Mojitos

Yes, I'm still alive! I took a much needed break from blogging as I started up school again and some personal matters. But, I'm back and have a fantastic recipe I hope makes up for my absence! Mojitos! I had never tried them before I made my first one. I was reading reviews and I couldn't imagine a sweet, alcoholic drink being refreshing. Obviously, I my mind is changed forever. Using real mint leaves give this recipe the edge over most other recipes.

Mojitos

Two Cocktails

Juice of two lime (I used bottled)

6-8 mint leaves

1/4 cup sugar

1/4 cup white rum

1/4 cup club soda to taste (I used lime flavored)

Mint and slices of lime to garnish

Directions:

In the bottle of a glass, muddle the juice, mint leaves, and sugar together. This helps release the mint oils. I don't have a muddle so I used a fat ended wooden spatula. I also splashed a little bit of hot water on the sugar so it melted somewhat and blended together better. After 30 seconds, add the rum and some ice but leave some room at the top for the club soda. Put a splash of club soda and garnish with mint and lime, if desired.

I have made these both in a pitcher for a party and individually. I personally think the ones made individually are far better than served from a pitcher. And, I was heavy handed on the mint which I think really makes this drink so spectacular. Enjoy!

Source: Food.com's Rita "Refreshing Mojito By the Pitcher"

Prosciutto Wrapped Asparagus

I hosted a party and really wanted to serve something that was light yet filling. This was just the thing. It looked a little fancy and prosciutto is basically bacon and bacon is always good.

Prosciutto Wrapped Asparagus

Ingredients:

1 bundle of asparagus

12 slices of prosciutto

olive oil

garlic powder

salt and pepper

Directions:

Wash asparagus and cut off white ends. Lay prosciutto one piece out at a time and place four asparagus spears at the edge of the prosciutto and roll up tightly. Repeat until all the asparagus is wrapped up. Place wrapped asparagus on a plate and brush with olive oil that you can season with garlic, salt, and pepper.

Place asparagus seam down on a preheated grill. Cook for 3-4 minutes then flip over and grill for another 3-4 minutes or until grill marks form. Serve promptly.

Inspired from Annie's Eats

Corn Bread

Growing, I would visit my grandma and she would make this corn bread with beans and caramelized pearl onions. She would use crisco but I have found that butter makes it ten times better (doesn't it always?). It is a sweet corn bread which I think is the best and it isn't dry unlike a box mix. Although, I've noticed it dries out faster after you cut it so I always make it the before or the day of eating it.

Corn Bread

Ingredients:

1/3 cup butter at room temperature or Crisco

1/2 cup sugar

1 cup cornmeal

1 cup flour

1 teaspoon baking powder

1 teaspoon salt

1 cup milk

1 egg

Directions:

Preheat oven to 425*. Using an electric mixer (hand or stand), cream butter and sugar together. Beat in egg. Sift together dry ingredients and stir in cornmeal. Slowly add dry ingredients and milk to the butter mixture by alternating between the two (about a 1/3 of each per addition). Do not over mix. Just beat enough until combined. Bake for about 15 minutes in a greased 9 x 9 pan until slightly brown around the edges and a toothpick comes out clean when inserted.

Source: Family Recipe

Watermelon Limeade

I normally do not look through Paula Deen recipes but I was headed to a cookout and I was desperate to find a yummy drink that would fill a pitcher and be light. I adjusted it quite a bit and I must say, I find my version simply better.

Watermelon Limeade

Yields 8 Cups (16, 1/2 cup servings)

Ingredients

6 cups seedless watermelon

3 cups water

1/2 cup sugar

1 can frozen limeade concentrate

Directions:

Working in batches, place watermelon, water, sugar, and limeade concentrate in a blender and process until smooth. Press mixture through a fine-mesh sieve over a pitcher. I also placed cheese cloth over the mesh to make sure my drink was not gritty (you can also use paper towels). Add slices of lime to the pitcher and chill until ready to serve.

Chocolate Chip Cookies

These cookies contain crack. Okay so maybe they don't but I have become addicted to them. They aren't too sweet and by far the best chocolate chip cookies I've ever had.

Chocolate Chip Cookies

Ingredients:

2 cups plus 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons butter*

1 cup brown sugar, packed

1/2 sugar

1 egg plus one egg yolk

2 teaspoons vanilla extract

1 1/2 cups semi-sweet chocolate chips

*I used salted but the original recipe calls for unsalted

Directions:

Preheat oven to 325* and cover two cookie sheets with parchment paper. Combine dry ingredients together in a medium bowl and set aside. Cream together butter, sugar, and brown sugar. Thoroughly, beat in egg, yolk, and vanilla. Slowly add dry ingredients while mixing. Stir in chocolate chips.

Roll a scant half cup of dough into a ball. Break ball in half and place jagged surface facing up onto cookie sheets. Leave plenty of space between balls of dough. Bake until cookies are a light, golden brown with the edges of the cookies slightly hardened while the centers remain soft (11-14 minutes). Cool cookies on sheets until able to lift to a wire rack to cool the rest of the way.

Source: Annie's Eats "Thick and Chewy Chocolate Chip Cookies"

Coffee Ice Cream

Coffee ice cream has been on my to do list since I got my ice cream maker. It is National Ice Cream month so that's why you're going to see a bunch of ice cream pop up on the blog. After trying this, I can't wait to add chocolate to this recipe to make it mocha ice cream!

Coffee Ice Cream

Ingredients:

2 cups whole milk

3/4 cup sugar

1 1/2 cups coffee beans

pinch of salt

1 cup heavy cream, divided

5 large egg yokes

1/2 teaspoon vanilla

1/4 teaspoon espresso powder or finely ground coffee

Directions:

Combine milk, sugar, coffee beans, salt, 1/2 cup heavy cream in a sauce pan over medium heat. Stir to combine until it is warm and the mixture starts to bubble. Turn off heat and let the beans seep for one hour at room temperature.

Return mixture to medium heat. In a medium bowl whisk egg yokes. Once the coffee mixture is warm, pour it over the yokes and whisk constantly. Return the coffee and egg mixture back to the saucepan.

Cook on medium heat. Stir constantly and scrape the bottom until mixture thickens or reaches 170*-175*. Mixture should be able to coat the spoon. In a medium bowl, pour the remaining 1/2 cup of cream and place a strainer on top. Pour mixture through the strainer.

Press on coffee beans to extract all the liquid with a heavy bottom glass. Discard coffee beans. Mix vanilla and espresso into the custard. Chill for about one hour in refrigerator. Freeze in cream maker according to manufacturer's instructions. Keep in an airtight container in the freezer.

Source: Annie's Eats "Coffee Ice Cream"

Buffalo Chicken Pizza

This is by far my favorite pizza to make and eat. It is spicy and flavorful. My mouth is watering just thinking about this pizza. It literally tastes like buffalo wings and a pizza had a baby. You must try this very, very soon.

Buffalo Chicken Pizza

Ingredients:

one homemade pizza crust, thawed if frozen

1/4 cup ranch dressing

3/4 cup mozzarella cheese

3/4 cup cheddar cheese

four green onions, diced

1 tablespoon white onion, diced

1 cup chicken, cooked and shredded (I use some from my crockpot chicken)

1 handful of cherry tomatoes

3 tablespoons butter, melted

1/4 cup hot sauce*

*I use Franks

Directions:

Preheat oven to 450*. Combine hot sauce and butter in a medium bowl. Toss chicken in the hot sauce mixture to coat. Next, roll out pizza dough and spread ranch dressing over pizza. In this order, sprinkle the onion, mozzarella cheese, chicken with half of excess sauce, cheddar cheese, tomatoes and green onions.

Bake for 10-12 minutes in preheated oven. I use the excess buffalo sauce to dip my pizza crusts in. Yum!

Homemade Instant Pancake Mix

Store bought pancake mix is a thing of the past in this household. I do believe I have found THE perfect homemade pancake. Not to mention this is a mix so you can make your instant mix then make batches of it when needed. I can never make a perfectly round pancake or the perfectly golden brown pancake yet somehow my husband looks past this fault of mine and loves me anyway (especially when I make these pancakes).

Homemade Instant Pancake Mix

Ingredients:

6 cups all-purpose flour

1 1/2 teaspoons baking soda

3 teaspoons baking powder

1 tablespoon kosher salt

2 tablespoons sugar

Directions:

Combine all ingredients in a lidded container or ziplock bag. Shake well to mix. Use within 3 months.

Homemade Instant Pancakes

Yield: 8-12 pancakes

Ingredients:

2 eggs, separated

2 cups buttermilk

4 tablespoons melted butter

2 cups of your homemade instant pancake mix

some butter for greasing the pan

Directions:

Heat an electric griddle or non-stick pan to 350*. Whisk together egg whites and buttermilk. If you don't have buttermilk then combine two cups of milk with two tablespoons of lemon and let it sit for five minutes before using. In another bowl whisk butter and egg yokes together. Combine buttermilk mixture and egg yoke mixture in a large mixing bowl. Add pancake cake mix and stir to just combine. Don't worry about all the lumps.

Ladle pancake batter onto buttered, preheated griddle (or pan). When the pancake begins to form bubbles, flip and cook for another 2-3 minutes. Sometimes I cool them on a greased cooling rack and freeze them to eat at a later date or slowly over the work week. Just pop them in the microwave a minute per pancake and they taste like you just flipped it out of the pan.

Source: Alton Brown "Instant Pancake Mix"

Strawberry Lemonade Ice Cream

Usually, if ice cream doesn't have chocolate or cookie dough in it, I don't want to eat it. I've never really been a fan of strawberry ice cream but I came across this recipe and I was super curious how the heck sour cream and strawberries would ever taste good together. This is ice cream is the answer. I changed it up and put lemon in it after a friend said she only ate strawberry ice cream with a scoop of lemon sherbet. I must admit it is a really nice flavor combination!

Strawberry Lemonade Ice Cream

Ingredients:

16 ounces strawberries

3/4 cup sugar

1 tablespoon vodka, optional

1 cup sour cream

1/2 cup heavy whipping cream

1/2 cup whole milk

the juice and zest of one lemon*

* You can add or take away depending on your preference. My friend would have preferred more lemon flavor yet I was satisfied with this amount.

Hull and slice the strawberries. In a medium bowl combine sugar, strawberries, and vodka (optional). Cover and set aside for one hour. In a blender, put the sugared strawberries, sour cream, cream, milk, lemon and zest. Blend until nearly smooth yet still slightly chunky. Chill for one hour. Freeze in your ice cream maker according to manufacturer's directions. Keep in an air tight container in your freezer.

Source: Adapted from Annie's Eats "Dreamy Creamy Strawberry Ice Cream"

Frozen Cokes

Icees are very addictive and a must during summer. Last summer I'm pretty sure I consumed my weight in them. I ran across the homemade version on Bake at 350. So simple yet so very brilliant. You simply put 3 cans of coke or a liter of coke in your ice cream maker and let it freeze up for 10-15 minutes. This of course can be done with any drink of choice (minus artificial sweetened drinks). Easy peasy!

Linguine with Broccoli

Can you tell I like broccoli? In preschool we did a coloring project about all our favorite things and the teacher wouldn't believe me that my favorite food was broccoli. I must really branch out to other vegetables before this blog becomes "Lots of Broccoli"!

Linguine with Broccoli

Ingredients:

1 pound broccoli cut into florets

1 pound linguine

3 tablespoons extra virgin olive oil

1/2- 1 teaspoon dried chilli flakes

1/3 cup parmesan cheese

1 clove garlic, diced

salt and pepper to taste

Directions:

Steam broccoli until tender. Cook pasta until al dente then drain and return to the pot. I usually boil my pasta in the same pan that my steamer sits over so it saves me time and I cook the pasta and broccoli at the same time. Just be careful your water doesn't boil over.

In a frying pan, heat oil over medium heat. Add the broccoli, garlic, and chilli flakes and stir for about five minutes or until broccoli is well coated and is coming apart. Add broccoli to the pasta. Gently, toss the broccoli and pasta while adding the cheese. Season with salt and pepper. I usually top each serving with a little more cheese for good measure.

Fried Rice

Everyone needs a good fried rice recipe to fall back on. This one is basic and I simply added whatever vegetables we had on hand. This wasn't my first attempt at this but it was my first adding all the vegetables. I lightly steamed my vegetables and added an extra tablespoon of soy sauce. Just be careful not to over cook your rice. This will not work with soggy rice!

Fried Rice

Ingredients:

2 large eggs

4 tablespoons oil

4 cups cold, cooked rice

1-2 tablespoons soy sauce

2 teaspoons sesame oil

2 tablespoons onion, diced

1 clove garlic, minced

1 teaspoon salt

pepper to taste

Various vegetables, if desired

Directions:

Cook rice and let cool. Place in a bowl and refrigerate until completely chilled. In a pan, cook eggs and set aside. Heat oil in a large pan on medium. Add garlic and onion, cook until onions are almost translucent. Add cold rice to pan and stir and break it up to coat rice in oil. Add soy sauce, sesame oil, salt, and pepper. When rice is nearly all warm, add the cooked egg (and vegetables if desired) stir until egg is incorporated. Serve promptly.

Creamy Dill Dip

Dill is such a great spice and I think it doesn't get enough use in most kitchens. I already use it in my Chicken Broccoli Braid and for my fridge pickles (watch out in the next month for a post on them!) and now in this dip. It's so fresh and perfect for summer. I served my dip on sourdough cocktail bread with cucumber slices. Such a great summer appetizer!

Creamy Dill Dip

Yield: 1 cup dip

Ingredients:

1/4 cup mascarpone cheese

1/4 sour cream

2 1/2 teaspoon dill weed or 4 teaspoons of fresh dill, chopped

1/2 teaspoon kosher salt

Directions:

Stir all ingredients together in a medium bowl. Chill for at least a half hour before use. If you can't get mascarpone cheese then use softened cream cheese and decrease salt slightly. For a healthy version use light sour cream and plain greek yogurt in place of cheese. It will be slightly runnier but tastes the same!

Source: Self

Pita Bread

I am a carb girl. I like breads of all type and this pita bread is no exception. There is a trick to yeast breads and you must let them rise for a certain amount of time to get the right texture. After making this recipe, I have refused to eat store bought pita bread.

Pita Bread

Yields: 8 pitas

Ingredients:

3 cups flour, an additional 1/4-1/2 if needed

1 1/2 teaspoons salt

1 tablespoon honey or sugar

2 1/2 teaspoons instant yeast

1 1/4 cups water, room temperature

2 tablespoons olive oil

Directions:

Mix yeast, flour, honey, and salt in a stand mixer with dough hook. While mixing on low, add water and olive oil. Let mix for ten minutes and slowly add flour a tablespoon at a time until the dough clears the sides of the bowl. If kneading by hand, knead for ten minutes and slowly add flour. Knead until dough is no longer sticky.

Place dough in an oiled bowl, cover, and let rise for 90 minutes or until dough is double in size. When dough has doubled, punch down to deflate. Remove dough from bowl and divide into 8 equal pieces.

Cover the dough with a kitchen towel and let rest for 20 minutes. Dust work surface with flour. Working with one dough ball at a time, roll out dough with a rolling pin or with your hands to make the piece approximately 6 inches in diameter.

Preheat oven to 450*. Place the dough disks on a cookie sheet covered in parchment paper and cover with a kitchen towel, let rise for 30-45 minutes.

Bake for 3-5 minutes in preheated oven. I know it seems like such a short baking period but believe me, they are done. I have baked them for as little as 3 minutes and as much as 8 minutes. They are done at and a little crispy on the tops at 8 minutes. It all boils down to a personal preference at this point. Let cool and serve with hummus and vegetables or make some hummus pies.

Source: Annie's Eats "Pita Bread" Originally from The Brown Eyed Baker

Crockpot Chicken

Let's face it, sometimes you don't have a ton of time to make dinner. I have a secret weapon to help me face this problem. Cockpot + chicken + 8 hours = easy chicken. I buy one 5-6 pound chicken and cook the sucker to make enough chicken and broth (2 cups of stock/broth) for Chicken Broccoli Braid, Chicken Pot Pie, Buffalo Ranch Chicken, Spicy Chicken tacos, and just chicken to eat. That means this one chicken makes enough food for one work week of dinners. Score. If I don't want to use all at once, I freeze half and use it the next week.

Crockpot Chicken

Ingredients:

1 5-6 pound chicken

1/2 a medium onion, sliced

1 1/2 tablespoons garlic, diced

1 tablespoon kosher salt

1/4 teaspoon ground black pepper

Directions:

Slice onion and measure out garlic, salt, and pepper into a small bowl. Wash your chicken and remove all the giblets if there are any. Place chicken in a slow cooker. Put half the onion and garlic inside the chicken. This requires your hand to go where no hand should ever go. Just promise your hand that it's worth it. Place the rest of your onion around the chicken. Now it's time to massage your chicken all over with the salt, remaining garlic, and pepper.

At this point you can either start cooking your chicken or you can place your chicken in the fridge over night so that when you are on your way out the door you just pop the chicken in the slow cooker base and it cooks while you're at work. I don't think it makes the chicken taste any better if you leave it over night. Cooking times vary depending on high or low. If you set it on high then cooking time is four hours. If you want a slower cook time then put it on low for eight hours. I think that eight hours really makes for a more tender chicken.

When the chicken is finished, it will literally fall apart so you will have to separate bone, chicken meat, and broth. I find the easiest way is to place a strainer over a large bowl and pour the broth through it to strain out the fine bits and pieces. Next, I work on one area at a time to break down the chicken. I have a bowl for the chicken and a discard bowl or bag for the bones because whatever you take out of the crockpot, you don't want to put it back in because it makes the sorting more difficult than it has to be.

All in all, it is a more cost efficient to make this chicken than to buy chicken breasts just to cut them up to put into different foods. The only time I buy breasts is when I grill chicken or make Chicken Parmesan. Enjoy!

Source: Self

Vanilla Bean Ice Cream

For our second wedding anniversary, my husband bought me an ice cream maker attachment! He knows me oh so well. I was beyond thrilled and had made this ice cream within 24 hours of receiving said gift. I thought I'd start out with an easy and basic ice cream.

My ice cream came out as soft serve and it tasted like glorified Cool Whip. I was quite depressed. I placed my ice cream in my freezer and the next morning it was perfect ice cream texture.

Vanilla Bean Ice Cream

Ingredients:

2 cups heavy whipping cream

1 cup whole milk

3/4 cup sugar

pinch of salt

one vanilla bean

3/4 teaspoon vanilla

Directions:

Pour one cup of cream in a medium sauce pan over medium heat with the sugar and salt. Split the vanilla bean in half and scrape out the seeds and place in the cream. Add vanilla pod. Whisk mixture until sugar is dissolved and mixture is warm.

Remove from heat and add the rest of the cream, milk, and vanilla extract. Chill thoroughly before freezing in your ice cream maker. Always freeze accordingly to your ice cream manufacturer's instructions.

Source: Annie's Eats but originally from "The Perfect Scoop" by David Lebovitz

Beef Stew

I need smell-o-vision for my blog. This is one of those things that is just down right home cooking. It's made in a slow cooker so the meat is super tender and the flavors meld together. It's getting to be summer so I prefer not to stand over a stove and cook for hours on end. I love you, Crockpot!

Beef Stew

Yields 4-6 servings

Ingredients:

1 pound stew meat

1 pound potatoes

5 ounces carrots

1 tablespoon onion, minced

2 tablespoons beef broth granules

1/2 teaspoon salt

a good dash of ground pepper

1 1/2 cup water

Directions:

Toss all ingredients in a slow cooker, stir to evenly disperse granules, and cook on high for four hours. I like to serve with some nice bread to soak up the broth.

Source: Self

Blueberry Muffins

I don't actually enjoy muffins that much but this is borderline cupcake. I especially enjoy this recipe when topped with a streusel but I had somehow run out of brown sugar so I simply topped it with a simple glaze of milk and powdered sugar.

Blueberry Muffins

Yield: 12 muffins

Ingredients:

3/4 cup milk

1/4 cup vegetable oil

1 large egg

2 cups all purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla

1 cup fresh blueberries, slightly mushed

Directions:

Preheat oven to 400*. In a large bowl beat together the egg, milk, and oil. Stir in flour, sugar, baking powder, vanilla, and salt. Do not over mix or you will get dense muffins. Stir in blueberries. I like to mash mine slightly with a fork so you get them spread out. Divide batter evenly between 12 muffin cups. Bake for 20-25 minutes. Remove immediately to a wire rack to cool. Top with glaze (1/2 cup powdered sugar and 1 tablespoon milk) if desired.

Source: Betty Crocker "Blueberry Muffins"

Blueberry Cobbler

I feel slightly ashamed of this recipe because it uses a box mix but that's what makes it so fabulously easy. I wanted a cobbler so I figured I could make it myself without an issue and with no recipe to follow which I am usually okay with when just cooking. When it comes to baking and no recipe I get a few gray hairs but this one was worth the worry.

Blueberry Cobbler

Ingredients:

2 1/2 cups blueberries, divided

1/4 cup sugar

1 tablespoon lemon juice

1/2 package yellow cake mix

1/2 cup butter, melted

Directions:

Preheat oven to 350*. Blend 1/2 cup blueberries, sugar, and lemon juice. This will make a gooey syrup. Place the rest of the berries in the bottom of a 9 inch pie plate and pour the blueberry syrup over the blueberries. Sprinkle the cake mix over the berries then pour butter evenly over the whole mess. Bake for 25-30 minutes or until edges are lightly browned.

Source: self

Blueberry Lemonade

I bought two pints of blueberries on a whim. And now I'm on a berry kick so hang on because this is the beginning of a beautiful berry adventure. To start off this berry bonanza, I wanted a good drink. I don't enjoy traditional lemonade at all. So, I've always searched for something that is on the next level yet still has that lemon flavor. I think I may have found it. Next time I make it, I will probably mess around with adding booze to it because it seems like the perfect cocktail drink as well.

Blueberry Lemonade

Yield: 4-6 drinks

Ingredients:

3 cups blueberries

3/4 cup sugar

2 cups lemon juice

3 cups cold water

extra lemon slices and blueberries for garnish

Directions:

Combine blueberries and sugar, blend well. Strain mixture into a pitcher. Add lemon juice and water. Whisk thoroughly. It will separate rather quickly so serve immediately. Instead of pouring over ice cubes, I froze about a 1/4 cup of blueberries and used those instead. Enjoy!

Source: Bobby Flay "Blueberry Lemonade"

Homemade Pizza

I've been making my own homemade pizza dough for over a year now. I have to say, you really can't screw it up and it tastes ten times better than that mix you buy at the store. I can't even fathom going back to eating pizza dough made by a mix. One of the best things about this is that the recipe makes two crusts. You can use one now and freeze one for a rainy day.

Pizza Dough

Yield: 2, 12-inch pizza crusts

Ingredients:

1/2 cup warm water

2 1/4 teaspoons instant yeast

1 1/4 cups water, room temperature

2 tablespoons oil

4 cups bread flour (22 ounces) plus extra for dusting

1 1/2 teaspoons salt

extra oil to grease bowl

Directions:

Measure out warm water in a two cup measuring cup. Add yeast and let sit for five minutes. Add flour, salt, and oil to stand mixer and with paddle attachment mix throughly on low. Add room temperature water to activated yeast and warm water. Pour into stand mixer and mix on low until just combined. Switch to dough hook and kneed dough on low until it clears the sides of the bowl. Place dough in an oiled bowl, turning dough once to coat with oil. Cover bowl with a kitchen towel and let rise 1 1/2 to two hours.

Preheat oven to 450*. Softly punch down risen dough and let sit for 10-20 minutes. Divide dough in half. At this point, you can freeze the dough by wrapping it in plastic wrap, placing it in a freezer bag, and freezing up to three months. When ready to unthaw, place frozen dough in fridge to unthaw over night. Let stand at room temp for 20 minutes before shaping.

Shape dough into a 9-12 inch circle on a piece of parchment paper that has been dusted with cornmeal or flour. Leave the edges slightly thicker than the middle. Top as desired (this time I topped with homemade pizza sauce, mozzerella, red bell peppers, and basil leaves). Brush edges of dough with olive oil. Bake for 8-12 minutes or until cheese is bubbly and edges of dough are golden brown.

Source: Annie's Eats "Perfect Pizza Crust"

Chicken Broccoli Braid

I had been craving this for a long time now. I finally got all the ingredients to make it. Dill is a spice that is rarely used in my kitchen except for a dip, fridge pickles, and this amazing creation. Dill has a very fresh taste to it so this dish isn't too heavy on the stomach.

Chicken Broccoli Braid

Yields: 4 servings

Ingredients:

1 1/2 cup chicken, chopped

1 cup broccoli, chopped

1/4 cup red or green pepper, diced

1 tablespoon onion, diced

1 clove garlic, minced

1/2 cup cheddar cheese, shredded

1/2 cup mayonnaise

1 1/2 teaspoon dill

1/4 teaspoon salt

A good dash of pepper and red pepper flakes

8 ounces of crescent dough or a package of crescent dough (8 oz)

Directions:

Preheat oven to 375*. Combine all ingredients except crescent dough in a large bowl. Mix well. Roll dough out in an 12x6 rectangle. If using pre-made dough, roll out and press perforated dough together. Using a pizza cutter, slice strips 2 inches long and 1 1/2 inches wide on each side of rectangle.

Spoon mixture onto the uncut section of the dough. Wrap the first set of strips around the edges of mixture. Take each set of strips and tie them over the mixture. Some of the mixture will peek through the tied dough and that's okay. Bake at 375* for 25-30 minutes or until top of braid is a rich brown.

Source: Adapted from Pampered Chef

Tomato Basil Bruschetta

I've been making this for quite a while now and I really don't use measurements any more. I got the inspiration from Annie's Eats and I'm guessing her measurements are close enough to mine. I also serve them on homemade french baguettes which I highly suggest learning how to make since they are oh so good.

Tomato Basil Bruschetta

Ingredients:

4 tomatoes, seeded and diced

2 garlic cloves, minced

4 tablespoons basil, minced (or 2 tablespoons of dried basil)

1/2 tablespoon onion, diced

1/3 teaspoon salt

pepper, to taste

1 1/2 tablespoon olive oil

1/2 tablespoon balsamic vinegar

3 tablespoons of finely shredded parmesan

Sliced baguette for serving

Directions:

In a bowl, combine all ingredients. I personally serve it right away since I don't have the patience but it tastes better after an hour or so in the fridge. It's the perfect "made ahead" appetizer. Serve with warmed bread.

Source: Adapted from Annie's Eats

Margarita Chicken

Honestly, do I need to say anything? The title did it enough for me in my cookbook. After I made margarita cupcakes about a month ago, I've been on a quest to use more tequila in my kitchen. I'd say this was a success.

Margarita Chicken

Yield 4 servings

Ingredients:

2 pounds chicken tenderloins

3 tablespoons tequila

3 tablespoons lime juice

2 small chillies, diced or

2 tablespoons chilli paste

3 cloves of garlic, minced

1 small handful of cilantro, chopped

1 tablespoon olive oil

lime wedges

Directions:

Place chicken in a non-metallic bowl. Combine tequila, lime juice, chilli, garlic, cilantro, and olive oil in a small bowl then pour over chicken and turn to fully coat chicken. Let marinate two hours or overnight.

Soak bamboo skewers for at least 30 minutes to prevent burning. Preheat grill to medium heat. Thread chicken on to presoaked skewers and salt and pepper each side before placing on the grilling surface. Grill for 5 minutes then flip to grill other side. Serve with lime wedges.

Source: 30 Minute Meals (2009)

Alfredo Sauce

This is one of those easy to whip up because I'm too lazy to do anything else kinda things. I bought jarred Afredo sauce in the past and just couldn't eat it. It tasted that terrible to me. Luckily, someone showed me that it is terribly easy to make your own. I like easy.

Alfredo Sauce

Yields 2 1/2 cups of sauce

Ingredients:

1 1/2 cups of shredded parmesan cheese (ramano can be used in a pinch)

1 cup heavy whipping cream

3 tablespoons butter

1/4 teaspoon pepper

1 teaspoon basil or a couple of fresh basil leaves

2 cloves of minced garlic

dash of salt

Directions:

Melt butter in pan over medium heat. Add garlic and let simmer for a minute. Add cream slowly. Bring to a boil and add cheese while whisking. After cheese has throughly melted add pepper, basil, and salt. Remove from heat and let it stand for a couple minutes before serving. This will thicken the sauce. Pour over your favorite pasta and top with a little grated parmesan cheese. 

Cream Cheese Wontons

I just want to apologize for introducing you to this amazing food. I came across this at our favorite chinese restaurant. Unlike most filled wontons, this is a sweet recipe. I was pleasantly surprised at how easy they were to duplicate at home. This recipe makes a lot so I share with friends or freeze half the mixture and make the rest at a later date.

Cream Cheese Wontons

Yields 40 wontons

Ingredients:

8 ounces cream cheese

1/2 cup sugar

1 egg

One package wonton wrappers

water

paint brush

vegetable oil

Directions:

Bring cream cheese to room temperature. Combine cream cheese, sugar, and egg in a bowl. Heat oil over medium or until a plain wonton fries within 45 seconds. To make the wontons, spoon 1 teaspoon of cream cheese mixture in middle of the wonton wrapper. Run a small paint brush that has been dipped in water over the edges of the wonton wrapper and fold it which ever way you prefer. I make my into a square fold or into a triangle. Make wontons a couple of a time then fry them immediately until golden brown. Let cool on a cooling rack with newspaper underneath to catch the oil. I eat mine plain but some serve with a fruit or chocolate sauce. 

 

Source: Local restaurant

Cheese Fondue

I love The Melting Pot. I scored this recipe when a friend gave me a fondue set for my birthday. I now have a very firm belief that every one needs a fondue set or two. It's a great fix because we live three hours away from the nearest Melting Pot restaurant. I found using high quality cheeses make it so much better than if you were to get pre-shredded cheese. 

Cheese Fondue

Ingredients:

8 ounces Gruyere cheese, cubed

10 ounces cheddar cheese, cubed

4 ounces of beer or broth ( I prefer booze... in general)

1/4 teaspoon red pepper

1 teaspoon garlic powder

1/2 teaspoon ground pepper

a dash of salt

Directions:

Cube cheese and set aside. Bring beer to a boil in your fondue pot then add cheeses. Whisk cheese until smooth and melted. Add seasonings. You can adjust seasoning by taste. This is just what we enjoy. I usually serve with broccoli, cubed breads, naan bread, carrots, and green apples. 

Source: The Melting Pot

South of the Border Frittatas

I had been sitting on a mini frittata recipe for some time. It just didn't seem appealing enough to make right away. When I was finally ready to make it, I realized I didn't have half of what I needed. So I jazzed it up and made it with a tex-mex feel. Mine came out flat and  not at all muffin like shape. I enjoyed this significantly better than a traditional frittata. 

South of the Boarder Frittatas

Yields 12 mini frittatas 

Ingredients:

6 eggs

3 egg whites

2 tablespoons milk

4 ounces of shredded cheddar cheese

2 tablespoons diced onion

1/3 cup green or red pepper

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/8 teaspoon chili pepper

2 dashes of red pepper

Directions:

Preheat oven to 375*. Heavily coat cupcake pan with non-stick spray. Evenly divide onion, green pepper, and cheese between the 12 cupcake wells. Whisk eggs, egg whites, salt, ground pepper, chili, and red pepper until all is incorporated. Pour egg mixture over the onion, green pepper, and cheese. Filling wells 3/4 of the way full. Bake 20-25 minutes or until a knife comes out clean. Use a plastic knife to loosen from pan and remove carefully. Serve with salsa. 

Source: Taste of Home "Mini Ham 'n' Cheese Frittatas"

Coffee Cake

Whenever we would visit my grandma she would always make this for breakfast. Being a kid and getting cake for breakfast was mind blowing. And of course the title of this moist yummy cake is misleading. There is not a drop of coffee in it. I always have to remind my husband that despite the name this cake lacks his arch nemesis. 

Coffee Cake

Ingredients:

 

cake

1/2 cup sugar

1/2 cup softened butter

1 egg

1/2 teaspoon vanilla

2/3 cup milk

1 1/2 cups flour

1/4 teaspoon salt

2 teaspoons baking powder

topping

3 tablespoons melted butter

1 teaspoon cinnamon

1/2 cup sugar

2 tablespoons flour

Directions:

Preheat oven to 375*. Grease an 8x8 pan. beat together sugar and butter until light and creamy. Beat in egg, vanilla, and milk. Sift remaining ingredients together and slowly add them into butter mixture. Beat until smooth. Spread mixture evenly in greased pan. To making topping just combine ingredients in a small bowl with a fork. Crumble topping over dough. Bake at 375* for about 25 minutes.

Herb-Crusted Pork Tenderloin with Garlic Cheddar Mashed Potatoes

Now, I don't eat pork but my husband sure loves it. I was flipping through my recipe books and this one caught my eye. So I thought I'd take the plunge and make it for the first time. After watching my husband take a few bites I finally asked if it was a "make again". A resounding yes came out of his mouth. Husband approved and that's enough for me.

Pork Tenderloin

Ingredients:

2 pork tenderloins (about 3/4 lb each)

1 1/2 cups soft bread crumbs (about three slices of bread with the crusts off)

1/2 teaspoon parsley

1/2 teaspoon thyme

2 tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon fennel seed

1/4 teaspoon ground black pepper

3 cloves garlic, finely chopped

Directions:

Heat oven to 450*. Spray a shallow baking dish or roasting rack with a non-stick spray. Place tenderloins in baking dish. Slice crusts off of bread (I used wheat because that's what we eat) and dice them. Combine bread and remaining ingredients in a small mixing bowl. Spoon herb mixture over tenderloins. Cover pork loosely with foil. Bake 20 minutes then uncovered for another 15 minutes until pork reaches an internal tempeture of 155*. Remove from oven and let stand for 10 minutes then slice and serve.

Source: Betty Crocker Cookbook 2006

Garlic Mashed Potatoes

Ingredients:

1/2 pound of red potatoes

4 cloves of garlic diced

1/4 cup sour cream

1/2 cup grated cheddar cheese

2 tablespoons of butter

1 tablespoon salt

salt and pepper

Directions:

Boil potatoes in water with 1 tablespoon of salt. I don't peel them but you always can. Mash drained potatoes and combine with garlic, sour cream, butter, and salt and pepper to taste. I usually just dump everything in to my stand mixer and it does all the work. Finally, stir in the cheese. Enjoy!

Source: Self