Monday, September 18, 2017

Black Bean Layer Dip

This layer dip is a fun twist on a classic! I loved using the black beans and it gave the dip an overall fresher flavor in my opinion. It's perfect for tailgating or watching a football game at the house!

16oz black beans
2 cloves garlic
2 tsp lime juice
3/4 tsp chili powder
1/4 tsp salt
1 1/2 cups guacamole 
1 cup sour cream
1 cup pepper jack cheese
1 1/2 cups cheddar cheese
2 roma tomatoes (diced)
1/4 cup sliced black olives

Drain the black beans and place in the food processor with the garlic, lime juice, chili powder and salt. Place in the bottom of a 8x8 baking dish. Spread the guacamole over the black bean layer. In the food processor place the sour cream and and pepper jack cheese until smooth. Layer over the guacamole. Top with cheddar cheese then tomatoes and black olives. Refrigerate for at least 1 hour before serving. 

Friday, September 15, 2017

Apple Fritter Monkey Bread

It's fall!!!! That means it's finally time for all things apple and pumpkin and soups and chowders and all of my favorite types of food! This monkey bread is the perfect Saturday morning breakfast treat!This recipe is adapted from Pack Momma.

2 16oz cans flaky refrigerated biscuits
2 granny smith apples (diced)
2 cups brown sugar
2 tbsp ground cinnamon
1/2 cup butter (melted)
1/4 tsp salt
1 cup powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt  pan.  In a small bowl whisk together the brown sugar, cinnamon and salt. Cut each biscuit in 4 equal parts. Place 1/4 of the diced apple into the bottom of the pan. Dip each piece of biscuit into the butter then into the brown sugar mixture. Layer 1/4 of the biscuits then 1/4 of the apples until it the biscuits and apples are all in the pan. Bake for 35-40 minutes. Remove from oven and let sit for 10 minutes. While the monkey bread is cooling, whisk together the powdered sugar, milk and vanilla extract.  Flip the monkey bread onto a serving place then drizzle with glaze and serve.

Wednesday, September 13, 2017

Quick and Easy Chicken Lo Mein

This is officially one of my new favorite dinners.  I'm a harsh critic on my own cooking and it takes a lot for me to exclaim "oh this is so good" after just one bite. But this had me at first bite and I know I will be making it a lot! The great thing is you can use whatever veggies your family likes, I used onion, mushrooms, red, yellow and orange peppers. But it would be so great with broccoli, carrots, sugar snap peas, bok choy, so many things! I used lo mein noodles from the freezer section but really any will work!

2-3 boneless skinless chicken breasts (cut into bite size strips)
4 cups sliced or diced vegetables
1 tbsp olive oil
21 oz Lo Mein noodles
1/2 cup soy sauce
1/4 cup chicken stock
1 tbsp honey
1 tbsp brown sugar
1/4 tsp ground ginger
1 tsp minced garlic
2 tbsp cornstarch

 Heat a skillet over medium heat with oil. Saute the chicken until it is cooked through, remove from heat and set to the side. Add the vegetables to the pan and saute. Cook the lo mein noodles according to directions on the package and set to the side. Whisk together the soy sauce, chicken stock, honey, brown sugar, ground ginger, garlic and cornstarch. Once the vegetables are tender stir in the noodles, chicken and sauce. Toss it all together. When the sauce begins to thicken, remove from heat and serve.

Monday, September 11, 2017

Red Velvet Surprise Cupcakes

I needed to take something sweet to small group the other week and these were perfect! They were easy to throw together and they were easy to transport in the car! They turned out great and might be a new favorite around here!

2 1/2 cups flour
1 1/2 cup sugar
2 tsp unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
2 eggs
1 cup vegetable oil
1 cup buttermilk
1 tsp white vinegar
1 tbsp vanilla extract
1 tbsp red food coloring

Cream Cheese Filling
8oz cream cheese
1/3 cup sour cream
1/4 cup sugar
1 tsp vanilla extract

Heat oven to 350. Line with cupcake liners.  Whisk together the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, buttermilk, white vinegar and vanilla extract. Using a hand mixer pour the wet ingredients into the dry ingredients and mix. Add the red food coloring and mix until combined. Fill the cupcake liners halfway with cupcake batter. Drop in 1 tablespoon of cream cheese filling. Bake for 15-18 minutes or until the cake is cooked through. Remove from oven and let cool for 10 minutes before removing from pan to continue cooling.

Friday, September 8, 2017

Grilled Brown Sugar Chili Pork Tenderloin

Easy, delicious, flavorful! That perfectly sums up this grilled pork tenderloin. This was Gray's pick for his birthday dinner and it was a great pick! This recipe is adapted from Katie's Cucina.

2 pork tenderloins
2 tbsp chili powder
2 tbsp brown sugar
1 tsp paprika
1/4 tsp cinnamon
2 tbsp olive oil

In a bowl combine the chili powder, brown sugar, paprika and cinnamon. Rub the olive oil over the pork tenderloin then rub the chili powder mixture into the pork tenderloin. Heat grill over medium high heat and grill for 10 minutes on each side or until the pork tenderloin is cooked through. Remove from grill and let rest for 10 minutes before slicing.

Wednesday, September 6, 2017

Creamy Margherita Pasta

Pasta pasta pasta. My two year old loves pasta. Almost every night she asks if we are having pasta and if I say yes it's met with cheers! This creamy cheesy pasta was delicious! This recipe was adapted from Carlsbad Cravings.

1lb penne pasta
2 tbsp olive oil
2 tbsp butter
1/4 cup onion (chopped)
6 roma tomatoes (chopped)
4 cloves garlic (minced)
1/4 cup flour
1 1/2 cup chicken broth
1 1/2 cup milk
2 tsp chicken bouillon
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
2 oz cream cheese
1/2 cup chopped basil

Cook the pasta according to directions and drain,  reserve 1 cup of pasta water. Melt the butter and oil over medium low heat in a large skillet. Turn the heat up to medium and saute the onion and half of the tomatoes for 5 minutes. Stir in the garlic and cook for 30 second. Stir in the flour and cook for 2 minutes. Turn the heat to low and whisk in the chicken broth then milk until the sauce is smooth. Turn the heat back up to medium and bring to a simmer. Stir in the chicken bouillon, dried parsley, dried oregano, salt and pepper. Keep stirring until the sauce has thickened slightly. Turn the heat down and add the cream cheese then stir in the parmesan cheese and mozzarella until smooth. Stir in the remaining tomatoes and fresh basil. Toss with the pasta. If the sauce has thickened too much then thin out with the pasta water until the constancy is right.

Monday, September 4, 2017

Garlic Cream Cheese Mashed Potatoes

Mashed potatoes might be on of my most favorite things ever. And garlic might be one of my most favorite things ever. These mashed potatoes were super creamy and amazing! This recipe was adapted from Coco and Ash.

2lbs potatoes
10 large garlic cloves (peeled)
8oz cream cheese
1/2 cup butter
1 1/4 cup milk
1 tsp salt
1/2 tsp black pepper

Peel the potatoes and cut into big cubes. Fill a large pot with water and place the potatoes and garlic in the pot. Bring to a boil then continue to boil for 25 minutes or until the potatoes are tender. Drain the potatoes and garlic of the water then add the cream cheese, butter, 3/4 cup milk, salt and pepper. Mash with a potato masher and add the remaining milk as you mash. Once the potatoes have reached your desired constancy, serve.

Friday, September 1, 2017

Lemon Sour Cream Pound Cake

This was Gray's choice for his birthday dessert this year and I have to say it was super good. The lemon flavor in the pound ca ke wasn't overwhelming and the glaze had just the tartness that it needed to add to the cake. I love that it uses all fresh lemon juice. This recipe was adapted from Chocolate Chocolate and More.

3 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 cup butter (room temperature)
3 cups sugar
6 eggs
1/3 cup lemon juice
2 tsp grated lemon peel
1 cup sour cream

3 cups powdered sugar
1/3 cup lemon juice

Grease a pound cake pan. Heat oven to 325. Sift together the cake flour, baking powder and salt. In a stand mixer beat the butter until fluffy. Add in the sugar one cup at a time letting it fully combine before moving on to the next cup. Add the lemon juice and lemon peel. With a spatula fold in the flour and then the sour cream. Place the cake batter into the greased pound cake pan. Bake for 1 hour and 20 minutes. Remove from oven and let cool for 10 minutes then flip on a plate to let finish cooling. Once the cake had cooled whisk together the powdered sugar and lemon juice. Pour over the cake and let sit for at least 30 minutes before serving.

Wednesday, August 30, 2017

Grilled Brown Sugar Balsamic Chicken

I love an easy grilled chicken recipe and this one was perfect and so flavorful! My kids devoured all of theirs and were asking for more even though there wasn't any more! This recipe is from Delightful E Made.

3-4 boneless skinless chicken breasts
1/2 cup balsamic vinegar
1/3 cup olive oil
3 tbsp brown sugar
2 tsp minced garlic
1/2 tsp ground pepper
1/2 tsp salt

Whisk the balsamic vinegar, olive oil, brown sugar, garlic, pepper and salt together. Place the chicken in a ziploc bag and pour the marinade over the chicken. Let marinate for 3-8 hours. Grill chicken over medium heat 6-8 minutes on each side or until the chicken is cooked through. 

Monday, August 28, 2017

Cinnamon Pancakes

Pancakes are always a hit with my family and these cinnamon pancakes were a perfect twist on the classic! With school starting today this is the perfect breakfast or even better, easy weeknight dinner!

2 cups flour
1/2 cup sugar
3 tbsp cream of tarter
2 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/2 cups milk
2 eggs
1/2 cup butter (melted)

Whisk together flour, sugar, cream of tarter, cinnamon, baking soda and salt. Stir in the milk, eggs and melted butter.  Heat an electric skillet to medium heat. Place 1/2 cup of pancake batter into the skillet. When the batter starts to bubble, flip the pancake. Repeat with remaining batter and serve with butter and syrup.