Monday, February 6, 2017

Bite-Sized S'Mores

Bite-Sized S'Mores

48 Pretzel Chips
2 Hershey's Bars (broken into 24 pieces)
96 mini marshmallows (4 per pretzel)

- Lay out 24 pretzel chips (I only used the whole ones, not broken pieces)

- Preheat broiler to high -- I moved my rack down a little bit because I burned my first attempt.

- Place 4 marshmallows on each pretzel, and stick it in the oven for 2-3 minutes (watch them because you want to make sure the marshmallows & pretzels don't burn -- ask me how I know.)

- Place a Hershey chocolate piece on each pretzel on top of the marshmallows. Place back in the oven for 1-2 minutes so the chocolate will melt. We turned off our broiler for this step and just used the residual heat.

- Place a second pretzel chip on top of the chocolate.

- Enjoy them all warm or put them in the fridge to chill.

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Chicken Lettuce Wraps with Dipping Sauce

Chicken Lettuce Wraps with Dipping Sauce


1 tsp cornstarch
2 tsp sherry wine
2 tsp water
2 tsp soy sauce

1 1/2 lbs boneless skinless chicken breast, diced small
5 tbsp vegetable or peanut oil
1 tsp minced or grated fresh ginger
2 tsp minced garlic
1/2 cup green onions, minced
1 cup shiitake mushrooms, minced
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, diced (I found a can of them diced already)
1 (6 oz) package Chinese cellophane noodles, cooked to pkg directions (left these out)

Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp sherry wine
2 tbsp oyster sauce
2 tbsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch

1 head of iceberg lettuce

Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
1 tsp minced garlic
1 tsp red chile paste

-- To make the dipping sauce, we put it all in a mason jar and shook it up.

-- Mix the cooking sauce and set it aside.

-- Mince your chicken into small pieces, and add a bit of salt & pepper... then pour on the marinade and let it sit for 15-20 minutes.

-- Heat wok or large skillet over medium-high heat. Add 3 tbsp oil; add chicken and stir-fry for about 3-4 minutes. Set the chicken aside.

-- Add 2 tbsp oil to the pan. Add ginger, garlic, and onion - stir-fry for a minute or two.

-- Add mushrooms, bamboo shoots, and water chestnuts to the pan and stir-fry for an additional 2 minutes.

-- Return chicken to the pan. Add mixed cooking sauce to the pan. Cook until thickened and hot.

-- Break cooked cellophane noodles into small pieces to cover the bottom of a serving dish with them, then pour the chicken mixture on top of the noodles.

-- Serve along with lettuce leaves for everyone to serve themselves.

-- Spoon chicken mixture into the lettuce leaf and roll (like a burrito) individually. 
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Charleston Cheese Dip

Charleston Cheese Dip
Courtesy: Trisha Yearwood & Food Network

1/2 cup mayonnaise
8 oz Cream Cheese, softened
1 cup grated sharp Cheddar cheese
1/2 cup grated Monterey Jack cheese
2 green onions, finely chopped
1 dash cayenne pepper (I leave this out)
8 Ritz crackers, crushed
8 slices of bacon, cooked and crumbled (we used 4)
Corn Chips, Crackers, Bagel Chips, or Pretzel Chips for dipping

-- Preheat the oven to 350 degrees

-- In a medium bowl; mix the mayonnaise, cream cheese, cheddar, monterey jack, green onions, and cayenne pepper.

-- Transfer mixture to a shallow baking dish, such as a 9 inch pie pan. Top with the cracker crumbs and bake until heated through - about 15 minutes.

-- Remove the pain from the oven, and top with the bacon. Serve immediately with the crackers, chips, or pretzels you've chosen.
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Wednesday, October 12, 2016

Breakfast Quesadillas

Breakfast Quesadillas
2 servings

4 flour tortillas
3 eggs
a splash of half and half
salt & pepper
4 slices of bacon
4 slices of cheddar

I chopped my bacon and cooked it in a pan the night before. The morning of making these, I scrambled the eggs with the half and half, salt, and pepper. Then I buttered the tops of the flour tortillas -- I made these in my panini press -- so adjust your cooking style as needed.

I placed one tortilla butter side down on the panini press - topped it with one slice of Sargento cheddar cheese, half of the eggs, half of the bacon, another slice of cheese, and then another tortilla with the butter side facing the top. I made two of them so I did it all over again.

I waited until they cooled for about 3 minutes and then took a pizza cutter or a large chef's knife to cut them into 4 equal pieces. I served it with some sliced strawberries -- any fruit would be fine -- and my kids thought they were getting a real breakfast treat!
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Wednesday, August 10, 2016

Roasted Zucchini and Grape Tomatoes

Roasted Zucchini & Grape Tomatoes

This is more of a method rather than an exact recipe... I was making this for just John and I -- so I only used a small amount, but adjust as needed for the number of people.

For 2:

1-2 Zucchini, halved and sliced
1/2 pint Grape Tomatoes, sliced in half
Olive Oil
Minced Garlic
1 tsp Italian Seasoning
1/4-1/2 cup Fresh Grated Parmesan

Preheat the oven to 375 degrees. In a bowl, mix the zucchini and grape tomatoes along with the olive oil, garlic, and Italian Seasoning. Mix until everything is coated in the spices and oil. Place vegetables in a casserole dish and sprinkle the top with the freshly grated Parmesan. Roast for 20-25 minutes or so -- until the vegetables become soft, but not mushy.

You could try this same method with other vegetables as well -- we love roasted broccoli and yellow squash. I've also thought about trying fresh green beans as well.
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Chicken Patties

Chicken Patties
Makes about 15 patties or muffins

2 Boneless Skinless Chicken Breasts** (read note below)
1 Medium Carrot
1 Medium Zucchini
2 cups Texmati or Basmati Rice
2 Eggs
1 cup shredded Mozzarella
Salt, Pepper, Garlic Powder, Onion Powder

*Preheat your oven to about 375 degrees

1) Finely grate the carrot and zucchini in the food processor, then set aside in a bowl
2) Chop the chicken breasts in the food processor until it looks like ground chicken
3) Put the chicken into a large mixing bowl - add salt, pepper, garlic powder, and onion powder. I eyeballed this part, but I'd say 1-2 tsp of each depending on your personal tastes. Mix well.
4) Add in the carrot, zucchini, chives, rice, eggs, and Mozzarella and mix well
5) Lightly grease regular muffin tins (Mine made 15) -- using a medium or large cookie scoop -- fill your muffin tins. I put in 2 scoops to with mine which filled the tins 90% full.
6) Bake for about 45 minutes or until the internal temp is about 160 degrees.

** My family of 4 ate 13 muffins between us -- so larger families will need to adjust the recipe accordingly.

John and I had this with a salad for dinner, and the boys had some corn. My roasted veggies would be a great addition for this meal as well.
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Monday, July 18, 2016

Crock Pot Turkey Breast

Crock Pot Turkey Breast

1 Turkey Breast Roast
1 stick butter
1 package of dry onion soup mix

I season the meat with salt, pepper, and a sprinkling of garlic powder before putting it in the crockpot. 

Put it all in the crockpot for about 6-8 hours and... trust me, you will be the family hero! We serve it with some roasted broccoli and stove-top stuffing. It's an amazingly quick and easy dinner!

** Note -- Leave the turkey breast the way it is in the photo below, it makes life much easier and allows for even cooking.

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