Turkey Tetrazzini-Alfredo

Let me start by saying that I usually only like leftover turkey with gravy or on a sandwich...I mean, there is nothing better than a turkey sandwich with homemade cranberry sauce, chipotle mayo, lettuce, and a slice of smoked Gouda on a Kaiser roll!  

So...I came to the end of the "good" slices of turkey that can be used for sandwich and only had the "scraps" (you know what I mean...still yummy but small) left.  My husband calls on his way home from work and of course he asks, "What's for dinner?"  The answer for the 3rd day in a row..."leftovers"!  I was so over it!  He suggested a pasta so I went searching through my freezer, refrigerator  and cabinets and this is what I came up with.  It was a hit with the whole family!  I actually surprised myself!  I credit my new Taylor Swift "Red" CD blaring as I danced around my kitchen...I just love cooking and listening to her music!  Anyways, I hope you enjoy!

Ingredients:

1lb Mezza Penne Pasta (or any tubed pasta would be fine)
1 1/2 cups of broccoli (I used frozen because it is what I found in my freezer)
1/2 cup white wine (or just use chicken stock)
1 cup chicken stock
2 cups heavy cream
1 sweet onion, finely chopped
2 cloves garlic, finely chopped
2 cups chopped leftover turkey (I used white and dark)
2 cups Panko bread crumbs
1 teaspoon fresh thyme leaves
2 tablespoons fresh Italian Parsley
2 tablespoons of butter and olive oil
2 tablespoons of flour
2 cups cheese (I had a shredded 6 Italian cheese mixture so I used that, Parmesan would work great too)

Step 1:

Preheat broiler.  Bring large pot of water to a boil and season heavily with salt.  (Now because I am using frozen broccoli, I just added that to the water for a few minutes and then scooped them out and put them aside.  Then cook the pasta according the package directions.

Step 2:

Meanwhile, salte onions over medium low heat in about 2 tablespoons of olive oil and 2 tablespoons of butter until onions are translucent.  Add garlic and thyme and cook a few minutes more (be careful not to burn the garlic).  Sprinkle flour over the onions and garlic and cook until the raw flour flavor is gone, about 2 minutes.

Step 3:

Increase heat and add wine, reduce by 1/2.  Add chicken stock and heavy cream, bring to a simmer, and reduce heat back to medium low.  Slowly add cheese, whisking it until it is melted and incorporated into the sauce.

Step 4:

Add broccoli and turkey into the sauce.  Heat through.  Pour over the pasta and mix thoroughly.  Pour into a casserole dish, cover with Panko bread crumbs and chopped parsley, and place under the broiler for a few minutes...be sure to watch it!!  You want the Panko to be golden brown, and it takes NO TIME (a few minutes)!

Pin It Now!

Eggnog Bread Pudding

Well, it has been a while since I posted anything, but I wanted to be sure to post this for the holidays (especially for my friend Megan)!  We LOVE bread pudding in my house...as you can see, I recently posted another bread pudding recipe, but this recipe is just PERFECT!  Do they make eggnog all year???  I am not sure, but it is just right for bread pudding.  I made this for breakfast a few weeks ago and it was a hit.  Personally, bread pudding is more of a dessert, but either way this is so good!

Bread Pudding Ingredients:
1 loaf french bread (cut into 1 inch pieces)
1/2 cup brandy/cognac (I used Korbel)
6 eggs
1 1/2 cups Eggnog
1/2 milk
1 tablespoon cinnamon
2 teaspoon vanilla extract
1/4 cup brown sugar
1 stick butter (melted)
pinch of salt (about a teaspoon)

Step 1:  Cut french bread into 1 inch pieces and place in a 2 inch deep casserole dish and evenly pour melted butter over the bread.

Step 2:  Whisk all other ingredients together and pour evenly over the bread.  Bake at 350° for 35-45 minutes (until knife comes out clean)

Traditionally I top it with maple syrup BUT this time I put a little splash of French Vanilla Coffee Creamer on top (I know...it sounds weird), but it was delicious!

I apologize...not the best picture, but oh so yummy!

Pin It Now!

Apple Cake

Apple Pies, Coffee, Ginger, Cinnamon, Nutmeg, 

Pumpkin anything...Delicious Autumn!  

Fall is my absolute favorite season!  I love the sound of leaves crunching beneath my feet, the smell of burning leaves, and to watch as the leaves turn to red, orange, and yellow.  This is also the season I like to bake the most.  My husband and sons love apple pies!  But let's face it, making a pie crust from scratch takes a lot of time, and I just don't have enough time to make them often.  I came up with this recipe a few weeks ago when my mother-in-law was visiting.  I had prepared a nice meal (on a school night mind you) and afterwards my husband asks, "What's for dessert?"  Well, I hadn't even thought about it.  So I looked around my kitchen and came up with this quick and easy apple cake.

Ingredients:

1/2 yellow cake mix

5 Granny Smith Apples

1 stick of butter (at least)

1/2 cup brown sugar

3/4 Tablespoon cinnamon

pinch of salt

Step 1: Peel and chop apples into bite size pieces.  I use my apple slicer and then cut each slice into 3 pieces.

Step 2:  Combine apples, cinnamon, brown sugar, and salt.  Pour into buttered 9X13 baking dish.

Step 3:  Pour 1/2 the bag of a yellow cake mix over the apples.  Shake the baking dish a little so that some settles on the bottom.

Step 4:  Melt butter and pour over the cake mix.  If there are a few areas where the butter isn't covering the cake mix, place thin pads of butter on top of those areas.

Step 5:  Bake at 350° for 45-60 minutes, until golden brown and cooked through.  Serve warm.

I am working on getting a better picture for you, I promise!

I have also made this dessert in small ramekins for individual desserts!  And if you like a little crunch to your dessert, just add some finely chopped walnuts or pecans.

Don't forget to top it with ice cream!!!

Pin It Now!

Pumpkin Pretzels

Last year, my mom went up to Blacksburg, Virginia to see a Virginia Tech football game and came home telling be about these pumpkin pretzels that she had up there and just loved!  Well, of course, I started craving them and didn't have any so I was determine to make my own.  Here's the recipe I came up with and let me just say...YUM!   

A word of advice....taste as you go.  You may like more or less of a certain spice.  I dip a pretzel in, taste it, and adjust seasoning. 

Ingredients: 

6oz White Chocolate Chips

1 tsp pumpkin pie spice

1/2 tsp cinnamon

(you could add a pinch of nutmeg too)

1 bag Snyder's of Hanover Mini Pretzels

Directions:

Melt white chocolate chips according to package directions (I set the microwave to 70% power for 80 seconds...stirring twice throughout OR I use a double broiler).  Stir in spices until incorporated.  Dip pretzels and set aside on parchment paper.

(makes about 50 pretzels)

Pin It Now!

Cognac Raisin Bread Pudding

My family LOVES a good bread pudding!  There are 2 restaurants in our area where we specifically make sure we save room for dessert because their bread pudding is so good.  I have tried several recipes for bread pudding and I just never like them.  So today I just decided to do my own thing and see if it worked...and it was a family hit!  Seriously, we almost ate an entire 10 X 14 dish full of it!

My husband's favorite ice cream is rum raisin ice cream. And I have seen people use rum raisins in bread pudding, but sometimes I find that rum can taste a little bitter.  I decided to use cognac instead of rum because cognac has a fruity flavor with hints of caramel and vanilla.  It was a perfect choice!

Bread Pudding Ingredients:
1 loaf french bread (cut into 1 inch pieces)
1/2 raisins
1/2 cup cognac
4 eggs
2 cups Half and Half
1 tablespoon cinnamon
2 teaspoon vanilla extract
1/4 cup white sugar
1/4 cup butter (melted)
1/2 cup dark brown sugar
splash of cognac (about a tablespoon)
pinch of salt (about a teaspoon)

Step 1:  Cut up your loaf of french bread, put it in your baking dish, and let it sit out on the counter for several hours or over night (if you are baking it for breakfast).  Technically, when making bread pudding, you are suppose to use day-old bread, but I am too impatient and this step worked great to "stale" the bread.  At the same time, put raisins in a small glass and cover with cognac.  Cover with plastic wrap and let it sit on the counter.

Step 2:  After the bread and raisins have sat out for several hours (about 6 hours).  Pour melted butter on top of the bread.  Use your hands to rub the bread around in it a little bit.  Take the raisin out of the cognac and drop them evenly over the bread.  Save the cognac for the sauce!!!

Step 3:  Whisk together eggs, half and half, cinnamon, vanilla extract, salt, white sugar, and splash of cognac until well incorporated.  Evenly pour over bread.  Let sit for about 10 minutes.

Step 4:  Sprinkle brown sugar over the top and bake for 35-45 minutes at 350°.

Sauce:
1/2 cup butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup cognac (used the same 1/2 cup that you used to soak the raisins in)

When the bread pudding is finished make the sauce.  Melt butter, sugar, and vanilla in a small sauce pan.  Bring to a low boil, remove from burner, add cognac.  Place back on the burner and reduce slightly to thicken.  EVENLY pour over the bread pudding.

Pin It Now!

Crock Pot Chicken Tingas

This is one of my kids' FAVORITE dinners!  I use to make these on the stove (not the crock pot) but I hate to shred chicken!  So I just threw everything in the crock pot, making my life easier!

  Caution...it is a very messy dinner!  But it is so good, who cares?  Just lean over the plate and have lots of napkins!  

Crock Pot Ingredients:

2 Large Boneless Chicken Breast 

2 15oz. Cans of Stewed Tomatoes

2-3 Tablespoons Chipotle Peppers (crushed) or 2 Chipotle Peppers in Adobo

1 Teaspoon Garlic Powder or 1 clove of garlic chopped

1 Large Onion (quartered and sliced) 

~Place onions in the bottom of the crock pot.  Add chicken breast (mine are usually frozen...I just stick them in frozen!).  Blend or food process stewed tomatoes, chipotle peppers and garlic powder until well incorporated and pour over the chicken and onions.  Season with salt and pepper.  This really can be cooked on the low or high setting.  I usually just put mine in the crock pot in the morning and cook it on low so it is ready for dinner.

For the Tinga:
*A tinga is just another word for tostada.  You can find these pre-made in the grociery store, but I usually fry up my own.

1 package of corn tortillas
Corn oil

~I set my burner to medium high and fry for about 1 minute on each side, until crisp.  Set aside to drain.

I like to serve my tingas with sour cream, sliced green onions, and a Mexican blend of shredded cheese.

Pin It Now!

Crock Pot Spicy Beef

So...I made this whole crock pot full of spicy beef and forgot to take a picture so this picture is of the leftovers.  This is a simple recipe that takes minimal effort.  I stick it in the crock pot in the morning before I leave for school, and then finish it up in about 15 minutes when I get home.  

Crock Pot Ingredients:

3lb Chuck Roast

1/3 cup distilled white vinegar

2 beef bouillon cubes (or substitute a can or 2 of beef broth instead of water...I just didn't have any)

4 bay leaves

2 stalks of celery (cut in 1/2)

1 onion (quartered and sliced)

4-5 Tablespoons Worcestershire sauce

1 Tablespoon garlic powder

Generously salt and peppper

Water to cover

~Place celery, onions, bay leaves and beef bouillon cubes in the bottom of your crock pot.  Place chuck roast on top.  Add the remaining ingredients and cover with water.  Cook on the lowest setting (8-10 hours).  

~When meat is tender (or in my case, when you get home from work), drain all the liquid.  Place beef and onions back in the crock pot and add the sauce below.

Spicy Beef Sauce:

1-15oz can stewed tomatoes

1 teaspoon garlic powder

1 teaspoon cumin

1 tablespoon ancho chili powder (or just regular chili powder is fine too)

1 tablespoon crushed chipotle peppers in adobe (1 pepper or if you crush the whole can, like I do, 1 tablespoon)

Salt and pepper 

~Put all ingredients in a blender and blend away!  (My blender is my BEST friend in the kitchen!  I use it almost everyday...I just hope it lasts until Christmas!)  Be sure to taste test the sauce to make sure you have enough salt and pepper.  Add it to the beef and then shred beef with a fork or I like to use my potato masher.  I let it cook on the highest setting for about 30 minutes so that the flavors marry together.

Serving Suggestions:

~On crunchy tacos or tortillas...for some reason, I like the crunchy tacos for this beef.  Top with Simply Salsa, guacamole, sour cream, and cheese.

~On a sub roll...tonight I melted a few slices of smoked Gouda cheese on top of the bread under the broiler and added the beef!  It had a nice smokey flavor...so good!

Pin It Now!

Open Faced Eggplant Parm Sandwiches on Texas Toast

Well, today is the last day of summer.  I can't believe that all 3 of my boys will be in elementary school!  I was planning to make something special for the first day of school dinner, but the more I thought about, I more I realized that was just crazy thinking because I am going to be exhausted...so leftovers it is!  And good ones at that!

This is a pretty easy and money saving dinner.  I did "spice it up" a little and I am going to share what I did, but I have made it with only store bought spaghetti sauce and it is good too.  Now, I know, frying is a process...it is messy, you have dredging stations, and your hands look like they have monster fingers when you are done...but it so worth it.  Trust me!

Ingredients:

1 large eggplant (remove the skin and slice 1/4 inch thick rounds)
1 jar of your favorite spaghetti sauce (I like the Bertoli Sauces)
1 1/2 cup Italian Panko Bread Crumbs*
1/3 cup flour (add salt and pepper)
2 eggs plus a Tbsp of water (add salt and pepper)
Vegetable Oil for frying
Italian seasoning-Oregano, Garlic, Basil (to taste)
Mozzarella cheese (I used shredded this time because it is all I had, but I think the fresh ball of mozzarella would be better)

*If you can't find Italian Panko Bread Crumbs, just get plain and season it with Italian seasoning.

Optional:  I like to spice up my store bought spaghetti sauce, especially because eggplant is a bland vegetable.  I had some Kalamata olives and capers in my fridge that I didn't want to go bad so I chopped up about 1/4 cup of the olives and about 2 tablespoons of the capers.  I also chopped up 1 garlic clove and 1/2 of a onion (or shallot would be good too).  I heated some olive oil in a sauce pan with a pinch of crushed red pepper flakes, added the onions and garlic and cooked for about 2 minutes.  Then I added the olives and capers and cooked for another 2 minutes.  Last, I added the jarred spaghetti sauce and fresh basil and let simmer about 30 minutes.  This makes your sauce soooooooo flavorful and goes perfectly with the eggplant!

Step 1:  Heat vegetable oil over medium high heat until the oil looks to be moving slightly on top (that's how you know it is ready to go).  Set up your frying stations.  I use 3 round cake pans or pie dishes for my
stations.  In 1st I put the flour, in the 2nd I put eggs and water (beat them), and in the 3rd I put the Panko Bread Crumbs.  Season both the flour and eggs with salt and pepper.

Step 2:  Dip eggplant rounds in to the flour (shake excess off).  Then dip into the egg and water mixture.  Next coat the eggplant in bread crumbs.  Carefully drop into the oil and fry until golden brown (your favorite color when frying).  Remove from the oil and set aside.  Season with salt, pepper, and Italian seasoning (I just use what I have...a little garlic and basil).

Step 3:  While eggplants are frying, cook the Texas Toast according to package direction.  You want them firm so you may need to add a few minutes.

Step 4:  Assemble you sandwich!!!  Turn your broiler on.  Put 1 slice of eggplant on each piece of toast.  Top with spaghetti sauce and cheese.  Place under the broiler until the cheese is melted.  And there you have it!

Pin It Now!

Grandma Lucy's Chocolate Chess Squares

Happy 89th Birthday to my sweet Grandma Lucy!  

When I was a little girl, I would request these Chocolate Chess Squares in the place of cake for my birthday.  There is something about the way the kitchen smells when these are baking that bring me back to pigtails and roller skates.  Be forewarned, these are RICH!  You will definitely need a glass a milk close by when eating these.  So, in honor of Grandma Lucy's birthday, here is the recipe!  

Bottom Layer:

1 stick butter (softened)
1 box yellow cake mix
1 box instant chocolate pudding mix
2 egss

~Mix together (I start out with a fork but then just use my hands...it is mess but so much easier) and place on the bottom of a 10X14 buttered baking dish and set aside.

Top Layer:

1 stick butter (softened)
1 lb confectioners sugar
2 eggs
8 oz cream cheese (softened)

~Using a hand mixer, mix well and pour over on top.  Bake at 350° for 50-60 minutes until golden brown.

Pin It Now!

Pina Colada Trifle

My brother-in-law is getting married next month and tonight I have the privilege of the throwing a bridal shower for his sweet finance, Nicole.  Their wedding colors are yellow, gray, and black so I wanted to stick with that theme for the shower and keep it simple, yet beautiful.  I made most of the decorations out of mason jars, baby food jars, ribbon, and flowers from the dollar store (you would never know...so cute).

Ok...so back to the trifle.  I am sure you have all probably had the layered strawberry dessert with pound cake, strawberries, and vanilla pudding.  It is so good but it is best when strawberries are in season and for me that is spring and summer months.  Now, this Pina Colada Trifle is good all year!  And only a few ingredients, which is even better.  AND it can be made FAT FREE...SERIOUSLY!!!

I actually took a picture of the ingredients this time...I always forget that part:)

Ingredients:

30 oz crushed pineapple-drained (above it is a 20 oz can and I need more...Del Monte has a 15 oz can so it would be easy to just pick up 2 cans)
8 oz Cool Whip (free)
1 store bought Angel Food Cake
1-3 oz package Coconut Cream Instant Pudding Jello
1 cup shredded coconut toasted (optional...I didn't have any, but was wishing I did)
2 cups of milk for the pudding
*The Cool Whip and Angel Food Cake are fat free....find a fat free pudding mix to add and you will have a completely fat free dessert.  I just used what I had in my pantry which was not fat free.)

Step 1:  Cut Angel Food Cake in half and then cut cake into 1 inch cubes.  Place in the bottom of your serving dish.

Step 2:  Add 15 oz of crushed pineapple.  Don't mix it together but shake it around a little.

Step 3:  Repeat Step 1 & 2. (easy)

Step 4:  Make pudding according to package directions and slowly pour over top, shaking it down to the bottom layer.  DO NOT LET SET UP!  AND don't do this step out of order.  You do what it a little thick, but thin enough for it to seep through the dessert when you pour it over top.

See how the pudding is just dripping down into the dessert...that is what you want!

Step 5:  Top with Cool Whip and toasted coconut if you have it.

Pin It Now!

Lemoncello Cake with Lemoncello Glaze

I have to admit, I am not much of a baker...but I can turn a boxed cake mix into something extraordinary!  I have tried to make a cake from scratch but it is just too complicated!  The boxed cake mix already has everything you need (just about) and it is like a blank canvass to me.  So for today's creation I made a Lemoncello Cake.  Now, you should know, I am the WORSE cake flipper ever!!!  I have tried buttering the pans, buttering and flouring the pans, spraying the pans with cooking sprays, and even just rubbing the pans with oil but every time I go to flip, it doesn't want to come out!!!  (sigh)  Any suggestions would be greatly appreciated.  Thankfully, this cake did come out in one piece but it wasn't a pretty sight so I added the glaze to cover up my lack of finesse, but it totally worked and enriched the lemon flavor.  So...here's how to make it.

Lemoncello Cake Ingredients:
1 box yellow cake mix (I recommend Duncan Hines)
1/2 of a 3 oz box of Lemon Instant Pudding Jello
1/2 cup water
1/2 cup lemoncello (if you don't like to use alcohol, just use fresh squeezed lemon juice as a substitute)
1/2 cup Canola Oil
4 eggs
Yest of 1 lemon

~Mix all ingredients together, pour into a bunt pan, bake at 350° for 45-50 minutes.

Other ingredients needed:
1/2 stick butter
1/2 cup sugar
Juice from one lemon
1/2 cup Lemoncello

To moisten any cake and to add more of a certain flavor (in this case it is lemon), do the following:

~When the cake is about 5 minutes from being done, add 1/2 stick of butter and 1/2 cup sugar to a small sauce pan.  Whisk until well combined.  Then squeezed the juice of 1 lemon (the one I used the yest for in the cake mix) and brought to a boil.  Remove from heat and whisk in 1/2 cup Lemoncello.  Set aside.

~I do this to all my cakes...sometimes I pour a dark coffee, margarita mix, or rum; depending on the flavor I am going for.

Finishing The Cake

When you remove it from the over, poke holes (about 15-20) in the cake mix with a wooden skewers.  Pour the butter, sugar, and Lemoncello mixture over the cake (while it is still in the bunt pan).  Do this slowly so the flavor really seeps in.  This will make your cakes so moist!

My son took this picture!  He is the biggest help!  Love him!

Lemoncello Glaze:

CAKE MUST BE COOL!

Mix together 2 1/2 cups confectioners sugar and 3 tablespoons of Lemoncello...should be thick but pourable.  Add more sugar if you need it thicker.  Pour over cake.  Note to self, put some paper towels down to catch the excess glaze (I didn't do this and had to work to make it look pretty)...AND if possible, wait to pour glaze until you serve it (it does seep down into the cake). Pin It Now!

Roasted Broccoli with Creamy Cheesy Sauce

Do your kids like broccoli?  If they don't, they will after eating this!  I have never met anyone who doesn't like this...and just to be clear, my kids never ate broccoli before I came up with this recipe.  Granted, I took something healthy and made it "bad" for you but bring it on!  It is so rich and creamy...mmmm....mmmm....mmmmm!

Ingredients:

3-4 broccoli crowns

2 Tablespoons extra virgin olive oil

1 cup heavy cream

1 teaspoon garlic powder

1/2 cup shredded smoked Gouda cheese*

1/2 cup shredded cheddar*

Salt and pepper to taste

*You may need up to a cup of each cheese...you want the sauce to be thick and creamy.  Also, you don't have to use Gouda cheese.  You could just use cheddar if that is what you have, but the smoked Gouda adds such a nice flavor.  I use Gouda whenever I make a recipe that calls for cheddar and just 1/2 the amount of cheddar and replace it with Gouda.  You can buy a huge hunk of Smoked Gouda at Sams Club for around $8 and it will last a month.

Step 1:  Wash and cut broccoli...you only need the florets of the broccoli.  Be sure it is really dry.  Take a handful of the really small pieces that break off and place in your blender (about 1/4 cup).

Step 2:  Put the rest of the broccoli on a sheet tray.  Drizzle with extra virgin olive oil and salt.  Bake at 425° for 15 minutes.

Step 3:  Add heavy cream to the broccoli in the blender.  Add garlic powder.  Blend for only a few seconds...if you blend too long you will make broccoli whip cream (gross!)

Step 4:  Pour cream mixture into a heavy sauce pan and cook over low heat.  Slowly add cheese, whisking the entire time, until cheese is melted and sauce is thick.  Add salt and pepper to taste.

Step 5:  Take broccoli out of the oven and place in a serving dish.  Pour cheesy cream sauce over the broccoli and mix together.

I think of this as a reverse Broccoli Cheese Soup...less soup and more broccoli!  Well, if I think about that way, it is good for you!

Pin It Now!

Mexican Ratatouille

Today I was searching the internet for a Mexican-Vegetable side dish and was very disappointed.  I mean, of course they had refried beans and rice but nothing with a lot of vegetables so I decided to make this Mexican Ratatouille!  I planned to use it with whole grain rice (and actually cooked some to go with it) but this was delicious on its own...maybe I will add it to the rice tomorrow for lunch.  It is so simple to make.  Rocco, my 8 year old, said, "This is so good!  I didn't think I liked these vegetables!"

Ingredients:

1/2 Vidalia Onion (chopped)

1 Zucchini (chopped)...I quartered it and sliced it

1 Yellow Squash (chopped same as the zucchini)

1 clove of garlic (minced)

1 cob of corn (about 1 cup if using frozen)

1 can of black beans (drained and rinsed)

2 tomatoes (seeded and diced)

1 jalapeno pepper (finely diced)

1 tablespoon of salt (divided)

1 1/2 tablespoon Mexican oregano

1/2 tablespoon garlic powder

1/2 teaspoon crushed red pepper

1/2 tablespoon cumin

Cracked black pepper

1 tablespoon butter and olive oil

2 tablespoons fresh cilantro 

Step 1:  Salte onions, garlic, and jalapeno in butter and olive oil for about 3 minutes on Medium Low heat.  Season with part of the salt.

Step 2:  Add corn, squash, and zucchini and cook about 4 minutes.  Season with all the seasonings listed above. (except cilantro)

Step 3:  Add black beans and tomatoes to heat through.  Taste to see if  the seasoning is right. Top with fresh cilantro.

Be sure not to over cook...you want the vegetables al dente not soggy and watery.

And there you have it!!  A easy and healthy side dish for a Mexican dinner!

Pin It Now!

Crock Pot Pork Tacos

OK family...here it is!  My recipe for pork tacos.  I make these a LOT for family get-togethers and everyone always asks me for the recipe.  I have to say, it is my favorite thing to make.  #1-it is so easy and #2-it is just so good.  It is spicy, but not too spicy (except if you tasted the batch I made for the "Relay for Life" Luncheon at my school...sorry ROFO friends...I accidentally poured almost the entire can of chipotle peppers.  I promise they are not usually that spicy!)  My 3 boys LOVE this dinner!  They actually cheer if I say I am making pork tacos for dinner...love those kids! 

Ingredients:

3 lbs pork loin roast 

(My butcher has a cut called America's Best Cut and if they are out of the roast, I get that)

2 cans chopped green chilies 

2 heaping tablespoons of crushed chipotle peppers (more if you like it spicy)

(Remember...buy a small jar of chipotle peppers in adobo sauce.  Put it in the blender with 1/2 can full of water and blend it.  Store it in your fridge.)

1 onion diced

2 cloves of garlic minced

1/2 cup water

Sour cream, sliced green onions, Mexican cheese blend, and flour tortillas (for your tacos)

Step 1:  Dice onions and place them in the bottom of the crock pot.  

Step 2:  Cut pork loin roast into 2-3 inch pieces and place on top of the onions.  Don't trim the fat...it will absorb into the liquid and add a lot of flavor.

Step 3:  Pour green chilies, chipotle peppers, garlic, and water on top of the pork.  Rub it into to all the pork. 

Step 4:  Cook on the lowest setting...for my crock pot I cook it for 10 hours on low heat.  If you are in a time crunch and try to cook it on a higher setting, it will still be fine but the fat won't have enough time to break down and you will find pieces of fat when you are eating it.

Step 5:  When it is done cooking, use a potato masher or a fork to shred the pork.

How to serve it? 

We like our tacos on flour tortillas with sour cream, sliced green onions, and Mexican cheese blend.  Honestly, the pork is so flavorful on it's own that you don't need salsa or guacamole, but if you like it, go for it!  

Leftovers?

I use it scrambled eggs or make breakfast burritos with the pork.

Turn it into a Mexican Lasagna.  Layer tortillas, pork, salsa, and cheese in a baking dish.  Bake at 350° for about 30 minutes.

Pin It Now!

BLT with Roasted Red Pepper Mayo

I just love sandwiches!  I am always trying to think of new ways to dress up a classic sandwich.  The one thing that makes this BLT so good is the Red Pepper Mayo.  I wish I could take credit for it, but I can't...I was watching Guy's Big Bite and he was making beer battered onion rings with this red pepper dipping sauce.  Well, of course, I had to make those right away, but what I didn't know was how much I was going to like that dipping sauce.  I pretty much have to keep some in the fridge at all times for my husband and kids...they put in on all kinds of sandwiches and dip just about everything in it.  It really is a nice pairing to so many things and it elevates the basic BLT to new levels.  I hope you enjoy!

Red Pepper Mayo Ingredients:

1 cup sour cream

3/4 cup mayonnaise

3 Tbsp sun dried tomatoes

1/4 cup roasted red peppers (just buy the jar...it is easier for this recipe)

1 Tbsp minced garlic

3 Tbsp white wine (NOTE: the wine thins it out so I either omit it if I am using it as a mayo and not a dip or just add a splash to add the flavor)

Put all of the above ingredients into a blender or food processor.  Refrigerate for 1 hour.

Guy's recipe calls for a tablespoon of lime juice, 1 1/2 teaspoons of pepper and 2 teaspoons of salt...I usually don't use the lime juice, and I just eyeball the salt and pepper.  I have also substituted garlic powder for the minced garlic before when I was out of fresh garlic...I know, what?  How can I be out of garlic?

To make the BLT part it's pretty basic:  Toast your favorite bread.  I like BLT's on wheat but I was out today and had to use white bread.  Put a thick layer of the Red Pepper Mayo on one slice of the bread.  Thinly slice tomatoes...I like to put my tomatoes in between the bacon and the lettuce to keep the bread from getting too soggy.  Bake bacon on a wire rack on a cookie sheet at 425° for 15-20 minutes or until crisp.  I think baking the bacon for sandwiches is just easier because it seems to stay flatter....but whatever floats your boat!  And...I always pepper my bacon before cooking it.  Add romaine or green leaf lettuce and you have yourself a fantastic BLT!!

Pin It Now!

Bacon Potato Salad

Tomorrow the Brola family is going camping!  Since it is the middle of August (and stink'n HOT outside), we decided that we will not be grilling on this trip so that puts the pressure on me to come up with meals that don't need to be cooked.  There is a restaurant in Williamsburg, Va called Second Street that I absolutely LOVE! (If you are ever in that area, you have to check it out!  YUM!)  Anyways, they have the BEST potato salad, and that is my inspiration for this recipe.  My boys have been dying for a bite all day, but I am making them wait until our trip...the trick is going to be keeping my husband out of it!  Wish me luck!

Ingredients:

2 1/2-3lbs red potatoes, cut and cubed
2 ribs of celery, finely diced
1/2 red onion
5 pieces of bacon, cut into lardons
5 sprigs of fresh thyme
1 cup mayonnaise
1/2 cup sour cream
1 Tbsp Penzey Forward
Pinch of Ancho Chili Powder (or cayenne pepper)
Salt and Pepper to taste

Step 1:  Boil cubed potatoes until they are tender.  Drain and cool.  While potatoes are cooking, cut bacon into small strips (lardons) and fry until crisp.  Place on a paper towel to drain off excess grease.

Step 2:  Chop red onion and celery.  Add to the potatoes.

Step 3:  Combine mayonnaise, sour cream, Penzey Forward, thyme leaves, and chili powder.  Pour over potatoes.  Add bacon and check to see if you need any salt and pepper.

NOTE:  I know, some of you have never heard of Penzey's Spices.  I hadn't either!  A teacher-friend of mine gave me a gift set for Christmas and I just love the Penzey Forward!  Penzey Forward has NO SALT in it!!!  It is a combination of black pepper, garlic, paprika, turmeric, celery, rosemary, basil, and thyme.  It is so good!  I am looking forward to trying some of their other spices!  Below is a link to their website.  They have a great catalog that contains several recipes.  I was given the "Thank A Teacher" gift set, which is on sale now!  (I should be getting paid for this free advertisement. LOL!)

http://www.penzeys.com/cgi-bin/penzeys/shophome.html Pin It Now!

Blueberry Banana Smoothie

My boys are always asking for smoothies!  The great thing about smoothies is that you can pretty much use whatever fruit you have in the house and they are a healthy snack!  How can I say no!  This is what I came up with today...

Ingredients:

1 1/2 cups frozen blueberries

1 banana (sliced)

1 Tbsp honey

1 cup milk

Ice

Put first 4 ingredients in a blender and add fill with ice.  Blend.

Now, how easy is that!  I put some frozen blueberries on top for a special treat...have you ever had frozen blueberries as a snack?  Delish!  

Pin It Now!

Barbecue Sloppy Boy Sandwich

I wish you could have heard the Oooooooos and Ahhhhhhhhs and Mmmmmmms coming from the dinner table when I served these sandwiches tonight!  My version of a Sloppy Joe came from my oldest son, Andrew, requesting them for dinner last week.  What did I do?  I went to Walmart, bought a $1 can of Manwich, added some ground beef, and there it was...blah (no offense to the Manwich people).  So I started thinking about all the flavors that we like around this house, and my Barbecue Sloppy Boy Sandwich was invented!  As any mom knows, to make a meal that ALL the members of the family are raving about is very difficult, but this is that meal!

Ingredients:

1 1/2 Ground Beef

1 Red Bell Pepper (diced)

1 Small Vidalia Onion (diced)

1 Garlic Clove (minced)

1 Tbsp Chopped Flat Leaf Parsley (Fresh)

2 Tbsp Chopped Cilantro (Fresh and Divided))

1 Tbsp Garlic Powder

1 TbspExtra Virgin Olive Oil

Salt and Pepper

Sauce:

1 Cup Ketchup

1 Cup Barbecue Sauce (I recommend Sticky Fingers Memphis Original)

1/2 Brown Sugar

Step 1:  Combine all the ingredients for the sauce and warm over low heat in a small sauce pan.  Stir/whisk while cooking so it doesn't stick to the bottom.

Step 2:  Brown ground beef.  Season beef while it is cooking with garlic powder, salt, and pepper.  Drain grease and set aside. (I always wipe out the pan too to make sure there isn't a lot of grease left in the pan)

Step 3:  In the same pan that you cooked the ground beef, add about a tablespoon of oil and cook diced peppers, onions, and garlic over medium heat until onions are translucent.  Add parsley and 1 tablespoon cilantro and cook about 1 minute more.  

Step 4:  Return the ground beef to the pan with the peppers, onions, and garlic.  Add sauce and stir to incorporate.  Warm over low to medium-low heat.  Top with the reserved tablespoon of cilantro.

We like to eat our sandwiches on Potato Rolls!  And paper plates are a must!  Not only will you hear "Thank you for dinner, Mom!" but I can bet the next thing you will hear is "When can we have these again?"

Pin It Now!

Cheesy Smokey Corn Chowder

The picture does not do this corn chowder justice!  I just came up with this and it is SO good!! As you can probably tell, I love Mexican flavors!  And as far as I know, I have absolutely NO Mexican ancestors which is just a sad fact because I drink my tequila straight, love anything with jalapenos, and tacos are almost a weekly event at my house.  My husband said this corn chowder was the best he has ever had.  His advice, "You better write this one down!" so that is exactly what I am doing.

Ingredients:
4 ears of corn (about 4 cups if using frozen)
4 strips of bacon (cut into small strips...lardons)
1/2 of a sweet onion (diced)
2 cloves of garlic (minced)
1 teaspoon (crushed) chipotle peppers
1 can of diced green chilies
2 cups heavy cream
1-15oz can chicken stock (low sodium)
1 Tbsp Mexican Oregano...the secret ingredient
1 cup smoked Gouda cheese
2-3 cups sharp Cheddar cheese
A few Tbsp on butter
Salt and Pepper

Step 1:  In a large pot, brown bacon.  Remove, place on a paper towel, and set aside.  I am a crispy bacon girl, and this is why I chose to set it aside instead of leave it in the chowder.

Step 2:  While the bacon is frying, chop onion and garlic into small pieces.  Cut corn kernels off the cob!  I have the BEST tip for this...put your corn in a shallow bowl while you do this so that your kernels don't fly all over the kitchen.  They land right in the bowl! (Thank You Claire Robinson!)

Step 3:  Add about 2 Tbsp of butter to the pan, add chopped onions and garlic, and cook for about 2 minutes.  Be sure to scrape all the bacon bits off the bottom of the pot...this is flavor!!

Step 4:  Add 2 more Tbsp of butter, corn, chipotle peppers, and green chilies to the pot.  Season with salt, pepper, and Mexican Oregano....I have to say, Mexican Oregano makes this whole chowder come together!  Cook about 4-5 minutes.

(Tip:  To get crushed chipotle peppers, put this whole can of chipotle peppers into your blender or food processor, fill 1/2 of the chipotle pepper can with water and add that to the blender also, then blend it together (about 30 seconds).  


Step 5:  Add chicken broth and heavy cream to the pot.  Slowly bring up the heat.  Add cheese, stirring constantly until it is melted.  Season with more salt and pepper to taste.  


Serve by adding the bacon to each individual bowl.  You will be sure to hear, "Thank you, Mom for dinner!  It was wonderful!"



Pin It Now!

Cucumber Salad with a Cilantro Vinaigrette

At every family get together growing up, my mom or grandmother would serve cucumbers and onions in vinegar.  I thought every family did this until I met my husband who grew up in New Jersey.  I will never forget the first Thanksgiving I brought him to and as we left he said, "What's the deal with the cucumbers in vinegar?"  I guess it is a Southern thing.  I liked it and it lead me to this recipe (which is soooooo much better than just cucumbers in vinegar).

Ingredients:
3 cucumbers sliced
7-8 cherry tomatoes halved (optional)
1/2 onion thinly sliced (optional)

Cilantro Vinaigrette:
1/4 cup Apple Cider Vinaigrette
1 Tbsp Honey (maybe a little more)
1/2 teaspoon Mexican Oregano
1/2 teaspoon Garlic Powder
1/2 teaspoon Cumin
1/4 teaspoon Chili Powder
1 Tbsp Canola Oil
1 Tbsp Chopped Fresh Cilantro
Salt and Pepper to taste
*For this vinaigrette, you really need to season to taste.  You may want to start with 1/4 teaspoon of the above seasoning and add a little more as you go.

Step 1:  Slice cucumbers about 1/4 inch thick.  Place in a bowl.  If using tomatoes and onions, add those to the bowl.

Step 2:  Whisk together all ingredients for the vinaigrette and pour over cucumbers.  Mix with your hands (a kitchen's best tool) and ENJOY!

A side note:  I bought my Mexican Oregano at a specially store, but I use it all the time!  I am not a huge fan of Italian Oregano but LOVE Mexican Oregano!  I use it in my chili and tacos.

Pin It Now!

Sinfully Easy Cherry Cobbler

One of my favorite things to do is to take a boxed cake mix and dress it up or use it in another way.  This Sinfully Easy Cherry Cobbler is one of those recipes.

Ingredients:
3 cups of cherries (I used almost all of a large bag)
1 1/2 Tbsp cornstarch
1/4 cup brown sugar
Yest of 1 lemon
1 Tbsp Grand Marnier (but lemon juice is a nice substitute)
1 Butter Golden Cake Mix (recommend Dunkan Heinz)
1 stick butter (maybe a little more)
5 ramekins (a baking dish would work too...it is just special to give each family member their own dessert every once in a while)

Step 1:  Pit the cherries.  I did it by hand because, let's just be honest about it, I am too cheap to buy a cherry pitter.

Stept 2:  Mix cornstarch, brown sugar, lemon yest, and Grand Marnier with the cherries and let sit a few minutes while your oven heats up to 350°.  Then butter your ramekins.

Step 3:  Put about 3/4 cup of the cherry mixture into each buttered ramekin.  Sprinkle 1/2 cup of the cake mix on top of each.  There will probably be a little extra cake mix left in the bag so just evenly divide it up and spread that on top of each ramekin too. (See picture below)

Step 4: Thinly slice butter and lay slices over the cake mix, trying to cover it completely.  You will use the whole stick of butter and maybe a little more.  It is a lot of butter...just accept that it is not a healthy dessert and move on!  Or you choose to focus on the cherry part of the dessert and pretend it is healthy like me.

Step 5:  Bake at 350° for 45-50 minutes.  After about 30 minutes check to make sure that there are no cake mix lumps that are not covered in butter.  You may need to add a little bit more butter to some ramekins.

This is such a simple dessert!!!  I think next time I make it, I will add some chopped almonds to the cake batter for more crunch.  I have also made this dessert with blueberries and blackberries.  Just adjust the sugar level if you decide to use different berries...some are sweeter than others.  I have tried to add cinnamon to this dessert, but I didn't prefer the taste.  You have to try this sinful dessert! Pin It Now!

Mexican Lasagna with Roasted Jalapeno-Corn Cheese Sauce

As a working mom, I try to find ways to use my crock-pot as much as possible, and I have come up with several partial crock-pot recipes...meaning: part of the recipe is cooked in the crock-pot while the rest involves some extra cooking or preparation.  This Mexican Lasagna is one of those recipes.

Mexican Crock-Pot Chicken Ingredients:
1 1/2 cup store bought salsa (I use Pace Medium)
1 Tbsp Chipotle Peppers in Adobe (crushed...I will explain)
1 Tbsp Garlic Powder
2 Chicken Breast
1 small onion (sliced)

*Combine all and cook on High 4 to 6 hours.  When chicken is cooked through, use a potato masher and shred.

Ok!  So let me talk to you for a second about Chipotle Peppers in Adobe...this little can has to be my favorite of all things canned!  I use it in so many recipes!  Now, I think it is a pain to pull out one pepper at a time and chop it up because it is difficult to measure how much heat you are getting from that one pepper AND most of the adobe sauce (which is the best part!) gets on my cutting board instead of in my dish, so here is my solution.  Put this whole can into your blender or food processor, fill 1/2 of the Chipotle Pepper can with water and add that to the blender also, then blend it together (about 30 seconds).  You now have a crushed chipotle pepper paste/sauce (it will be a little bit thicker than a sauce and a little bit thinner than a paste),  I store it in my refrigerator and use it in dips, tacos, and chili.  YUM!

Mexican Lasagna with Roasted Jalapeno-Corn Cheese Sauce:

Mexican Crock-Pot Chicken (see above)
8-10 Flour Tortillas
2 Jalapenos (if you would rather something milder, Poblanos peppers are fine)
1 cup fresh or frozen  corn (If fresh, roast 1 corn cob in its husk for 30 minutes and then cut the kernels off.  If frozen, dethaw)
3/4 cup Heavy Cream
2 cups cheese (I use a combination of the following: sharp cheddar, smoked Gouda, and/or a smoked cheddar)
1 1/2 cup Simply Salsa (see recipe) drained. (I am sure a store bought salsa would work just fine too but be sure to watch the liquid...you don't want a soggy lasagna!)
1/2 can of black beans
1 clove garlic (finely chopped)
1 Tbsp butter
2 cups Mexican Blend Cheese

I use to have a square baking dish that was the BEST for this recipe, but it broke so I am using a 9 X 13 dish.

Step 1:  Cut jalapenos in 1/2 and lay them seed side down a baking sheet.  Put under a broiler for about 5 minutes or until the outside skin is charred.  Remove and place in a plastic or brown paper bag and let cool about 5-15 minutes.  Remove outer skin, seeds, and stem.  Finely chop.

Step 2:  In a small sauce pan combine chopped jalapeno, chopped garlic, and corn with butter and cook about 1-2 minutes over medium-low heat.  Add the heavy cream and allow the cream to get warm (about 3 minutes).  Add 1/2 cup cheese at a time and whisk until the cheese the melted.  Continue adding cheese until your mixture is thick.  Keep whisking...you don't want burnt cheese on the bottom of your pan!  Set aside.

Step 3: Cut 8 flour tortillas in half.  Spray your baking dish with non-stick cooking spray.  Lay the tortillas down so that they cover the bottom of the baking dish.  (If you are using a square baking dish, 4 halves should cover it).

Step 4:  Using a slotted spoon, spread 1/2 of the Mexican Crock-Pot Chicken evenly over the tortillas.  Be sure that you get out as much liquid as you can.  Next evenly spread 3/4 cup of the drained Simply Salsa and 1/2 of the black beans over the chicken.  Then pour 1/2 of the Roasted Jalapeno-Corn Cheese Sauce over that.

Step 5:  Add another layer of the flour tortillas, chicken, salsa, black beans, and cheese sauce.  Cover with Mexican Blend Cheese and bake at 350° for 25-30 minutes.

As you can see from my picture, one small corner is not covered in the Mexican Blend Cheese.  This is because my son does not like melted cheese on top of ANYTHING.  For some reason he now likes cheese sauces, which is strange...don't worry, I am working on him!

Step 6:  Slice and serve with sour cream and/or guacamole.  Enjoy!







Pin It Now!

Simply Salsa

So...I have been thinking and thinking about what recipe I should post first on this blog and decided to start at the beginning.  Simply Salsa is the first recipe I created.  I was pregnant with my first son and was craving celery with salsa (I know...totally weird).  I tried several different store bought salsas but they just didn't do the trick, so I read the back of all the salsa labels I had to see what ingredients were the same in each.  Tomatoes. Peppers. Jalapenos. Onion.  Cilantro.  I thought to myself, "I can do this!" And I came up with this recipe and have been making it ever since!

1 (28 oz) can Petite Diced Tomatoes

1-2 Jalapeño Peppers (stems and seeds removed)  I like it hot so I use 2…and sometimes I leave some seeds in too!!

1 Green Bell Pepper

1 clove garlic  (or 1 tsp garlic powder)

½-1 red onion

Splash of red wine vinegar

Hand full of fresh cilantro leaves (chopped) about 3-4 Tablespoons

Salt and Pepper to taste

Pour can of Petite Diced Tomatoes (undrained) into a bowl.  Chop all vegetables into small cubes and add until you get the desired ratio of vegetables to tomatoes.  Chop cilantro (I can’t stress enough to use fresh cilantro leaves).  Add a splash of red wine vinegar.  Combine.  Add salt and pepper (more salt than pepper) to taste.  Allow the flavors to marry together a few hours before serving.

A few notes:

1)   Chop the vegetables by hand.  I have tried using a blender and a food processor and I do not like the taste or texture.  I don't know if it is possible to change the flavor by doing this, but to me, it does.

2)  Last year, I made a huge batch of this salsa and gave it to my kids' teachers for an end of the school year present.  I also gave them a small cilantro plant with the recipe card placed inside the plant.  This gift was a hit!  Whenever my son's 3rd grade teacher sees me, she tells me how much she loved that gift and that she makes the salsa all the time.

Additional Ideas for using Simply Salsa:

1) Guacamole:  Add a few tablespoons to 3 avocados and mash together with a fork.  Add salt to taste.

2)  Black Bean and Corn Salsa:  Make Simply Salsa but partially drain the tomatoes and add…

1 (15oz) can of corn (drained)

1 (15oz) can of black beans (drained and rinsed)

Season with a Mexican Spice Blend...I season mine with Tastefully Simple’s Fiesta Dip

*This is GREAT to make quesadillas with!  Just add cheese!

Pin It Now!