Monday, March 25, 2013

Bacon-Cheddar Cauliflower Chowder

I have made this recipe several times now and it is quickly becoming my favorite soup recipe. The recipe is slightly adapted from Iowa Girl Eats.

8 slices bacon (chopped)
1/2 small onion (chopped)
2 garlic cloves (minced)
salt & pepper
4 cups shredded or grated cauliflower (food processor is a great way to shred the cauliflower)
2 tbsp water
2 tbsp flour
2 cups chicken broth (divided)
2 cups 2% milk
3-4 dashes hot sauce (or more or less)
2-1/2 cups shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Whisk together 1/4 cup of chicken broth and flour. Saute the bacon in a large soup pot until it's crispy.  Remove from pot and leave about a tablespoon of bacon grease in the pot. Add the onion and garlic and saute for 4 to 5 minutes or until the vegetables are tender. Add in the cauliflower and stir. Add the water and cover with a lid. Let the cauliflower steam for 5 to 7 minutes, stirring occasionally. Add the rest of the chicken broth and milk and bring to a boil.  Once it is boiling slowly whisk in the flour mixture. Turn the heat down and let the soup simmer for 3 to 5 minutes. Once the chowder has thickened up turn the heat to low.  Add 2 cups of  cheddar cheese and stir until it's smooth. Turn the heat completely off and add half of the bacon and hot sauce.  Season with salt and pepper.  Serve topped with cheddar cheese, bacon crumbles and green onion. 

Wednesday, March 20, 2013

Roasted Garlic Hummus

I was searching for another hummus recipe to make for our small group so when I came across on this recipe on Beantown Baker I knew it was going to be great.  Who doesn't love roasted garlic?

1 (14 oz) can chickpeas (drained)
3 Tbsp tahini
4 Tbsp olive oil
1/4 cup warm water
2 heads roasted garlic
1 lemon (juiced)
1/2 tsp sea salt or Kosher salt
1/2 tsp cumin
1/8 tsp cayenne pepper

For a smoother hummus peel the shell off of each chickpea.  This is optional.

Squeeze the roasted garlic cloves into the food processor.  Add the chickpeas, tahini, water, lemon juice, salt, cumin and cayenne.  Blend until smooth.  Add olive oil one tablespoon at a time until desired consistency is reached.  Refrigerate for a minimum of 1 hour before serving.  Drizzle with olive oil and sprinkle with a bit of cayenne and serve with pita, pita chips and raw vegetables.

Wednesday, March 13, 2013

Oreo Layer Dessert

So this goodness came from pinterest.  Sadly it was one of those recipes where it's just the picture and the recipe is underneath with no link back.  Bummer. Anyways, I took this to a small group dinner and everyone was crazy about it!  It's a must make for sure!

1 bag Oreos (crushed)
8 oz cream cheese (softened)
1/4 cup butter
1 cup powdered sugar
3 cups milk
2 sm boxes instant vanilla pudding
1/2 tsp vanilla extract
12 oz Cool Whip (thawed)

Mix together milk and vanilla pudding and chill it. Once the pudding has set up fold in the cool whip. In a separate bowl cream together the cream cheese, butter, powder sugar and vanilla extract.  Add the cream cheese mixture to the pudding mixture and combine. Layer the pudding mixture on the bottom then the crushed oreos, keep layering until all the ingredients are gone. Chill in the refrigerator until time to serve. 

Monday, March 11, 2013

Buffalo Chicken Flatbread Pizzas

We adore all things buffalo flavored in this house.  I am constantly looking for new buffalo recipes to keep us going, hot sauce is my husbands love language and I think it's slowly becoming mine as well.  I saw this on Simply Scratch and knew it would be a big hit, I did slightly adapt it!

1 cup Frank's Buffalo Wing Sauce
2 Loaves of Garlic Naan
1 cup Mozzarella
2 cups Shredded Cooked Chicken
2 tablespoons Blue Cheese, crumbled

Heat oven to 425. Lightly spray a cookie sheet and place the naan on it.  Spread buffalo sauce onto each piece of naan.  Top with chicken, mozzarella and blue cheese.  Swirl extra buffalo sauce over the top. Bake for 10 to 12 minutes or until cheese is bubbly and done.  Let cool for 2 to 3 minutes before slicing. 

Friday, March 8, 2013

Cinnamon Sugar Donuts

When I saw this recipe on Shutterbean I knew I wanted to make them the next Saturday for breakfast.  I did have my donut pan while we lived in the apartment so I have been dying to use it since we moved into our house!  These donuts were the perfect sweet treat on a lazy Saturday morning! I slightly adapted as well.

1 cup all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 tsp kosher salt
1 large egg (lightly beaten)
1/2 cup buttermilk
2 tbsp unsalted butter (melted)
1 tsp vanilla extract

 4 tbsp unsalted butter (melted)
1/2 cup sugar
1 tsp ground cinnamon

Heat oven to 350 and grease the donut pan.  In a medium size mixing bowl sift together flour, sugar, baking powder, cinnamon, nutmeg and salt  In a small bowl mix together egg, buttermilk, unsalted butter and vanilla extract.  Mix the wet ingredients into the dry until just combined.  Fill the donut pan 3/4 of the way full and bake for 15 to 17 minutes.  Let the donuts cool for 4-5 minutes then flip it over to remove them from the pan.  In a bowl mix together the sugar and cinnamon.  Brush the donuts with melted butter on both sides and dip in the cinnamon sugar mixture. Repeat with each donut and serve.

Wednesday, March 6, 2013

Roasted Salmon with a White Wine Sauce

My husband and I always cook at home for Valentine's Day, this year we actually had bible study on Valentine's so we pushed our dinner back to Saturday night.  I decided to make this yummy salmon dish from A Zesty Bite and it did not disappoint.

1 pound fresh salmon
1 tbsp olive oil
1 tbsp unsalted butter
2 tsp flour
3/4 cup dry white wine
1 tbsp green onions
salt and pepper

Heat oven to 450.  Place salmon on a cookie sheet, brush with a little bit of olive oil and sprinkle with salt.  When oven is ready, bake for 18 to 20 minutes depending on the thickness of the fish.  In a small sauce pan melt the butter then whisk in the flour.  Add the wine then bring it to a boil.  Lower to a simmer and continue cooking for 10 minutes.  When the salmon is done top with sauce and sprinkle with sliced green onions. 

Monday, March 4, 2013

Avocado Dill Sandwich

A few weeks ago I went out of town for a retreat with a bunch of other adoptive mother's,  a group of us all road from the airport to the hotel and then back.  Before our flights out we decided to grab lunch together at a deli in the airport and I got the Avocado Dill Sandwich then proceeded to fall in love!!!  I am not a big fan of deli meat so I always struggle with what to fix for lunch and this has been the perfect sandwich!

1 Ciabatta Roll
1 Slice Provolone Cheese
1/2 Sliced Avocado
2 Slices of Tomato
Sliced Red Onion
Dry Dill

Toast the bread then spread mayo on it.  Sprinkle with as much or as little dill as you like.  Layer avocado, tomato, red onion and cheese.  Eat right away.

Friday, March 1, 2013

Chocolate Chip Peanut Butter Pound Cake with a Peanut Butter Glaze

This past weekend I had the itch to bake but didn't really have an idea what I wanted to bake.  I started to go through my recipes on pinterest and came across this delicious recipe from Recipe Girl.  It was so delicious and I think I will have to resist making it all the time!

For the Cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup creamy peanut butter (don't use natural)
1/2 cup butter, at room temperature
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips

For the Glaze:
1 1/2 cups sifted powdered sugar
1/4 cup milk
1/4 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup mini chocolate chips

Heat oven to 325. Spray a tube pan with non-stick spray.

In a medium size mixing bowl mix together the flour, baking powder and salt.  In a large mixing bowl cream together the peanut butter and butter. Add sugar and beat for 5 minutes. Add in eggs and vanilla and beat until combined.  Add the dry ingredients in small amounts to the butter mixture, beat until combined.  Stir in chocolate chips.  Pour the batter into the pan and bake for 1 hour and 20 minutes. Check after an hour to see if the top is browning, if it is then cover with tin foil.  Check with a toothpick to see if it is done.  Once it is done, remove from oven and let cool for 20 minutes before removing it from the pan.

Once the cake has cooled completely make the glaze.  In a medium size bowl mix together the milk and peanut butter then add the vanilla and powdered sugar.  Pour over the pound cake and top with chocolate chips.