Wednesday, October 31, 2012

Chorizo Chile Relleno Casserole

This really is nothing like the original Chile Rellenos but I had no idea what else to call it.  I came across a recipe from The Pioneer Woman  the other day and after going to a local Mexican restaurant and trying there Chorizo Chile Rellenos I decided to mold the two.  Lots of flavor and an easy make ahead breakfast.
  • 1 10 oz can whole green chiles
  • 1 10oz package ground chorizo
  • 6 oz queso fresco, grated/crumbled (1/2 package)
  • 1/2 cup milk
  • 5 eggs
Directions:  Pre heat oven to 350 degrees.  In a large skillet fry chorizo until broken up and browned.  Remove from heat and lightly stuff chiles(use about 1/4-1/2 of chorizo) and place in lightly greased pie pan or 8x8 baking dish.
Top the chiles with 3/4 of the shredded cheese.
Add the eggs and milk into the skillet with remaining chorizo and mix together.
Pour mixture over the chiles and top with remaining cheese.
Bake for 30 minutes and enjoy!

Tuesday, October 30, 2012

Carrot Ginger Dressing

I love going out for Teppanyaki and one of my favorite parts is the amazing salad dressing.  I came across this recipe and figured I would give it a shot.  This is really delicious and tastes very similar.  I am not sure its better then the restaurant because everything tastes better when someone else makes it well, most things.
  • 2small carrots, peeled and chopped
  • 1 small shallot, chopped
  • 1 tablespoon plus 1 1/2 teaspoon ginger, chopped or grated
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 3 tablespoon olive oil
  • 2 tablespoons water
Directions:  Combine all ingredients except olive oil with 2 tbsp water in a food processor. With motor running, drizzle in olive oil until smooth. Refrigerate; stir once before serving.

Monday, October 29, 2012

Oatmeal Cinnamon Swirl Banana Bread

Definitely my new favorite banana bread recipe.  It came out so moist and I love the hint of cinnamon.
  • 2 cups self rising flour
  • 3 large ripe bananas, mashed
  • 1/2 cup packed brown sugar
  • 3 eggs
  • 1 cup uncooked old fashioned oats
  • 1/4 cup pumpkin or apple puree

Cinnamon Swirl
  • 1/3 cup sugar
  • 1 tablespoon cinnamon

Directions:  Preheat oven to 350 degrees.  Add eggs, bananas, pumpkin/apple puree, and brown sugar to mixing bowl and mix until smooth.  Slowly add flour and oats until smooth.  Pour 1/2 the batter into bread pan and sprinkle with half of the cinnamon mix.  Pour remaining batter into pan and top with remaining cinnamon mix.  Bake for about 50-60 minutes. 

Sunday, October 28, 2012

Chorizo and Egg Burritos

Have you ever thought about what your last meal would be if you could choose it?  This would be mine.  My Mom and Dad made these all the time for us when we were little and I really believe some of my childhood friends were won over by these burritos.  I swear whenever I talk to someone about my Dad they always say, " I remember those burritos he would always make."  If you have Cholula on hand make sure to give it a little dab because, everything is better with Cholula!

1 10 oz package of Chorizo or Soyrizo
5-6 eggs, beaten
tortillas, heated on pan as needed
Directions:  In a large skillet fry chorizo until broken up and browned.  Add eggs stirring until cooked, serve with warmed tortilla. 

Thursday, October 25, 2012

Clam Chowder

This is my first attempt ever at making Clam Chowder at home and it was delicious.  This was so easy to throw together and did not lack on any flavor.  Will definitely make this many times to come.  Adapted from Dave Lieberman New England Clam Chowder recipe.

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 3 tablespoons four 
  • 2 cups chicken broth
  • 2 10 oz cans chopped clams in juice
  • 1 cup heavy cream
  • 2 bay leaves
  • 1 pound potatoes, cut into 1/2- inch cubes
  • 1 teaspoon Tabasco
  • 1/4 teaspoon paprika
  • cayenne pepper, to taste
  • Salt and freshly ground black pepper
Directions:  Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, stirring frequently. Add flour in by the tablespoon, stirring frequently. Add the broth, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, Tabasco, paprika, cayenne pepper, and potatoes and stir to combine. Bring to a simmer, stirring often then reduce the heat to medium-low and cook 20 minutes, until the potatoes are nice and tender. Then add clams and season with salt and pepper, cook for about another 2-5 minutes.

Wednesday, October 24, 2012

Golden Graham Indoor S'mores

I can not even begin to tell you how delicious this is.  For some reason I have never been a fan of S'mores even though I like the individual ingredients.  After making these I realized I am not a fan of toasted marshmallows.  I am going to have to try to microwave the traditional S'more.  I made these a couple days ago and I am still picking at them however, they taste the best the same day.  The Golden Grahams keep getting a little softer each day.

6 cups Golden Grahams
1 10 oz bag mini marshmallows
1 10 oz bag chocolate chips
1 stick butter

Directions:  Place the bag of chocolate chips in the freezer.  In a large pot melt butter over medium/low heat and add 3/4 bag marshmallows stirring constantly until melted.  Remove from heat and add cereal 2 cups at a time coating completely and cool for about 5 minutes.  Add the remaining marshmallows and chocolate chips.  pour mixture into a lightly greased 9x13 pan and lightly press flat.  Place in refrigerator to cool.

Tuesday, October 23, 2012

Fancy Egg In a Hole

I can not even tell you how often I make this for breakfast or lunch.  I was introduced to these bad boys in high school.  My friends mom would always make these for breakfast the morning/afternoon after our sleepovers.   You can adapt this recipe to whatever ingredients you have on hand.

  • 1 slice bread
  • 1 egg
  • pinch of shredded cheese
  • 1/2 avocado
  • salsa
  • non stick spray

Directions:  With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Heat a small skillet over medium heat and spray with non stick spray.  Place the piece of bread on skillet and crack the egg into the center of the hole.  After a minute, flip the bread with a spatula and sprinkle with cheese.  Cook until the whites are cooked through and the yolks are still soft.  Top with avocado and salsa and serve!

Cookers Note:  I usually use the cap to the non stick spray to press the hole in the bread!

Monday, October 22, 2012

Green Chili Chicken Spaghetti

I was away this weekend in Portland and I never got around to making my weekly meal plan.  I have been so lazy and haven't even ventured out to the grocery store.  Time to raid the pantry and freezer this week for my meals.

  • 1 lb uncooked chicken, cubed
  • 1 can green chilies
  • 1/2 package spaghetti
  • 3 tablespoons butter
  • 1 cup chicken broth
  • 1/4 cup sherry
  • 1 cup Parmesan cheese
  • 1/3 cup Greek yogurt
  • 1/2 teaspoon minced garlic
  • 1 teaspoon cornstarch
  • salt and pepper, to taste

Directions:  Boil noodles according to package.  In a large skillet melt 2 tablespoons butter and cook chicken until no longer pink adding the green chilies for the last minute.  Remove chicken from skillet and set aside.  Bring broth, sherry, remaining butter and garlic to a simmer and whisk in cornstarch and cheese until melted.  Stir in chicken and yogurt until creamy then add noddles and toss together.  Top with pepper and more cheese if you like.

Saturday, October 20, 2012

Mango Apple Spinach Greek Yogurt Baby Food

Logan has been averaging about 1.5 fruit puree pouches each day and it comes with a pretty high price tag.  These pouches save me when we are on the go, and I have no problem spending the money on them.  However, I'm finding myself mixing them with Greek yogurt at home when I could be making them myself.  I started with Logan's favorite flavor Earths Best Pear Mango Yogurt Smoothie and I was able to make it a little healthier with spinach!!
  • 1 10 oz bag frozen mango's, thawed
  • 1 large apple, chopped and steamed
  • 1 handful baby spinach, steamed
  • 1 cup plain Greek yogurt (for younger babies substitute 1/3-1/2 cup breast milk or formula)
Directions:  Place all ingredients in a blender; cover then blend until smooth.  Freeze in ice cube trays or any freezable baby food container. 
Cookers Note:  This is really thin so sometimes I cut it with more Greek yogurt when serving, or just put it in a sippy cup when on the go!

BBQ Chicken Salad With Chipotle Lime Ranch

If this salad is offered at a restaurant I will order it.  Not that I think I am going with a healthier option but because I LOVE it.  The best part about making it at home is the Greek yogurt dressing.  Now I don't have to feel so guilty about the fat and calories.

2 chicken breasts, cooked and diced
1/3 cup BBQ sauce
1 can black beans, drained and rinsed
1 large avocado, diced
1 cup cherry tomatoes, sliced
2 small cans olives, sliced
6 cups romaine lettuce, chopped

Directions: Toss chicken in BBQ sauce and set aside. Add lettuce to large salad bowl and the black beans, olives, tomatoes, chicken, and avocado evenly on the salad. Toss with dressing or serve on the side.

Chipotle Lime Ranch Dressing

  • 1 chipotle, from can of chipotles in adobo sauce
  • 1 package ranch dressing mix
  • 1 cup plain Greek yogurt
  • 1 cup milk
  • 1/4 cup cilantro
  • 1/2 lime, juiced

  • Directions: Add all ingredients to a blender until well blended. Chill for about an hour and serve.


    Friday, October 19, 2012

    Chipotle Lime Ranch Dressing

    I came across this recipe on pinterest and sure enough I had a jar of chipotle peppers in the pantry.  I made it a little less fattening and added some more flavor.  If you have been keeping up with my blog you have probably caught on to my Greek yogurt obsession.  Finally, a great tasting guilt free ranch.
    • 1 chipotle, from can of chipotles in adobo sauce
    • 1 package ranch dressing mix
    • 1 cup plain Greek yogurt
    • 1 cup milk
    • 1/4 cup cilantro
    • 1/2 lime, juiced

    Directions:  Add all ingredients to a blender until well blended.  Chill for about an hour and serve.

    Cookers Note:  Freeze extra chipotles for another time.

    Jalapeno Popper Grilled Cheese

    To quote Ice Cube "I got to say today was a good day."  I got to spend all day with my son because I am lucky enough to work from home.  He took two LONG naps and when we went to the grocery store he waved and clapped at EVERY person who looked at him.  It was a beautiful crisp fall day here in Washington, my husband came home early from work, I put makeup on, its Thursday Night Football with the SEAHAWKS and to top it all off I got to indulge in this mind blowing sandwich. 
    • 4 slices sourdough bread
    • 1 small can sliced jalapenos in escabeche
    • 2 tablespoons butter, room temperature
    • 1/4 cup cream cheese, room temperature
    • 2 tablespoons green onions. chopped
    • 1/2 cup pepper jack cheese, shredded
    • 1/2 cup cheddar cheese, shredded

    Directions:  In separate bowl mix cream cheese and green onions together.  Butter the outside of each piece of bread and spread with cream cheese.  Add  the jalapenos on top of cream cheese and sprinkle with cheese.  Heat a non-stick pan over medium heat and grill sandwiches until golden brown and the cheese is melted, about 3 minutes per side.

    Thursday, October 18, 2012

    Double Chocolate Banana Muffins

    I have been a little obsessed with baking lately however, most of my recipes are semi homemade.  I decided I wanted to prove to myself that I can bake from scratch and I succeeded!!  Like I have said before I usually take one bite of my  baked goods and pack them up for my husband to take to work.  He has been in a new branch for a while now and he went from managing around 7-10 to I think around 30-35 people.  I can no longer just make a dozen of something and I didn't have enough ingredients to make enough for everyone at his new office so let me tell you I have already eaten my fair share.  Maybe I should invest in some mini muffin pans. 

    • 2 cups self rising flour
    • 1 cup sugar
    • 1 cup milk
    • 3/4 cup cocoa
    • 1/4 cup plain Greek yogurt
    • 1 mashed banana
    • 1 stick butter, melted
    • 1 package milk chocolate chips
    • 1 teaspoon vanilla

    Directions:  Preheat oven to 400 degrees and add muffin liners to muffin pan.  Add all ingredients except chocolate chips to mixing bowl and mix on medium speed until smooth.  Fold in 3/4 bag of chocolate chips and scoop batter with an ice cream scoop into prepared liners.  Top with additional chips and bake for 20 minutes.

    Wednesday, October 17, 2012

    Pork Fried Rice

    I had some leftover pork from a previous dinner and a friend of mine recommended making fried rice with it.  I had everything on hand so I decided to go for it.  I was pleasantly surprised and my husband loved it.

    • 1 cup rice
    • 1 cup chopped pork
    • 1 cup frozen vegetables
    • 2 eggs, scrambled (optional)
    • 1/2 cup chopped sweet onion
    • 2 cups water
    • 1 tablespoon olive oil
    • 1 tablespoon sesame oil
    • 3 tablespoons soy sauce
    • 1 teaspoon sriracha
    • 1/4 teaspoon fresh ground ginger

    Directions:  In a large skillet add olive and sesame oil and heat over medium heat.  Add onions and rice and saute until rice gets slightly brown.  Add water and bring to a boil reduce heat and add pork and vegetable.  Cover and simmer for about 15 minutes or until rice is tender.  In a seperate pan scramble eggs.  When rice is tender add eggs, soy sauce, sriracha, and ginger and stir until completely coated.

    Tuesday, October 16, 2012

    Rocky Road Cake Cookies

    Fact:  I hate chocolate cake.
    Fact:  I love chocolate cake cookies.
    When I was getting ready for labor and delivery our Doula told us to come up with a code word/saying that would act as me asking for an epidural.  This would have to be said three times before they would even consider giving it to me because we were planning for all natural.  This code had to be something that your spouse would know you were never say/ask for in a normal situation.  I used "I want chocolate cake" because my husband knows how much I hate it.  I decided to make chocolate cake cookies a while back because I figured I would dislike them too however, I found myself eating a majority of them because they taste so much like Grandma Cookies!!

    • 1 box chocolate cake mix
    • 1/3 cup vegetable oil
    • 2 eggs
    • 1/4 cup chopped walnuts
    • mini marshmallows

    Directions:  Preheat oven to 350 degrees.  In a mixing bowl add all ingredients except marshmallows and mix until smooth.  Drop cookies by the spoon full onto a cookie sheet.  I would only do 8 per sheet because they puff out pretty good.  Flatten the cookies lightly with a spoon and add 5 marshmallows on top.  Bake for 10 minutes and let cool on cookie sheet. 

    Monday, October 15, 2012

    Fast and Easy Salsa

    Chips and salsa are one of my all time favorite snacks.  If I really didn't care about my weight I would literally eat them everyday.  I love adding shredded cheese or avocados to it.  My husband thinks I am crazy when I add shredded cheese, but I love it.  This recipe is so simple and I usually have all the ingredients on hand.  I adapted this recipe from The Pioneer Woman!

    • 1 12 oz can tomatillos, drained
    • 1 10 oz can diced tomatoes with green chilies
    • 2 medium jalapenos, chopped
    • 1 small sweet onion, diced
    • 1/2 bunch of cilantro
    • 1 teaspoon garlic, minced
    • 1/2 lime, juiced
    • 1/4 teaspoon cumin
    • Pinch of salt and pepper

    Directions:  Combine all ingredients into a food processor and grind to your desired consistency.

    Thursday, October 11, 2012

    Shrimp Scampi Pasta

    This was delicious and so simple to put together.  I love that the sauce is so light and doesn't weigh you down like an Alfredo.  Definitely a new one for my rotation!

    • 1/2 pound angel hair pasta
    • 1 lb shrimp, peeled
    • 1 cup chicken broth
    • 1 lemon, juiced
    • 1 cup cherry tomatoes, sliced
    • 1 cup parmesan cheese
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 1 garlic clove, minced
    • 1/4 teaspoon crushed red pepper
    • salt and pepper to taste

    Directions:  Boil noodles according to package.  In a large skillet saute shrimp in olive oil ,1/2 lemon juice and garlic.  Cook until shrimp is pink and set aside.  In same skillet stir in chicken broth, butter, red pepper, parmesan and remaining lemon juice until cheese is melted.  Stir in pasta and top with shrimp, salt, and pepper.

    Wednesday, October 10, 2012

    Snickerdoodle Cake Cookies

    This are simply divine!!  I really could eat them all.  I am so glad my husband is taking them out of the house tomorrow.  They are like individual snickerdoodle cakes.  AMAZING
    For Cookies:
    • 1 box white cake mix
    • 1 stick butter, melted
    • 1 egg
    • 1 teaspoon vanilla
    • 3 Tbsp flour
    • 1/4 cup sugar
    • 2 teaspoons cinnamon
    Directions:  Preheat oven to 350 degrees.  Mix all cookies ingredients until smooth.  Roll batter into 1 inch balls and roll in the cinnamon sugar coating.  Place on cookie sheet and lightly flatten.  Bake for 8 minutes and let cool on cookie sheet.

    Tuesday, October 9, 2012

    Pico De Gallo Burgers

    When I was younger my Dad would always make Pico De Gallo for us.  Sometimes he would add fresh roasted corn and my favorite was when he would add fresh bay shrimp.  SO YUMMY.  Whenever we had any leftovers I remember him just rolling it into burger patties and I guess I was missing my Daddy because I have been craving all of his specialties!!  So excited I am going to visit him this weekend.

    • 4 buns of your choice
    • 1 lb ground beef
    • 1 cup Pico De Gallo
    • 1 teaspoon olive oil
    • 2 avocados, chopped
    • 4 slices pepper jack cheese
    • lettuce
    • pinch of salt, pepper, and cumin

    Directions:  In a mixing bowl add beef, seasonings, olive oil and 2/3 cup Pico De Gallo.  Mix together and form four burger patties.  Heat skillet over medium heat and lightly coat with non stick spray.  Add patties and cook for about 4 minutes on each side adding cheese slices for the last minute to melt. (This can always be made on the BBQ)  I was just cold and did not want to go outside!  In a separate bowl add avocados and remaining Pico De Gallo and mix together leaving it a little chunky.  Add burger patties to bun and top with lettuce and guacamole!

    Monday, October 8, 2012

    Baked Catfish Sandwich

    Have I mentioned how addicted I am to all of the cooking channels?  I seriously watch them all the time.  I cant even tell you how many ideas and great cooking tips I have learned from it.  So I guess watching lots of TV isn't that bad if you are learning right?  Sandra Lee made a catfish dish the other day and I had to try it!

    • 2 catfish fillets
    • 1 cup buttermilk
    • 1 cup panko breadcrumbs
    • 1 teaspoon blackened seasoning
    • 1 teaspoon cajun seasoning
    • Hoagie Rolls
    • tomato
    • lettuce
    • tartar sauce
    • pepper, to taste

    Directions:  Preheat oven to 350 degrees.  In a large ziploc bag add buttermilk, seasonings and fish.  Marinate for 30 minutes in the fridge. Add panko and pepper to taste to a shallow dish.  Remove fish from bag and coat with panko.  Place coated fish on a cookie sheet coated lightly with olive oil.  Spray the top of the fish with olive oil and bake for 15 minutes.  While fish is cooking spread tartar sauce on both sides of the hoagie rolls and add lettuce and tomato.  Top with cooked fish and serve.

    Thursday, October 4, 2012

    White Chocolate Fluff

    This was incredibly airy and fluffy.  I was intending on it being a mousse but fluff sounding more like it.  Definitely delicious but it is very very rich.  Next time I might try adding crushed oreos or just using it as a dip with animal crackers or Nilla Wafers. 
    • 1 bag white chocolate chips
    • 1/2 cup milk
    • 1 cup heavy whipping cream
    • 1 tablespoon powdered sugar
    • 1 teaspoon vanilla
    • chocolate shavings, optional
    Directions:  In a medium saucepan heat milk until hot stirring constantly.  Add chips to a bowl and pour hot milk over the top.  Let sit for one minute then stir until chips are all melted and mixture is creamy.  Cool in refrigerator until it thickens but does not set.  In a mixing bowl  whip heavy whipping cream,  powdered sugar, and vanilla until peaks form.  Gently fold in chocolate mixture and let set in refrigerator for about an hour.  I used a Ziploc bag to pipe into glasses.

    Wednesday, October 3, 2012

    Broccoli Cheddar Soup

    I was at the store the other day and I walked by the fresh soups and all I have been craving since then is this soup.  It's so comforting and the most delicious thing ever.  This recipe is great and I will be making it many more times to come.

    • 2 large broccoli florets, chopped
    • 3 cups cheddar cheese
    • 1 cup parmesan cheese
    • 1 yellow onion, diced
    • 1 stick butter
    • 1/3 cup flour
    • 4 cups chicken broth
    • 1 1/2 cups milk
    • 1 1/2 cups heavy cream
    • 2 cup shredded carrots
    • 1 teaspoon  paprika
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon cinnamon
    • salt and pepper, to taste

    Directions:  Melt butter in a pot over medium heat, then add onions and carrots. Cook for 3 to 4 minutes, then sprinkle, flour, paprika, and cayenne pepper, over the top. Stir to combine and cook for about a minute, then pour in broth, milk, and heavy cream. Add cinnamon, then broccoli, and salt and pepper to taste.  I use lots of pepper!  Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.  Use a potato masher and mash the broccoli and carrots to your desire.  You can also run it through the blender.

    Tuesday, October 2, 2012

    Philly Cheesesteak Sloppy Joes

    As I was watching the Eagles and Giants game on Sunday Night Football they showed lots of local Philly Cheesesteaks and they looked so good.  I stumbled across this recipe and adapted from it.  I will for sure be making these again and with the leftovers my husband suggested I put it over the top of white rice and brown gravy.  Looks like I will have a post for tomorrows night dinner as well!

    • 4 hoagie rolls
    • 8 slices of provolone
    • 1/2 teaspoon garlic, minced
    • 1 tablespoon olive oil
    • 1 pound ground beef
    • 1 onion, thinly sliced
    • 1/2 cup pepperoncinis
    • 2 tablespoons steak sauce
    • 1 tablespoon worchestershire
    • 1 cup beef stock
    • Salt and ground black pepper 
    Directions:  In a large skillet add olive oil and heat on medium heat.  Saute onions and garlic until onions are a little soft then add mushrooms.  When mushrooms begin to shrink add pepperoncinis and saute for about a minute stirring frequently.  Remove a quarter of the veggies and set aside.  Add ground beef to skillet and brown.  Stir in steak sauce, worchestershire, and stock and bring to a boil.  Season with salt and pepper, turn down heat to a simmer and let sit until it thickens.  Place rolls on a cookie sheet and lay cheese on the top side and place in broiler until cheese begins to bubble.  Remove and top with beef and set aside veggies. 

    Cookers Note:  I put the leftover meat on top of white rice with some beef gravy.  It was really good and a great way to get rid of the leftovers. 

    Monday, October 1, 2012

    Sweet Potato Fluff

    So when I started this recipe I was intending to make twice baked sweet potatoes and I failed.  The skins totally fell apart so I just added the filling into my corningware and went with it.  My husband is not a fan of sweet potatoes unless they are loaded with sugar so I added a little goodness on top!  I thought they looked like little pumpkins before baking so I left it alone.  After being baked it looked ridiculous but tasted scrumptious.  HUSBAND APPROVED 
    • 1 sweet potato
    • 1/4 cup applesauce ( I totally used 1 jar of apple baby food )
    • 1/4 cup butter
    • 1 egg
    • 1/2 teaspoon vanilla
    Topping Ingredients:
    • 1 tablespoon softened butter
    • 2 tablespoons brown sugar
    • 1 tablespoon flour
    • 1/2 teaspoon cinnamon
    Directions:  Preheat oven to 350 degrees and bake sweet potato for one hour or until soft. Remove skin from potato when cool enough to touch. In mixing bowl add applesauce, butter, egg, vanilla, and sweet potato.  Mix until smooth and pour into greased baking dish. In separate bowl add all topping ingredients and mix with a fork until crumbly or roll in a ball like above.  If you make a crumble just sprinkle over the top of potatoes.  Bake for 30 minutes at 350 degrees.