Double Chocolate Salted Caramel Cookies

After making the Honey Salted Caramel Sauce, I had to make something else to put them on. Caramel and Chocolate are a perfect combo. These cookies turned out gooey and delicious. A great treat for your family or neighbors.

Double Chocolate Salted Caramel Cookies

2 sticks butter, softened
3/4 c white sugar
1 cup light brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 tsp salt
2/3 c cocoa powder
1 tsp baking soda
3 c flour
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees F. Cream together butter and sugars for 5 minutes using a stand mixer or hand mixer. Add eggs and vanilla and mix well.  Add salt, cocoa powder and baking soda and mix for 2-3 minutes. Add flour one cup at a time while mixer is on low. Add chocolate chips and use a spoon to fold them in. Place 2 TBSP cookie dough, 12 balls to an ungreased cookie sheet, and bake at 350 degrees for 10 minutes. Remove from oven and let cookies set on cookie sheet for 2-3 minutes before removing. Once cookies are removed, spoon 1 tsp of salted caramel sauce on top of each cookie. Sprinkle with a bit more Kosher salt on each cookie.


Honey Salted Caramel Sauce
1 1/2 c white sugar
1/2 c honey
1/3 c water
1 c heavy cream
1 stick butter
2 tsp Kosher salt
1 tsp vanilla

In a 2 qt, heavy bottomed sauce pan, add sugar, honey and water, stirring until sugar is melted, over medium high heat. Once sugar is dissolved, stop stirring. Bring mixture to a boil and allow to cook until it becomes golden in color and thermometer reaches 300 degrees. TIP: Make sure thermometer is in the sugar mixture and NOT touching the bottom of the pan. Add the cream, butter, and salt. IT WILL BUBBLE UP VIOLENTLY. Using a clean wooden spoon (not the one used to stir the sugar at the beginning of the recipe), stir until cream and butter are incorporated. Bring caramel sauce up to 260 degrees F. Once it reaches this temp, remove from heat and add vanilla. Stir in completely. Carefully pour hot caramel into clean Mason jars.

Honey Salted Caramel Sauce

I was making salted caramel sauce last week for some cookies I was making and I ran out of corn syrup. Seeing as I didn't want to go to the store at 8 pm, I decided to see if honey would work. It not only worked, it is better than the original. The honey gave it a slightly floral flavor.  This is a great Christmas present for friends and family and very versatile in your own kitchen. Use it for cookies, ice cream sundaes, topping cheesecakes, for a cupcake filling, or just take a spoon and eat straight from the jar. This recipe requires a candy thermometer. They are only about $5 at any kitchen supply store.

Honey Salted Caramel Sauce

1 1/2 c white sugar
1/2 c honey
1/3 c water
1 c heavy cream
1 stick butter
2 tsp Kosher salt
1 tsp vanilla

In a 2 qt, heavy bottomed sauce pan, add sugar, honey and water, stirring until sugar is melted, over medium high heat. Once sugar is dissolved, stop stirring. Bring mixture to a boil and allow to cook until it becomes golden in color and thermometer reaches 300 degrees. TIP: Make sure thermometer is in the sugar mixture and NOT touching the bottom of the pan. Add the cream, butter, and salt. IT WILL BUBBLE UP VIOLENTLY. Using a clean wooden spoon (not the one used to stir the sugar at the beginning of the recipe), stir until cream and butter are incorporated. Bring caramel sauce up to 260 degrees F. Once it reaches this temp, remove from heat and add vanilla. Stir in completely. Carefully pour hot caramel into clean Mason jars.

Quiche Lorraine

This is not a new recipe by any sort of the imagination. Lots of people post recipes for Quiche Lorraine. This is just my version of a classic. It's a great, easy breakfast for Christmas morning. You can even make it the night before and just set it in the fridge overnight. And I, the person who HATES eggs, actually likes this recipe.

Quiche Lorraine

1 deep dish pre-made pie crust
6 eggs
1 cup heavy cream
1 cup grated gruyere cheese
4 slices bacon, cooked and diced
1 TBSP grated yellow onion
1 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp ground nutmeg
1 TBSP fresh thyme

Preheat oven to 400 degrees F. Take a fork and poke holes into the bottom of the pie crust. This will prevent it from bubbling up during cooking.  Place premade crust in the oven and bake for 10-12 minutes, or until browned and cooked 75% of the way. In a large mixing bowl, whisk together eggs, cream, cheese, bacon, grated onion and seasonings. Once crust is almost done, remove it from oven and pour egg mixture into the crust. Lower heat to 350 degrees F. Bake quiche for 35-40 minutes, or until center is set. Remove from oven and let cook to room temp before eating.

Sausage Stuffed Mushrooms

This may be the easiest appetizer to make and usually the first one gone at any party. Considering it's only 5 ingredients, you can't really mess this up.

Sausage Stuffed Mushrooms

2 lbs Baby Bella Mushrooms, cleaned and stems removed
1 package Jimmy Dean country mild pork sausage
8 oz cream cheese, softened
1 tsp red pepper flakes
2 TBSP sliced green onions

Clean mushrooms with a damp paper towel and remove the stems. Place mushrooms upside down on a parchment paper lined cookie sheet. Preheat oven to 350 degrees F. In a large saute pan, cook sausage until browned. Add the cream cheese and red pepper flakes and stir until cheese is melted and covers all the sausage. Remove from heat and add the green onions to the mixture. Fill each mushroom cap with about 1 TBSP of sausage mixture. Bake at 350 degrees for 20 minutes, Serve hot or room temperature. Makes about 24 stuffed mushrooms.

Honey Thyme Roasted Root Vegetables

Here is yet another new side added to our family's traditions. It's easy and there were no leftovers, and with four boys that is saying something.

Honey Thyme Roasted Root Vegetables

5 whole carrots, peeled and cut into wedges
3 whole parsnips, peeled and cut into wedges
1/4 c olive oil
2 tsp Kosher salt
1 tsp ground black pepper
1/4 c honey
2 TBSP fresh thyme

Preheat oven to 450 degrees F. Peel and prepare root vegetables and place them on a sheet pan. Coat with olive oil, salt and pepper. Roast at 450 degrees F for 25-35 minutes, stirring them every 7 minutes. After 25 minutes, remove the pan from the oven and pour on the honey and stir the vegetables until coated. Sprinkle with fresh thyme and cook for the last 7-10 minutes. Taste vegetables to check for seasoning, adding salt or pepper as needed. Serve warm or at room temp.

New York Style Cheesecake

This is one of my favorite desserts. It never disappoints. It's always delicious and easy to make. And if you don't like cheesecake, I don't think we can be friends anymore.

New York Style Cheesecake


Crust

1 1/2 c graham cracker crumbs
1 stick butter, melted
1/4 c sugar

Preheat oven to 350 degrees F. Mix together sugar and graham cracker crumbs. Pour butter over the crumbs and mix with a fork until butter coats all the crumbs. Press the buttery crumbs into a springform pan, using a greased glass cup to punch them down into an even layer. Bake crust at 350 degrees for 10 minutes. Remove from oven after ten minutes and let cool slightly before topping it with cheesecake mixture.

4-8 oz packages cream cheese, softened
1 cup sour cream
1 cup sugar
1 tsp salt
2 tsp pure vanilla
3 eggs

Cream together the cream cheese and sour cream until smooth. Add sugar, salt, vanilla and eggs and beat until creamy and all ingredients well incorporated. Pour into prepared crust and bake at 350 degrees F for 50-60 minutes, or until center is set. Allow cheesecake to cool on counter for 2 hours, then remove springform, refrigerate, covered with plastic wrap, and cool for 4-6 hours before eating. Top the cheesecake
 with your favorite fruit, chocolate sauce, salted caramel, hot fudge, etc...

Balsamic Bacon Brussel Sprouts

Over the last few years, our immediate family has decided to start our own Thanksgiving traditions by staying home and cooking everything ourselves. (And by "ourselves", I really mean me.)
With this new tradition, I am able to make and try new foods without getting backlash from family for not following the path of traditional foods. Two years ago, I decided brussel sprouts were the new side to have and I am glad I did. My oldest son cannot get enough of them (and he's the picky one!).
Try this recipe for your next holiday dinner or any weeknight dinner.

Balsamic Bacon Brussel Sprouts


1 1/2 lbs brussel sprouts
4 TBSP butter
1/4 c Balsamic vinegar
4 slices thick cut bacon, cooked and chopped
2 tsp Kosher salt
1 tsp ground black pepper

Cut off the dry bottom of each sprout and them cut in half. In a cast iron skillet, or another heavy bottomed sauté pan, add the butter and the brussel sprouts. Saute over medium high heat, until all sides are slightly browned, about 10 minutes. Pour the Balsamic vinegar, salt and pepper over the cooked sprouts and cook for an additional 5 minutes, stirring frequently. Add the cooked, chopped bacon and serve warm.

Chicken Wonton Soup

I've posted on here before about my mom's amazing wontons and that we were lucky enough to get those and wonton soup on the same night. Life was good in my home. My mom was a fantastic home cook and I hope that I follow in her steps, if only in a small way by honoring her and her recipes.

The base of this recipe is hers. But, I've added some extra vegetables to the end product to boost the heartiness. Feel free to add and take away vegetables that you love.

Chicken Wonton Soup

2 bone-in, skin-on chicken breasts
10-12 cups water
3 stalks  celery, cut into chunks
whole yellow onion, peeled and cut into chunks
1 TSBP salt
1 1/2 tsp ground black pepper

To make the chicken broth for the soup, bring all above ingredients to a boil in a large stock pot. Once it comes to a boil, reduce to simmer, add lid to pot, and simmer for 45 minutes to an hour.
After an hour, take the pot off the heat and remove the chicken, celery stalks and onions. Discard the celery and onion and allow chicken to cool. Once chicken has cooled, remove skin and bones and discard. Shred chicken into small pieces and set aside for the wonton filling. Skim any impurities off the top of the broth with a slotted spoon, and discard them.

To make Wontons

1 package square wonton wrappers (you will use about half-25)
3 green onions, sliced
cooked and shredded chicken (see above recipe)
2 TBSP light soy sauce
water to seal edges of wontons

In a small bowl, mix together chicken, green onions and soy sauce, until sauce covers the chicken.
Set up a bowl with some water in it. Lay out 5-10 wontons at a time on a flat surface, adding about 1 TBSP of chicken into the center of each wonton. Using your finger, wet the edges of the wonton wrapper and fold the wonton in half to make a triangle, sealing the edges as you fold. Set them aside to cook in the broth.

Additions to Wonton Soup

1 cup shredded carrots
1 cup sliced mushrooms
1 cup snow peas
3 green onions, sliced
1/4 c light soy sauce

Place the chicken broth back on stove over medium heat. Add all ingredients and let simmer for 20 minutes with the lid on. Add the filled wontons in the last 7 minutes of cooking time. Wontons are cooked through when they float. Taste broth adding salt and pepper as needed.  Serve immediately.

Cheesy Bacon Smashed Potatoes

Do you like potato skins? Then this is the side dish for you. All the ingredients that you love in potato skins, bacon, cheese, green onions and sour cream are in this delicious side.

Cheesy Bacon Smashed Potatoes

2 lbs small red potatoes, cut into 1 inch chunks
2 TBSP butter
2 cloves garlic, minced
8 slices bacon, cooked and chopped
1 cup sour cream
3 stalks green onions, sliced
2 cups shredded cheddar cheese
1 TBSP salt
1 1/2 tsp ground black pepper


In a large stock pot, add cut potatoes and cover them with cold water and 1 tsp salt. Cover with a lid and bring to a boil. Reduce to simmer and remove lid and allow to cook for  15-20 minutes or until fork tender. Drain the potatoes and set aside. In the same pot potatoes were boiled in, add butter and garlic, cooking garlic for about 2 minutes. Add the potatoes back into the pot, and with potato masher, smash the potatoes, leaving small chunks of potatoes. Add sour cream, bacon, green onions, cheese and seasonings. Stir until all ingredients are incorporated and cheese is melted. Serve hot with your favorite meat.

Sriracha Honey Lime Chicken Wings

This is one of my favorite recipes that I came up with. Chicken wings in a spicy, sweet, tangy sauce. They are great for a party, for watching a ball game, or just for dinner.

Sriracha Honey Lime Chicken Wings

2 lbs chicken wingettes and drumbettes (Hate bones? Use chicken breasts tenders)
1 1/2 c flour
1 TBSP salt
2 tsp ground black pepper
1 tsp chile powder
1 tsp ground paprika
1/2 tsp ground cayenne
2 c vegetable oil to fry with

In a large, heavy bottomed skillet or sauce pan, heat up oil over medium high heat, to 350 degrees F.
In a large bowl, mix together flour and seasonings. Dredge the chicken in the flour. When the oil reaches 350 degrees F, fry the chicken in batches, about 6 wings at a time. Fry for about 15-20 minutes total, until brown and chicken cooked through. Once cooked through, toss in the wing sauce and serve immediately.

Sriracha Honey Lime Sauce

1 stick butter
2 TBSP Sriracha hot sauce
1/2 c honey
1/2 c light brown sugar
juice and zest of two limes

Bring all ingredients to a boil, whisking constantly. Then reduce heat to low and let simmer without a lid for 5 minutes. Toss the cooked wings in the sauce and serve immediately.

Chicken Parmesan with Homemade Marinara

I think Chicken Parm comes across as a difficult meal to make, but it is actually really fast and easy. Then you end up with a delicious dinner that will impress anyone.

Chicken Parmesan

4 chicken breasts
1 1/2 c flour
2 tsp Kosher salt
1 tsp ground black pepper
2 eggs
2 TBSP water
2 c Panko bread crumbs
3/4 c Parmesan cheese
1 TBSP dried parsley flakes
1 tsp black pepper
Olive oil to cook with
2 lbs fresh mozzarella, cut into 8 equal slices


Preheat oven to 350 degrees F. Split chicken breasts width wise to make 2 equal size pieces. Do this to all  4 chicken breasts to make 8 pieces total.  In one bowl, mix together flour, salt and pepper. In another bowl, whisk together the eggs and water. In a third bowl, mix together Panko, Parmesan cheese, parsley, and pepper. This is your dredging station. Dredge chicken in flour mixture first, then directly into the egg  wash, then lastly into the Panko bread crumb mixture. Set aside and coat all chicken. In a large non-stick skillet, heat about 3 TBSP of olive oil over medium high heat. Once oil is hot, cook 3-4 chicken breasts at a time, for 5-7 minutes per side. Once chicken has cooked, place on a baking rack that is sitting on a cookie sheet. Place one slice of mozzarella cheese on each piece of chicken and bake in the oven for 5-7 minutes, or until cheese is melted and bubbly.
Serve with homemade Marinara Sauce and pasta of your choice.

Marinara Sauce
1 28 oz can of crushed tomatoes
1 8 oz can of tomato sauce
3 cloves garlic, minced
1/4 medium onion, diced
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp Crushed Red Pepper
5 basil leaves minced
1 TBSP honey
olive oil

In a large saucepan, heat up 1 TBSP Olive Oil over medium heat. Add garlic and onions and sweat them for about 2-3 minutes, careful not to burn the garlic. Add the crushed tomatoes, sauce, seasonings and honey. Stir all together. Turn heat to low and allow to simmer

Chicken Enchilada Soup

Wintery weather has hit us all of a sudden; highs in the 40s and most of the day hovering in the 30s. I'm cold after such a great early Fall of 70 degree weather for weeks. The only way to warm up is with soup. I've been making soup and chili all week long. This is one of my favorites and the kids gobble it up. It doesn't hurt that a lot of the ingredients are from a can, therefore making it a super fast dinner to throw together.

Chicken Enchilada Soup

2 chicken breasts, diced into bite size pieces
1/2 yellow onion, diced
3 garlic cloves, minced
1 cup frozen corn
2-14 oz cans of low sodium chicken broth
1-14 oz can diced tomatoes
1-10 oz can red enchilada sauce
1-14 oz can black beans, drained and rinsed
1-14 oz can red kidney beans, drained and rinsed
2 TSBP Kosher salt
1 TBSP ground black pepper
2 tsp ground chili powder
1 tsp ground cumin
1 tsp ground chipotle powder
1/2 tsp ground cayenne
1 c sour cream
1 c shredded cheddar cheese
1 c tortilla chips

In a large stock pot, about 10-12 qt size, heat 2 TBSP oil over medium high heat. Add onions and garlic and sauté for 2 minutes. Add diced chicken and cook for 5 minutes, stirring frequently. Pour in the broth, corn, tomatoes, enchilada sauce, beans and seasonings. Stir together until well incorporated. Cover with a lid and reduce heat to low and simmer for 30-45 minutes, stirring every 10 minutes. Whisk in the sour cream during the last 10 minutes of cooking time. Serve with tortilla chips and cheese sprinkled on top.

Stuffed Cabbage Leaves

This is another one of my mom's classic recipes. As I child, I didn't love cooked cabbage but loved the filling. But, as an adult, I now love the cooked cabbage just as much as the filling. It doesn't hurt that my husband and boys love this too. This recipe is requested quite a bit in our home.

Stuffed Cabbage Leaves

1 small head of cabbage
1 lb ground beef (85/15 blend)
2 cups cooked white rice
1/2 yellow onion, diced
2 eggs
1/2 c milk
1 TBSP Kosher salt
2 tsp ground black pepper
1 c BBQ sauce for filling
4 TBSP butter
1/2 c BBQ sauce for sauce
1/2 c water

In a large mixing bowl, add ground beef, cooked rice, milk,onion, eggs, salt, pepper and 1 c BBQ sauce and mix until every ingredient is well incorporated. In the largest stock pot you have, fill it with water and bring it to a boil. Remove the core of the cabbage and add the entire head of cabbage to the boiling water. Cook the cabbage only a few minutes, until leaves are slightly softened and they start to fall off the head. Using tongs, remove the  softened cabbage leaves and place on a flat surface. Using a spoon, add about 1/2 c of filling to center of each softened cabbage leaf. Roll the cabbage leaves like a burrito; bottom of leaf up over filling, sides of cabbage folded over the filling next, and then roll closed. In a large skillet with a lid, melt butter over medium heat. Add the filled cabbage leaves, seam side down. Pour 1/2 C BBQ sauce and water over all the leaves. Reduce heat to low and cover skillet with a lid. Cook for 45 minutes. Serve hot with the pan sauce leaves were cooked in.

Makes about 12-15 stuffed cabbage. You will have leftover cabbage.

Chicken Fried Steak with Peppered Milk Gravy

This is one of my favorite meals of all time. Crunchy and tender steak smothered in gravy? Yes, please. And it doesn't hurt that it's super easy and quick to make.

Chicken Fried Steak with Peppered Milk Gravy

6 cube steaks
1 1/2 c flour
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp ground paprika
1/4 tsp ground cayenne pepper
 1/2 c vegetable oil, to cook with

Preheat a cast iron skillet (or another heavy bottomed skillet), over medium high heat and add the vegetable oil. In a large bowl, mix together flour with all the seasonings and mix well. Dredge the steaks in the seasoned flour and place directly into the hot skillet, about 3 steaks at a time. Fry the steaks for 4-5 minutes per side, or until golden brown. Once fried, place on paper towels to remove excess oil. Serve with mashed potatoes and gravy.

Peppered Milk Gravy

4 TBSP butter
1/4 c flour
1 tsp Kosher salt
1 tsp ground black pepper
2 cups milk
crispy bits left in pan from frying the steak

In a 2 qt sauce pan, melt the butter over medium heat. Add the flour and whisk with the butter until smooth, cooking the flour mixture for 2 minutes. Add the milk and seasonings and whisk together continuously. Bring gravy to a boil and it will thicken. Using a slotted spoon, get the crispy bits left in the bottom of the pan from frying the steak and whisk those into the gravy. Taste the gravy to check for seasonings and add salt and pepper as needed. Serve over steak and mashed potatoes.

Beef and Broccoli

You will never want to order take out Chinese food after the next few posts. It is so easy, fast, and tastes better than your local joint. I gotta believe it's beter for you also.

Beef and Broccoli

2 lbs skirt steak, cut into thin strips against the grain of the meat
2 cups fresh broccoli florets
1/2 yellow onion, sliced thin
1/3 c light soy sauce
1 TBSP corn starch
2 TBSP sugar
1 TBSP sweet red chile sauce (found in the Asian section of the grocery store)
1 cloves garlic, minced
1/2 tsp ground fresh ginger
1/2 tsp red pepper flakes

In a mixing bowl, whisk together soy, corn starch, sugar, red chile sauce, garlic, ginger and red pepper flakes. Set aside until ready to add to beef and broccoli.

In a large non-stick skillet, heat 2 TBSP vegetable oil over medium heat. Once oil is hot, add the sliced onion and sweat the onions until the softened, about 5 minutes. Increase heat of pan to medium high heat and add the sliced steak strips. Saute them for 3-4 minutes, being careful not to overcook or the meat will toughen up. Add the broccoli florets and the sauce you made earlier. Cook for only 2-3 minutes, stirring continually, until sauce coats everything and broccoli is slighly cooked. Serve immediately over rice.


* To cut meat against the grain will keep it from getting chewy and tough. If the meat grain runs horizontally, cut the meat vertically.

*To "sweat" onions means to cook them til softened, allowing them to release their juices, without letting them brown. If they start to brown, lower the heat to low.

Cranberry Almond Chicken Salad

I don't know what is about Fall, but I start to crave dried cranberries. I know that's weird. But, in this chicken salad recipe, they fit perfectly as a great tart ingredient.

Cranberry Almond Chicken Salad

2 cups shredded, cooked chicken (rostisserie, boiled, baked, roasted, etc)
1/2 c dried, reduced sugar cranberries (aka craisans)
1/4 c sliced almonds
1 TBSP minced onion
3/4 c mayonnaise
1/4 c apple juice
1 1/2 tsp Kosher salt
3/4 tsp ground black pepper

In a bowl, mix together shredded chicken, dried cranberries, almonds and onions. In a separate bowl, whisk together mayo, apple juice and seasonings. Pour sauce over the chicken mixture and stir until well coated. Let chill, covered, in the fridge for 1 hour. Serve alone or on a croissant, or on your favorite bread.

Pecan Sweet Potato Casserole

I love to make different sides to change up basic meals. When Fall hits, everything changes with it, food especially. This is a side I only make in the fall and winter. it's sweet, crunchy, smooth, slighty spicy, and delicious. Maybe try it for Thanksgiving!

Pecan Sweet Potato Casserole


3 or 4 large sweet potatoes
1 egg
1/2 c brown sugar
1/4 c butter, melted
2 tsp Kosher salt
1 tsp ground black pepper
1 tsp ground cayenne
1/2 c flour
1/2 c pecans, minced
1/2 c brown sugar
1/4 c butter, softened
1/2 tsp Kosher salt


Wash sweet potatoes and place in a 350 degree F oven and bake for 25-35 minutes, or until fork tender. Remove from oven and carefully slit the potato down the center with a knife. Allow the potatoes to cool before handling. Once potatoes are cooled, use a spoon to scoop out all of the flesh into a bowl. Using a fork, mash the potatoes until smooth. Add the egg, brown sugar, melted butter, salt, pepper and cayenne. Mix until egg is incorporated and the sweet potatoes are smooth. Place the mixture into a 9X9 inch pan. In a seperate bowl, mix the topping of flour, minced pecans, brown sugar, softened butter and salt, until forms into pea-sized balls. Sprinkle the pecan topping onto the sweet potato mixture. Bake at 350 fo 25 minutes. Serve hot.

Green Chile Chicken Enchiladas

It is safe to say that my oldest son LOVES enchiladas. Whenever I ask for dinner input, his answer is always enchiladas. This recipe is a staple in our home and it may become one in yours after you try it.

Green Chile Chicken Enchiladas

2 cups cooked, shredded chicken (however you would like to cook it-baked, roasted, rotisserie, boiled)
14 corn tortillas, softened
3 cups shredded cheddar cheese
2 small cans diced green chiles
1/2 small yellow onion
3 cloves garlic
1 tsp dried Mexican oregano
1 tsp ground cayenne
2 tsp Kosher salt
1 tsp ground black pepper
1 cup water

In a blender, mix together the green chiles, onion, garlic, seasonings and water, until smooth. In a nonstick skillet, soften the corn tortillas over medium low heat with a little of vegetable oil. Once all the tortillas are softened, set them aside and in the same skillet, add the chicken and half of the enchilada sauce. Cook the sauce with the chicken for minutes. Then set yourself up for assembly.
Spray a 9X13 pan with nonstick cooking spray. Take each tortilla and add 2 TBSP of chicken down the center of each tortilla and sprinkle with cheese. Roll and place the tortilla, seam side down, in the pan. Once you have rolled all the tortillas, Pour the rest of the enchilada sauce over the top of the tortillas. Sprinkle with cheese and bake at 350 degrees F for 30-40 minutes, until heated through and cheese melted. Serve with rice and beans.

BBQ Jalepeno and Onion Ring Bacon Cheese Burger

Next time you make a burger, make this one. Trust me on this. You will not regret it.

BBQ Jalepeno and Onion Ring Bacon Cheese Burger

2 lbs ground beef, 80/20
8 burger buns
8 slices thick, center cut bacon
8 slices Cheddar cheese
1 cup BBQ sauce (Famous Dave's is my fav)
24 slices pickled jalepeno
2 large yellow onions, peeled and sliced thin into rings
2 cups buttermilk
1 TBSP Kosher salt
2 tsp ground black pepper
2 tsp chile powder
1 tsp ground paprika

2 cups flour
1 tsp Kosher salt
1/2 tsp ground black pepper
1/2 tsp ground cayenne
2 cups vegetable oil

Season beef with 1 TSBP salt and 1 tsp ground black pepper. Form the beef into 8 equal patties, about 1/4 lb each. Let set in fridge for at least 30 minutes before grilling them. Grill the burgers for 4-5 minutes per side. The last 2 minutes of grilling time, add the cheese and close the lid to the grill to help the cheese melt.

Bake the bacon at 450 degrees on a cookie sheet for 20-25 minutes, or until desired crispiness.

Peel and slice the onions into thin rings. Soak the rings in buttermilk that is seasoned with salt, pepper, chile powder and ground paprika. Let soak in the fridge for 30 minutes to 2 hours. Once they have soaked, drain off the buttermilk. In a separate bowl, make your seasoned flour with flour, salt, pepper, and cayenne. Dredge the onion rings into the seasoned flour and let them set for 10 minutes. While they are setting up, heat the oil in a 2 qt sauce pan over medium high heat to 350 degrees F. Fry the onion rings for 5 minutes, or until golden and crunchy. Drain on paper towels.

Assemble the burgers with burger on bottom bun, top with bacon, jalepeno slices (3 per burger), onion rings and then some BBQ sauce. Serve immediately.

Glazed Yeast Doughnuts

Every time we go grocery shopping, my boys beg for doughnuts. Every single time. I rarely buy them even though I crave them probably more than they do. This Sunday, we were having some extra company for dinner and I decided it was time to bust out a new dessert. Homemade doughnuts. They were fluffy, light, and delicious. Maybe I shouldn't have done that. They were easy to make and I may give in to my cravings more often now.

Glazed Yeast Doughnuts

1 TBSP quick acting yeast
1 cup lukewarm milk (about 100 degrees)
1/2 cup sugar
1 egg
1 tsp salt
4 TBSP butter, melted
3 1/2 cups AP flour

3 cups vegetable oil to fry doughnuts in

In a stand mixer with a bread hook attachment, add yeast, milk and sugar. Mix for 30 seconds and then let yeast foam and activate for 10 minutes. Add salt, egg, and melted butter. Mix together for 1 minute. While mixer is running on low, add flour one cup at a time. Once all flour is added, let mixer run and knead the dough for an additional 3-5 minutes. Once dough has been kneaded, remove the bowl from the stand mixer and cover it with a clean cloth. Set dough in a warm area and let the dough proof and rise for 2-3 hours, or until doubled in size. Once dough has risen, pour it onto a floured surface and roll dough to 1/2 inch thickness. Using a round doughnut cutter, or a cookie cutter, cut out doughnut shapes and place on a Sil-Pat or a non-stick surface. Let dough rise again in a warm area for 30 minutes. Heat oil in a large sauce pan to 350 degrees F. Add doughnuts, about 2-3 at a time, and fry for 2 minutes per side. Drain doughnuts on paper towels and then dip in the glaze. Serve warm.

Glaze:

2 cups powdered sugar
1 TBSP vanilla
1 tsp salt
UP TO 1/4 cup milk

Whisk together sugar, vanilla and salt. Slowly add milk, whisking as you add. Add just enough milk to make the glaze slightly runny. Set aside to dip doughnuts once they are fried.

Corn and Mushroom Stuffed Chile

While on a recent vacation, I ate at a local Mexican restaurant and ordered a vegetable "lasagna". It was a roasted poblano pepper stuffed with cheese, mushrooms and corn. It was amazingly delicious. The only thing that I felt it was missing was a little heat. In my version, I used a slightly spicy pepper and a homemade sauce with a smoky tomato base. This is a great way to use the green chiles coming out of the garden now. If you don't like heat, feel free to use a bell pepper as a substitute.

Corn and Mushroom Stuffed Chile

8 Anaheim chiles
1 TBSP vegetable oil
4 TBSP  butter
1/3 yellow onion, diced
3 cloves garlic, minced
8 oz sliced white button mushrooms
3 ears corn, husked and cut off the cob
2 TBSP minced cilantro
salt and pepper


Sauce:

8 ounce can tomato sauce
1/2 c water
2 tsp ground New Mexican chile powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1 clove garlic, minced
1 TSBP minced yellow onion

2 Cups shredded mozzarella cheese

Preheat oven to 425 degrees F. Rub chiles with vegetable oil and a little salt. Place on a cookie sheet and roast the peppers for 20-25 minutes, turning them over half way through the cooking time. Peppers are done with they are slightly soft and skin has blistered. Remove them from oven and place them in a Ziploc bag, closing it tightly. Once peppers are cooled slightly, remove them from the bag and peel off the outer skin. It should peel off very easily. Discard the skin, spilt the chile down the center and scoop out the seeds. Set them aside back onto the cookie sheet.

Melt butter over medium heat in a non-stick skillet. Add onions and garlic and sprinkle with salt. Saute them for 5 minutes, until soft and translucent. Add the mushrooms and saute for 5 minutes until cooked through and juices boiled off. Add the corn kernels and cook for an additional 2-3 minutes. Sprinkle in the cilantro at the very end. Fill the cooled and cleaned chiles with the mushroom and corn mixture. Sprinkle with cheese and place back in the oven for 7-10 minutes, or until cheese is melted and bubbly.

Sauce:
 In a sauce pan, add all ingredients and let simmer for 10 minutes. Once chiles are done cooking and cheese is melted, spoon sauce over peppers and serve immediately.

Snickerdoodles

I'm not sure who came up with the name of Snickerdoodles, but whatever they are called, they are delicious. Cinnamon and sugar and a soft, chewy cookie. Match made in cookie heaven.

Snickerdoodles

2 sticks butter, softened
1 3/4 c white sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tartar
3 c flour

Coating:

3 TBSP white sugar
1 1/2 tsp cinnamon

Preheat oven to 400 degrees F. With a hand mixer or stand mixer, cream together butter and sugar for about 3 minutes. Add eggs one at a time while mixer is running. Add vanilla and mix. Add salt, baking soda and cream of tartar mixing well. Add flour one cup at a time while mixing. After all flour is mixed in, let dough chill in fridge for 30-60 minutes. Once dough has chilled, roll dough into one inch balls, and roll them in the cinnamon sugar mixture. Place 12 dough balls on an ungreased cookie sheet and bake at 400 degrees F for 9-11 minutes. They may look slightly uncooked. Remove from oven and let them sit on the cookie sheet for a few minutes until they set. Yields about 36 cookies.

Chicken Lasagna

I get sick of the same old lasagna all the time. In this version, I went with chicken and made it all white instead of the usual red sauce and ground meat.

Chicken Lasagna

2 boneless, skinless chicken breasts
16 oz box of lasagna noodles
16 oz Part Skim Ricotta
1 cup  grated Parmesan cheese
1 egg
2 tsp dried tarragon
2 tsp dried chervil
1 tsp Kosher salt
1/2 tsp ground black pepper
3 cups shredded mozzarella cheese

Preheat oven to 350 degree F. Sprinkle salt and pepper on chicken and bake for 20-25 minutes, or until cooked through. Cover with foil after cooking and let rest for 5-10 minutes. Using fingers or forks, shred chicken and set aside.

Boil lasagna noodles according to package directions and set them separately on oiled parchment paper so they don't touch and stick together. In a mixing bowl, stir together ricotta, Parmesan, egg, and seasonings until well incorporated. Oil bottom of a 9X13 pan so noodles will release easily. Place enough noodles to cover the bottom of the pan (approx. 3 noodles) and spread on Ricotta mixture over the noodles, about 1/3-1/2 cup total per layer. Sprinkle with shredded chicken and Mozzarella cheese. Continue to layer lasagna in same way until all noodles are used. On the last layer, ,sprinkle with more Parmesan cheese.  Cover pan with foil and bake at 350 degrees F for 30 minutes. After 30 minutes, remove foil and bake an additional 15 minutes til top is browned. Let rest 15 minutes before trying to cut it. This will allow layers to stay together.

TIP: Can also add cooked, drained spinach to this recipe and layer it on when assembling, or sauted mushrooms.

Tacos Al Pastor

Mexican food makes my mouth water. Just thinking of it sparks the water works. Al Pastor is one of those dishes that I could literally eat everyday. Every day.

In it's authentic state, the seasoned pork is attached to a spit and cooked slowly. Since I don't have a spit, I just use the barbeque grill and it gave the same effect.

Tacos Al Pastor

2 lb boneless pork roast, cut into thin steaks, about 1/3 inch thickness
1 cup orange juice
1 cup pineapple juice
Chipotles in adobo sauce, 2 chipotles and 2 TBSP adobo sauce
1 tsp Mexican oregano
1 TBSP New Mexican chile powder
2 tsp Ancho chile powder
1 TBSP Kosher salt
2 tsp ground black pepper
2 cloves garlic
1/2 yellow onion
juice of one lime


Cut pork roast into thin steaks and add to a gallon Ziplock bag. In a blender, add all other ingredients and blend until smooth. Pour over the pork steaks and marinate in the fridge for 4 hours. Heat BBQ grill to about 300 degrees. Grill pork for 3-4 minutes per side, being sure not to overcook. Once cooked through, remove from grill and cover with foil and allow meat to rest for 5 minutes before cutting into small pieces.

Whole pineapple
20 corn tortillas, softened (I wrap them in foil and place on high part of grill while meat is cooking)
1/2 yellow onion, diced
1/2 cup cilantro, minced
lime wedges

Remove outside of pineapple and grill on the BBQ for 5 minutes per side. Once cooked, remove and dice into small pieces. To assemble the perfect Al Pastor Taco, place a few pieces of pork and pineapple, and sprinkle with onion and cilantro with a twist of lime. ENJOY!

Chicken Fettuccine Alfredo

To be honest, I am not the biggest fan of this classic dish. It may be because when I was pregnant with my oldest son, I ate it (or attempted to eat it) during a bout of all-day sickness. It didn't end well.

12 years later and I'm just now beginning to taste it without my stomach revolting. So, for a recent family dinner, this was requested and it was time to pull this out. It turned out to be quite yummy and will be going into the dinner rotation.

Chicken Fettuccine Alfredo


2 chicken breasts
1 lb fettuccine
1/2 stick butter
2 cloves garlic, minced
2 cups heavy cream
1 1/2 c grated Parmesan cheese
2 eggs, whisked
1 tsp Kosher salt
1 tsp ground black pepper
1 tsp dried Parsely leaves

Bring 10 cups of water to boil with 2 TBSP salt. Once water is boiling, add fettuccine and cook 10-12 minutes or until al dente. Keep one cup of the cooking water and then  drain the rest.

While pasta is boiling,  Heat 2 TBSP olive oil in a saute pan over medium high heat. Sprinkle chicken with salt and pepper and saute in pan, 6-7 minutes per side, or until browned and cooked through. Remove chicken and let it rest for 10 minutes before cutting into bite size chunks.

In the same saute pan that was used to cook chicken, add the butter and garlic, cooking over medium heat for 2-3 minutes, being careful not to brown the garlic. Add the cream and bring to a simmer so it will thicken slightly. In a separate bowl, whisk the eggs. Take a ladle-full of hot cream and whisk it quickly into the eggs. This is called tempering the eggs, so when you add them to the sauce they will not scramble. Add the egg cream mixture back into the rest of the cream sauce in the saute pan and whisk for 2-3 minutes. Add salt and pepper and parsley.  Remove from heat and add Parmesan cheese, whisking until all incorporated and smooth.

Add drained noodles back into the pot they were cooked in, adding the alfredo sauce and the cooked, chopped chicken. Stir until coated. Serve hot and immediately. If sauce is too thick, this is where you can use the pasta water to thin it out.

Cheesy Ham and Potato Casserole

Here's another one from my mom's recipe book. We ate this a lot growing up and I still love it. It's a great comfort food and can easily be converted to a soup for those cold winter months.

Cheesy Ham and Potato Casserole

8 ounce package of cubed ham (can be found in the meat section)
5 potatoes, peeled, diced and boiled til cooked through
16 ounce package frozen corn
1/3 of white onion, diced
1 stick butter
1/2 c flour
3 cups milk
2 cups grated mild cheddar cheese
2 tsp Kosher salt
1 tsp black pepper
2 tsp dried parsley flakes

Preheat oven to 350 degrees F. In a 9X13 inch pan, add the ham, cooked potatoes, corn and diced onions. In a large sauce pan, melt butter over medium heat. Add the flour and whisk together, about 2-3 minutes. Add the milk to the flour mixture and whisk together continually. Increase heat to medium high and bring to a boil to have the sauce thicken. It will not thicken until it boils. Remove from heat and add the cheese and seasonings. Pour cheese sauce over the ham and potatoes, stirring to have everything coated. Bake uncovered at 350 degrees for 25 minutes.

TIP: Want to make this into a soup? Increase the milk to 4 cups and add 1 cup vegetable broth and DO NOT bake. Mix together in a large soup pan.

Parmesan Zucchini Sticks

Do you have zucchini coming out of your ears? This time of year, gardens seem to producing an overly abundant amount of zucchini and I'm always looking for another way to get my kids to eat. vegetables. This is a great way to eat more vegetables in a non-fried form. Try them today!

Parmesan Zucchini Sticks

1 large, or 2 medium sized zucchini
1 cup flour
2 tsp Kosher salt
1 tsp black pepper
1 egg
2 cups panko bread crumbs
1/2 c grated Parmesan cheese
2 tsp dried parsley leaves
extra virgin olive oil

Cut zucchini in half lengthwise and in half down the middle to create 4 equal pieces. Then take each piece and cut into matchsticks. You'll need 3 bowls to make a dredging station. In the first bowl, mix together the flour, salt and pepper. In the second bowl, whisk together the egg with 2 TSBP water. In the third bowl, mix together Panko, Parmesan and parsley leaves. Dredge zucchini sticks in the flour, then the egg wash, then directly into the Parmesan panko. Set aside on a clean plate while you get all the sticks dredged. Heat 3 TBSP olive oil in a non stick skillet over medium high heat. Once oil heats to about 350 degrees F, saute the sticks about 2 minutes per side, or until golden brown. Drain on paper towels and serve with marinara sauce or ranch.

TIP: Don't want to saute? Sprinkle the dredged sticks with a bit of olive oil and bake at 425 degrees F for about 15-20 minutes, or until golden brown.

Green Chile Mac and Cheese

Several months ago, the husband and I went out to dinner to a very swanky steak house. One of the sides was Green Chile Mac and Cheese. Holy. Sweet. Mother. It was so good, I ignored my steak and just chowed on the cheesy goodness.

This is my attempt at something similar but not exact. If you don't like green chiles, just omit them and eat regular mac and cheese for dinner.

Green Chile Mac and Cheese

16 oz box of elbow macaroni
1 stick butter
1/2 c flour
1/3 c diced onion
3 cups milk
1 1/2 cups grated Muenster cheese
2 cups grated medium Cheddar cheese
1 cup grated Gruyere cheese
4 ounce can of roasted green chiles, diced
2 tsp Kosher salt
1 tsp ground black pepper
1/2 tsp ground nutmeg
1/2 tsp ground chipotle pepper

Bring 8 qts of water to a boil in a 10 qt pan. Once it is boiling, add  2 TSBP salt and the pasta. Stir to make sure it doesn't stick together. Once pasta has cooked to al dente, about 8 minutes, drain and set aside. In the same pan, melt the butter and add the onions, cooking for 3 minutes. Add the flour and whisk it together with the butter, cooking for 3 minutes, to make a roux. Add the milk, whisking flour mixture into the milk. Bring to a boil to thicken the sauce. Once it is thickened, remove pan from heat and add cheeses, seasonings and green chiles. Add the drained pasta back into the cheese sauce and stir to coast the pasta. At this point you can eat it as is, or if you like thicker mac and cheese, pour it into a greased 9X13 pan, baking it at 350 degrees for 25 minutes.

Summer Sunrise Spritzer

Here's another drink option for when you're entertaining large groups. We love this one and use it very often, and I always need to have extra ingredients on hand to make a second batch.

It's light, fruity, sparkly and sweet. Try it for your next BBQ or family dinner.

Yields 4 Gallons-Pair down ingredients if needed.

Summer Sunrise Spritzer

4-12 oz cans of Peach nectar
2-2 L lemon lime sodas
1/2 gallon orange juice
1-46 oz can of pineapple juice
2 oranges and peaches, sliced-for garnish

Mix all ingredients together, except for garnish, in a 4 gallon container. Add the sliced fruit and add ice right before service.

Scratch Made Scones

Fried dough. With sweet toppings. Let that sink in for a moment. I know you love it just as much as I do, so go make it for a fun summer treat.

Scones

3 cups AP flour
1 1/2 c milk
1 TBSP baking soda
1 TBSP baking powder
1/4 c sugar
1 tsp salt

In a stand mixer with a bread hook attachment, add all ingredients together and let knead for 5 minutes. Remove dough hook and cover bread, letting is rest at room temperature at least an hour.

Once dough has rested, roll dough into 1 inch balls and dip them in some flour. Using either hands or a rolling pin, pull/roll dough into 1/4 inch thick circles/rectangles. Whatever shape you want will work, just make sure they are even. Let them rest on wax paper while oil heats up.

In a large sauce pan, heat up 2 cups of vegetable oil to 350 degrees F. You can test heat of oil using a piece of dough; if it bubbles and rises to surface quickly oil is ready. If it sinks, oil is too cold. Turns brown quickly, too hot. Fry dough on 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels. Serve dusted with powdered sugar.

Other Serving Ideas:

Serve with jam. I like raspberry.
Serve with honey butter-you can make this by whipping together one stick of softened butter with 1/3 cup honey and 1 tsp of cinnamon.
Serve with a scoop of ice cream and chocolate sauce.
Serve with cinnamon sugar.

Ricotta Stuffed Manicotti

Is there every anything wrong with cheese? And a lot of cheese?? This is stuffed full of three different cheeses; ricotta, Parmesan, and mozzarella. And all is right in the world.

Ricotta Stuffed Manicotti

2 packages Manicotti (about 21 pieces)
30 ounces part skim Ricotta cheese
3 eggs
1 TBSP dried oregano
3/4 c grated Parmesan cheese
1 TBSP dried parsley
1 1/2 tsp ground black pepper
3 cups marinara sauce (use your favorite or my recipe shown here)
3 cups shredded mozzarella
1/2 c grated Parmesan cheese
1/4 c chopped fresh basil leaves

Bring 8 qts of water in a 10 qt sauce pan, to a boil. Add 1 TBSP olive and 1 TSBP Kosher salt to the boiling water. Working in batches of 7 tubes of pasta  at a time, cook the manicotti for 7 minutes. Try not to let the manicotti touch each other while cooking. Once it has cooked for 7 minutes, remove from boiling water using a slotted spoon or tongs and place pasta on waxed paper to cool. Once all pasta is cooked, let is cool while you make the filling and prepare the pan.

Preheat oven to 350 degrees F.

Spread 1/2 c of marinara sauce in the bottom of 2- 9X13 pans.

In a large mixing bowl, mix together Ricotta cheese, eggs, oregano, 3/4 c Parmesan cheese, parsley and pepper. Using either a piping bag or a plastic zipper bag with the end cut off, fill the center of the manicotti with the Ricotta mixture, the place in the prepared 9X13 pan. Once all the manicotti are filled and in the pan, cover with the remaining marinara sauce. Then sprinkle with mozzarella cheese and the  1/2 c Parmesan cheese.

Bake at 350 degrees, covered with aluminum foil, for 30 minutes. Then remove foil and bake for an additional 15 minutes uncovered. Remove from oven and sprinkle with fresh basil leaves. Let sit for 5 minutes before serving.

Chicken Pot Pie with Scratch Made Black Pepper Crust

Chicken Pot Pie evokes memories of everything homey. It's old school. It's delicious. It's warming.
Try it tonight!

Chicken Pot Pie

2 cups cooked chicken, shredded (cook it any way you would like-boiled, baked, rotisserie)
4 medium potatoes, peeled, diced and boiled in salted water til fork tender, then drained
1 1/2 c frozen peas
1 1/2 c frozen carrots
2 stalks celery, cut in half lengthwise, then diced
1/2 yellow onion, diced

Place all ingredients in a 9X13 inch pan. Set aside while you get the sauce and crust ready.

Black Pepper Crust

2 cups AP flour
12 TBSP cold butter, cut into small pieces
1 tsp Kosher salt
1 tsp gound black pepper
UP TO 1 cup ice cold water

In a food processor using blade attachment OR stand mixer using paddle attachment, add flour and butter and seasonings together, pulsing/mixing until butter is incorporated into flour. While food processor/stand mixer is on, stream in water very slowly, stopping when it starts to come together into a ball. Remove dough and wrap in plastic wrap and place in fridge for 30 minutes.


Sauce

1/4 c butter
1/4 c flour
14 ounce can of chicken broth
1/3 c milk
1 tsp ground black pepper
1 tsp dried thyme
1/2 tsp nutmeg
salt to taste

In a 2 qt sauce pan, melt butter. Once butter is melted, add flour and whisk together until smooth, cooking flour for 2 minutes. Add chicken broth, milk and all seasonings (except salt). Bring to a boil, whisking continually. Sauce will thicken only when it is brought to a boil. Once it has thickened, remove from heat. Taste to check for saltiness. Add salt only if needed. Pour sauce over chicken and vegetables, stirring til everything is coated.

Assembly

Preheat oven to 350 degrees F. Roll the chilled dough on a floured surface, into a 9X13 inch rectangle. Roll dough to about 1/4 inch thickness. Place dough on pot pie filling, cutting off extra dough that may be on the sides. Bake at 350 degrees F for one hour, until crust is browned and filling is bubbling. Remove from oven once baked and let it rest 5 minutes before serving.

Asian Steak Tacos with Creamy Broccoli Slaw

It seems like everyone is doing culinary fusion these days; taking foods from two or more different cultures and mixing them together to make one cohesive dish. I've been wanting to get in on this awhile. Tons of food trucks are doing Asian tacos and this is my own spin on this food fad.

Asian Steak Tacos

2 lbs steak cut for stir fry (you can usually find this already cut in the meat section. If not, just get 2 lbs of skirt steak and cut it into thin slices)
1 cup orange juice
1 TBSP rice wine vinegar
2 TSBP light soy sauce
2 TBSP honey
2 cloves garlic, minced
1 TSBP minced ginger
2 green onions, chopped
1 tsp crushed red pepper flakes
1 tsp ground black pepper
1 TBSP Kosher salt

Place steak in a 9X13 pan. Whisk together all ingredients and pour marinade over meat and cover. Let marinade in fridge for 2-4 hours. After it is done marinating, heat a heavy bottomed pan over medium high heat with 2 TBSP vegetable oil. Cook steak for 3-4 minutes, stirring about halfway through. It should cook quickly because it is thin cut meat. Remove meat from pan and reduce the pan drippings by half and then pour the sauce over the meat. Set aside for assembly.

Creamy Broccoli Slaw

12 ounce package of Broccoli Slaw (in produce section near regular slaw)
1/2 cup mayonnaise
1 TBSP rice wine vinegar
1 tsp Chinese hot mustard
zest and juice of one lime
1 TBSP honey
1 green onion, chopped
1 tsp ground black pepper

In a large mixing bowl, whisk together all ingredients (except slaw) until smooth. Add in the slaw and toss until slaw is coated. Place in fridge until ready to assemble.

Assembly

18-20 corn tortillas, softened
2 green onions, chopped

Take warm and softened tortilla and place cooked steak down the center, topping with slaw and a few fresh green onions. Serve warm.

Wedge Salad

It's summer. It's hot. It's like 100 degrees everyday. I'm melting. I can't cook in this heat. I've been chowing down a lot on wedge salads. I had leftover dressing from last weeks
 BBQ Bacon Cheese Chicken Sandwich recipe, so I've been repurposing it here. Try it today!

Wedge Salad (makes 6 salads)

1 Head of Boston Lettuce, cut into 6 equal wedges
1 pint grape tomatoes, halved
2 avocados, sliced
1 English cucumber, sliced

Assemble together a wedge of lettuce with grape tomatoes, 1/3 of an avocado, and sliced cucumber. Sprinkle with pepper and serve with Grilled Onion Buttermilk Sauce. Or your favorite dressing.

Vanilla Bean Ice Cream

Here is the easiest vanilla ice cream recipe you will ever see. 5 ingredients. There is no way to mess it up. All you need is an ice cream maker of some sort and follow the instructions for your specific mixer.

In the picture posted, I pair the vanilla bean ice cream with my favorite chocolate chip cookie recipe.  You can eat the ice cream with fresh berries, cookies, or all alone. I will be posting ice cream variations soon, as this can be a base to many different flavors.

Vanilla Bean Ice Cream

2 cups heavy cream
2 cups milk (whole is best but I have used 1% and it totally worked)
1 vanilla bean
1 cup sugar
1/2 tsp Kosher salt

In a large mixing bowl, whisk together cream, milk, sugar and salt. Split vanilla bean lengthwise and scrape out all the vanilla bean seeds and add them to cream mixture. Whisk until sugar dissolves, about 5 minutes. Add ice cream base to ice cream maker and churn until soft serve consistency, then pour into a freezer safe bowl with a lid. Place in freezer and hard freeze for 4 hours.

TIP: I use a Kitchenaid ice cream maker that attaches to my stand mixer. I have to freeze the bowl for 24 hours before use. Check your ice cream maker for things you may need to do ahead.

Cotija and Lime Corn

Need a simple, summery side for your BBQ? This fits the bill and you can have it on the table in less than 10 minutes, start to finish.

Cotija and Lime Corn

8-10 ears of corn, husked and cleaned
2 TBSP butter
1/3 c cotija cheese, crumbled
2 TBSP grated Parmesan cheese
juice and zest of 2 limes
1 tsp ground black pepper
1 tsp ground chili powder
1/2 tsp ground cayenne pepper
salt to taste

Heat the BBQ to medium-high heat. Place cleaned and husked corn on the grate and cook for 2-3 minutes per side, watching carefully to make sure it doesn't burn. Once corn is slightly charred on all sides, remove from heat and cut off all corn kernals into a bowl. Add butter, cheeses, lime zest and juice, and seasonings. Cook in microwave for 4-5 minutes, stirring after each minute. Serve hot.


Don't want to grill the corn? Just boil it in salted water for 3-4 minutes and then follow recipe above.

BBQ Bacon Cheese Chicken Sandwich with Grilled Onion Buttermilk Sauce

My friend posted a recipe the other day of chicken smothered in cheese and bacon. Oh. My. Goodness. I did a double take and drooled over it.

So, I decided to make it my way, adding some sauces, jalepenos and making it into a sandwich. It was AH-MAZING. My husband dubbed it one of the Top 3 Meals I've ever made in 16 years of marriage (but he couldn't decide what the top 2 were, LOL).

BBQ Bacon Cheese Chicken Sandwich

4 boneless, skinless chicken breasts, cut in half width-wise (to make 8 equal pieces)
8 slices of cooked bacon, halved
2 cups shredded sharp cheddar cheese
1 cup BBQ sauce (I love Famous Daves)
8 Kaiser rolls
1/4 cup jalepenos (optional-don't like heat? Don't use them)
sliced tomatoes optional

Preheat outside grill to 350 degrees F. While grill is heating up, get your ingredients prepped and ready to go, including cooking the bacon. TIP: I place bacon on a silpat on a cookie sheet and bake it in the oven at 425 degrees for 20 minutes, or until crispy.

Once grill is heated, sprinkle chicken with salt and pepper and place on the grill, cooking it for 5-7 minutes per side, or until done. In the last two minutes of cooking time, smother both sides of the chicken with BBQ sauce. Then top each piece of chicken with two halves of bacon, then  1/4 c shredded cheddar cheese. Close the lid of the grill to let the cheese melt, about 2 minutes.

Cut rolls in half and let them toast on the grill for about 30 seconds. Place chicken on the bottom of the Kaiser roll, top with jalepenos  and tomatoes, if desired, and some of the grilled onion buttermilk sauce.

Grilled Onion Buttermilk Sauce

4 oz softened cream cheese
1 cup buttermilk
3/4 c mayonnaise
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cayenne
2 green onions, grilled

While grilling the chicken for above recipe, place two green onions on grill and let them char on each side, about 2-3 minutes. Add all ingredients to a blender and blend until smooth. Use on chicken sandwich. Leftover sauce can be kept in fridge and used on salads or sandwiches.

Cafe Rio Style Pork Salad

There is a local restaurant chain that is always busy and everyone loves it. I don't know one person who doesn't eat there regularly. One of their staple items is a Pork Salad-shredded juicy, sweet and spicy pork, layered on top of a homemade tortilla, cilantro lime rice, beans, and then topped with romaine lettuce, pico de gallo, guacamole and crispy tortilla strips. Served along side is a creamy tomatillo dressing. Insert drool here.

It is amazing and most home cooks have attempted to recreate this at home. I have tried it several times and this is pretty close. It's great to make for a crowd.

Café Rio Style Pork Salad

2-3 lb, bone-in pork roast
1 can red enchilada sauce
1 can diced green chiles
3 cloves garlic, minced
1/3 c brown sugar
1 c Dr. Pepper (or Coke) DO NOT USE DIET
1 tsp ground cumin
1 TBSP Kosher salt
1 tsp ground black pepper

Season the pork roast with cumin, salt and pepper and place it in a slow cooker. Top it with enchilada sauce, green chiles, garlic, brown sugar and Dr. Pepper. Cook on high for 4-6 hours, or on low, 6-8 hours. Once pork is cooked through and fork tender, remove it from the slow cooker and cover it with foil, allowing it to rest for 15 minutes. Remove half of the liquid from the slow cooker and discard. Once meat has rested, remove the bone,  shred the pork into bite size pieces and place back into the cooking liquid. Let the meat hang out while you assemble the rest of the ingredients.

Creamy Tomatillo Dressing

 4 tomatillos
1 packet dry Ranch dressing mix
1 cup buttermilk
1 cup mayonnaise made with olive oil (this reduces the fat)
1/2 c plain, fat free Greek yogurt (adds the creaminess, none of the fat)
1/4 c cilantro
2 cloves garlic
1 jalepeno, seeded (DO NOT ADD ALL AT ONCE)

In a blender, add all the ingredients EXCEPT for the jalepeno. Mix until blended well, about 2 minutes. Add 1/4 of the seeded jalepeno and blend again for 30 seconds. Taste at this point to test the heat level. If you like the amount of heat, stop now. If too weak, add another 1/4 of the jalepeno and blend again. Taste again. Add jalepeno until it reaches your desired heat level. Set aside for assembly of salad.

Cilantro Lime Rice

2 cups white rice, cooked
2 TBSP cilantro, minced
juice and zest of two limes

Once rice is cooked according to package instructions, add the cilantro and lime juice and zest. Stir together and set aside for assembly.

Black Beans

2 cans black beans, drained
1/4 onion, minced
1/2 tsp cumin

In a sauce pan, heat all ingredients and allow to cook for 10 minutes.


Pico de Gallo

2 tomatoes, seeded and diced
1 TBSP cilantro, minced
1 TBSP onion, diced

Mix together all ingredients and set aside.

Salad ingredients

2 heads Romaine lettuce, chopped
8-12 flour tortillas, warmed
Shredded Cheddar Cheese
Tortilla Strips (found by croutons in grocery store)
Guacamole

Assembly

Take a warmed tortilla and sprinkle with cheese, as much or little as you would like. Top with rice, beans, then shredded pork. Top the pork with lettuce, guacamole, pico de gallo, then tortilla strips. Serve with creamy tomatillo dressing.

Carrot Cupcakes with Cinnamon Cream Cheese Frosting

Dessert is one of the best things in life. Everyone loves it. It makes you happy. And I love baking.

Carrot Cupcakes have been on my to-do list for awhile, and today was a great day to get them made for some friends and family.

Carrot Cupcakes

1 stick butter, softened
1 cup sugar
3 eggs
1 tsp vanilla
1/4 t salt
1 1/2 t baking powder
1 1/2 t baking soda
1 cup fresh grated carrot (about 2 whole carrots)
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
 2 cups all purpose flour
 3/4 c water
1/3 cup chopped walnuts
OPTIONAL: Add 1 TBSP orange zest to batter, or 1/2 cup raisins.

 Place paper liners in muffin pans. Yields about 18 cupcakes, or 36 mini cupcakes.

Preheat oven to 325 degrees F.

In a large mixing bowl, combine softened butter and sugar, creaming together until smooth with a hand mixer or stand mixer. Once smooth, add eggs and beat well. Add vanilla, salt, baking soda and powder and spices. Mix until well incorporated. Add flour one cup at a time,  mixing well in between adding flour. Add water and mix until smooth. Add walnuts and mix for one minute.

Using one ounce ice cream scoop, scoop batter into cupcake liners and bake at 325 degrees for 20-25 minutes, or until cooked through. Remove from pan when baked and let cool before frosting.
 


Cinnamon Cream Cheese Frosting

1 stick butter, softened
 8 oz of cream cheese, softened
1 TBSP vanilla
1/4 tsp salt
1/2 tsp ground cinnamon
 2-3 c powdered sugar

In a large mixing bowl, cream together softened butter and cream cheese until smooth. Add vanilla,  salt, and cinnamon and mix well. Add 1 1/2 c powdered sugar and mix on low until well incorporated. Add up to another 1 1/2 c of powdered sugar, to the desired thickness of frosting is made. Use can use an offset spatula to frost cupcakes, or spoon into a piping bag with a 1 MM tip to pipe onto cupcakes.

Buttermilk Fried Chicken

This recipe did not come over night. It did not come in a month. Or even a year. I have been working on getting just the right seasonings, way to fry the chicken, and cooking time for years. YEARS, people.

Fried chicken is not easy. But, I hope that in this recipe, you will find that you CAN do it at home and you will love it.

Buttermilk Fried Chicken

Whole chicken fryer, cut into 8 pieces
2 cups buttermilk
10 dashes hot sauce
1 TBSP Kosher salt
2 tsp ground black pepper
2 tsp chili powder
1/2 tsp ground cayenne

Trim any excess fat or skin off the chicken. In a large bowl, mix together buttermilk and all seasonings. Add cleaned chicken to the seasoned buttermilk and let soak, covered,  for 2-4 hours in the fridge.

Once chicken has soaked for 2-4 hours, remove from fridge and make the seasoned flour.

Seasoned Flour

2 cups flour
1 TBSP Kosher salt
1 1/2 tsp ground black pepper
1 1/2 tsp chili powder
1/2 tsp ground cayenne

In a large bowl, mix together flour and all seasonings. Dredge each piece of buttermilk soaked chicken in the flour, shaking off excess flour.

Heat a cast iron skillet or another heavy bottomed pan over medium high heat, filling pan half way full with vegetable OR peanut oil. Heat oil to 350 degrees F. Place chicken in the hot oil, skin side down, first placing in the breasts, then legs, then thighs. Breasts take 12-15 minutes per side, legs, 10-12 per side, and thighs, 9-11 minutes per side. Try to only turn chicken once during entire cooking process. If chicken is sticking to bottom of pan, it is NOT ready to turn over. Once chicken is browned and cooked through, remove and drain on paper towels. Serve with mashed potatoes and gravy.

TIP: Don't like bones or skin? Use boneless, skinless chicken but cut cooking time by half.

TIP #2: If your chicken is getting too brown but meat is not done cooking, remove the chicken and finish the cooking in the oven on 300 degrees F.

Chipotle Lime Steak Fajitas

Fajitas are versatile and easy to make. We have them at least once a month, and in summer grilling months, you can make all components outside.

Feel free to change up the steak for chicken, shrimp, pork or even Portobello mushrooms.
The marinade will work on any.

Chipotle Lime Steak Fajitas

2-3 lbs skirt steak
2 TBSP adobo and 2 chipotles, minced from a can of Chipotles in Adobo
3 garlic cloves, minced
juice and zest of two limes
2 tsp ground chili powder
1 tsp ground cumin
2 tsp Kosher salt
1 tsp ground black pepper

Place all ingredients in a large Ziploc bag and close it, removing as much air as possible. Massage spices into the meat and let marinate in the fridge for at least 2 hours, but up to 6. Heat grill to medium-high heat and grill meat for 3-5 minutes a side, until meat is cooked to medium. Remove from grill and let rest for 5-10 minutes. After meat has rested, slice thin, against the grain, for the most tender meat. 

Sides

1 green bell pepper, sliced
1 red bell pepper sliced
1 yellow onion, sliced
1 TBSP olive oil
1 tsp each salt and pepper

Place all ingredients in a grill safe pan (I use disposable pie pans) and cook on grill over medium-high heat, stirring every 5 minutes. Cook for about 20 minutes, or until softened.


Wrap 12-16 soft flour tortillas in aluminum foil and set on top self of grill and let heat through while cooking the meat.

Serve with:

Shredded cheese
Salsa
Sour Cream
Guacamole
Pico de gallo
Lime wedges

Tomato Basil Bisque

Why would I be posting a soup recipe mid-June? Well, considering it's 48 degrees and pouring rain right now, it's totally appropriate.

I love this recipe and make it a couple times a month every fall and winter. The next time a cool day hits your area, try this out.

Tomato Basil Bisque

1/2 onion, diced
3 cloves garlic, minced
2 TBSP olive oil
3-14.5 oz cans crushed tomatoes
2-8 oz cans tomato sauce
1 TBSP honey
1 1/2 c half and half
6-10 basil leaves, chopped
1 1/2 tsp Kosher salt
1 tsp ground black pepper

In an 8 qt sauce pan, heat olive oil over medium heat. Add onion and garlic and sauté for 3-5 minutes. Add crushed tomatoes and tomato sauce and cook for 10 minutes. Add honey, half and half, salt and pepper. Lower heat to low and cook for an additional 5-10 minutes, stirring occasionally. Add basil in the last 2 minutes of cooking. Serve with grilled cheese, if wanted.

Spinach Artichoke Pasta

This is one of the very first recipes I created about 4 years ago. It's an oldy but, a goody, and my family requests it quite frequently in the summer months.

If you love spinach artichoke dip, this pasta dinner version is for you.

Spinach Artichoke Pasta

1 lb spaghetti (or any other pasta you want to use)
1 can quartered artichoke hearts, packed in water- chopped
3 cups fresh spinach
1 TBSP olive oil
3 cloves garlic, minced
4 ounces cream cheese, softened
1 cup vegetable OR chicken broth
1/2 c Parmesan cheese
pepper to taste

Cook pasta in boiling, salted water until al dente, about 8-10 minutes. Drain pasta and set aside. In the same pan the pasta was cooked in, heat olive oil over medium heat. Add minced garlic and cook for 2 minutes. Do not let garlic brown. Add chopped artichoke hearts and cook for another 2 minutes. Then add broth and cream cheese. Stir until cream cheese is melted completely and has made a sauce. Add cooked pasta back into the cream cheese sauce and toss all together. Sprinkle in the Parmesan cheese and fresh spinach leaves. Toss until well combined. Taste to check seasonings, adding salt and pepper if needed.

TIP: If pasta seems too dry after all ingredients are added, you can add more broth.

Grilled Margherita Pizza OR Grilled Sausage and Carmelized Onion Pizza

What family does not love pizza?  We are no exception. We all love it. But doesn't it get boring? I know I get bored.

So, with grilling season here, this is great way to get outside, make pizza and get a new flavor from the smoke the grill gives to the pizza.

Side Note: I made these on a gas grill because charcoal heat can be hard to control and maintain a constant temperature. Feel free to try it on charcoal and let me know your results.

Grilled Margherita Pizza

Dough: this makes 2-12 inch pizzas or 6-8 individual pizzas

1 TBSP dry, active yeast
2 TBSP honey
1 cup warm water (about 105-110 degrees)
2 TBSP olive oil
1 tsp salt
3-4 cups bread flour (or AP if you can't find it)

In a mixing bowl with bread hook attachment, mix together warm water, yeast and honey, allowing yeast for activate for 10 minutes. After the ten minutes, add the olive oil and the salt and mix. With mixer on low, add flour slowly, until ball starts to form (this is why flour content can vary, so add only a cup at a time.). Let dough mix on medium low speed for 5 minutes. After it has kneaded, let dough rest for 15-30 minutes before use.

Pizza Sauce:

2-8 oz cans of tomato sauce
3 TBSP tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano leaves
1/2 tsp dried basil
1/4 tsp ground cayenne
1 tsp honey

Mix all ingredients together until all spices are mixed in and smooth. Set aside for assembly.

Toppings:

2-3 cups grate mozzarella cheese
10-15 fresh basil leaves, torn
salt


Assembly:

Preheat gas grill to about 250 degrees. Have all ingredients prepped and ready to go next to the grill. This process will go quickly. Using hands or rolling pin, roll dough into circles or squares, about 1/2 inch thick. Dough does not need to be perfect, I love freeform pizzas. Once grill is to desired temperature, place dough onto grates and close the lid. DO NOT LEAVE THE GRILL. Check the dough after one minute. If not brown, close lid again and check again after 30 seconds. Keep checking until dough reaches desired color.  If browned on underside, flip it and immediately start topping it with a pinch of salt, then sauce and cheese. Close lid again and let cheese melt and second side of dough cook. Check after one minute, and every 30 seconds thereafter until dough cooked and cheese melted. If dough getting too dark but cheese isn't melted, move pizza to cooler part of grill or higher shelf inside grill. Once cheese melted and dough is done, remove from grill to a cookie sheet and top with torn basil leaves. Serve immediately.


Grilled Sausage and Carmelized Onion Pizza

Use the same dough and sauce recipe that is listed above.

To make Carmelized Onions:

1 yellow onion, sliced
1 tsp salt
1/2 tsp black pepper
1/2 tsp white sugar
1 TBSP balsamic vinegar

In a sauté pan, add 1 TBSP olive oil and onions, salt and pepper. Cook onions over medium low heat for 10 minutes, until softened slightly. Add sugar and cook for 5 more minutes. Add balsamic vinegar and cook for 2-3 minutes. Remove from heat set aside for assembly.

2 links of Mild Italian sausage

Before you use the grill to make the pizzas, cook the Italian sausage on it. Once it is cooked through, remove from grill and slice.

2-3 cups shredded mozzeralla cheese


Assembly:

Preheat gas grill to about 250 degrees. Have all ingredients prepped and ready to go next to the grill. This process will go quickly. Using hands or rolling pin, roll dough into circles or squares, about 1/2 inch thick. Dough does not need to be perfect, I love freeform pizzas. Once grill is to desired temperature, place dough onto grates and close the lid. DO NOT LEAVE THE GRILL. Check the dough after one minute. If not brown, close lid again and check again after 30 seconds. Keep checking until dough reaches desired color.  If browned on underside, flip it and immediately start topping it with a pinch of salt, then sauce and cheese, onions and sausage. Close lid again and let cheese melt and second side of dough cook. Check after one minute, and every 30 seconds thereafter until dough cooked and cheese melted. If dough getting too dark but cheese isn't melted, move pizza to cooler part of grill or higher shelf inside grill. Once cheese melted and dough is done, remove from grill to a cookie sheet. Serve immediately.