Cilantro Potato Salad

How many of us are stuck using the same ol' recipes, because we know that they're good?? Guilty. Well step out of the box people and try some of this glorious goodness! Being from Idaho, I love potatoes. Tony calls me Mrs. Potato Head. (Like he can talk, he's Mr. Potato Head) I think it would be wrong for me not to love potatoes-disrespectful to my state, maybe? Well anyways, potato salad is one of those dishes that I never even consider trying a new recipe for. The one I use is an old family favorite, and its delicious. But potato salad with cilantro?! Yes! The flavor of this salad is A-MAZING. A perfect and tangy twist on the classic potato salad. So next time you're going on a picnic, or family party, or anything-remember what I said before. Step out of the box! Try something new and unusual, you won't be disappointed!

Cilantro Potato Salad

With a Cherry on Top

Ingredients:

• 1 lb. red potatoes, quartered
• 1/3 c. red onion, chopped finely
• 1/3 c. celery, chopped finely
• 1 tsp. garlic, minced
• 1 c. Mayonnaise
• 1 Tbsp. Dijon mustard
• 1 lemon, juiced
• 1/2 c. cilantro, chopped
• Salt and pepper, to taste

Directions:

• In a large saucepan, bring potatoes to a boil and cook until tender; drain and let sit until cool.
• In a large bowl, mix together the onion, celery, garlic, mayo, mustard, and lemon juice. Add in the potatoes and toss to coat. Gently mix in the cilantro and season with salt and pepper to taste.
• Chill, covered, for 1 hour before serving.

Quinoa Cakes

I am obsessed with quinoa. Never heard of it? Well go buy some NOW, my friend; for you are missing out! I could go on and on about the health benefits, but I also love how versatile the little grain is! I have a huge list of recipes saved to try with quinoa-sweet, savory, breakfast, main dish, side dish, you name it! I really enjoyed these cakes, although Tony wasn't as big a fan as me. His taste buds just aren't as cultured as mine.. ;) I also had some leftover ranch sauce I spread onto them, and I thought it really made the dish! It was really salty, which worked for us since we are salt addicts. I did substitute the vegetable stock for water with 2 chicken boullion cubes, so that could have definitly been the salt culprit. Either way, it was delicious. We ate it with some veggies on the side, and it was way filling! Definitly a well balanced, super healthy, yummy meal!

Quinoa Cakes

adapted from: A Year in the Kitchen

Ingredients:

• 1 c. quinoa
• 2 c. vegetable stock
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. fresh minced oregano (or 1/2 tsp. dried)
• 2 egg whites
  

Directions:

• Rinse quinoa in a fine mesh strainer until water runs clear.
• Add stock to a small pot, bring to a boil, add quinoa.
• Turn heat to medium, partially cover and simmer for 15 minutes.
• Turn heat off, let quinoa sit for 5 minutes. (water will completely evaporate)
• Add remaining ingredients to a mixing bowl, whisk to combine.
• Add cooled quinoa, mix to distribute spices and egg well.
• Heat electric skillet over medium-high heat, or around 375.
• Scoop quinoa mixture out with an ice cream scoop into mounds on the skillet.
• Press down with a spatula, cover and cook for 5 minutes. Flip and cook for another 3-4 minutes, or until golden brown.

Ranch Dip

• Mix 1/2 c. sour cream with 1 c. ranch.

Oat Chocolate Chip Cookies w/ Walnuts & Coconut

Long name-DELICIOUS cookie! I had the day off today, but felt totally unproductive and completely frustrated with some school registration issues, so this is how I relaxed myself! Bummer that the way to make myself feel better is to bake yummy (yet way fattening!) sweets! Oh well, that will motivate me even more to continue my intense daily workouts with Tony! Totally unrelated to these cookies OR cooking, but if you want to get in shape, P90X is the way to go! I can barely walk from yesterdays workout, but it feels so good to be so sore! --Back to the subject-- These cookies contain part of all my favorites, chocolate chips, oatmeal, nuts, coconut....sheer perfection! Try these now!!

Oat Chocolate Chip Cookies with Walnuts and Coconut

Apple a Day

Ingredients:

• 1 c. butter, slightly softened ***
• 3/4 c. brown sugar
• 3/4 c. sugar
• 2 eggs
• 2 Tbsp. buttermilk (or regular milk)
• 2 tsp. vanilla
• 2 1/2 c. unbleached flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 2 c. rolled oats
• 8 oz. chocolate chips
• 3/4 c. chopped walnuts
• 3/4 c. sweetened, shredded coconut

***I used 1/2 c. shortening, 1/2 c. butter. I learned the trick from my aunt and it makes such moist and yummy cookies!

Directions:

• Preheat oven to 350.
• In a large mixing bowl, cream the butter and sugars until light and fluffy, about 3 minutes.
• Beat in eggs one at a time, then mix in the vanilla and buttermilk.
• Whisk the flour, baking powder, baking soda, and salt together. Mix into the butter mixture.
• Mix in the oats, chocolate chips, nuts, and coconut.
• Drop by tablespoons on a prepared baking sheet. Bake 9-11 minutes (or 6, if you like half-way doughy cookies like me!)
• Cool on a wire rack.
• ENJOY!

Crunchy Pea Salad

Take 2 on my dinner at the mother's house! We had some baked fish, ranch potatoes, and this DELICIOUS salad. This has been a family favorite as long as I can remember. Seriously, I love this salad. LOVE it.

Crunchy Pea Salad

Sharon Heiner

Ingredients:

• 10 oz. bag frozen peas (do not thaw)
• 1 c. diced celery
• 1 c. chopped cauliflower
• 1/4 c. green onions, chopped
• 1 c. chopped or halved cashews (I didn't have any on hand, so I used walnuts and almonds. SO much better with cashews!)
• 1/2 c. sour cream
• 1 c. ranch dressing
• 1/2 lb. cooked and crumbled bacon for garnish

Directions:

• Combine first 5 ingredients together in a medium sized bowl.
• Stir together sour cream and ranch dressing, set aside.
• ENJOY!

Ranch Potatoes

So I STILL have NO kitchen!!! I never realized what a HUGE project we took on! We calculated how much we have left to do, and we made a pact (yes, we even shook on it) that we would be completely finished and I would be cooking in my own kitchen by next Saturday. WOO HOO! I can hardly even imagine. But let me tell you, our kitchen is looking amazing if I say so myself! So anyways, I decided to cook some dinner at my mom's house tonight, I hate that I've started to consider cooking warming something up in the microwave!!

Easy Ranch Potatoes

Ingredients:

• 9-10 small red potatoes, cubed
• 1 package ranch dressing mix
• 1/4 c. vegetable oil (or less, but without the oil the potatoes will burn)

Directions:

• Place potatoes in a bag. Add oil and shake to coat. Add mix and shake until the potatoes are evenly coated. Spread on ungreased cookie sheet and bake at 350 for 30-40 minutes.

Coconut Almond Granola

Right now, my refrigerator is in the living room. My stove is in the living room, obviously not hooked up. My toaster and microwave is in the living room. Why? Because we are re-doing our kitchen, and its in the painting stage right now. Yuck. I am sooo ready to have a kitchen again! We have been eating greasy fast food, frozen dinners, Hot Pockets, Toaster Strudels, ect. No offense to any of those companies or their fans, but seriously?! I don't know how people can eat that way every single day. I am so sick of it! So what better breakfast/snack than granola?! I am so excited to have a little something different, and something much healthier! I can't wait to experiment with this recipe, its a keeper!

Coconut Almond Granola

adapted from: The Vegster

Ingredients:

• 2 c. oats
• 2/3 c. unsweetened coconut, shredded
• 1/2 c. maple syrup
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• 3 Tbsp. coconut oil, melted**
• 1/4 tsp. salt
• a dash or two of nutmeg and ginger
• 1/4 c. almond slices
• 1/4 c. chopped pecans

Directions:

1. Mix everything together and bake at 300 for 30-45 minutes. (I baked for 20, I don't like mine super crunchy)

**I didn't have any coconut oil, so I substituted about 1 Tbsp. vegetable oil and 2 Tbsp. maple syrup.

Strawberry Walnut Shortbread

YAY! I have something to blog about!! It has been far too long since I have updated, but just as long since I have cooked! We are days away from finishing our kitchen (WOO HOO!!!) but I couldn't wait that long! I had the day off, so I "borrowed" my lovely mothers kitchen for the afternoon. I thought that if we had some tasty treats to snack on, it would make the last few days bearable! Tony the taste tester hasn't tried these yet, but I thought they were pretty awesome! The original recipe called for raspberry jam, so I can't wait to try that out next time! On a side note-when you put the pan in the oven, DON'T leave the oven mitt in there too. Yup, I burnt the mitt. Flames were involved. Pretty freakin' awesome.

Strawberry Walnut Shortbread

adapted from: Taste of Home

Ingredients:

• 1 1/4 c. plus 2 Tbsp. flour, divided
• 1/2 c. sugar
• 1/2 c. cold butter or margarine
• 1/2 c. raspberry jam (I used strawberry)
• 2 eggs
• 1/2 c. packed brown sugar
• 1 tsp. vanilla extract
• 1/8 tsp. baking soda
• 1 c. finely chopped walnuts

Directions:

1. In a bowl, combine 1 1/4 c. flour and sugar; cut in butter until crumbly. Press into a greased 9-inch square baking pan. Bake at 350 for 20-25 minutes or until edges are lightly browned.
2. Spread jam over hot crust.
3. In a mixing bowl, beat eggs, brown sugar and vanilla. Combine baking soda and remaining flour; stir into the egg mixture just until combined. Fold in walnuts. Spoon over jam; spread evenly.
4. Bake for 17-20 minutes or until golden brown and set. Cool completely on a wire rack before cutting.

Oatmeal Banana Cookies

We're still not all the way moved into the new house yet, and finding time to cook is nearly impossible! I decided that we needed a tasty treat to snack on while we work on the house, so this is what I managed to make! The verdict: Tony rated them a 9 out of 10, but they weren't that amazing to me. I think I'm more a chocolate girl when it comes to my cookies and dessert. Don't get me wrong, I still thought they were really good and I enjoyed my fair share of them! I just don't have a love for baked goods with bananas like Tony does!

Oatmeal Banana Cookies

Ingredients:

• 1 c. sugar
• 3/4 c. margarine
• 1 egg
• 1 c. banana
• 1/2 tsp. vanilla
• 1 3/4 c. oatmeal
• 1 1/2 c. flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. ground nutmeg
• 3/4 Tbsp. cinnamon
• 1/2 c. nuts (optional-I left out this time!)

Directions:

• Preheat oven to 350 degrees, and prepare baking sheet
• Cream together sugar and margarine.
• Add in eggs, bananas, and vanilla until well incorporated.
• Mix dry ingredients in a small mixing bowl, then stir into sugar mixture.
• Stir in oatmeal, and nuts if using.
• Bake for 7-8 minutes, or until slightly golden.

Overnight French Toast

Wow-2 updates in one day!! I have to make up for lost time! This recipe is amazing! First of all, who doesn't love french toast?! Second of all, who doesn't love a meal that takes 10 minutes to put together; then you can just forget all about it, come home from work, and dinner is hot and ready! I do, I do, I do!!! I guess for most "normal people" this is more of a throw together at night, go to sleep, and wake up to hot french toast kind of meal! But we love to have breakfast for dinner. We're weird like that.

So here it is! My new favorite "go-to" meal for crazy days, just like today was! Enjoy!

Overnight Baked French Toast

She Cooks and Bakes!

Ingredients:

• 1 loaf soft French bread
• 2 Tbsp. butter, softened
• 6 eggs
• 1 1/2 c. milk
• 2 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. nutmeg
• 3 Tbsp. sugar
• Maple Syrup
• Powdered Sugar

Directions:

1. Prepare a 9x13 baking dish with non-stick cooking spray.
2. Cut 12 slices of bread about 1 inch thick.
3. Lightly butter one side of each piece of bread.
4. Arrange bread buttered sides up in one layer in prepared dish.
5. In another bowl, whisk together the eggs, milk, cinnamon, vanilla, and salt until combined; pour over bread, cover, and refrigerate overnight.
6. Preheat oven to 400 degrees.
7. Bake french toast until golden, about 25-30 minutes.
8. Serve with powdered sugar and maple syrup.

Brussel Sprouts w/ Bacon & Golden Raisins

I've been MIA for a while now, its hard to cook while you're inbetween houses! I was *supposed* to be packing all morning, which I did for a while...but I had to get myself in the kitchen and make us some lunch while I had a spare minute! This was delicious, and it would make a great side dish to any meal!

Brussel Sprouts with Bacon and Golden Raisins

Real Simple-Best Recipes

Ingredients:

• 1/2 c. cider vinegar
• 1/2 c. golden raisins
• 2 lbs. small Brussels sprouts, trimmed and halved
• 2 Tbsp. olive oil
• Kosher salt and pepper
• 6 slices bacon
• 1 small red onion, cut into thin half-moons

Directions:

1. Heat oven to 425 degrees. Warm the vinegar in a small saucepan over medium heat. Remove from heat, add the raisins, and let sit for 15 minutes; drain.
2. On a large rimmed baking sheet, toss the Brussels sprouts, oil, and 1 tsp. each salt and pepper. Roast, stirring once, until tender and slightly golden, 25 to 30 minutes.
3. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate; crumble. Discard all but 2 Tbsp. of the drippings.
4. Return the skillet to medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 to 6 minutes. Add the Brussels sprouts, raisins, and bacon and toss to combine.

Oriental Oven Omelet

Tonight's dinner was interesting...delicious, but interesting. When I saw the recipe, I knew this would be something Mr. Picky would love! I was never a huge Ramen Noodle fan, but Tony could live off them for the rest of his life! (To say he is a fan would be an understatement!) I am so glad I tried this recipe out, it was so different from our normal meals and it was so yummy! It was suprisingly really filling as well. I halved the recipe so the omelets turned out a bit thin, but still delicious. I made a broccoli salad as well, but it was not my favorite. Maybe the fact that I replaced every ingredient from the recipe and didn't let it sit in the refrigerater made a difference, eh? All in all, it was a great meal!

Oriental Oven Omelet
Taste of Home

Ingredients:

• 2 packages Ramen Noodles
• 1/2 c. thinly sliced celery
• 2 tsp. canola oil
• 1 package (8 oz) sliced fresh mushrooms
• 4 Tbsp. green onions, thinly sliced & divided
• 2 Tbsp. minced fresh ginger root
• 3 eggs
• 6 egg whites
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 2 Tbsp. soy sauce

Directions:

1. Cook Ramen Noodles according to package directions & discard seasoning packet. Drain and rinse in cold water; transfer to a bowl and set aside.
2. Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 Tbsp. green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles.
3. Whisk the eggs, egg whites, sesame oil, sugar, and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes.
4. Bake, uncovered at 350 degrees for 10-12 minutes, or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

Sunflower Broccoli Salad

Ingredients:

• 6 c. fresh broccoli florets
• 3 Tbsp. rice wine vinegar
• 3 Tbsp. soy sauce
• 3 Tbsp. sesame oil
• 1 Tbsp. sugar/sugar substitute
• 1/4 c. sunflower kernals

Directions:

1. In a large saucepan, bring 8 c. water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.
2. In a small bowl, whisk the vinegar, soy suace, oil, and sugar. Pour over broccoli; toss to coat evenly. Cover and refrigerate for at least 1 hour (oops..skipped this step!)
3. Just before serving, stir in sunflower kernals.

***Next time I want to make this with roasted brocolli, I think it would taste better warm anyways.

Oreo Cream Cheese Swirl Brownies

Chocolate..? Check. Oreos..? Check. Cream cheese..? Check. All of them, in one ridiculously delicious brownie?! CHECK! These were way good, although they were really rich. I love chocolate. I really do, but these were a little bit too "chocolately" rich for my taste. (Is there even such a thing?!) I'm more of a cookie kind of girl, but if I was planning on making brownies, these would be at the top of the list!

**The batter for the brownies is extremely thick, so it's fairly hard to get nice swirls. But its the taste that matters right?!

Oreo Cream Cheese Swirl Bars

Beantown Baker

Ingredients:

• 1/2 c. unsalted butter
• 3/4 c. sugar
• 1 8-oz package cream cheese, softened
• 3/4 c. confectioners' sugar
• 2 tsp. vanilla extract
• 1 c. flour
• 1/2 c. unsweetened dark cocoa powder
• 1/2 tsp. salt
• 2 eggs
• 1 1/3 c. coarsely chopped Oreos

Ingredients:

1. Preheat oven to 350 degrees. Prepare an 8x8 inch cooking dish.
2. Melt the butter in a small saucepan, over medium heat. Stir in sugar and bring to a boil, stirring frequently. Boil for 1 minute. Set aside and cool for 5 minutes.
3. In a small mixing bowl, beat together cream cheese, confectioners' sugar, and vanilla extract until well combined.
4. In a medium sized mixing bowl, sift together flour, cocoa powder, and salt; whisk until combined. In a large mixing bowl, whisk together eggs until combined. Stir in melted butter mixture and flour mixture, until just combined. Stir in oreos.
5. Spread half the batter into the baking dish, followed by cream cheese layer. Dot the top with remaining brownie batter, and spread evenly. Run a knife through batter to make swirls.
6. Bake for 23-28 minutes.
7. Cool on a wire rack before slicing. For even easier slicing, freeze the brownies for 30-60 minutes.

Coconut Thumbprints

When I saw these cookies on this awesome blog, I knew I had to try them. I love coconut, and cookies..ahem..who doesn't?! Well they did not disappoint! I loved that the coconut was subtle, it had a "barely there" flavor, but it was perfect! These cookies would be delicious with any kind of jam, I am dying to make them again so I can try new flavors! I have to say, these were a nice change from the same old 'chocolate chips in my cookies routine.' Tony liked them, not loved. But he is not a dessert person. Unless you count Ding Dongs, Twinkies, and Zebra Cakes...why can't I ever make something good enough to top something out of the box?! Silly guy... :)

Coconut Thumbprints

With a Cherry on Top

Ingredients:

• 2 1/2 c. flour
• 3/4 c. shredded coconut
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 c. butter, at room temperature
• 1 1/4 c. sugar
• 1 egg yolk
• 1 tsp. vanilla extract
• Jam (any flavor! I used Strawberry)
  

Directions:

1. In a food processor or blender, process the coconut with a few pulses to chop it up a bit.


2. In a medium bowl, whisk together the flour, baking soda, and salt. Add in the coconut and mix well.


3. In a large bowl, cream together the butter and sugar until light and fluffy. (About 2 or 3 minutes) Add in the egg yolk and vanilla; mix well. Gradually add in the flour mixture, beating on low, until it is incorporated into the cream mixture.


4. Using hands, form the dough into a ball and place back in the bowl, covered with plastic wrap. Refrigerate for 15 minutes. Preheat oven to 350 degrees.


5. Roll the dough into 1 inch balls and bake on prepared baking sheet for 14 minutes. Remove from the oven, and using your thumb or the back of a melon baller, make a dent in each cookie. Fill each dent with jam, then place back into the oven for 5 to 10 more minutes.


6. Remove from oven and let cool on baking sheet for 5 minutes. Transfer to cooling rack to finish cooling.

Chili-Spiced Chicken Soup

Don't you just love it when you spend your entire day off running errands?! NOT! Well I had one of those days today, it was one thing after another! I did get to enjoy a lovely lunch out with my wonderful grandma, so that was a bonus! But other than that, I have been non-stop on my feet. So when I finally got home around 4:30 this afternoon, I just wanted to take a nap and tell Tony to grab a pizza! But I didn't--I was a trooper and still cooked the dinner I was planning on making, and I am sooo glad I did! I absolutely love spicy food, and this soup had the perfect blend of flavors! It was spicy, but not hot enough to ruin the taste. It is a super light soup (with only 285 calories per serving!) but you cannot tell! It is hearty and filling and completely satisfying!

Chili-Spiced Chicken Soup with Stoplight Peppers & Avocado Relish

adapted from: Cooking Light

Ingredients:

SPICE BLEND:

• 2 1/2 tsp. chili powder
• 2 tsp. ground cumin
• 1 1/2 tsp. ground coriander
• 1 tsp. dried oregano
• 1 tsp. pepper
• 1/2 tsp. salt

SOUP:

• 1 Tbsp. oil, divided
• 1 1/4 lb chicken breasts, cut into 1/2 inch wide strips
• 2 c. chopped onion
• 1 c. chopped red bell pepper
• 1 c. chopped yellow bell pepper
• 1 c. chopped green bell pepper
• 1 Tbsp. minced garlic
• 1/2 tsp. salt
• 2 c. corn
• 1 (32 oz) carton chicken broth
• 1 (28 oz) can fire roasted crushed tomatoes, undrained
• 2 Tbsp. fresh lime juice

RELISH:

• 1/2 c. chopped cilantro
• 1/3 c. chopped green onions
• 1 tsp. grated lime rind
• 3 oz queso fresco, crumbled
• 1 diced, peeled avocado

Directions:

1. To prepare spice blend, combine first 6 ingredients in a small bowl.
2. To prepare soup, heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add chicken; sprinkle 1 1/2 Tbsp. spice blend over chicken. Saute 8 minutes or until done, cool. Chop chicken and set aside.
3. Heat remaining 1 tsp. oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 tsp. salt. Sprinkle vegetables with remaining spice blend; saute 8 minutes, or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat, simmer 15 minutes. Add lime juice.
4. To prepare relish, combine chopped cilantro and next 4 ingredients.
5. Ladle 1 1/4 c. soup into bowls; top with 1/4 c. relish

**I didn't make the relish, thats what happens when you don't read the whole directions! It was still delicious but next time I can't wait to try it with the relish!

Churros, Mucho Sabroso!

Here's the last (and late) addition to our Cindo de Mayo celebration! Since I was just a little girl, I have always had to buy a churro every single time we went to the fair, or any type of amusement park. To this day. I don't know why I love them so much, but whats not to love? Fried, hot, crispy on the out-side, chewy on the inside, smothered in sugar?! Heck yeah! And to top it off, these are so ridiculously easy to make! This recipe is definitly a keeper!

Mexican Churros

What's Cookin', Chicago?
originally adapted from Allrecipes.

Ingredients:

• Vegetable or Canola oil for frying
• 1 c. water
• 1 stick butter or margarine
• 1/4 tsp. salt
• 1 c. flour
• 3 eggs
• pastry bag, or gallon sized ziploc bag
• 1/4 c. sugar
• 1/4 tsp. ground cinnamon (optional)

Directions:

1. In a heavy deep skillet heat oil to 360 degrees F. Oil should be about 1 1/2 inches deep.
2. In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt, and stir into the boiling mixture. Remove from heat and stir vigorously until the mixture forms a ball, about 1 minute.
3. Beat the eggs in one at a time. Stick with it, even if it looks like it won't come together! Spoon the mixture into pastry bag with a large star tip (or gallon ziploc).
4. Carefully squeeze about 4 inch strips onto the hot oil. Fry 5 to 6 strips at once, until golden brown. (about 2 minutes on each side). Remove from oil and drain on paper towels. Stir together the sugar and cinnamon, roll churros in the mixture while they are still hot.

Mexican Fried Corn

I love cilantro. I could eat it on almost anything. Yes, I love it that much. So when I stumbled upon this recipe for a jazzed up corn dish that also included my favorite-cilantro, I had to try it! And what better day than Cinco de Mayo? This dish had an amazing flavor to it! I'm normally kind of iffy about cumin, but it accompanied the cilantro and creamy corn so perfectly! We will no longer eat "regular" ol' corn at this house!

Mexican Fried Corn
With a Cherry on Top

Ingredients:

• 2 Tbsp. butter
• 1 small onion, diced (About 1/4 c.)
• 3 c. corn
• 3/4 c. milk
• 1/2 c. cilantro, chopped
• 1 1/2 tsp. cumin
• salt and pepper, to taste

Directions:

1. In a large skillet, melt butter over medium-high heat. Add onion and cook until translucent.
2. Add in corn, remaining butter, and milk. Cook until heated through and corn becomes creamy. Add cilantro, cumin, and salt and pepper. Mix in well, and serve immediately.

Happy Cinco De Mayo!!! (A day late!)

So normally I like to go all out for any type of holiday, give me an excuse to make lots of yummy fattening food and celebrate something, I'm all for it! Well I wasn't even planning on doing anything special for Cinco De Mayo since I do have an evening class that day, gasp! I asked Tony what he wanted to do for it, and he asked me when Cinco de Mayo is. UM hello?! You are the Hispanic one, yet I know this???! Gotta love him! ;) I was skeptical of this recipe at first, but I'm so glad I ended up trying it! I have a feeling this will end up on our kitchen table for many years to come!

Southwestern Egg & Bean Skillet

Cara's Cravings

Ingredients:

• 1 tsp. olive oil
• 1/2 c. chopped onion
• 1 clove garlic, minced
• 1/3 c. frozen corn
• 1 c. drained, rinsed black beans
• salt & pepper, to taste
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• pinch of coriander
• 10 oz. can diced tomatoes w/ green chilis
• 2 eggs
• 2 oz. queso fresco, crumbled
• chopped cilantro and avocado, for garnish

Directions:

1. Preheat oven to 400 degrees.
2. Heat olive oil in an oven proof skillet over medium heat. Add onions and cook for 5 minutes, until translucent. Add garlic, corn, and beans and cook for about 2 more minutes, until garlic is fragrant. Season with salt, pepper, cumin, chili powder, and coriander.
3. Add the diced tomatoes with chilis and turn heat to high. Bring to a boil, then reduce heat, cover, and let simmer for 10 minutes.
4. Carefully break the eggs over the black bean mixture. Place the skillet in the oven and bake for 10-12 minutes, or until eggs are soft-set. Sprinkle with queso fresco and garnish with cilantro and avocado. Serve hot.

Black Bean and Corn Quesadilla

This has become Tony and I's lunchtime fix lately. Super fast, super easy, super yummy. I was really suprised at how filling these were. Chicken would also be a great addition to make this a main course for dinner! This is just one of those simple recipes that everyone should have on hand!

Black Bean and Corn Quesadilla

adapted from: Dinner Delish

Ingredients:

• 1 Tbsp. olive oil
• 1 tsp minced jalapeno
• 1 can corn, drained (or frozen)
• 1 can black beans, drained and rinsed
• 2 Tbsp. salsa
• 4 oz. cheese, shredded. (I used cheddar, but next time I want to try pepper jack with it!)
• 4 tortillas
• oil to brush on tortillas

Directions:

1. Heat oil in a saute pan, and lightly saute jalapenos.
2. Add in corn and saute for 2-3 minutes. Add in beans, and saute for another 2-3 minutes. Add in salsa and incorporate thoroughly.
3. Lightly brush one side of tortilla with oil. (This makes for a crispy tortilla)
4. In a seperate skillet, heat up to medium-low heat. Place tortilla in the skillet, oil side down. Add cheese on one half of the tortilla, top with the bean/corn mixture, and and fold tortilla in half.
5. When cheese has melted and bottom of tortilla is golden brown, flip tortilla. Cook until both sides are golden brown.

Blueberry Crumb Bars

Ok. Seriously, these little devils are horrible! No, not because they taste bad. They are absolutely addicting!! Here is a picture of the pan, right out of the oven.



Here, only 7 hours later.

Sick. Sick and wrong.

I would like to thank my mom, our 2 awesome construction workers, and myself (Tony only ate 0ne, he gets no credit here) for eating almost an entire pan of these suckers in one night. Yes, they are that good. And if you think they are good right out of the oven (as most things are), they get much better. Usually I have no self control when they are warm and gooey....but here I am, blogging at 11 pm so I can stop myself from gorging out on these bad boys. Awesome.

So go try these. Seriously, now! A-mazing.

Blueberry Crumb Bars
Delicious Meliscious

Ingredients:

• 1 c. sugar
• 1 tsp. baking powder
• 3 c. all-purpose flour
• 1 c. butter
• 1 egg
• 1/4 tsp. salt (optional)
• 1 pinch ground cinnamon (optional) I ommitted
• 4 c. fresh blueberries (or frozen)
• 1/2 c. sugar
• 3 tsp. corn starch

Directions:

1. Preheat oven to 375 degrees. Grease a 9x13 inch pan.
2. In a medium bowl, stir together 1 c. sugar, flour, and baking powder. Mix in salt and cinnamon, if desired. Using a fork or pasty cutter, blend in butter and egg. Dough will be crumbly. Pour half of the dough into the prepared pan.
3. In another bowl, stir together 1/2 c. sugar and corn starch. Mix in the blueberries. Sprinkle blueberry mixture over the crust, crumble remaining dough over the berry layer.
4. Bake for 45 minutes, or until top is slightly browned. Cool completely before cutting into squares.

ENJOY!

My favorite fish!

I guess I've been on a fish kick lately, here is my second fish-related post in a row! I have to say, this is probably one of my new favorite fish recipes!! I think we can all agree that anything is better when encrusted with a crunchy layer of absolute goodness. Fried is always better, right? Well my friends-this fish is deceiving because although it tastes fried, its really grilled..so much healthier! Definitly a must-try! Even Mr. Picky loved this one!

Potato Flake Fish

Inspired by: RecipeZaar

Ingredients:

• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. flour
• 1/2 c. instant potato flakes
• 1/4 c. grated parmesan cheese
• 2 Tbsp. parsley (I omitted)
• 1/4 tsp. garlic powder
• 2 eggs, beaten
• 4 fish fillets (I used tilapia)

Directions:

1. Combine first 7 ingredients together in a shallow dish, set aside.
2. Dip each fish fillet into the beaten eggs, then coat with the potato flake mixture.
3. Bake at 350 for 20 minutes, or grill.**

**I used our George Forman and grilled the fillets, they turned out pefect!

Also, for extra crispy fish, repeat steps 1 and 2 twice.

Jalapeno-Baked Fish

So I haven't been whipping up as many delicacies in the kitchen the past couple of weeks, too much to do with all this home buying business!! I decided that there are NO excuses for becoming lazy in the kitchen, and that I will cook as many meals as I possibly can every week. So today, after my 9-11 meeting at work, I came home and whipped up the sauce for this dish. Headed back to work at 1, then on my break I cooked the potatoes, threw together the dish, and BAM! Instant, delicious dinner all ready to go! If I can prepare this meal during a day with a hectic schedule, I definitly condone this meal "weeknight" friendly! Definitly a keeper in this house, except next time I'll be cutting back on some of the jalapenos, it was a little too spicy for us!

Jalepeno-Baked Fish with Roasted Tomatoes & Potatoes

Dinner and Dessert

Ingredients:

• 4 medium (1 lb) potatoes, sliced 1/4 inch thick
• 1 Tbsp. olive oil
• Salt
• 1 (15 oz) can diced tomatoes
• 1 large garlic clove, peeled and cut in half
• 1/3 c. coarsely chopped cilantro, plus more for garnishing
• 1/4 c. sliced canned pickled jalapenos
• 1 Tbsp. jalapeno pickling juice
• 4 fish fillets (I used tilapia)

Directions:

1. Heat the oven to 400 degrees. Put the sliced potatoes in an 8x8 microwave safe baking dish. Drizzle with oil and sprinkle salt, toss to coat. Cover with plastic wrap and poke several holes in the top. Microwave on high until the potatoes are nearly tender, about 4 to 5 minutes.
2. Meanwhile, in a food processor or blender, combine the tomatoes (with juice), garlic, cilantro, jalapenos, and pickling juice. Process to a puree, leaving just a little texture.
3. Lay the fish fillets in a single layer over the potatoes. Pour the tomato mixture evenly over the fish and potatoes.
4. Bake for 15 to 20 minutes, or until the fish flakes easily.

S'mores Brownies

So last night I had to give a presentation in class..what better way to get a good grade than to bring in the reinforcements--AKA treats! I am not a big brownie fan..its one of the very few desserts that I don't like. Which in a way-I like..because then I feel like I have great self control when I make them! But these were different. I could not stop eating them! Same with Tony-and he dislikes almost all chocolate! He already finished the rest of them off today. So easy, so good. Definitly a keeper! The picture really does absolutely no justice to the goodness of these babies. It also helps if you have the time to wait for them to cool before you dig right in and cut them!

S'mores Brownies

Brownie Recipe-Sharon Heiner
S'mores inspiration-With a Cherry on Top

Ingredients:

• 2 cubes margarine
• 2 c. sugar
• 4 eggs
• 1/3 c. cocoa
• 2 tsp. vanilla
• 1 3/4 c. flour

Cream margarine, sugar, and eggs. Add vanilla. Mix together dry ingredients in a separate bowl, then add to the margarine mixture.

Mix in:

• 3/4-1 c. graham cracker crumbs
• 1 c. mini-marshmallows

Pour batter into a lightly greased 9x13 inch baking sheet. Spread 1/2 c. more of mini-marshmellows on top (I forgot this step!) and bake for 30 minutes.

Let cool before cutting (Important step if you want pretty brownies!!)

Enjoy!

Graham Crackers

Wheat Berry & Fruit Salad

Wow-has it really been over two weeks since my last post?! I promise we haven't been starving..just too busy to post our meals! This masterpiece was actually my mom's creation--thanks Mom!!! I definitly don't consider myself a health freak, by any means-but I can't resist the healthy wheat and grain group of the food pyramid! After seeing this recipe, I knew I would like it! And like love it I did.

Wheat Berry & Fruit Salad
adapted from: Dyann Victor

Ingredients:

• 1 c. wheat berries (cooked)
• 1/4 c. craisins
• 1 large apple, diced
• 1 c. grapes, halved
• 1/2 c. diced cheese
• 1/4-1/2 c. nuts, chopped

(You can add strawberries, blueberries, raspberries--if desired)

Mix together. Then pour the follow dressing over the salad:

(Place the following in a blender)

• 1/8 red onion
• 2 Tbsp. oil
• 1/4 c. sugar
• 1/4 t. salt
• 3 Tbsp. cider vinegar
• 1 Tbsp. poppy seeds

Mini Cheesecake DELIGHTS!

I can't believe I am barely posting recipes from EASTER!!! I am a horrible, horrible "blogger." But these babies needed a home on my blog, they're fantastic! I overcooked the crusts, so I will definitly be adjusting the baking time. These are perfect for any type of get-together...easy, fast, and delicious! Everything is better mini sized right?

Very Vanilla Mini Cheesecakes

adapted from The Novice Chef, originally Apple a Day

Ingredients:

For the crust:

• 1 1/4 c. graham cracker crumbs
• 1/3 c. sugar
• 4 Tbsp. butter, melted and slightly cooled
• Pinch of kosher salt

For the filling:

• 4 eggs at room temperatue, lightly beaten
• 1 1/2 tsp. vanilla extract
• seeds from 1/2 vanilla bean (I just doubled the vanilla extract, couldn't find any vanilla beans!)
• 1/2 tsp. salt
• 3 (8 oz.) packages of cream cheese at room temperature
• 1 c. sugar
• Fresh fruit, for garnish

Directions:

1. Preheat oven to 350 degrees F, prepare two 12-cup muffin pans with foil liners.
2. To make the crust, mix the graham cracker crumbs, sugar, butter, and salt in a small bowl. Spoon a small amount (about 2 tsp.) into each cup and tamp down with a small glass or measuring cup.
3. Bake for 10 minutes. Transfer pan to a wire rack and let cool for about 15 minutes.
4. Reduce oven heat to 325 degrees F.
5. To make the filling, combine the eggs, vanilla extract, seeds from vanilla bean, and salt in a small bowl. Set aside.
6. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, beat the cream cheese on low speed, until creamy. About one minute.
7. With the mixer running, slowly add the sugar. Continue beating until light and creamy, about 30 seconds.
8. With the mixer still running, slowly add the egg mixture. Do not overbeat; if too much air is incorporated, the cheesecake may crack.
9. Pour the filling into the muffin liners, about 3/4 full.
10. Bake in the oven 18-20 minutes, rotating halfway through. Cheesecake will be slightly fluid and will jiggle when moved.
11. Allow cheesecakes to cool completely, then garnish with seasonal fresh fruit of choice. Store in an airtight container in the refrigerator for up to 3 days.

Peanutty Noodles

Peanut butter. Mmmm.
Noodles. Mmmmm..
Two of my favorite foods, together?!?! MMMMM!
I really enjoyed this dish! I thought it was fairly fast and very easy to put together and tasted wonderful! I even ate the leftovers..which half the time--thats rare! I was a little worried about what Tony would think about peanut butter and noodles in the same dish..but he loved it! Can't wait to make it again!

Peanutty Noodles

Adapted from Ice Cream & Wine

Ingredients:

• 2 c. baby carrots
• 1 Tbsp. vegetable oil, divided
• 2 tsp. grated and peeled fresh ginger (I omitted--not a fan of ginger!)
• 3 garlic cloves, minced
• 1 c. fat-free chicken broth
• 1/2 c. natural-style peanut butter
• 1/4 c. low-sodium soy sauce
• 3 Tbsp. white wine vinegar
• 1 tsp. chili garlic sauce (I omitted-didn't have any!)
• 1/4 tsp. salt
• Cooking spray
• 1 c. bell pepper strips
• 1 lb. brocolli **
• 1 lb. uncooked whole-wheat spagetti
• 2 chicken breasts, cooked & cubed (optional)

**Original recipe called for snowpeas, but this is what I had on hand. I love this recipe because you could "customize" it any way you like!

Directions:

1. Cut the baby carrots in half, then in half again. Set aside.
2. Heat 1 tsp. oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute 30 seconds. Add chicken broth and the next 5 ingredients (broth through salt); stir until well-blended. Reduce heat, and simmer 7 minutes, stirring occasionally. Remove from heat, keep warm.
3. Heat 2 tsp. oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add bell peppers, brocolli, and carrots; saute 5 minutes or until tender. Remove from heat. Combine peanut butter mixture, bell pepper mixture, and linguine in a large bowl. Toss well, serve warm.

Chocolate Chip Cookie Dough Dip

One word for this. A-MAZING. I am unstoppable when it comes to this dip! First of all-who doesn't love a good cheeseball? Second of all-who doesn't love COOKIE DOUGH?! Well with this dessert, you get the best of both worlds! Good cheeseball? Check. Cookie dough? Check. Instant crowd pleaser? Check. And we've got ourselves a winner!!

Chocolate Chip Cookie Dough Dip

Adapted from Lemons & Love, originally from Recipezaar.

(The picture I took was taken after about half of it was eaten! I reshaped it into an egg for Easter!)

Ingredients:

• 1/2 c. butter
• 1/3 c. brown sugar
• 1 tsp. vanilla extract
• 1 (8 oz package) cream cheese, at room temperature
• 1/2 c. confectioners sugar
• 3/4 c. semisweet mini chocolate chips (I used extra for the garnish)
• 1/2 c. chopped nuts (optional)

Directions:

In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave, but watch it closely. The butter/sugar mixture will boil over very fast. Stir every 30 seconds.)

Remove from heat, whisk in the vanilla, and set aside to cool.

Beat the cream cheese and confectioners sugar for 1 minute. Slowly beat in the cooled butter mixture and beat again for another minute.

Stir in the chocolate chips and nuts, if using. Pour into serving bowl and refigerate.

Garnish with additional chocolate chips and nuts, if desired.

Black Bean & Salsa Soup

I was skeptical to try this recipe out...it seemed too simple, if thats possible! Boy-am I ever glad I did! Tony LOVE LOVE LOVES this recipe (his own words!) and I have to agree! It has the perfect flavor and texture, and there are endless possibilities you could use this for. We love to eat ours with tortilla chips....mmmm. So unbelievably good. Tonight I also made some corn muffins to go with it, but they turned out to be a disappointment. But the soup more than made up for that! This is my favorite "busy day" meal..I got home from work, threw this in the blender, warmed up it, and voila! A healthy, easy, DELICIOUS dinner is ready. :)

Black Bean and Salsa Soup

Annie's Eats

Ingredients:

• 2 cans black beans, drained and rinsed
• 1 1/2 c. vegetable broth
• 1 c. salsa
• 1 tsp cumin
• sour cream, green onion, and shredded cheese for garnishing

Directions:

Combine beans, broth, salsa, and cumin in a food processor. Blend until fairly smooth. Heat soup in a saucepan over medium heat until thoroughly heated. Put soup in bowls and garnish as desired.

ENJOY!

Tony's (AMAZING) Tuna

What is better than going to church and coming home to dinner right on the table?! I can only think of one thing--having THIS dinner right on the table! My husband used to eat something similiar growing up, and since he couldn't remember the recipe, this is the outcome! It has definitly become a favorite recipe for us! Its fast, easy, healthy, and extremely tasty!!

Tony's Tuna

Serves 4

Ingredients:

• 6 cans tuna, drained (chunk light, or your choice)
• 1 bunch cilantro, chopped
• 2 medium-sized tomatoes, diced
• 1 medium onion, diced
• 1 large jalapeno, diced
• Salt (to taste)
• Lime (to taste)
• Hot sauce (optional) We use Tapatio

Directions:

Mix everything except the last 3 ingredients in a large bowl.

Serve with corn tortillas, warmed up.

Other variations: Tostadas, tortilla chips, saltine crackers

Top with salt, lime, and hot sauce. Enjoy!!

Chubby Hubby Cookies

Mm..MM...MMMMMM! Why have I never made these before?! Oh, thats right! Because I eat half a pan of these delicacies right out of the oven!! These babies are irrestistable!!! It mixes my favorite combination; salty and sweet, to make one of my new favorite cookies!! I am so full, yet I can't keep the cookies in my line of vision or I will HAVE to get up and eat one....which is why my laptop is now in my room. :) Seriously-so good. Without further ado...

Chubby Hubby Cookies

About.com; adapted by Joelen, What's Cookin' Chicago?

Ingredients:

• 3/4 c. butter, softened to room temperature
• 1 c. sugar
• 1/2 c. firmly-packed brown sugar
• 1 large egg
• 1 tsp. vanilla
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 3/4 c. chocolate chips
• 3/4 c. peanut butter chips**
• 1/2 c. crushed and processed pretzel sticks

Directions:

Preheat oven to 350 F.

In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla.

Sift flour and baking soda together. Beat into batter on low speed. Stir in chocolate chips, peanut butter chips, and crushed pretzels.

Drop using a small scoop onto prepared cookie sheets. Bake 11-14 minutes (I baked mine for 8) until golden on the bottom and just set in the middle. Cool on wire racks.

**I didn't have any peanut butter chips, but I added about 1/4 c. peanut butter and it turned out AMAZING! I plan on subing the chips for the actual peanut butter everytime now, so moist and delicious!!

Carmel Apple Salad

This is one of my all time favorite salads! Who doesn't love a good carmel apple??! This salad is even better because it doesn't come with all the guilt! Has the perfect amount of crunch, its sweet, tangy, DELICIOUS! I also like it because it can easily be made into a very low-fat healthy dish!

Carmel Apple Salad

Nancy Pollard

Ingredients:

• 8 oz cool whip (I used Sugar Free)
• Small butterscotch instant pudding (Again, sugar free)
• 8 oz crushed pineapple/undrained
• 3 c. diced apples (fuji, gayla, any) Put in water w/ sprinkle of salt to prevent browning
• 1 c. dry roasted nuts-any kind (My favorite is cashews)
• 1 c. mini-marshmallows

Directions:

Mix pineapple with pudding mix-fold in cool whip. Add the rest of the ingredients. Refrigerate and serve.

I have also made this with only the cool whip, instant pudding, apples, and nuts. I do love the flavor the pineapple adds though! This recipe is great, tons of possible renovations!

The Chewy (AKA-the BEST Chocolate Chip Cookie!!)

The first time I made this recipe, I thought I died and went to heaven. Soooo delicious. Tony and I both agreed that this was THE best chocolate chip cookie we had ever had the pleasure of tasting, hands down! The second time I made them with a friend (it must have been her fault...jk!) it didn't turn out nearly so good. They looked excellent, but the taste wasn't near as good. I still hold this as my VERY favorite recipe for chocolate chips and this just gives me a great excuse to make them again :)

The Chewy

Alton Brown

Ingredients:

• 2 sticks unsalted butter
• 2 1/4 c. bread flour
• 1 tsp. kosher salt
• 1 tsp. baking soda
• 1/4 c. sugar
• 1 1/4 c. brown sugar
• 1 egg
• 1 egg yolk
• 2 Tbsp. milk
• 1 1/2 tsp. vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips

Directions:

Heat oven to 375 F

Melt the butter in a medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, milk, and vanilla extract. Mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Banana Oatmeal Scotchie Bars

OH.MY.GOSH. Nothing beats these! I LOVE banana bread, but without a doubt-this takes the cake! (literally) A friend and I had an all day baking spree, making baked goodies for the soldiers in Afhganistan (For Baking GALS) and this was our top pick! So delicious and very easy and simple! The perfect way to use up those ripe bananas!

Banana Oatmeal Scotchie Bars

adapted from http://www.epicurious.com/

Ingredients:

• 1 c. all-purpose flour*
• 1 c. whole wheat flour*
• 1 c. quick-cooking oats
• 1 Tbsp. baking powder
• 3/4 tsp. salt
• 1 c. unsalted butter, room temperature
• 3/4 c. granulated sugar
• 1 1/4 c. dark brown sugar (I used light)
• 2 large eggs
• 1/3 c. mashed ripe bananas (about 2 large)
• 2 tsp. vanilla extract
• 1 bag butterscotch chips
• 1 c. walnuts, toasted and chopped

Directions:

Preheat oven to 350. Butter and flour 15x10x1-inch baking sheet.

Blend first four ingredients in medium bowl.

Beat butter in large bowl until fluffy. Add both sugars and beat until well blended.

Add eggs 1 at a time, beating well after each addition. Beat in bananas, then vanilla.

Stir in flour mixture, then chocolate and pecans.

Spread batter in prepared pan. Bake until tester inserted into center comes out clean and top is golden, about 25 minutes.

Cool in pan on rack. Cut into 3x2-inch bars and serve.

**I only had bread flour so I just used 2 c. of that, turned out great!

Chili-Cheddar Bread

Mmmm...if I could eat bread for every single meal every single day, I would. This bread turned out perfect! Way better than I expected. It was the perfect texture, and the flavor was incredible. You will not be disappointed with this recipe...try it.

Chili-Cheddar Bread

Adapted from Smells Like Home

Ingredients:

• 2 c. all-purpose flour (I used bread flour)
• 2 tsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. freshly ground black pepper
• 1 tsp. salt
• 4 oz. extra-sharp shredded cheddar cheese (I used mild)
• 1 c. skim milk
• 1/3 c. vegetable oil
• 1 4-oz. can green chiles
• 2 Tbsp. finely chopped jalepeno chile, vined and seeded
• 1/2 c. finely chopped red bell pepper

Directions:

Preheat oven to 375, grease or spray an 8x13 inch loaf pan

Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.

Whisk the milk, oil, egg, green chiles, jalapeno, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefly blend with a spatula, only until the dry ingredients are just incorporated.

Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove bread from the pan and cool completely. (I accidently left the oven at 400 degrees, so mine ended up being cooked at about 35 minutes!)

This was such an easy and quick bread to make! I would highly highly recommend it! :)

Roasted Garlic Potatoes

Being from Idaho, I think it would be wrong if I didn't enjoy potatoes so much! My husband calls me Mrs. Potato Head....because I seriously enjoy any form of the delicious vegetable, almost more than life itself. So of course, I love me some good fries! These fries had an amazing flavor and were cooked to crisp perfection!! YUM!

Roasted Garlic Potatoes

recipe from What's Cookin', Chicago?

Originally adapted from Tyler Florence

• 2 lb. small Yukon Gold or russet potatoes, cut into "fries"


• 2 Tbsp. olive oil


• 2 cloves garlic, minced


• 1 Tbsp. fresh parsley, minced


• Kosher salt & freshly ground black pepper
  

Roast for 30 minutes at 350, or until crispy.

Slow Cooked Pulled BBQ Chicken

We found a new favorite chicken dish!!! This meal was SUPER unbelievably easy....and increbibly delicious! It was one of "those" days at work, I had a busy night ahead of me, and the last thing I felt like doing was cooking. When I walked in the door the sweet sweet smell of BBQ sauce filled the air and filled my heart with happiness. :) Ok-maybe not, but it did make for a WONDERFUL, fast, and easy meal! This is definitly going to be a well used recipe in our home!

Slow Cooked Pulled BBQ Chicken
Adapted from Krista Kooks

(Sorry, I pretty much took a picture of the lovely Sara Evans bun I used...I promise the chicken looks and tastes delicious!!)

Ingredients:

• 1 small white or yellow onion, chopped
• 1 small clove of garlic, minced
• 4 boneless, skinless chicken thighs
• 1/2 c. ketchup
• 2 Tbsp. cider vinegar (I just used white vinegar w/ a little Balsamic mixed in)
• 2 Tbsp. light brown sugar
• 1 Tbsp. olive oil
• 1 1/2 tsp. Worcestershire sauce
• 1/2 tsp. chile powder
• 1/4 tsp. chipotle chili powder
• 1/4 tsp. salt
• hamburger buns
  

Sprinkle onion and garlic over bottom of the crock pot and arrange the chicken thighs on top.

In a small bowl, stir together the ketchup, cider vinegar, brown sugar, oil, Worcestershire sauce, chili powder, chipotle chili powder, and salt; pour over chicken thighs. Cover and cook on low for 7 to 8 hours, until chicken is fork-tender and pulls apart easily.

Remove the chicken from the slow cooker. With two forks, pull apart the meat into shredded chunks.

Return to the slow cooker and stir to combine. Cover and leave on the keep warm setting until ready to serve.

I made some roasted oven fries to accompany this and it was the PERFECT easy weeknight meal :)

Divinity

YUM! This is the perfect solution whenever you get on a sugar crave! Light and fluffy, these babies never let me down! We made ours purple this time..my pictures don't do them justice!

Divinity

Sharon Heiner-thanks Grandma! :)

Ingredients:

• 2 1/2 c. sugar
• 1/2 c. light corn syrup
• 1/2 c. water
• 1/4 tsp. salt
• 2 egg whites
• 1 tsp. vanilla
• 1/2 c. chopped nuts

In heavy 2 qt. pan, stir sugar, corn syrup, water, and salt. Clip candy thermometer on and cook and stir over medium heat washing sides down well until sugar dissolves. Cook without stirring to 260. Remove from heat. In large bowl, beat egg whites at high speed to form stiff peaks. Gradually pour hot syrup in a thin stream over egg whites beating at high speed. Add vanilla and a few drops of food color. Beat at high speed 4-5 minutes until candy holds its shape when the beaters are lifted. Mixture should mound on itself. If mix flattens out, beat more. If mix is stiff and the surface rough, beat in a few drops of hot water.

Carrot Cookies

I have a love-hate relationship with this cookie. I love it so so much, but I also hate it because when I make them, I am uncontrollable with eating all of them....ahh! Seriously-one of the only, no-THE ONLY cookie I could eat a whole batch of. And I probably would too. Seriously, don't let the name OR the picture trick you. This is by far the best cookie thats ever graced my taste buds. Mmmmm...try it. You'll thank me later. :)

Carrot Cookies

Steve Blood

Ingredients:

• 2 c. shortening
• 1 1/2 c. sugar
• 3 c. grated carrots
• 3 eggs

Cream all of the above together.

Add:

• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. lemon juice
• 4-5 c. flour

Mix together and bake at 375 for 20 minutes. (I baked mine for 10 and they were still a little too crispy on the bottom for my taste!)

Frosting: (This is what MAKES the cookie!!!)

• 6 c. powdered sugar (Mix in 2 at a time)
• 3 tsp. frozen orange juice
• 3 Tbsp. milk
• 1/2 c. soft butter
• 2 egg yolks
• 2 tsp. vanilla
• 2-3 tsp. grated orange peel

(This makes a lot of frosting, but the cookies seriously taste so much better when loaded with frosting! If you really aren't a huge frosting fan, cut the ingredients in half)

Now go make them, now! ENJOY!

Orange Chicken

If there's one thing we love in this household, it's Panda Express. Yes-the "fake" fast food chinese chain. When I found this orange chicken recipe, I was SO excited to try it out! I was not disappointed, but it wasn't husband approved! It was very VERY orangey (Thus the name-Orange Chicken)...more than I expected though. I saw a variation for this recipe that included soy sauce to make it taste more like Panda Express. Next time, I plan on trying that variation. If you love REAL orange chicken, try this. It's delicious!

Orange Chicken

Krista Kooks

Ingredients:

• 1 1/2 lb. boneless chicken, cut in 2-inch chunks
• 1/2 c. flour
• Olive oil, for browning the chicken
• 1 Tbsp. kosher salt
• 6 oz. (half a can) frozen orange juice (Little to no pulp)
• 3 Tbsp. brown sugar
• 1 tsp. balsamic vinegar
• 3 Tbsp. ketchup

Directions:

Dredge the chicken pieces with the flour, and shake off the excess. Throw away any remaining flour. Heat olive oil in a large skillet on the stove and brown the chicken on all sides. You do not need to fully cook it.

Put the chicken into your slow cooker. In a small mixing bowl, combine the orange juice, brown sugar, balsamic vinegar, salt, and ketchup. Taste-If you'd like the chicken sweeter-add more sugar. Pour sauce evenly over the chicken.

Cover and cook on low for 6 hours, or on high for 3 to 4. Serve over rice.

SUCCESS! Yummiest Dinner :)

I am a huge pasta lover. Pasta, bread, anything starchy! My husband is not! I cook something with pasta at least once a week, and I think I'm slowly starting to crack his anti-pasta shell! He LOVED tonights dinner! He rated it 10 out of 10. Which is RARE! Never does anything I cook get a 10!! So here it is!

Louisiana Chicken Pasta
Annie's Eats










For Chicken:

• 1 Tbsp. butter
• 1 1/2 lb. boneless chicken breasts, uncooked and cubed
• Salt and pepper, to taste
• Cajun seasoning, to taste

For Pasta and Sauce:

• 8-10 oz bowtie pasta
• 1 Tbsp. butter
• 1 Tbsp. canola oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/4 c. onion, chopped
• Salt and pepper, to taste
• 1/2 tsp. cajun seasoning
• 1/4 tsp. ground cayenne pepper
• 1 1/2 c. whipping cream
• 1 Tbsp. cornstarch
• 1 Tbsp. water
• 3 scallions, chopped (I will omit next time)
  
  First, heat a medium sized skillet on medium-high heat melting 1 Tbsp. butter. Once melted add the cubed, uncooked chicken, salt and pepper. Toss to combine until chicken is cooked thoroughly. Meanwhile, begin to heat a pot of boiling water for the pasta. When chicken is done, set in small bowl and set aside. (It may cool off but that is okay.) Cook pasta in boiling water according to package directions until desired consistency.
  
  While pasta is cooking, heat butter and oil in medium skilled (Used previously for chicken) on medium heat. Once butter is melted add peppers and onion. Mix in the salt, pepper, cajun and cayenne seasonings. Cook until peppers are softened (About 6-8 minutes). Add whipping cream to skillet and simmer. Meanwhile, in a very small bowl, combine cornstarch and water and whisk well. Once skillet mixture has started to bubble, add the cornstarch mixture. Continue to simmer another 5 minutes until thickened, stirring frequently.
  
  When sauce has thickened, add chicken and pasta. Toss to coat well and cook on medium-high heat for a few minutes to warm chicken pieces up. You may add additional cajun seasoning to taste. Add the scallions last. Toss well and serve warm.
  
  I also served this with Chile-Cheddar Bread., a-mazing!!
  

My first blog!!!

So this is all brand new to me, so bear with me as I am a beginner blogger! I guess I should start off by introducing myself! My name is Liz and I have been married to my best friend in the ENTIRE world for one year!! We have a 5 month old Boston Terrier, Bella-she's our mischevious daughter! I work as a Full-time Assistant Manager at Maurice's, a local clothing store. I love my job, fashion is so much fun! I also am going to school full-time to become an elementary teacher. Life is hectic and crazy but I wouldn't have it any other way! I have only recently started with my cooking adventures, and I love it! I love baking, but I've now developed a passion for cooking as well!!