Chocolate Peanut Butter Squares When I first set out to make these, I wasnted to make a homemade version of Reese’s peanut butter eggs, like the ones they sell at Easter time. Instead of shaping the peanut butter like an egg, I thought it would be more appropriate to make them look like shamrocks for St. Patrick’s Day. That worked pretty well, only the shamrocks were a little too big, and ended up getting wobbly when I dipped them in the chocolate. I broke them up for the picture, but for the recipe, I suggest cutting the peanut butter into small squares. Chocolate Peanut Butter Squares 1/2 cup peanut butter (I use Skippy All Natural Creamy) 1/2 cup confectioner’s sugar 1/2 teaspoon pure vanilla extract 6 ounces of semisweet chocolate chips, about 1 cup (I use Guittard or Ghirardelli.) 1. 2. 3.
A Turtle's Life for Me: Grilled Cheese... Adult-Style I just inhaled one of my favorite grilled cheese sandwiches, so I thought I’d spread the love and share with y’all (impressive talk for somebody from PA, huh??). All you need is fresh California Avocados, fresh mozzarella and a thin layer of pepperoni. Tomatoes would have been great, but you’ll have to take that up with the hubster who made his sandwich first. grrrr… The pepperoni gives it a nice subtle little kick, and really, is there anything in this world that isn’t better with avocado?? No. The answer is no. (and it’s not actually burnt, I just prefer wheat bread so it looks darker) Editing because I’ve gotten a lot of emails/comments asking for a specific recipe: It’s really just a grilled cheese! And because we all have a little bit of a kid left in us… it’s best served on a Goldilocks plate with a side of Mike’s. A great ending to a chilly day! We went on a hay ride… and even had some good old fashioned relay races! Linking up to: Natalie
Chicken Enchilada Casserole Recipe 1 1/4 pounds skinless boneless chicken breasts 1 1/2 cups onions, chopped 4 cloves garlic, minced 1/2 cup beer 1/4 teaspoon ground red pepper 1 (28 ounce) can chopped tomatoes, drained 1/2 cup green onions, thinly sliced (divided) 2 (2 1/4 ounce) can sliced olives, drained (divided) 2 (4 ounce) cans chopped green chilies, drained 5 Tablespoons flour 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander seed 2 cups 1% low fat milk 2 large egg whites, lightly beaten 3/4 cup shredded sharp cheddar cheese 3/4 cup shredded Monterey Jack cheese 6 (6-inch) corn tortillas, cut in half 1/2 cup fat free sour cream 1/2 cup salsa 1. Preheat oven to 350 degrees F. Coat 2 1/2 quart casserole dish with cooking spray. 2. Spray a large nonstick skillet with cooking spray. 3. 4. 5. 6. 7. WW POINTS per serving:Points Plus Program: 7 Old Points Program: 6.5
French Onion Soup Stuffed Mushrooms Important note: this recipe has absolutely nothing to do with Thanksgiving. I’m so glad I got that out. I feel cleansed! I whipped up these little mushroom appetizers yesterday for two reasons: 1. You’ll love these! (And here are a couple of other ‘shroom recipes if you’d like to have a variety): Original Stuffed MushroomsMushrooms Stuffed with Brie Begin by cutting an onion in half from root to tip. Melt butter in a medium skillet. Throw in the onions and toss them around. Cook for about fifteen minutes, then pour in wine and broth. You can leave out the wine if you’re a good girl or boy. When it comes to cooking with wine, I’m not a good girl. I’m also not a boy. I realize that made no sense. Let the onions cook down until most of the liquid is gone, about 5 minutes. Grab some mushrooms and pull off the stems. Melt some butter in a large skillet. Throw in the mushrooms. Sprinkle on a little salt, then just toss them around to cook ‘em for a couple of minutes. But just a couple. Yum and a half. Yum!
The Lady’s Chicken Noodle Soup Ingredients Add to grocery list 4 bay leaves 3 chicken bouillon cubes 1 onion, peeled and diced 1 teaspoon Paula Deen Lemon Pepper Seasoning 3 cloves garlic, minced 1 2 1/2 to 3-pound fryer (chicken), cut up 1 1/2 to 2 teaspoon Italian seasoning 3 1/2 quart water kosher salt and pepper to taste For Step 2: 2 cups sliced carrots 2 cups sliced celery, with leafy green tops 2 1/2 cups uncooked egg noodles 3 tablespoons chopped fresh parsley 1 cup grated Parmesan cheese (optional) 3/4 cup heavy cream (optional) 1/3 cup cooking sherry 1 cup sliced mushrooms Fresh parsley 2 teaspoons chopped fresh rosemary Paula Deen Seasoned Salt to taste freshly ground black pepper to taste crusty french bread, for serving For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes.
Not-so-Dumb Salad Recipe with Cucumbers, Tomatoes, Onions, Avocado, and Balsamic Vinegar There are a lot of salads with tomatoes and cucumbers on this blog. That's partly because I love tomatoes and cucumbers and grow them in my garden every year. To me that combination just screams summer, but I also eat tomatoes and cucumbers all year (whenever I can get good flavorful tomatoes and Persian cucumbers from Costco.) So when a reader from Hawaii named Lisa sent me her recipe for "dumb salad" and said it was something she made often, I was interested. Lisa discovered this combination when she was going out of town and needed to use what was on hand, and I promise you, this salad idea that combines cucumbers, tomatoes, onion, avocado, and balsamic vinegar is not dumb at all! Lisa invited me to change it up a bit, but really I didn't change it much except to sub diagonally-sliced green onions for the sweet onions she used. I used my first garden cucumber (on the right) which I combined with two Persian cucumbers. You need one perfectly ripe avocado, diced into smallish pieces.
Spicy Thai Noodles i got this recipe from a friend of mine. a really really cool friend of mine. she and her sisters make this recipe. they are all really really cool. but my one friend doesn’t like to have attention drawn to her, so i’ll leave her unnamed (wink wink seriously, though, they are awesome and some of my favorite people to hang out with. and they are good cooks. so i hope to steal more of their recipes in the future! and if i do, and they are even half as good as this one, i’ll be sure to share them with you! so here goes…a recipe that changes things up a bit around here. this isn’t your momma’s chicken pot pie, same old casserole, etc!! (recipe card at bottom of post!) let me know what you think! ps: remember my friend Anne that i told you all about a long time ago?
Black Bean, Corn and Avocado Salsa Hey Everyone! Happy Friday! Omg I am so happy it’s finally the weekend. I’ve got a big day planned today – my mom is in town and it’s officially time to go buy my wedding dress, and take care of some other little details. I’m so excited and am absolutely in love with my final 3 dress options. I don’t know which one yet, but I will soon! Hello, it’s Lisa here from With Style and Grace. You can make homemade tortilla chip or tortilla bowls either shallow or deep. One thing Gaby and I share is our love for avocado. Happy snacking! Black Bean, Corn and Avocado Salad in Homemade Tortilla Cups Ingredients 5-6 corn tortillas3 tablespoons olive oil3 tablespoons fresh lime juice3 tbsp extra virgin olive oil1 15.5 oz can black beans, rinsed and drained2 cups corn - if frozen, thaw and canned, rinse.2 plum tomatoes, seeded and chopped1/4 cup red onion, chopped1/4 cup cilantro, chopped1/4 teaspoon saltFresh ground pepper, to taste1 small avocado, diced Instructions
Oreo Truffles « Yoga for Breakfast I'm not a big gift person. It's not that I don't like gifts; it's just that, if I get to choose, I'd rather be given something the giver thinks is so "me" that I just had to have it or a gift of quality time. Maybe time spent eating a yummy meal, browsing books, getting toenails painted, drinking coffee (maybe it will be decaffeinated these days), laying on the grass looking at clouds, playing apple baseball, picking berries. The list could go on indefinitely. I'm good at lists. I give the kinds of gifts I like to receive. While I'm not a fan of buying "things" for the sake of having something in my hands when I walk into a gathering, I've become concerned that my lack of tangible gifts might easily be translated into a message that says I don't treasure the guest of honor. I think I've come up with a solution: Oreo Truffles. Photo from TwicebakedTwins.com Oreo Truffles Makes approximately 4 dozen truffles (or maybe a little less, depending on how much of the filling you choose to sample)
Jalapeño Popper Chicken I’ve seen so many versions of this dish, but Jessica’s picture (and possibly the fact that I was starving) finally nudged me into sticking it to the menu the following week. We used to have some form of stuffed chicken every week and for whatever reason we haven’t had it much lately. It was time. Now, I adore jalapeño poppers. And by “adore” what I really mean is “could eat them by the truckload.” This chicken combines the great things about poppers and puts them into a much lighter and less guilty chicken dish. The jalapeño I used was a bit of a dud, so I wish I would have used a second one (or at least a better one) so, don’t be like me and make sure you try your jalapeño first, to figure out how much you want to add. Jalapeño Popper Chicken Serves 2 Highly adapted from Allrecipes, via Sunny Side Up in San Diego Preheat the oven to 375 and place an ovenproof rack onto a rimmed baking dish. In a small skillet over medium heat, combine the panko with the canola oil.
Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza I've been wanting to make my own pizza crust for a really long time, but for some reason I've been hesitant. I've never been much of a bread beaker and I tend to avoid recipes that deal with kneading or rising. Yesterday, though, Ross and I decided to be brave and try making our own pizza dough for Valentines Day dinner. If you're going to start making pizza dough I figured that a recipe called "Perfect Pizza Crust" was the place to start. If you're at all thinking about tackling pizza dough from scratch, search no further. I chose to throw some roasted garlic, pesto, chicken, mozzarella, and parmesan on mine, but with this dough I'm sure you could put anything on it and it would still be amazing! The Perfect Pizza CurstSource: Annies Eats (great blog!)
Parmesan Roasted Potatoes Ok fine. I’m officially ready to make the transition to fall. And I thought, what better way to do it than with my all time favorite Parmesan Roasted Potatoes! These are like candy. 100% addictive. Once you stop, you just can’t stop. If you knew the amount of potatoes we consumed in a week, you’d be shocked. I always, without fail, make these with Yukon Gold potatoes because here’s the truth… I’m too lazy to peel the skins off potatoes. This is more a technique rather than a recipe, since you can scale these potatoes up if you’re cooking for a crowd. You’re going to start with some naked potatoes…. Add on all the seasonings… Using your fingers, go ahead and toss everything together…. Put them in the oven for about 15 minutes. Once they are nice and golden and crispy, throw them onto a serving platter…. And then EAT!! And just a public service announcement – make a double batch and then serve them with breakfast the next morning too. Parmesan Roasted Potatoes Ingredients Instructions
Creamed Avocado and Lime Chilled Pasta | norikoburky.com If you are feeling that you are running out of creamy pasta recipes, or simply want to try something new, what about this one which is made of creamed avocado. I like fresh avocado in a big salad or guacamole style, but thought one day it’s a shame not using this super nutritious tropical fruit in other ways. Warm seasons are already around the corner where getting ripe avocados is easier and they get more affordable. Creamed Avocado and Lime Chilled Pasta First and foremost, you will need a ripe avocado. Recipe Type: Main Author: NorikoBurky Prep time: 5 mins Cook time: 12 mins Total time: 17 mins Chilled pasta coated with a simple-tasting creamed avocado sauce. 1 1/2cup dry shell pasta or short pasta of your choice1 ripe avocadohandful of cilantro, roughly chopped1 1/2Tbsp lime juice3Tbsp mayonnaise1tsp garlic pastesalt & pepperchopped cilantro and/or jalapeno for garnish Cook pasta according to the package instructions. On the other hand, chilly weather came back today. P.S.