1 spoonful JIF peanut butter
18-24 milk chocolate chocolate chips
(you may sub butterscotch chips but they're not as good, it's a last resort)
2 pints milk (4 cups)
7.04.2011
Meal in a spoon!
This is one of my favs, Skyler converted me, now I can't enough of this!
1 spoonful JIF peanut butter
18-24 milk chocolate chocolate chips
(you may sub butterscotch chips but they're not as good, it's a last resort)
2 pints milk (4 cups)
1 spoonful JIF peanut butter
18-24 milk chocolate chocolate chips
(you may sub butterscotch chips but they're not as good, it's a last resort)
2 pints milk (4 cups)
7.02.2011
Creamy Pesto Pasta
This is actually two recipes in one. The creamy pesto is made by simply adding pesto to a great alfredo sauce.
Alfredo Sauce:
2 cups low-fat milk
3 oz cream cheese
2 tbsp. flour
1 tsp. salt
1 tbsp. butter
3 garlic cloves, minced
1 cup grated parmesan cheese
Put the milk, cream cheese, flour and salt in a blender and process until smooth. Set aside.
Heat butter in sauce pan and add garlic. Saute garlic for about 30 seconds, making sure not to let it burn and become bitter.
Add milk mixture to the pan, stirring constantly for 3 to 4 minutes and bring it to a simmer. Keep stirring and let it cook for a couple more minutes. It should be much thicker now.
When it's thickened, remove from heat and stir in cheese. Cover immediately and let sit for at least 10 minutes more to continue thickening before using. Enjoy over pasta and/or grilled chicken.
Creamy Pesto Pasta:
1/2 batch alfredo sauce
1/2 lb. farfalle pasta
1/3 cup pesto (I just bought a jar at the store, but by all means, if you're feeling up to it and have loads of fresh basil to use up, make it for yourself! Also, even though the recipe calls for his much, I only use about 3-4 tbsp.)
salt
pepper
parmesan cheese
optional:
roasted tomatoes
roasted mushrooms
roasted red peppers
toasted pine nuts
Make alfredo sauce. Set aside.
Cook pasta as directed on package.
Combine alfredo sauce and pesto and toss with pasta. Add salt and pepper to your liking. Sprinkle with cheese. Again, grilled chicken is awesome with this as are roasted vegetables. Enjoy!
Recipe from Our Best Bites.
Alfredo Sauce:
2 cups low-fat milk
3 oz cream cheese
2 tbsp. flour
1 tsp. salt
1 tbsp. butter
3 garlic cloves, minced
1 cup grated parmesan cheese
Put the milk, cream cheese, flour and salt in a blender and process until smooth. Set aside.
Heat butter in sauce pan and add garlic. Saute garlic for about 30 seconds, making sure not to let it burn and become bitter.
Add milk mixture to the pan, stirring constantly for 3 to 4 minutes and bring it to a simmer. Keep stirring and let it cook for a couple more minutes. It should be much thicker now.
When it's thickened, remove from heat and stir in cheese. Cover immediately and let sit for at least 10 minutes more to continue thickening before using. Enjoy over pasta and/or grilled chicken.
Creamy Pesto Pasta:
1/2 batch alfredo sauce
1/2 lb. farfalle pasta
1/3 cup pesto (I just bought a jar at the store, but by all means, if you're feeling up to it and have loads of fresh basil to use up, make it for yourself! Also, even though the recipe calls for his much, I only use about 3-4 tbsp.)
salt
pepper
parmesan cheese
optional:
roasted tomatoes
roasted mushrooms
roasted red peppers
toasted pine nuts
Make alfredo sauce. Set aside.
Cook pasta as directed on package.
Combine alfredo sauce and pesto and toss with pasta. Add salt and pepper to your liking. Sprinkle with cheese. Again, grilled chicken is awesome with this as are roasted vegetables. Enjoy!
Recipe from Our Best Bites.
7.01.2011
Falafel with Yogurt Tahini Sauce
I got this recipe off of one of my favorite food blogs (Sweet Pea), it was completely outside the realm of things I've ever made before. I burned the first couple, I'm still trying to master pan-frying, but the rest were really good. The kids were afraid but Neil and I both really liked them.
Falafel:
2 - 15 oz cans of garbanzo beans or chickpeas, drained and rinsed
1 medium onion, chopped
4 cloves of garlic
1/4 cup fresh parsley
1 teaspoon ground cumin
1/2 - 1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon baking powder
4-6 tablespoons all-purpose flour
vegetable oil
In a food processor, combine all ingredients except the flour. Pulse until the mixture is chopped (you may have to scrape the sides of the food processor a few times to help) into small pieces.
Add a few tablespoons of flour and pulse again. You want the mixture to resemble very coarse sand or small pebbles and to be able to be formed into small patties. If necessary, add a couple more tablespoons of flour.
Shape into 10-12 individual 2 inch wide disks (think slider burger size). If cooking immediately, set in the fridge for a few minutes or you can store them in the refrigerator until you are ready to use. They can be made up to 2 days in advance.
Heat a large skillet to high. Pour in enough oil to coat the bottom of the pan about 1/4 inch high. Add the falafel patties and cook for 4-5 minutes. Flip, repeat.
Serve in a pita with yogurt tahini sauce (see recipe below) or hummus, tzatziki or just lettuce and sliced tomatoes.
Mmmm...delish!
Serves 4
Yogurt Tahini Sauce:
1 cup fat free plain greek yogurt
2 tablespoons tahini*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Combine all ingredients.
Makes about 1 1/4 cups.
Falafel:
2 - 15 oz cans of garbanzo beans or chickpeas, drained and rinsed
1 medium onion, chopped
4 cloves of garlic
1/4 cup fresh parsley
1 teaspoon ground cumin
1/2 - 1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 teaspoon baking powder
4-6 tablespoons all-purpose flour
vegetable oil
In a food processor, combine all ingredients except the flour. Pulse until the mixture is chopped (you may have to scrape the sides of the food processor a few times to help) into small pieces.
Add a few tablespoons of flour and pulse again. You want the mixture to resemble very coarse sand or small pebbles and to be able to be formed into small patties. If necessary, add a couple more tablespoons of flour.
Shape into 10-12 individual 2 inch wide disks (think slider burger size). If cooking immediately, set in the fridge for a few minutes or you can store them in the refrigerator until you are ready to use. They can be made up to 2 days in advance.
Heat a large skillet to high. Pour in enough oil to coat the bottom of the pan about 1/4 inch high. Add the falafel patties and cook for 4-5 minutes. Flip, repeat.
Serve in a pita with yogurt tahini sauce (see recipe below) or hummus, tzatziki or just lettuce and sliced tomatoes.
Mmmm...delish!
Serves 4
Yogurt Tahini Sauce:
1 cup fat free plain greek yogurt
2 tablespoons tahini*
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Combine all ingredients.
Makes about 1 1/4 cups.
6.29.2011
Chicken and Pinto Bean Tacos
Alright, these tacos are heavenly. I made them a few weeks ago in efforts to break into the bean arena. They were a success, even with the kiddos. The recipe calls for corn tortillas, but I used flour because I like them way better. The taco toppings we used were sour cream, cheddar cheese, lettuce, and AVOCADO. The avocado made them so good! Happy painting...I mean cooking.
2 large chicken breasts
2 Tbsp olive oil
1 onion, diced
1/2 tsp kosher salt
1 15 oz can pinto beans, drained and rinsed
1 4 oz diced green chiles
1 tsp kosher salt
A few grinds black pepper
3/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
Corn tortillas for serving
In a large pot of boiling water, boil chicken breasts until cooked through, about 15 minutes. Remove chicken from water and set aside to cool. Once cooled, shred chicken into bite-size pieces, discarding fat. Set shredded chicken aside.
In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add onion and 1/2 tsp salt. Saute onion until softened and lightly browned. Add shredded chicken, pinto beans, green chiles, 1 tsp salt, pepper, garlic powder, cumin and chili powder. Gently stir to combine, being sure to not smash the beans. Cook until beans are heated through, stirring occasionally, about 5 minutes.
Serve chicken in tacos shells with tacos toppings.
Yields 6 servings.
This recipe is brought to you from the genius cooking mind of Rookie-Cookie.
2 large chicken breasts
2 Tbsp olive oil
1 onion, diced
1/2 tsp kosher salt
1 15 oz can pinto beans, drained and rinsed
1 4 oz diced green chiles
1 tsp kosher salt
A few grinds black pepper
3/4 tsp garlic powder
1/2 tsp cumin
1/4 tsp chili powder
Corn tortillas for serving
In a large pot of boiling water, boil chicken breasts until cooked through, about 15 minutes. Remove chicken from water and set aside to cool. Once cooled, shred chicken into bite-size pieces, discarding fat. Set shredded chicken aside.
In a large skillet over medium high heat, add olive oil. Once oil runs quickly in the pan, add onion and 1/2 tsp salt. Saute onion until softened and lightly browned. Add shredded chicken, pinto beans, green chiles, 1 tsp salt, pepper, garlic powder, cumin and chili powder. Gently stir to combine, being sure to not smash the beans. Cook until beans are heated through, stirring occasionally, about 5 minutes.
Serve chicken in tacos shells with tacos toppings.
Yields 6 servings.
This recipe is brought to you from the genius cooking mind of Rookie-Cookie.
Neil's Big Beautiful Muffins
I was supposed to post on Sunday but I never did. Also, I got this recipe (and most of my other one's too) when I lived out in NC with Crystal. So sorry Crys, but you'll see a lot of yours on here from me. This particular recipe was taken from a cookbook and modified by Neil. These are probably the best muffins I've ever had.
Neil’s Big Beautiful Muffins (from the American test kitchen family cookbook)
3 cups flour
1 cup sugar
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups plain lowfat yogurt
2 large eggs
8 Tbsp (1 stick) unsalted butter, melted and cooled
1½ cups berries
Preheat oven to 375. Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl and then fold into the flour mixture with a rubber spatula until just combined. Fold in melted butter. Fold in berries. Divide into muffin cups and bake until toothpick comes out clean with just a few crumbs attached, 25-30 minutes. Cool at least 5 minutes before serving (very important, the berries are REALLY hot).
Neil’s Big Beautiful Muffins (from the American test kitchen family cookbook)
3 cups flour
1 cup sugar
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups plain lowfat yogurt
2 large eggs
8 Tbsp (1 stick) unsalted butter, melted and cooled
1½ cups berries
Preheat oven to 375. Mix flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl and then fold into the flour mixture with a rubber spatula until just combined. Fold in melted butter. Fold in berries. Divide into muffin cups and bake until toothpick comes out clean with just a few crumbs attached, 25-30 minutes. Cool at least 5 minutes before serving (very important, the berries are REALLY hot).
6.28.2011
Fiesta Lime Rice & Sweet Barbacoa Pork
Well hello lady friends! Tonight I have a super yum recipe to share. I was just going to share a nice summer fiesta rice recipe, but last night I made it hand in hand with some shredded Barbacoa Pork, and it was quite the hit, so I'll post both. Again, this rice is amazing on it's own, but if there's a man in your family, I'd bet he'd appreciate the added meat. {Personally, my favorite way to have this rice is with shredded grilled lemon chicken, but is also amazing with the pork. Can't really go wrong!} Here goes:
Slow Cooked Sweet Barbacoa Pork
Marinade:
- 2.5 lbs pork loin roast
- salt and pepper
- garlic powder
- 6 oz Coke zero
- 1/4 cup brown sugar (unpacked)
- 1/4 cup water
- 8 oz Coke zero
- 6 oz can sliced green chilies
- 8 oz tomato sauce
- 1 chipotle chile in adobo sauce
- 1/8 tsp garlic powder
- 1/8 tsp cumin
- 1/8 tsp chipotle chili powder (to taste)
- salt and pepper to taste
- 1/3 cup brown sugar (unpacked)
Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.
Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.
Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.
Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1 to 1- 1/2 hours more. {This is when I start making the lime rice recipe. I take my sweet time chopping veggies so usually everything is done at the same time.. with maybe a little extra time to set the table and do a little relaxing before the pork is completed.}
Fiesta Lime Rice
* 3 cups cooked long grain rice
* 1 cup canned black beans, rinsed and heated
* 1 cup cooked corn (I used Trader Joe's Fire Roasted frozen Corn), heated
* 1 large tomato, diced
* 1 large scallion, diced fine
* 2-4 tbsp chopped cilantro (to your liking)
* 1 tbsp fresh squeezed lime juice {I usually cut up at least 4 limes for this, though, cause I'm a lime lover.}
* salt and pepper to taste
In a large bowl, combine hot rice, heated corn, heated beans, tomato, scallion, cilantro, lime juice and salt if needed. Toss and serve.
{I also served this with a little bit of cheese and some tortillas on the side. It's nice to rip up a tortilla on the side and wrap up each bite.}
Further proof of goodness is when someone passes out during or shortly after the big feast:
Love you girls.
6.25.2011
Enchilada bake
We had this the other night for dinner and it was delicious and easy. I got the recipe from Picky Palate. It calls for precooked chicken, so be sure to factor that in for time.
Ingredients:
*2 cups uncooked rice, white or wheat
*2 1/2 cups cooked, shredded chicken breast
Ingredients:
*2 cups uncooked rice, white or wheat
*2 1/2 cups cooked, shredded chicken breast
*One 15-ounce can mild green enchilada sauce
*One 4-ounce can sliced black olives
*One 15-ounce can diced tomatoes
*1/2 cup sour cream
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
*1 teaspoon Ground Cumin
*One 15-ounce can black beans, drained and rinsed
*2 cups shredded cheddar cheese
*One 4-ounce can sliced black olives
*One 15-ounce can diced tomatoes
*1/2 cup sour cream
*1 teaspoon kosher salt
*1/2 teaspoon freshly ground black pepper
*1 teaspoon Ground Cumin
*One 15-ounce can black beans, drained and rinsed
*2 cups shredded cheddar cheese
Directions:
1. Preheat oven to 350 degrees and spray a 9×13-inch baking dish with non-stick cooking spray.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
2. Cook rice according to package directions.
3. Place chicken, enchilada sauce, olives, tomatoes, sour cream, salt, pepper and cumin into a large bowl, mixing to combine. Pour cooked rice into prepared baking dish and layer beans on top of rice. Pour chicken mixture over rice and top evenly with cheddar cheese. Bake for 30 to 35 minutes, until cheese is melted and rice is hot.
***Next time I make this, I'll probably mix in the beans and rice with the chicken mixture just to make everything a little more moist before putting it in the pan and topping it with cheese. I'd also switch out the diced tomatoes for a 1/2 cup of salsa.
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