Tuesday, December 30, 2014

Our 2014 Favorites

2014 was a great year for food at our house and here on the blog. I began my journey to rephotograph many of the recipes here and made a huge dent in that project.  I also added 110 recipes to the blog! I took December totally off after having a skimpy October and November. On October 7th we welcomed our sweet baby girl into our family and the blog had to take a bit of a back seat while we settled into life as a family of four. But new recipes are coming in January and I hope that 2015 will bring even more deliciousness! For now enjoy our top 14 recipes of 2014!!!

Friday, November 21, 2014

Vegetable Pot Pie

I made this recipe up on a whim.  We eat a lot of meatless meals and sometimes you just need to mix it up and try something new.  We love chicken pot pie and a vegetable pot pie sounded like a great alternative.  We both thought it turned out well. It was a nice warm filling meal on a cold night.

2 pie crusts
3 cups red potatoes (diced)
1 1/2 cups frozen corn
1 1/2 cups frozen peas and carrots
1 onion diced
5 tbsp butter
5 tbsp flour
1 1/2 cups veggie or chicken broth
1 cup milk
salt and pepper to taste

Heat oven to 350.  Boil the diced red potatoes for 5 minutes.  Drain and stir in the corn, peas and carrots. Set to the side. Melt the butter over medium heat then saute the onions until translucent. Whisk in the flour and cook for 2 minutes.  Slowly whisk in the broth and then the milk. Stir until it begins to thicken up. Pour over the vegetables and stir. Place one pie crust in the bottom of the pie plate.  Pour the vegetable mixture into the crust then top with the remaining crust.  Seal the edges and cut 5 slits into the top of the crust. Bake for 45 minutes to 1 hour.  Let cool for 5 to 10 minutes before slicing.

Wednesday, November 19, 2014

Butterscotch Blondies

I love butterscotch.  It's one of my favorite things ever.  I needed to make a dessert to take to our small group the other night and I just had a craving for these guys.  This recipe is slightly adapted from A Bakers House.

2 cups flour
2 1/2 cups brown sugar
2 tsp baking powder
1/2 tsp salt
10 tbsp butter
3 eggs
1 cup butterscotch chips

Heat oven to 350.  In a mixing bowl combine the flour, brown sugar, baking powder and salt. In a pan melt the butter over low heat and cook for 5 minutes.  Turn the heat off and whisk in the eggs. Pour the butter mixture into the dry ingredients and mix together. Stir in the butterscotch chip.  Pour into a greased 9x13 pan and spread out evenly. Bake for 30 to 40 minutes or until the blondies are cooked through. 

Monday, November 17, 2014

Cheesy Chicken Broccoli Puffs

These little guys were so easy to put together and they were so yummy! If you have a larger family you might want to double this recipe  This recipe is adapted from Mom on Timeout.

1 tbsp butter
1/4 small onion (chopped)
1 cup chicken (cooked and cubed)
3/4 cup chopped broccoli
2 sheets of puff pastry (thawed)
1 cup shredded cheddar cheese

Heat oven to 400. Melt the butter and saute the onion for 3 minutes. Mix in the chicken and broccoli and saute for 3 more minutes. Remove from heat and set to the side. Cut each sheet of thawed puff pastry into 4 squares.  Roll out each square into a rectangle. Spread the mixture evenly between each pastry rectangle.  Top with cheese then fold in half and press down to seal the edges together. Bake in the oven for 20 to 25 minutes.  Remove and cool for several minutes before serving. 

Wednesday, November 12, 2014

Crock Pot Ultimate Potato Soup

I love potato soup.  And potato soup in the crock pot is an even bigger winner in my book! This soup was so creamy and delicious. You seriously have to try it!  This recipe is adapted from The Chic Site.

6 slices bacon (diced)
3 garlic cloves (minced)
1 large onion (minced)
1/2 tsp dried thyme
2 tbsp all purpose flour
6 cups chicken broth
3 pounds potatoes (peeled and cubed)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup heavy cream
1/4 cup whole milk
1 1/2 tsp salt
1/2 tsp black pepper
green onions
extra shredded sharp cheddar cheese

Place the peeled and cubed potatoes into the crock pot, cover with 5 cups of chicken broth and set to low.  Saute the bacon and add the bacon to the crock pot while leaving the drippings in the pan.  Saute the onion in the bacon drippings for 8 minutes. Stir in the thyme and garlic and saute for an additional minute.  Add flour and stir for minute.  Pour in 1 cup of chicken broth then pour into the crock pot and stir well.  Cook for 6 to 7 hours.  Remove 3 cups of potatoes from the crock pot and mash, add the heavy cream and milk to the mixture to combine then pour back into to crock pot. Stir in the cheese and let cook for 15 minutes then serve topped with green onions and extra cheese. 

Monday, November 10, 2014

Pumpkin Pie Pancakes

These pumpkin pancakes were divine!!! They made a nice batch and since only two of us would eat them we had some to heat up the next day!  This recipe is adapted from A Pretty Life in the Suburbs.

1 1/2 cups milk
1 cup pure pumpkin puree
1 egg
2 tbsp vegetable oil
2 tbsp vinegar
2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp allspice
1 tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt

In a bowl mix together milk, pumpkin puree, egg, oil and vinegar.  In a separate bowl combine the flour, brown sugar, baking soda, allspice, cinnamon, ginger and salt.  Stir the pumpkin mixture into the flour mixture until just combined.  Heat a skillet to medium heat and place 1/3 cup of batter down to make the pancakes. Continue until the batter is all cooked. Serve with butter and maple syrup. 

Friday, November 7, 2014

California Grilled Cheese

These were such a fun sandwich!  They were easy to put together making for the perfect quick dinner! This recipe is adapted from Lauren's Latest.

Butter (softened)
Tomato (sliced)
Sliced White Cheddar Cheese
Bacon (cooked)
Thinly Sliced Pepper Turkey Breast
Avocado (sliced)

Heat up a pan over medium heat.  Spread the butter on two pieces of bread.  Layer a white cheddar slice, turkey, bacon, tomato, avocado then another slice of white cheddar and top with another slice of bread.  Grill over medium heat until both sides are browned. Remove and serve. 

Monday, November 3, 2014

Creamy Mushroom Pasta with Caramelized Onions and Spinach

This pasta was so yummy! I loved the addition of the caramelized onions and the creamy sauce just made it great.  This recipe is adapted from Julia's Album.

2 tbsp olive oil
3 onions (sliced)
10 or 15 small mushrooms (sliced)
3 cups spinach
8 oz fettuccine pasta
2/3 cup heavy cream
1/3 cup milk
1 cup grated Parmesan cheese

Heat 1tablespoon of olive oil over high heat and saute onions for 10 minutes while stirring constantly. Turn down the heat and cook for 10 more minutes, onions should be browning without burning. Add a dash of salt and cook for 10 more minutes over low heat. In a separate pan, while caramelizing the onions, add 1 tablespoon of olive oil, add the mushrooms and a pinch of saute and saute over low heat for 15 minutes. Begin to boil the pasta. Add the mushrooms to the pan with the onions and stir in the spinach until it is wilted. Stir in the heavy cream, milk and parmesan cheese to the onion mixture, melt over low heat. Drain the pasta, toss in the sauce and serve. 

Friday, October 31, 2014

Creamy Chicken Tortilla Soup

This is hands down one of the most delicious things I have ever made.  My mom was in town when I made it and we all couldn't get over just how delicious it is.  I slightly adapted it from Baked Bree.

1 tbsp olive oil
2 chicken breasts
1 tbsp taco seasoning
3 tbsp butter
1 onion (diced)
1 red pepper (diced)
1 yellow pepper (diced)
1 jalapeno pepper (finely diced)
2 cloves garlic
2 tsp cumin
1 tsp oregano
Salt and pepper
3 tbsps flour
1 (32oz) box chicken stock
2 cups half-and-half
1 can Rotel
1 can red kidney beans (drained)
1 can black beans (drained)
1 cup frozen corn kernels

Cut the chicken breast into small pieces.  Toss in the taco seasoning and saute in 1 tbsp of olive oil until cooked through. Set the chicken to the side.  In a deep pot melt the butter and saute the onion and all of the peppers for 10 minutes. Add the garlic and stir for 30 seconds.  Stir in the cumin, oregano, salt and pepper then add the flour and stir for 1 minutes.  Pour in the chicken stock and half and half then bring to a bubble.  Reduce heat to low and add in the chicken, rotel, kidney bean, black beans and corn.  Let simmer for 20 minutes then serve.  Top with your choice of tortilla chips, sour cream, avocado, cheese or salsa. 

Wednesday, October 29, 2014

Mini Pumpkin Spice Muffins

Well I haven't shared our big news on here yet!  Our family has grown through adoption, our sweet daughter was born October 7th.  We were gone for almost two weeks so we have only been home 10 days.  That is why the blog went quiet for a little while.  I'm getting back into the swing of things and this simple recipe from Six Sisters Stuff was the perfect easy way to bake with pumpkin!  I did slightly adapt them and they were a great treat!

1 (15oz) box Spice Cake Mix
1 (150z) can Pumpkin
5 tbsp Butter (melted)
1/2 cup sugar
1 1/2 tbsp cinnamon

Stir together the spice cake mix and pumpkin. Chill in the refrigerator for 30 to 45 minutes.  Grease a mini muffin tin.  Remove batter from the refrigerator.  Dip a spoonful of batter into butter and place in the greased mini muffin tin.  Repeat with all batter until it is gone.  Bake in oven for 10-15 minutes or until muffins are cooked through.  Remove from oven and let cool for 5 minutes.  Combine with sugar and cinnamon in a small bowl. Remove each mini muffin and dip into the cinnamon sugar mixture.  

Monday, October 27, 2014

French Bread Pizzas

This is the perfect Friday night or Saturday afternoon recipe! I got this from Yellow Bliss Road and now I am craving them just by looking at them!

1 loaf French Bread
Pizza Sauce

Heat oven to 350. Slice the french bread into portions. Spread with sauce, top with cheese and bake for 15 to 20 minutes in the oven.  Remove and serve. 

Friday, October 24, 2014

Easy BBQ Baked Chicken

This is my Mom's BBQ chicken recipe. It's so so easy but so delicious.

3 Chicken Breasts
1 cup BBQ Sauce
3/4 cup Water

Heat oven to 375.  Place chicken in an 8x8 baking dish.  Pour BBQ sauce over chicken and pour water in the bottom of the dish.  Cover with tin foil and make 1 small cut in the foil.  Bake in the oven for 35 to 45 minutes.  Remove from oven and serve. 

Monday, October 20, 2014

Cheesy Hash Brown Casserole

Since we did away with Cream of Whatever soup over a year ago I have really really missed hash brown casserole.  I saw this recipe on 100 Days of Real Food and knew that I had to make it although i did slightly adapted it. It was delicious and cheesy and just like everything you want it to be!!!

6 tbsp butter
1/2 cup onion (diced)
1 clove garlic (minced)
4 tbsp  flour
1 1/2 cups milk
salt and pepper to taste
2 cups cheddar cheese
1 pound frozen hash browns

Heat oven to 350. Grease an 8x8 baking dish and set to the side.  In a large skillet melt the butter over medium heat. Saute the onions for 2 to 3 minutes. Stir in the garlic and cook for 30 seconds. Turn the heat down and whisk in the flour.  Let the flour mixture cook for 2 minutes.  Whisk in the milk, salt and pepper. Turn the heat off and stir in cheese. Mix in the hash brown until evenly coated then pour into the baking dish.  Bake for 30 to 35 minutes.  Turn on the broiler for 2 to 4 minutes to brown the top layer of cheese.  Remove from oven and serve.

Wednesday, September 24, 2014

Greek Meatball Gyros

Sorry I have been missing, it might happen over the next few months but i'm going to try to keep up the best I can. Anyways, these Meatball Gyros are awesome! I used my own tzatziki sauce recipe and Duck's Oven meatball recipe that is slightly adapted.  Delish!

1 lb lean ground beef
1 egg
3 tbsp crumbled feta cheese
2 tsp parsley
1 tsp minced garlic
1 tsp salt
1/2 tsp black pepper
1 tsp onion powder
1 tbsp olive oil
4 pita breads
diced red onion
sliced cucumbers
diced tomato
tzatziki sauce

Heat oven to 400.  In a mixing bowl combine the ground beef, egg, crumbled feta, parsely, garlic, salt, pepper, onion powder and olive oil. Place in a baking dish and bake for 30 minutes flipping the meatballs halfway through.  Once the meatballs are cooked, build the gyros and enjoy! 

Monday, September 8, 2014

Caprese Lasagna Roll Ups

Okay these are good. Like really good.  I adapted this recipes from Cooking Classy.

8 lasagna noodles
2 cups shredded mozzarella cheese (divided)
3/4 cup ricotta cheese
1 large egg white
1/3 cup shredded parmesan cheese
black pepper
3 - 4 medium roma tomatoes (thinly sliced)
1/4 cup chopped fresh basil
2 cups marinara sauce

Heat oven to 350.  Boil lasagna noodles. While the noodles are boiling mix together the ricotta and egg white. Stir in the parmesan cheese, 1 1/2 cups of shredded mozzarella and black pepper to taste. Once the noodles are cooked through lay them out on wax paper.  Spread the ricotta mixture evenly across each noodle. Top with 3 or 4 slices of tomato and some chopped basil.  Place 1/2 cup of pasta sauce in the bottom of a baking dish.  Place the rolled up lasagna noodles seam side down. Top with remaining sauce and mozzarella cheese.  Bake for 30 minutes. 

Friday, September 5, 2014

Rosemary Ranch Chicken Kabobs

This recipes came about after looking at several different similar recipes.  This is just an easy version without any mayo in them since the hubs hates mayo.

3 boneless skinless chicken breasts
1 tbsp rosemary (chopped)
1/2 cup olive oil
1 pkg ranch dressing mix

Cut chicken breasts into cubes. In a small bowl whisk together olive oil, rosemary and ranch dressing mix. Marinate for 3 to 12 hours. Place the chicken on the screwers and grill over medium high heat until it is cooked through. 

Wednesday, September 3, 2014

Cinnamon Swirl Banana Bread

The other day we ended up with more brown bananas than one family should have.  I decided to make this delicious banana bread from Lovin' From the Oven. I did slightly adapt it.

3 over-ripe bananas
1/3 cup melted butter
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1/2 tsp cinnamon
1 1/2 cups flour

1/3 cup sugar
1 tbsp cinnamon

Heat oven to 350.  Grease a loaf pan.  In a medium bowl mash up the bananas. Stir in the melted butter, sugar and egg. Add in the vanilla, baking soda, salt and cinnamon. Mix in the flour.  Pour half of the batter into the bottom of the loaf pan.  In a small bowl combine the cinnamon and sugar.  Sprinkle 2/3s of the cinnamon mixture over the batter.  Top with the remaining batter and sprinkle on the remaining cinnamon and sugar. Bake in the oven for 45 to 55 minutes. 

Monday, September 1, 2014

Tomato Corn and Cheddar Pie

This recipe is awesome.  It's like everything I love about summer. All together. In a delicious pie crust. This recipe is slightly adapted from Clock Work Lemon.

2 pie crusts (store bought or homemade)
1 3/4 pounds tomatoes (sliced)
1 1/2 cup fresh corn (cut off the cob)
3 tbsp chives (chopped)
1 tsp salt
1/4 tsp pepper
1 1/2 cup sharp cheddar cheese
1/3 cup mayonnaise
2 tbsp lemon juice

Heat oven to 400. Whisk together the lemon juice and mayonnaise. Place the pie crust in a pie plate. Put down half of the tomatoes in the pie crust then layer with half of the corn, half of the chives, half the salt, half of the pepper and half of the cheese. Top with the remaining tomatoes, corn, chives, salt, and pepper. Drizzle with the lemon mayonnaise then top with the remaining cheese. Top with second pie crust and crimp the edges. Cut four vents into the top of the crust. Bake for 30 to 35 minutes. Remove and let the pie sit for 10 minutes before cutting into it. 

Friday, August 29, 2014

Texas Trash Dip

Football season is officially underway! Woohoo, Go Gamecocks! I don't know where I originally found this recipe but I used to make it a ton back in the day.  Somehow it got buried in the sea of recipes but it popped back into my head not to long ago and I had to make it!  This is such an easy recipe and a total crowd pleaser.

2 cans Refried Beans
8 oz Cream Cheese (softened)
1 cup Sour Cream
1 package Taco Seasoning
4 cups Colby Jack Cheese

Heat oven to 350.  Mix together cream cheese and sour cream. Stir in refried beans and taco seasoning. Spread into a greased 9x13 baking dish. Top with cheese and bake for 20 to 30 minutes or until cheese is melted and bubbly. Serve with tortilla or corn chips. 

Wednesday, August 27, 2014

Bean and Cheese Smothered Enchiladas

These enchiladas were so easy and very delicious, I used my homemade refried bean recipe instead of can beans but you can use either.  This recipe is from Sweet Basil.

1 can refried beans or 1 recipe unfried beans
1 tsp cumin
1/2 tsp chili powder
2  cups cheddar cheese
6 flour tortillas

1 can red enchilada sauce
1/4 cup sour cream
1/2 tsp cumin
1/4 tsp chili powder

Heat oven to 350. In a bowl combine the beans, cumin, chili powder and 2/3 cup of cheddar cheese. Place a spoonful of the mixture into each tortilla and roll them up. In a small bowl whisk together the red enchilada sauce, sour cream, cumin and chili powder. Pour 1/3 of the mixture into the bottom of a baking dish. Place the rolled enchiladas seam down in the sauce. Pour the remaining sauce over the top then sprinkle with the remaining cheddar cheese. Bake for 30 minutes. 

Monday, August 25, 2014

BBQ Cheddar Meatloaf Muffins

So I am not a huge meatloaf fan. We ate it growing up and it was never my favorite meal. Gray does enjoy it though so I thought these little meatloaf muffins from Cassie Craves was the perfect compromise to traditional meatloaf.  These little guys were really really good. If only all meatloaf could be this delicious.

1 lb lean ground beef
1 1/2 cups freshly-shredded cheddar cheese (divided)
1 small can French-fried onions
1/2 cup BBQ sauce (divided)
1 egg
3/4 tsp salt
1/4 tsp black pepper

Heat oven to 400. Grease a 12 cup muffin tin.  In a food processor place all of the fried onions and process until they are a crumbly mixture. In a bowl combine the ground beef, 1 cup of cheddar cheese, French fried onion ring crumbs, 1/4 cup of bbq sauce, egg, salt and pepper. Mix until everything is incorporated. Make small meatloaves and place in the muffin tins. Brush with the remaining bbq sauce. Bake for 20 to 25 minutes. Remove from oven and sprinkle with remaining cheese. Place back in the oven until the cheese is melted. Let the meatloaves sit for 5 minutes before removing from the tin. 

Friday, August 22, 2014

Falafel Burgers

We love falafel in our house.  So when I came across the idea I knew I had to make them. This recipe is heavily adapted from Tablespoon.

2 cans Chickpeas (slightly drained)
2 cloves Garlic (minced)
1/4 cup Onion (finely diced)
1/3 cup Flour
Oil for Frying
Tzatziki Sauce

In a bowl add the chickpeas, garlic, onion and flour.  Mash together and form patties. Heat the oil over medium heat in a skillet. Fry the falafel burgers on each side until browned and crispy. Drain on a paper towel.  Toast the buns, add the falafel patty then top with tzatziki, sliced cucumber and tomatoes. 

Wednesday, August 20, 2014

Baked Dill Fries

I love dill. I love potatoes. I love the combination of dill and potatoes.  I might have made that obvious on here already.  I made these fries a few weeks ago and they were the perfect addition to our falafel burgers! The recipe is from Dizzy, Busy and Hungry.

4 medium potatoes
2 tbsp olive oil
1 tsp garlic salt
1/4 tsp pepper
1 tbsp cornstarch
1 tbsp dried dill weed

Heat the oven to 400.  Slice the potatoes into wedges. In a bowl toss them with olive oil, garlic salt, pepper, cornstarch and dill.  Layer them on a greased sheet pan. Bake for 15 to 20 minutes then flip and bake for 10 to 15 more minutes. 

Monday, August 18, 2014

Easy Homemade Calzones

I made this recipe on a whim.  These calzones were amazing, I'm thinking we will be making these a lot!  This recipes made 6 calzones.

1 recipe Thin Crust Pizza Dough 
1/3 cup Ricotta
1 cup Shredded Mozzarella
1/4 tsp Italian Seasoning
Toppings of Choice
1 Egg
Pizza Sauce for Dipping

Heat oven to 425. In a small bowl mix together the ricotta, mozzarella and italian seasoning.  Divide the pizza dough into 6 equal parts.  Roll out the pizza dough, layer a few toppings, add approximately 2 tablespoons of the cheese mixture and more toppings on top. Fold the dough over and press the edges together then roll the edges slightly. Repeat with each calzone. Place the calzones on a greased cookie sheet.  In a small bowl whisk the egg. Using a pastry brush, brush the egg onto the calzones.  Bake in the oven for 10 to 20 minutes or until the calzones are nice and browned. Remove and let cool for 10 minutes before serving.

Friday, August 15, 2014

Spicy Chicken Wrap

Mmmmm wraps.  This is one of our favorite Saturday lunches! It's so easy and filling. Make it, right now, you won't regret it.

4 Herb and Spinach Wraps
8 Chicken Fingers
4 slices Pepper Jack Cheese
1 Avocado (diced)
1 Large Tomato (diced)
Shredded Lettuce
Spicy Ranch Dressing

Heat up the chicken fingers.  Spread spicy ranch dressing on the wrap, layer with cheese, chicken fingers, lettuce, tomato and avocado.  Wrap up and serve. 

Wednesday, August 13, 2014

Peanut Butter Chocolate Chip Cookies

Okay these cookies are seriously amazing. I saw the recipe on A Duck's Oven and had been eyeing it for a while. I'm so glad I finally got around to making these.

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 1/2 cups flour
1 cup chocolate chips

Heat oven to 375.  Using an electric mixer beat the butter until light and fluffy.  Add in the peanut butter until well combined.  Beat in both sugars until well incorporated. Add the egg and vanilla.  Beat in the salt and baking soda. Add the flour 1/2 cup at a time and mix well.  Stir in the chocolate chips.  Roll a tablespoon of cookie dough and lightly press it down. Place on a ungreased cookie sheet and repeat with the remaining cookie dough. Bake for 8 to 10 minutes. Let the cookies cool on the cookie sheet for 3 minutes before removing from the oven. 

Monday, August 11, 2014

10 Minute Spinach Lasagna

I was a little skeptical of this recipe because it was so easy. I just wasn't sure how much flavor it would have or if it was something we would want to make again. Well, Gray flipped out over it and I have to admit it was pretty dang good. And so easy to put together! We will be making it again for sure. Recipe from Gimme Some Oven.

24 oz of marinara sauce
9 no-boil lasagna noodles
1 1/2 cups ricotta cheese
2 cups shredded mozzarella cheese
2 cups chopped fresh spinach leaves
3/4 cup roughly-chopped fresh basil leaves
1/3 cup grated Parmesan cheese

Heat the oven to 350.  In an 8z8 baking dish place 3/4 cup of sauce then top with three lasagna noodles. Spread 1/2  of ricotta over the lasagna noodles then 2/3 a cup of mozzarella cheese.  Top with 1/2 of the spinach mixture and 1/2 of the basil then cover with 1/3 of the remaining marinara sauce. Place 3 more lasagna noodles then the remaining ricotta, 2/3 cup of mozzarella, remaining spinach and bail then 1/2 of the remaining sauce. Top with three more lasagna noodles, the remaining sauce and the remaining mozzarella and parmesan cheese. Cover with foil and bake for 20 minute, remove the foil and back for 15 more minutes.  Remove from oven and let cool for 10 minutes before cutting. 

Friday, August 8, 2014

Mamie's Corn

This is a family recipe from Gray's grandmother.  He was very very close with her and ate with her often.  Her corn was one of her signature dishes.  We ate it at every single meal I ever went to at her house which was alllloooottttt of meals!  It's the best! The key to it is how she cut the corn off of the cob.

6 Ears of Corn
1/4 cup Butter
1/2 tbsp Sugar
1 1/2 tsp Salt

Cut the corn using a sharp knife, cut the corn once but not all the way to the cob, cut the corn again close to the cob. Once you cut all of the corn off of the cob take the back of a dinner knife and run it up and down the cob to get all the juice out of it.  We call this milking the cob.  Repeat with the remaining ears.  Place in a pot over medium low heat. Cut the butter into pieces and stir into the corn.  Season with sugar and salt.  Cook for 25-35 minutes.  Remove from heat and serve.

Wednesday, August 6, 2014

Grilled Margherita Pizza

My mouth is watering just looking at this picture again. This is the perfect summer pizza recipe, it's so fresh and delicious.  I love getting to use my basil plant.  I started making this last summer and we have enjoyed it again this summer.

Thin Crust Pizza Dough (it made 5 pizzas the same size as the one pictured)
Pizza Sauce
1 lb Fresh Mozzarella (cut into thin slices)
10-12 Basil Leafs (shredded)

Split the dough into 5 balls.  Roll out each ball until it is thin.  Heat the grill to medium and spray with grill spray.  Place two of the crusts down on the grill and cook for several minutes.  Carefully lift to see the doneness.  Once it has some grill marks and is no longer doughy, flip over.  Top with the pizza sauce and fresh mozzarella.  Once the pizza is done remove from grill and top with basil.  Continue with the remaining pizza doughs.

Monday, August 4, 2014

Homemade Donut Holes - Two Ways

When I saw this recipe on Bless This Mess, I just had to make them. Oh my goodness these are the most delicious little treats.  I am so glad I made them.  Gray and I had to stop ourselves from eating way too many!  These are such a fun breakfast!!!

For Donuts:
2 cups  flour
2 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
2 large eggs
1/2 tsp ground nutmeg
1/2 cup whole milk
2 tbsp butter (melted and cooled)
1/2 tsp vanilla extract
2 quarts vegetable oil

For Cinnamon and Sugar:
1/2 cup sugar
1 1/2 tbsp cinnamon

For Glaze:
1 cup powdered sugar
2 tbsp - 5 tbsp milk (depending on desired consistency)

In a medium size mixing bowl combine the flour, baking powder and salt, set to the side.  In a small bowl whisk together sugar, eggs and nutmeg.  Add in the milk, butter and vanilla extract and whisk to combine. Slowly add the egg mixture to the flour mixture and stir carefully to combine.  Heat oil in a deep skillet to 350 degrees. Using two spoons carefully drop small balls of the batter into the hot oil.  Cook 4 to 5 at the same time, turn the donuts to make sure they cook on all sides.  Fry for 4 to 7 minutes. Remove to a paper towel lined plate to cool slightly.  After cooling slightly either coat with cinnamon and sugar or dip in the glaze.  Repeat until all the batter is fried and dipped.  Serve warm.

Friday, August 1, 2014

10 Minute Grilled Lemon Asparagus

In my opinion, the best way to eat asparagus is grilled.  And lemon makes it 10 times better.  This is one of my favorite new recipes.  I have a feeling we will be making it more often.  So easy. So delicious. I got this recipe from Creme de la Crumb and adapted it somewhat.

1 bunch of asparagus
1/4 cup fresh lemon juice
1 tsp garlic powder
salt and pepper to taste

Trim the asparagus.  Toss in lemon juice, garlic powder, salt and pepper. Grill over medium heat for 7 to 8 minutes, turning as it grills.  Remove from heat and serve. 

Wednesday, July 30, 2014

Pineapple Basil Sorbet

This is one of our absolute favorite summer treats!!!!  It's super easy and so refreshing!

1 pineapple (diced)
1/4 - 1/2 cup sugar
1/4 - 1/2 cup water
5-7 basil leaves (chopped)

In a small pot combine together equal parts water and sugar, over medium heat dissolve the sugar into the water.  Place the pineapple and basil into a blender then pour the sugar mixture over the top.  Blend the mixture for about a minute. Pour into your ice cream maker and follow the manufacturer's directions from there.  

Monday, July 28, 2014

Mexican Burgers

This burger is right up my alley! Yum yum yum.  I just love grilling out, it's the one thing I love about summer. This recipe is adapted from Dessert Now, Dinner Later.

1lb ground beef
3/4 tsp minced garlic
1/2 tsp salt
1/8 tsp ground black pepper
1 1/2 tbsp taco seasoning
4 slices pepper jack cheese
4 hamburger buns
pico de gallo (or sliced tomatoes if you aren't a pico fan)

Combine the ground beef with the minced garlic, salt, black pepper and taco seasoning. Divide and form into 4 patties.  Grill the burgers over medium high heat until cooked to desired temperature. Top with pepper jack cheese slices and let the cheese melt.  Remove from grill.  Place the buns face down on the grill until lightly browned. Remove and top with burger patty, guacamole and pico de gallo.

Friday, July 25, 2014

Creamy Vegetable Pasta

I made this after we had been out of town for 11 days.  We were desperate for some vegetables and thus this recipe was born.

1 bow tie pasta
3 cups chicken broth
2 8oz pkg chive and onion cream cheese
1 red pepper (diced)
1 large zucchini (diced)
1 head of broccoli (chopped)
1 cup tomatoes (diced)
1 cup mushrooms (sliced)
1/2 cup onion (chopped)
salt and pepper to taste

Cook the pasta according to directions. Saute the the onions for 2 minutes.  Add the red pepper, zucchini and broccoli and saute for 3 more minutes.  Stir in the mushrooms and saute for 2 more minutes.  Pour in the chicken broth and bring to a simmer.  Stir in the chive and onion cream cheese until melted.  Add the pasta and tomatoes to the mixture and serve.

Wednesday, July 23, 2014

Cookie Dough Bites

My bff Ashley introduced me to these several years ago.  I'm still not sure if I hate her or love her for this one.  I mean who doesn't love cookie dough?!?!

1 cup butter (softened)
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
2 cups flour
3/4 cup  miniature chocolate chips

Cream together the butter and brown sugar with an electric mixer.  Add the flour and vanilla and continue to mix until it comes together.  Stir in the chocolate chips.  Form small cookie dough balls and store in the refrigerator or freezer. 

Monday, July 21, 2014

Grilled Bruschetta Chicken

This chicken has been on my mind ever since I fixed it a few days ago. Oh my gah.   It had so much flavor!!!  I love grilling chicken and this recipe was the bomb.  Adapted from BlogChef.net.

4 boneless skinless chicken breasts
1 cup shredded mozzarella cheese

2 tbsp brown sugar
juice of 1 lime
1 tbsp olive oil
2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp salt
1 tsp ground black pepper

1/2 cup ketchup
1/4 cup balsamic vinegar
1 tsp oregano
4 tbsp brown sugar

6 roma tomatoes (diced)
2 garlic cloves (minced)
3 tbsp olive oil
2 teaspoons balsamic vinegar
2 tbsp fresh chopped basil
1/2 tsp kosher salt
1/4 tsp ground black pepper

Combine all the ingredients for the rub together and rub down the chicken.  Place in the refrigerator for 1 hour.  In a bowl combine all the ingredients for the bruschetta topping and place in the refrigerator.  Right before grilling, whisk together all the ingredients for the glaze. Once the chicken has marinated for an hour, remove from the refrigerator and place on the grill over medium high heat.   When the chicken is almost done start brushing it with the glaze. Once the chicken is cooked through, top with the mozzarella and remove from the grill once the cheese has melted.  Top with the bruschetta topping and serve. 

Friday, July 18, 2014

Blueberry Streusel Muffin Bread

I had been eyeing this recipe ever since I first saw it posted on Shopgirl.  I finally had all the ingredients to make it a few weeks ago so I whipped it up and boy am I glad I did.  This bread was prefect!!! I adapted the recipe slightly to make it a bit sweeter and Gray and I loved it!!

2 1/3 cups and 1 tbsp flour
3 tsp baking powder
1/2 tsp salt
1/4 cup canola oil
3/4 cup sugar
1 egg
1 tsp vanilla extract
1 cup milk
1 1/2 cups fresh blueberries

1/2 cup granulated sugar
1/3 cup flour
1/4 cup cold unsalted butter

Heat oven to 375 and grease a 8 1/2 x 4 1/2 loaf pan.  In a bowl beat together the canola oil and sugar using an electric mixer.  Add the egg, vanilla extract and milk.  In a separate bowl whisk together 2 1/3 cups of flour, baking powder and salt.  Stir the wet ingredients into the dry ingredients.  Coat the blueberries with the remaining tablespoon of flour and stir into the batter.  Pour the batter into the greased loaf pan.  To make the streusel topping mix together the sugar and flour in a small bowl.  Cut the butter into small cubes then using a fork cut the butter into the sugar mixture until it is a coarse crumbly mixture.  Sprinkle over the top of the bread.  Bake for 20-25 minutes uncovered then cover with tinfoil for 20 minutes then remove the tinfoil and bake uncovered for the remaining 10 to 15 minutes.  Remove from oven and let cool for 10 minutes before removing from pan.