 4 green onions (use just the green parts) or 1 small bunch chives
• 3 tablespoons chopped fresh parsley (I usually use 1 tsp dried.)
• 3 tablespoons chopped fresh cilantro (I usually use 1 tsp. dried.)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• Freshly ground black pepper to taste (I prefer just a dash.)

Combine all of the ingredients in a blender or food processor.  Store in the refrigerator for up to a week.

Creamy Tuscan Pasta Sauce

Monday is Italian night at our house so I was excited to find this new recipe to try.  Everything  came together really quickly - my kind of meal.  Another great one from Mel's Kitchen Cafe. 

Creamy Tuscan Pasta Sauce

• 4 tablespoons butter
• 4 cloves garlic, finely minced or pressed through a garlic press
• 1/2 tablespoon dried basil
• 8 ounces cream cheese, softened and cut into 8 pieces
• 8-ounce jar sun-dried tomatoes, rinsed, drained and chopped
• 2 cups milk
• 6 ounces Parmesan cheese, grated (about 2 cups)
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt, more to taste, if needed
• Diced fresh tomatoes, fresh basil for topping (optional)

1. In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Stir in the dried basil. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Stir in the sun-dried tomatoes.
2. Over medium heat, add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes. Serve over hot, cooked noodles.

Chewy Granola Bars

These granola bars are quick and easy and make a great after school snack.  I left off the chocolate chips (shocker, I know!) but they would have been delicious either way.  I also doubled the recipe and it filled a large cookie sheet perfectly.  The next time I make these I will probably use half as much brown sugar or leave it out all together... they were quite sweet and I think they'd still be good (and healthier) with the sugar adjusted.... I will have to play around with it next time.  This recipe came from here. 

Chewy Granola Bars

• 4 tablespoons butter
• 1/4 cup honey
• 1/4 cup packed light brown sugar
• 2 cups quick cooking oats
• 1 cup rice krispies cereal
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips

1. Lightly coat a 9X11-inch pan with cooking spray and set aside. Or double the recipe and use a large jelly roll pan.
2. In a large bowl, stir together the oats and rice krispies. Set aside. In a small saucepan, combine the butter, honey and brown sugar. Cook over medium heat until the butter melts and the mixture comes together, stirring frequently. Cook at a simmer (so the mixture is lightly bubbling) for 2 minutes. Remove from the heat and stir in the vanilla.
3. Pour the wet mixture over the oats/rice krispies and mix with a wooden spoon until evenly moistened. Using a piece of wax paper, press the mixture into the prepared pan, pressing down very firmly. If the mixture isn't pressed down well enough, the bars will be crumbly once they cool. Sprinkle the mini chocolate chips on top. Press lightly if you want them to stick to the bars.
4. Let the bars cool for at least 2 hours at room temperature. Cut into rectangles. Store well covered at room temperature for 2-3 days.

Blondies (Applebees Knock-Off)

I think it's pretty apparent that I do a lot more baking than I do cooking.  And I love sweets... definitely a weakness of mine.  I sure wish I was more like my husband who rarely even craves them.  Anyway, these blond brownies are chewy goodness.  And add a scoop of vanilla ice cream on top... divine.  The recipe comes from Mels Kitchen Cafe.

Blondies (Applebees Knock-Off)

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 10 tablespoons butter
• 2 cups packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 3/4 cup semisweet or milk chocolate chips (I also added white chocolate chips.)
• 3/4 cup chopped walnuts or pecans (I always omit nuts.)

1. Preheat the oven to 350 degrees. Line a 9X13-inch pan with foil and lightly grease with cooking spray.
2. In a medium microwave-safe bowl, melt the butter. Add the brown sugar and mix well. Add the eggs and vanilla and mix. Add the flour, baking powder, salt and baking soda and blend until combined.
3. Spread the batter in the prepared pan. Sprinkle the chocolate chips and nuts over the batter. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Whole Spelt Pumpkin Muffins

Tuesdays are muffin/sweet bread days on the breakfast menu.  And I look forward to it every week... I certainly love baked goods.  But lately I've been trying some new recipes to find healthier options for these breakfasts.  I've had my eye on this recipe for a while but didn't have any spelt.  (Didn't even know what it was!)  I finally picked up a can at Alpine Food Storage a month or two ago and made these babies.  In fact, we had them on three different occasions within a couple of weeks.  My kids gobbled them up, but really they love muffins in any way, shape or form.  I was surprised at how cake-like spelt flour is.  I have to say I prefer my denser pumpkin muffin recipe but these are a healthier alternative and still very good.  I will definitely continue to make them.  This recipe comes from 100 Days of Real Food.  Oh, and I added chocolate chips to mine. :)

Whole Spelt Pumpkin Muffins

• 1½ cups whole spelt flour
• 1 tablespoon pumpkin pie spice blend
  
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup honey
• ⅓ cup melted butter
• 1 cup pumpkin puree

1. Preheat the oven to 350 degrees. Line a muffin pan with liners and set aside.
2. Using a whisk or fork mix together the flour, pumpkin spice, baking soda, baking powder, and salt.
3. Make a well in the center of the flour mixture and drop in the eggs, honey, and melted butter. Mix together until well combined. Fold in the pumpkin puree. Do not over-mix.
4. Pour the batter into the muffin pan so it’s evenly distributed. Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes. Store at room temperature or freeze for a rainy day.

Strawberry Trifle

At my house we are thrilled that strawberry season has begun.  I have been picking up a case at Costco just about every week when I go and today I ordered cedar boards so Ben can make me some garden boxes to grow our own strawberries.  Can't wait.  I love trifles and opted to make this strawberry shortcake version for a large family gathering we had at our house last month.  I used pound cake but next time I will try angel food cake - either works.  I also used vanilla pudding but banana cream would have been delicious too.  Even banana slices with the strawberries would have been great... the possibilities are endless when it comes to trifle... In fact, I think I may try a Fourth of July version with blueberries.  This recipe came from the Taste of Home website.

Strawberry Trifle

1 cup cold milk
1 cup (8 oz.) sour cream
1 package (3.4 oz.) instant vanilla pudding mix
1 tsp. grated orange peel
2 cups heavy whipping cream, whipped  (The recipe doesn't call for any powdered sugar added to this but I think it's necessary.  I would start with 1/4 cup and add accordingly until desired sweetness is reached.)
8 cups cubed angel food cake
4 cups sliced fresh strawberries

In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream. 

Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.