Wednesday, April 30, 2014

Shredded BBQ Chicken Sandwiches

When I saw this recipe on Mostly Homemade Mom, I knew it was one I needed to try! It looked easy enough and easy is always a win!  Plus since only two of us would be eating this I knew it would make leftovers...another plus!  These turned out great, the BBQ sauce was way more flavorful than I imagined and we really enjoyed the sandwiches.

3 boneless skinless chicken breasts (cooked and shredded)
1 cup ketchup
1 3/4 cup water
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/4 cup apple cider vinegar
2 tbsp dried minced onion
1 tsp chili powder
8 slices sharp cheddar cheese (optional)
8 hamburger rolls

In a pot combine the ketchup, water, brown sugar, worchestershire sauce, apple cider vinegar, dried onion and chili powder.  Bring to simmer and cook for 15 minutes.  Turn the mixture down to low heat and add the chicken.  Cook for 10 minutes.   Lightly toast the buns under the broiler, add cheese to hot buns if desired.  Add the BBQ Chicken to the sandwiches and serve.

Monday, April 28, 2014

Almond Poppy Seed Bread with Orange Glaze

I love almond flavored pastries and breads! I have been wanting to make an almond poppy seed bread forever and finally got around it it! Even better this made two loaves and was delicious!!!! This recipe is from Princess in the Kitchen.

3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
2 cups sugar
1/3 cup poppy seeds
1 1/3 cup canola oil
3 room temperature eggs
1 1/2 cups milk
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract

1/4 cup orange juice
2 tablespoons lemon juice
2 cups confectioners’ sugar

Heat oven to 350.  Grease two 9-5 loaf pans and set to the side.  In a large mixing bowl combine the flour, salt, baking powder, sugar and poppy seeds.  In a separate bowl whisk together the canola oil, eggs, milk, vanilla extract and almond extract.  Create a well in the middle of the dry ingredients and add the wet mixture.  Stir until combined.  Divide the batter into the loaf pans.  Bake for 1 hour until a tooth pick comes out clean.  Cool the bread for 10 to 15 minutes then remove from pans and place on a wire rack with foil or wax paper underneath the rack.  In a medium size bowl add the confectioners' sugar and slowly whisk in the juices.  Glaze the bread while it is still warm.  

Friday, April 25, 2014

Broccoli and Cheddar Grilled Cheese

When I saw this recipe I needed to make them right away.  I had such high hopes for these sandwiches and they sure didn't disappoint.  I'm not sure I will ever make a regular grilled cheese again.  I served them with Creamy Basil Tomato Soup and it was a delicious dinner.  This recipe is from Domestic Superhero.

1/2 medium yellow onion (chopped)
1 large head of broccoli (chopped well)
7 tbsp butter
6 slices sharp cheddar cheese
1 garlic clove (minced)
salt and pepper
6 slices bread

Melt 4 tablespoons of butter over medium heat in a skillet. Saute the onion and saute for a minute then add in the garlic and saute for another minute.  Stir the broccoli in and continue cooking for 5 minutes stirring often or until the broccoli is tender.  Remove from skillet and place in a bowl.  Wipe out the skillet and turn the heat to low.  Melt 1 1/2 tablespoons of butter in the skillet.  When the better is melted put down 3 slices of bread, layer 1 pieces of cheese, 1/3 of the broccoli mixture, another slice of cheese and top with the remaining slices of bread.  Once the sandwiches have browned on one side, melt the remaining butter and flip and cook on the other side.  Remove from skillet and serve. 

Wednesday, April 23, 2014

BLT Quiche

We tried another new quiche recipes a few weeks ago!  I just love bacon in quiche, the saltiness just makes it so great.  I adapted this recipes from Keep It Simple Sweetie.

1 pie crust
4 eggs
1 1/2 cups milk
1 cup of chopped spinach
1/2 cup chopped tomato
1/4 cup onion
4 slices of bacon (chopped)
1/2 cup mozzarella cheese
1/2 tsp of salt

Heat oven to 325.  In a skillet fry the bacon. Remove from skillet and drain on a paper towel. Add the onion and saute for 2 minutes.  Add the spinach and saute until wilted.  Stir the spinach mixture and bacon into the diced tomatoes.  In a large mixing bowl whisk together the eggs and milk.  Add the tomato mixture and mozzarella cheese.  Place the pie crust into a greased pie plate.  Pour in the egg filling and bake for 45 minutes to 1 hour or until the eggs are cooked through.  Remove and let rest for 5 minutes before slicing. 

Monday, April 21, 2014

Jalapeno Popper Stuffed Chicken

I have been eying this recipe for a while! I am so so glad I finally made it!  I slightly adapted it from Prevention RD and it was delicious.

1/2 cup bread crumbs
2 tsp taco seasoning
1 egg
4 oz  cream cheese
1/4 cup shredded cheddar cheese
1-2 jalapeno peppers
2 skinless boneless chicken breasts

Heat oven to 375.  Grease a glass dish and set to the side. Remove the seeds and ribs and finely chop the jalapeno.  In a medium size mixing bowl combine the cream cheese, cheddar cheese and diced jalapeno. In a bowl combine the bread crumbs and taco seasoning. In a separate bowl whisk the egg.  Using a knife, cut a pocket into the chicken breasts.  Fill with the jalapeno popper mixture and use toothpicks to secure.  Dip the chicken breast into the egg mixture then roll in the breadcrumbs.  Place in the dish.  Bake for 25-35 minutes or until the chicken is cooked through. 

Friday, April 18, 2014

Luscious Lemon Bars

Lemon Bars always remind of my parties at my parents house or of tailgating before football games.  While they were not homemade they were still very good and my mom got them for a lot of events.  The other week I was craving them and decided to make them for our small group.  These were absolutely amazing.  I got a little worried, while I was making them I was talking to my mom and she said she had tried to make them several times and they never worked.  But they turned out great!  This recipe is from Cooking on the Front Burner.

1 3/4 cups all purpose flour
2/3 cup powdered sugar (plus extra to dust on top)
1/4 cup cornstarch
1/2 tsp salt
12 tbsps butter (at cool room temperature and cut into 1inch pieces)

4 large eggs
1 1/3 cups sugar
3 tbsps all purpose flour
2 tsps grated lemon zest
2/3 cup freshly squeezed lemon juice (3 to 4 large lemons)
1/3 cup whole milk
Pinch of salt

Line a 9x13 pan with tin foil and lightly grease. In a mixing bowl combine the flour, powdered sugar, cornstarch and salt.  Add in the pieces of butter and cut in with a pastry blender or fork until crumbly. Press the mixture into the bottom of the pan and up the sides slightly. Refrigerate the crust for 20 minutes.  Heat oven to 350 while the crust is in the refrigerator.  Bake until the crust is golden brown, about 20 minutes.  While the crust is baking make the filling.  Whisk together the eggs, sugar and flour in a mixing bowl.  Whisk in the lemon zest, lemon juice and milk.  Pour the filling over the crust while it is still warm.  Reduce the oven heat to 325.  Bake for 20 - 35 minutes or until the filling is slightly firm to the crust. Cool the bars at room temperature.  Once they are cool, sprinkle with powdered sugar and cut.  

Wednesday, April 16, 2014

Falafel Pitas

I have made several falafel recipes over the past few years but none have been good enough to post!  When I made this a few weeks ago I knew I found the winner!  This recipe is adapted from Life Ambrosia.

1 small yellow onion
5 cloves garlic
1 (15 oz) can garbanzo beans (drained)
1 tsp salt
1 tsp dried oregano
1 tsp cumin
1/2 tsp baking powder
1 egg (beaten)
2/3 cup bread crumbs
oil for frying
4 pitas
shredded lettuce
diced tomatoes
tzatziki sauce

Place the onion and garlic in the food processor and pulse until finely chopped. Place the garbanzo beans in a mixing bowl and mash, add in the onion mixture, salt, dried oregano, cumin, baking powder and egg. Mix well.  Stir in the breadcrumbs until the mixture if firm but still able to be formed into balls.  Shape the falafel balls and slightly flatten them.  Heat 1/2 an inch of oil in skillet over medium heat.  Fry each ball until golden brown and remove to drain the excess oil off.   To make your pitas, grab the pita bread, add the falafel, shredded lettuce, tomatoes and tzatziki.

Monday, April 14, 2014

Greek Roasted Potatoes

We love any kind of roasted potatoes!  They are so simple to make and hardly every come out bad.  I have wanted to try some greek seasoned potatoes forever and have even put them on the menu plan several times but for whatever reason never made them.  This recipe is adapted from Janet Is Hungry.

5 large red potatoes
1/3 cup fresh lemon juice
2 cloves garlic, minced
1 tbsp dried oregano
1/2 tsp sugar
2 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground pepper

Heat oven to 400.  Wash the potatoes and slice into 1/4s or 1/8s depending on the size of the potatoes.  In a small bowl whisk together the lemon juice, garlic, oregano, sugar, olive oil, salt and pepper.  Pour over the diced potatoes and toss.  Lightly grease a cookie sheet.  Lay the potatoes on the cookie sheet in a single layer.  Bake for 30-40 minutes flipping every 10-15 minutes.  Remove from oven and serve.  

Friday, April 11, 2014

Banana Nutella Swirl Muffins

I made these muffins a few weeks ago when Gray came home with buy one get one free Nutella. Mmm...Nutella.  I made these yummy muffins which are slightly adapted from The Novice Chef.

2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 medium or 3 large over-ripe bananas (mashed)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/4 cup vegetable oil
2 tsp vanilla extract

Heat oven to 350.  Line muffin tin with liners and grease the liners so the muffins won't stick so badly.  In a medium size mixing bowl combine flour, baking soda, baking powder and salt.  In a large mixing bowl mis together the mashed bananas and sugars.  Beat in the eggs, vegetable oils and vanilla extract. Fold in the flour mixture until it is combined and there are no lumps.  Fill the muffin tins 3/4 of the way full.  Add a teaspoon of Nutella to each muffin, swirl in with a toothpick.  Bake muffins for 15 to 17 minutes or until they are cooked through.  Cool in muffin tin for 5 minutes before removing.  

Wednesday, April 9, 2014

Spinach and Mushroom Quesadillas with Pepper Jack

These quesadillas were so easy to make and they were super yummy.  I almost ordered these at a restaurant the week before so when I saw the recipe I decided to just make them a home.  This recipe was adapted from Five Heart Home.

1 tbsp olive oil
3 tbsp butter, divided
8 oz sliced mushrooms
1 clove garlic (minced)
6 flour tortillas
1 cup shredded pepper jack cheese
3/4 cup baby spinach leaves
Salt and freshly ground black pepper

Heat oil and 1/2 tablespoon of butter in a saute pan.  Add the mushrooms to the pan and stir to coat, cook for around 5 minutes or until most of the liquid is gone.  Put the remaining butter in the pan. Cooking the mushrooms for several more minutes, add the garlic and saute for 30 seconds then remove the mushrooms from the pan and season with salt and pepper.  Place 1/2 tablespoon of butter in the skillet then place a tortilla on top of the melted butter.  Layer 1/3 cup of pepper jack cheese, 1/4 cup of spinach leaves and 1/3 of the mushrooms.  Top with a another tortilla.  When the bottom tortilla has browned, carefully lift from the skillet.  Melt another 1/2 tablespoon of butter and flip the quesadilla to brown on the other side.  Once both sides of the quesadilla are browned, remove from skillet and slice with a pizza cutter.  Repeat until all 3 quesadillas are made.  Serve with sour cream and salsa if desired. 

Monday, April 7, 2014

Marlboro Man Sandwich

This is an old Pioneer Woman recipes that I have made a ton of times.  Not sure why it has taken me so long to share it.  This is one of my husband's absolute favorite sandwiches. We slightly adapt it by adding cheese.

1 Large Onion (sliced)
1 1/2 sticks Butter
2 lbs Cube Steak
Lawry's Seasoned Salt
1/2 cup Worcestershire Sauce
Franks Hot Sauce to taste
4 whole French/deli Rolls
4 slices Provolone Cheese

Melt 1/4 cup of butter in a skillet.  Saute the onions in the butter until tender. Remove and set to the side. Slice the cube steak against the grain and season with Lawry's seasoning salt.  Melt 2 more tablespoons of butter in the skillet. Add the meat to the skillet in a single layer.  Brown on both sides and add the worchestershire sauce, hot sauce and 2 tablespoons of butter to the skillet.  Add the onions back to the skillet. Butter the rolls and place under the broiler until they are slightly browned.  Place the steak mixture in the roll and top with cheese. Serve while warm. 

Friday, April 4, 2014

Triple Berry Banana Oatmeal Smoothie

I am addicted to oatmeal smoothies. I drink them every single morning for breakfast!  Here is one of my favorite blends!

1/2 cup old fashioned oats
1/4 cup yogurt
1 frozen sliced banana
1 cup frozen triple berry blend (strawberries, raspberries, blueberries)
1/2 -3/4  cup orange juice

Place the oats in the bottom of the blender then top with the frozen fruit, yogurt and 1/2 cup orange juice.  Blend it up, if it gets too thick add more orange juice.  Blend until it has reached the desired consistency then drink right away.  

Wednesday, April 2, 2014

Peanut Butter Chip Brownies

I love these brownies!  It has been years since I made them but they are one of my favorites.  The original recipe came from a friend back in college.  So yummy!

2 cups sugar
1 1/2 cups flour
1 cup butter
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 cup peanut butter chips

Heat oven to 350.  Grease a 9x13 baking dish.  Melt butter and combine with sugar.  Stir in flour, cocoa powder, baking powder and salt.  Beat the eggs in a small bowl then add to the other ingredients.  Stir in the vanilla extract.  Fold in the peanut butter chips.  Pour the batter in to the dish and bake for 25 to 30 minutes.