Smoky Chicken and Corn with Honey Butter

1 stick unsalted butter, at room temp

2 Tbsp honey

kosher salt and ground pepper

2 ears of corn, shucked and cut into 1-inch pieces

8 oz shiitake mushrooms, stemmed and thinly sliced

1 bunch scallions, trimmed and cut into 2-inch sections

4 springs fresh thyme

4 skinless, boneless chicken breasts (6 – 8 ounces each)

½ teaspoon sweet smoked paprika

1.     Preheat grill to medium high. Mix the butter, honey, ½ teaspoon salt and a few grinds of pepper in a small bowl.

2.     Tear off 4 large sheets of heavy-duty foil. Divide the corn evenly among the sheets, placing it off to one side. Top with the mushrooms, scallions and thyme. Season the chicken with salt and the paprika and place on top of the vegetables. Place a heaping tablespoon of the honey butter on top. Fold the other half of the foil over the chicken and vegetables and fold the ends twice to seal, leaving room for heat to circulate.

3.     Grill the foil packets for 8 minutes. Flip the packets, gently press and cook 6 more minutes. Flip back onto a platter to rest 3 minutes. Carefully open the packets and top with the remaining honey butter.

**This is not my recipe, received from a friend who found through a magazine but unsure where it came from.

Ground Chicken Chili

First time I've ever made chili and I think it's going to be pretty darn good...

1 lb ground chicken
1 can red kidney beans
1 can pinto beans
1/2 large yellow onion (chopped)
1 stalk celery (chopped)
2 small cans tomato paste + 2 cans water
15 oz tomato sauce
Garlic (minced)
2 teaspoons chili powder
1 teaspoon crushed red pepper flakes
olive oil

I'm horrible at measuring so these measurements are guesstimates based off a few recipes I researched.

Saute onion, celery, and red pepper flakes in olive oil (a couple tablespoons) until tender

Add ground chicken and garlic and cook until chicken is no longer pink

Meanwhile, rinse the beans (you can choose any beans you want).

Once chicken is cooked through, add the beans, tomato sauce, tomato paste, water, and chili powder.

The recipes all say to cook until heated through but I went ahead and simmered for about 40 minutes, while I cooked up some basmati rice to go along with it!

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Chicken Salad

Awhile ago I found this amazing recipe for chicken salad and thought I'd make a batch up today. It's so tasty! Took it to a couple of amazing friends for lunch and didn't have any complaints. One guy did say he wasn't sure about the grapes but after tasting it that he liked it. So, if you are not sure about the grapes... try a bite and add half a grape to it. I promise, unless you absolutely hate grapes, you will love it. I did add toasted almonds to mine too...  

• 3 cooked chicken breasts, chopped
• 1 or stalks celery, chopped- about 3/4 cup
• 2 green onions, chopped
• 1/2 cup seedless grapes, halved
• 3/4 cup dried cranberries
• 3/4 cup salad dressing, such as Miracle Whip brand
• 2 Tablespoons coleslaw dressing (Marzetti's is good)
• 1 teaspoon each- paprika and seasoning salt
• Coarsely ground black pepper, to taste

Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight. 

I didn't follow the exact measurements. I add to my taste. I did use a rotisserie chicken in place of the 3 chicken breast. Add the mayo slowly so you do not add too much. 

Buon Appetito!

Braided Spaghetti Bread

One of my co-workers bring this amazing looking concoction for lunch every once in awhile. I found this recipe and decided to give it a try this weekend. I started with an all day preparation of my Grandma's Sauce. She taught me how to make this when I was about 18 or 19 years old. My favorite memory of my grandma was going to her house when she would make sauce and meatballs. As soon as I'd get to her house, I'd have a bowl of sauce and a meatball with garlic bread! Got to love an amazing, loving, Italian Grandma!

Dinner for the first night included chicken and pasta. After I used sauce for the chicken, I added hamburger and sausage to the sauce. 

For the next night, I attempted the Braided Spaghetti Bread (yes, spaghetti in a garlic bread). 

First, I used Rhodes Rolls (12). I left them out for about 5 hours to rise (they were frozen). I placed them on parchment paper as they rose so it was easy to roll out once they had risen. With the sauce being made, I cooked up some pasta (spaghetti), about 6 oz. Mixed the meat sauce and pasta until it was nicely coated. The recipe I was following said to roll the dough out to 12x16. Place the spaghetti down the center of the dough and I added a little extra sauce. I also added mozzarella cheese on top of the sauce. Finally cut about 1" strips on both sides of the dough and 'braid' the strips over the top of the spaghetti. Brush the top with an egg white and sprinkle it with garlic salt and parmesan cheese. Bake at 350F for 30-35 mins. 

 Buon Appetito!

Pulled Pork

So I searched for recipes on pulled pork and I came across a few but most were very similar. I opted for the 'easier' versions that included about 3-4 ingredients. I researched the best part of the pork for pulled pork as well. And for those of you wondering, for pulled pork the best part to use is the butt or the shoulder.

So here is what I came up with. It was tasted and approved...

7 lb. pork shoulder/butt
Lawry's Seasoning
20 oz bottle of coke
Sweet Baby Ray's Honey BBQ Sauce (I used almost 46 oz, see below)

I seasoned the pork with Lawry's Seasoning and placed it in a gallon zip lock bag (yes it fit). Poured the 20 oz of coke into the bag and placed the pork in the refrigerator. I left the pork in the fridge for about 5-6 hours. Since I was serving this for lunch, I started the process about 6 pm the night before. I was still up at midnight and so I placed the pork, with the coke, in the crockpot and let it cook on low all night. At about 8:30 am (8-1/2 hours later) I pulled the pork out and shredded it. It pulled easily off the bone and away from the fat. After shredding, I put the pork back in the crockpot. {this is where crock pot bags come in handy... I pulled the one out with the fat and coke and replaced a brand new one for the shredded pork and bbq sauce, simple and easy... no mess). I used A LOT of BBQ sauce, about 46 oz of bbq sauce. Use the whole 28 oz bottle first then add more until you decide there is enough.

*I don't feel like the lawry's seasoning really did anything except waste my seasoning. So I'll leave that one up to you. I will probably leave that out next time. Someone else mentioned cooking the pork with an onion. I'm not a huge fan of onions but I may try it that way next time.

Buon Appetito!

Grilled - Pork Chops, Asparagus, and Pineapple

Pineapple Pork Chops

1/2 cup soy sauce

1/2 cup brown sugar

Pineapple Juice from a 20 oz can of sliced pineapples (separate the pineapples for grilling later)

Garlic Salt (I just sprinkled in garlic salt, did not measure)

Pork Chops (I used 6, thinly cut pork chop)

Mix all of the ingredients together in a gallon sized zip lock bag. Refrigerate over night. 

When you are read to grill, make sure the grill is super hot. Place chops on grill and over for 1 minute. Open lid, shift pork chops about half a turn. Cover lid for another minute. Now flip the pork chop over and repeat. This method I found is for thin pork chops and it worked great! While grilling, brush the marinade over the pork chops. 

Grilled Asparagus

Asparagus

Olive Oil

Salt

Wash and cut ends off asparagus. Using about 2 TBSP of Olive Oil, drizzle over asparagus then add salt (I use sea salt). Turn asparagus in olive oil, add more salt.

On the same grill (super hot) (I added the asparagus first because it took a little longer to cook), place asparagus and turn for 5-10 minutes {be careful not drop the asparagus between the grill}. Once the asparagus is charred and tender, take off the grill. 

Grilled Pineapple

Using the canned pineapple (yes, fresh would be 100% better), place on the hot grill. Brush with the marinade. Grill until charred marks in the pineapple and turn over, using marinade again. 

Buon Appetito!

Stir-Fry - chicken, zucchini, mushroom, and rice

I was going through my pinterest boards today for a good idea for dinner. There was a recipe for Chicken Cashew but it had to simmer in the crockpot for 3-4 hours. I didn't get in started in time so I decided to do my own thing. I have to say, it's not bad... not at all. 

I went to the store and picked up some chicken - they had it already cut thin and small, perfect for stir-fry. Ok, seriously, I will be buying my chicken like this as much as possible! I  have an extra container for piccata chicken later this week and it will be absolutely no work! Thank you Fresh and Easy for making my dinner nights so much quicker!

I also picked up some zucchini and mushroom. Mushrooms were already sliced so all I had left to do was slice the zucchini - that is simple!

Next, I put the basmati rice on (2 cups water to 1 cup rice). Bring the water to a boil, add rice. Bring back to a boil then simmer for about 45 mins. 

20 minutes prior to the rice being done- heat a pan with sesame oil (I added olive oil too but I think next time I'm just going to do all sesame oil). Toss in the chicken (I seasoned it, while in the pan, with salt, pepper, and garlic salt {next time it will be fresh garlic, I wasn't prepared}). Cook chicken. 

I removed the chicken from the pan then added the zucchini and mushroom. Sauteed until soft. 

This is when it hit me... why not add some of the ingredients of my original recipe. So I grabbed the soy sauce and brown sugar. I just dumped as much as I though necessary in the pan. Then, I remembered some recipes add worcestershire sauce, so I put a little of that in the pan too. All while still cooking the veggies. The sauce was boiling... I was excited. So I tossed the chicken back in to cook for a couple of minutes. 

My rice was done, so I removed it from the heat and set it to the side. Grabbed a bowl and made my dinner. 

It's actually pretty good. A little sweet and a little tang... not bad for a impromptu dinner night! I am hoping it's only better tomorrow for lunch!

Marinara recipe

So this is not my grandma's recipe, my typical sauce that I make. However, it's pretty simple and not bad. I would definitely make this prior to picking up a jar in the grocery store. 

1/2 yellow onion
2 carrots
2 14.5 oz can diced tomatoes (I use Fresh and Easy's diced tomatoes in herb Italian, something like that... very good though)
2 tbs of olive oil
Hand full of basil
Salt and pepper

Sauté onion and carrots In olive oil until tender. Add two cans of of tomatoes with salt and pepper to taste and simmer until reduced (takes about 1.5 hours on low). Chop up basil and add to pot while simmering. Once sauce looks done, use hand blender for creamy texture. Add with pasta and enjoy :)

Tonight I added ground hamburger meat and poured it over Tortellini. 

Sage and Balsamic Pork, Mashed Potatoes, and Biscuits with Parmesan and Butter

Dinner for the night: 

Sage and Balsamic Pork

Mashed Potatoes

Biscuits with Parmesan & Butter

Sage and Balsamic Pork or Chicken

1 lb. of boneless pork rib, loins or 3 boneless chicken breasts

4 thin slices of prosciutto (sliced)

½ onion (sliced)

1-2 garlic cloves (minced)

6-10 sage leaves

1 bay leave

1/2 cup of balsamic vinegar 

1 cup of chicken stock

1 can of diced tomatoes (Italian blend)

1-2 tablespoons of butter

Salt and pepper to taste

In a crock pot add all ingredients set low for 8-10 or high for 4-6 hours. Add more salt and pepper to taste once cooked. Serve with mashed potatoes or rice.

Biscuits with Parmesan & Butter

3 tablespoons Butter, melted

1 teaspoon garlic powder

1/2 teaspoon dried parsley

1 teaspoon onion powder

1 tablespoon grated parmesan cheese

1/3 cup shredded mozzarella cheese

1 can of biscuits

Preheat oven to 425. Melt butter and add garlic, parsley, onion, and parmesan. Put in a 9" baking ban. Sprinkle cheese on top of melted butter mixture. Layer biscuits so they lay tightly together. Bake for 12 minutes and let set for 3 minutes. Turn baking pan upside down on a serving dish. 

Just a little brownie with a twist

If you haven't check out Pinterest, you should because it's the best way to 'bookmark' your favorite things.  I've always used 'my favorites' to bookmark website but what I love about Pinterest is it actually bookmarks the exact recipe, photo, diy, and even the exact link to specific items that you would eventually like to purchase (like this).

So, I came across this recipe... something about chocolate chip cookie dough, oreo's, and brownies. Uhmmm... is this not everyone's 3 combinations??? Well, ok, almost everyone... but still, someone called these slutty brownies. I like that name but I called them a little bit of Heaven. You can call them whatever you'd like!

Here is what you'll need:
1 package of chocolate chip cookie mix (you can also use the cookie dough in the tub, tube, or make your own)
1 package of oreo's (I tried it with normal oreo's and what's nice about this is you'll have some left over. Then, I tried it with double stuffed. You won't have any left over but it will taste better in the recipe)
1 box of brownie mix (follow the instructions on the box)

Now... I am going to give you an amazing tip: use parchment paper to line your pan because it will be so, so, so easy for you to get the 'brownies' out of the pan. Plus, there is less mess... now that in itself could be a little like a heavenly tip!

Here is what you do:
Mix your cookie dough and spread it in the bottom of a 9"x13" baking pan (I use my Pampered Chef baking stone and parchment paper)

Layer the Oreo cookies on top of the cookie dough

Mix the brownie mix and pour on top of the cookie dough and Oreo's.

Bake at 350f for 30 mins

 I began to think of some other ideas you could do with this recipe and one thing came to mind... Nutter Butters! You could use chocolate chip cookie dough, peanut butter cookie dough, and even sugar cookie dough... You could also use (as mentioned) Nutter Butters, any variety of the Oreo's, and you know those so good lemon creme sandwich cookies? Yeah... you could use those! I haven't come up with too many ideas for a replacement with the brownie mix but I pretty much think most things will taste good with the brownie mix on top or even try a blondie brownie mix for the top.

Enjoy!

Honey Chicken Enchilada's

So a friend of mine mentioned this recipe "Honey Lime Chicken Enchiladas"... they sounded sensational... so I asked for the recipe. You can decide for yourself and all I have to say is they are a combination of yummy, amazing, divine, delicious, the list can go on. Seriously, who would have thunk something this simple could be that great!? You can bring some to work to share with your cube-mate if you'd like... I do. You can invite family over or bring some to your mom, just because you're nice that way. Try them... I dare you!

1/3 cup honey

1/4 cup lime juice

1 Tablespoon chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (or pick up a rotisserie chicken from the grocery store ... don't add the skin though)
8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)

1 pound monterey jack cheese, shredded

2 cups green enchilada sauce (or be like me and pick up the 'big' can of green enchilada sauce)

1/2 cup heavy cream

Preheat oven to 350 degrees.

Mix the honey, lime juice, chili powder, and garlic powder together and toss with the shredded chicken. Let it marinate for at least 1/2 hour in the refrigerator. (actually, I shred the chicken first, then add everything else)

Spray a 9X13 pan with cooking spray (or use your Pampered Chef baking stone, no spray needed). Pour enough enchilada sauce on the bottom of the pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with the cream and leftover chicken marinade (yes, use the same bowl). Pour sauce on top of the enchiladas and top with reserved cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top (I bake it for 50 - 60 mins, much better).

Enjoy!

Peanut Butter Cups

Years ago, like when I was in high school, I had come across a recipe for peanut butter cups. They were AmaZing... peanut butter, butter, powdered sugar, and vanilla mixed together and put in the bottom of a 9x9 baking dish then poured melted milk chocolate chips on top.

Placed in the refrigerator... delish!

Well, I came across a recipe about a month ago that brought back that mouth watering treat that I had long forgotten about. These had a twist though, someone mixed rice krispies into the peanut butter... yes, just went you thought chocolate and peanut butter couldn't get any better!

Here's the recipe...

Ingredients:

1 1/4 cups smooth peanut butter

1/4 cup butter, room temperature

1 teaspoon vanilla extract

1 cup powdered sugar

1 1/2 cups Rice Krispies cereal

1 3/4 cups milk chocolate chocolate chips

(I suppose you could use semi-sweet if your heart desires, mine does not)

You could do this a couple of ways:

1) You could use a 9x9 or 9x13 baking pan and put the peanut butter mixture on the bottom (see below), then melt the chocolate chips and poor on top. This is hard to cut into 'bars' though (now that I'm remembering... so I'd go to the next idea of how to serve)

2) Use a mini-muffin pan (I am still not sure where my mini muffin pans are and since I was taking these to work, I used one of those 9 x 13, throw away foil pans with a lid you can pick up at the grocery store... I put mini muffin liners in the pan {see below} If I was using a muffin pan, I'd still use liners because I don't want anything too messy, so go with liners... by the way I found the cutest (Christmas) mini muffin liners at Macy's I need to go back if I plan to make these for Christmas).

Pre-heat the oven to 350. Place chocolate chips in each liner and bake for 5 mins. Press the chocolate chips to smooth out the top, use a spoon to do this. (I put mine in for a few extra

minutes because I was hoping they would have melted more... I don't recommend doing that). You could also melt the chocolate then pour it into each muffin cup, I'm actually going to try it this way next time... maybe a little at a time so it does not harden before I get to the end.

Now for the Peanut Butter Mixture:

Mix the butter and peanut butter. Mix in the vanilla, then the powdered sugar. Now, mix in the rice krispies cereal. Place on top of the chocolate and refrigerate.

It's really that simple and you can even make these while making dinner (in a crock pot) and doing homework... all because you promised co-workers you'd bring in a treat for the next day. I don't recommend making those types of promises when you have a final and paper due all in the same weekend... just saying.

Enjoy!

Cherry Cake Pops

My second attempt at cake pops.

I tried a Cherry Chip cake mix with cream cheese frosting

Dipped in white chocolate

How to make these scrumptious little treats:

1 box of cake mix

1 can of frosting

Bake the cake according to the directions on the box

Let it cool

Crumple the cake in a large bowl

Mix in the frosting

Roll the mixture into round balls

In the past, I just put the balls into the freezer

Next time though, I'm going to try putting them on sticks

Then putting them in the freezer

Melt chocolate

Dip Cake Pops into chocolate

So I am not the best at this dipping thing. It could be because I'm using chocolate chips instead of melting chocolate? Anyone??? I did find that using the sticks is helpful; however, these cake balls seemed to stay very moist {yeah, I know many people do not like that word... sorry but it's the only way I can think to describe it}. I just need more practice with the dipping! You can decorate them in so many ways. I'm too lazy to do the drizzle, sprinkles, ect., so with me you just get plain. You can also mix up the flavors. I did one before with a yellow cake mix, chocolate frosting, dipped in a mixture of chocolate chips and butterscotch chips (half and half). Those are my favorite so far. Let me know if you have any other suggestions or flavor ideas! Also, I created my own little box to hold the Cake Pops but I hear that Bed, Bath, and Beyond may have something coming in so you can display these yummy treats a little nicer than on a Jessica Simpson shoe box! Hey- it will work for now though!

Merry Christmas

I hope you all had a wonderful Christmas.

Traditions stayed the same for me as I went to Gold Canyon on Christmas Eve night to spend time with the girls. We had a good time. They both got a 2009 calendar (tradition), a singing toothbrush (they were totally excited), and a toy (Morgan a Hannah Montana Barbie and Faith a Fur Real Tiger). Not to mention the Wii at my house including a couple of games they have yet to open! And no, I did not get a new puppy. The one I am holding is up for adoption so if anyone is interested, let me know. She is absolutely adorable... oh how I want to bring her home but I am sticking to my rule of only labs from now on (that's when I am actually ready for a new dog).

Dixie and I

A yummy desert I made {Thanks to Cherrye at My Bella Vita for the recipe! This was a great hit and so easy to make. I even made it again for Christmas day at my aunt and uncle's house}

Morgan {This is one of my favorite pictures of her, she is beautiful!}

Morgan with her Hannah Montana calendar.

Faith opening up her Fur Real... I love the look on her face in this one.

Faith with her calendar of puppy's, kitty's, and bunny's

Morgan, Faith, little Faith, and I {Little Faith is Susie's daughter. She is a doll and wants to spend time with the girls and I... I'm trying to keep it just the girls and I but every once in awhile definitely try to include her. I will always be the aunt who has gum...}

At my mom's house on Christmas morning. I went over to put the mud pie and fruit salad together while my mom finished the hard boiled eggs. She has never carried a purse but recently has been carrying a small bag around that she puts stuff in. I thought it was time for her to have her own official Coach purse. This is a little bigger than what she is used to but I think with time, she'll get use to it. Well, at least I LOVE it {she secretly does too}!

Finally, my fruit salad for Christmas day. Very simple and extremely fabulous!

1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
1 (21 ounce) can cherry pie filling
3 medium firm bananas, cut into chunks
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped nuts (I used almond slivers)

{I added strawberries, grapes, apples, and extra pineapple}

In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple {additional fruit} and nuts.

Have a Happy Weekend!