Chicken Enchiladas aka the best enchiladas ever! Thank you so much to Laura, at Tide and Thyme, for introducing me to this recipe. Seriously - they were so so good I can't even tell you. So good in fact, that the leftovers are really calling my name, and I'm trying so hard to resist.... OK so on to the recipe. Seriously, make these ASAP! Chicken Enchiladas with Red Chile Sauceadapted from Tide and Thyme, orginally from America's Test Kitchen 1 medium onion, chopped fine2 jalapenos, seeded and chopped fine1 teaspoon canola oil3 medim cloves garlic, minced3 Tablespoons chili powder2 teaspoons ground cumin3 teaspoons sugar1 15-oz can tomato sauce1 cup water1 large beefsteak tomato, seeded and chopped1 pound boneless, skinless chicken breasts (2 large breasts)1 cup extra sharp white cheddar, shredded1 cup monterey jack cheese, shredded1/2 cup minced fresh cilantro12 (6-inch) soft corn tortillascooking spraysalt and ground black pepperPreheat oven to 425. Nestle the chicken into the sauce. Reduce heat to 400.
Crunchy Oatmeal Peanut Butter Oats 'n Honey Bars Yup! Just like Nature Valley’s, but better! Now I know I posted these copycat Nature Valley Oat’s ‘n Honey Bars a few months ago, but those were just the original. I mean we love the original over here, but we equally love the peanut butter. Really though, did you think we wouldn’t? They’re sweet, crunchy peanut butter bars! And I mean it is pretty obvious we love us some peanut butter over here. Wasn’t it just last week that I posted this heavenly, insanely delicious, perfect warm weather treat? Oh fudge, this is getting embarrassing. So I think I need to lay off the peanut butter for a while….. Unless of course I come up with yet another delicious way to use it. Really, sometimes after I take pictures and I feel like the picture turned out just the way I wanted them to, I get SO excited to share the recipe with you guys. Seriously, could I get any weirder? I actually made these because Asher wanted some more bars to have as snacks. That girl knows exactly how to work me. Ingredients
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Croutons Recipe | How To Make Croutons | Croutons Recipes When I was in middle school I used to to work at my uncle’s deli during summers. Some of my job duties included making sandwiches, baking cookies, prepping salads, and making seasoned croutons using leftover sandwich bread from the day before. The nice thing about making croutons at home is the ability to make fresh croutons for salads and soups in small batches. PS: Kids and grown-ups love snacking on them. Homemade Croutons Recipe Author: Savory Sweet Life Recipe type: Bread Prep time: Cook time: Total time: Serves: 3 cups Make homemade croutons at home with this easy recipe. Ingredients 6 slices regular, gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed 3 tablespoons melted butter or olive oil 1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt 1 teaspoon dried parsley flakes Instructions Preheat over to 300 degrees. Notes Mine typically take 30 minutes baking time total - your baking time may vary.
The glory of hockey stick art Image from slapshotcreations.com The dog gate above is, as the caption mentions, taken from slapshotcreations.com , a website put together by @BillShandler that showcases some of the cool stuff he’s built from used hockey sticks. He inspired me to search out some more great hockey stick woodwork, and thanks to a Twitter request and the fancy google machine, I’m proud to present the best of my initial findings. Let’s take a look. * First, a beauty. What a downright perfect fit for that dock. * Now, let’s get a little less polished, and a little more awesome. That is truly a thing of beauty, Peggy. So, so great. * There’s about 300 different ways to build a hockey chair, so I’ve compiled the most common below: I’m all about using goalie paddles for arm-rests. * And now a few from the web… The hockey stick chest: Badass. * The hockey stick cutting board : No idea how that was made, but it looks like it was a lot of work. (From neatorama.com .) * The park bench: Whoa. Now *that* is truly amazing.
Crock Pot Refried Beans You guys today I’ve got the most amazing from scratch, (non) refried bean recipe to share with you . Try to look past how they look and focus on the fact that with 9 pretty common ingredients and 8 hours in the crock pot… you can make your very own refried beans. Are you sold? Did I mention you do it all in a crock pot {and a pan but shhhuuuushhhh} and that they are WAY better than restaurant refried beans? CONFESSION: I’m a pretty picky person when it comes to refried beans. They have to be smooth, with a little bit of bean throughout. Oh and if you haven’t noticed, I’m on a little Cinco de Mayo kick as of lately. We stopped buying the canned refried beans a loooong time ago. Dice up an onion. Then chop up a good sized green bell pepper… …And 1 whole jalapeno. Lastly, smash, peel and mince up 5 cloves of garlic. HELLLOOOO lard. Melt two tablespoons of lard into a 10 inch skillet on medium heat. Throw in the peppers, onions and jalapeno. Season with just a smidgen of salt. Boom. Directions:
Homemade Baked Smoked Paprika Potato Chips with Triple Onion Dip Football season is upon us, and not a moment too soon. With an NHL lockout looming and the Red Sox in shambles, I couldn't be more excited to get things going this fall! Last year I joined a fantasy football league with some fellow food bloggers (Tracy from Sugarcrafter , Dara from Cookin’ Canuck , Michelle from Brown Eyed Baker , Elle from Elle’s New England Kitchen , Jen from My Kitchen Addiction , and Marie from Meandering Eats ), which wound up being ridiculously fun even though I had no clue what I was doing until about week 8 :) I'm thrilled that we're back at it for a second year, we just finished our draft last night so we're good to go! Snacks aren't optional when it comes to football games, they're very much a necessity in my book. Not only have I found a much healthier alternative for the onion dip, but I'm also replacing the bag of potato chips with a homemade baked version I love just as much. The chips were an even bigger surprise for me. Preheat oven to 400 F.
Make Your Own Peanut Butter Can we talk peanut butter for a second? I was totally one of those picky-eater kids growing up, I had a major peanut butter and jelly phase. And even though my palette has (I hope) matured since then-I think I was on to something. Because peanut butter is AWESOME! So I thought it would be fun to try and make my own-which was a great success! To make peanut butter at home all you need is: 16 ounces of dry roasted peanuts (more or less depending on how much you want to make at once) a pinch or two of salt and a food processor. Place all the peanuts in your food processor and blend for 8-10 minutes. Another delicious nutty-spread I adore is Nutella! Needed: 1 1/2 cups raw hazelnuts, 1/2 cup sugar, 5-6 tablespoons cocoa (I used dutch-processed), 1/4 cup pure maple syrup, 1/4 cup oil (I used vegetable) and 2 tablespoons coconut milk. Some recipes that require a food processor can be done in a blender-this is not one of those recipes. Happy snacking!
27 Ways To Make Your Groceries Last As Long As Possible ethereally smooth hummus For as long as I have written this website — yes, even longer than it has been since I told you the wee white lie that Paula Wolfert’s hummus was all I’d ever need — I have known how to make the most ethereally smooth, fluffy, dollop-ing of a hummus and never told you. I have some nerve. But, in my defense, I had my reasons, mostly that I knew if I told you how to make it, I’d be able to hear your eye rolls through the screen, they’d be at once so dramatic and in unison. Chickpeas, when they’re cooked, have a thin skin that sags a bit, kind of like a Sharpei’s, but less cute. … with a timer. What this nine minutes buys you, however, is a world of difference, hummus that is as far from the grainy, beige beleaguered paste a lot of recipes have led me to as it can be — all pillows and plumes of the softest chickpea-tahini-lemon-garlic puree. Ethereally Smooth Hummus Recipe adapted from Ottolenghi’s stunning new dream of a book; technique is my own madness Makes 1 3/4 cups hummus
Mayonnaise - Recipes How to Make Vegetable Stock Cooking Lessons from The Kitchn Every time we make vegetable stock, we wonder why we ever bother buying it in the store. It's so easy! Chop up some vegetables, cover with water, and simmer. How To Make Vegetable Stock What You Need Ingredients 1 to 2 onions2 to 3 carrots3 to 4 celery stalks4 to 5 sprigs fresh thyme1 bay leaf1 small bunch parsley1 teaspoon whole peppercornsOptional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knifeStock potStrainerCheesecloth or coffee filters (for straining)Storage containers Instructions 1. It's nice to add a few herbs to the stock, but we tend to keep them fairly light. 2. 3. 4. 5. Additional Notes: • Roasting and Sweating - Two ways to add more flavor to your broth are to roast the vegetables beforehand or to let them sweat (start to soften and release their liquids) for a few minutes over the heat before adding the water.