Chicken Pot Muffins Recipe Alright y’all. It’s the last week in the H-E-B Meal Maker Challenge and soon I’ll be done begging for votes. I can’t thank you ALL enough for voting for me. But, let’s get to the recipe. When I first learned that this weeks special ingredient was H-E-B Frozen Vegetables, I was anything but inspired. And then it happened. I remembered doing my Pepperoni Pizza Muffins and decided to do something along the same lines — except reinvent the Chicken Pot Pie into a Chicken Pot Muffin. And that’s what I did. Chicken Pot Muffins A new twist on the Chicken Pot Pie. Author: Crystal @ SimplyBeingMommy.com Recipe type: Main Serves: 8 Ingredients 1 tbsp butter, melted¼ tsp garlic powder¼ tsp black pepper2 cooked chicken breasts, diced1 bag (16 oz) frozen vegetables2 cans (10 oz) cream of chicken2 cans (8 ct) flaky butter tastin biscuits1 tsp italian seasoningnonstick cooking spray Instructions Heat oven to 375.Cook frozen vegetables as directed on the bag. Notes Oh, and don’t forget, you can vote once per day!
Caprese Baked Egg Cups I learned five things yesterday. 1. Having a cocktail after making a freakishly giant mess in the kitchen helps calm the stress of cleaning up AND makes it go faster… or just makes you forget how long it takes? 2. 3. iChatting with loved ones in another state after a big cocktail (oops I know… I left out the part about how big it was in #1) is awesome. 4. 5. Geez. All hangovers and unrealistic, dreamy 2002 relationships aside, these baked eggs are where it’s at. Well, I totally thought that and I was totally wrong. Caprese Baked Egg Cups makes 4 cups [2 x 3 1/2 in ramekins] 4 or 8 eggs (depending on if you want 1 or 2) 1 pint grape tomatoes, halved 3-4 ounces mozzarella cheese, chopped (I used marinated mozz from Trader Joe’s, hence the seasoning) 8-10 fresh basil leaves 2 teaspoons cream or milk salt and pepper softened butter Preheat oven to 350 degrees F. Butter each ramekin and fill with a few pieces of tomato, cheese and basil. I want a mimosa.
WhipperDish: Chocolate Ganache Blocks I admit it…I am a chocolate LOVER!! I will take it in all forms, but I especially love this recipe. It’s perfect on its own, but lovely when added to some warm milk to make the most heavenly hot chocolate! Add some homemade marshmallows and you’re all set for a cozy winter night! Chocolate Ganache Blocks {Click here to print the recipe} 1/2 cup of heavy cream 14 oz. can of sweetened condensed milk 3 cups of semisweet chocolate chips 1 teaspoon vanilla {or any other flavoring that you would like, e.g. hazelnut, peppermint, coffee, or whatever would be good with chocolate} Using a double boiler, (I use a heat-safe bowl on top of a sauce pan) place 2-3 inches of water in the sauce pan. Heat the cream and the sweetened condensed milk in the bowl of the double boiler. Once warm add the chocolate and gently melt. After about 10 minutes, whisk mixture until thick and smooth. Whisk in the flavoring and pour into a parchment or foil lined 8x8 in. dish.
Better Than Sex? have heard of the cake affectionately known as Better than Sex , but I had never made it. So on the last day of school this year, I made one for a co-worker’s birthday. This was so easy to put together and it’s the perfect cake for potlucks. Sweetened condensed milk, caramel sauce, and hot fudge, all poured over a chocolate cake that has been poked with holes. What could be better??? It’s just sinful! Recipe Type: Dessert Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 12 Using a cake mix makes this a simple cake, perfect for potlucks and BBQs 1 German chocolate or other chocolate cake, baked, 13x9x2-inch3/4 cup fudge topping3/4 cup caramel or butterscotch topping3/4 cup sweetened condensed milkchocolate covered toffee bits1 tub of whipped topping Bake cake according to directions. This post is linked to the following blog parties: Tagged as: cake, cake mix, caramel, chocolate, easy
Spanakopita Bites Buttery, flaky phyllo appetizers are especially popular in my family. I guess I can't blame them since who can resist buttery, flaky phyllo dough anyway?! My mother in law requested these Spanakopita Bites as an appetizer for the birthday party she was throwing for her husband. Spanakopita Bites recipe adapted from CBSrecipe yields 60-72 mini muffin sized bites 1 Tablespoon vegetable oil 1 small onion, chopped 3 green onions, chopped 10 ounces frozen chopped spinach. thawed and squeezed dry 4 to 6 ounces domestic feta cheese, crumbled 1 cup cottage cheese OR ricotta cheese OR cream cheese 1 egg Salt and pepper to taste 1 pound phyllo, thawed 8 tablespoons butter (1 stick), melted 2 tablespoons vegetable oil Preheat oven to 375 degrees Heat 1 tablespoon of oil in medium skillet over medium heat. Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Combine the remaining butter and oil and set aside until ready to use. Remove the phyllo dough from the package and stack up.
idaho sunrise (baked eggs and bacon in potato bowls) I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Pizza Swirl Bread I have good news and bad news. The good news is… I made you bread. It tastes like pizza. It’s swirled with piles of grated provolone and spicy pepperoni and a nice little mixture of Italian seasoning [...that came out of a tube]. The bad news is that it disappeared. Like… all of it. At best I could dig the foil out of the trash for you that enveloped this loaf for a full 13 minutes before complete domination took over. See, bread if my favorite thing to make. I want to dive headfirst into this pepperoni roll on steroids and doggy paddle through every cheesy swirl. Pizza Swirl Bread [adapted from martha stewart.com] makes one loaf 4 tablespoons butter 1/3 cup milk 1/4 cup warm water 2 1/4 teaspoons active dry yeast 1 teaspoon sugar 1 large egg 2 1/4 cups all-purpose flour 1/2 teaspoon salt 2 garlic cloves, minced 6 ounces provolone cheese, freshly grated 4 ounces grated parmesan cheese 20-30 slices pepperoni, or however much you would like 1/3 cup tomato sauce, or more if desired 1. 2. 3. 4. 5. 6. 7.
Balsamic Pot Roast (in the Crock Pot) A couple of months ago I was reading a Taste Of Home magazine while in the waiting room at my son's orthodontics appointment, and I came across a recipe for Balsamic Braised Pot Roast. I made a mental note of it and filed it away in my brain for later use. This week, as I was struggling for dinner ideas, that recipe popped into my head. I prefer to cook my pot roasts in the slow cooker, and I knew Tuesday would be perfect since I had lots of errands to do after work that day. Ah, the smell was amazing when I walked in the door that night. The balsamic made a huge difference in flavor AND I do believe it helped to tenderize the meat as well. While I prefer to cook my pot roast in a crock pot, I do think it's essential to sear the meat first. *If you want to shorten the cook time for this, cook it on high for 6-7 hours.
A brownie by any other name… Love brownies. Love their shiny, flaky top that shatters into micro-thin shards that shower onto your fingers as you eat. Love their dark, gooey center. Their “chocolate nirvana” flavor. Sometimes can’t deal with the bake, wait to cool, cutting into squares messiness and fuss of brownies. Want something I can enjoy within 5 minutes of its exit from the oven. Every time I make these cookies (which, truth be told, is quite often), I think of a former colleague, Ana, who left King Arthur last year in order to be a full-time mom to her 2-year-old twins. The test kitchen bakers loved Ana. Ana still visits occasionally, 2-year-olds in tow. And when she does, she’ll invariably nose out any chocolate, and treat us to her classic reaction: “Perfect! These cookies are basically brownies: flat, round, 2 ½” brownies. First task: Combine the chocolate and butter. Melt in the microwave till softened… …then stir till smooth. Stir the chocolate into eggs and sugar, which you’ve beaten together. Buy vs.
Homemade Soft Pretzel Bites Homemade Soft Pretzel Bites On Fridays, I teach cooking classes to two kids in our neighborhood. They are pretty knowledgeable-so my job is easy:) I think it is fantastic that they want to learn how to cook at such a young age-they are in the 3rd and 4th grade. Since we don’t have any kiddos yet, I am glad I get to work with these kids. On Friday we made homemade soft pretzels,the traditional salty ones and cinnamon and sugar pretzels. For fun, we also made pretzel bites. everyone loved these. Is everyone ready for the big game? Buffalo Hot Wings-these are Josh’s all time favorite. My good friend Gaby, from What’s Gaby Cooking, made Pulled Pork Sliders for the big game. Homemade Soft Pretzel Bites Yield: A lot!
Chicken Tamale Pie Today’s lesson is on healing foods. You might be thinking of brightly colored veggies and lean proteins, and I can dig that . Most of the time. But today I’m thinking of creamy corn bread, spicy enchilada sauce, seasoned chicken, and melted cheese baked into a pie dish. A PIE DISH. That right there is healing. I’ve had a rough go of it the last few days. The Pistachios. Let me tell you something about myself. So in an effort not to eat the whole bag of pistachios in between lunch and dinner, I’ve been spending my evenings making one bazillion types of pistachio baked goods. No pistachios were thrown at the kitchen wall. Just when I was about to throw in the towel on baking for the rest of my life, Bjork asked for this tamale pie. One last thing: Tamale Pie loves the camera. Like, whoa. Chicken Tamale Pie Author: Pinch of Yum, adapted from Cooking Light Prep time: Cook time: Total time: Serves: 8 ⅓ cup fat free milk ¼ cup egg substitute 1½ tablespoon taco seasoning, divided ¼ teaspoon ground red pepper
Meatless Monday: Spaghetti with grilled zucchini sauce This time of year I’m reminded of Garrison Keillor’s Lake Wobegone tale. There’s so much late-summer zucchini in this small town that, under cover of night, people are surreptitiously leaving big paper bags of it on people’s porches. You walk out to get the paper in the morning – and you’ve been zucchini-ed. Skip to next paragraph Recent posts Subscribe Today to the Monitor Click Here for your FREE 30 DAYS ofThe Christian Science MonitorWeekly Digital Edition Sometimes I get the feeling this must be happening to me; there’s just too much of the stuff lying around. This time of year grilled pasta sauce is a favorite of mine. Between the farmer’s markets, our gardens, grocery store sales, and what our gardening friends pass on, it’s easy to end up with zucchini by the bushel. Spaghetti with Grilled Zucchini Sauce Serves 4 Heat all burners of a gas grill on high. Arrange pasta on each of 4 pasta plates, top with vegetables, sprinkle with remaining feta, and serve.