Monday, July 25, 2016
Last night my husband took our daughter on a walk in the neighborhood and they collected a bucket of fresh blackberries. My kids were astonished when he came home pulled out his own cookbook full of recipes he's collected and started making crepes. They filled the crepes with fresh blackberries and sweetened condensed milk then drizzled a little more on top. On some, we even sprinkled a little cinnamon on top. A wonderful dessert.
vanilla crepes with fresh blackberries (my husband)
1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter
sweetened condensed milk
sprinkling of ground cinnamon
In a blender, mix together the milk, egg yolks, and vanilla. Add the flour, sugar, salt and melted butter.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
Fill crepes with blackberries, sweetened condensed milk and a sprinkling of cinnamon.
Tuesday, July 19, 2016
Chicken Tinga Tacos. They just sound delicious, don't they? We LOVED them. Three musts that make these better than other tacos: the feta cheese sauce, the diced red onion and Tapatio sauce dashed over the top.
slow cooker chicken tinga tacos (i heart nap time)
2 pounds boneless, skinless chicken (I used frozen)
1 (14.5 ounce) can fire roasted tomatoes or Ro-tel tomatoes
1/2 diced onion
3-4 chipotle peppers in adobo sauce
1 teaspoon minced garlic
1 teaspoon taco seasoning
1/2 teaspoon salt
4 ounces cream cheese, softened (I used light)
3 tablespoons feta cheese (I used light)
1/2 lemon, juiced
whole milk, if needed
diced red onion
Place chicken breasts in the slow cooker.
In a blender, add the tomatoes, onion, peppers, garlic, taco seasoning and salt. Pulse 3 to 5 times. Pour over the chicken. Cook on High for 6 hours (if chicken is frozen) or until you are able to shred the chicken.
For the feta crema, stir the cream cheese, feta and lemon juice until smooth. Add milk if needed to thin it out.
Serve chicken tinga inside tortillas with your favorite toppings.
Wasn't sure how these would go over but we all enjoyed them very much! The creamy ceasar dressing over the top is an absolute must. Yum!
greek chicken burger (i heart nap time)
1 pound ground chicken
1/4 cup chopped red peppers
3 tablespoons feta cheese
2 tablespoons fresh chopped parsley
1 teaspoon minced garlic
1 1/2 teaspoon kosher salt
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
whole wheat buns, toasted
optional toppings: sliced red onions, sliced tomatoes, sliced cucumbers, spinach, lettuce, feta cheese
non-optional topping: Caesar dressing (our very, very favorite is Ken's Light Creamy Caesar)
Turn on the grill to medium heat.
Place the chicken, peppers, cheese, parsley, garlic, salt, oregano and pepper into a bowl. Stir until combined and then shape into 4 patties. Place on the grill and cook each side for 4 to 5 minutes, or until the inside is no longer pink.
Assemble your burger. Definitely drizzle Caesar dressing over the top.
Friday, July 15, 2016
I was looking for something easy and I found it. These pork chops are super tender and flavorful. The leftovers are just as tasty. It's so nice to come home from the pool to a meal that is ready. I love summer.
easy slow cooker pork chops (adapted from allrecipes.com)
1 cup chicken or beef broth
2 cloves garlic, minced
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
In a bowl, whisk together the broth, garlic, paprika, garlic powder, poultry seasoning, oregano and basil. Pour into the slow cooker. Place pork chops into the slow cooker, cover and cook on High for 4 hours.
Thursday, July 14, 2016
I know this recipe seems seasonably wrong to post but I needed something ready to eat after an afternoon at the lake. That, and I really wanted to try this recipe. It's a wonderful, easy recipe and the only thing I forgot was a sprinkling of Parmesan cheese over the top!
slow cooker healthy chicken and kale soup (adapted from Best Recipe Box)
2 large boneless, skinless chicken breasts (I used frozen)
1/2 medium onion, minced
2 large carrots, chopped
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon soy sauce
4 cups chicken stock
1 bunch kale, ribs removed and leaves chopped
Parmesan cheese, for serving
Spray your slow cooker with nonstick cooking spray. Add frozen chicken breasts. Add onion, carrots, chicken stock and seasonings. Put the lid on and turn the temperature to High. Allow to cook 6-8 hours. A few minutes before serving, add kale and let "wilt". Serve with a sprinkling of Parmesan cheese.
Wednesday, July 13, 2016
I loved this salad. It's one that will be great to pull out for meals and snacks. My kids didn't go for it but I had a feeling they wouldn't. More for me!
grilled chicken in lime avocado quinoa salad (adapted from Chatelaine)
2 cups water
1 cup quinoa
2 tablespoons olive oil
1/3 cup freshly squeezed lime juice, about 1 1/2 limes
1 tablespoon rice vinegar or cinder vinegar
1 teaspoon honey
1/4 teaspoon cumin
1/4 teaspoon salt
pinch of cayenne pepper
2 tablespoons chopped fresh cilantro
1 avocado diced
1 cup red bell pepper, diced
1/3 cup minced red onion
3 boneless, skinless chicken breasts
1/2 cup mozarella cheese, diced
3/4 cup broken, unsalted tortilla chips, broken (optional)
Preheat the grill on high.
Combine the water and quinoa in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 13 minutes. Remove from heat and let cool completely.
Whisk together the oil, lime juice, vinegar, honey, cumin, salt, cayenne and cilantro. Gently toss the avocado with the dressing and set aside.
Place the cooled quinoa, red pepper, red onion and avocado in a medium bowl. Gently toss and set aside.
Grill chicken breasts until they are done (I sprinkled mine with Pappy's garlic seasoning). Cube. Let the chicken cool then toss into the salad. Add the diced cheese. Serve on individual plates then sprinkle with tortilla chips, if using.
Saturday, July 9, 2016
When I asked my kids how this dessert rates on a scale of 1-10 my family shouted "10!". So there you have it. Look at the list of ingredients- you know it's good. It makes a big 9x13 pan! Thank you, Mr. Milton Hershey for inventing chocolate + peanut butter.
peanut butter layered dessert (the idea room)
1 box chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 cup chopped peanuts, divided
1 (8 ounce) package cream cheese, softened
1 cup peanut butter
1 cup powdered sugar
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 (16 ounce) tub frozen whipped topping like Cool Whip- thawed and divided
1/2 cup semisweet chocolate chips
4 1/2 teaspoons butter
1/2 teaspoon vanilla extract
In a medium sized mixing bowl, mix the cake mix, butter, milk and egg. Add 3/4 cup peanuts. Spread into a greased 9x13 baking pan. Bake at 350 degrees for 25 minutes. Set aside and cool.
In another mixing bowl, beat cream cheese, peanut butter, sugar, condensed milk and vanilla until smooth. Fold in 3 cups of the whipped topping then spread your mixture over the top of your chocolate crust. Top with the rest of the whipped topping and peanuts.
In a small microwave safe bowl, heat the chocolate chips and butter on high for one minute. It may take longer. Stir in vanilla until smooth. Drizzle over the top of your dessert.
Refrigerate for 1-3 hours before cutting.
Note: For the chocolate drizzle I chose to melt the butter and chocolate chips on the stove. I increased the butter to 3 tablespoons because that's what seemed right for me.