Mmm...Cafe

Chili with a Kick

2012-01-31T14:15:00.000-08:00

O this chili is so yummy! The hubbs and I have made it a couple of different times, and we love it. I think the beauty of this chili is that it is fairly easy, and it light on the beans...I love beans, but I always find that chili just has too many for my liking. This recipe has just the perfect kick, and the cocoa powder, although it sounds strange, really gives depth to the flavor of this meal. I can’t wait to eat it again...in a few months when the pregnancy heartburn stops! Enjoy it for me while I can’t!

Chili with a Kick
Printable Version

6 slices bacon
2 pounds ground beef
1 large onion, chopped
4 cloves chopped garlic
Kosher salt
1/4 cup chili powder
1Tbs. ground cumin
2 tsp. paprika
2 tsp. dried oregano
2 Tbs. tomato paste
1 6-ounce bottle lager beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can fire roasted tomatoes
2 cups beef broth, plus more if needed
2 15-ounce cans black beans, drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese
Sour cream

Cook the bacon in a large saucepan over medium heat until crisp, 6 to 8 minutes per side. Drain on a paper towel-lined plate and let cool, then mince. Pour off all but 1 tablespoon of the bacon drippings from the saucepan and reserve the drippings.

Increase the heat to medium high, add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes. Transfer to a plate using a slotted spoon; wipe out the pan.

Heat 1 tablespoon of the reserved bacon drippings in the saucepan over medium-high heat. Add the onion and cook, stirring until translucent, about 5 minutes. Add the garlic and 1 teaspoon salt and cook 2 minutes. Add all spices and tomato paste and cook, stirring, until the tomato paste is brick red, a few minutes. Add the beer and simmer until almost completely reduced, about 3 minutes.

Stir in the beef, cocoa powder, tomatoes, beef broth and beans and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.

Stir the hot sauce into the chili and season with salt. Ladle into bowls and top with the crumbled bacon, cheese, and sour cream.

Recipe adapted from Food Network Magazine
Serves 8

Creamy Garlic Cheese Bread

2012-01-23T18:52:00.000-08:00

I just asked my hubbs what we should call this bread. We came up with lots of names that would make you feel extremely fat, and in the end, really persuade you away from making this delicious side dish. Let’s just say...eat this on your “off” day. Or, eat this bread on a day when you are going to get in a really good calorie burn workout! Anyway, if you are still on board to eat some amazing, creamy, cheese garlic bread, read on...!

Creamy Garlic Cheese Bread
Printable Version

4 cups Colby Jack Cheese, grated (or cheese of your choice
1/2 cup Grated Parmesan Cheese
1/2 cup (Real) Mayonnaise
1 dash Salt
1 loaf Crusty French Bread
1/2 stick Butter
4 cloves Garlic, Finely Minced

Mix cheeses with the mayonnaise, and add dash of salt to taste.

Cut loaf of bread in half lengthwise, then cut each half in half to make 4-1/4 length loaves of bread.
Working 1/4 loaf at a time, melt 1 tablespoon butter in a skillet and add 1 clove of minced garlic. Place 1 of the 1/4 loaves face down in the skillet, swirling it to soak up the butter and garlic. Allow bread to toast in the skillet, removing garlic if it starts to get too brown.

Repeat with remaining butter, garlic, and bread.

Spread cheese mixture evenly on loaves and bake in a 425 degree oven until cheese is hot and bubbly, about 10 minutes.

Recipe adapted from Pioneer Woman Cooks

Chicken Alfredo Roll-ups

2012-01-20T14:45:00.000-08:00

Let’s mix it up a little...Lasagna, rolled up in individual portions, with alfredo sauce instead of tomato sauce. Not to mention the perfect rolls plopped onto your plate...they make for a much prettier show than the normal slop of a lasagna serving! These little babies were amazing! I switched the original recipe up quite a bit, and I would 100% recommend making homemade alfredo sauce. But, if you know me, you know I just CAN’T stand pre-made alfredo. Ew. Ew. EEW. I put my yum-o garlic alfredo sauce at the end of this recipe, just in case you share in my disdain! Oooo...and if you served these Divine Breadsticks with the roll-ups...you would be famous:)

Chicken Alfredo Roll-ups
Printable Version

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 3, 3 roll-ups each
Recipe highly adapted from Artsyfartsymama.blogspot.com

The Best Garlic Alfredo Sauce
Printable Version

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups
Recipe from Momma!

Divine Breadsticks

2012-01-19T18:44:00.000-08:00

There is no better name for these than DIVINE! I thought Cody was going to have a heart attack (okay, so he wasn't quite that enthusiastic, but, he did say they were the best that he had ever eaten!) Anyway, I cannot thank Melanie enough for bring this recipe into my life! It will probably be on our menu weekly, if Cody gets his way! One amazing thing that I love about these is the crispy yet tender bottom of them. Butter is melted in the bottom of the pan prior to baking them, and this really makes those bottoms yummy!

Divine Breadsticks

Printable Version

1 ½ cup warm water

1 tablespoon yeast

2 tablespoons sugar

3 ½ cups flour

1/4 teaspoon salt

3 Tbs. butter

Mix all ingredients (except butter) and knead for three minutes. Let stand 10 minutes. Heat oven to 375 degrees. Melt 2 Tbs. butter on baking pan (I used a cookie sheet with edges on it). Roll out dough about 1/8-inch thick and cut into strips. Place in butter on the pan and put close together. Sticks may be twisted by themselves or twisted with another strip if desired.

I found that the twisted ones were a bit fluffier, which we loved! Brush an additional 1 Tbs. of butter on top of each individual stick. Sprinkle with garlic salt and parmesan cheese. Cover and let rise 30 minutes. Bake 15 minutes at 375 degrees.

Recipe From melskitchencafe.com

White Cheddar Mac

2011-12-15T19:57:00.000-08:00

Yep, that’s right! Another Mac and Cheese to add to my list. This is Panara’s recipe. If you have never been to Panara, you are missing out! It has amazing sandwiches, bagels, soups and salad. AND, as of last year, this Mac and Cheese. From the second I tasted it I have been trying to duplicate the flavors at home. I have gotten close, but never hit it right on. Recently, Panara posted the recipe on their website! I made it immediatley and it was spot on! I changed a couple of things, less mustard, parmesan to top, and I changed the milk to cream ratio. We loved it. I will be making it again soon. Thanks Panara, for sharing the creamy yumminess!

White Cheddar Mac and Cheese
Printable Version

16-ounces pasta shells
¼ cup butter
½ cup all-purpose flour
1 ½ cups 1% milk
1 cup heavy cream
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
½ tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon Tabasco hot sauce
Parmesan cheese, to top

Prepare pasta according to package directions.
While pasta is boiling, melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.
Gradually whisk in milk and cream; cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.
Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.
Drain and stir in pasta and cook over medium heat for 1 minute. Top with Parmesan and enjoy the creamy yumminess!

Serves 4 to 6
Recipe adapted from Panara.

Mongolian Beef

2011-12-10T04:46:00.000-08:00

We love american versions of asian meals. We may love true Asian meals, but to tell you the truth, we have not eaten at real Authentic restraunts. P.F. Chang’s is about as authentic as we have gotten! We love our share of sweet and sour chicken, orange chicken, and honey sauced chicken. It is nice to have a beef meal to mix it up a bit. This was super duper easy, and honestly, I had to go back for more! It was delicious. I even shared it with my friends at work and they were all raving!

Mongolian Beef
Printable version

1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 Tbs. canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish

After slicing the steak thinly, pat dry with a paper towel. Put cornstarch in a large ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.

Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned. While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl. When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat. The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached. Serve over rice or quinoa and top with green onions.

Serves 2.
Recipe from pinterest

Buffalo Chicken Tacos

2011-12-04T16:36:00.000-08:00

He took seconds! And thirds, I think. We loved this meal. It was definitely too hot for my palate, and brinking on too hot for my hubbs. So, I added a little sour cream and some brown sugar. BAM! A perfect meal. We have eaten this 3 times already, it is one of those easy, go-to meals that I always have everything for. ENJOY!

Buffalo Chicken Tacos
Printable Version

2 chicken breasts, skinless, boneless, cut into 1 inch pieces
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (we did Frank’s Buffalo Wing), plus extra for garnishment
3 Tbs sour cream (optional, to lessen amount of spice)
1 Tbs brown sugar (optional, to lessen amount of spice)
1 Tbs olive oil
10 6-inch yellow corn tortillas

Toppings
shredded Lettuce
cilantro
tomato
Avocado slices
Ranch dressing-(so good!)

Heat a large saute pan oven over medium-high heat.

In a bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the saute pan, add chicken and cook until done, stirring frequently-about 5 minutes.

While chicken is cooking, mix buffalo wing sauce, sour cream, and brown sugar. Both of these ingredients are optional, they cool down the “hotness” of the wing sauce.

Once the chicken is done, drain on paper towels. Then, toss chicken in wing sauce mixture.

Assemble tacos, dividing the toppings evenly among each taco.

Serves 2.
Adapted from Mrs. Ruguerio

The Thanksgiving Low Down

2011-11-22T14:22:00.000-08:00

I am so excited. Okay, so at first, and earlier this week, I wasn't so excited, but now I am. We are staying in Omaha for Thanksgiving, and making a feast just for the two of us. When you think of holidays you think of huge meals and the whole family, and we will totally miss our fan, that is for sure. But, sometimes you don't have a choice, so we are doing it in our beautiful home, just with one another. Cody has been excited about whipping up some yumminess for weeks. Really, he has been scoping out recipes and getting me to forget that we don't get to go home. He is making it FUN that we get to do a holiday with just he and I. I am so blessed to have a "be positive no matter what you are doing" attitude of a hubby. He sure is amazing. I love that he is my best friend, and I am his. I look forward to a weekend of nothing but him. We have our Black Friday shopping stores scoped out and hopefully find some good deals! We are just gonna eat ourselves silly one day, and shop ourselves silly the next!

Grandma's Rolls

Sweet Potato Filled Ravioli or Turkey Noodle Soup (just can't decide! Cody's homemade noodles:))

Cranberry Sauce

Delightful Mashed Potatoes

Whipped Sweet Potatoes

Homemade Stuffing (with no chunks!)

Brined Turkey Legs (We did this last year...perfect!)

Apple Crisp with whipped cream

I hope your plans are as fun as ours! Happy Thanksgiving, be thankful no matter where you are or what you are doing!:) Take it from me, it is way better that way!

California Veggie Sandwiches

2011-11-18T10:39:00.000-08:00

For some reason, me and veggies have been getting along REALLY well lately! I saw this recipe on Pinterest and was at the store the very next day getting all of the goodies to make it. Now, not that I need to mention this, but this meal isn’t right up Hubbs ally...so we made it for a girls lunch. It was A+ perfect for us. I gobbled up 2 of these babies, and was wanting more with every bite. Fresh, delicious heaven on a peice of toasty toast. Who could as for more? O, and the company was pretty great, too:)

California Veggie Sandwiches
Printable Version

Chive Spread:
1/4 cup greek yogurt or mayo
1 Tbs. finely chopped fresh chives
salt and pepper

Avocado Salad:
1 avacado, pitted and diced
1 tomato, cored and chopped
1 cucumber, peeled and diced
1 lime, juiced
2 Tbs. chopped cilantro
salt and pepper

4 slices bread, toasted or 4 wraps
1/2 cup alfalfa sprouts
4 slices havarti cheese

For the chive spread, mix the Greek yogurt or mayo and chives. Season with salt and pepper. Set aside.
In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and cilantro. Season with salt and pepper, and set aside.
Assemble the sandwiches by spreading the chive-yogurt mixture on all four bread slices. Divide the sprouts between the four slices of bread, and top with avocado salad and cheese. Serve open-faced. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

Serves 4.
Recipe adapted from Pinterest-ezzrapoundcake

Coconut Crusted Chicken with Orange Dipping sauce

2011-11-10T16:43:00.000-08:00

MMM mmm good! Perfect crunch, perfect sweetness, a little tang, and, like I said, MMM mmm good! Every bite left me wanting more.

Coconut Chicken with Orange Dipping Sauce
Printable Version

1 egg
1 cup sweetened coconut flakes
½ cup flour
½ tsp. garlic powder
½ tsp. salt
¼ tsp. black pepper
4 boneless, skinless chicken breasts
½ cup butter, melted
1/2 cup orange marmalade
2 Tbs. Dijon mustard

Preheat oven to 400 degrees. Beat egg in medium bowl; set aside. Mix the coconut, flour, garlic powder, salt and peeper in a shallow bowl. Working with one chicken breast at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture.

Place on the baking sheet. Once all the chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter. Bake for 30 minutes, or until cooked through.

Prepare the orange sauce by combining the marmalade and the mustard together. Serve with rice or quinoa.

Serves 4.
Recipe adapted from Pennies on a Platter

Sun dried tomato Basil pasta

2011-10-31T18:38:00.000-07:00

Girls, gather round! I served this at a girls lunch, and it was devoured. I then served it to my hubby, and he ate it, but did not devour. Ha. This was an awesome dish, but it is definitely a girly one! Perfect flavor from the combo of sun dried tomatoes and basil. Also, I LOVE that I could make a cheese sauce from evaporated milk, I will now be stocking it in my pantry for food storage macaroni and cheese!

Sun Dried Tomato-Basil Pasta
Printable Version

2 cups (8 oz.) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 bunch fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

Meanwhile, combine evaporated milk, cheese, basil, (leaving some basil for garnish) garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined. Garnish with additional basil and serve.

Serves 4.
Recipe adapted from Taste of Home.

PW's Chicken Fried Steak and Potatoes

2011-10-22T18:40:00.000-07:00

Cube steak and me have not gotten along in the past. Not at all. It has been tough, ickey, and, well, ickey. Pioneer Woman has a way of turning almost anything into a delicious meal, however! She explains perfectly how to treat your meat, how to coat it, and how to cook it. This is definitely not a meal for the faint of heart, we were full for about 5 days after we ate this! I felt like a true country girl when I was preparing, frying, and chowing on this dish! Thanks PW!

PW’s Chicken Fried Steak
Printable Version

3 pounds Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
1-1/2 cup Whole Milk, Plus Up To 2 Cups For Gravy
2 whole Large Eggs
3 cups All-purpose Flour
Seasoned Salt
1/4 teaspoon Cayenne
LOTS of Black Pepper. Lots.
Canola Oil, For Frying
Salt And Pepper, For Both Meat And Gravy

Steaks
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.
Work one piece of meat at a time. Season both sides with salt and pepper, then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat.
(So: wet mixture/dry mixture/wet mixture/dry mixture.) Place breaded meat on the clean plate, then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.
Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

Gravy
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add 1/4 cup grease back to the pan. Allow grease to heat up.
Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.
Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned. Salt, Salt, SALT it up!

Serve meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Recipe from Pioneer Woman

Easy Meatball Subs

2011-10-16T13:27:00.000-07:00

We are big fans of turkey meatballs, and almost always use lean turkey when we make spaghetti and meatballs...but it is always nice to get some grease in your system! We used actual hamburger meat this time, it was yummy, and it didn't take long...this will be added to my 30 minute meals, that's for sure!

Easy Meatball Subs

Printable Version

2 portions ground beef, thawed

2 tsp. Oregano

2 tsp. Parsley

2 tsp. Garlic salt

3/4 cup Breadcrumbs

1 tsp. Basil

Ground black pepper

2 Egg whites

Mozzarella cheese

2 hoagie buns

4 cups Prego or pasta sauce

Mix all of the above ingredients together. Roll into golf-ball size (or smaller) balls. Broil for about 10 minutes, turning half way through.

Heat Prego on the stove top, we prefer Three Cheese! (If you are a good wife you will make homemade sauce, but then it is no longer a 30-minute meal!)

Add meatballs to prego and warm.

While warming, place mozzerella cheese on hogi buns, and broil until cheese is melted.

Add meatballs and sauce to warmed buns, and eat that messy meal!

Serves 2.

Chicken Souvlaki with Cilantro

2011-10-12T18:36:00.000-07:00

I love to mix it up in our meal planning. Every once in a while, I get a magazine that has something a little off of the beaten path to make for dinner. And, every once in a while, I give it a shot. Sometimes, it is a total failure. Other times, it is pure and utter success...and this was the latter! We really enjoyed this meal, and I love the versatility of being able to cook it on the grill or in the oven. Hubbs ate every last bite, and even went back for more!

Chicken Souvlaki with Cilantro
Printable Version

6 chicken breasts, cubed
8 warmed pita breads

Marinade
mint, chopped
3 garlic cloves, chopped
1 lemon, grated zest and juice
1 jalepeno pepper, deseeded and finely chopped
1 Tbs. coriander seeds, ground
1 tsp. tumeric
1 cup plain yogurt
¼ cup EVOO
salt and pepper

Dressing
1 large bunch of cilantro
1 cup plain yougurt
1 lemon, grated zest and juiced
2 Tbs. EVOO

Mix all of the marinade ingredients in one bowl. Add the chicken cubes, cover and chill overnight.

Thread the chicken chunks onto skewers, not too tightly packed. Place on a preheated barbecue and cook for five minutes on each side. (You can also cook these kebabs in the oven at 325 degrees).

While chicken is cooking, prepare dressing by putting all ingredients into a food processor until it is a smooth, green sauce.

Push the chicken off the skewers and into a warmed pita shell. Pour Dressing over the top and garnish with extra cilantro.

Serves 8.
Recipe from Taste of Home.

Death by Chocolate bars

2011-10-07T18:36:00.000-07:00

The title says it all. I never, I MEAN NEVER, think a dessert is rich. Well, folks, their is a first time for everything I guess! I took a big, honking bite of these babies straight from the oven, and whew! They were rich! I could only eat about a 1x1 inch square. However, once the cooled, I did not feel that they were quite as rich and I consumed much, much more than that. Thankfully! Ha!. My momma has been telling me about these little dream bars for months, and I just got around to whipping them up. They were devoured, I was loved, and all was well.

Death by Chocolate Bars
Printable Version

2 german chocolate cake mixes (powder only)
1 cup melted butter
⅔ cup evaporated milk
12 ounces prepared caramel sauce
12 ounces chocolate chips

Mix first 3 ingredients in a large bowl, it will resemble cookie dough consistency. Remove ½ of the dough and spread in the bottom of a 9x13 inch cookie sheet. (This is a small cookie sheet, almost half the size of a large one). Cook at 350 degrees for 6 minutes.

Pour prepared caramel sauce on top of warm bottom layer of chocolate cake. Then scatter 12 ounces of chocolate chips in a layer on top of caramel sauce. Drop, in marble size balls, the remaining cake batter mixture to create a top layer. Bake for 15 to 18 minutes at 350 degrees.
Allow to cool, cut into bars, and enjoy!

Makes about 20 bars, depending on size cut.
Recipe from Mom

Cafe Rio Pulled Pork

2011-10-02T19:40:00.000-07:00

This is the real deal. No joke, folks. I have tried, and tried, and TRIED to duplicate the famed Cafe Rio Pulled pork. (If you have never had this pork, you will not regret re-creating it at home. Give it a shot!) I can’t tell you how many recipes have gone in, and out, of my kitchen. They all claimed they were the Cafe Rio Pork recipe, but they weren’t! I had a commenter on my blog give me this recipe, and guess what? THIS IS IT. My hubby took one bite and exclaimed, “THIS IS INCREDIBLE”. It tastes just like Cafe Rio Pulled Pork. Heaven on Earth. I can finally have my #1 craving whenever I want, even if I am in Nebraska! We are having it again tomorrow. And probably next week! SOOO good! This spicy cilantro ranch dressing is delish. I will never change from this recipe, it is right on! I know it looks like a lot of work, but it really isn’t that hard. Please try it. You will L-O-V-E me, and everyone you feed it to will L-O-V-E you!

Copy Cat Cafe Rio Pulled Pork Salad
Printable Version

Pulled Pork
3-4 lb. Pork Butt or Shoulder Roast
2 small cans El Pato Tomato sauce (found in the mexican aisle, this is a key ingredient)
1 15 ounce can tomato sauce
2 1/2 cups brown sugar

Wrap pork completely with foil, place in crock pot and pour ½ cup water around roast. Cook for 8 hours on low. (YES, 8 hours! The longer you cook a pork roast, the easier it is to shred, the more tender it is, the more delicious it is. 8 hours is key!) Remove roast, drain juices, remove fat and shred. Dump the tomato sauces and brown sugar into the crockpot, stir together and add shredded pork back in. Cook two additional hours on low.

Cilantro Lime Rice
2 cups white rice
4 cups chicken broth
½ bunch cilantro, chopped
½ tsp. salt
2 limes, juiced
1 Tbs. butter

Combine rice, chicken broth, cilantro, salt and the juice from 1 lime in a rice cooker or saucepan. Cook according to package directions. When rice is cooked, juice the additional lime and add in butter. Stir to incorporate.

Spicy Cilantro Ranch Dressing
1 envelope Buttermilk ranch dressing
1 cup milk
1 cup mayonnaise
1/2 bunch cilantro,
2 large tomatillos, or 4 small, chopped
2 serrano peppers with seeds removed and chopped

Puree the above ingredients in a blender or food processor and refrigerate to thicken.

Additional ingredients
8 Tortillas, preferably homemade or uncooked tortillas for authentic flavor
1 cup colby jack cheese
crisp lettuce, shredded or finely chooped
1 can black beans, warmed
Salsa
Tortilla strips

To assemble:
Cook tortillas and melt ⅛ cup cheese on one side, leave open faced on plate. Top with lettuce, rice, pork, black beans, salsa, tortilla strips, and Spicy Cilantro Ranch Dressing.

Recipe adapted and added to from littlepiggyfood.blogspot.com
Serves 8.

Katie's Chocolate Chip Cookies

2011-08-14T17:38:00.000-07:00

Since I can remember, my cousin Katie has ALWAYS made the best cookies. Whenever she is kind enough to share them with me (which is WAY too often!) I tend to eat half of the plate, on my own. It is a delightful indulgence...until I realize what I have done! So, for those of you looking for those "I ate way too many of these" cookies...here is the recipe. I hope you can enjoy them as often as I have. They are great straight from the oven, or I throw them in a freezer bag and we nab one each night after dinner. We eat them frozen or pop them in the microwave for about 8 seconds...mmm I need one now! good thing there is only 3 minutes left on my timer!

Katie’s Chocolate Chip Cookies
Printable Version

1/2 cup butter
1/2 cup shortening
1 cup brown sugar
1 cup sugar
2 tsp. vanilla
2 eggs
1 tsp. baking soda
1 tsp. salt
3 cups flour(I do 1/2 wheat and 1/2 white)
1 cup chocolate chips

Cream butter, shortening and sugars, very well. Like for 4 minutes very well. Add vanilla and eggs, mix well. Add flour, baking soda and salt and mix until combined. Add chocolate chip and mix with a spoon. Use a small cookie scoop and drop balls about 1 inch apart on a greased cookie sheet. Even better, use a silpat. Bake at 350 degrees for 9-10 minutes.

Recipe from Katie

Perfect Creme Brulee

2011-08-10T20:08:00.000-07:00

The title does this justice. Acutally, more than justice. i have made creme brulee a few different ways, and they were always so hard and time consuming. Guess what?! This recipe is a piece of cake, and the best creme brulee I have ever made! The sugar crust is perfect, just by broiling it for a few minutes. The Brulee is so extremely creamy that I wanted two, maybe three!

Perfect Creme Brulee
Printable Version

1 Tablespoon unsalted butter, softened (to grease the sides and bottom of ramekins)
6 large egg yolks, chilled
6 Tablespoons white sugar
1 ½ cups whipping cream, chilled
4 Tablespoons brown sugar

Adjust oven rack to center position and heat oven to 275 degrees. Butter the bottom and sides of six 1/2 cup ramekins and set them in a glass baking pan.
Whisk yolks in medium bowl until slightly thickened., about 2 minutes. Add white sugar and whisk until dissolved. Whisk in cream, then pour mixture into prepared ramekins or custard cups.
Set baking pan on oven rack and pour warm water into pan to come halfway up the ramekins. Bake uncovered until custards are just barely set, about 45 minutes.
Remove baking pan from oven, leaving ramekins in the hot water; cool to room temperature. Cover each ramekin with plastic wrap and refrigerate until chilled, at least 2 hours. (Can be covered and refrigerated overnight).

Adjust oven rack to the next-to-the-highest position and heat broiler. Remove chilled ramekins from refrigerator, uncover, and evenly spread each with 2 teaspoons of the brown sugar. Set ramekins in a baking pan. Broil, watching constantly and rotating pan to evenly caramelize, until toppings are brittle, 2 to 3 minutes, depending on heat intensity.
Refrigerate Crème Brûlées to re-chill custard, about 30 minutes.
Enjoy!

Serves 6
Recipe from Mary

Thai Basil Tofu Lettuce Wraps

2011-08-06T19:06:00.000-07:00

Tofu? Seriously? Seriously, good. I was scared to try this. Even scared to the point that I had this beautiful appetizer sitting in front of me, and my head almost got the best of me! I just had to dive in and take a big bite of my lettuce wrap. After the first bite, I couldn’t stop! It was awesome, awesome, awesome. To be honest, tofu takes the flavor of whatever flavor you decide. i decided to whip up this tofu in a sweet asian way, and boy it had some nice spice to it as well. If you have never had tofu, this is a great place to start. (Don’t be scared by the list, I had most of these ingredients in my pantry!) O, and feel free to substitute chicken in to this recipe for the tofu if you just can't bring yourself to try tofu quite yet!

Thai Basil Tofu Lettuce Wraps
Printable Version

2 red bell peppers, diced
1/2 cup rice wine vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 shallots, minced
4 cloves garlic, minced
3 tablespoons grated ginger
4 packages extra-firm tofu
1 tablespoon Asian hot sauce, such as Sriracha
1 tablespoon salt
2 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 cups Thai basil, chopped
1/2 cup Thai basil, minced (regular basil may be used)
2 cups cashews, roughly chopped
1/4 cup thinly sliced scallions
3 heads green leaf lettuce, cleaned and trimmed

Press tofu by removing it from the package and draining. Press tofu between two paper towels, changing paper towels as they saturate. Put on a wire rack above a plate in the refrigerator to continue drying out the tofu, for at least 1 hour or up to 12 hours. Mix together the bell peppers and rice wine vinegar and marinate for 1 hour in the refrigerator.
Heat the vegetable and sesame oils and add the shallots, garlic and ginger and saute for 10 minutes, stirring frequently to avoid burning. Add the tofu by crumbling into small pieces and saute for 15 minutes more.
In the meantime, whisk together the hot sauce, salt, fish sauce, vinegar, sugar, soy sauce and hoisin and add to the tofu. Cook until the sauce thickens, 10 to 15 minutes. Turn off the heat and add the chopped Thai basil.
To serve, spoon the tofu mixture onto a piece of lettuce and top with the marinated peppers, cashews, scallions, and basil.

Serve 4 as an appetizer

The Next Food Network Star

The Best Garlic Alfredo Sauce

2011-08-03T18:45:00.000-07:00

Just looking at this photo you can tell how creamy and divine this Alfredo Sauce is. From the third step of the recipe, melting the cream cheese, my mouth was watering. I knew from the beginning that this was going to be amazing. This proved right at the very first bite! Both my hubbs and I loved this sauce, it is my new go-to alfredo sauce for sure!

The Best Garlic Alfredo Sauce
Printable Version

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup fresh grated parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 cups

Mango Steak Sauce

2011-07-30T05:39:00.000-07:00

It’s mango season in our house. That means we eat a fresh, cooled mango every single night, and usually fight over every last bite. With those mangos we don’t quite get to, our #1 go-to meal has been Mango Pulled Pork Sandwiches/Enchiladas. They are to-die-for. Ask anyone! Okay, well, anyone who has made them that is! I wanted to mix it up a little bit, so google came to my rescue with this Mango Steak Sauce. Hubbs prepared the steak to perfection, and I followed up his expertise with this delish topping. We gave the leftovers to our buds and can’t wait to hear the rave reviews! I think you could use this sauce to top any type of meat...pork, steak, or chicken.

Mango Steak Sauce
Printable Version

2 tablespoons canola oil
2 cloves garlic, smashed
1 small red onion, chopped
1/2 cup orange juice
3 tablespoons honey
2 tablespoons chile powder
2 tablespoons maple syrup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
2 very ripe mangoes, peeled, pitted and chopped
Salt and freshly ground black pepper

Heat the oil in a medium high-sided skillet over medium-high heat. Add the garlic and onions and cook until soft. Add the orange juice, honey, chile powder, maple syrup, mustard, Worcestershire and mangos and simmer until the mangoes are very soft and the mixture has thickened, about 15 minutes. Season with salt and pepper. Transfer the mixture to a food processor or blender and blend until smooth. Scrape into a bowl and let cool to room temperature.

Makes 2 cups.
Recipe adapted from Bobby Flay

Rhubarb Crisp

2011-07-25T15:28:00.000-07:00

Yum-o. I have only had rhubarb a few times, and two of those times have been in the past 2 weeks! This recipe is so super good! Rhubarb can be a little tart on it’s own, so I threw in some strawberry jello to sweeten it up a bit...(and some sugar-sugar-SUGAR!). I topped it with my delicious double-layer crisp...it is 2 times the crisp layer. So, if you aren’t a big fan of the crisp top, you might want to half the recipe below in order to cut down on the topping! Enjoy!

Rhubarb Crisp
Printable Recipe

Filling
3 cups chopped fresh or frozen (thawed) rhubarb
1/2 cup sugar
1/2 cup strawberry jello gelatin dessert powder
2 tablespoons cornstarch
1/2 cup water
1 teaspoon vanilla

Place rhubarb in an 8×8 pan in an even layer.
Mix together sugar, jello powder and cornstarch in a small saucepan, stir in water. Bring to a boil. Remove from heat and stir in vanilla. Pour over rhubarb.

Crisp
1 cup quick oats
1 cup flour
1 cup brown sugar
¼ tsp. baking powder
¼ tsp. baking soda
½ cup butter, melted

Mix all dry ingredients together. Pour melted butter over dry ingredients and mix until well combined and crumbly.
Put crisp mixture on top of rhubarb and bake at 350ºF for 35 minutes or until rhubarb is cooked through and filling is bubbly.
Allow to cool slightly prior to serving. Serve with homemade cool whip or vanilla ice cream.

Serves 6.

Browned Butter Crinkles

2011-07-20T08:11:00.000-07:00

I am truly, deeply in love. Yes, with my hubby, and he with me. We are both, however, truly and deeply in love with these cookies! i didn’t even have to ask my hubs if he liked them, I could tell by the devoured plate I left on the counter that they were approved. I didn’t even know that browned butter existed until I got married and my husband showed me a staple of his, Burnt Butter Noodles. Ever since then I have been just as addicted as he is. When I saw these cookies, I had to make them! I even debated staying up past 10 pm (very rare for me) and throwing them in the oven! Instead, I woke up early the next morning as to get them ready before I left for work. They were worth every missed moment of sleep!

Browned Butter Crinkles

Printable Version

2 sticks butter, softened

1 cup sugar

Pinch of salt

3 egg yolks

1 ½ teaspoon baking soda

1 ½ teaspoon vanilla extract

2 1/3 cups flour

bowl of sugar (for rolling dough balls in)

Beat the butter and sugar together. Add the egg yolks and salt and mix well. Then add the soda and the extract and fold in the flour. Stir until combined. Form balls the size of walnuts and chill dough balls for 1 hour in the refrigerator. Roll each of the balls in sugar and press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely, then rost with browned butter frosting.

Browned Butter Frosting

1 stick butter

1 teaspoon vanilla

4 cups powdered sugar

½ cup heavy cream or more desired consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make the butter cooks evenly. Remove from heat and cool slightly. Add butter, powdered sugar, vanilla and cream to a large bowl. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

Recipe from justcookalready.com

Makes 50 cookies

Gnocchi Mac n'cheese

2011-07-15T07:43:00.000-07:00

How on earth did I not think of this before?! Seriously, if there is a Mac and Cheese guru, it is me. I have a major obsession (confession: even with boxed mac and cheese!) with this comfort food. I have tons of recipes if you click here, you can try them all! I think in the future I will do a tutorial on mac and cheese. They beauty is you can completely change the flavor just by switching up your cheese choice. Yum Yum. This particular meal was so amazing. You can purchase gnocchi at any major grocery store in the pasta isle. Try it if you never have before, you are really missing out.

Gnocchi Mac n' Cheese
Printable Version

1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
½ cup milk
¼ cup heavy cream
1 teaspoon ground mustard
1/2 cup shredded smoked cheddar cheese
1/2 cup shredded montarrey jack cheese
Salt and white pepper to taste
1/4 cup shredded Parmesan cheese

Prepare gnocchi according to package directions. Drain.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and mustard. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine cheeses, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.

Pour sauce over gnocchi and sprinkle with additional parmesan over top.

Recipe adapted from thecuttingedgeofordinary.blogspot.com
Serves 2.

Chile Colorado

2011-07-10T08:30:00.000-07:00

Food Porn. I know, what a horrible name. Please don’t think less of me for enjoying my new obsession. I have made two recipies off of this website in 3 days, and it only fed my addiction further. These babies are true mexican enchiladas. We love enchiladas...try Breen’s Creamy Chicken Enchiladas or for a sweet kick try Honey Lime Chicken Enchiladas. These are all so different, but these really felt like the real deal to us. They look harder to make than they actually are, fyi!

Chile Colorado
Printable Version

4 ounces dried New Mexico chile peppers

4 chipotle chile peppers in adobo sauce

1 tbs olive oil

1/2 cup chopped onion

3 cloves garlic, minced

1 Tbs. sherry vinegar

1 tsp. sugar

1 tsp. fresh oregano, or 1/2 teas dried oregano, crushed

1/2 tsp. ground cumin

1/2 tsp. salt

1 14-ounce can chicken broth

5-6 cups chicken, cooked and shredded

8 oz. cream cheese, softened

1 cup montarrey jack cheese, shredded

Sauce
Heat an ungreased griddle or skillet over medium high heat. Toast all peppers on hot griddle for about 1 minute or until fragrant, turning frequently.
Cup open dried peppers; discard stems and seeds. In a bowl, combine peppers in enough boiling water to cover. Cover and let stand for 30 minutes. Drain and reserve peppers.
In a large skillet, heat oil over medium heat. Add onion and garlic; cook for about 3 minutes or until tender.
In a blender or food processor, combine peppers, onion mixture, vinegar, sugar, oregano, cumin, and salt. Add the can of broth. Cover; blend until nearly smooth. If desired, add additional chicken broth to thin to desired consistency.

Enchiladas
In a large bowl, combine chicken, 8 ounces cream cheese, and ½ cup chile sauce (add more if a spicier flavor is desired). In a 9 x 13 inch pan, spread 1 cup chile sauce in the bottom. Fill 8 tortillas with shredded chicken mixture and roll tightly. Cover in remaining sauce, (or about 3 tsp. per enchilada if you don’t want it too spicy) and top with cheese. Bake at 350 degrees F for 30 minutes, or until cheese is melted and bubbling.

Recipe highly adapted form BHG
Makes 8 enchiladas

Ali's Creamy Pineapple delight

2011-07-07T17:37:00.000-07:00

This is a go-to treat for my best friend, Ali, and now it is a go to treat for me, too! Not only is this an easy dessert to make for large groups of people, but everyone at the party will think that you slaved over homemade ice cream for hours. It is sure to fool all of your guests. Each time I have been at an event where this treat is, people are raving. It is perfectly creamy and has a bit of tartness from the sherbet. Throw it together for your next party, you won’t be disappointed!

Ali’s Creamy Pineapple Delight
Printable Version

1 gallon vanilla ice cream
1 gallon pineappple sherbet
2 small bags frozen raspberries
4 bananas, chopped

Allow ice cream, sherbet, and raspberries to partially thaw. In a large bowl, mix all four ingredients together. Re-freeze mixture until hardened. Prior to serving, thaw slightly.

Makes 2 gallons

Firecracker Chicken

2011-07-03T19:57:00.000-07:00

The best meal we have eaten in months. That is a bold statement, I KNOW. Really, though, this was amazing. I took 1 bite and told my hubby, “I want another plate full of this stuff!” We chowed down every last bite on our plates, and then went for seconds. The chicken was perfectly crispy and had a little zip from the marinade. The sauce was the most amazing and perfect mixture of sweet and spicy, I can’t even tell you how great it was! Make this tonight, please, please. It is on our menu this upcoming week! Yahoo!

Firecracker Chicken

Printable Version

Marinade
½ tsp. salt
1 small egg white, beaten
1 Tbs. cornstarch
2 tsp. peanut oil
1 Tbs. Sherry wine
2 chicken breasts, diced

Coating
1 ½ cup cornstarch
¼ cup peanut oil

Sauce
4 Tablespoons ketchup
½ cup chicken broth
2 Tablespoon sugar
½ cup sweet chili sauce
6 cloves garlic, grated
4 teaspoons grated fresh ginger

In a large bowl, whisk together all of the ingredients for the marinade. Set aside.
Add chicken to marinade and cover the bowl. Refrigerate for 30 minutes. While chicken is marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.
Place the 1 cup of cornstarch in a large bowl. Add the marinated chicken to the cornstarch, tossing to evenly coat. Transfer the coated chicken to a colander and shake off any excess cornstarch.

Place a large, deep sauté pan over medium-high heat. Add peanut oil.
Add prepared chicken to the pan, spread out so they aren't touching each other. Allow them to cook, tossing when necessary, until they are fully cooked throughout. Remove chicken from pan and place on a paper towel to remove excess oil.
Drain the excess oil from the pan and return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.
Add the cooked chicken to the sauce and toss to evenly coat.
Spoon Firecracker Chicken on top of rice or quinoa and serve.

Serves 2
Recipe adapted from Just a taste.com

Chili Rubbed Pork with Orange Glaze salad

2011-07-02T18:06:00.000-07:00

I love leftovers, my hubby hates them. This makes us go perfectly together! I have learned to make only enough for us two to eat, but every once in a while I make a little too much. In this case, it was a happy accident. I chopped up my leftover meat from my Chili Rubbed Pork With Orange Glaze, added a few fresh fruits, and dumped the extra glaze from my pork over top. I was in heaven. Seriously. Try this.

Orange Glazed Pork Summer Salad
Printable Version

Salad
Romaine lettuce, chopped
Strawberries, chopped
Mangos, chopped
sliced almonds or pinenuts
A protien (Try using this recipe, Chili Rubbed Pork With Orange Glaze, for your protein.)

Dressing
1 1/2 cups orange marmalade
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 to 1 teaspoon hot sauce(we did 1, but it is quite hot)
2 tablespoon chopped cilantro
2 small limes, juiced

Layer salad with your choice of protien, strawberries, mangos, and nuts. Mix all of the dressing ingredients together and heat in a saucepan or microwave until warm. Pour dressing over layered salad, and enjoy every last bite.

Dressing makes 2 cups.

Cinnamon Stack Bisquits

2011-06-29T17:35:00.000-07:00

Delicious, impressive, easy. What else is there to say! These little treats look like they are SO difficult to make, and they taste so yummy! I make them for breakfast, for dessert, or for a snack. O yum. My mother-in-law and I were addicted to them a couple of summers ago...like serioulsy addicted. We always had to have some stashed in the freezer (nuke them in the microwave for 15 seconds and they are perfect!) When I told her I was making them, I thought she was going to hop a plane to Nebraska! Maybe I should tell her I am making them more often...:)

Cinnamon Stack Biscuits
Printable Version

Dough
2 cups flour
3 tsp. baking powder
1/2 tsp. cream of tartar
1/2 tsp salt
3 Tbs. sugar
1/2 cup butter flavored shortening
⅔ cup milk

Filling
3/4 stick butter, melted
1/4 cup sugar
1 Heaping Tbs. cinnamon

Icing
2 cups powdered sugar
2 Tbs. water

Combine all of the dry ingredients, then cut in shortening with a pastry cutter until mixed well and slightly crumbly.
Then, slowly stir in milk.

When dough begins to clump, knead with hands for about 30 seconds, or until dough forms a ball. Flour your surface WELL to prevent sticking, and roll out your dough in a rectangle. Cut off edges to make perfectly straight sides of your rectangle.
Next spread filling evenly to each edge of the rectangle. Cut rectangle from left to right (long-ways) into 5 strips and stack directly on top of one another.
Cut into 12 equal pieces and flip each individual piece into a cupcake tin. Bake for 12-14 minutes at 400.
While they are baking, make icing by mixing powdered sugar and water together. Add additional water, if desired, for a thinner consistency. Drizzle each biscuit with icing while still warm to enable it to melt. Serve and enjoy!

Recipe from Melissa

Thai Chicken Pizza

2011-06-27T17:10:00.000-07:00

This is straight from up above. Really, who would ever think that my hubby would chow on a Thai Pizza? Not me, that is for sure. Our best buds tried this recipe out for us first, and after their rave reviews we stole all of the ingredients from them the very next night! Topped with bean sprouts, carrots, and peanuts it has the perfect amount of crunch. The cilantro makes it a fresh finish, something to eat as soon as you can. We seriously chowed down every last bite of this pizza, and I already have it on the menu for next week, too!

Thai Chicken Pizza
Printable Version

1 16” pizza dough (pre or homemade)
1 jar of Bangkok Padang Peanut Sauce
1 T Hoisin Sauce
1 t fish sauce
2 T smooth peanut butter

2 chicken breasts, cooked and diced
6 ounces mozzarella cheese, shredded
2 carrots shredded with grater or julienne hand peeler
1 handful bean sprouts
1/4 cup cilantro, chopped
1/4 cup peanuts or cashews, coarsley chopped (optional)

Pour jar of Satay Peanut Sauce into medium bowl. Add hoisin sauce, fish sauce and peanut butter; mix with a whisk until well incorporated. Set aside.
Spread pizza dough onto pizza stone and bake according to package directions.
Remove dough from oven and spread sauce evenly on top, add chicken and mozzarella. Bake 10 more minutes.
Add bean sprouts and carrots, bake 5 additional minutes.
Remove from oven when cheese is bubbling and dough is fully cooked, add cilantro and peanuts.

Recipe from just cook already

Serves 4.

Chicken Parmesan

2011-06-26T18:02:00.000-07:00

The best. It is the best feeling when my husband tells me that he loves a meal. He does not like red sauce, not at all. He wasn’t super excited when he saw what I had whipped up for dinner, until he took a bite. He said, “If you can make me like red sauce, anyone would like this!” He loved it. This red sauce is so perfectly sweet, it was beyond delicious.

Chicken Parmesan
Printable Version

4 whole Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat
½ cups All-purpose Flour
Salt And Pepper, to taste
2 Tbs. Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Chopped
4 cloves Garlic, Minced
¾ cups Wine (white Or Red Is Fine)
3 cans (14.5 Oz.) Crushed Tomatoes
2 Tablespoons Sugar
¼ bunch Chopped Fresh Parsley
1 cup Freshly Grated Parmesan Cheese
1 pound Thin Linguine

Mix flour, salt, and pepper together on a large plate.
Dredge flattened chicken breasts in flour mixture. Set aside.
In a skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.
Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
Remove chicken breasts from the skillet and carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.

Serves 4-6.
Recipe adapted from Pioneer Woman

Brown Sugar Toffee Apple Dip

2011-06-21T05:37:00.000-07:00

I couldn’t keep my hands off of this stuff! Really, there must have been some crack in it, we were all huddled around getting every last bite if we could! We had it for a baby shower, and boy was it perfect. You can serve it with anything, but crisp green apples really did the trick. Not to mention it is easy-peasy. Add this to your list of easy to makes, easy to please desserts.

Caramel Toffee Dip
Printable Version

1 package softened cream cheese
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 package english toffee chips

Cream the cream cheese and sugar. add vanilla and toffee chips. Serve with cold apple slices.

Recipe from Teddy and Wendy

Brownie Bites with White Chocolate Frosting

2011-06-17T13:08:00.000-07:00

Yummy! I had these about 1 year ago at my sister in laws house. I have thought about making them ever since but I haven’t had the perfect even to show them off at. This week I threw a baby shower, and these were more than perfect! Since they are made in a mini cupcake pan, they are perfect to just pop in your mouth, and women were attracted to them because of the fruit! O, and the chocolate! The fudge that is hidden between the brownie and the amazing white chocolate frosting give these an extra dimension. O yum. I want one now.

Brownie Bites with White Chocolate Frosting

Printable Version

1 Package brownie mix OR one batch of Homemade Brownies

½ cup hot fudge

chopped strawberries, raspberries, or blueberries

white chocolate frosting, below

You can do whichever brownie recipe you prefer, or whichever time allows for!

Fill mini cupcake pans ¾ full with brownie batter. Bake for 10-12 minutes at 350 degrees, or until cooked through. Allow to cool before topping with about 1 tsp. of hot fudge, (do not heat the fudge up, just spread it on cold), then with White Chocolate Frosting, below. (If brownies poof up while cooking, feel free to cut off the tops in order to have a flat surface for the fudge and frosting.)

White Chocolate Frosting

4 ounces of cream cheese, softened

1/2 stick of butter, softened (8oz)

1 ounces of white chocolate, melted

1/2 tsp of almond or vanilla extract

1 ½ cups powdered sugar

Mix butter and cream cheese together then add remaining ingredients. Mix well. Put frosting into a pastry bag and pipe on cooled brownie bites. Top with desired fruit and enjoy!

Recipe from Wendy

Makes about 36 mini brownie bites

Homemade Brownies

2011-06-16T20:18:00.000-07:00

This is my first shot at homemade brownies...and mmm were they good! Top them with ce cream and they are even better. I always have all of the ingredients on hand, which will make these a go-to recipe when I need a little chocolate...or a lot for that matter. They are a one-pot shot, so clean up is a piece of cake! (Or brownie, I guess!) Try using this recipe for Brownie Bites with White Chocolate Frosting to jazz these homemade brownies up a bit! (shown above)

Homemade Brownies
Printable Version

12 oz chocolate chips (whichever type you prefer)
1 cup butter (2 sticks)
1 1/2 cups sugar
4 eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan (this recipe works great doubled and poured into a large 11 X 17-inch rimmed baking sheet, or halfed and put into an 8x8). Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Recipe from Melanie

Hubby-friendly Coleslaw

2011-06-13T14:49:00.000-07:00

Yes, it is called Hubby-friendly Coleslaw. Because, well, not all coleslaw is hubby-friendly, but this one is! He piled it on THIS PORK BURGER and loved it! Mine didn’t quite make it to my burger, I was too busy chowing on it right out of the bowl! (We didn’t have visitors, no worries...) Really, so yummy. Perfect for a side dish or a hot dog or burger topper!

Hubby-friendly Coleslaw
Printable Version

8 ounces red cabbage, sliced thinly
8 ounces carrots, shredded
2/3 cup mayonnaise
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Combine the red cabbage and carrots.
Whisk together the mayo, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.`

Makes 3 cups

Pork Sliders

2011-06-13T14:48:00.000-07:00

Mmm Mmm Good. Sliders add a completely new spin to summer barbequing. My hubbs gobbled these babies up like they were something he had never tasted before! Now, don’t assume wrong, these babies are delicious, but they are actually very plain jane burgers. The pork and bacon combined give a subtle saltiness, and the garlic kicks it up a bit. They would be perfect for kiddos, and when paired with THESE SALMON BURGERS for the women, and topped with THIS COLESLAW, you’ll have the perfect BBQ!

Pork Sliders
Printable Version

5 slices bacon, cooked
1 clove garlic, minced
1 pound ground pork
Kosher salt and freshly ground pepper
1/4 teaspoon dried rubbed sage
Freshly ground pepper
4 potato buns, split
Unsalted butter, softened, for spreading
Coleslaw, for topping

Pulse the bacon and garlic in a food processor until coarsely ground.
Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
Preheat a grill to medium high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.
Serve the patties on the buns; top with coleslaw.

Recipe from Food Network Mag
Serves 4.

Perfect Salmon Burger

2011-06-10T05:20:00.000-07:00

The name says it all...Perfect salmon burgers. I have never had a salmon burger before, and I was a little skeptical, as was hubbs. We made them, ate them, and loved them! They were the perfect amount of “fishy” and tartness. the cayenne and scallions really bring these babies home. Not to mention the amazing crunch from the panko bread crumbs...I love, love, love panko.I felt so healthy after eating them too, so that is a definite plus!

Perfect Salmon Burgers
Printable Version

1 ¼ lbs salmon filet, skin and bones removed
2 Tbs. Dijon mustard
1 Tbs. Mayonnaise
1 Tbs. lemon juice
½ tsp. grated lemon zest
pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 Tbs. panko bread crumbs
salt and pepper
4 buns

Cut 3/4 of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. (Or if you are grilling, use tin foil). With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler(or grill). Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. (If grilling, place tin foil on grill and turn patties after about 6 minutes.) Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with mayonnaise and lettuce.

Recipe from Food Network Mag
Serves 4.

Grilled Pigs in a Blanket

2011-06-06T11:38:00.000-07:00

MMM, MMM, GOOD. I love hot dogs, I love bread, and I love baked pigs in a blanket. Why not grill them? HOLY COW what a good decision! I won’t ever grill hotdogs again without wrapping them in some delicious homemade pizza dough and THEN throwing them on the grill. These were amazing, I can’t wait for the summer!

Grilled Pigs in a Blanket
Printable Version

12 hot dogs
American cheese, if desired
1 recipe pizza dough, cut into 12 long strips

Heat your grill to 400 degrees. Grill each hot dog as to put grill marks on them. Don’t worry if they are not all the way cooked through. Remove from grill and place on each dough strip a half a slice of American cheese (if desired) and top with one grilled hot dog. Wrap dough in a twisting motion around hotdog. Spray outside with nonstick spray and place on the top rack of the grill. Let cook there for 13 to 15 minutes, turning occasionally, or until golden brown.

Makes 12 hot dogs

Perfectly Chocolate Chocolate Cake

2011-06-02T20:26:00.000-07:00

From the first bite of this chocolate cake, I knew I was in love. Talk about a moist party in your mouth! Every bite of this cake is deliciously moist and the frosting is so perfectly smooth it is unreal. My mouth is actually watering right now just writing about eating this. And to think...this recipe has always been at my fingertips! (I got it off of the Hersey’s Cocoa box!) Note: if you are layering your cake, I would consider doubling or one-and-a-halfing the frosting recipe.

Perfectly Chocolate Chocolate Cake
Printable Version

Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate frosting (recipe follows)

Directions

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with chocolate frosting below.

Pan Variations

*One pan cake:: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

*Three Layer Cake:: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

*Bundt Cake:: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

*Cupcakes:: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Chocolate Frosting

1/2 cup (1 stick) butter

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Serves 12-15

Recipe from Hersey’s

Browned Butter Caramel Chocolate Chip Cookies

2011-05-30T05:31:00.000-07:00

My best friend showed me these and I am so mad at her! These cookies are from heaven, and the cookie dough is from somewhere even better. Really, I couldn’t stop eating the yummy caramel flavored cookie dough. I actually need some right now...ha. These cookies are made a little different in that you melt and brown your butter, then make a type of caramel sauce by adding the sugars. I think that is what makes them so amazing! Cody has asked me to make them again already, so they must be a winner in his book!

Browned Butter Caramel Chocolate Chip Cookies
Printable Version

*Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. This recipe works with light brown sugar, but the cookies will be less full-flavored.

1 ¾ cups unbleached all-purpose flour

½ teaspoon baking soda

1 ¾ sticks unsalted butter

½ cup granulated sugar

¾ cups packed dark brown sugar

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1 ¼ cups semisweet chocolate chips or chunks (see note)

¾ cup chopped pecans or walnuts, toasted (optional)

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons. Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet.
Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Recipe from Cooksillustrated.com
Makes 16 cookies

Grill-Fired Pizza

2011-05-24T07:30:00.000-07:00

Yes, you read it right...it is "grill" fired pizza not "oven" fired pizza. We love love love oven fired pizza. The crust is always o-so-perfect crispy-ness and tender middle. The cheese is slowly melted to perfection, and every bite makes us want more. This is exactly how the Grill Fired Pizza is, and I can't wait to make it again. I am so sad that it is turning cold outside just when I figured out our new favorite recipe! It was not only delicious, but a blast to make, it would be great for kids or a neighborhood BBQ...however, I am not sure how to give you a recipe! I want to give you the idea for a meal, but you need to use your imagination...here are a few tips:

Grill-Fired Pizza
Printable Version

The Dough:
Use any tried and true pizza dough recipe that you love. I have one here, or for a whole grain dough I think this one looks amazing. This time we used pre-made dough and it worked wonders! I think that almost any dough will work, as long as it can hold its shape and is not too sticky. As far as the thickness goes, use your own judgment. I rolled my dough out to about 1/4 inch...this was perfect. Go ahead and roll thinner or thicker depending on your pizza love!

Temperature:
This is key. Thanks to my patient hubby, we had perfect crust. Preheat your grill and keep your temperature between 200-250 degrees F. After toppings have been placed, be sure to keep the lid closed to ensure perfect melting of the cheese.

Baking the Crust:
Brush pizza dough with EVOO on both sides to prevent sticking on the grill. Bake for 2 minutes on each side, barely browning but getting dough cooked through.

Add your toppings:
Remove your crusts from the grill and add your toppings. Use fast cooking toppings, or cook others prior to placing on grill. Close lid on grill and bake for 10 minutes, watching carefully to create a perfect crust.

ENJOY!!

Grilled Pound Cake with Mascarpone

2011-05-22T19:30:00.000-07:00

I made this about 10 minutes ago, and I couldn’t resist from blogging it right away. I seriously took one bite and started thinking about when I could post it for all of you. What a perfect, easy-peasy dessert. I already had THE BEST pound cake sitting in my freezer, so I just whipped it out and sliced it while it was still frozen, no need to thaw. Talk about a recipe you could make for drop in guests in a snap...this is it! They will ooo and ahhh and think that you spent hours, when really, you spent minutes!

Grilled Pound Cake with Mascarpone
Printable Version

¾ cup mascarpone cheese
2 Tbs. sugar
1 tsp. vanilla extract
¼ cup shaved almonds
16 ½” slices pound cake (Click here for THE BEST recipe)
8 Tbs. butter, at room temperature
8 Tbs. brown sugar, for sprinkling

Mix the mascarpone, sugar and vanilla in a bowl with a spoon until smooth. Fold in almonds, cover and refrigerate until ready to serve.

Heat a large skillet or grill over medium heat. Spread ¼ Tbs. butter on both sides of each slice of cake. Toast in skillet or on grill until golden, about 1 minute per side. Remove from heat. Spread mascarpone filling on 4 pound cake slices, close with the remaining 4 slices to create a sandwich. Top with a dollop of mascarpone, extra almonds, and 1 Tbs. of sprinkled brown sugar.

Serves 8.
Recipe adapted from Food Network Mag

Super Moist Pound Cake

2011-05-21T19:40:00.000-07:00

This dessert has been a go-to for us for almost 2 years. I have honestly never had a better pound cake than this recipe, and I can remember eating quite a few growing up! My hubbs is always requesting this plain dessert, probably because I do pretty good at making elaborate meals and desserts, and he really like them, but loves the basics. This is an awesome dessert to make and throw 5 of the 6 loaves into the freezer for future dates. They stay great wrapped in foil and put in a ziploc bag for up to 6 months. If you want to Jazz this recipe up a bit, try doing THIS...it is amazing, like really amazing.

Super Moist Pound Cake

Printable Version

2 sticks unsalted butter, room temperature, divided

3 cups sugar

6 large eggs, room temperature

2 1/2 teaspoons vanilla extract (or lemon, almond, or orange)

1 teaspoon lemon extract

3 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup sour cream

Preheat oven to 325 degrees F. Grease and flour 6 mini bread pans. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the cake pans. Bake 45 minutes or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.

To make whipped cream from whole cream, make sure that cream is extremely cold. For every 1 cup of cream, add 1 Tablespoon of white sugar. Using an electric hand mixer, whip until fluffy, about 5 minutes.

Top with whipped cream and fresh fruit, if desired.

Makes 6 mini loaves

Recipe from Food Network

Grilled Quesadillas

2011-05-20T05:22:00.000-07:00

These were heavenly. They are also limitless! You can put any type of meat, veggies, sauces, or cheese that you and your family love. That is the best part of these...each person can make there own to their liking. Okay, maybe not the BEST thing, the best thing is that they are delicious! What is it about a grill that makes food taste so much better? Between these grilled quesadillas and our grilled pizza recipe...soon to come...we are set for the summer! Bring on the BBQ!

Grilled Quesadillas
Printable Version

Choose a meat:
chicken
pork
steak

Choose some veggies:
tomato
onion
red, green, yellow peppers
cilantro

Choose a cheese:
colby jack
monterey jack
cheddar

Choose a sauce:
lime juice
guacamole
bbq
steak sauce
ranch
salsa

Throw all of the ingredients that you choose into a tortilla, and top with another. OR...only use one tortilla and fold it in half, this makes for an easier "flip" halfway through cooking.

Preheat grill to approx. 350 degrees. Spray each side of quesadilla with Pam or spread on EVOO. Place quesadilla's on grill and cook for about 5 minutes on each side. Make sure that you are watching them carefully so they don't charr too much on either side. Remove from grill and serve HOT!