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{#58} Must Try Tuesday: February 28, 2012

Ohh....it feels like springtime is right around the corner.  We have had so much rain here in Texas that we just might get caught up on the drought we have been in for years.  I love seeing puddles all around and we have grass that is so green.  

I have been sitting around for weeks now recovering from surgery that I had earlier this month.  I love having all this time reading my favorite blogs but I am ready to get back into the kitchen and start cooking and baking again.

Here are some fabulous new recipes that I can't wait to try.  Enjoy!



Taco Won Tons

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Mini Pretzel Dogs

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Golden Oreo Truffles

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Red Velvet White Chocolate Fudge with Pecan Sandy Crust

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Mini Thin Mint Cheesecakes

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Samoa Cookie Caramel Brownies

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Lime Cranberry Muffins

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Whopper Chocolate Cake with Chocolate Almond Buttercream



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Chicken Saltimbocca with Artichoke Sauce

What's not to love about chicken wrapped in prosciutto? This recipe is courtesy of Sara Moulton, but I simplified it a bit.

Makes 4 Servings
Hands-On Time: 35 Minutes
Total Preparation Time: 45 Minutes

Suggested Accompaniments
spinach sautéed with garlic chips and couscous

Ingredients
4 boneless, chicken cutlets
12 large fresh sage or basil leaves (optional)
2 to 3 oz thinly sliced prosciutto
1/3 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 T extra virgin olive oil
1/3 c dry Marsala or sherry
One 14-oz can artichoke hearts
1 c Homemade Chicken Stock
T unsalted butter

Directions
Put 3 sage leaves on each chicken cutlet. Wrap a piece of prosciutto around each chicken cutlet; press until they adhere.

On a plate or in a pie dish, add the flour. Season the chicken with salt and pepper. Coat the chicken in the flour, shaking off the excess.

Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2-4 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.

Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.

Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.

My hubby and I found that there was a little too much artichoke in the sauce, so next time I think I'll add just half a can.
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Jalepeno Popper Chicken Breasts

How did I not think of this one? If you love jalepeno poppers, you'll love this chicken dish. It is so simple and only calls for three ingredients. This recipe is also courtesy of the Rachael Ray magazine.

1/4 cup chopped pickled jalepeno chiles
6 oz. room temperature cream cheese
2 skin-on, bone-in split chicken breasts

Mix jalepenos into cream cheese. Spread mixture evenly underneath chicken skin; season with salt and pepper. Bake on parchment-lined baking sheet at 400 degrees until cooked through. 30-35 minutes; crisp skin under broiler. (I didn't need to that final step. The chicken skin was pretty crispy just baking in the 400 degree oven.)
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Buttermilk Ranch Chicken

This recipe is courtesy of the Rachael Ray magazine. This chicken dish was very flavorful without having a sauce. I mean who isn't always looking for a new chicken recipe, right?

1 cup buttermilk
1/2 cup mayonaise
1/2 tsp. dried mustard
1 Tbsp. chopped fresh chives
1/2 tsp. dried dill
salt and pepper
4 thin cut chicken breast cutlets
2 Tbsp. olive oil

Combine all ingredients up to oil; marinate for 45 minutes or overnight. (I placed the marinade and chicken in a plastic storage bag in the morning and let it marinade all day until I was ready for dinner.)

In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through; about 7 minutes. Serves 4.
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Recipe: Quick and Healthy Homemade Potato Chips




I recently had surgery and my recovery involved doing as little as possible for four weeks.  Not so easy to do with three active children in the middle of the school year.  My sweet mother volunteered to take care of all of us.  I know it has been a lot of work for her, but the selfish side of me has enjoyed all the pampering and home cooked meals. While searching for some quick and healthy snacks to make for the girls after school treat, she came across this recipe at Eating Well for Microwave Potato Chips.  Chips that are not deep fried and quick to make...yes please!  The original recipe called for Yukon gold or red potatoes, but my mother made hers with sweet potatoes, purple fingerling potatoes and Idaho potatoes.  Not only were they colorful but they were so tasty.
 
I am always looking for ways to make my children's lunches and snacks a bit more healthier and this is a great alternative to processed over chemicaled bagged chips.  

Thanks Mommy for finding such a great healthy recipe.  Enjoy!



Quick and Healthy Homemade Potato Chips
{adapted from the original recipe by Eating Well}
Ingredients
  • 1 1/3 pound potatoes, unpeeled and scrubbed
  • 2 tsp olive oil
  • 1/2 tsp salt

Instructions
  1. Slice potatoes into very thin rounds.
  2. Toss the slices in a medium bowl with olive and salt to coat evenly.
  3. Coat a large micro-wave proof plate with cooking spray. Arrange some potato slices in a single layer on the plate.
  4. Microwave, uncovered, on High until some slices start to brown, about 2 to 3 minutes (depending on the potato thickness and microwave power).
  5. Turn the slices over and continue microwaving until they start to crisp and brown around the edges, another 2 to 4 minutes. Check frequently and rearrange slices as needed to prevent scorching.
  6. Transfer the chips to another plate and allow to cool completely. The chips will crisp more as they cool.
  7. Repeat with remaining slices.
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{#57} Must Try Tuesday: February 21, 2011

I had surgery a couple of weeks ago and I am still recouperating so I have had some time to read my favorite blogs and of course pin.  Once I am back on my feet, I can't wait to give these a try.  Enjoy!



Pixie Stick Cupcakes

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Cinnamon-Apple Cake

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Strawberry Nutella Muffins

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Buffalo Chicken Pot Pies

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Cheddar, Beer and Mustard Pull-Apart Rye Bread

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Double Chocolate Toffee Bread

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Pecan Crusted, Bleu Cheese and Bacon Stuffed Chicken Breasts

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Banana Bread Bars







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Slow Cooker Ropa Vieja

I have decided to make my life easier by making one Crock Pot recipe a week. I love this Cuban dish and I love it even more when I can just throw everything in my Crock Pot and forget about it. I love the olives that are added to this dish at the end. I have never had this in ropa vieja (translation = old clothes), but I like the brinyness it adds. Serve over white or yellow rice. Another Food Network Magazine recipe.

Ingredients
• 1 15-ounce can crushed tomatoes
• 3 tablespoons ketchup
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 jalapeno pepper, thinly sliced (with seeds)
• Kosher salt
• 1 1/2 pounds skirt steak or flank steak (I prefer skirt)
• 2 bell peppers (1 red, 1 green), sliced 1/2 inch thick
• 1 small onion, thinly sliced
• 3 tablespoons chopped pimiento-stuffed green olives, plus 1 tablespoon brine from the jar
• Cooked white rice, for serving

Directions
Combine the tomatoes, ketchup, vinegar, garlic, cumin, jalapeno and 3/4 teaspoon salt in a 5-to-6-quart slow cooker. Add the steak, bell peppers and onion and toss to coat. Cover and cook on low, undisturbed, 8 hours.

Uncover and skim off any excess fat. (I accidentally forgot to do this step. Or did I? I didn't really notice a lot of fat hanging out on the surface anyway.) Coarsely shred the meat with 2 forks, then stir in the olives and olive brine. Serve over rice.

Per serving: Calories 464; Fat 16 g (Saturated 6 g); Cholesterol 83 mg; Sodium 837 mg; Carbohydrate 39 g; Fiber 4 g; Protein 38 g
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Blackened Salmon with Blue Cheese Sauce

I am always looking for salmon recipes. I love the fish, but sometimes it can end up dried out. This recipe keeps salmon nice and moist while adding a little heat. I used my trusty cast-iron skillet because, well, it's perfect for blackening, but any oven-safe skillet will do here. The blue cheese sauce is equally good over roasted potatoes and roasted asparagus. I have offered two blue cheese sauces below. One is original to the recipe, while the other is a healthier one, which I used. Recipe courtesy of The Food Network.

Ingredients
• 1 tablespoon Italian seasoning
• 1 teaspoon cracked black pepper
• 2 tablespoons paprika
• 2 tablespoons salt
• 1 1/2 tablespoons cayenne pepper
• 2 tablespoons butter
• 1 tablespoon grapeseed oil, for frying
• 4 (6-ounce) portions skinless and boneless salmon fillets

Blue Cheese Sauce:
• 1/4 cup white wine
• 1/2 cup heavy cream
• 3/4 cup blue cheese crumbles

Directions
Preheat oven to 400 degrees F.

In a small bowl, combine the Italian seasoning, black pepper, paprika, salt, and cayenne. Season each piece of fish with the rub.

Heat a large skillet over medium-high heat and add the butter and oil. Once the butter has melted, add the fish and cook about 2 minutes per side.

Transfer the whole pan to the oven and cook for another 4 to 6 minutes.

For the sauce:
Place the white wine into a medium saucepan and reduce by half. Add the heavy cream and allow to reduce. Add the blue cheese and whisk until smooth. Serve on top of the salmon.

Lighter blue cheese sauce:
Mix equal amounts of blue cheese crumbles and lowfat butter milk. Stir with a fork while breaking up the blue cheese, until smooth. Add a splash of worchestershire sauce and a spoonful or so of light sour cream, if it needs a little thickening.
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Cheesy Hash Brown Bake

This might just be the most perfect dish for leftover chili. During the Fall/Winter, my husband makes chili about half a dozen times. He always makes a ton and we have leftovers for the entire week. Sometimes we top baked potatoes with leftovers or make chili dogs, but this might be our new fave. So the next time you have leftover chili, try this quick and easy dish. Recipe courtesy of Everyday Food.

4 cups leftover chili
1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
4 ounces cheddar cheese, shredded (1 cup)
1/4 cup finely chopped cilantro
Coarse salt and ground pepper

Directions
1. Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.
2. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.
3. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
Cook's Note
You can also make this in a 2-quart baking dish. Bake in an oven heated to 425 degrees for 40 to 45 minutes. Cover with aluminum foil if the top browns too quickly.
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{#56} Must Try Tuesday: February 14, 2012

I am keeping it simple this week....lots of yummy goodness to get to!

Have a great week!  Enjoy!



Fudgy Chocolate Chip Toffee Bars

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Homemade Snicker Bars

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Pistachio White Chocolate Chip Cookies

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Pretzel Crusted Honey Mustard Chicken Tenders

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Oatmeal Cookie Pancakes

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Spicy Fried Rice with Cashews

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Homemade Crunchwrap Supreme



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Recipe: {Bread Maker} Pretzel Rolls



Hello.  My name is Wende and I am addicted to Pinterest.  It has been minutes since my last pin. 

I came across this pin for the most amazing looking pretzel rolls. They looked so yummy that I had to make the right away.  Now, these rolls have a few extra steps, but they are worth every extra step!  The rolls are the perfect pretzel texture on the outside and soft goodness on the inside.  I made some with salt and some without and my family preferred the salted version better.  We couldn't wait to try these, so as soon as they came out of the oven, we were ready to make them into sandwiches.  Who knew a plain ham and cheese could taste this good all because of a pretzel roll?  

Enjoy!


Pretzel Rolls
Ingredients
  • 1 1/2 cups warm water
  • 1 pkg yeast (or 2 1/4 tsp)
  • 2 tsp sugar
  • 4 tbsp butter, melted
  • 2 tsp salt
  • 4 to 4 1/2 cups flour
  • 1/4 cup baking soda
  • 1 egg, lightly beaten
  • Kosher or pretzel salt

Instructions
  1. Pour warm water in bread machine pan.
  2. Add yeast and sugar and allow to proof, about 15 minutes. It will be foamy when it is ready.
  3. Add melted butter, flour and salt.
  4. Set the cycle to dough.
  5. Line a baking sheet with parchment paper.
  6. Once the cycle is complete, pour the dough out onto a floured surface.
  7. Knead a few times then cut into 18 pieces, about 2 ounces each.
  8. Pull the sides up, bringing them to the middle and pinch together to form a ball.
  9. Flip the ball over, pinched side down. Cup your hand over the dough and roll it into a smooth ball between your hand and work surface.
  10. Place the dough onto the baking sheet, cover and allow to rise for about 30 minutes.
  11. After 15 minutes, bring two quarts of water to boil.
  12. Preheat oven to 425 degrees.
  13. Once the 30 minutes are complete and the water has come to a boil, add the baking soda to the water. Turn the heat down so the water is simmering.
  14. Place the dough, one or two at a time, into the water.
  15. Cook on each side for 30 seconds.
  16. Remove from the water with a slotted spoon allowing as much water to drain off of the dough ball.
  17. Once all the balls have been cooked in the water bath, brush each one with the beaten egg. Sprinkle with salt.
  18. Place in the oven for 15 to 20 minutes.
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Linked To:
*My Sweet and Savory: Meatless Mondays
*The Southern Institute: Creative Me
*Boogieboard Cottage: Masterpiece Monday
*Mrs. Happy Homemaker: Makin' You Crave Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen 
*The Sweet Spot: Recipe Party Time
*A Southern Fairytale: Mouthwatering Monday
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Flour Me With Love: Mix It Up Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's A Blog Party: Delicious Dishes
*Two Maids a Milking: Two Maids a Baking
*Mandy's Recipe Box: Totally Tasty Tuesday
*33 Shades of Green: Tasty Tuesday
*Permanent Posies: Tuesday Tasty Tidbits
*Reasons to Skip the Housework: Tuesday Time Out
*Chef in Training: Tuesday Talent Show
*From Mess Hall to Bistro: Made From Scratch Tuesday
*Bizzy Bakes: Bake with Bizzy 
*My Girlish Whims: Your Whims Wednesday
*Turning the Clock Back: What's Cooking Wednesday
*This Chick Cooks: These Chicks Cooked
*Mom on Timeout: Taking A Timeout Thursday
*Miz Helen's Country Cottage: Full Plate Thursday
*Stuff and Nonsense: Fridays Unfolded
*A Little Nosh: Tastetastic Thursday
*The 36th Avenue: Let's Party
*Tidy Mom: I'm Lovin' It
*Simply Sweet Home: Friday Favorites
*Blissful and Domestic: Feature Friday Linky Party
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*Rattlebridge Farms: Foodie Friday 
*21st Century Housewife: Gallery of Favorites
*Happy Hour Projects: Freestyle Friday
*Country Momma Cooks: Link and Greet
*Inside BruCrew Life: Trick or Treat
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Recipe: Heart Shaped Tortilla Chips


One day as I was browsing (really obsessing) on Pinterest for some cute ideas for my kid's lunch on Valentine's Day, I came across these super cute and super easy heart shaped tortilla chips.  Cute...right?!  Better yet, they are not fried and chemicled up, they are baked in the oven.  I can't wait to surprise my girls with these heart chips!


Heart Shaped Tortilla Chips

Ingredients
  • Corn tortillas
  • olive oil
  • kosher salt

Instructions
  1. Preheat oven to 350 degrees.
  2. Lay tortillas out and use a heart shape cookie cutter to cut shapes.
  3. Place on a cookie sheet.
  4. Sprinkle tortillas with salt.
  5. Bake for about 10 minutes or until golden brown and crisp.
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Crazy Cooking Challenge: Coca-Cola Fudge Cake




It's that time again...Crazy Cooking Challenge time!  This month the challenge is chocolate cake....yummy!  I really wanted to try something different so I searched and searched.  My search came up with all kinds of interesting chocolate cake recipes.  I almost made a Nutella chocolate cake but I ended up making this most delicious cake recipe on The Red Kitchen Project blog. It is a copycat of the cake served at Cracker Barrel.  I have not had the cake there because I am always stuffed after eating their yummy goodness but this cake will be tried the next time I eat there.

My family loved this cake!  It was rich, moist and very chocolaty.  I made the cake in a 9x13" pan.  When the cake came out of the oven and cooled a bit, I took a lollipop stick and poked lots of holes in it.  I then poured the icing over the cake and allowed it to sit overnight.  When I cut into the cake, there was a nice fudge-like bottom to the cake from the icing seeping through the holes.

I will be making this cake again because it was just that good.  Enjoy!

Coca-Cola Fudge Cake
{adapted from the original recipe by The Red Kitchen Project}
Ingredients
    Cake
    • 1/2 cup buttermilk
    • 1 cup coca-cola
    • 2 cups AP flour
    • t tsp baking soda
    • 1 cup butter, softened
    • 2 tsp vanilla
    • 1/2 cup cocoa powder
    • 2 eggs
    • 3/4 cup chocolate chips
    • 3/4 cup mini marshmallows
    Frosting
    • 1/2 cup butter
    • 1/2 cup coca-cola
    • 1/3 cup cocoa powder
    • 1/2 cup chocolate chips
    • 3 cups powdered sugar
    • 1 tsp vanilla

    Instructions

    Cake
    1. Preheat the oven to 350 degrees.
    2. Spray a 9x13" pan with non-stick spray.
    3. In separate measuring cups, measure the buttermilk and soda. Once the foam from the soda has dissipated, combine the two and set aside.
    4. In a small bowl, whisk together flour and baking soda; set aside.
    5. In a mixing bowl, beat the butter and sugar until light and fluffy.
    6. Add the vanilla and cocoa powder and beat until combined.
    7. Add the eggs and slowly add the buttermilk and soda, beating until well mixed.
    8. Add the dry ingredients and mix just until incorporated.
    9. With a spoon or spatula, fold the marshmallows and chocolate chips into the batter.
    10. Pour the batter into the prepared pan and bake for 30 to 35 minutes or until the center is no longer "jiggly."
    11. Remove from oven and allow to cool at least 20 minutes before frosting.
    12. Using a skewer or lollipop stick, poke lot of holes in the cake.

    Frosting
    1. Combine butter, soda, cocoa powder and chocolate chips in a saucepan over low heat; stirring constantly.
    2. Once the chocolate is melted, add the powdered sugar one cup at a time, stirring well until blended.
    3. Pour the warm frosting over the cake and allow to set for 30 minutes, preferably overnight.
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    Linked To: 
    *Dining with Debbie: What's Cooking Wednesday
    *This Chick Cooks: These Chicks Cooked
    *Bizzy Bakes: Bake with Bizzy
    *Crazy for Crust: Crazy Sweet Tuesday
    *From Mess Hall to Bistro: Made from Scratch Tuesday
    *It's A Keeper: It's A Keeper Thursday
    *Talking Dollar and Cents: Sweet Temptations
    *Momnivore's Dilemma: Creative Juice Thursday
    *Miz Helen's Country Cottage: Full Plate Thursday
    *Somewhat Simple: Strut Your Stuff
    *Something Swanky: Sweet Treat Thursday
    *A Glimpse Inside: Catch a Glimpse
    *Mom on Timeout: Taking a Timeout Thursday
    *A Creative Princess: It's a Party
    *Simply Sweet Home: Friday Favorites
    *Alli-n-sons: Sweet Tooth Friday
    *Happy Hour Project: Freestyle Friday
    *A Little Nosh: Tastetastic Thursday
    *Bacon Time with the Hungry Hungry Hippo: Anything Goes
    *Rattlebridge Farm: Foodie Friday
    *Gingerbread: Sweet Saturday
    *Raising Oranges: Handmade 52
    *A Well-Seasoned Life: Sweet Indulgences Sunday
    *I Heart Naptime: Sundae Scoop
    *Nifty Thrifty Things: Nifty Thrifty Sunday
    *Simply Klassic Home: Simply Klassic Sunday
    *Flamingo Toes: Think Pink Sundays
    *Everyday Mom's Meals: Church Supper 
    *Two Maids a Milking: Two Maids a Baking
     




     





















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