Wednesday, October 31, 2012

Caramel Apples

Happy Halloween!  These apples are just perfect for today.  They are super easy and quick to make.  Of course, dipping them in caramel is just the basic stuff.  You can roll them in chopped nuts, sprinkles, or whatever your heart desires.  Enjoy!
Ingredients:
-4 tart apples, such as Granny Smith
-9 oz caramel candies
-1 Tbs water
-1 tsp vanilla extract
-non-stick cooking spray
-candy sticks or craft sticks
Directions:
Scrub apples in hot tap water.  The wax needs to be removed in order for the caramel to stick, so you need to scrub them.  The hot water works best in removing it.  Dry apples and place in the fridge while making the coating.
Coat a piece of wax paper with a little cooking spray and set aside.
In a small sauce pan, melt caramel candies with the water.  When nice and smooth, add the vanilla.
Insert sticks into apples and roll immediately through caramel.  If you want other toppings, roll the apples into that as well.  Set on prepared wax paper.  Enjoy!

Monday, October 29, 2012

Buffalo Chicken Salad

Mmm, mmm, mmm!  This is super delicious, filling, and extremely quick to put together.  It's absolutely perfect for a busy night.  Enjoy!
Ingredients:
-2 hearts romaine lettuce, broken in small pieces
-1 cucumber, peeled and roughly chopped
-1 cup ranch dressing
-1 cup blue cheese crumbles
-about 1 lb of cooked crispy chicken strips, frozen
-cooking spray
-1/4 cup hot sauce
Directions:
Coat large skillet with cooking spray.  Place chicken strips in the microwave for 1 minute, then cut into small chunks.  Place chicken chunks into prepared skillet and warm them up.  Stir in hot sauce (make sure all the chicken gets some).
Meanwhile, mix the ranch with the blue cheese crumbles and set aside.
In a large bowl, mix lettuce with cucumber.
To serve, place some salad mixture onto plate.  Top with hot chicken chunks and blues cheese dressing.  Enjoy!

Friday, October 26, 2012

Broiled Tilapia with Mustard-Chive Sauce

This dish is delicious, light and super quick.  I love how well the flavors combine.  I served ours with some mac & cheese (to make the kids happy) and some veggies, but you could serve it with some rice as well.  Enjoy!
Ingredients:
For the fish:
-cooking spray
-6 (4 oz each) tilapia fillets
-extra virgin olive oil, for drizzling
-salt and pepper
For the sauce:
-1/4 cup plain Greek yogurt
-2 tsp honey
-1 tsp Dijon mustard
-1/4 cup lemon juice
-1 Tbs freeze-dried chives (or 2 Tbs fresh)
-salt and pepper
Directions:
Preheat broiler on high.  Spray baking sheet with cooking spray.  Set aside.
Drizzle tilapia on both sides with olive oil and season with salt and pepper.  Arrange fillets in single layer on prepared baking sheet.  Broil until cooked through, for about 6-8 minutes.
Meanwhile, in a small bowl, mix together the yogurt, honey, and mustard.  Mix until smooth.  Whisk in lemon juice and chives.  Season with salt and pepper, to taste.
Serve the tilapia with a little sauce on top.  Enjoy!
Slightly adapted from a Giada De Laurentiis recipe.


Wednesday, October 24, 2012

Crescent Chicken Roll-ups

This is such comfort food!  The filling is so tasty and it goes just perfect with the crescent rolls. The sauce is nice and creamy and complements the dish beautifully.  I served ours with some plain rice and a green salad.  Enjoy!
Ingredients:
-6 oz cream cheese, softened
-1/4 cup melted butter
-1/8 tsp ground pepper + a pinch more, divided
-2 cups cooked chicken, cut into chunks
-1 (4oz) can mushrooms
-1/2 cup chopped walnuts
-2 cans crescent rolls
-1 (10 3/4 oz) can cream of chicken soup
-half of the can of soup filled with milk
Directions:
Preheat oven to 350 F.
Mix cream cheese, melted butter, 1/8 tsp pepper, chicken, mushrooms, and walnuts.  Unroll crescent rolls and fill each of them with chicken filling.  Place in ungreased baking pans. 
Bake in preheated oven for 20-25 minutes, or until rolls are golden brown.
Meanwhile, mix soup with milk in saucepan and cook until smooth and simmering.  Sprinkle a dash of pepper on top.
To serve, place a scoop of cooked rice onto plate.  Top with a few filled rolls and spoon a little sauce over it.  Enjoy!

Monday, October 22, 2012

Cheesy Shrimp Shells

This is a pretty quick dish and I love that is also a bit more on the healthy side.  The flavors are great together.  Enjoy!
Ingredients:
-15-16 uncooked jumbo shells
-1 1/2 cups tomato sauce
-2 egg whites, lightly beaten
-15 oz ricotta cheese
-6 oz small cooked shrimp, peeled and deveined, with tails removed, cut into small pieces
-a handful fresh baby spinach, roughly chopped
-1 tsp garlic powder
-1 tsp Italian seasoning
-3/4 cup shredded Mozzarella cheese
-1/3 cup shredded Parmesan cheese
Directions:
Preheat oven to 350 F.
Cook the shells according to the package instruction.  Drain and rinse with cold water to stop the cooking.  Drain and set aside.
Coat a 9x13 inch pan with cooking spray.  Spread 1/2 cup of sauce evenly over bottom of pan.
In a large bowl, mix together egg whites, ricotta cheese, shrimp, spinach, garlic powder and seasoning.  Stir in 1/4 cup mozzarella and 1/4 cup parmesan.
Spoon cheese mixture into cooked shells, and place in prepared baking dish.  Spread remaining sauce on top.  Sprinkle with remaining cheeses. 
Bake in preheated oven for 30 minutes.  Enjoy!
 

Friday, October 19, 2012

Orange Carrot Cake

This cake is quite a treat.  It's full of flavor, moist, and simply delicious.  The orange is a nice twist which enhances the flavor of the cake.  However, the orange flavor is not overpowering at all.  Enjoy!
Ingredients:
For the cake:
-1 large orange, peeled and seeded (no white part, as that is bitter)
-4 eggs
-2 cups flour
-2 cups sugar
-2 tsp baking soda
-1 1/2 tsp baking powder
-2 tsp cinnamon
-1 tsp nutmeg
-1 1/2 tsp salt
-1 1/2 cups oil
-2 cups grated carrots
-1 cup chopped walnuts
For frosting:
-1/2 cup butter, softened
-8 oz cream cheese, softened
-1 lb powdered sugar
-1 Tbs orange puree (reserved from the cake ingredients)
Directions:
Preheat oven to 350 F.  Spray 2 round 9 inch pans with baking spray (flour and butter).  Set on baking sheet lined with foil.
Puree orange in blender.  Set aside 1 Tbs for the frosting.
In your mixer's bowl, beat the eggs.  Add the flour, sugar, baking soda, baking powder, cinnamon, nutmeg and salt.  Mix well.  Add the orange puree and oil.  Stir in carrots and walnuts.  Pour batter into prepared pans. Bake in preheated oven for about 50 minutes, or until the toothpick comes out clean.  Set aside to cool.
Meanwhile, prepare the frosting.  Blend butter and cream cheese in a large bowl.  Add powdered sugar and reserved orange puree.
Place one cake layer on a serving plate and frost.  Add the second layer and frost the top and sides.  Enjoy!

Wednesday, October 17, 2012

Fiesta Chicken

This is super extra easy and delicious!  Perfect for a busy night!  Enjoy!
Ingredients:
-2 (10 3/4 oz each) cans cream of chicken soup
-1 can corn, drained
-2 cups instant rice
-2 cups water
-1 cup medium salsa
-2 chicken breasts, boneless, skinless
-paprika
Directions:
Preheat oven to 375 F.
In a 9x13 baking pan, mix soup, corn, rice, water, and salsa.  Cut each breast into 3 pieces.  Place chicken in the pan and cover with the rice mixture.  Sprinkle some paprika on top. 
Bake in preheated oven for about 45 minutes, or until chicken is cooked through.  Enjoy!

Monday, October 15, 2012

Slow Cooker Pot Roast

I love this type of meals, perfect for those crazy busy days when you don't even have time to breath!  You just add the stuff to your slow cooker, go on about your day, and voila!  Dinner is ready for you at the end of the day.  This goes perfectly with some mashed potatoes, seasoned rice or even some noodles.  The meat cooks perfectly in the slow cooker and it just melts in your mouth!  Enjoy!
Ingredients:
-1/4 cup vegetable oil
-1 (3 lbs) boneless chick roast
-salt
-pepper
-garlic powder
-1 onion, thinly sliced
-3 bay leaves
-4 beef bouillon cubes, crushed
-2 garlic cloves, crushed
-1 (10 3/4 oz) can cream of mushroom soup
-1/2 cup red grape juice
-2 cups water
Directions:
Heat oil in large skillet.  Season generously all sides of the roast with salt, pepper, and garlic powder.  Sear roast until brown on all sides.  Carefully, place roast (without the oil) in the slow cooker.  Layer on top  with the onions, bay leaves, crushed bouillons, garlic, and soup.  Add the juice and water.  Cover and cook on low for 8 hours.
Adapted from a Paula Deen recipe.

Friday, October 12, 2012

Chocolate Pudding

This is super quick and way, way better than the store bought.  Top with a dollop of whipped cream and enjoy!
Ingredients:
-1 cup half and half
-1 cup 2 % milk, divided
-1/2 cup sugar
-1/3 cup unsweetened cocoa powder
-4 tsp cornstarch
-3 large egg yolks
-2 tsp vanilla extract
-1/4 tsp salt
Directions:
Put half and half, 1/2 cup milk, sugar, and the cocoa in a saucepan.  Bring to a simmer, stirring constantly.  Remove from heat.
Meanwhile, whisk the rest of the milk, cornstarch, salt, yolks, and vanilla.  Gradually whisk the hot milk into the egg mixture.  Return to the saucepan, and cook over medium0high heat whisking constantly, until the pudding comes to a full boil.  Reduce the heat to maintain a simmer, and continue whisking until thick (about 2-3 minutes). 
Pour the pudding into 6 small cups.  Cover with plastic wrap and refrigerate for at least 4 hours, or until set.  Serve each pudding with a dollop of whipped cream.  Enjoy!
Adapted from a Tyler Florence recipe.

Wednesday, October 10, 2012

Slow Cooker White Bean and Chicken Chili

This is just perfect for dinner on a cool fall evening.  It simmers in that slow cooker while you do what you have to do, then it's ready for you to enjoy.  Make sure to have some yummy cornbread to go with it.  Enjoy!
Ingredients:
-1 lb dried navy beans
-5 cups chicken stock
-4 Tbs (1/2 stick) butter
-3 cloves garlic, minced
-3/4 cup diced onion
-2 (7 oz each) cans chopped green chiles
-1 lb boneless, skinless chicken thighs, chopped
-1 Tbs ground cumin
-1 tsp black pepper
-1/2 tsp white pepper
-a pinch of red pepper flakes
-shredded cheddar cheese, for topping
-sour cream, for topping
Directions:
Rinse beans well, cover with cool water and soak for 2 hours.  Drain.  Put the beans in the slow cooker with the chicken stock.
In a skillet, heat the butter.  Add the onion and saute for about 3 minutes.  Add the garlic and chiles and continue cooking for about 3 more minutes.  Transfer mixture to the slow cooker.  Add remaining ingredients.   Stir well.  Cover and cook on low for 5-6 hours.  Laddle into bowls.  Top with cheese and sour cream.  Enjoy!
Adapted from a Paula Deen recipe.

Monday, October 8, 2012

Classic Cornbread

Quick, super simple and delicious.  This is the perfect companion for a nice bowl of chili.  Enjoy!
Ingredients:
-1 cup flour
-1 cup cornmeal
-2 Tbs sugar
-3 tsp baking powder
-1/2 tsp salt
-1 cup milk
-1/4 cup oil
-1 egg, slightly beaten
Directions:
Preheat oven to 425 F.  Grease 8x8 pan.
In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt.  Mix well.  Stir in remaining ingredients and mix until smooth.  Pour batter into greased pan.
Bake in preheated oven for about 20 minutes or until toothpick comes out clean.  Cut into squares and serve warm.  Enjoy!

Thursday, October 4, 2012

Gold Medal Sizzling Fajitas

This is a great and quick recipe for some amazing fajitas.  You can use any kind of meat you would like (steak, chicken, shrimp).  I chose chicken for ours, but I'm excited to try steak and shrimp as well.  The flavors are great together.  Enjoy!
Ingredients:
-4 Tbs vegetable oil, divided
-3 Tbs lemon juice
-1 garlic clove, minced
-1 tsp ground cumin
-1 tsp garlic powder
-1 tsp onion powder
-dash of hot sauce
-salt
-pepper
-1 1/2 lbs meat (boneless, skinless chicken breast or thighs, steak, or peeled and deveined shrimp), cut into chunks (except for shrimp)
-1 medium onion, halved and thinly sliced
-1 green bell pepper, sliced
-1 red bell pepper, sliced
-tortillas
-sour cream, for topping
-salsa, for topping
-guacamole, for topping,
-shredded cheddar cheese, for topping
Directions:
Combine 2 Tbs oil, lemon juice, garlic, cumin, garlic powder, onion powder, hot sauce, salt and pepper.  Mix well.  Add meat chunks or shrimp and toos around to coat.  Cover and let sit in the fridge for about 1 hour.
Spray a large skillet with cooking spray.  Place the meat in hot skillet, discarding the marinade.  Cook until meat is cooked through.
While the meat is cooking, heat the remaining oil in another large skillet.  Add the onion and bell peppers.  Cook until crisp-tender, seasoning with some salt and pepper.
Warm up the tortillas.
Place meat, veggies, and toppings on tortillas.  Wrap up and enjoy!
Slightly adapted from a Paula Deen recipe.

Monday, October 1, 2012

Smoked Salmon and Chipotle Chowder

My wonderful mother in law sent me some delicious gourmet smoked salmon and some recipes to use it in.  I chose this one as the weather has started to cool down a bit and I thought it would be perfect for a nice, warm dinner.  Of course, it goes perfectly with some hot rolls.  The chowder is very simple, but packed with so much flavor!  Everything combines just beautifully.  Of course, to my liking, it's also spicy.  Make sure to remove the seeds from the chipotle pepper, otherwise your tongue will literally be on fire!  Enjoy!
Ingredients:
-1 Tbs extra virgin olive oil
-1 small onion, chopped
-1 can (14.5 oz) vegetable broth
-1 can (12 oz) evaporated milk
-1 cup half and half
-2 medium potatoes, peeled and cut into chunks
-1 can (15 oz) sweet corn, drained
-6.5 oz gourmet salmon, drained and flaked
-1 chipotle pepper in adobo sauce, seeded and chopped
Directions:
Heat oil in large pot.  Add onion and saute for about 5 minutes or until tender.  Stir in broth, milk , and half and half.  Add potatoes.  Bring to a simmer and cook, covered, for about 15 minutes, or until potatoes are tender.  Stir in corn, salmon and chopped pepper.  Cook for 5 more minutes.  Enjoy!

LinkWithin

Related Posts Plugin for WordPress, Blogger...