Jalapeno Kettle Chip Crusted Chicken with Jalapeno Ranch

This was amazing!  It was crunchy, spicy, creamy, quite the taste bud teaser!  It was like a party in our tummy's (for all you Yo Gabba Gabba lovers) and definitely will be a reoccurring menu item in our household.  I also think it would be great with other kettle chips. Maybe a cheddar one next....mmmmm....

For the Jalapeno Ranch Dipping Sauce:
1/4 cup mayo
1/4 cup lowfat sour cream
1/4 cup (plus 2 tablespoons) lowfat buttermilk
1 tablespoon Hidden Valley Ranch Dressing (the powder)
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash of cayenne
5-6 hot pickles jalapeno slices, finely chopped

For the Chicken:
4 chicken breasts (about 1 3/4 - 2 pounds total)
1 bag Jalapeno Kettle Chips, crushed
1 cup low fat buttermilk
1 teaspoon salt
dash cayenne

For the Jalapeno Ranch Dipping Sauce:
Mix ingredients together (adding additional buttermilk until desired consistency). Refrigerate until ready to use.

Preheat oven to 375º. Place an oven safe cooling rack in a large jelly roll pan and spray with non-cooking spray. In a bowl, whisk together buttermilk, salt, and cayenne. Pound out chicken breasts to roughly 1/2" thickness and add to buttermilk mixture (toss to coat well).

Place crushed Kettle chips in a shallow baking dish. Pull one piece of chicken at a time out of the buttermilk and gently shake to remove some of the excess.  Dip into the chips and coat thoroughly on both sides. Place on prepared baking sheet. Repeat until all chicken breast are thoroughly coated.

Place into oven and bake for 25-35 minutes, until cooked through (cooking times vary based on chicken thickness and actual oven temperature). Serve hot with jalapeno ranch dipping sauce.

Postachino - aka 'Mormon Coffee'

I have never been a huge fan of the flavor of coffee, but there is something about this rich chocolaty warm drink that has the essence of a coffee-ish flavor.  It's made from barley and is completely caffeine free, and I love that it is something to mix up the late night beverage choices.  Don't get me wrong, hot chocolate is excellent, but sometimes a girl wants her options!

1 cup cocoa mix - I choose the 'no sugar added' version to be a bit healthier
1 cup non-dairy creamer
3/4 cup postum - I get the Pero brand from Winco
1/2 cup sugar - again, I use Stevia to be "healthier"
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine all ingredients and add 8-10 spoonfuls to a mug of hot water.  I like to top with whipped cream and a few shimmy shakes of cinnamon.

Buffalo Chicken Tacos

This dish for me is the best of both worlds!  I LOVE chicken wings, and I LOVE tacos!  I just can’t believe it has taken me this long to but the two together.  It was definitely love at first bite…

1 pound chicken tenderloins – about 6
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Heat a large skillet oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken tenderloins with pepper, and then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, cut int small chunks,.  Place the chunks into a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Roasted and Stuffed Poblano Peppers

These stuffed peppers are a bit of work, but totally worth it!!!  The flavors of the pork at first are pretty spicy, but the peppers have a sweet flavor that makes the dish sing when it enters your mouth.  These will definitely be on our regular menu!

1 tsp canola oil

3 lbs Pork shoulder or butt, trimmed of excess fat and cut into 2 inch chunks

1 medium onion, chopped

5 garlic cloves, chopped

1 16 oz jar of tomatillo salsa

3 tablespoons of canned chipotle peppers chopped

1 Tbl ground cumin

1 tsp ground coriander

1 1/2 cup low sodium chicken broth

Juice of one lime

Salt & pepper to taste

In a large Crockpot place the pork roast and cover with onions, garlic, tomatillo salsa, chopped chipotle peppers, cumin coriander, and chicken broth.  Cover and cook on low for 4-6 hours.  Remove pork roast and cover with foil to let rest.  Pour the excess liquid from the Crockpot into a large sauce pan.  Let simmer on medium-high heat for 10-15 minutes or until the liquid is reduced by half.  Shred the pork and add to the liquid.  Squeeze lime juice over the top and add salt and pepper to taste.

For the stuffed poblanos:

6 poblano peppers

1 1/2 cups shredded cheddar cheese

3 Tbl chopped chilantro

2 Tbl chopped red onion

1 Tbl chopped jalapeno or habanero

While the liquid is reducing, wash the poblanos and cut the stems off.  Slice down one side and remove the seeds as best you can.  Place the de-stemmed and de-seeded peppers on a baking sheet. Broil them in the oven, turning until all sides are blackened. Remove from the oven and place in a paper bag (or bowl covered with saran wrap) for about 10 minutes so the skin can be removed easily. Remove the skin of the peppers and place about 1/2 cup of chili in the center of each one and sprinkle with cheddar cheese. Fold the pepper around the filling and use a skewer or several toothpicks pierced through the top to keep them closed. Place on a baking sheet. Sprinkle some more cheese over the peppers and bake in the oven for about 15-20 minutes or until all of the cheese has melted and they are heated through. Remove and garnish with chopped onions, cilantro, and jalapenos or habaneros. Serve with your choice of sour cream, guacamole or avocado slices, and more salsa verde.

Blackened Tilapia Fish Tacos

These were so delish and light! I swear I could eat fish tacos every day, so needless to say, I love different variations of them.  These are packed with flavor and very light. 

1/4 cup sour cream

Click to see sa2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon honey

Click to see savings1 jalapeño pepper, seeded and chopped

1 cup thinly sliced white onion

Click to see savings 1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

Click to see savi1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 (6-ounce) tilapia fillets

Click to see savings1 tablespoon canola oil

Click to see savi8 (6-inch) corn tortillas

1/2 ripe peeled avocado, thinly sliced

Click to see savin4 lime wedges

Click to see savingsCombine first 5 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Chili Lime Tacos

These tacos are super simple to make and taste delicious.  The lime juice makes them tangy, and the corn makes them sweet.  I served with lime wedges to add that final pop at the end.  These will definitely be on our regular menu!

1-1/2 pounds boneless skinless chicken breasts

3 tablespoons lime juice

1 tablespoon chili powder

1 cup frozen corn

1 cup chunky salsa

12 corn tortillas, warmed

Sour cream, shredded cheddar cheese, avocado, and shredded lettuce, for topping

Place the chicken, salsa and corn in a slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 3 hours.

Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker for an additional hour.

Serve in tortillas and top with toppings if desired. Makes about 12 tacos.

LeAnn's Famous Sloppy Joes

These are a Halloween tradition ever since my Tyson married his beautiful wife Brandi.  Every year at Halloween we are invited to Brandi's parents house LeAnn and Bill for some DELICIOUS sloppy joes.  This year we had our own Halloween and I figured we would carry on the tradition.  Since these are no manwitch sloppy joes, it was a rather easy choice.  Leann also graciously gave me the recipe so I was very excited to try them!!!

4 lbs ground beef (I substituted one pound for ground turkey and didn't think any flavor was sacrificed)
1 qt (32 fluid oz) ketchup
2 tsp lemon juice
1 c chopped celery
1/2 tbsp ground pepper
1 large chopped onion
1/4 c vinegar
salt to taste
1 1/2 tsp Worcestershire sauce
1/4 c brown sugar
1/2 c water
1/4 c tomato paste
1 tsp water
1 tsp mustard
1 c grated carrots
1 small can El Pato tomato sauce (found in Mexican Food isle)
Hamburger buns
Sliced cheddar cheese

Brown, season and drain hamburger in a large skillet.  In a crockpot, add cooked hanburger and the remaining ingredients through tomato sauce.  Simmer on high heat until the celery, onion, and carrots are tender, about 4 hours.  Serve over hambuger buns, and top with sliced cheese.

Corn Casserole

As we bid farewell to summer, and enter fall...what better way to embark on the journay than with a delicious corn casserole.  It has the beautiful colors of summer, and the fabulous flavors of fall.  It's a great way to spin an otherwise ordinary corn on the cob, and it doesn't take too much time. 

6 ears corn (still in the husk) - frozen corn would work too, but corn right off the cob creats this milky creaminess that you just won't get with the frozen stuff.

2 red bell peppers, diced - I did one red and one orange for some added color

2 fresh jalapenos, diced

1/2 cup heavy cream

Salt and freshly ground black pepper

1 stick salted butter, cut into pieces

Preheat the oven to 350 degrees F.

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)

Add the red bell peppers, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

Sweet N' Sour Pork

This was quite contradictory to most "Chinese" inspired dishes. It actually felt rather light and had a really great flavor profile. The cashews give it a nice creamy crunch, and the pineapple follows that up with a sweet and tangy kick. Next time I make this I will add a few red pepper flakes to give it a hint of spice though.

2 Tbsp. cornstarch, divided
1 Tbsp. cooking sherry or apple juice
1 lb. pork tenderloin or boneless pork chops, thinly sliced (partially freeze and pop into a food processor to easily slice thin.)
1/3 c. water
¼ c. sugar
¼ c. cider vinegar
3 Tbsp. soy sauce
3 Tbsp. ketchup
1 Tbsp. oil
1/3 c. chopped cashews
¼ c. green onions
2 tsp. minced or grated fresh ginger
2 tsp. fresh garlic,minced or pressed
6-8 oz. snow peas, trimmed
1 8-oz. can pineapple chunks, drained

 Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.

Now collect everything that’s going into the stir fry next to the stove so you can access it easily.

Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.

Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

Brunch Stuffed Peppers

4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 350 degrees F.

Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.

Key Lime Pie

Key lime pie is my absolute favorite pie and until now I had yet to find one that appeased the palate in a way that only a key lime pie can. Up until now they have either been too gelatinous, too limey, too bland, and so forth. Now I'm not a key lime pie coinsure by any means, but I know what I like :) This pie has it all; the proper amount of creaminess, and just the right ratio of limey tang to sweet. If you like key lime pie, you will LOVE this pie!!!

Crust:
1 package graham crackers (1/3 of a 16 ounce box)
5 tablespoons unsalted butter, melted
1/3 cup granulated sugar

Filling:
3 egg yolks
1-1/2 teaspoons lime zest (about 2 Persian limes)
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice (about 1 lb. of key limes)

Topping:
1 cup heavy or whipping cream, chilled
1 tablespoon confectioners sugar

Preheat the oven to 350 degrees F. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides and forming a rounded or squared off top edge. Bake in preheated oven until golden, about 8 minutes. Set aside on a wire rack and leave the oven on.

In the bowl of the stand mixer, whip the egg yolks and lime zest at high speed until fluffy, about 5 minutes. Slowly add the condensed milk and continue to whip until thick, about 3 or 4 minutes. Reduce the mixer speed to low and slowly add the lime juice, mixing just until combined. The mixture will start to thicken as soon as you add the lime juice. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

Chill a mixing bowl. Using the wire whisk attachment, whip the cream and confectioners sugar until you have stiff peaks. Pipe the whipped cream around the edges and in the middle of the pie, or put a dollop on each slice. Top with a lime wedge for that extra umph!!!

Roasted Garlic

1 head of garlic

about 2 tablespoons olive oil

about 1/2 teaspoon coarse sea salt

about 1/4 teaspoon ground black pepper

Place a rack in the center of the oven and preheat to 400 degrees F. Place a baking sheet in the oven as the oven preheats.

If your garlic head is covered in several layers of white skin, peal off a few layers. Keep several layers around to hold the head together. With a sharp knife, cut the top off the head of garlic exposing a bit of each each clove of garlic.

Place garlic head in a piece of foil or parchment paper. Drizzle olive oil on top. Top with a generous sprinkling of salt and pepper. Seal the foil around the garlic or parchment paper. If using parchment paper, use a kitchen string to seal the little package.

Place on the pan in the oven and roast for 30 to 40 minutes, or until completely tender when poked with a fork or knife.

Allow to cool slightly before spreading on toast or adding to pasta. It’s delicious.

Grilled Chicken Cordon Blue

This was so light and refreshing. The ingredients are a bit pricy, but totally worth it!

4 boneless, skinless chicken breasts, pounded thin
Olive oil
Salt and freshly ground black pepper
1/2 pound brie, thinly sliced
2 lemons, halved
8 paper thin slices prosciutto
1/4 pound baby arugula

Heat the grill to high.
Brush the chicken on both sides with oil and season with salt and pepper, to taste. Grill until slightly charred on both sides and just cooked through, about 2 minutes per side. Put a few slices of cheese on each breast, close the cover and let it melt slightly, about 40 seconds. Brush the cut side of lemons with oil and grill, cut side down until golden brown and slightly charred, about 45 seconds.
Put the chicken on large serving plates, top each breast with 2 slices of prosciutto and some arugula. Squeeze the grilled lemon on top and drizzle with olive oil

Fish Tacos with Cabbage Slaw

These are so fresh and light, and the flavors are all there! Tangy, sweet, and salty. Perfect for a warm summer night!

16-20 Corn tortillas
2 lbs tilapia
1 packet Lawry's taco seasoning

Coleslaw:
3 cups angel hair coleslaw mix
1/2 cup thinly sliced red onion
4 radishes, thinly sliced
3 tablespoons minced fresh cilantro, optional
2 tablespoons fresh lime juice (about 2 limes)
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon cracked black pepper

Creamy Remoulade Sauce:
1 cup sour cream
1 clove garlic, minced
3 green onions, minced
1 tablespoon Dijon mustard
3 teaspoons fresh lemon juice
2 teaspoons chopped fresh dill

Optional toppings:
Cheese
Diced tomatoes
Avacado

Turn the broiler onto high. Coat tilapia with taco seasoning and place on a lined baking sheet - make sure there are sides because the fish will be juicy. Broil for 7-10 minutes or until the fish is white and flakey.

While the fish is cooking, in a medium bowl, combine the coleslaw mix, red onions, radishes, and cilantro. In a small bowl, whisk together the lime juice, honey, salt, and pepper. Add to the coleslaw mixture, tossing gently to coat.

In a small bowl, combine the sour cream, garlic, green onions, mustard, lemon juice, and dill. Cover and refrigerate until needed.

Rosemary Focaccia Loaves

These were light, fluffy, and super good. It tasted just like Macaroni Grill's bread. I served with olive oil, balsamic vinegar, and a few cracks of fresh ground pepper.

1 c. warm (105-115 degrees Fahrenheit) water
1 Tbsp. yeast
1 Tbsp. white sugar
1 tsp. Kosher salt, plus more for sprinkling
2 Tbsp. olive oil, divided
2 Tbsp rosemary (dried or fresh), divided
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
2 1/4-2 1/2 c. all-purpose flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 1/2 Tbsp. rosemary, oregano and garlic powder.

Add flour mixture to yeast mixture along with 1 Tbsp. olive oil. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough–try and resist the urge to add too much flour. You want a soft, wet dough.

Cover and allow to rise 45 min- 1 hour or until double in size.
Lightly flour your work surface and transfer dough onto this surface. Divide in half. Shape each half into a rounded loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes.
Heat oven to 375 degrees. Use remaining tablespoon of olive oil to brush over tops of loaves, discarding excess if you have any. Sprinkle with remaining rosemary and some Kosher salt.

Bake for 15-20 minutes or until very lightly golden-brown. Serve immediately (if you can) with olive oil and balsamic vinegar (if you want) and feel your butt get bigger (you will. It just happens. And it’s worth it.)

Old – Time Beef Stew

This was really hearty and super easy! I made it with the Rosemary Foccacia bread and it totally completed the meal! Super delicious!

2 pounds stew beef
2 tablespoons olive oil
4 cups beef stock
2 tablespoon Worcestershire sauce
4 cloves garlic, peeled
1 sprig rosemary
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
1 lb baby potatoes halved (red potatoes cut into bite sized pieces would work too)

Brown meat in hot oil. Add beef stock, Worcestershire sauce, minced garlic, rosemary, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove rosemary sprig. Add potatoes, carrots and celery. Cover and cook 30 to 40 minutes longer, or until veggies are tender. Add more salt and pepper to taste.

Raspberry Glazed Chicken Breasts

This super simple three ingredient sauce is brushed onto chicken breasts, then grilled to glazed perfection. You could use this recipe with peach jam and peaches, strawberry jam and chopped strawberries too.

1/2 cup raspberry jam
2 tablespoons Dijon mustard
2 tablespoons honey
Pepper and salt to taste
6 boneless, skinless chicken breasts
1/2 Bottle raspberry walnut vinegrette
1-1/2 cups fresh raspberries

Marinate chicken breasts in vinegrette for at least two hours prior to grilling. Prepare grill. Brush rack with vegetable oil. Mix raspberry jam, mustard, honey, pepper, and salt. Place chicken on grill, cover and cook for 8-9 minutes per side, brushing frequently with the jam mixture, until juices run clear and center of chicken is no longer pink when thickest pieces are cut. Discard remaining jam mixture and serve chicken topped with raspberries.

Wedge Salad

This is just like Outback Steak Houses Wedge Salad. So good, and so easy to make!!!

Balsamic Glaze
1/2 cup balsamic vinegar
1/8 cup raw honey
1/4 teaspoon sea salt

Salad:
1/2 head iceberg lettuce, cut into a wedge
1 cup grape tomatoes, cut into halves
1/2 cup red onion, chopped
6 slices cooked bacon, crumbled
1/2 cup blue cheese, crumbled
1/2 cup pecan pieces, toasted - Optional

Dressing:
3/4 cup mayonnaise
3/4 cup buttermilk
1/2 cup blue cheese, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
In a bowl combine all the dressing ingredients and mix well. Refridgerate for at least two hours.

In a small saucepan combine balsamic glaze ingredients, bring to gentle simmer and reduce to a thick syrup, about 5 min (the syrup will really thicken up as it cools).

Cut the iceburg lettuce head into quarters and sprinkle the tomatoes, bacon, red onion, blue cheese, and pecans equally over all four quarters. Top with dressing and balsamic glaze.

**I chilled the serving plates in the freezer for an hour before serving. The salad is best when the lettuce is served really cold too.

Bruchetta

This was absolutely delicious! I have tried making Bruchetta several times before but it never turned out this good. One tip though...refridgerate for a few hours before serving so the flavors have time to marinate. I served over breaded chicken, as well as on a toasted baguette (rubbing the garlic clove on the toasted baguette took it to the next level!)

2 C diced tomatoes (squeeze out seeds before dicing)
1/3 C diced red onion
1/2 Tbs balsamic vinegar
1 tsp extra virgin olive oil
1/4 tsp kosher salt
a few cracks black pepper
1/4 C chopped fresh basil leaves
1 french baguette or bread of your choice
additional olive oil
1 large garlic clove
fresh mozzarella cheese


Preheat oven to 400 degrees.
Combine tomatoes, onions, balsamic vinegar, salt, pepper, and 1 tsp olive oil in a bowl and mix to combine. Add basil and gently toss to distribute. Give it a taste and add additional salt and pepper if necessary. Cover and chill.

Slice baguette into half inch slices and place on a baking sheet. Drizzle or brush some olive oil on top. Place in oven for 8-10 minutes until just lightly toasted. Remove pan from oven. Slice garlic clove in half and rub cut side down on each piece of bread. Top with about a tablespoon of the tomato mixture.
If desired, place one slice of mozzarella cheese on the bread before topping with tomato mixture.
If preparing ahead of time, wait to add basil until right before serving.
Makes about 24 bruschetta.

S’mores Cupcakes

TJ informed me that we have a butane torch and I had to indulge my love of fire and food and make S'mores Cupcakes! They were a hit at the starlight parade. A really creepy man at the parade saw my cupcakes and told me that if I were ever single I should give him a call...can you say eeewwww!

Yield: 24 cupcakes
For the graham cracker crust:
1½ cups graham cracker crumbs
¼ cup sugar
5 1/3 tbsp. unsalted butter, melted
8 oz. bittersweet chocolate, finely chopped
For the cake:
2 cups plus 2 tbsp. sugar
1¾ cups all-purpose flour
¾ cup plus 1 tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
For the frosting:
8 large egg whites, at room temperature
2 cups sugar
½ tsp. cream of tartar
2 tsp. vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.) Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts. Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.

To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine. In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together. Add to the dry ingredients and mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium speed for 2 minutes. Add the boiling water and stir just to combine (batter will be thin).
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full. Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking. Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined.

Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional).

Chipotle Pork Tacos with Mango Salsa

This meal is the whole package. A little savory; a little sweet; a little (or a lot) spicy! Soooooo good!!!

2-3 lbs Pork Roast
28 oz chicken broth
1 packet taco seasoning
1/2 red onion chopped
1/2 cup cilantro chopped
1 cup Queso Fresco
2-3 chipotle peppers in adobo sauce chopped
Corn tortilla shells

For the Mango Salsa:
4-5 ripe mangos, peeled and cut into small cubes
zest and juice of 1 lime
1/2 cup cilantro chopped
1/2 red onion chopped
Salt and pepper to taste

Taco toppings
Shredded lettuce
Avacado
Sour cream
Cheddar cheese

In a large crock pot combine the pork roast and chicken broth. Sprinkle taco seasoning packet over the top and cook on high for 4 hours.

In the meantime, add the mango's, lime zest and juice, cilantro, red onion, and salt and pepper. Mix well, cover, and refridgerate for 2-4 hours so the juices can combine and party :)

Remove the pork roasts (leaving the juices in the crock pot), place in a skillet, and shred. Add the red onion, cilantro, chipotle peppers (I always add 3, taste, and add more if I want it spicier...you can always add spice, it's not so easy to take it away) and queso fresco and cook over medium-low heat until the cheese is melted.

Cook corn tortillas in a lightly oiled skillet until they are crispy and light golden brown. Put shredded pork mixture, mango salsa, and desired toppings on tortilla's and enjoy!

Peach Blueberry Crumble

The lemon in this makes it really good!

For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches) – I have also used frozen peaches for this and it turned out really good…just make sure the peaches are defrosted and drained of any excess liquid.
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

Frozen Peanut Butter Pie

This is creamy and delicious! It's kind of like a cold peanut butter cheesecake! Yumm-O!!!

1 8oz package cream cheese - softened
1/2 cup sugar
1 cup peanut butter
1 cup milk
12 oz whipped cream
2 chocolate graham cracker crusts
Chocolate syrup
Chopped salted peanuts

Mix cream cheese and sugar together until well incorporated. Add peanut butter and milk and mix together. If using a stand mixer be sure to scrape down the bowl often to avoid clumps. Fold the whipped cream in.

Pour 1/2 the mixture into one pie crust, and 1/2 into the other. Garnish with the chocolate syrup and chopped peanuts. Freeze for at least 4 hours before serving. Can be eaten at room temperature, but much better when frozen!

Lemon Pull Aparts

These tasted like Orange Rolls, but better! They were soooo good!!!

Rolls:
12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 Tbsp butter, melted
Glaze:
1/2 cup powdered sugar
1 Tbsp lemon juice
Cut rolls in half and place in a greased 9×13″ pan. Drizzle with the melted butter. Mix lemon zest and sugar together in a small bowl. Sprinkle HALF of the lemon sugar mixture over the rolls.

Cover and let raise till doubled. Sprinkle remaining sugar mixture on top. Bake at 350 for about 20-25 minutes. Remove from pan. Combine glaze ingredients. Drizzle over rolls while still warm.

Spicy Honey Chicken

This would be a great rub/glaze for seafood as well! It was sweet and savory all at the same time. Definitely a must to use thighs!

8 boneless skinless chicken thighs; about 2lbs
2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

Honey Lime Chicken Enchilada's

Three words…OH MY GOSH!!! This is so good it should be illegal! The honey makes it sweet, the cumin makes it savory, and all the cheesy goodness just puts it over the top! Not to mention the delicious creamy/spicy sauce! This is a MUST try!

3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin

1 pound chicken, cooked and shredded (I used 3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

***I made this in two 8x8 pans and baked one for dinner that night and froze the other one for a later night...I will just bake it at 350 for one hour instead of 30 min.

To Die for Crock Pot Roast

1 (4 -5 lb) beef roast, any kind (I used a bottom round chuck roast and it was sooo good!
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup Beef stock
Place beef roast in crock pot. Mix the dried mixes together in a bowl and sprinkle over the roast. Pour the beef stock around the roast. Cook on high for 7-9 hours.

I served the pot roast for four people and used the leftovers (including all the juice) for...

Recipe Round Two
1 loaf French bread
Sliced Colby Jack cheese
Softened butter

Cut french bread into slices 1/4 inch thick. Slice pot roast into thin slices and put on a slice of french bread, put a layer of cheese and another slice of bread on top and butter the outsides of both top and bottom bread. I grilled on my George Forman, but you can also cook it in a skillet on the stove top. Serve with heated pot roast Au Ju sauce. So good and soooo easy!

Manilada's

This was soooo tasty! It is a labor of love with all the steps, but I promise the end is result is completly worth it. It is smooth, rich, and tangy...all the components of a great dinner!

1 (8-ounce) package manicotti shells - I used 2 packages because I wanted to make sure I had enough that turned out.
2 tablespoons olive oil
1 Vidalia onion, chopped
2 cloves garlic, minced
1 rotisserie chicken, shredded
Salt and freshly ground black pepper
4 Roma tomatoes, seeded and diced
3 tablespoons chopped cilantro leaves
1/2 cup sour cream

For the Tomatillo sauce:
1 pound tomatillos, quartered
1 small red onion, quartered
1 jalapeno, halved
2 garlic cloves
2 tablespoons olive oil
Salt and freshly ground black pepper

For the cheese sauce:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream, room temperature
2 cups grated fontina cheese
1/4 teaspoon grated nutmeg
Salt

Preheat oven to 400 degrees F.
Boil manicotti in salted water for 8 minutes. Drain, reserving 1/2 cup of pasta water and set pasta aside.
In a large skillet, heat oil over medium heat. Sauté onion until translucent, about 3 minutes. Add garlic and saute 1 minute more. Remove pan from heat and mix in chicken, tomatoes, cilantro and sour cream. Set aside.

To make the Tomatillo Sauce:
Place tomatillos, onion, jalapeno and garlic in a baking dish. Toss with oil and season with salt and pepper. Roast until tomatillos turn golden around the edges and are soft, about 45 minutes. Remove from oven and blend ingredients together until smooth. Use reserved pasta water to thin sauce, if necessary. Season with salt and pepper, to taste.
To make the cheese sauce: In a medium saucepan, melt butter over medium-high heat. Add flour and cook 2 minutes. Whisk in heavy cream and bring to a simmer. Add cheese and nutmeg and stir until melted. Season sauce with salt, to taste.

To assemble: Reduce oven temperature to 350 degrees F. Stuff manicotti tubes with chicken mixture and assemble in a 9 by 12-inch baking dish. Pour cheese sauce over the top. Bake 30 minutes until cheese is bubbling. Drizzle tomatillo sauce on Maniladas before serving.

Chicken 'N' Biscuits

This is comfort food to the max...it's like an easy "chicken pot pie" recipe...and a lot healthier!

1 (16 ounce) package frozen mixed vegetables
2 1/2 cups cubed cooked chicken (I used 10 chicken tenders)
1 (10.75 ounce...the small one) can condensed cream of chicken soup, undiluted (99% fat free tastes the same and saves on calories!)
3/4 cup milk
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked and crumbled (optional- i didn't use bacon and it was still good)
1 1/2 cups biscuit/baking mix (i used one of those biscuit bags where you "just add water"-like the muffin ones... much easier)
2/3 cup milk (if you use the mix)
1 (2.8 oz.) can french-fried onions (key ingredient for flavor!)

In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 for 15 minutes.

Meanwhile, in another bowl, combine biscuit mix and milk. Drop batter by tablespoonfuls onto chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.

Oriental Chicken Salad

This is my ABSOLUTE favorite menu item at Applebee's, but being on a starving student budget it's hard to justify spending that kind of money on a salad. I found this recipe from a "copycat" website where they go to restaurants and either get the recipe, or try their best to get as close as they can.

At first I was a bit skeptical to try this recipe because the Applebee's version is basically perfect and nothing can compare; however, I was AMAZED at how close it is! Mine didn't turn out as thick as Applebee's, but the flavor components were all there and it was a small fraction of the price, and it fed 4 people! I'm so excited! This will definitely be made many times in our house!

Oriental Dressing
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon Mustard
1/8 teaspoon sesame oil

Salad
12 chicken strips (I like the Costco ones!)
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
**To expedite the process and not have too much waste, instead of the red cabbage, napa cabbage and ½ carrot, I just purchased the cole slaw prepared mix for $1.28. It was cheaper than buying all tree and already cut up!

Mix all the dressing ingredients well and refrigerate for 2 hours. Cook chicken strips according to package directions. While chicken is cooking, prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots (or cole slaw mix). Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.

Cut the chicken into small bite-size chunks. Place the chicken onto the salad forming a pile in the middle. I sprinkled a bit of Colby jack cheese over the top of the chicken too and it was really good! Serve with salad dressing drizzled over it or on the side.

Korean BBQ Beef

This was a really quick and simple marinade that was really good.  When I do it again I will serve it with some white rice and reserve 1/2 a cup of thickened marinade to pour over the top.

1 1/2 lb. London broil - pound really well before marinating to make it more tender.

1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)

1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)

2 Tbsp. brown sugar

2 Tbsp. minced garlic

1 tsp. Sriracha chili sauce

1 1/2 tsp. sesame oil

Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add pounded steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. Cook over medium-high heat for about 4-6 minutes per side, being careful not to let the meat get too cooked; it should be served medium-rare. Cut into 1/4" strips and serve immediately; serves 3-4.

Skor Trifle

1 box mix chocolate cake
2 boxes chocolate instant pudding
1 tub whipped topping (I made homemade whipped topping with 2 cups heavy whipping cream, 1 cup powdered sugar, and one teaspoon vanilla…it was really good!)
4  crushed up Skor bars, Heath bars, or whatever toffee bars you can get your hands on

Make cake and pudding ahead of time. In trifle dish or glass bowl layer crumbled cake, pudding, whipped topping and crushed Skor bar. Repeat 2-3 times, ending w/ whipped topping and Skor bar. Viola!

Zuppa Toscana Soup

1 pint heavy whipping cream

4 14oz can chicken broth

1 bunch kale

1 whole onion, cut in 1/2 and then sliced

1 lb sausage (I like spicy sausage)

4 russet potatoes

Salt

Red pepper flakes

Combine cream, chicken broth in a large stock pot and put over a medium heat.  Cut potatoes (can peel, but I like better with the peel) and toss into the pot.  Cook the sausage in a skillet and degrease when completely cooked.  Add to the stock pot.  Chop the kale into bite sized pieces and add to the stock pot.  Add salt and red pepper flakes to taste depending on how spicy you like it.  Cook until potatoes are soft and the kale is a bit crunchy.

Bone Fish Grill's Bang Bang Shrimp

TJ and I went to the Bone Fish Grill on our spring break road trip of 2011 and had this as an appetizer.  We absolutely LOVED it!  I found the recipe online and it's actually pretty close to the original.  It's really good and super easy!

1/2 cup Mayonnaise

4 teaspoons Chili Garlic Sauce (find this in the Chinese section of your grocery or in a Oriental Market) - I used 6 teaspoons because I like it a bit spicier

1 teaspoon granulated Sugar

1/2 teaspoon Rice Vinegar

2 lbs shrimp 31-40 count or smaller (not too small though)

3 cups corn starch

Chopped romaine lettuce

Green onions and/or peanuts for garnish

In a large bowl mix the mayonnaise, chili garlic sauce, sugar, and rice vinegar. 

In a deep fryer or sauce pan heat oil to 375 degrees.  Toss shrimp in corn starch and then straight into oil.  Cook for one minute and dry on paper towel. 

Put the cooked shrimp into the sauce bowl and toss.  Pour over a bed of romaine lettuce and garnish with green onions and/or peanuts.

Coconut Lime Cream

This is tangy, sweet, and ohh so delicious!!!  I got this recipe from my dentist who got it from a friend who lived in Hawaii for a year.  He told me to try it and I have to admit that I was pretty sceptical at first!  I decided to give it a shot, and now I'm hooked!  It's so good!!!

1 half gallon vanilla bean ice cream
1 cup coconut
2 limes cut into wedges

Turn the stove top onto a medium high heat and put the coconut in.  Let sit until you start to see golden brown specs coming through (about 5 min).  Stir coconut briefly and let sit for another couple of minutes.  Stir frequently until most of the coconut is golden to dark brown.  It should no longer be a sticky consistency, it should be hard and crisp. 

Coconut should be pretty dark brown in color, but some white is okay as long as it isn't sticky.

Put the ice cream into four serving bowls and sprinkle the toasted coconut on top.  Garnish with the lime wedges and serve.  The lime should be squeezed on top right before eating.  I like 1/2 a lime on mine, but others don't like it so "limey" and others like more lime. 

It's too simple not to try!

Pineapple Glazed Chicken Thighs

This is a nice light dish that has a lot of flavor.  I like the dark meat because it gives a richer flavor than using a chicken breast. 

6 skinless chicken thighs, trimmed of visible fat (I got the boneless skinless so I didn't have to deal with any bones)
3 inch piece of ginger, cut into 1/4 inch thick slices
2/3 cup pineapple juice
2 Tbsp. reduced sodium soy sauce
1 Tbsp. sesame seeds
1 cup pineapple chunks
3 green onions, thinly sliced (including green portions)

Coat a large nonstick skillet with nonstick cooking spray (don't use oil because it will make your glaze oily) and place over medium heat. Add the chicken and ginger and cook, turning the chicken every few minutes, until the chicken is well browned on both sides; about 10 minutes.

In a small bowl, stir together the pineapple juice and soy sauce. Pour into the frying pan and bring to a boil. Cover and cook for 3 minutes. Uncover and add the sesame seeds and pineapple chunks. Continue cooking, turning the chicken occasionally, until it is opaque throughout and the liquid remaining in the pan has reduced to a glaze, about 5 minutes.

To serve, arrange the chicken, ginger, and pineapple on a large platter. Spoon an equal amount of glaze over each piece of chicken. Garnish with the green onions.