Tuesday, December 13, 2011

Pizza Soup

I pretty much love all things Trader Joe's. I can't leave that place without buying way more than I planned! Whenever there is a sample I seem to automatically be hooked. When I walked in a few weeks ago and tried this "Pizza" soup I immediately purchased everything to make it that week.
It's been cold and rainy this week- a perfect soup week! Naturally we reached for this easy and delicious recipe!

1 lb. Ground Beef
1 Package Roasted Red Pepper Tomato Soup (they come in boxes)
1 Can of Diced Tomatoes
Garlic Salt to taste
Shredded Sharp Cheddar Cheese

Brown the ground beef in a deep pan. Drain the excess grease. Add the can of tomatoes and stir well. Add the tomato soup and heat slowly so you don't scald the milk (it changes the flavor). Sprinkle a little garlic salt on the top for some added flavor. When the soup is hot serve in bowls and add a handful of sharp cheddar cheese.

This is hearty enough to eat alone- but we love to add some grilled cheese for an adult version of the childhood classic!
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Sunday, November 13, 2011

Lavelle Edward's Chicken Artichoke Soup

I used to think that I wasn't a soup fan, then I met this.  My life was never the same- true story!

Lavelle Edward's Chicken Artichoke Soup

4 chicken breasts, shredded
1 onion, chopped
2 cans cream of chicken soup
2 cans cream of celery soup
1 8 oz jar of artichoke hearts, chop finely
1 can diced green chilies
1 quart half and half
1 pound pepper jack cheese, grated 
salt and pepper to taste

Cook and shred your chicken (I do mine in the crock pot well in advance, freeze, and pull out for this recipe).  In a large pot, saute onion in a little olive oil. Add chicken. Then add cream of celery, cream of chicken, half and half, and artichokes. Simmer for about 20 minutes.  Be careful not to boil the cream (it changes the taste).   Add cheese slowly, and stir until cheese is melted.  

Sunday, October 23, 2011

Greek Nachos

We had these on a Wednesday night for dinner, and by Saturday we were both craving them again and made them again. We have a new favorite I believe!

You will need:
- Pita Chips
- Feta Cheese
- Diced Tomatoes
- Diced Cucumbers
- Diced Marinated Artichoke Hearts
- Sliced Olives
- Your Favorite Hummus
- Cooked, shredded chicken (I've been cooking a batch in my crock pot in chicken broth, placing in the kitchen aide, mixing for 20 seconds, and I get perfectly shredded chicken. I think freeze in small bags and pull out when needed, that made this recipe super easy!)

Place chips on a plate. Get the hummus and dilute it. We used two parts hummus to one part water. Sprinkle the hummus "sauce" over the chips. Sprinkle diced tomatoes, olives, artichokes, and cucumbers, and mix a little for variety of colors and flavors. Then add feta dn chicken and enjoy! It's that easy, and they really are to die for!
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Friday, October 7, 2011

Hawaiian Haystacks

I first had this food at a church function and looked at it and thought "ew." But, my family rule was that you had to try everything my Mom made. You didn't have to like it, but you had to try it. I'm grateful they raised us to be open minded because I have fallen in love with many a food I thought "ew" when I first saw.
Did I mention these are super easy? Also they may be the world's greatest potluck food. Everyone can bring one topping, it's fantastic!

2 cups of chicken broth
1 Large can of cream of chicken soup
2 cups cooked, cubed chicken (I boil mine in the chicken broth)

Cook chicken in broth, remove when fully cooked (about 10-15 minutes) and dice the chicken. Throw back into pot, and add the cream of chicken soup.

You will also need:
2-4 cups cooked rice
chopped tomatoes
chopped olives
chopped celery
cheddar cheese
pineapple tidbits
chow mien noodles

Place rice on a plate, cover with sauce, add any desired toppings.
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Monday, September 5, 2011

3 Ingredient Salsa Verde Crock Pot Chicken

You know after cooking for a while it's not hard to realize subbing a few spices can change the flavor of a dishl, you know like cilantro will be a more south of the border flavor and parsley a more Italian flavor. As we're Southwestern kids it's always in our best interest to modify for a little kick and Southwest flavor.
I've been all about the slow cooker with the busy work schedule lately. After looking at so many recipes and trying several it didn't seem too hard to sub an ingredient, ax a few, and come up with a southwestern style ridiculously easy, and we thought ridiculously yummy recipe!

You will need:

2 large chicken breasts
1 can of Herdez Salsa Verde (you could use any, we just like the kick of this one and the bottle is a little larger)
1 package of cream cheese

Place the chicken and salsa verde in the crock pot and cook for 4 hours on high or 8 hours on low. If you go the 8 hour route add a couple tsps of water to the salsa mix so it doesn't dry out.
When you're in the last 30 minutes before eating add the cream cheese. Stir before eating, this will shred your chicken into chunks as it will be very tender.

Serve on top of cooked rice. Garnish with cilantro. Don't tell your guests something this good is this easy.

Thursday, August 25, 2011

Crock Pot Thai Chicken

I set a new goal this year, finishing grading within a day and get the grades entered. The result: sometimes I work a little later. That can be a problem for dinner. Crockpots luckily fix this problem. I've been on a quest to find some awesome slow cooker meals to enjoy on days I anticipate to be extra busy. Watch for several slow cooker recipes in the upcoming post!

Thai Chicken:

2 Large chicken breasts
1 cup of hot salsa
1/3 cup peanut butter
2 TBS lime juice
1 TBS Soy Sauce
1 teaspoon finely minced fresh ginger
1/2 cup chopped peanuts (we like honey roasted)
fresh cilantro to garnish
Cooked rice

Place chicken in slow cooker.  In a bowl combine salsa, pb, lime juice, soy sauce, and ginger.  Pour over chicken and cook 8 hours on low.
Serve over rice and add chopped peanuts and cilantro to the dish.
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Monday, August 22, 2011

Honey Lime Enchiladas

When we bought a 5 gallon jar of honey from a local farmer we knew it was time to step up the honey recipes outside of the normal uses. (Tea and biscuits weren't going to cut it helping this honey really be enjoyed).
Blessed Pinterest has way enhanced the culinary enthusiasm lately. Low and behold I found this awesome link here:http://www.justcookalready.com/2009/06/honey-lime-chicken-enchiladas.html

Here was our re-creation:

2 Large Chicken Breasts, boiled and chopped in bite sized pieces
Set in a bowl and set aside

Mix in another bowl:
1/3 cup honey
1/4 cup fresh lime juice
2 tsp chili powder
1/2 tsp. garlic powder
 whisk together and pour over the chicken

While marinading, take out 10 corn tortilla shells and warm up in a skillet to soften.
Stuff with chicken mixture and sprinkle Mexican cheese on top and lay seam side down inside a baking pan.

When all are rolled and placed take out a new bowl.  Mix 1 can green enchilada sauce and 1/2 cup cream together.  Pour a little in the bottom of the pan first, then add to left over marinade and mix together.  Pour all over enchiladas and top with cheese.

Bake on 350 for 30 minutes.  You will NOT be disappointed!
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Thursday, August 11, 2011

Easy Poppyseed Chicken Casserole

1 1/2 cup cooked diced chicken (about 1 large or 2 small breasts will do it)
1 can of cream of chicken soup
1/2 cup sour cream
splash of Worcestershire sauce
10 cracks of fresh pepper ground
2 tsp poppy-seed
1 sleeve of Ritz crackers crushed
1/2 cube of butter melted (1/2 cup)

Preheat oven to 350 degrees.
Place chicken on the bottom of a 9x9 pan.  Mix sour cream, cream of chicken, pepper, and Worcestershire sauce in a bowl.  Pour sauce mixture over chicken.  In a separate bowl mix melted butter, poppy-seeds, and crushed Ritz together.  Pour over the chicken mixture.

Bake for 25 minutes until the top is crisp and the liquid is boiling.

Sunday, August 7, 2011

Cafe Rio Style Pork Barbacoa in the Crock Pot

We are lucky enough to live near Cafe Rio, which has to-die-for Pork Barbacoa.  We decided to try their pork recipe and make our own salads.  There are several copy cat recipes out there, most pretty good, some not so great.  But we played with all the recipes and found one we absolutely love!

Pork roast (about 2 lbs)
2 cups of root beer (don't do diet you need that sugar)
2 cans of tomato sauce (8 oz each)
2 TBSP honey
1 clove of garlic minced
10 cracks of fresh ground pepper
1 1/2 cups of brown sugar
2 tsp cumin
1/4 tsp salt

Coat the pork roast with salt and pepper and cook in water overnight on low for 8 hours.  Drain all the water from the roast when finished cooking  Shred the pork in fairly thick shreds (too small makes it mushy and you can always further shred later).
In a separate bowl mix all the ingredients together.  Note the salt and pepper go in the mix too, what you used above was separate.  Pour the liquid over the shredded pork and cook on low for 4 more hours.
*If you want to do it before work and need it to sit for 8 hours in the crock pot double the liquid amounts above.

Serve over cilantro-lime rice, beans, lettuce, and a tortilla shell.  Add cheese, guac, and pico de gallo for a salad.  Or serve inside shells with rice and beans as a burrito.

Saturday, August 6, 2011

Chicken & Berry Summer Salad with Strawberry Vinaigrette

This is surprisingly tangy and more flavor than you'd expect in a salad! Here's the steps to making it:

2 Chicken Breasts
Italian Dressing/Poppyseed dressing (or you could sub 1 TBSP honey)
Spring Mix Salad
Cinnamon Toasted Almonds
Strawberry Vinaigrette (see below)

Marinate chicken in about 1/2 cup of Italian dressing with a few TBSPs of poppyseed dressing (or honey if you'd rather). This makes a tangy but slightly sweet marinade. Grill 7 minutes on each side on medium high and remove. Put in a ceramic plate tented with foil, this will cook the inside if it wasn't fully cooked and lock in the juices.

Prepare Vinaigrette:
1/2 cup cider vinegar
1/2 cup honey
1/2-1 clove garlic
1 tsp. salt
1/4 tsp. pepper
1 cup strawberries

Throw all ingredients in a blender and blend until smooth. While blending add 1/2 cup oil.
Then remove from blender and stir in 1 1/2 tsp. poppyseeds

This is crazy tangy stuff, apply in small amounts and add as your taste buds desire.

Plate spring mix and top with sliced strawberries and blueberries. Add the cinnamon almonds crushed coarsely. Slice your chicken in bite sized slices and add to salad. Add vinaigrette in small amounts until it suits your taste.
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Wednesday, July 27, 2011

Crock Pot Ranch Chicken

This one is simple, only 4 ingredients, and DELICIOUS!

1 package cream cheese (you can even get away with the fat free stuff)
1 can of cream of chicken soup
2 large (or 3 small) chicken breasts
1 package of ranch seasoning mix

Place the chicken on the bottom of the crock pot, mix cream cheese, cream of chicken, and seasoning mix together and pour on top. If you're feeling lazy you can even just throw them all in and stir when it's hot and melty, you just have a little chunkier sauce like the image above.
Cook for 6 hours on low or 3 hours on high.
Serve over rice.
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Tuesday, July 19, 2011

Steel Cut Oats with Berries and Pecans

My Dad figured out a cool trick with a rice cooker. I have a Aroma rice cooker from Costco and could sing its praises all day long. It's a steamer, slow cooker, and makes rice perfectly every time. It has a delay feature up to 8 hours, which made this trick even better! My Dad tried to put the usual one cup steel cut oats with two cups of water in the rice cooker and just pushed the white rice button. Low and behold it makes perfect steel cut oats too! We are now in the habit of setting up the night before with a 7 hour delay timer and we wake up to perfectly cooked steel cut oats every time! They are healthier than regular oats and they keep you full for longer too.

1 cup steel cut oats
2 cups water

Cook in a rice cooker with the white rice button. It will likely be done just a few minutes before the beeper goes off, but it's okay to leave them in the whole cooking time.

Scoop into a mug about 3/4ths full. Add about 2 tsp milk or vanilla soymilk (I love the sweet flavor of the vanilla soymilk) Stir this together.

Scoop the following on top of the steel cut oats if you want to be cool like they do it at Jamba Juice

Chopped strawberries, raspberries, and blueberries
Pecans finely chopped
2 TBSP brown sugar per cup

Enjoy a very easy, healthy, hot breakfast!
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Sunday, June 26, 2011

Lemon Poppyseed Pancakes

*Adapted from The Picky Cook

1 Cup flour
1/2 Teaspoon baking powder
1/4 Teaspoon baking soda
7 TBSP sugar
half a pinch of salt
8 TBSP poppy seeds
zest of 3 small or 2 large lemons
1 cup buttermilk (make your own with 1 cup milk and 1 tsp lemon juice from the lemon)
1 large egg
1 1/2 Tablespoons butter (melted)  

Mix dry ingrendients together in the Kitchenaid or with a hand mixer (flour, sugar, baking powder, soda, and salt).  While that is mixing make your own buttermilk (1 cup milk with 1 tsp lemon juice, and let it sit for just a few minutes.  You'll watch the milk curdle and you'll know it's ready).  
While the buttermilk is curdling, grab a zester or a cheese grater with a small grating side.  Zest the lemon (grate small pieces of the peal off with the grater).  
Melt the butter in the microwave.  In a separate bowl lightly beat the egg with a fork.  Add the buttermilk mixture.  Add the melted butter.  Add the zest of the lemons and the poppy-seeds.  Mix well.  
Add the wet ingredients to the dry ingredients and combine.  Don't over mix- the batter should be a little lumpy.  Over mixing will cause the pancakes to not be as fluffy, trust me.  

Heat a skillet on medium heat on the stove top.  Grease with butter or butter flavored no-stick spray.  Add about 1/3 of a cup of batter in rounds to create the pancake.  Watch until there are a few bubbles foaming on the sides and flip the pancake.  It should be golden brown on both sides.  

Serve with sliced strawberries coated with sugar.  (We chop up about a cup and add about 2 tsp sugar it comes out great).  

Wednesday, June 15, 2011

Chicken Caesar Salad

Yes, you CAN make salad for dinner and still fill up yourself and significant other. Mine has a metabolism of steal and enough chicken, cheese, and dressing work for him!

Let's start with the chicken:

Grilled chicken is something easy to do, but few do right! TRUST me on this and you will avoid the dry chicken and it will come out great every time!
If you have a meat pounder, pound the chicken to be about the same size and thickness throughout. If not, push with your hand (it gets less gross after a few times I promise). You then want to give the raw chicken a light bath in olive oil so it is coated evenly.  You then want to grind fresh salt and pepper over both sides.  Be VERY generous, particularly with the pepper.  If it's mostly coated in pepper that's perfect.

Turn your grill to medium heat.  Cook on one side until you see the white color you're looking for extend just past the half way point on the chicken.  This takes about 10 minutes on most grills.  Flip it only once, and let the other side cook for 8 minutes.  Take the chicken off the grill before it's totally done, it should be a little squishy to the touch.  TRUST ME!  You are going to put the chicken on a ceramic plate and cover in tin foil.  This method sears both sides and locks in juices.  The tin foil bakes the middle portion and you will end up with perfect chicken.  You can do this with a George Foreman as well, just take off a few minutes early and do the same.  
While the chicken cooks in on the plate, you will need: 
2 head of fresh romaine lettuce
1 tomato 
Shredded parmigiana cheese
Sunflower seeds
Caesar dressing

Chop the lettuce in fine pieces and arrange on places.  Slice tomato into thin slices and arrange on top of lettuce.  Sprinkle with sunflower seeds.  Lightly pour dressing in Z-shaped strokes across the plate.  Sprinkle with parmigiana cheese.  Add croutons.  

At this point the chicken should have had 10-15 minutes to cook while you prepped everything else.  cut into slices and arrange on top of the salad.  If you're nervous cut the middle first and be impressed as to how moist and cooked the chicken is.  If you took it off too early put it back on the grill for just a few minutes and then back on the plate with tin foil for a few minutes.  But, trust me, it should be done and fantastic!  

Stand back and admire this mouth-watering healthy dinner:

and enjoy!

Smashed Potatoes

I worked for an "Australian Grill" restaurant in high school that had the most delicious side potatoes everyone ordered called "smashers." The restaurant may now be gone, but the smashers are something I couldn't get out of my head. I have to admit they also added about a 1/2 cup of cream cheese to this recipe, but I'm making mine a little lighter. Feel free to add extra cheese, butter, sour cream, or cream cheese to make all the fatty-goodness you desire.


*Boil 6-8 red potatoes with skin left on until fully cooked.

* Drain water from pan so only potatoes are remaining.

* Add about 1/2 cup milk, 2 TBSP butter, and 1/4 cup sour cream. Mix with a hand mixer but leave slightly clumpy.

* Sprinkle about 1/2 tsp. garlic salt on top and 1/2 cup of chedder cheese (the sharper the better). Mix slightly for a minute until mixed, but still clumpy.

* Place in serving bowl and sprinkle with cheese.
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Thursday, June 2, 2011

Sauteed Mushrooms

In my opinion, there is only one thing that can make the perfect steak better- copying Ruth Chris and making sauteed mushrooms to top it off.

Here's what you need besides a steak:
1 package of mushrooms (if you don't buy sliced you'll need to slice them to your liking)
1/2 stick butter
2 large cloves of garlic finely chopped

(that's it!)

You will want to place the butter in a frying pan on medium heat to melt it. Add the garlic once it is all melted and saute the garlic until golden brown.
Add the mushrooms and coat with butter and garlic. It only takes about 3-5 minutes for the pan to start steaming, the mushrooms to looked wet instead of dry, and have steam like this:

That's when you know you are done!

Top the perfectly grilled steak with the mushrooms and serve immediately.
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Grilled Carrots

1 bag (about 14) Carrots- choose the long, skinny kind
4 TBSP Melted butter
3 TBSP Honey
Salt and Pepper to taste

Boil carrots in water for about 8 minutes- just enough to poach the carrots. They should be almost cooked, but a little crisp still.
Heat the grill to medium high.
Take the carrots out of water.
While they cool a little mix the melted butter and honey together. Then glaze the carrots with the butter/honey mixture. Season with salt and pepper on all sides of carrot.
Place carrots on the grill and grill for 3 minutes on each side. Be sure to close the grill between turns so the carrots cook and the marinade sets in.
Serve immediately.
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Simple Cheese Fondue

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1 cup white wine (cooking works great for non-alcoholic users)
1/2 lb grated fontana cheese
1/2 lb grated Gruyere cheese
2 Tbsp cornstarch

Boil wine until alcohol burns off (or just to a boil if using cooking wine), meanwhile combine cheeses and add the cornstarch to the bowl, this will coat the cheese and help with consistency. Add about a half cup at a time and slowly stir into wine until melted, and until all cheese is combined. Transfer to a fondue pot and keep warm on low while serving.

Dip with: 
Cooked meat, artisan breads, broccoli, cauliflower, celery, tomatoes, asparagus, or any other dip-able item your heart desires!  

Bran Muffins

2 cups of Bran Flakes crushed
1 1/3 cup Milk
1/2 cup Raisins (can be omitted if you're not a fan)
1/2 cup crush Nuts (we love Pecans) (also can be omitted)
1/2 tsp. Vanilla
1/4 cup Oil
1 Egg
1 1/4 cup Wheat Flour
1/2 cup Brown Sugar
3 tsp. Baking Powder
1/4 tsp. Salt
1/2 tsp. Cinnamon (can be omitted)

*I've also added a crushed banana, tried Craisins, and other crazy fruit, all worked well!

Heat oven to 400, spray muffin tin with non-stick spray.
Mix Bran Flakes, milk, raisins, nuts, and vanilla together and let the cereal get mushy for a few minutes.
Add the Oil and Egg, and mix. Mix in the rest of the ingredients.
Add to muffin tins so they are about 2/3rds of the way full.
Bake 20-25 minutes or until a toothpick comes out clean. Let cool in pan just a few minutes and then remove and serve with butter or honey.
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Summer Salad

I can't get enough of this in the summer!

1 tub (like Costco size) of Spring mix
1/2 cup Feta cheese
1 pt. Strawberries cut into wedges
1/2 cup Sunflower seeds or Pine nuts

Sweet Dressing (such as poppy seed, raspberry vinaigrette, or champagne) to taste.

Add toppings to salad, mix dressing in, and enjoy!
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Tuesday, May 17, 2011

Daikon Fettuccine

We've been supporting local farmers by participating in a food co-op each Saturday for fresh produce. One Saturday we saw this large object that looked like a giant white carrot. We figured we wouldn't use it, particularly after we identified it as a Japanese root called Daikon.

Low and behold, Martha Stewart came to the rescue with a delicious recipe that I thought would be too good to be true! Daikon fettuccine with tomato sauce.
Here's the link with a how-to video:

It was delicious! If you're trying to cut carbs, calories, or gluten, this is the perfect alternative! It tastes like normal pasta with a very slightly different texture.

We will be making this one again!

Corn and Potatoes on the Grill

Corn: Fry fresh corn cut from the cob with one finely slices jalepeno in about 2 TBSPs butter per each ear fried.

Potatoes: Wash, cut down the center, and place about 2 TBSPs butter in each. Wrap in foil. Grill on high for about 20 minutes. Be sure to turn 10 minutes in so the skin fries in the butter on both sides to yield a crisp outer layer.

Basic Steak

The man of the house is a steak and potatoes kind of guy, luckily he married a steak and potatoes kind of girl. The Easter Bunny brought us a grill, and we've been grilling everything we can!

Steak: choose a great, lean cut. Anything with "loin" typically yields good results
Marinade in olive oil. Season well with fresh ground sea salt and McCormick steak seasoning.

Turn the grill up as hot as it can go. You will want to sear the sides so it becomes crispy and juices are locked in. Cook for about 5 minutes on the first side, flip only once, and cook about 4 minutes on the other. This will yield a medium rare steak.

French Toast

1 Loaf artisan bread (we like 9 grain from Costco)
2 Eggs
1/2 cup Milk
1 tsp. Cinnamon

Heat skillet over range top on medium high heat.
Beat eggs with milk and add cinnamon to mixture. Set aside.
Slice about 5-6 pieces 3/4" thick of the bread.
Dip the bread in the egg mixture on both sides, make sure mixture sinks into the bread.
Cook on low for about 3 minutes each side, or until a egg is no longer wet and some browning occurs.
Drizzle pure maple syrup and Nutella over the top, serve with strawberries on the side.

Thursday, May 5, 2011

Pina Colada

We went out for virgin pina coladas on our first Cinco de Mayo dating, it's a tradition to make or go get one every year now. We enjoy these year round, they are always good.

  • 1/2 cup crushed ice
  • 1 small can pineapple juice (6 ounces)
  • 2 fluid ounces coconut milk
  • 1 fuid ounce cream (or half and half)
  • 1 1/2 TBSP Sugar

Place all ingredients in a blender, mix well, enjoy!

Jalapeño and Cream Cheese Stuffed Chicken

In honor of Cinco de Mayo and a BBQ with some new friends, I decided to come up with a grillable dish that had a little zest. We were fans, I hope you are too!

2 Chicken breasts
4 TBSP cream cheese (low fat works great)
1 roasted or canned jalapeño diced into strips (keep most the seeds)
4-5 TBSP olive oil
1 TBSP Taco Seasoning

Pound chicken breasts until fairly thin (about 2/3 inch) and with a fillet knife cut a pocket down the middle horizontally.
In a food processor combine the cream cheese and the jalapeño and blend until there are fine chunks of jalapeño in the mix. You may mix a dash of the taco seasoning if you desire as well, we did.
Stuff the cream cheese mixture in the chicken breast. tuck the top layer of the chicken breast over the bottom and secure with a toothpick.
Combine the olive oil and the taco seasoning. Pour over the chicken breast and let marinade for at least 20 minutes.
Grill on medium heat for about 10 minutes on the first side and about 8 on the other.

7 Layer Dip

7 Layer Bean Dip
2 Small or 1 Large can(s) of refried beans
1 16 oz package of sour cream
1 package of taco seasoning
Guacamole (I make my own with 3 avocados mashes with a fork and about 1 TBSP olive oil mixed with about 1/4 tsp salt and some pepper to taste)
1 16 oz jar of salsa
2 cups of shredded cheese
1-2 large tomatoes chopped into small pieces
1 16 oz can of chopped olives
Spread refried beans in the bottom of 9x13 pan
Add the taco seasoning the package of sour cream, mix well, then spread sour cream mixture over the refried beans.
Make guacamole and spread on top of the sour cream mixture
Pour the salsa over the guacamole and spread.
Sprinkle shredded cheese on top.
Disperse tomatoes and olives over the top of the mixture.
Serve with tortilla chips
Alternatives: Some people add shredded lettuce for a crunch, but it makes it spoil faster, some add diced jalapenos or green chilies to the layer of salsa for spice, and some people mix the taco seasoning with the beans and add cream cheese to the sour cream to make a richer taste- it's just up to you if you want spicy, creamy, or crunchy!

Sunday, April 24, 2011

Ebelskivers (Danish Pancake)

A few years ago I bought this pan at William Sonoma and just pulled it out of storage. Apparently ebelskivers (also known as aebleskivers) made a comeback because you can buy this pan again and there's even a recipe book at William Sonoma now! I'm on my way sometime this week to purchase it because THESE ARE THE BEST BREAKFAST we've ever made at home!


- Nutella
- Finely cut bananas
*You can use anything, chocolate chips, jam, pie filling chopped, pudding, cream cheese- it's your preference! We LOVED the banana/Nutella mix

  • 7/8 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 Tbs. sugar
  • 1/4 tsp. salt
  • 2 egg yolks
  • 3/4 cup milk
  • 1/4 cup sour cream
  • 3 egg whites
  • 3 Tbs. unsalted butter, melted
  • Use a hand mixer or Kitchenaid and whip the egg whites until white and stiff (looks like foam). Remove and set in a separate bowl. (You can clean out your bowl or just use it with the residue from the egg whites, it won't make a difference)
  • Mix together egg yolks, milk, sour cream and butter in the mixer. Add all the dry ingredients and mix again.
  • Get the egg white mixture and slowly spoon into your batter mixture. Fold in with a rubber spatula (it will be chunky and the egg whites won't blend perfectly- you want this, it makes the pancakes fluffy being just mostly mixed).
  • Put the ebelskiver pan on the stove on medium heat. Spray the bottoms of the cups with a non-stick spray.
Place about 1 tsp. of batter in the bottom of the pan. Place half a spoonful of Nutella and about half a spoonful of chopped bananas on the this batter. Get another spoonful of batter and cover the topping with batter. See images below.

Let the batter cook for about 3-5 minutes, until you see some bubbles foaming or the sides turning a nice brown (like normal pancakes. It's then time to flip!
Lots of people use two chopsticks, but I like to use a small fork. Grab one side and turn it quickly. Gravity will do its job and make them round on the other side and look nice, don't panic, you're doing it right if they look like this.

Wait about 2-3 minutes and then take them off and set them on a plate. We covered them with tin foil to keep warm while we cooked the rest.

Sprinkle with powdered sugar, syrup, Nutella, or eat plain.