Cheese Curd In Paradise

Recipe Swap: Parmesan Potato Wedges

2012-02-10T07:00:00.025-06:00

Time for another Recipe Swap! Thank you to Sarah for hosting and doing all the leg work to create such a fun swap for everyone! The theme for this swap is potatoes. I submitted my recipe for loaded baked potato soup- yummy! I received Parmesan Potato Wedges from Rose. I love potato wedges and was excited to recipe a new recipe for this yummy side dish. This recipe is really easy, and tasted great with our Philly Cheesesteak Sloppy Joes. My sister and I devoured these potatoes... we have a potato weakness...an intervention might be in the near future. We are still in Florida enjoying the sun and warm breezes...see you in a few days!

Ingredients

6 medium baking potatoes (about 2 lbs)
1/3 cup of butter, melted
1 clove garlic, minced
1/4 c of grated Parmesan cheese
1/2 tsp Italian seasoning, crushed
1/4 tsp salt
1/8 tsp black pepper

Instructions

Line a 15x 10 X 1-inch baking pan with parchment paper or foil; set aside. Preheat oven to 425 degrees. Cut each potato lengthwise into eight wedges. In a large bowl stir together butter, garlic, Parmesan cheese, Italian seasoning, salt, and black pepper. Add potato wedges and stir to thoroughly coat. Place the wedges on the prepared baking pan.

Bake, uncovered, in a 425 degree oven about 30 minutes or until tender.

Serves 6

Crazy Cooking Challenge: Better Than Sex Cake

2012-02-07T11:00:00.010-06:00

Another Crazy Cooking Challenge has come!

Last month I was very excited to recieve the Ultimate Recipe for my submission of Slow Cooker Thai Chicken Noodle Soup! The theme for February is chocolate cake which fits perfectly considering Valentine's Day is right around the corner. I searched for an easy recipe that could be adapted into a gluten free dessert. After making the round on pinterest I found Better Than Sex Cake from Barefoot and Baking. I have had versions of this cake when I was in high school, but have not had it since. I figured that it couldn't be too hard after reading the recipe, and what could be wrong with a cake with a name that carried a little sass?! This recipe is really easy to put together, and we found a great gluten free cake mix and fudge. I think this would be a great addition to a girls night with a few (or a bunch) glasses of vino. My husband loved this cake, but when I asked him if it was better than sex he just grinned.

I can't wait to see what my fellow bloggers came up with! Don't forget to click my link below to vote for me.

Ingredients

1 box chocolate cake mix (+ whatever it calls for on the back), we used gluten free

1 can sweetened condensed milk
1 jar hot fudge sauce, we used gluten free
1-8 oz container of cool whip
4 Skor Bars, crushed (or Heath Bars)

Instructions

Make and bake cake according to box directions. As soon as it comes out of the oven, poke holes with the handle of a wooden spoon all over the cake. Pour sweetened condensed milk over the top. Let cool completely. Next spread fudge over the cake, and put in the fridge to set. When it is cool, spread coolwhip over the top and then top with crushed Skor bars. Refrigerate leftovers.

Philly Cheesesteak Sloppy Joes

2012-02-02T20:21:00.000-06:00

One day till we leave for Key West! I am sooooo excited for a vacation! My sister and my nephew came for dinner tonight, and I needed to find a great recipe that was both kid and adult friendly. I came across this recipe on Sarah's blog A Taste of Home Cooking and I knew it was perfect. Sarah also runs our bi-weekly recipe swap (potato recipe swap coming soon!). These sandwiches were delicious! My 3 year old nephew kept saying "more cheesy burger, more cheesy burger". Success. This dish is really easy to put together and is very low cost. The flavors are rich and cheese sauce is very tasty! This would be another great dish to add to your Super Bowl menu! I have a few posts scheduled for next week, but will mainly be relaxing with my family. Catch ya on the flip side everyone!

Ingredients
1 1/4 pound lean ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
1 tablespoon butter
1 tablespoon flour (we used gluten free)
1 cup milk
1 cup provolone, shredded
Rolls

Instructions
In large skillet over medium-high heat add the oil and then brown the ground beef, about 5-6 minutes. Add the onion and green pepper and cook another 3-4 minutes, until the vegetables start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes.

Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside.

While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute. Whisk in milk, bring up to a bubble and let thicken, about 2 minutes. Turn off heat and stir in the cheese.

To serve, place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll

Crockpot Cheddar Beer Chicken Tacos

2012-01-31T20:21:00.000-06:00

I spotted these babies floating around pinterst last week, and knew they had to go on our menu. We live in Wisconsin. Beer + Cheese = Total Awesomeness. These tacos did not disappoint one bit, and we added diced jalapeno to the mix for some extra spice and increased the amount of beer! The original recipe is from How Sweet It Is, and she has some great looking food and lovely photos (better than mine). The one thing about this dish that I loved it that you could really taste the beer. Some recipes use beer, but it gets cooked down so much that the flavor disappears. Not here my friends, and the cheese is the cherry on top! Great weeknight recipe, or perfect for your football parties! Have a lovely evening everyone!

Ingredients

4 boneless, skinless chicken breasts
1 bottle of beer (I used gluten free Red Bridge)
1 jalapeno, diced
1 tablespoon chili powder
1 1/2 teaspoons cumin
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
pinch of cayenne pepper
1/2 teaspoon salt
1/2 teaspoons pepper
3/4 cup freshly grated cheddar cheese + more for topping
taco shells (we use corn tortillas)
Your favorite toppings: sour cream, cilantro, salsa, black beans, shredded lettuce, etc.

Instructions

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Add 1 bottle of beer in a bowl and whisk. Add jalapeno.

Place chicken in the crockpot and dump in beer with seasoning and jalapeno. Cook on low for 7-8 hours or high for 4 hours.

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season if desired, then let sit in the crockpot for another 20 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot. Make your tacos!

Chili & Cheese Stuffed Peppers

2012-01-30T20:19:00.000-06:00

I know this is not much of a picture, but this is one yummy pepper! I had some leftover chili in the freezer I needed to use, and this fit the bill. It was one of those times where is wasn't enough for two, but too much for one person for a meal.

I was in serious need of comfort food this week. A friend and co-worker had a serious medical emergency last weekend, and is not going to make it back to us. My heart has been so heavy and painful the past few days for her family. They had to make some hard decisions. She was a wonderful person and I will miss her dearly. Memories of her fun spirit and compassion (not to mention a great sense of style) are what I am focusing and holding with me. That's all I can say now, but enjoy the recipe.

Ingredients

2 cups beef or vegetarian chili (you can use any type you like, but I think a thick chili is best)

4 large green bell peppers, tops off and seeded

1 cup uncooked brown rice

15 oz tomato sauce, divided

1 cup cheddar cheese

Sour Cream, garnish (not pictured)

Instructions

Pre-heat oven to 350 degrees.

Cook brown rice according to instructions. Place cooked rice and chili in a large bowl, and stir well. In a deep, 8X8 baking dish cover bottom with 1/2 cup tomato sauce. Stuff the peppers with the rice mixture and set into the baking dish. Pour the rest of the tomato sauce over the peppers and top with cheese. Bake uncovered for 60 minutes. Garnish with sour cream.

Weekly Meal Plan 1/30 - 2/5

2012-01-29T08:55:00.014-06:00

I can't believe February is right around the corner! We are off to Key West this week for a vacation, and I couldn't be more excited! I plan on taking lots of photos, and eating delicious food. Anyone have a good restaurant recommendation while visiting the Keys? We are renting a house so I will be in and out.
Here is what is on tap:

Monday: Out to Dinner with friends- El Serape
Tuesday: Cheddar Beer Chicken Tacos, Rice and Black Beans
Wednesday: Perhaps out for dinner depending on when we play volleyball
Thursday: Philly Cheesesteak Sloppy Joe's, Parmesan Potato Wedges (for next recipe swap)
Friday: Dinner in Chicago
Saturday: Off to Key West We Go!!!!!
Sunday: Drinking and Eating on the Beach and Watching the Superbowl (I am still bitter about the Packers..)
Treats and Bites: Better Than Sex Cake (Crazy Cooking Challenge)

See you next week!!

Recipe Swap: Baked Pike with Moroccan Vinaigrette

2012-01-27T07:00:00.020-06:00

Time for another recipe swap! The theme for this swap is healthy dishes. I submitted my recipe for poached salmon. I loved the theme because I was hoping for a new fish dish and got one! I received a recipe for Baked Fish with Moroccan Vinaigrette from Sweet Beginnings. Sweet Beginnings is a great blog with tons of different recipes to tantalize your taste buds. I was excited to try something new and different. I loved the simplicity of the dish, and was excited to fix my husband's fresh fish. Ron loves ice fishing, and recently caught a large norther pike waiting to be cooked up! I really like the herbs and the lemon in the vinaigrette, but next time I would add a little less red wine vinegar for a little less tang. Ron was not a fan, but he doesn't like vinaigrettes very much so I figured he would eat his fish plain- more for me! I think this would also be delicious on a salad or over steamed vegetables. Thank you for a great fresh and healthy recipe!

Ingredients

1-1/4 pounds fresh or frozen tilapia (We used my husband's freshly caught Northern Pike)

2 tablespoons olive oil

1/4 teaspoon kosher or sea salt

1/4 teaspoon freshly ground black pepper

1/2 cup red wine vinegar

2 tablespoons snipped fresh flat-leaf parsley

2 tablespoons snipped fresh cilantro

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1 large shallot, minced

1 clove garlic, minced

1/2 teaspoon kosher or sea salt

1/2 teaspoon paprika

1/4 teaspoon ground red pepper (cayenne)

1/4 teaspoon ground cumin

Instructions

Brush both sides of fish with some of the oil. Sprinkle both sides of fish with the 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

In a screw-top jar, combine vinegar, parsley, cilantro, the 2 tablespoons olive oil, lemon juice, shallot, garlic, the 1/2 teaspoon salt, paprika, red pepper, and cumin. Cover and shake well. Set aside.

Heat oven to 350 degrees. Spray baking sheet with cooking spray. Place fish on baking sheet and bake for approximately 10 minutes, until fish is opaque and flaky.

Serve fish over rice, couscous or something similar, and drizzle vinaigrette over the top.

BBQ Beef Sheperd's Pie with Sweet Potatoes

2012-01-24T07:05:00.000-06:00

I love a good casserole. Casserole's are so easy to put together after work, and taste delicious. This recipe is a different take on Shepherd's Pie. I saw something similar in a magazine months ago, and have been meaning to get our version on the menu ever since. I used a bbq, veggie, and beef base topped with mashed sweet potatoes. I loved the flavor of the sweet potatoes with the bbq! I like to use a tangy bbq sauce over a sweet bbq. After lots of sampling, we like Stubb's sauce the best. It is tangy and has a little bite to it. I hope everyone is keeping warm this week!

Ingredients

1 1/4 lb lean ground beef or turkey

1 cup chopped carrots

1 medium onion, chopped

1 cup corn

1 cup kitchen cut green beans

14.5 oz petite diced tomatoes, drained

2/3 cup BBQ sauce

1 cup shredded cheddar cheese

3 lb sweet potatoes

2 Tbl butter

1 1/2 Tbl flour

1/2 tsp seasoning salt

1/4 tsp cumin

Salt & Pepper, to taste

1/4 reduced fat milk

Instructions

Peel sweet potatoes and cut into 2 inch pieces. Place in a pot of boiling water, and cook till tender. Drain potatoes. Add milk, butter, salt and pepper. Mash potatoes and set aside.

Pre-heat oven to 350 degrees. In a large rimmed skillet, saute onions and carrots till tender. Add ground beef and cook till browned. Add corn, beans, tomatoes, seasonings, and bbq sauce. Stir well and allow it to simmer for fifteen minutes. Sprinkle beef with flour and stir. Allow sauce to thicken and season with salt and pepper. Place beef into a 9X13 baking dish and top with potatoes. Spread the potatoes evenly and top with cheese. Bake for 30 minutes.

Weekly Meal Plan 1/23 - 1/29

2012-01-22T20:40:00.000-06:00

I decided that I needed to start doing weekly meal plans on my blog to get myself organized and let you all know what is happening in my kitchen for the week. It also makes us eat at home and cook (usually not a big issue). This week we are starting to get ready for our Key West trip! I can't wait because I really could use a vacation from this cold Wisconsin weather! Some other happy things in our life: our niece Hailey Mae was born healthy and beautiful! Mom and baby are both doing great. AANNNDDD my little sister is getting married in Mexico next year!

Here's what's on tap:

Monday: BBQ Shepherd's Pie w/ Sweet Potatoes & Salad

Tuesday: Baked Tilapia with Moroccan Vinaigrette, Creamy Lemon Rice & Steamed Cauliflower (For my Recipe Swap)

Wednesday: Out for dinner with my parents before volleyball to Grazie's

Thursday: Chili & Rice Stuffed Peppers & Salad

Friday: I am working at my restaurant job and we will most likely grab something after if I am done early enough

Saturday: Out for my girlfriend's Bachelorette Party! Sushi at KoKo's!

Sunday: Seared Scallops, Ginger and Carrot Risotto & Salad (This is for my Improv Challenge)

Have a good week everyone!

Gluten Free Sour Cream Lemon Pie

2012-01-19T07:08:00.000-06:00

Another Improv Cooking Challenge has come! The theme for this month is lemons and sour cream. My first thought was a creamy chicken dish, but that was quickly scrapped when I saw this recipe from Taming of the {Celiac} Sprue for Gluten Free Sour Cream Lemon Pie. As you know, my husband is sensitive to gluten and while not all gluten is cut out I try to reduce if not eliminate it from our meals. However, this can be tricky when it come to desserts because I am not yet completely comfortable with gluten free baking. This recipe fit the theme perfectly, and allowed me to make a sweet treat for my sweetie. The recipe is really easy and simple to follow. I used a pre-made gluten free crust, but there are lots of mixes and recipes if you want to make one on your own. The lemon cream reminded me of my favorite lemon curd recipe saved for hot summer nights after a grilled meal. I added a little more lemon zest because I like strong and tart flavor to lemon desserts. Check out my fellow bloggers work their creative brains with lemons and sour cream in the blog hop below. Check out the next Improv Cooking Challenge: Carrots and Ginger!

Ingredients

1 gluten free pie crust, baked according to instructions and cooled (check out Taming of the {Celiac} Sprue for more great gluten free pie crust ideas)

1 cup sugar

3 1/2 T. cornstarch

1 1/2 Tbl lemon rind, finely grated

1/2 cup lemon juice

3 egg yolks, slightly beaten

1 cup milk

1/4 cup butter

1 cup sour cream

1 cup heavy whipping cream, whipped and sweetened with powdered sugar

Instructions

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in a heavy saucepan, cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream. Refrigerate for at least 4 hours, better if overnight

Creamy Cajun Pasta with Chicken Sausage

2012-01-18T17:39:00.000-06:00

Wisconsin is freezing!! We have been at below zero temperatures this week, and we needed something spicy to warm ourselves.

Spicy and creamy goodness is the best way to describe this dish. I noticed different variations of this recipe floating around the blogosphere the past few weeks, and decided I needed to my own version. I used Trader Joe's chicken sausage over a traditional andouille sausage, and it still provided a great kick to my pasta.

Ron and I love pasta of all kinds, and have had fun trying different types of gluten free pasta. We loved the flavors of this dish, and both went back for seconds (success!). I subbed in the chicken sausage, fat free half & half, and brown rice pasta to lighten up this creamy dish. Trust me, you will not have a clue it is a light pasta dish! Enjoy!

Ingredients

1 lb pasta of your choice (we use gluten free)

1 medium sweet onion, chopped

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 lb chicken sausage (we used Trader Joe's Andouille), sliced

2 14.5 oz cans diced tomatoes, drained

1/2 cup fat free half & half

2 clove garlic, minced

3 tsp cajun seasoning

1 1/2 Tbl olive oil

salt & pepper, to taste

Sliced green onion, for garnish

Instructions

In a dutch oven, heat olive oil over medium low heat. Add onion and saute till tender. Add sausage and saute 2 minutes. Add tomatoes, garlic, peppers, and cajun seasoning. Bring to a low simmer for 20 minutes.

While sauce is cooking, cook pasta according to package instructions. Drain and set aside.

Add half & half to tomato sauce and simmer for an additional 2-3 minutes. Season with salt and pepper. Add noodles to the dutch oven and toss to coat. Serve and top with sliced green onions.

Crock Pot Mango and Beef Tacos

2012-01-14T07:00:00.001-06:00

I love tacos. Ron and I try to switch up our tacos with different cooking methods, and different toppings. These tacos were something we came up with while looking for something spicy and savory. This combo is awesome! The beef literally melts in your mouth, and the sour cream calms the heat. I cooked the meat for 12 hours because it was how it worked with my work schedule, and it was so tender. I am sure that it will work cooked for a shorter amount of time if you can get home a bit earlier. Once the beef is shredded the liquid from the salsa soaks into the meat and.....yummy....party in your mouth! This is a great weeknight meal, and it makes great leftovers!

Ingredients
2 1/2- 3 lb round roast
2 1/2 cup mango salsa (this works best if you use a tomato salsa), we used a salsa that had habanero, but feel free to use mild if you do not like the heat
1/2 tsp cumin
Salt & Pepper
Taco shells (we make our own hard shells from corn tortillas)
Sour cream
Cilantro
Limes
Grated cheese (we used sharp white cheddar)

Instructions
Place roast into crock pot. Season with salt, pepper, and cumin. Pour salsa over roast and cook on low for 10-12 hours.

Remove beef from crock pot and shred. Return beef to crock pot and allow it to cook for an additional 30 minutes.

Place beef in taco shells. Top with a squeeze of lime, cheese, sour cream, and cilantro.

Recipe Swap: Gluten Free S'More Bars (Part 2)

2012-01-12T06:00:00.001-06:00

Another fun recipe from my recipe swap blogger- DeLish! As I said before, I couldn't decide between two recipes. The previous potatoes post was awesome, but this recipe popped up a few time while I was reviewing the different recipes. I decided that I needed to make two! This recipe for S'more Bars is really great- gooey, rich, and a sweet reminder of a summer time treat! I used a bit more flour than the original recipe called for because my batter was still a bit sticky. I think that this was because of the gluten free graham crackers, so if you make if with regular flour I would stick the suggested 1/2 cup. Also, please ignore the bite take from the corner...someone, ok, my husband and I couldn't wait! Thank you for great recipe!

Ingredients

1 1/2 sticks butter, room temperature
2/3 cup sugar
1 egg
1 tsp vanilla
3 cups crushed graham crackers (we used gluten free)
2/3 cup flour (we use gluten free)
1/2 tsp salt
2 cups semi sweet chocolate chips
3 1/2 cup mini marshmallows

Ingredients

Pre-heat oven to 350°, grease or spray 13x9x2-inch baking pan.

Beat butter and sugar with electric mixer on medium speed until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix together crushed graham crackers, flour, and salt. Stir the graham cracker mixture into the butter/sugar/egg/vanilla mixture. Should become one, big crumbly clump.

Press about 1/2 cup or more, if needed, of the graham cracker mix over the bottom of the greased 13x9x2-inch baking pan. Sprinkle half (1 cup) of the chocolate chips on top. Sprinkle 3 cups of the mini marshmallows on top. Crumble, by hand, the rest of the graham cracker mix on top. Sprinkle last 1/2 cup of the mini marshmallows on top and finally, sprinkle the rest (1 cup) of the chocolate chips on top.

Bake 30 minutes, until golden brown.

Recipe Swap: Strip House Potatoes Romanoff (Part I)

2012-01-11T09:00:00.003-06:00

Time for another Recipe Swap! This theme is a little different than normal because it uses the model from the Secret Recipe Club. The Secret Recipe Club assigns a blogger to another blogger, releases the chains, and lets them go wild with whatever they find! Well maybe not that dramatically..... There is currently a wait list, and I am hoping to participate when they open it up again.

Anyways, the blogger I was assigned to is DeLish-Lishie. I loved reading the different posting on her blog and searching for my favorite recipes! She has a great variety, and lots of tasty treats to choose from. I actually picked two things because I could not decide (I will be posting the second one tomorrow)! However, I had to choose one to be my "main recipe" for the swap and Potatoes Romanoff was my choice. This recipe yelled out to me. White cheddar? Potatoes? Shallots? Sign me up please! I am not familiar with the original restaurant they came from, but the potatoes were delicious! I loved the creamy texture and the sharp cheddar. I reduced the amount of shallots and followed the recommend sour cream and cheese amounts. My husband and I loved the potatoes, and will mostly likely be fighting for the leftovers on Tuesday (I will win because I can wake up earlier). Make sure to read the recipe, because you need to bake the potatoes the day before and let them rest in the fridge!

Thank you for a fantastic recipe that I can't wait to make again!

Ingreidnets
3 large russet potatoes, about 2 lb total, unpeeled and scrubbed
1 large shallot, minced
1 1/2 cups grated sharp white cheddar
1 tsp sea salt
1/2 tsp white pepper
1 cup light sour cream

Instructions

Preheat an oven to 425ºF.

Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350ºF.

Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 cup of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.

Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 1/2 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.

Baked BBQ Ranch Pork Chops

2012-01-10T16:00:00.001-06:00

This is a totally random, but awesome recipe I came up with while searching for something to make for dinner. The photo really does not do these pork chops justice so please do not let that influence you! Truth be told, I am not a fan of ranch dressing on by itself, but I love ranch and bbq mixed together (odd I know). I thought that this dish would give those flavors without the full fat of regular dressing. I loved how it turned out and will make it again. Sometimes the truly random can be truly yummy!

Ingredients
4 boneless pork chops, trimmed
2/3 cup bbq (we use Stubb's...yummy)
1 Hidden Valley Ranch packet
1/2 tsp paprika
1/2 tsp black pepper

Instructions
Pre-heat oven to 350 degrees.

In a medium bowl, mix ranch packet, bbq, pepper, and paprika.

Dip pork chops into bbq mixture and place in a greased (Pam!) medium baking dish. Top chops with leftover sauce. Bake 35-40 minutes.

Crockpot Cabernet Blackberry Turkey Meatballs

2012-01-09T18:50:00.000-06:00

No, I didn't burn the meatballs. I soaked them in booze and blackberries, and look pictures in evening house lighting! This recipe was inspired by Confessions of a Foodie Bride's Blackberry and Pinot Noir Meatballs. I loved the idea for the sauce, but wanted to make it crockpot friendly to bring to a party on new years eve. I also thought turkey meatballs would lighten up the dish, but you could use beef/pork and it will turn out fine. These got rave reviews from family and friends, and were so easy to put together! The flavor of the Cabernet with the blackberries is wonderful- sweet and spicy. They were the one thing completely gone at the end of the evening. I always think that is a sign of a great dish! Enjoy!

Ingredients

2 1/2 cups Cabernet

13 oz jar blackberry preserves

2 shallots, sliced thin

1 tsp black pepper

1/4 tsp salt

3 1/2 lb frozen turkey meatballs

Instructions

Place Cabernet, shallots, blackberry preserves, pepper, and salt in a medium sauce pan. Bring to a boil and simmer for 5 minutes.

Place meatballs into a large crockpot. Pour sauce over meatballs and stir to coat. Cook on low 4-5 hours- stirring every hour or so to coat the meatballs.

Slow Cooker Thai Chicken Noodle Soup

2012-01-07T11:00:00.026-06:00

Time for another Crazy Cooking Challenge!

This months theme was chicken noodle soup. I have a few great chicken noodle soup recipes, but I wanted to step out of my comfort zone and try something new. I came across this recipe for Thai Chicken Noodle Soup at Bev Cooks. This soup is really easy and tastes delicious! I came across Bev Cooks from another blog I follow, and I love her recipes! I can't wait to try more in the future. I love the simplicity of the slow cooker, plus the longer cooking time allows the flavors to become fantastic. Make sure to add the cilantro, jalapenos, and a big squeeze of fresh lime! I am really excited to see what the other bloggers come up with- who doesn't love a big bowl of chicken soup on a cold winter day!

Stay tune for next February's challenge: Chocolate Cake!

Slow Cooker Thai Chicken Noodle Soup

recipe by Bev Cooks

3 frozen or thawed chicken breast halves
3 or 4 cloves garlic, minced
2 Tbs. freshly minced ginger
2 (13.5 oz) cans coconut milk
4 cups chicken stock
3 Tbs. soy sauce
4 oz thin rice noodles
2 red bell peppers, diced
2 cups fresh beans sprouts
2 jalapenos, finely sliced
2 limes
cilantro for garnish
coarse salt and freshly ground pepper

Instructions

In a slow cooker, add the coconut milk, broth, garlic, ginger, chicken, soy sauce, a pinch of salt and freshly ground pepper. Cook on high for 3 hours.

Using tongs, remove chicken from pot and shred with two forks. Return to pot. Add the rice noodles, bell pepper and sprouts.

Cook 30 more minutes. Taste and add more salt and pepper if needed.

Serve each bowl garnished with sliced jalapeno, a good handful of cilantro and some gigantic squirts of lime.

UPDATE: I recieved the most clicks for the challenge!! Thank you everyone!!

Diablo Pork

2012-01-06T06:08:00.004-06:00

Last night I was studying my reader looking for a spicy dinner recipe. I came across this recipe from Bev Cooks and it sounded different and delicious. I didn't have any chicken, but figured it would be just as yummy with pork. It was so awesome! It is pretty spicy so if you can't handle too much heat you may want to reduce the hot sauce and add a little extra sour cream. I love creamy spicy food on a cold day (it was freezing cold yesterday!). The other great thing about this recipe is that it is really easy to put together, and you most likely have all the ingredients on hand. Trust me, give it a try!

Ingredients
1/2 cup Frank’s hot pepper sauce
1 cup light sour cream
1/2 cup ketchup
1/4 cup honey
1 tsp sweet paprika
1 tsp ground cumin
4 boneless pork chops, trimmed
1 Tbl olive oil
3 cloves garlic, minced
1/4 cup sliced scallions
2 cups cooked brown rice

Instructions
In a bowl, combine the pepper sauce, sour cream, ketchup and honey. Whisk it up all good. Add the paprika and cumin; give it another whisk.

Pour half the mixture over the pork in a shallow dish. Cover and reserve the rest. Cover and marinate pork in the fridge for at least 2 hours.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the pork and cook until nicely browned on both sides and cooked through. Heat the remaining marinade in a small saucepan until lightly simmering.

Serve chicken over rice. Spoon some of the sauce over the pork and garnish with scallions

Breakfast Casserole

2012-01-04T17:17:00.001-06:00

Ron and I love eggs in the morning. I am not a big oatmeal or cereal person- I love 2 runny eggs and a slice of toast. We made this casserole for our Christmas morning breakfast (sorry a little late!) and it was wonderful. I added a few extra veggies from my original recipe and scaled it down for Ron and I. This is such an easy breakfast to put together and is a total crowd pleaser. I had it as breakfast leftovers for the following morning and it was great! I am always on the look out for savory breakfast casseroles so if you have any you would like to share I am all ears!

Ingredients

8 large/extra large eggs

4 cups Ore-Ida frozen hashbrowns
8 strips center cut bacon, cooked and chopped
1/2 cup diced ham

2/3 cup cheddar cheese
1/4 cup milk
1/4 cup green pepper, diced
1/2 cup onion, finely diced

1/2 cup chopped tomatoes

1/4 cup chopped mushrooms
salt and pepper to taste

Instructions

Pre-heat oven to 325 degrees. In a small bowl mix bacon, ham and veggies together. In a medium bowl whisk eggs, milk, and salt/pepper. Grease an 8X8 baking dish. Evenly layer hashbrowns into baking dish. Sprinkle 1/2 of the cheese over hashbrowns. Add meat and veggie mixture. Evenly pour eggs over hashbrowns/meat. Top with cheese. Bake for about 45-50 minutes or until the middle is completely cooked*.

*You may need to alter baking time depending on how fast the middle of the casserole takes to completely set.

Crock Pot BBQ Chicken Dip

2012-01-03T17:17:00.002-06:00

Yesterday we headed over to Ron's parents for a Rose Bowl party (another game we do not need to discuss....), and I wanted to bring a new dip. I decided a crock pot was in order for this dip so it would stay nice and warm. Cold dip sitting out for an hour = not so yummy. This dip is delicious. The BBQ and hot sauce give a nice zing, but are cooled by the creamy ranch and cream cheese. I made enough for leftovers because I think this would make a delicious melt baked in the oven. Hope everyone is having a wonderful week!

Ingredients
3 cups cooked chopped chicken
8 oz reduced fat cream cheese
1/2 cup light sour cream
2/3 cup bbq sauce
1/2 light ranch dressing
1 1/2 Tbl hot sauce
4 strips bacon, cooked and chopped
1/2 tsp onion powder
1/2 tsp garlic salt
1/2 tsp black pepper

Instructions
Mix all ingredients in a medium bowl. Pour into a small crock pot. Heat on low till hot and steamy. Serve with tortilla chips or crackers.

Featured on January 8, 2012 at:

Spicy Orange & Honey Shrimp with Broccoli

2012-01-02T22:07:00.001-06:00

Happy New Year! I hope everyone had a wonderful celebration! We were very thankful to ring in 2012 with a Packer win over the Lions. If the Packers get to the Super Bowl we will be in Key West on vacation. While it will be sad not to be in Green Bay for the game, I must admit I am excited to watch a Packer game in warmer temperatures (today it was 15 degrees! Brrr!).

This is a dish that I put together while trying to clean out our freezer. We had some frozen shrimp from the Texas shrimp truck that needed to be used and this meal fit the ticket. I love shrimp and broccoli take out, but it is not the healthiest meal, and is loaded with sodium. I was so pleased with how this turned out, and Ron said it was one of his all time favorites. Enjoy!

Ingredients

22-25 peeled & cleaned shrimp

4 1/2 cups chopped broccoli

1 onion, sliced

1 red bell pepper, thinly sliced

Juice from 2 large oranges

1/3 cup low sodium soy sauce

2 cups seafood or vegetable stock. divided

2 Tbl honey

1 Tbl brown sugar

1 Tbl ground ginger

1 Tbl hot sauce

1 Tbl olive oil

2 1/2 Tbl cornstarch

Instructions

Saute onions and peppers till tender. Add broccoli and cook for about 5 minutes. While broccoli is cooking, mix orange juice, soy sauce, 4 cups of stock, honey, ginger, sugar, and hot sauce in a medium mixing bowl. Pour over broccoli mixture and simmer for 8-10 minutes. In a small cup, mix 1/2 cup of stock with 2 1/2 Tbl cornstarch. Make sure the broccoli is at a heavy simmer and add the cornstarch and stock to thicken. Allow mixture to simmer and thicken for 2-3 minutes. Add shrimp and cook till shrimp are cooked and pink. Serve over rice or rice noodles.

Featured on January 8, 2012 at:

Top Ten of 2011

2011-12-29T06:00:00.015-06:00

What a fantastic year it has been! I can only hope that 2012 is just as wonderful. We had much to be thankful for this year. Our wedding, a new special kitty join our family, a new home, a brand new niece getting ready to make her debut in January....the list is long.

I wanted to share our favorite recipes from 2011 for your viewing pleasure. Enjoy the final days of 2011!

Slow Cooker Chicken Tikka Masala
This was a fantastic slow cooker meal, and tasted just like our favorite restaurant.


Bloody Mary Steak with Horseradish & White Cheddar Mashed Potatoes
I made this dish for the Crazy Cooking Challenge and loved the steak! Anytime I can have a bloody mary I am a happy girl!


Ina's Seafood Stew
This was a recipe from the recipe swap I participate in. We are making it again on New Year's Eve.


  Grilled Salmon with Lemon Summer Vegetable Risotto
Perfect grilled meal at the height of summer vegetable season.


Taco Burger
Taco in a bun. Delicious.


3 Cheese Skillet Mac and Cheese
Creamy, dreamy & rich comfort food at its finest.


Chicken Mole Enchiladas
I am a sucker for a good mole, and I loved how easy this recipe was.


Scalloped Potatoes and Ham
Ron's favorite comfort food. It is hard to go wrong with potatoes, ham, and cheese.


Cuban Burger
A twist on my all time favorite sandwich.

Tilapia with Peppers, Olives, and Capers
A recipe inspired from one of my favorite local restaurants.

Recipe Swap: Hoisin Braised Short Ribs

2011-12-28T21:46:00.003-06:00

Time for another Recipe Swap! The theme for this swap is Special Occasions. I submitted a recipe for grilled ribeye steak with caramelized onion and blue cheese sauce....yummy.... In return, I received Hoisin Braised Short Ribs from Mary Ellen's Cooking Creations. I had never cooked short ribs before and was pleased to try something new. This recipe takes a little while, but it is well worth it.

My Dad took a nasty fall on the ice today and while trying to salt the driveway (ironic, i know). We came over with this dish for dinner and gathered with him to watch Monday night football. My entire family (even my 3 year old nephew) loved this dish. It is wonderful, and the meat melts in your mouth. It was a nice meal for my parents after a very stressful day filled with ambulances and x-rays.

I followed the suggestion to serve the ribs with mashed potatoes, and it was delicious with the sauce! A perfect comfort meal! Check out the other swappers at A Taste of Homecooking, and thank you Mary Ellen for a delicious recipe!

Ingredients

3 lbs boneless beef short ribs (we used bone-in-about 2-3 ribs per person)
Salt and freshly ground black pepper
2 tbsp olive oil
1 c chopped onion
1 c peeled and chopped carrots
1 c chopped celery

1/4 c tomato paste

1 c dry red wine

2 c beef stock or low sodium beef broth

1 1/2 c hoisin sauce

1/4 c firmly packed brown sugar

3/4 c fresh orange juice

2 c water

Leaves from 1 bunch fresh time, a few sprigs reserved

Instructions

Pat the short ribs dry and season with salt and pepper.

In a Dutch oven or other heavy-bottomed ovenproof pot, heat 1 tbsp of the oil over medium high heat. Sear the short ribs to brown them on all sides, 2 to 3 minutes per side, and then remove them from the pan. Set aside.

Preheat the oven to 325 degrees.

Add the remaining 1 tbsp oil to the pot. Add the onions, carrots, celery and saute until caramelized, 10 to 12 minutes. Push aside the onion mixture, add the tomato paste, and brown for 2 to 3 minutes. Mix in the onion mixture, add the red wine, and stir to scrape up brown bits from the bottom of the pot. Reduce the sauce until slightly thickened, about 5 minutes. Add the beef stock, hoisin, brown sugar, orange juice, water, thyme leaves, and bring to a simmer.

Put the ribs back in the pot, cover, and transfer to the oven. Braise the ribs until they are very tender, about 3 hours, checking the pot and stirring every hour.

Transfer the ribs to a platter and keep warm. Strain the sauce through a fine mesh sieve into a medium saucepan. Taste and adjust the seasoning, then reheat the sauce.

To serve, divide the short ribs among 4 dinner plates. Top with the sauce and garnish with the thyme sprigs.

Roasted Duck with Wild Rice & Sausage Stuffing

2011-12-26T11:18:00.000-06:00

What a wonderful holiday! It makes me sad that it is over. This meal was our Christmas Eve dinner. Last year we had duck, and liked it so much it is becoming a Christmas Eve tradition. Last year, I focused on rosemary, orange, and onion. This year I tried a wild rice stuffing at my mom's request. Our 2011 duck was fantastic (even better than the previous year). This recipe is so delicious, and very easy. I didn't get a chance to get a picture before we carved the duck, so please excuse the platter picture! We served our duck with wild rice stuffing, and Van Abel's green beans. Perfect beginning to a Christmas celebration. I hope everyone had a beautiful holiday.

Ingredients
2 6-7 lb ducks
3/4 cup uncooked wild rice
3/4 lb mild italian sausage
2 golden delicious apples, peeled and diced
4 stalks celery, chopped
1 white onion, diced
1/2 cup dry white wine
4 oz pecan pieces
2 Tbl fresh thyme
2 Tbl italian parsley
1 tsp black pepper
salt & pepper for ducks
2 medium roasting pans, or 1 large (for ducks)

Instructions
Cook wild rice according to package instructions and set aside.

Remove duck from refrigerator. Allow duck to sit at room temperature for at least 30 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
Preheat oven to 350 degrees.

In a large rimmed skillet, brown sausage till it is completely cooked. Add apple, celery, and onion. Cook till tender (about 10 minutes). Add wine, herbs, and pepper. Continue cooking for an additional 10 minutes. Gently fold rice into sausage mixture and remove from heat. Allow stuffing to cool.

Stuff the ducks equally with the wild rice stuffing and place in the roasting pan. Salt and pepper the outside of the ducks. Place duck in the oven and roast until the internal temperature reaches 170 degrees (about 2-2 1/2 hours) basting with the drippings every 30 minutes. Allow the duck to rest for for 10-15 minutes before carving.

Happy Holidays!!

2011-12-25T11:03:00.000-06:00

Happy Holidays to everyone! Wishing you a healthy & happy Christmas! Thank you continuing to support my blog and influence us with your thoughts and creativity! We wish happiness, good food, and great memories to everyone!

Love,

Ashley & Ron (and the cats too!)

Crockpot BBQ Dr Pepper Pork

2011-12-19T07:04:00.002-06:00

Ron's family came to watch the Packer game with us last week, and I wanted to make something yummy in the crockpot. I didn't want to do a normal BBQ pork (even thought it is awesome), and we happened to have some Dr Pepper in the house. This recipe came together very easily, and you really can't go wrong with a set it and forget it recipe when company is coming. I loved the flavors of this pork. It is not too saucy, but has wonderful flavors. Perfect for a Sunday game day....and NO I do not want to talk about the game last night... We also had a wonderful family Christmas with our extended family this weekend, I love the holidays!Have a wonderful week!

Ingredients

4 lb pork shoulder roast

1 1/2 cup BBQ sauce (we use Stubb's)

1 1/2 can Dr Pepper

1 tsp salt

1 tsp onion powder

1 tsp garlic salt

1 tsp black pepper

1 tsp cumin

Instructions

Rub roast with seasonings and place in crockpot. Pour BBQ sauce over roast, and top with Dr Pepper. Set crockpot to low and cook 7-8 hours. Between the 7th and 8th hour, remove roast and shred. Place meat back in crockpot. Allow pork to cook for an additional 30 minutes. Top with additional BBQ if you prefer a sandwich with extra sauce.

Recipe Swap: Candy Cane Fudge

2011-12-15T22:20:00.001-06:00

Time for a new swap! The theme for this swap is cookies/treats. I submitted my peanut butter cups, and received this Candy Cane Fudge from Jenna. As I have said before, I am not a big fudge fan. but you never know what is going to tickle your fancy. I love candy canes and was excited to make this treat. This recipe is really simple and easy to put together compared to some of the fudge recipes out there (candy thermometers!!! Eeekkk!!). The recipe calls for red or green food coloring to be stirred in, but I decided to do a swirl and thought it turned out really pretty. Alas, I am just not a fudge person. I found it a little too sweet for my taste, but I know my sister will love it (she loves white chocolate and peppermint). I am always happy to try something new and love the festive colors! Thank you Jenna for this sweet holiday treat! Next month is "special occasion" and I can't wait to see what I get!

Ingredients

2 (10 ounce) packages vanilla baking chips

1 (14 ounce) can sweetened condensed milk

1/2 teaspoon peppermint extract

1 1/2 cups crushed candy canes

1 dash red or green food coloring (for swirling)

Instructions
Line an 8 inch square baking pan with aluminum foil, and grease the foil (I used Pam).

Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, and candy canes. Add drops of food coloring and use a toothpick to swirl.

Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

Gluten Free Baked Eggnog French Toast with Cranberries and White Chocolate

2011-12-15T06:00:00.022-06:00

Time for another Improv Cooking Challenge! The theme for December is Eggnog and Cranberry. I thought a lot about what to make and wanted to try something new. I developed this recipe while trying to make bread pudding. I never made bread pudding and wanted to give it a try, however I thought this was closer to french toast. I really liked the flavors of this dish, and was very happy with how it came out. This makes a great breakfast dish, or you can have it as a late night dessert like Ron and I did.

So excited about the holidays! My sister and I made some candy last weekend (mostly the usual- a few new I will post) and that always helps get me in the mood for Christmas.

Check out my Improv recipe next month for a new combo! To sign up, visit Kristen at Frugal Antics of a Harried Homemaker.

Ingredients
6 cups cubed gluten free bread (16 oz loaf-we use brown rice)
1 pt eggnog
3 eggs
1/3 cup sugar
2 Tbl maple syrup
2/3 cup cranberries, chopped
1/2 cup white chocolate chips
1 14 oz can sweetened condensed milk
1 tsp cinnamon
1/2 tsp ground ginger
1 Tbl butter

Instructions
Pre heat oven to 375 and grease an 8X8 baking dish with butter.

Place bread in a large bowl and set aside.

Whisk eggnog, syrup, eggs, sugar, cinnamon, and ginger in a medium mix bowl. Pour over bread and mix. Allow the bread to sit and absorb the liquid for 45 minutes stirring every 5-10 minutes.

Layer 1/2 the bread mixture into the baking dish. Next, layer 1/2 cranberries, 1/2 sweetened condensed milk, and chocolate chips. Repeat with remaining ingredients.

Bake in the over for 50 minutes. Allow casserole to rest for 15 minutes.

Crockpot Cheesy Spinach and Artichoke Dip

2011-12-12T21:35:00.001-06:00

Ohhhh...My weakness.... I love spinach and artichoke dip. In my opinion, the cheesier and gooier (?) the better! I made this for a work party and it fits in my mini crockpot (a little bigger than the "little dipper") perfectly. It went over very well with my co-workers, and my favorite part is that it is mayo free. In warm dips I really do not like the taste of mayo.... something about hot mayo makes me a little green. This is a great dip, and it super easy to put together. Perfect for your next PACKER party..he he..

Ingredients

12 oz reduced fat cream cheese

1/2 cup part skim ricotta cheese

1/2 cup reduced fat sour cream

2 cans artichoke hearts, drained and chopped

10 oz frozen chopped spinach, thawed and drained

1 cup shredded Monterrey jack cheese

1/2 cup shredded Parmesan cheese

1/2 tsp onion powder

1/2 tsp garlic salt

1 tsp black pepper

Instructions

In a large bowl mix all ingredients together. Pour into your crock pot and heat on low until warm and gooey. Easier than pie!

Pizza Tot Casserole

2011-12-11T14:32:00.000-06:00

It's Sunday, and that means it is Packer day!!!!!!!! I love the Packers. One awesome thing about the Packers, there are many, is that they are owned by the people. Years ago my Grandparents owned stock and when they passed away it was given to the kids and grandchildren. It makes me so happy to see that hanging on my wall, and know we own a small piece of history. Today my in-laws are coming for the game, and we are taking the kids to the Green Bay Botanical Garden for a light show after the game. Perfect Sunday in my opinion.

This is a dish I cam up with when I was in a pinch for dinner one weekday evening. It is super tastey and makes great leftovers for the work week. You can use any toppings you like depending on your pizza preferences.

Have a fabulous Sunday! Go Pack Go!!

Ingredients

1 1/4 lb lean ground beef

1 green pepper, diced

1/2 large onion, diced

2/3 cup chopped turkey pepperoni

4 1/2 oz slices black olives

1 14.5 oz pizza sauce

1 14.5 oz can diced tomatoes, drained

3 Tbl reduced fat cream cheese

1 cup reduced fat shredded cheddar cheese

1 1/2 Tbl pizza seasoning (or italian seasoning)

1 tsp salt

1 tsp black pepper

32 oz bag of tater tots

Instructions

Pre-heat over to 350 degrees, and grease a 9X13 casserole dish with Pam.

Brown beef with onions and peppers in a large rimmed skillet. Drain, and add pizza seasoning, salt, and pepper. Add tomatoes and olives. Stir in cream cheese till evenly mixed. Add pizza sauce and simmer for 5 minutes. Remove from heat and pour beef into casserole dish. Top with pepperoni, then cheese, then tater tots. Bake uncovered for 30-40 minutes or until sides are hot and bubbly.

Crazy Cooking Challenge: Phat Cow Fudge

2011-12-07T11:00:00.032-06:00

Time for another Crazy Cooking Challenge!

The theme for this month is Fudge! I am not a big fudge eater (that silly chocolate thing), but I always love to try something new. I usually let Ron take charge of the fudge around the holidays because he has a great recipe from this Grandmother. However, I wanted to try something new and see if my fudge making skills were up to par. This is a recipe from Jenn at Eat Cake For Dinner. I have to say the name was the first thing that caught my eye because who wouldn't chuckle about Phat Cow fudge? It was just what I was looking for- easy and unique. I love how it looks like a spotted cow! This recipe is so yummy! The fudge melts in your mouth and is so creamy. Perfect addition to a holiday fudge arsenal. Please remember to vote below and check out the other fudge recipes!

Phat Cow Fudge

recipe from Jenn at Eat Cake For Dinner

20 oz Hershey's milk chocolate bars, broken into pieces

1 (12 oz.) pkg. semi-sweet chocolate chips

1 c. (2 cubes) butter, cut into pieces- No substitutes

4 c. sugar

1 (12 oz.) can evaporated milk

2 1/2 c. mini marshmallows

4 c. frozen mini marshmallows

2 tsp. vanilla extract

1 Lb. walnuts, chopped, opt.

Place four cups of mini marshmallows into the freezer. In a large bowl, prepare broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows. Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes. Remove from heat and immediately pour over the chocolate/butter mixture. With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine (Don't worry if it looks separated, just keep stirring). Stir in the vanilla. Add the frozen marshmallows and walnuts. Spread into a buttered cookie sheet. Cool completely. Cut into pieces and serve. Store in an airtight plastic container (can be stored for about two weeks).

Slow-Cooker Chicken Tikka Masala

2011-12-01T21:40:00.000-06:00

This morning I had every intention of getting up early and putting together this dish so all Ron had to do was plug in the crockpot. Then I forgot. Oops.... So it was Ron's task to get this dish ready for dinner. Ron is a great cook, but usually lets me do the cooking because I enjoy it so much. However, today was his moment to shine, and boy did he shine! I found this recipe at Food With Your Family and knew we had to try it. This dish is a staple when we go to an Indian restaurant. Ron did an amazing job putting this dish together, and said it was very easy. Props to you honey- you can cook for me anytime. I can't wait for leftovers tomorrow because this is my new favorite crockpot dish!

Ingredients

For the chicken:

9 boneless, skinless chicken thighs (we used 4 chicken breasts- about 1 1/4 lb)

1 teaspoon kosher salt

1 tablespoon ground coriander

1 tablespoon ground cumin

1 cup yogurt

4 tablespoons butter

For the sauce:

4 tablespoons butter

1 large onion, peeled and diced

6 cloves garlic, peeled and minced

1 tablespoon kosher salt

1 large piece of ginger (2-3 inches in size), peeled and grated

3 tablespoons garam masala

4 cups crushed tomatoes

1 tablespoon raw sugar (or granulated white sugar)

1 whole jalapeno, washed, stem removed and pierced several times with a sharp knife

1 1/2 cups heavy cream

2 teaspoons cornstarch

Instructions

Cut the boneless, skinless chicken breasts into 1- 1 1/2 inch pieces. Sprinkle the coriander, cumin and 1 teaspoon salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 minutes before proceeding.

Melt 1 tablespoon the butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the slow cooker as it is finished, using 1 tablespoon of butter per batch, and repeat until the chicken is all in the slow-cooker.

Return the pan to the heat and melt the remaining 4 tablespoons of butter over medium high heat. Add the onions, garlic, and the 1 tablespoon of kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar. Stir well, scraping the caramelized bits from the bottom of the pan and bring to a boil. Pour over the chicken in the slow-cooker and add the jalapeno pepper.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel

Serve over hot rice

Recipe Swap: Triple Chocolate Cheesecake

2011-11-30T12:00:00.002-06:00

The theme for this recipe swap is Thanksgiving Deserts. My family usually goes a little lighter with desserts and I submitted lemon curd and meringue. I received Triple Chocolate Cheesecake from Coleen at Does Not Cook Well With Others (Love the name). I was very pleased to be challenged with a new recipe out of my comfort zone. Truth be told: A) I have never made anything resembling a cheesecake, B) I really don't like cheesecake, and C) I really don't like chocolate. However, my husband loves cheesecake, especially chocolate cheesecake. I was a little intimidated by this recipe because it has a lot of steps, but after carefully reading Coleen's instructions I dove into the recipe. Luckily, I was able to find gluten free oreos so Ron was excited that he could enjoy it without feeling sick! Even though I only had one bite of my husband's cheesecake (and licked a knife), this recipe is really delicious. Ron's exact words were "Ashley, this is to die for". I brought the cheesecake to my in-laws Thanksgiving, and then the other half to my parents house. Each location gave it two thumbs up. This recipe does take sometime so make sure to allow yourself enough time for all the components! If you give this a try, and didn't know a lot about baking a cheesecake, make sure you read the tips about the water bath and checking for doneness. If you are a cheesecake lover you will not be disappointed, and if you aren't you will appreciate the one of two bites like me. Thank you Coleen for making me try something new and pushing me out of my comfort zone!

Triple Chocolate Cheesecake

recipe by Coleen at Does Not Bake Well With Others

18 Oreo cookies
3 tbsp unsalted butter, melted
4 (8 oz) bricks of cream cheese, room temperature
1 3/4 cups sugar
4 eggs
3/4 cup heavy cream
4 oz milk chocolate bar, melted and cooled
4 oz white chocolate bar, melted and cooled
4 oz semisweet chocolate bar, melted and cooled
1 cup heavy cream
8 oz semisweet chocolate bar, chopped

Instructions

Preheat the oven to 350 degrees.
Place the Oreo cookies in a gallon-sized zip-top plastic bag, and crush finely with a rolling pin. Pour in melted butter, and mix until crumbs are coated. Press into the bottom of a 10-inch springform pan. Bake for 8 to 10 minutes. Cool completely on a rack. Reduce oven temperature to 325 degrees. Wrap the bottom of the springform pan in two layers of aluminum foil.
Beat cream cheese on medium-high speed until fluffy. Scrape the sides and bottom of the bowl. Gradually beat in sugar. Scrape the sides and the bottom of the bowl. Add in eggs, one at a time, beating until incorporated and scraping the bowl in between each addition. Beat in the cream.
Divide batter evenly among three bowls. Stir melted milk chocolate into the first bowl, white chocolate into the second, and semisweet chocolate into the third.
Pour milk chocolate batter onto the prepared crust and spread evenly. Carefully pour white chocolate batter on top, and spread evenly, being careful not to mix the batters. Repeat with the semisweet chocolate.
Place in a boiling water bath (see previous entries on cheesecakes for instructions) and bake for one hour. Check for doneness (see tips on how to know when your cheesecake is done). If necessary, continue baking until cheesecake is set, but still jiggles in the middle. When it reaches this point, turn the oven off, and leave the cheesecake in the oven for another hour.
Cover in tin foil and refrigerate at least 8 hours.
Prepare the glaze: Scald the heavy cream. Place chopped chocolate in a bowl, and pour hot cream over it. Let stand one minute, then stir until smooth. Pour over the cheesecake, tilting to coat it evenly, then chill the cheesecake for fifteen minutes

Loaded Baked Potato Soup

2011-11-29T20:19:00.000-06:00

BBBRRRRRR........ Baby it's cold outside! I was freezing on my way home from work today and couldn't wait to put together this soup. I never made baked potato soup before, but since I Ron and I love potatoes- why not give it a try? This was a really simple dinner to put together, and it tasted wonderful. I didn't use heavy cream or cheese (except for a little on top!) so this soup is a little lighter than something from a restaurant. You can use whatever toppings you like, but we stuck to the traditional bacon, sour cream, cheese, and sliced green onion. Perfect soup to warm you up on a cold winter night- besides a cute husband.

Ingredients
3 1/2 cups chopped gold potatoes
1 medium white onion, diced
1/4 cup flour (we use gluten free)
3 1/2 cups chicken stock
1 cup reduced fat milk
1 tsp chopped fresh thyme
1 Tbl butter
1 Tbl olive oil
salt and pepper to taste

Toppings:
chopped bacon
sliced green onion
sour cream
shredded sharp cheddar

Instructions
Place potatoes in a microwavable dish and cook till tender. Drain and set aside.

Heat butter and olive oil in a medium soup pot over medium heat. Add onions and thyme, and saute till tender. Add four and stir to coat. Slowly add stock, stirring to evenly mix. Add milk and allow mixture to simmer and thicken 2-3 minutes stirring constantly.

Add half potatoes to soup pot, and blend with an immersion blender. If you do not have an immersion blender use a blender, or add all potatoes for a chunkier soup. When blending is complete, add remaining potatoes and season with salt and pepper.

Serve hot with toppings of your choice.

Van Abel's Green Beans

2011-11-25T11:19:00.003-06:00

One of my favorite supper club restaurants is Van Abel's in Holland (just outside Green Bay). They have the most delicious chicken, and serve these fantastic green beans. We have been going to Van Abel's since I was a baby, and these were always my favorite. My sister and I literally go just for the beans. My Grandmother had the green bean recipe and we loved when we got to have them for dinner. I have made adjustments to the recipe (I don't even think we have it on paper anymore), and still love to make this for my family. It is a dish that brings back great memories for family dinners when my Grandparents were still alive. These were a great hit (as always) on our Thanksgiving table!

Ingredients

1 lb fresh green beans, trimmed and kitchen cut

5 slices bacon, diced

2/3 cup mayo (we use reduced fat)

2 Tbl white vinegar

1/8 cup sugar

1 Tbl black pepper

Instructions

Steam green beans in the microwave or stove top. Drain and set aside.

In a large rimmed skillet, cook bacon till crisp. Over medium heat, add green beans and mix. Allow green beans and bacon to cook for 2-3 minutes. Add mayo and mix to coat evenly. Stir in vinegar, sugar, and pepper. Reduce heat to low and allow green beans to cook for 5 minutes. Serve.

Cabernet Cranberry Sauce

2011-11-25T11:02:00.000-06:00

Happy Day after Thanksgiving! We had a fantastic holiday filled with family, friends, love, football, wine, food, and a sewer that backed up into our basement 10 minutes before we needed to leave the house. Thankfully, we were able to get someone over the snake the drain and save the day! My husband was so great and stayed behind for a bit and I am sure it was not how he thought his holiday would go. Everything is fixed and we can be happy it wasn't worse!

I thought I would share a few dishes I made for the feast. I stumbled upon this recipe trying to find a new cranberry recipe for dinner. Usually the cranberries are ignored, but I was determined to find something unique that would become a happy addition to our dinner table. This recipe is fabulous. I love the Cabernet flavor (my sister and I call this booze berries) with the orange and the addition of spicy white pepper. I think my goal of a awesome cranberry dish was successful because everyone raved about the flavor!

A must try for your holiday table.

Cabernet Cranberry Sauce

adapted from The Kitchen is My Playground
1 (12 oz.) package fresh cranberries
1 1/4 c. granulated sugar
1 c. Cabernet Sauvignon*
1 3-inch cinnamon stick
2 tsp. orange zest

1/4 tsp white pepper

Bring sugar and wine to a boil in a medium saucepan over medium-high heat. Add remaining ingredients, and return to a boil, stirring constantly. Reduce heat to low and simmer, partially covered, for 15 minutes, or until cranberry skins have popped. Remove and discard cinnamon stick. Cool slightly. Serve warm or chill at least 2 hours. Sauce will thicken as it cools.

Sauce may be stored in the refrigerator for up to a month.

*Note - Use good quality wine. It makes a difference in this recipe!

Pork Chops with Apple Cider Gravy & Sweet Potato Swirl

2011-11-22T21:32:00.001-06:00

This meal screams cozy fall meal to me. I had a jug of local apple cider in my fridge and wanted to get creative with a pan gravy. I love the taste of pork and apples, and thought an apple cider gravy would be perfect. I paired it with a swirl of regular mashed and curry sweet potatoes. It was so delicious- a perfect fall meal. Ron and I both loved the sweet flavors of the gravy and sweet potatoes next to the savory pork chops.

I can't believe it's almost Thanksgiving! Fall went too fast this year!

Right now I have a triple chocolate cheesecake in the fridge for next weeks recipe swap, and I can't wait to see how it turns out!

Pork Chops with Apple Cider Gravy

4 boneless pork chops

1/2 cup Apple Cider

1 cup chicken stock

3 Tbl flour (gluten free)

3 Tbl butter

1 Tbl olive oil

salt and pepper

Instructions

Heat oil over medium heat in a pan. Season pork chops with salt and pepper. Pan fry chops in olive oil till cooked to desired temperature. Remove from pan and set aside. In the same pan, over medium heat, melt butter. When butter is melted, sprinkle in flour and whisk constantly until just browned. Gradually add chicken stock and apple cider. Whisk until gravy is smooth and at desired thickness. Serve over pork chops and potatoes.

Swirled Sweet Potatoes

2 medium sweet potatoes, peeled and cubed

4 russet potatoes, peeled and cubed

3 Tbl butter, divided

1 Tbl salt, divided

1 Tbl pepper, divided

2 Tbl cream cheese

1/2 tsp curry powder

1/2 cup milk, divided

Instructions

Boil potatoes in separate pots until completely cooked. Drain and set in separate bowls. Add 1 1/2 Tbl butter to each bowl, 1/4 cup milk, 1/2 Tbl salt, 1/2 Tbl pepper to each bowl. To the russet potatoes, add cream cheese, and to the sweet potatoes add curry powder.

Using a potato masher or electric mixer, mash potatoes till smooth. Scrape the sides of the russet mashed potato bowl, and gently add pour in the sweet potatoes. Using the end of a wooden spoon, gently swirl the potatoes together so they are mixed, but the individual colors are showing.

Serve with Pork Chops and Apple Cider Gravy.

Long Winter Molasses Cookies

2011-11-20T10:04:00.001-06:00

I love molasses cookies. Thin, chewy, spicy, and rich. I found this recipe on Jenna's blog Eat, Live, Run and knew it was perfect. I don't have a lot of cookie recipes on my blog (mostly because I am not a great baker), but my goal is to try and get more cookie and baking recipes. I have become more comfortable with gluten free baking over the past year and excited to try out new recipes. This recipe is super easy and turned out delicious. I accidentally put my cookies a little close together on the baking sheet, so excuse to odd shapes!

We are getting ready for the Packer game in Green Bay, and simmering up some yummy bean soup.
Have a great day!

Long Winter Molasses Cookies
adapted from Eat, Live, Run

2 cups all purpose flour (we use gluten free)
1 egg
1/4 cup molasses
1 tsp cinnamon
1/2 tsp ground ginger
1/4th tsp ground white pepper
1/2 tsp salt
1 cup granulated sugar
2 tsp baking soda
1 stick + 4 T melted butter

Instructions
In a medium sized bowl, combine the flour, cinnamon, ground ginger, white pepper, baking soda and salt. Set aside.
In a large bowl, combine the melted butter, sugar, egg and molasses. Stir well to combine.
Add dry ingredients to wet and stir to form a sticky dough. Wrap in wax paper and chill in the fridge for at least an hour before rolling out on a flour surface and punching with either cookie cutters or a glass.
Bake cookies on a lined sheet tray at 375 for eight minutes.

Improv Cooking Challenge: Heath Pumpkin Cream Cheese Cake

2011-11-17T06:00:00.012-06:00

This month I started participating in the Improv Cooking Challenge hosted by Kristen of Frugal Antics of a Harried Homemaker. The challenge is a monthly party where everyone takes the same two assigned ingredients and lets their imaginations run wild. It doesn't matter what other ingredients we use, whether we make something savory or sweet. This months ingredients are pumpkin and cream cheese. I wanted to try and find something different than a pumpkin roll or pumpkin cookies with cream cheese frosting. I came across this recipe at Sugarmonkey Sweets. I added crushed heath bars and adapted the recipe to create a gluten free version. All I can say is yum, yum, yum, and yum. The cake is dense and rich, but the blend of spices remind me of fall. Ron absolutly loved the cake (he is and easy judge- he loves anything with sugar). Join the party and check out my fellow bloggers below! Also, stay tuned for next month: cranberry and eggnog!

Heath Pumpkin Cream Cheese Cake

Adapted from Let's Dish & Sugarmonkey Sweets

Batter:
6 Tablespoons melted unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 can pumpkin - 15 oz
1/4 cup water
1 cup crushed Heath Toffee Bars

2 cups gluten free baking mix (we use Pamela's)
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat oven to 350 degrees and line a 9x13 pan with aluminum foil and spray with non stick cooking spray.
Whisk together all of the dry ingredients in a separate bowl and set aside. Using a stand mixer, beat the butter and sugar until incorporated and smooth. Add the eggs, pumpkin and water. Slowly add the dry ingredients, scraping down the sides of the bowl to make sure all of the ingredients are mixed well. Spread about 2/3 of the mixture into the pan. Sprinkle Heath evenly over batter

Cream Cheese Swirl:
8 ounces cream cheese
1/4 cup sugar
1/2 teaspoon pure vanilla
1 large egg

Using a stand mixer, cream the cream cheese and sugar together. Add the vanilla and egg, mixing until smooth. Scoop out the cream cheese mixture on top of the pumpkin mixture and heath bar. Smooth the cream cheese layer out a little bit before adding the remaining pumpkin mixture on top of the cream cheese layer. Then use a knife or spatula to swirl the mixture together. Bake for 30 minutes or until middle is set. Enjoy!

Recipe Swap: Dutch Oven Beef and Noodle Casserole

2011-11-15T20:16:00.001-06:00

The theme for this recipe swap is one pot meals. I received Dutch Oven Beef and Noodle Casserole from Rachel of Fall In Love. I submitted my recipe for Scalloped Potatoes and Ham- excited to see who had it! After reading the Rachel's review and the recipe ingredients it seemed to be a pretty easy meal, but I was a little bummed I didn't receive something a bit more challenging or different. As expected, the dish was a breeze to put together. I added garlic, cumin, and a little hot sauce to "beef" up the dish after reading Rachel's critiques of the original recipe. However, I was a bit disappointed with the flavor- it fell a bit flat for me. I love the concept of the one pot meal, but I am not sure that this one will come back to the dinner table. I am excited to see what the other bloggers worked with their swap dishes!

On another note, we are moved into the new house! Feels good to finally be home!

Dutch Oven Beef and Noodle Casserole
Whole Foods Recipes/ Fall In Love

1 pound extra lean ground beef
2 cups frozen corn
2/3 cup sliced mushrooms
2 cloves garlic, minced
1/2 medium yellow onion, chopped
1 small green bell pepper, cored, seeded and chopped
1 (10- to 12-ounce) package gluten free noodles
2 cups shredded reduced fat cheddar cheese
1 (28-ounce) can diced tomatoes
Salt and Pepper, to taste
1/2 tsp cumin
1/2 tsp hot sauce

Directions
Heat a 5-quart Dutch oven over medium-high heat. Add beef and cook, stirring occasionally, until cooked through. Add corn, mushrooms, onions, peppers, garlic, cumin, hot sauce, and salt & pepper and stir well. Spread uncooked noodles evenly over the top, then sprinkle cheese over noodles. Pour the can of tomatoes, with their juice, over the cheese and noodles. Tightly cover pot, reduce heat to medium-low, and cook for 1 hour. Uncover pot, set aside for 5 minutes then serve.

Creamy Chicken Corn and Rice Casserole

2011-11-11T09:00:00.004-06:00

Can you tell we are cleaning out the cabinets and freezer??? Tomorrow is the big moving day for us. The new furniture and appliances (a double oven!!) went in without a hitch. I can't wait till we get settled. I may not be able to post till next week depending on the internet situation (I made sure to schedule this one!).

This is somewhat of a throw together weeknight meal. After digging around in the pantry trying to use the food we have I came to the conclusion that casserole was for dinner! This recipe turned out really well and was packed with cheesy chicken flavor. I wanted to use broccoli, but all we had was corn and peas. Being a good girl, I followed the no store rule and was pleasantly surprised. I have a feeling that different variations of this casserole will hit out table again!

Ingredients

1-1 1/4 lb chicken breasts
3 cups cooked brown rice
6 oz frozen corn
6 oz frozen peas
1 small yellow onion, diced
1 cup chicken stock
2 cloves garlic, minced
1/2 cup reduced fat sour cream
1/8 cup reduced fat mayo
1/2 cup milk
1/4 cup flour (we use gluten free)
2 cup reduced fat shredded cheddar cheese, divided
1 Tbl olive oil
1 tsp butter
salt and pepper to taste

Instructions

Pre heat over to 350 degrees.

Boil chicken breasts until they are tender and completely cooked. Remove from water and shred. Set aside. In a large rimmed skillet, heat olive oil and butter over medium heat. Add onions and allow them to cook until onions are translucent. While onions are cooking mix rice, sour cream, and mayo in a large mixing bowl. Set aside.

Add stock, milk, garlic, and veggies to skillet. Allow mixture to simmer for 2-3 minutes. Add chicken and stir to incorporate all ingredients. Sprinkle with flour and stir and the sauce thickens. Season with salt and pepper. Stir in 1 cup shredded cheese. Remove skillet from heat and fold into rice.

Spray 9X9 (you can use larger, but be sure to adjust cooking time) with cooking spray. Pour chicken and rice into baking dish and top with remaining cheese. Bake for 30 minutes or until casserole is hot and bubbly.

Roast Beef with Onion Gravy

2011-11-08T16:00:00.000-06:00

I have been keeping this roast recipe on my radar since Sarah at A Taste of Home Cooking posted it. It looked delicious and perfect for a Sunday dinner. I love the simplicity of the recipe and I was sure it was going to make great leftovers for my work lunches.

As I thought the recipe was easy to follow and tasted great! I loved the onion gravy over the top of the roast.Another plus, you literally need two dishes (I guess 3 if you count the cutting board), and easy clean-up equals a happy husband since he gets dish duty when make the meal. I think I come out on the better side of that deal.

Roast Beef with Onion Gravy
from sarah at a taste of home cooking

1 (3 1/2-4-lb) beef roast
Salt and pepper
1 packet onion soup mix
3 cups cold water, plus more as needed
1 tablespoon cornstarch

Instructions
Heat the oven to 450 degrees. Sprinkle salt and pepper over all sides of the roast. Place roast on a rack set in a roasting pan and put in the oven.

Dissolve the onion soup mix with 3 cups of cold water (doesn’t completely dissolve) and add it to the bottom of the pan with the roast 15 minutes after putting it in the oven. Turn the oven down to 350 degrees. Baste the roast with the mixture as it cooks, about every half hour. For medium the roast will take about 2-2 1/2 hours. Add water to the bottom of the roasting pan, as needed so the drippings and soup mix don't dry out and burn.

When the roast is done, take the remaining drippings and pour into a small pot and bring to boil, adding water as needed to make the amount of gravy you want. Combine cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to the gravy until it thickens.

Serve the gravy on the side, with the sliced beef, veggies and mashed potatoes

Crazy Cooking Challenge: Bloody Mary Steak with Horseradish & White Cheddar Mashed Potatoes

2011-11-07T11:00:00.053-06:00

The theme for this month's Crazy Cooking Challenge is Mashed Potatoes!! Yummy yummy yummy... I was really excited to create a dish around my favorite side!

My potato recipe was inspired by The Piggly-Wiggly. I knew I wanted to make a bloody mary inspired steak, and horseradish mashed potatoes were the best way to finish my dish. Piggly-Wiggly is a great blog with a variety of different recipes to tantalize your taste buds.

The steak was something I had brewing in my little head for awhile now, bu it needed the perfect dinner setting. We made these bad boys the day before Halloween. Nothing like a creepy meal and a scary movie (Halloween for us!) to get you excited for the holiday.

Check out the other challenge recipes by joining the blog hop below!

Bloody Mary Steaks

2 lb beef tenderloin (cut into individual steaks)

3 stalks celery, chopped

1/2 white onion, diced

2 Tbl slice green olives

3 Tbl chopped pickles

1 Tbl pickle juice

2 Tbl Worcestershire sauce

1 Tbl hot sauce

5.5 oz tomato juice

1/4 cup olive oil

1/2 tsp salt

1 tsp black pepper

1/2 tsp cumin

1 Tbl celery salt

1/2 tsp dill seed

Mushroom Topping (recipe below)

Instructions

Mix all ingredients besides steak and topping in a large bowl. Place steaks in a large ziplock bag and pour in marinate. Allow steak to marinate for two hours. Flip the bag at the half way point.

Pre-heat grill. Remove steaks from bag and discard marinate. Grill steaks over medium heat until the reach desired temperature.

Top with mushrooms and serve with horseradish & white cheddar mashed potatoes.

Mushroom Topping

8 oz sliced fresh mushrooms

1/2 white onion, sliced

2 Tbl olive oil

1 Tbl butter

pinch of salt

dash of pepper

Heat oil and butter in a skillet over medium heat. Add onions and mushrooms. reduce heat to medium-low. Allow to cook for 20 minutes. Season with salt and pepper.

Horseradish & White Cheddar Mashed Potatoes

adapted from Piggly-Wiggly

3 lbs russet potatoes, peeled and quartered

1 stick butter, room temperature

2 Tbl prepared horseradish

3/4 cup grated sharp white cheddar

                                                       2/3 cup milk
                                      3 oz cream cheese, room temperature
                                                       1 tsp black pepper
                                                        1 Tbl salt

Place large pot of water on stove and bring to boil. Add potatoes. When potatoes are easily pierced with a fork, drain water and move to a mixing bowl. Add milk, butter, cream cheese, horseradish, cheese salt, and pepper. Mix with electronic mixer or by hand with a masher (my personal favorite).

Italian Sausage Lasagna with Pumpkin, Blue Cheese and Sage

2011-11-03T22:23:00.000-05:00

I love cooking new combinations of food for my family to try. I had some leftover blue cheese from my sweet potato coins and decided I needed to make something savory, yummy, and gooey. I also had a can of pumpkin puree... I could hardly wait to try this as I was putting this recipe together and trust me it did not disappoint! Ron is not a big pumpkin fan so I wanted to make sure I had a few other savory flavors that would compliment the rich pumpkin. The result- awesomeness!

We are getting ready to do the big clean this weekend and finally get moved into our new home. I can't wait to get out of our cramped apartment!

Ingredients

10 oz lasagna noodles (we use gluten free)

2 shallots

2 lb mild Italian sausage

8 oz sliced mushrooms

1 cup ricotta

1 egg

1/3 cup sour cream

1 1/3 cup pumpkin puree

14.5 oz petite diced tomatoes, drained

2 1/2 Tbl chopped fresh sage

3/4 cup chicken stock

3 Tbl flour (we use gluten free)

2/3 cup blue cheese, divided

2 cup shredded mozzarella

1/2 tsp nutmeg

1 tsp salt

1 tsp black pepper

Instructions

Preheat over to 350 degrees.

In a large rimmed skillet, cook sausage, sage, and shallots. When sausage is browned add tomatoes and chicken stock. Allow mixture to come to a simmer for 2-3 minutes. Sprinkle flour over sausage and stir. Allow sausage to simmer on low for 5 minutes. Turn off heat once sauce has thickened.

While sausage is simmering cook lasagna noodles according to package instructions. While noodles are cooking mix ricotta, egg, sour cream, pumpkin, 1/3 cup blue cheese, nutmeg, salt, and pepper in a medium bowl. Set aside.

In a 9X13 baking dish add a few scoops of sauce to the bottom of the dish using a spoon to coat. Lay down 1/3 of noodles, spread 1/3 pumpkin mixture, add 1/3 of the mushrooms, layer 1/3 of the meat sauce, and top with 1/3 mozzarella cheese. Repeat twice more. Sprinkle remaining blue cheese on the final layer.

Bake, covered, for 60 minutes. Allow the lasagna to rest, covered, for 10 minutes before serving.

Recipe Swap: Sweet Potato Coins with Blue Cheese and Bacon

2011-11-02T07:12:00.000-05:00

The theme for this recipe swap was Thanksgiving sides- oh the possibilities! I submitted the recipe for burgundy mushrooms, and I received this recipe from Jessica at The Jey of Cooking. I love sweet potatoes and was excited to test this recipe out on my family. I made a few modifications to the original recipe by adding blue cheese, bacon, and green onion. The great thing about this recipe is you can add any toppings you want, or keep it simple and serve them straight up. Checkout my fellow swappers at A Taste of Home Cooking! Thank you for the great recipe Jessica!

We closed on the house last night! Official homeowners!!! Let the moving begin!

Sweet Potato Coins with Blue Cheese, Bacon, and Green Onion

adapted from The Jey of Cooking

2 sweet potatoes

2 oranges (for juice)

1 Tbl brown sugar

5 slices center cut bacon, cooked and chopped

4 1/4 Tbl redued fat sour cream

1 1/2 Tbl blue cheese

2 Tbl sliced green onions

1/2 tsp black pepper

Instructions

Preheat oven to 350 degrees.

Spray a baking sheet with Pam and set aside.

Juice oranges into a medium bowl. Mix in brown sugar and set aside. Cut sweet potatoes into thick rounds and toss with orange juice and sugar. Remove from bowl and place on baking sheet. Seasoning with black pepper. Bake for one hour, flipping half way through.

Remove from oven and transfer to a serving dish. Allow potatoes to cool for 5 minutes. While potatoes are cooling, mix sour cream and blue cheese in a small bowl. Gently spoon sour cream mixture onto potatoes (I used my nephew's baby spoon). Top with bacon and green onion.

Kielbasa and Potato Casserole "Worm Casserole"

2011-10-31T07:11:00.000-05:00

Happy Halloween!! I wish I had a fun Halloween dish for you, but we have been so busy getting ready for the big move I didn't have time to make anything! I am making mummy dogs for Lil' G tonight after trick or treating and I suppose the potatoes look a bit like worms? Tomorrow is closing day for us and we start moving into our house. It feels like it has taken so long to get here and now that it is here there is so much to do! Wish us luck!

This recipe was one of those kitchen cabinet recipes on a busy weeknight. It reminds me of scalloped potatoes. We loved this casserole and wished there was more after all the leftovers were gobbled up the next day.

Happy Halloween Everyone!!

Ingredients
1 lb turkey kielbasa, sliced and halved
1 medium onion, chopped
1 green pepper, diced
5 cups julienned potatoes (you can use hashbrowns too- less time consuming)
1 cup chicken stock
4 oz button mushrooms
4 Tbl sour cream
1 1/2 cup sharp cheddar cheese
2 Tbl olive oil
2 Tbl flour (we use gluten free)
1/2 tsp salt
1 tsp black pepper

Instructions
Pre-heat oven to 350 degrees and spray a 8X8 casserole dish with Pam.

In a large rimmed skillet, heat olive oil over medium heat. Add onion, sausage, and green pepper. Saute till onions and peppers are soft.

Add button mushrooms and chicken stock. Allow mixture to simmer for 10 minutes. Sprinkle with flour and stir. Allow mixture to thicken on a low simmer for 5 minutes, stirring frequently. Season with salt and pepper.

Layer half of potatoes in bottom of the casserole dish spread 2 Tbl of sour cream, top with half of the sausage and veggies, and half of the cheese. Repeat.

Bake for 90 minutes (this may be adjusted if you use a different baking dish). Allow to cool for 5 minutes and serve.

Stove Top Meatballs In Sour Cream Sauce

2011-10-23T09:11:00.001-05:00

When my Grandmother was alive we use to have Swedish meatballs every Christmas. This week I was really in the mood for meatballs, but was without her recipe until my mom returned to town. Since I didn't want to wait the extra day, I decided to try and come up with my own recipe. Meatballs are easy to make, but require a little care when prepared stove top- not a set it and forget it dish. I loved how this recipe turned out! I restarted my gravy once because it started out a little too lumpy for my liking- oops!

Today is Packer day!! We are headed to my parents house to for the game and dinner. Have a great Sunday Funday!

Ingredients
1/2 lb lean ground beef
1/2 lb ground pork
1 egg
1/4 bread crumbs (we use gluten free)
1 Tbl Worcestershire Sauce
1 Tbl fat free half & half
3/4 cup beef stock
2 1/2 Tbl reduced fat sour cream
3 Tbl butter, divided
1/8 cup olive oil
1/2 Tbl flour (we use gluten free)
1/4 tsp salt
1 tsp black pepper
1/4 tsp onion powder

Instructions
Place beef and pork into a large bowl. Add egg, bread crumbs, Worcestershire, half & half, salt, pepper, and onion powder. Mix gently with hands until everything in evenly incorporated into the meat. Roll golf ball sized meat balls and place on a plate (This should make 16 good sized meatballs).

In a large skillet, melt 1 Tbl of butter with the olive oil over medium heat. Place meatballs in the skillet and allow them to cook turning to prevent burning until they are no longer pink in the middle. Once the meatballs have finished cooking, remove them from the skillet and place them on a paper towel lined plate.

Drain oil from the skillet and place it back on the burner. Add 2 Tbl of butter to the skillet. Once they have melted stir in the flour. Slowly add the beef stock 1/4 up at a time while stirring constantly. Allow sauce to cook over the heat from 1-2 minutes. Remove the sauce from the heat and stir in the sour cream.

Add meatballs to skillet and toss in the sauce. Serve over mashed potatoes, rice, or noodles.

Recipe Swap: Ina's Seafood Stew

2011-10-20T22:14:00.000-05:00

I was very excited about the latest Recipe Swap theme- Soups & Stews! Soups are perfect for the cool fall evenings we are having in Wisconsin. I submitted my recipe for Zuppa Toscana, and in return received Ina's Seafood Stew from Ammie at Adventures In My Kitchen. I love to try new recipes, and was intrigued by the this stew. However, I was a little nervous about the cost because fresh seafood is not cheap in late October in Wisconsin. Lucky for me our store was having a bag sale! Score! I loved the flavors of this stew, and it is easy to swap in your favorite seafood/fish. I tweaked the recipe a tad and was very pleased with the results! Since it is only Ron and I a scaled the recipe down so it feeds 2-3 people versus the 6 serving original. Visit A Taste of Home Cooking for more fabulous Soups & Stews from my fellow swappers! Enjoy!

Ina's Seafood Stew
Adapted from Barefoot Contessa and Adventures in my Kitchen

1 Tbl olive oil

1 Tbl butter

1/2 yellow onions, chopped

1 cup large-diced white potatoes

1 cups chopped fennel

1 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup dry white wine

1 (14.5-ounce) can plum tomatoes chopped

1/2 quart seafood stock

2 loves garlic, minced

1 teaspoon saffron threads

10 large shrimp, shelled and deveined

1 fillet tilapia, cut in large chunks

6 mussels, cleaned

2 large scallops, quartered

1/2 teaspoon grated orange zest

Instructions

Heat the oil and butter in a stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, scallops and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the orange zest, salt, and pepper, to taste.

Power of Pink Challenege: Beet and Kale Risotto

2011-10-18T06:49:00.002-05:00

October is breast cancer awaress month and Jen at Beantown Baker created a challenege 4 years ago called The Power of Pink. The goal is to raise awareness by cooking and blogging pink food in the month of October. My aunt is a breast cancer survivor, and I thought it was important that I became involved. Please head over to her blog if you are interested in participating!

While deciding what to make I was a little stumped. Luckily, I ran across a few recipes for beet risotto online and decided to make my own version. In addition to being pink this risotto is really yummy! Be forewarned that beets a be messy! No nice clothes while preparing this dish! Enjoy!

Ingredients

1 medium beet

1 shallot, diced

1 clove garlic, minced

1 cup Arborio rice

4 cups chicken stock (vegetable stock for vegetarian)

1 1/2 cup chopped kale

1 Tbl butter

2 Tbl olive oil

2/3 cup Parmesan cheese

Salt and Pepper to taste

Instructions

Scrub the beet removing dirt and grit. Cut the stem of the beet down to 1 1/2 to 2 inches long. Make sure not to cut into the beet because it will bleed out during the boiling process. Place beet in boiling water and cook till tender (about 12 minutes). Remove beet from water and place it into a bowl of ice water. Allow it to sit for about 15 minutes. Remove the beet from water and remove the skin (this can be messy so do it over the sink). Remove stem on chop into 1/4-1/2 inch pieces and set aside.

Pour chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium-low heat. Add 2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add shallots and garlic. Saute till shallots are soft and translucent (2 minutes- careful not to burn garlic). Increase heat to medium, stir in rice, and cook for 2-3 minutes, stirring constantly. Stir in beets and allow any liquid to absorb. Add 1 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly (The stock should sizzle when it hits the pan to make sure you don't keep your heat too low). Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. Before you stir in the final 1/2 cup of stock, add the kale and then the remaining stock.

Stir in the cheese and season with salt and pepper. Serve immediately.

Loaded Mashed Potatoes

2011-10-17T06:51:00.002-05:00

Ron and I had an awesome time at the Packer game yesterday! I am a bit tired today, but I suppose that is expected after you start tailgating at 8 a.m.....

Last week was so busy for us and I apologize for the lack of posting! I think we have everything finalized for our big move! The only thing left to do is buy a new stove (Yay!) and fridge!

I made these mashed potatoes to go with our spicy pork last week. They are really simple, but really yummy! Enjoy!

Ingredients

1 recipe of mashed potatoes

1 cup grated sharp cheddar

4 strips of bacon, cooked and chopped

1/4 cup sliced green onions

1/2 cup sour cream

Instructions

Prepare mashed potatoes (you can use my recipe, or if you have another favorite you can use that). Fold in cheese to warm potatoes and stir till cheese is melted. Fold in bacon, onions, and sour cream. Serve immediately.

Spicy Crockpot BBQ Jalapeno Pork

2011-10-11T20:02:00.001-05:00

Someone has been bugging me to make BBQ pork. His name starts with R and ends with ON. Ron loves BBQ pork and did not let me forget it until I came up with this quick and easy crockpot recipe. I love spicy, and so does Ron, but you can scale the heat back in this dish very easily or you have people who don't like heat (big wimps) or children. This pork is really yummy and packs a great punch! a perfect addition to your football party!

Ingredients

1 1/4 lb pork tenderloin

1 cup spicy BBQ sauce (I use Stubb's- awesome awesome awesome)

1 clove garlic, minced

1 Tbl brown sugar

1/2 white onion, sliced

1/3 up pickled jalapenos, chopped

2/3 cup chicken stock

1/2 tsp seasoning salt

1/2 tsp black pepper

Instructions

Place pork into crockpot. Add onions, sugar, garlic, jalapenos, seasoning salt, and pepper. Top with BBQ sauce and chicken stock. Cook 7-8 hours on low heat. Shred and serve.

Cream Soup Free Tater Tot Casserole

2011-10-08T08:43:00.000-05:00

I have to admit it.... I love tater tot casserole. This casserole was one of my first blogging recipes, but I felt I needed to update it from 2007. Usually, this recipe calls for a cream soup of some kind, but I decided that I could take care of that part on my own. I loved how this casserole turned out! Ron was thrilled to have tater tot casserole for dinner and I loved the familiar comfort of the casserole.

Thank you for your comments of the cookies! It was funny that I did two so close together...I am not a baker. However, it was a pleasant surprise how well they turned out! Yum.... :)

Ron is on the Old Glory Honor Flight today bringing Wisconsin veterans to see their Washington D.C. memorials. I am so proud of his commitment to this organization.

Ingredients

1 1/4 lb lean ground beef

1 package frozen mixed vegetables

2/3 cup chicken stock

1/4 cup gluten free flour

1/4 cup milk

1 cup shredded sharp cheddar cheese

3 1/2 cups tater tots

salt, pepper & seasoning salt to taste

Instructions

Brown beef in a large skillet over medium. Drain. Add vegetables and stir. Add stock and milk to beef and sprinkle flour on top. Mix well and allow the beef to simmer for 5-7 minutes, or until the broth thickens and reduces. Season with salt, pepper, and seasoning salt. Pre-heat the oven to 350. Spread the beef into a casserole dish and top with cheddar cheese. Evenly place tater tots on top of the casserole. Bake for 30 minutes or until sides are hot and bubbly.

Crazy Cooking Challenge: Chewy Red Velvet Cookies- From Scratch!

2011-10-07T11:00:00.013-05:00

This is my first time participating in the Crazy Cooking Challenge!

The theme for this month is "Chocolate Chip Cookies". The rules are simple: You MUST bake and post a NEW recipe found somewhere on a blog. This can NOT be an old recipe you’ve previously posted. Easy enough right? I thought so! I search for a unique recipe that would capture the theme of the challenge. I came across these red velvet cookies at How Sweet It Is. They were just what I was looking for! The recipe was easy to modify, and tasted fantastic! I am sure we will be making these again- knowing my husband they will not last long. Check out the other challenge recipe by joining the blog hope below!

Red Velvet Chocolate Chip Cookies

makes 12-15 cookies
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all purpose flour (I used gluten-free mix- Pamela's)
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 teaspoon red food coloring
1/2 cup chocolate chips

Instructions
Preheat oven to 375.
Cream butter and sugars together until fluffy. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined. Fold in chocolate chips.
Using an ice cream scoop, scoop out 1-2 tablespoons of dough and set on baking sheet. Bake for 10-12 minutes.

Recipe Swap: Pumpkin Butterscotch and Chocolate Chip Cookies

2011-10-05T18:35:00.000-05:00

This recipe swap theme was apple & pumpkin. I was assigned Pumpkin Butterscotch and Chocolate Chip Cookies from Tyler's Taste Tests. I love pumpkin cookies and was excited about the twist of butterscotch. Baking can be a challenge in our house because Ron does not eat wheat, but loves treats. This was a easy recipe to modify, and the taste was great! These aren't your average chewy cookies. They are light an fluffy while having a rich pumpkin taste. If you can't tell I am a happy camper about this recipe find! Check out A Taste of Home Cooking to see more recipes from the swap!

Ingredients

2 cups all-purpose flour (I used gluten-free mix from Pamela's)

1.5 tsp. baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

2 large eggs

1 cup sugar

1/2 cup vegetable

1 cup pumpkin puree

1 tsp vanilla extract

1/2 cup butterscotch chips

1/2 up chocolate chips

Instructions

Preheat the oven to 325º. Line two baking sheets with parchment paper to help keep the bottoms from browning or burning. Ina small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; whisk to blend. In a bowl of an electric mixer, combine the sugar and eggs. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin puree, and vanilla extract until well combined. With the mixer on a low speed, mix in the dry ingredients until just incorporated. Fold in the butterscotch and chocolate chips with a spatula.

Drop mounds of dough onto the baking sheets, spacing them a few inches apart. Bake, rotating the sheet halfway through, until the tops feel set and a toothpick or fork comes out dry, about 14-16 minutes. Allow to cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. Eat right away or store in an airtight container.

Red Chicken Chili

2011-10-04T20:10:00.000-05:00

I love traditional chili, but sometimes it's fun to switch up an old favorite. This is an easy recipe I came up with to use some of the dried beans hiding out in our pantry. The result was delicious! Flavors of a traditional chili, but with juicy chicken and yummy beans. A little fresh cilantro and sour cream creates a perfect dinner.

On another note, the home inspection went great today! We can't wait to move, but are feeling the pressure of packing everything up. However, I think things will go great for us- the cats are a different story. Anyone have good suggestions and experiences in moving change hating pets??

Ingredients
1 lb great northern beans
1 1/2 lb chicken breasts
8 cups chicken stock
14 1/2 oz fire roasted diced tomatoes, drained
4 oz died green chilies
1 onion, diced
1 green pepper, diced
1 jalapeno, diced
2 1/2 Tbl chili powder
1 1/2 tsp ground cumin
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp paprika
1 tsp salt
1 tsp black pepper
Chopped Cilantro
Sour Cream

Instructions
Sort and soak beans according to package directions.

When beans are finished, boil chicken breasts till they are completely cooked. Remove from pot and shred with a fork.

Add all ingredients to a large crockpot. Set temperature to low and cook 8-10 hours or until beans are soft. Serve and garnish with cilantro and sour cream.

Homemade Hashbrowns

2011-10-03T07:57:00.001-05:00

I love hasbrowns with a nice runny egg for breakfast. Perhaps a bloody mary on the side? Ron and I had a few extra baked potatoes from dinner and decided that homemade hashbrowns were in order! Hashbrowns are super easy to make and sooooo much better than the their frozen bagged cousins- also a great way to use up extra potatoes!

On another note, we got the house!!!!! We are so excited! Closing day is November 5th- lots and lots to do!

Great weekend in Wisconsin! How about those Packers (Brewers and Badgers too)!?

Ingredients
2 large leftover baked potatoes
2 Tbl butter
1 Tbl olive oil
Salt & Pepper to taste

Instructions
Use a vegetable peeler or knife to peel potatoes. Cut potatoes in half and grate with a cheese grater.

Heat butter and oil in a skillet on medium heat. When butter has melted, add the potatoes. Cook till potatoes brown on one side. Flip and brown on opposite side. Season with salt and pepper. Serve with eggs and your favorite breakfast meat.

Warm Bacon and Caramelized Onion Dip

2011-09-29T21:55:00.000-05:00

There is something fantastic about warm, cheesy, and creamy dips. On Sunday, the family settled in for the Packer v. Bear game and munched on this delicious creation. Earlier in the day I text my sister for any requests, and she responded with 4 different things. One of the requests was bacon dip. I decided to be creative and came up with this appetizer. It was a hit! Even my three year old nephew dug in.

Tomorrow Ron and I are taking a second look at a house!! I really like this one so keep your fingers crossed for us!

Ingredients
12 oz cream cheese
1/3 up sour cream
10 slices thick cut bacon, cooked and chopped
1 onion, sliced thin
1 cup grated Swiss cheese, divided
2 Tbl butter
1 tsp olive oil
1/4 tsp salt
1/2 tsp black pepper

Instructions
Add butter and olive oil to a medium skillet. Turn heat to medium-low and add onion. Allow onions to cook slowly and caramelize. This takes about 20-25 minutes so be patient so the onions do not burn. When onions are cooked, drain and set aside to cool. In a medium bowl, blend the cream cheese and sour cream. Gently stir in onions, bacon, salt, and pepper. Fold in 1/2 cup of Swiss cheese. Spread dip into a small baking dish. Top with remaining cheese. Bake at 350 degrees for about 25 minutes or until sides are hot and bubbly.

Grilled Pork Tenderloin with Butternut Squash & Bacon Risotto

2011-09-24T18:48:00.000-05:00

Happy Birthday to my nephews lil' G and lil' D. They are two of the sweetest babies and they are celebrating their second and third birthday (technically we are celebrating lil' G's birthday tomorrow and lil' D's was technically on Thursday). Today Ron and I were talking about how funny it is when kids pick their favorite toy themes as they get older. Lil' G loves Cars and Dora (backpack backpack!!), and lil' D loves Thomas the Train and four-wheelers. I love how they have different tastes for their toys.

In addition to being proud aunt and uncle, Ron and I are house hunting. We found a real looker today, but are going to see a few more to compare.

I made this dish a few days ago for dinner. Sometimes we get into dinner grooves (especially when there is chili in the fridge), and need a new dish to snap us back to variety. This dish is really delicious! We grilled the pork tenderloin whole with a bit of salt and pepper, but if you do not have two people running back and forth can be a challenge! Searing or roasting the tenderloin works just as well. Enjoy!

Ingredients
1 cup Arborio rice
4 1/4 cups chicken stock
2 pieces bacon, chopped into 1/2 inch pieces
2 cup butternut squash, cooked and cubed (I thawed a frozen bag we had on hand)
1/2 mediu onion, diced
1 Tbl maple syrup
2 Tbl olive oil
1 Tbl butter
Salt & Black Pepper
1 pork tenderloin (1 1/4- 1 1/2 lbs)

Instructions
Season pork tenderloin with salt and black pepper. Set aside.

Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.

Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add bacon and onion. Saute till bacon is cooked completely and onions are soft and translucent. Stir in rice, and cook for 2 minutes, stirring constantly. Stir in squash. Add 1 cup stock and cook 3-5 minutes or until liquid is nearly absorbed, stirring constantly (The stock should sizzle when it hits the pan to make sure you don't keep your heat too low). Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. This takes about 20 minutes so now is a good time to start your pork depending on how you choose to prepare it (you will want to start it earlier if you choose to roast it). In my case I sent my husband outside to the grill.

Right before you serve the risotto, stir in the cheese and season with salt and pepper. Plate and top with sliced grilled pork.

Recipe Swap: Grilled Sriracha “Poppers”

2011-09-22T19:36:00.003-05:00

Tonight's post is my first time participating in the Recipe Swap Roundup hosted by A Taste of Home Cooking. I love trying new things and joined the roundup to do just that! The theme of this roundup is Tailgating/Appetizers! Really could there be a more perfect theme? I think not. I contributed my Brat Bruschetta (hopefully a midwester got it- might make some nervous). I was randomly given Grilled Sriracha "Popper" for my recipe. I was so excited to make these! Number one it involves grilling, number two it involves tailgating, and number three- Jalapenos!!! I never grilled a jalapeno pepper and was excited to give a try. This recipe was really easy and the flavor is so close to a popper (minus all the oil and fat!). Do not be nervous about the heat level with the sriracha and jalapenos- the cream cheese cuts it perfectly. This fantastic recipe comes from Oishii and you can find the recipe here. I really enjoyed reading the blog- lots of different choices! I tried to stick with the original recipe, but subbed cheddar cheese for monterey jack (we also used our gas grill). Ron and I decided that we are going to prep these babies and bring the with us to our stadium tailgate for the Packer v. Rams game in a few weeks. Check out the round up at A Taste of Home Cooking, and try these poppers!

Grilled Sriracha “Poppers”
from Oishii

12 medium to large-sized jalapeños
7 oz. cream cheese, at room temperature
2 TBS. Sriracha
1/2 cup grated sharp cheddar cheese
1 tsp. cumin
Kosher salt & freshly ground pepper

Prepare a gas grill.
Wash the jalapeños and pat dry. Cut off the stems and cut in half lengthwise. Use a spoon to gently scrape out the seeds and membranes. Arrange jalapeño halves on a large platter.

In a medium bowl, combine the cream cheese, Sriracha, cheddar cheese, and cumin and mix well. Season with salt & pepper to taste.

Fill each jalapeño half with the cream cheese filling.

When the grill is hot, Using tongs, carefully place the jalapeño poppers in the center of the grill (We used a grated grill pan). Cook for a few minutes, or until the bottoms of the jalapeños just begin to char. Move the poppers to the edge of the grill so that they can continue to cook over indirect heat for about 10 minutes more. Poppers are ready when the jalapenos are soft and cream cheese puffs and starts to become golden.

Creamy Cucumber Salad

2011-09-13T20:46:00.001-05:00

I know this picture is not very pretty- looks can be deceiving. This is one of Ron's favorite side dishes ever besides his precious cheese beans. I love these cucumbers. They work perfectly with a burger hot off the grill or as a light side with a stove top dinner. I sub greek yogurt for mayo and sour cream base to give an extra protein boost. You can add any herbs you like to this dish, but I like to keep this dish simple.

It is so sad we are creeping closer and closer to fall. Good this us Wisconsin folks aren't afraid to grill in our snowsuits.

Ingredients
3 medium cucumbers, peeled and sliced
2 Tbl reduced fat mayo
6 oz greek yogurt
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp onion powder
1 tsp sugar

Instructions
Mix all ingredients besides cucumbers into a medium bowl. Fold cucumbers into yogurt sauce. Place in cucumbers in a tupperwear container and allow them to chill 2-24 hours (the longer it sits the better the cucumbers and sauce meld together).

Grilled Salmon with Lemon Summer Vegetable Risotto

2011-09-11T09:46:00.000-05:00

In Green Bay we are still smiling about our win on Thursday. What a great game! This was a quick dinner I put together after receiving a bunch of delicious garden goodies. The salmon and risotto are simple, but the flavor is wonderful! It is helpful to have two sets of hands for this dish (one for grilling and one fo risotto). If you ae cooking fo yourself you may want to bake or poach the slamon so you can keep an eye on it while the risotto is cooking. Ron is not a zucchini lover, but gobbles up his entire dish. Success! This is really easy and a wonderful way to use your summer vegetables.

Ten years ago the United States was faced not only with tragedy, but sadness, fear, anger, and uncertainly. I think it is important to remember the innocent that lost their lives, the bravery of those who rushed to help, and emotions that took us all. There was a portion of a speech given by President Clinton that always makes me think moving forward and what kind of person I want to be. I do not want to stand with my fists clenched.

The real differences around the world today are not between Jews and Arabs; Protestants and Catholics; Muslims, Croats, and Serbs. The real differences are between those who embrace peace and those who would destroy it; between those who look to the future and those who cling to the past; between those who open their arms and those who are determined to clench their fists. ~William J. Clinton, 1997

Ingredients
1 cup Arborio Rice
4 cups chicken stock (you can use vegetable to create a vegetarian dish)
1/2 cup chopped carrots
1 large shallot, diced
1 medium zucchini, quartered and chopped
1/2 cup diced tomatoes
1/2 cup fresh corn
1 1/2 tsp lemon zest
2 Tbl fresh lemon juice
1 1/2 Tbl chopped fresh dill
1 tsp chopped fresh mint
1 Tbl chopped fresh basil
2/3 cup grated Parmesan cheese
1 Tbl butter
3 1/2 Tbl olive oil, divided
1 lb fresh salmon
salt and pepper to taste

Instructions
Place chicken stock in a medium saucepan. Bring to a simmer (do not boil). Keep warm over low-medium heat.

Brush salmon with 1 Tbl olive oil and season with salt and pepper. Set aside.

Heat a large nonstick skillet over medium heat. Add 2 1/2 tablespoons olive oil and 1 tablespoon of butter to pan; swirl to coat. Add shallots and carrots to skillet and cook until shallots are translucent (about 5 minutes).
Stir in rice, and cook for 2 minutes, stirring constantly. Stir in tomatoes, corn, lemon juice, lemon zest, and zucchini cook about 30 seconds to one minute depending on how much juice your tomatoes have. Add chopped herbs. Add 1 cup stock and cook 5 minutes or until liquid is nearly absorbed, stirring constantly (The stock should sizzle when it hits the pan to make sure you don't keep your heat too low). Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next. This takes about 20 minutes so now is a good time to start your salmon depending on how you choose to prepare it. In my case I sent my husband outside to the grill.

Right before you serve the risotto, stir in the cheese and season with salt and pepper. Plate and top with grilled salmon.

Creamy Spinach And Radish Dip

2011-09-06T10:55:00.000-05:00

Football season is in the air in Green Bay! We are gearing up for the game on Thursday and are excited for the show beforehand. This is a great dish for tailgating because it ca be made ahead of time and is easy to transport. I also thought this was an appropriate dish for today because the addition of the radishes was Ron's idea and it exactly one month since our wedding. Happy 1 month Ron! It was also my sister and brother in-laws wedding anniversary. They are expecting a baby in January and just found out it is a girl! We are all over the moon with excitement for her arrival! Hope everyone had a wonderful Labor Day! Enjoy!

Ingredients
1 cup reduced fat sour cream
1 cup reduced fat mayo
1 packet Knorr vegetable soup mix
1 can sliced water chestnuts, halved
10 oz frozen chopped spinach, thawed
3-4 medium radishes, finely diced
1/2 tsp black pepper
1 pumpernickel or rye bread round (to hold dip)

Instructions
Mix all ingredients together. Store in a covered container 3-24 hours. When you are ready to serve the dip, cut the top of the bread round in a circular shape. Make sure to make the hole large enough to fit the dip. Pull bread from the inside of the round for serving. Rip the cut out top of the bread into bite size pieces. place dip into bread bowl and serve with bread bites.

Tuna Melt Casserole

2011-09-03T10:39:00.000-05:00

Happy Labor Day weekend everyone! Here is a easy labor casserole for you to try. I have been craving tuna casserole for awhile, but wanted something different than the cream soup, peas, and noodles. I saw this recipe on Good Housekeeping and knew I had to give it a try. The casserole hit the spot and is filled with creamy pasta, flavorful tuna, and tasty veggies. This is a great twist on an old favorite! Enjoy!

Tuna Melt Casserole

by Good Housekeeping

Ingredients

1 16 oz package pasta (we used gluten free macaroni)

3 cup fresh broccoli florets

2 tablespoon butter

2 tablespoon all-purpose flour (we used gluten free)

1 1/2 teaspoon salt

1 teaspoon ground black pepper

4 cup milk (we used 2 %)

1 cup shredded Swiss cheese (we used reduced fat)

12 oz chunk light tuna in water, drained and flaked

2 medium tomatoes, cut into 1/4-inch-thick slices

Instructions

Preheat oven to 400 degrees. In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.

Meanwhile, in 3-quart saucepan, melt butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute. Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese until blended.

Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13-inch by 9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.

Cover baking dish with foil and bake 20 minutes or until hot and bubbly

Serves 6.

Taco Burgers

2011-08-27T15:31:00.001-05:00

Happy Saturday! We really have been on a burger kick lately! However, most of our burgers have been a bit boring. I decided that we needed to spice up our buns with a taco burger. This is a super easy recipe and tastes great. We used salsa, guacamole, cheese, and sour cream but you can use any of your favorite taco toppings. We are thinking of a reuben burger in the near future....anyone have suggestions?

Ingredients

1 1/4 lb lean ground beef

4 Tbl taco seasoning (you can use pre-packaged)

4 slices cheddar cheese

Pico de Gallo

Guacamole

4 Tbl sour cream

Corn Tortilla Chips

Instructions

Place ground beef in a medium bowl. Add taco seasoning, and mix with your hand till the spices are evenly mixed into the beef. Form the beef into 4 patties. Grill burgers to desired temperature. Top with a cheese slice, allow the cheese to melt, and remove from grill. On a bun, evenly spread guacamole and pio de gallo. Place burger on top of guacamole and pico de gallo. Top with sour cream and enjoy!

Creamy Chicken Enchiladas

2011-08-19T13:01:00.000-05:00

Who doesn't love chicken enchiladas? Yummy. I have a recipe for enchiladas that I always fall back on, however I wanted to turn things up a notch and and a few extras to this traditional dish. These turned out delicious, and warmed up perfectly for lunch the next day. I think this recipe may have taken over for my old chicken enchilada recipe. I added cream cheese and black beans to the filling to create a super creamy and rich center. Topped with some sour cream and I am a happy girl. Enjoy!

Ingredients

1 1/4 lb boneless skinless chicken breasts

1 green bell pepper, diced

1 small onion, diced

1 4 oz can diced green chilies

1 small jalapeno, diced

1/2 cup black beans, drained and rinsed

9 corn tortillas

2 10 oz can mild red enchilada sauce

8 oz reduced fat cream cheese

4 oz reduced fat sour cream (and some for garnish too!)

I cup shredded cheddar cheese

1/2 Tbl olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground cumin

Instructions

Pre-heat oven to 350 degrees.

Boil chicken breasts till they are completely cooked. Remove from water and pat dry. Shred chicken with a fork and set aside.

In a medium skillet, saute bell pepper, onion, green chilies, and jalapeno in 1/2 Tbl of olive oil. When onions are soft move contents of the skillet into a large bowl. Add chicken, black beans, salt, pepper, and cumin. Stir till all ingredients are evenly distributed. Stir in 1/2 the amount of cream cheese and the sour cream.

Have a 9x13 baking dish ready for the enchilada construction. Place tortillas on a plate and microwave for 30 seconds. open one can of sauce and pour it into a bowl. Dip one tortilla in the sauce removing excess sauce with your fingers. Place about 1/3 cup of the chicken mixture into the tortilla and gently roll it closed and place it in the baking dish. Repeat with the remaining tortillas and chicken. Once you have rolled all the tortillas open the second can of sauce and mix it with the remaining creamy cheese. Pour sauce over the enchiladas and top with cheddar cheese.

Bake uncovered for 25-30 minutes, or until hot and sides bubble.

Jalapeno Popper Burger

2011-08-16T07:15:00.000-05:00

I love jalapenos. I eat them plain and usually get strange looks from people. When Ron orders nachos and asks for no jalapenos my head spins around and he then says "on the side". Smart husband. Anyways, I wanted to create a burger that captured one of my favorite peppers. This is a really easy burger to put together, and while it packs a punch, it is delicious! Enjoy!

Ingredients

1 1/2 lb lean ground beef

2/3 cup reduced fat cream cheese

1 large jalapeno, seeded and diced

4 slices provolone cheese

1/2 tsp black pepper

1/2 tsp salt

1/2 tsp seasoning salt

1/4 tsp ground cumin

4 tsp ranch dressing

Instructions

Add cream cheese and jalapeno to food processor and pulse till ingredients are completely mixed (it will turn a light green). If you do not have a food processor, make sure to finely dice your peppers and mix well. Mix cream cheese mixture and seasoning with beef (hands work best!). Once all the ingredients are mixed form 4 patties and place on a broiler sheet. The burgers will have a sticky texture because of the cream cheese. Don't fret- it's normal. Broil the burgers on low for 10-12 minutes (a little longer if you like well done). Top with cheese and broil for an additional minute or till cheese is melted. Remove from the oven, place on a bun, top with ranch.

Pinwheels

2011-08-14T09:21:00.001-05:00

Hello! Sorry about the absence I was up to my ears with wedding preparations. Must to our delight, our day went perfect and we are now starting our lives as man and wife! We also received lots of new fun kitchen toys that I can't wait to try out! On to the food! I made these pinwheels for a work meeting last week. They are really easy and taste delicious. You can put anything you want in your wheel, but these are my favorites. Enjoy!

Ham and Provolone

4 12 inch spinach tortillas

8 oz reduced fat cream cheese

2 Tbl green onion dip mix (I use Hidden Valley)

4 large slices of provolone cheese

4 large lettuce leafs

1 lb deli ham

5 strips center cut bacon, cooked and chopped

Instructions

Mix cream cheese and green valley dip in a small bowl. Spread evenly on the tortilla. Layer quarter amounts of ham, cheese (tear in half so it lays the length of the tortilla), bacon, and lettuce. Fold in the sides of the tortilla and roll tightly from the bottom. Wrap tightly in plastic wrap. Repeat with remaining tortillas. Store the wraps in the fridge overnight. When you are ready to serve remove wrap from fridge and take off the plastic wrap. Slice the wrap in half and then slice into 3/4-1 inch slices.

Turkey, Red Pepper, Bacon, and Pesto

4 12 inch tomato tortillas

8 oz reduced fat cream cheese

2 1/2 Tbl prepared pesto

1 red bell pepper, seeded and diced

1 lb deli turkey

5 strips center cut bacon, cooked and chopped

Instructions

Mix cream cheese and pesto in a small bowl. Spread evenly on the tortilla. Layer quarter amounts of turkey, red pepper, and bacon. Fold in the sides of the tortilla and roll tightly from the bottom. Wrap tightly in plastic wrap. Repeat with remaining tortillas. Store the wraps in the fridge overnight. When you are ready to serve remove wrap from fridge and take off the plastic wrap. Slice the wrap in half and then slice into 3/4-1 inch slices.

Three Cheese Skillet Mac and Cheese

2011-07-30T12:48:00.001-05:00

I haven't posted in forever! We have been so busy with wedding planning and it was getting the majority of my time and attention. Thankfully we are only one week away! I am so excited and can't wait for the big day! Anyways, back to the food, Ron and I were craving mac and cheese this week and I threw together a quick easy skillet meal. I am defiantly on tea skillet when it come to mac and cheese. I love creamy gooey mac and cheese. This recipe is super easy and heats up perfectly for lunch the next day. This recipe is not too friendly on the waistline, but it is delicious. Enjoy!

Ingredients

4 cups uncooked pasta

3 1/2 cup milk

1 stick of butter

1 cup grated sharp cheddar cheese

1 cup grated colby cheese

1 cup gated monteray jack cheese

1/2 cup flour

salt and pepper to taste

Instructions

Cook pasta according to package instructions. Drain and set aside.

Melt butter in a large skillet over medium heat. Once butter is melted, slowly add flour stirring so the flour and butter do not burn. Slowly begin to add the milk while stirring constantly. Allow the mixture to gradually thicken as your stir. Once it has reached the consistency of a thin gravy begin to add the cheese. Stir as cheese melts. Once the cheese has completely melted into the milk season with salt and pepper. Gently fold in the noodles. Serve immediately.

Grilled Parmesan Garlic Salmon

2011-07-19T06:39:00.001-05:00

This week I grilled up another salmon treat after my success with the mustard key lime salmon. This one is a bit more of a common combination, but still delicious. I love the creamy flavor of the marinade with fresh salmon. Yum! We are still in our Wisconsin heat wave, but it is suppose to break up this weekend (just in time for my bachelorette party!) Have a wonderful Tuesday and enjoy!

Ingredients
1 lb fresh salmon, skinned and boned
1/2 cup reduced fat sour cream
1/4 cup reduced fat cream cheese
2 1/2 Tbl freshly grated parmesan cheese
1 tsp fresh lemon zest
1 clove garlic, minced
1/2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper

Instructions
In a medium bowl, mix sour cream, cream cheese, cheese, lemon zest, garlic, olive oil, salt, and pepper until smooth. Spread the garlic parmesan mixture evenly on both sides of the salmon. Place salmon in the fridge and allow it to sit for about 30 minutes. Pre-heat to medium- low and grease the grill or grill grate (PAM for grilling works well). When the grill is heated grill salmon 3-4 minutes per side or until salmon reaches desired temperature.

Grilled Key Lime Mustard Salmon

2011-07-16T08:57:00.000-05:00

Ron and I have been on a bit of a salmon kick the last few weeks. I love grilled salmon and am always trying to find new combinations for the grill. This may seems like an odd combo, but trust me, it is delicious. Neither the mustard or the lime are over powering. Wisconsin is getting ready for another heat wave tomorrow and we are getting our cooler packed to spend some time floating down the wolf river. Have a wonderful weekend and enjoy the salmon!

Ingredients
1 lb fresh salmon, skinned and boned
1/2 cup reduced fat sour cream
1/4 cup reduced fat cream cheese
Zest and juice of 2 key limes
2 Tbl dijon mustard
1/2 tsp black pepper
1/2 tsp sea salt

Instructions
In a medium bowl, mix sour cream, cream cheese, lime juice, lime zest, mustard, salt, and pepper until smooth. Spread the lime/mustard mixture evenly on both sides of the salmon. Place salmon in the fridge and allow it to sit for about 30 minutes. Pre-heat to medium- low and grease the grill or grill grate (PAM for grilling works well). When the grill is heated grill salmon 3-4 minutes per side or until salmon reaches desired temperature.

Summer Berry Crumble

2011-07-11T07:36:00.000-05:00

Sometimes pleasing people is incredibly easy. A nice swim in the lake, steaks on the grill, and summer berry crumble. Ahhh.... life is good. I made this for a family get together in Door County, and it was very well received, but like I said something just make people happy. Like summer berry crumble, swimming, and grilling. Have a great Monday! Enjoy!

Ingredients
12 oz fresh strawberries, quartered
8 oz raspberries
1/2 pint blueberries
1/2 cup fine sugar
1 stick butter, room temperature
1/3 cup sugar
1 cup all-purpose flour

Instructions
Pre-heat oven to 350 degrees.

Layer strawberries, raspberries, and blueberries in an oval baking dish. Sprinkle fine sugar over berries. In a medium mixing bowl, cream butter and sugar. Slowly add flour and stir with a large fork. The butter and flour will begin to separate and create the crumble. Evenly pour the crumble over the berries.

Bake 25-20 minutes or until sides are hot and bubbly. Serve with vanilla ice cream.

Grilled Salmon Kiev

2011-07-09T08:37:00.001-05:00

My Dad received a new grill for his birthday and he is just starting to learn about all the bells and whistles. While we were at our cabin we were browsing different grilled salmon recipes, and stumbled on this one. Normally this dish is made with chicken and isn't grilled, but this sounded like a wonderful adaptation. I thought this recipe was absolutely delicious and a different twist on grilled salmon. Enjoy!

Grilled Salmon Kiev
recipe from The Barbecue! Bible by Steven Raichlen
3 lb salmon fillet (cut in half)
1 stick unsalted at room temperature
4 Tbs minced flat leaf parsley
1clove garlic, minced
3 tsp lemon zest
Juice from 1/2 a lemon
Salt and freshly ground black pepper, to taste
Olive oil

Combine the butter, parsley, garlic, lemon zest, lemon juice, salt, and pepper in a small bowl and whisk until smooth and creamy. Taste for seasoning, adding salt or lemon juice as necessary. Place the butter on a large piece of plastic wrap and shape into a cylinder. Refrigerate the mixture until hard, at least 1 hour and up to 2 days.

Preheat the grill to medium-high.

Rinse the salmon fillets under cold running water, then drain and blot dry with paper towels. Place the fillets on a cutting board. Holding a thin, sharp knife parallel to the cutting board, cut a pocket about 2 inches long in the center of one side of each piece of fish, stopping about 1/2 inch from the opposite end. Cut the hardened kiev butter into equal pieces and stuff into the pockets in each piece of fish. Pin each pocket shut with a toothpicks or small skewer, then transfer the fish pieces to a plate and brush on both sides with oil. Season both sides with salt and pepper and set aside.

When ready to cook, preheat a fish or vegetable grate (if using) for 5 minutes, then oil it or the grill grate. Arrange the salmon pieces on the hot grate and grill 10 to 12 minutes, or until salmon is at your desired temperature. **The original recipe called to flip the salmon, but I found it easier to reduce the heat and not flip the fish**

Using the spatula, carefully transfer the salmon pieces to serving plates or a platter. Remove the toothpicks and serve the salmon immediately.

Tuna Noodle Salad

2011-07-07T21:31:00.001-05:00

Earlier this week Ron and I wee craving a cold pasta salad to go with our warm days. We recently made a chicken pesto salad and thought a retro tuna pasta salad would be perfect. I added a few different ingredients to break from the ultra traditional pasta salad. It was just what the doctor ordered! Next time I think a few dashes of curry powder would be a wonderful twist. Enjoy!

Ingredients
2 5 oz can of tuna, drained
1 cup diced celery
2 oz diced pimentos
3 Tbl sliced green onions
2/3 cup fresh peas
1 cup reduced fat mayo
1/2 cup reduced fat sour cream
10 oz pasta shells (we use gluten free)
2 Tbl fresh lemon juice
Salt & Pepper

Instructions
Cook pasta according to package directions. Drain and cool.

In a large bowl, gently fold all remaining ingredients into the pasta. Season with salt and pepper. Cover and allow pasta salad to chill in the fridge for an hour before serving.

Happy 4th of July!!!

2011-07-04T16:12:00.000-05:00

We just returned from a lovely weekend at our cottage in Door County, WI. Lots of swimming, grilling, campfires, wine, and fireworks. I made these two delicious ice cream toppers about a week ago and figured this was the perfect opportunity to share them with you. I have to say I am partial to the blueberry-rhubarb. Have a fun holiday! We are off to enjoy the Green Bay fireworks tonight. Enjoy!

Strawberry-Rhubarb Compote

1 1/2 cup chopped rhubarb
1 quart strawberries, cut into quarters
3/4 cup sugar
1/4 fresh orange juice
1/2 tsp pure vanilla extract

Instructions

Place rhubarb, strawberries, sugar, and orange juice in medium sized sauce pan. Cook over medium until bubbly, then reduce heat to low and cook for about 20-25 minutes.

Remove from heat and add vanilla, stirring to combine. Cool and store in refrigerator.

Blueberry-Rhubarb Compote

1 1/2 cup chopped rhubarb
1 quart blueberries
3/4 cup sugar
1/4 fresh orange juice
1/2 tsp pure vanilla extract

Instructions

Place rhubarb, blueberries, sugar, and orange juice in medium sized sauce pan. Cook over medium until bubbly, then reduce heat to low and cook for about 20-25 minutes.

Remove from heat and add vanilla, stirring to combine. Cool and store in refrigerator.

Tortilla Crusted Pork Chops

2011-06-30T20:28:00.000-05:00

Do not let this picture deceive you. Trust me because these pork chops are fantastic. I was in a dinner rut last week and had limited groceries on hand. After digging around my fridge I came up with this recipe. It was a big hit at our house. You could easily use potato chips or maybe BBQ kettle chips....yum yum... This is super easy weeknight meal. I served this with some greens and we were set with a delicious dinner. Enjoy!

Ingredients
4 trimmed boneless pork chops (about 6oz each)
1 cup crushed tortilla chips (this can be done with a food processor or in a ziplock with a rolling pin)
1/4 cup reduced fat mayo
1 tsp hot sauce
1/2 tsp onion powder
salt & pepper

Instructions
Pre-heat oven to 350 degrees.

Spread crushed tortilla chips on a plate and set aside. Mix mayo, onion powder, and hot sauce in a small bowl. Salt and pepper both sides of the pork chops and brush mayo mixture on both sides. Press pork chop into the crushed chips so both sides are lightly coated. Place pork chops into a baking dish and bake in the oven for 30-35 minutes.

Crockpot Pork and Potatoes: Part 2

2011-06-23T21:05:00.000-05:00

Excuse the picture! I had a little trouble getting one I was happy with. I made a similar recipe awhile ago and I decided I wanted to try it again, but this time with a few adjustments. A little cheese, a little garlic, a little greek yogurt, and this meal was set to go. I like this recipe, but I still think I want to change it a little more. However, this recipe is very a yummy and quick weeknight meal. Enjoy!

Ingredients
4 boneless pork chops (about 6 oz each)
1 can healthy request cream of chicken soup
1 onion, chopped
2/3 cup shredded sharp cheddar cheese
1/2 cup greek yogurt
1/3 cup chicken stock
2 clove garlic, minced
1 bag of frozen hashbrowns, thawed
salt and black pepper

Instructions
Grease crockpot with PAM. Place pork into the bottom of the crockpot and season with salt and pepper. In a medium bowl, mix potatoes, soup, onion, stock, yogurt, and garlic. Season with salt and pepper. Spread evenly over pork chops. Cook on low for 7 hours.

Chicken Pesto Pasta Salad

2011-06-21T21:51:00.000-05:00

I remember when I was a kid loving cold pasta salads on a hot summer night. Nothing heavy and nothing rich. One of my favorite restaurants in Green Bay is Grapevine Cafe, and they have a chicken pesto pasta salad to die for. One steamy night in Wisconsin I decided it was the perfect time to whip up my own batch of this yummy salad. This recipe gave me exactly what I was looking for, and reminded me of one of my favorite restaurant to go to with my family or my girlfriends. Enjoy!

Ingredients
1 1/4 lb chicken tenders
1 cup sliced celery
3 Tbl sliced green onions
3/4 cup craisins
2 oz pine nuts
12 oz penne or rigatoni
4 Tbl prepared pesto
1 cup reduced fat mayo
1/2 cup reduced fat sour cream
1/2 tsp black pepper
1/2 tsp salt

Instructions

Cook pasta according to package directions. Drain and set aside.

Season chicken with salt and pepper. Saute chicken in a medium skillet until completely cooked. Set chicken aside and allow it to cool.

While chicken is cooling add celery, onion, craisins, and pine nuts in a bowl. Set aside. In another bowl mix mayo, sour cream, salt, pepper, and pesto. When you can comfortably handle the chicken chop it into small bite size pieces. Add chicken and celery mixture to pesto mayo. Stir till all ingredients are completely incorporated. In a large bowl, fold chicken mixture into noodles.

Serve, or cover and chill in the refrigerator.

Grilled Buffalo Chicken with Blue Cheese Mashed Potatoes

2011-06-12T10:16:00.000-05:00

I love summer grilling. When the warm weather hits I think we use our stove about once a week and grill everything else. One night I was in the mood for spicy chicken wings, but it was way to nice an evening to sit in a restaurant. I put this dish together on the fly, and it was delicious. This dinner hit the nail of the head. I love the combination of spicy chicken and blue cheese! Quick, easy, and a lot better for you than fried wings. Enjoy!

Grilled Buffalo Chicken
6 chicken boneless skinless chicken breasts
1 cup hot buffalo sauce
2 1/2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder

In a medium mixing bowl combine all listed ingredients. Cover and place in the fridge 30-45 minutes. Before chicken is finished marinating heat grill. Remove chicken from fridge and grill until chicken is cooked completely cooked. Serve with blue cheese mashed potatoes.

Blue Cheese Mashed Potatoes
1 batch of mashed potatoes
2/3 cup blue cheese

Place large pot of water on stove and bring to boil. Halve the potatoes (it cooks faster and mashes easier) and place in water. When potatoes are easily pierced with a fork, drain water and move to a mixing bowl. Add milk, butter, cream cheese, salt, and pepper. Mix with electronic mixer or by hand with a masher (my personal favorite). While you are mixing the potatoes stir in the blue cheese.

Creamy Taco Mac

2011-06-07T21:37:00.001-05:00

Another yummy dish to add to Ron's favorite dinners. As i said before Ron has a soft spot for hamburger helper. I do not share this soft spot. However, I try to throw in a few old school skillet recipes to keep the guy happy. I actually really liked this recipe, and love a different twist on a familiar taco flavor. This is really quick to put together on a busy night, and it makes great leftovers! i have wedding planning on the brain, and am just about done with all the major details! Yay! Enjoy the pasta!

Creamy Taco Mac
recipe from Annie's Eats; adapted from Delish
1¼ lbs. lean ground beef
8 oz. dry shaped pasta ( we use gluten free)
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp. taco seasoning (made with gluten free flour)
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese, sliced black olives, sour cream- for garnish

Instructions
Bring a large pot of water to boil. Cook pasta according to the package directions. Drain, reserving ½ cup of pasta water. Set aside.
Meanwhile, in a large skillet or saute pan, cook the ground beef over medium-high heat until no longer pink. A few minutes before the beef is cooked through, add the chopped onion to the skillet. Once the beef is cooked through, mix in the garlic and cook until fragrant, about 30 seconds. Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes. Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit. Remove from the heat and top with shredded cheddar cheese, if desired.

Bacon Blue Cheese Meatloaf

2011-06-05T09:17:00.000-05:00

Last week Ron had a meatloaf craving and wouldn't stop bugging me to make it for dinner. I wasn't in the mood for plain meatloaf with ketchup on top so I decided to doctor up the dish. I have to say that it turned out delicious. I decided not to use the traditional loaf pan and opted for a broiler sheet- makes serving a lot easier! Blue cheese and bacon- wonderful! I think this meatloaf will make it back to our table in no time. Enjoy!

Ingredients
1 1/4 lb lean ground beef
1/2 cup finely diced onion
1 egg
1/2 tsp Worcestershire sauce
1 tsp A-1 sauce
2 Tbl ketchup
1/2 tsp hot sauce
1/2 cup blue cheese, divided
1/2 cup bread crumbs (we use gluten free)
1/2 tsp salt
1/2 tsp black pepper
6 slices center cut bacon

Instructions
Pre-heat the oven to 350 degrees and grease a broiler sheet with Pam.
Add all ingredients (only use 1/4 cup blue cheese) besides the bacon in a large mixing bowl. Gently mix the ingredients with your hands, but be careful not to over work the mixture because it can make the texture of the meatloaf tough. Once all ingredients have been incorporated for a loaf on the broiler sheet. With you finger make a small well down the center of the loaf and place the remaining blue cheese in the well. Next, top the meatloaf with the bacon tucking the ends under the meatloaf. Bake uncovered for 45 minutes.

Bling Bling!!!!!!

2011-05-28T07:34:00.001-05:00

Suprise! Suprise! I had to sneak one more post in to share this awesome news with you! Ron and I are getting married! We are so excited and can't wait for the big day! Counting down the days till August 6, 2011.

Grape Salad

2011-05-28T07:29:00.001-05:00

I love grape salad. A few weeks ago we grilled out with Ron's family and I brought this dish for a desert/side. I remembered having it at my cousin Debbie's baby shower a few years ago, and love how wonderfully simple it is. If you are not a nut person (sans allergy) I would give it a try. The salty sweet combo of the brown sugar and nuts is delicious with the creamy dressing and plump grapes. A perfect dish for your Memorial Day cookout! We are heading to Door County today and meeting friends on Sunday to go to Celebrate De Pere for Sarah Evans and walking tacos (Ron's favorite!). Enjoy and have a great weekend!

Ingredients
4 cups green grapes
4 cups red grapes
8 oz reduced fat cream cheese
1/2 cup reduced fat sour cream
1/3 cup sugar
1/2 tsp vanilla
1 1/2 cup chopped pecans
2 1/2 Tbl brown sugar

Instructions
Mix cream cheese, sour cream, sugar, and vanilla until smooth (I use a hand mixer). Gently fold grapes into the cream cheese mixture. Spoon into a large serving dish. Allow grapes to chill n the fridge for about an hour before you serve it (this can be kept n the fridge for up to a day before serving). Just before you serve the salad, mix the pecans and brown sugar together in a small bowl. Sprinkle pecan mixture over your salad and serve.

Grilled Pork Chops with Blackberry Pinot Noir Sauce

2011-05-23T21:01:00.001-05:00

I love blackberries. There is something so irresistible about a bowl full of juicy ripe berries. I also feel that way about a glass of wine. I wonder if that is a bad thing? Probably not. Anyways, I stumbled upon this recipe in an old issue of Cuisine At Home. I think other people have been reading their old recipe magazines that they refuse to throw away because I have seen similar recipes popping up in the blog world. I made a few different additions and tweaks to this recipe, and did it turn out great! I love the sauce, and even went back to spoon a bit more on my chop. This is a wonderful easy, yet impressive, dish for your summer barbecue. Enjoy!

Grilled Pork Chops with Blackberry Pinot Noir Sauce

adapted from Cuisine At Home

4 boneless pork chops

1/2 white onion, finely diced

1/2 tsp butter

1/4 tsp salt

1/4 tsp black pepper

1 tsp chopped fresh thyme

1/4 cup chicken stock

1 cup pinot nor

1 cup fresh blackberries, divided

1 tsp sugar

Instructions

Place pork chops on a plate and season with salt and black pepper.

Add onion, butter, salt, pepper, thyme , and chicken stock to a sauce pan and simmer 6-8 minutes. Add wine, 3/4 cup blackberries, and sugar. Simmer gently 35 minutes.

When the sauce has about fifteen minutes left to simmer, heat grill and cook the pork chops 5-6 minutes per side (this can be adjusted to the thickness of the chop). Remove chops from heat and cover.

Quickly return to the sauce, place sauce in a blender, or use an immersion blender, and blend until sauce is smooth. Add the sauce back to the pan and add the reserved blackberries. Uncover pork chops and spoon the warm sauce over.

Scalloped Potatoes and Ham

2011-05-18T06:55:00.000-05:00

Happy Hump Day! Each week I try to get a dinner request from Ron so I can put something on the table that is "tacky to his taste", as my Mom would say. Last week Ron requested scalloped potatoes and ham. I recently purchased a new cookbook from Taste of Home, and asked him to pick a recipe and buy the ingredients. He did hit the nail on the head with his pick! This recipe was delicious! I was originally wanted to make the traditional style, sans cheese (the horror, the horror!), but this was awesome. A perfect comfort dish to go with the raining days in Green Bay, Wisconsin. Enjoy!

Scalloped Potatoes and Ham
Recipe by Taste of Home: The Ultimate Casserole Cookbook

4 Tbl butter
4 tsp all purpose flour (we use gluten free)
1/4 tsp salt
1/4 tsp black pepper
Dash of cajun seasoning
1 cup 2% milk
3 tsp chicken stock
2 tsp Worcestershire sauce
1 cup shredded reduced fat cheddar cheese
5 cups thinly sliced red potatoes
2 cups cooked ham
1/2 cup thinly sliced onion

Instructions
In a small sauce pan, melt butter. Stir in flour, salt, pepper, and cajun seasoning until smooth. Gradually add milk, chicken stock, and Worcestershire sauce. Bring to a boil; cook and stir for 1 1/2-2 minutes or until thickened. Reduce heat; stir in 1/2 cup cheese. Remove from heat and set aside.

Place half of the potatoes sliced in a greased (I used PAM) backing dish (I used a large round corningwear). Layer with ham, onion, and half of the white sauce. Repeat layers. Cover and bake at 350 degrees for 1 hour and fifteen minutes, or until potatoes are tender. Uncover and sprinkle with remaining cheese. Bake 10 minutes longer, or until cheese is melted.

Serves 4-5

Meringue Nests with Lemon Curd and Raspberries

2011-05-14T10:41:00.000-05:00

Looking for a sweet treat the isn't heavy and rich? That is just what my Mom requested for her Mother's Day dinner. This desert is a perfect way to end an evening meal, or to enjoy on your patio on a warm summer night with a glass of vino. This is a really easy recipe, but does take a bit of time so be sure to set aside a few hours if it makes it to your menu. Another bonus is eating any leftover lemon curd the next day. The lemon curd recipe is easy and delicious, but I recommend using a little extra lemon juice if you prefer a tarter flavor. Enjoy!

Meringue Nests

recipe by tasteofhome.com

3 egg whites

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

3/4 cup sugar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or, place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment paper to form eight 3-in. cups.

Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with lemon curd and fruit. Yield: 8 servings.

Lemon Curd
recipe by joyofbaking.com

3 large eggs

3/4 cup granulated white sugar

1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 Tbl unsalted butter, at room temperature

1 Tbl finely shredded lemon zest

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups

Seared Tuna with Sundried Tomato and Black Olive Tapenade

2011-05-11T07:15:00.001-05:00

To me, tuna has a wonderful texture. It also goes so great with so many different sauces and seasonings. I found this recipe on the Food Network site, and was intrigued by the different flavors. The original recipe called for green olives and garlic. I switched things up with eliminating the garlic, adding black olives, and a little feta cheese. Delicious! I served this to my mom on Mother's Day and she loved it. Enjoy!

Seared Tuna with Sundried Tomato and Black Olive Tapenade
Recipe Adapted from Joey Altman, Food Network

4 8 oz ahi tuna steaks, bloodline removed
Salt
Black Pepper
Lemon zest
Olive Oil
Sundried Tomato and Black Olive Tapenade
Feta cheese

Tapenade:
1 cup marinated sun-dried tomatoes

1 cup pitted black olives

Juice of 2 lemons

1/2 cup olive oil

2 tablespoons capers

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

1/2 cup grated Parmesan

1/2 teaspoon fresh ground black pepper

Puree all ingredients in a food processor, and set aside.

Instructions

In a cast iron skillet, add 2 tablespoons of olive oil and heat to medium-high. Rub tuna with salt, pepper, and lemon zest Cook the tuna steaks on each side for just 3 to 5 minutes (you may want to cook a little longer depending on the thickness of the tuna, keeping the fish medium rare. Remove tuna from skillet, top with tapenade and feta.

Salmon Cakes with Lemon Caper Yogurt

2011-05-08T17:17:00.000-05:00

Ron and I love crab cake. Unfortunately, we don't order them when we go out because most of the time they contain bread crumbs. A few nights ago I was craving crab cakes, but there was no crab in sight. However, there was salmon. These are really easy to put together and cook up in no time for a quick a delicious dinner. I like them right on top of a salad, but you could do any side that tickles your fancy. Happy Mother's Day to everyone especially my mother! Enjoy!

Salmon Cakes
1/2 green bell pepper, minced
1/2 red bell pepper, minced
1/2 cup onion, minced
12 oz cooked salmon, flaked and chopped
Juice of 1/2 a lemon
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp cajun seasoning
2/3 cup gluten free bread crumbs
4 oz greek yogurt

makes 6 cakes

Lemon Caper Yogurt
3 oz greek yogurt
juice of 1/2 a lemon
1 tsp capers
1 Tbl chopped fresh dill
pinch of salt
pinch of black pepper

Instructions
Assemble to lemon caper yogurt. Mix all ingredients in a small bowl, cover, and refrigerate for about a half hour before you are ready to serve.

Pour olive oil into a large rimmed skillet. The oil should come about 1/4-1/2 inch on the sides of the skillet. Turn heat to medium-high.

While oil is warming mix all salmon cake ingredients together stirring gently till all are incorporated. Test the oil is a small pinch of salmon cake. The oil is ready when it sizzles around the sides of the food. Fry two salmon cakes at a time, and flip after 2 minutes. Place finished cakes on a plate lined with paper towel. When finished serve cakes over a fresh salald and top with lemon caper yogurt.

Chicken Mole Enchiladas

2011-05-06T07:03:00.000-05:00

I love a good mole sauce. Normally, mole can take awhile to make, but when I saw a quick version I knew it was perfect for our Cinco De Mayo dinner. This recipe was delicious, quick, and easy. I made a few alterations to the original recipe and in 30 minutes had a mole. If you haven't tried mole this is a great way to experience something new without too much fuss. Happy Friday and enjoy the chicken!

Chicken Mole Enchiladas
recipe by Marcela Valladoild

2 chicken breasts

Salt and freshly ground black pepper

1/2 cup olive oil

Mole:

5 dried pasilla chiles, (or dried anocho chiles) stemmed and seeded

1/2 cup hot water

2 (6-inch) corn tortillas, grilled crisp, recipe follows (or handful of regular tortilla chips)

2 tablespoons olive oil

1 1/2 medium onions, chopped

2 garlic cloves, minced

1 3/4 cups chicken stock

3 tablespoons smooth peanut butter

1 tablespoon sugar

1 teaspoon dried oregano

3 ounces Mexican chocolate, chopped

Salt and freshly ground black pepper

Enchiladas:

12 corn tortillas, warmed

Olive oil, as needed

1/4 cup sour cream

3/4 cup Mexican blend cheese

Instructions

Pre-heat oven to 350 degrees.

For the chicken breasts: Preheat oven to 375 degrees F. On a baking sheet, season the chicken breasts with salt, pepper and olive oil, and bake for 10 to 15 minutes until cooked through or, set aside to cool, then shred into small (1-inch) pieces.

For the Mole: Reconstitute the dried chiles by soaking them in 1 1/2 cups hot water for 15 minutes, then drain and set aside. Grill the 2 corn tortillas in a grill pan until dry, crisp and golden. Tear into pieces and set aside. In a heavy large saucepan, heat the oil over medium heat. Add the onions, season with a little salt and saute 3 minutes, or until translucent. Then add the minced garlic and cook 2 minutes more. Transfer onion and garlic mixture to blender with all remaining mole ingredients (except for the chocolate and chicken) and blend until very smooth. Then transfer the sauce to a medium saute pan and bring to boil over high heat. Reduce the heat to medium, cover and simmer 20 minutes. Stir in the chocolate. Season the mole with salt and pepper to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

To assemble the enchiladas: Re-heat the shredded chicken if necessary and keep warm. In a medium saute pan (wide enough to fit the tortillas laying flat) over high heat add the oil to reach 1/2-inch up the side. When oil is hot, dip one tortilla at a time, and fry for a few seconds just until soft and heated through. Lift out, let excess oil drip, then dip the fried tortilla directly into the warm mole (which should be right next to the pan for easy dipping) and place on a cutting board. Working quickly, put about 1/3 cup of the warm shredded chicken in the center, being careful not to over fill. Roll the tortilla like a cigar to enclose the filling and place in serving dish seam side down. If necessary, use tongs or a spatula to place each enchilada seam side down in the dish. Continue to fill all of the tortillas and place them side-by-side. Pour the remaining, reserved Mole over the top and sprinkle the cheese on top. Bake uncovered for 20-25 minutes. Serve with sour cream.

Texas Caviar (Wisconsin Style)

2011-05-05T06:55:00.000-05:00

This is a great dip to add to a Cinco De Mayo spread with a big bowl of tortilla chips, or layered on top of a salad. A friend of mine makes this for holiday parties, and I decided that I wanted to make my own version for a mid-week treat. This is really easy to put together, and your guests will love it! Enjoy!

Texas Caviar (Wisconsin Style)
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup diced tomatoes (canned or fresh)
1/2 cup corn
3/4 cup black beans, rinsed and drained
1/2 cup pinto beans, rinsed and drained
3/4 cup black eye peas, rinsed and drained
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp salt
1 1/4 Tbl vinegar
2 tsp sugar

Instructions
Mix all veggies and beans in a medium bowl. Add spices, vinegar, and sugar. Mix well. Cover and allow dip to chill for about an hour before you are ready to serve. Serve with tortilla chips or over a salad.

Tequila Lime Shrimp with Chorizo Mashed Potatoes

2011-05-04T07:09:00.001-05:00

It is almost Cinco De Mayo and I thought I would celebrate with a few Mexican inspired recipes this week. This shrimp recipe caught my eye a few weeks ago on one of my favorite blogs. Plus, I knew it would be perfect with a side of creamy mashed potatoes spiked with spicy chorizo. This dinner received rave reviews in my house, and I am certain these potatoes will find their way to our dinner table again. Hope everyone is having a wonderful week- it's finally starting to warm up in Wisconsin! Enjoy!

Tequila Lime Shrimp
Recipe from Marcela Valladolid

1 pound large shrimp (21 to 25 per pound), peeled and deveined
1/4 cup green onions, sliced (Reserve a tablespoon for garnish)
1 tablespoon lime juice
1 teaspoon kosher salt
3/4 teaspoon coarse ground pepper
2 tablespoons unsalted butter
1/4 cup Sauza Blanco Tequila
3/4 cup reduced fat sour cream
Chili powder for garnish (optional)

Instructions
Toss shrimp with salt, green onions, lime juice, kosher salt and 3/4 teaspoon coarsely ground pepper.

Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides, then sauté shrimp, turning, until pink and just cooked through, 3 to 5 minutes. Reduce heat and add Sauza blanco, then increase heat to medium-high. Tilt skillet over gas burner to ignite tequila (or ignite with a long match; use caution, as flames may shoot up high).

Cook, shaking skillet gently once or twice, until flames subside. Remove from heat and stir in sour cream.

Serve sprinkled with chili powder and/or green onion.

Chorizo Mashed Potatoes
1/2 recipe of Mashed Potatoes
2 links chorizo (about 3 oz each)

Instructions
Prepare potatoes as described in previous recipe. While water is boiling remove casting from chorizo and crumble in a skillet. Brown till completely cooked and set aside. While mixing potatoes gradually add chorizo and gently mix till completely incorporated.

Gluten Free Carrot Cake

2011-05-03T07:11:00.001-05:00

Gluten free baking can be tricky. Somethings I make turn out great and some...well...not so much. I am always on the look out for a different recipe that makes people say "I can't tell the difference!". This recipe is awesome, and you really can't tell the difference. Moist and flavorful cake with creamy cream cheese frosting..yum. I made this sweet treat to end our Easter meal and everyone loved it! I am toying with a few different gluten free cake ideas, but if you have and success stories to share I would love it! Enjoy the cake!

Gluten Free Carrot Cake
from www.glutenfreecooking.com

2 cups sugar

4 eggs

1 1/2 cups light olive oil OR your favorite vegetable oil

2 cups all-purpose gluten-free flour mix (I used Bob's Red Mill Gluten-Free Pizza Crust Mix in this recipe)

2 teaspoons baking soda

2 teaspoons gluten-free baking powder

2 teaspoons cinnamon

1 teaspoon salt

2 teaspoons vanilla extract

1 cup chopped nuts (but extra if you want to put them on the outside too)

3 cups freshly grated carrots

4 tablespoons unsalted butter

3 ounces cream cheese

1 teaspoon vanilla extract

2 1/2 cups powdered sugar

Instructions

Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.

In a separate bowl combine gluten-free flour mix, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots and nuts. Pour the batter into prepared pans.
Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

When cake is cool frost.

Pizza Chicken

2011-04-23T08:33:00.000-05:00

I few months ago I posted Ron's sister's pizza dip recipe for the Tomato Bowl, and it got me thinking. I thought about burgers at first (still on my radar), and decided I wanted to make pizza chicken. This is a bit of a play of chicken parmesan, but (in my opinion) better. Today we are getting ready for Easter with a trip to the chocolate shop, tackling a gluten free carrot cake, and ending the night with brats on the grill. Have a great day everyone, and enjoy the chicken.

Ingredients
4 boneless skinless chicken breasts
1 small onion, sliced thin
4 oz light cream cheese
3/4 cup part-skim shredded mozzarella
2/3 cup marinara sauce (you can find my quick marinara sauce by clicking the link to the pizza dip)
2/3 cup diced tomatoes, drained
1 clove garlic, minced
20 turkey pepperoni
salt and pepper

Instructions
Pre-heat oven to 350 degrees.

Season chicken with salt & pepper, and set aside. Spray a large skillet with PAM or drizzle with a little olive oil. Add onion and saute till tender. Add garlic and diced tomato. Simmer for 5-7 minutes. Season with salt and pepper. Stir in cream cheese. Place chicken in an oven safe baking dish. Top with creamy tomato mixture. sprinkle half the cheese over the chicken. Top with marinara sauce. Top with remaining cheese ad pepperoni. Bake uncovered for 35-40 minutes. Serve with pasta.