August 21, 2012

My Best 15 out of 100 Posts

Since yesterday's post was my 100th, I thought I'd share some of my all-time favorite recipes. 

These are recipes that I make all the time or I just think are amazing.

Try them out for yourself!
Cocoa Berry Cream French Toast
I make this ALL. THE. TIME. And it gets better every time I eat it.
I'm proud of this little baby because well, it's just plain yummy.
Cheesy Garlic Bread Swirls
These rolls are everything that's good about life. You'd be silly if you didn't try them today.
Monterey Jack BBQ Burgers with In 'n Out Sauce
These burgers are so flavorful and what's better than some homemade In 'n Out sauce on top?
Thai Peanut Noodles
This is the EASIEST recipe ever and so delicious. Great for when you're in a fix for a a dinner idea.
Caesar Pasta Salad
I love this because it takes on a fun new twist with good old caesar salad. The pasta just gives it something extra.
Stuffed Pizza Rolls
I am a pizza fan through and through so I absolutely love that these are bite-sized pieces of pizza goodness.
Healthy Baked Sweet Potato Fries
We've made these so many times in our house it's ridiculous. They're just so good. That's all.
Cake Batter Blondies
I have a feeling this is going to be my go-to dessert for every occasion! LOVE these.
Mini Corn Dog Muffins
I can't say enough about my corn dog obsession and these are the apple to my eye. My goodness I love them!
Key West Grilled Chicken with Cilantro-Lime Cauliflower Rice
I just found this recipe, but I love everything about it. Especially the cauliflower rice. Isn't that such an awesome idea?
Fettuccine Carbonara with Roasted Tomatoes
I had never had carbonara until I tried this recipe, but I absolutely love it. This is another easy go-to recipe.
The roasted tomatoes put it over the top.
Best Pizza Dough
I've never tried any other pizza dough recipe because I think this one's the best.
Mainly because it doesn't need to rise and I honestly use it for everything!
Pasta with Cilantro-Peanut Pesto
This is a new recipe to me, but I've already made it a few times. So easy and so flavorful! Love the twist on the pesto!
Laurie's Creamy White Chili
This is such an easy and flavorful recipe that I honestly make ALL the time during soup season.
Love the kick the green chilies give it!
Sweet and Sour Chicken
This is one of my absolute favorites.
It seems time intensive at first, but once you've made it a couple of times you won't stop!
I love that it's baked and not fried!

August 20, 2012

Chicken Piccata

I don't know if you guys have ever had Cheesecake Factory's Chicken Piccatta, but it is absolutely amazing!

I had it about a month ago and I had to find a recipe for it.

This recipe comes from none other than a simple Google search and I was one happy camper when I found it.

Chicken Piccata
Slightly Adapted from No Recipes
2 large chicken breasts
1/2 cup flour
3 Tbsp. vegetable oil
3 Tbsp. lemon juice
1 cup chicken broth
1 tsp. honey
2 Tbsp. butter, cut into small pieces
2 Tbsp. fresh parsley, minced
2 Tbsp. capers (you can find these in a bottle in the canned vegetables aisle)
1 tsp. lemon zest, finely zested
8 oz. angel hair pasta
1. Prepare angel hair pasta as directed on the package.
2. Use a sharp knife to slice each chicken breast in half. You should end up with four thin fillets that are mirror images of each other. If you don't have a sharp knife or aren't too confident with your knife skills, you can also put the breast in a large Ziploc bag and pound with a mallet until it's about 1/2" thick.

 3. Put the flour into a shallow bowl. Generously salt and pepper the chicken, then dredge it in the flour to give it a light coating. Hold the chicken in the air and tap it a few times with your other hand to dust off excess flour. 

 4. Add the oil to a frying pan and heat over medium heat until the oil shimmers and is hot, but not smoking. Place two pieces of chicken in the pan and fry undisturbed until you start seeing the edges start turning a tan color (about 2 minutes). Flip the chicken over to brown the other side.
5. Transfer the cooked chicken to a plate, then fry the other two cutlets. 

6. To make the sauce, drain out all but a tablespoon of oil, add the chicken stock and then let this boil down until there is almost no liquid left. Add the lemon juice and honey and then stir in the butter. Turn off the heat and then add the parsley, capers and lemon zest. Place each piece of chicken over a small bed of pasta and pour the sauce over the chicken. Serve immediately.

August 17, 2012

Food Link Friday: It's a Cake Walk

I guess in honor of my birthday last week,
I thought I'd share some of my favorite cake recipe ideas that are surfing around the web. Yummy.
No-Bake Butterfinger Pretzel Cheesecake
I've honestly had this recipe on file for WAY too long. I NEED to make this ASAP.
The butterfinger/pretzel crust sounds phenomenal.
Fresh Strawberry Cake
I've honestly been wanting to try this for two years now. I best get baking before strawberry season is over!
Lemon Buttermilk Sheet Cake
This cake looks decadent and oh so creamy and moist. Mmm. Mmm. Must make this soon.
S'mores Cake
Can you say sinful? As a proud s'mores lover this cake is definitely calling my name! Graham cracker cake? Get out!
Oreo Stuffed Bundt Cake
I don't know how you can go wrong with Oreo anything really. This cake looks so dreamy!

August 16, 2012

Double Bean Burgers with Avocado Cilantro Cream

If I'm going to be honest here, I've never been much of a hamburger lover, until I got pregnant, so when I found this recipe for a bean burger, I jumped right on it.

I think what really got me though was the avocado cream that was slathered on top. I kid you not, but whenever the word cream or creamy is correlated with food I cannot help myself. This also applies to lotion and perfume scents, but we don't eat those so that's irrelevant.

Anyway, I live by the motto that "the sauce is the boss" and in this case, the avocado cilantro cream sauce really IS the boss. And the burgers are so packed with flavor that the thoughts of the meat that you're NOT eating won't even cross your mind.

Short story here is...try these.
Easy Double Bean Burgers
Adapted from How Sweet It Is
Makes 6 burgers
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
1 large egg + 1 large egg white, lightly beaten
1/2 cup panko bread crumbs
3 Tbsp. olive oil
3 Tbsp. fresh cilantro, chopped
1 tsp. garlic, minced
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 hamburger buns, toasted if desired

1. In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, onion powder, salt and pepper, mixing to combine.
2. In a smaller bowl, lightly beat eggs and add in 1 Tbsp. olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed.
3. Separate the beans into 6 equal sections and form patties.
4. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on buns!

Avocado Cilantro Cream
2/3 cup sour cream
1 avocado, chopped
3 Tbsp. cilantro, chopped
1/4 teaspoon salt
pinch of pepper
1. Add cilantro and avocado to a *food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired.

*If you don’t own a food processor, simply mash avocado with a fork or potato masher until smooth and stir in other ingredients to combine.

August 10, 2012

Food Link Friday: Fruity Tootie Summer

Here are some fun fruity treats to make before summer is over!
Homemade Strawberry Shortcake
I've always wanted to like strawberry shortcake, but angel food cake has never done it for me.
These however have my mouth watering!
Frozen Coconut Limeade
I have an extreme weakness for any icy coconut flavored treat so this is definitely calling my name!
Slushy Peach Punch
Gotta love me some summertime peaches! This drink sounds so refreshing!
Strawberry Cheesecake Ice Cream (No Ice Cream Maker Required!)
I've made an ice cream like this before, but this flavor combination sounds so yummy!
Raspberry Quesadillas
What a different, but fantastic idea! Why not?

August 9, 2012

Mini Puffed Oven Pancakes with Berry Sauce

I've always really loved German Pancakes so I just had to try these. 

You'll need a little mini muffin pan, which in my opinion has a lot of versatility in the kitchen.

Remember these? Oh, and don't forget these.

Anyway, this is a great recipe and I love the little portion sizes. So yummy.
Mini Puffed Oven Pancakes with Berry Sauce
Source: Our Best Bites
Yields: 24 mini muffin pancake puffs
1/2 cup flour (*see note below)

3/4 cup milk

2 eggs

1/8 teaspoon salt

2-3 tablespoons butter, melted

powdered sugar

Berry Sauce

6 large frozen or fresh strawberries

3 tablespoons berry jam

optional: sugar if needed, to taste

1. Place mini muffin pan in oven and heat to 400 degrees.
2. While oven is heating, place flour, milk, eggs and salt in a blender and blend until smooth.
3. Carefully remove the pan from the oven (don’t forget it’s hot!) and quickly spray the wells with non-stick spray, or brush with melted butter.
4. Fill muffin wells 3/4 full with batter.
5. Place pan in oven and bake for 15-20 minutes, until puffed and slightly golden on top.
6. Remove puffs and place on plate or platter. Drizzle with melted butter and sprinkle with powdered sugar. Drizzle with berry sauce and top with cool whip or whipped cream, or serve with sauce and/or maple syrup for dipping.

Quick and Easy Berry Sauce
If using frozen berries, place berries and jam in a microwave-safe bowl and heat for about 1 minute. Use a fork to stir and mash everything together (cut strawberries if necessary), or place everything in a blender and pulse a few times until desired consistency is reached. Add sugar to taste for sweetness and a few teaspoons of water or juice only if needed for consistency.

August 8, 2012

Cake Batter Blondies

So I've been meaning to post about these bad boys for over a month now, but I hadn't had a chance to take a picture of them til now. Each time I've made these I've taken them to some sort of get together and they are always a hit and now my go-to dessert.

So easy and so rewarding.
You have to be absolutely crazy if you don't like these. I mean come on, cake in a condensed form and slightly gooey in the middle? Yum.

And the white chocolate chips put these over the top. I can't wait to try them with other cake flavors.

Cake Batter Blondies
Slightly Adapted from The Girl Who Ate Everything
1 (18.25 ounce) box white cake mix (or use Funfetti cake mix and don't add sprinkles)
1/4 cup canola or vegetable oil
1 egg
1/4 -1/2 cup milk
1/4 cup sprinkles
1/2 cup white chocolate chips

1. Preheat oven to 350 degrees F.
2. Combine first four ingredients in a large bowl.
3. Add the milk slowly adding between 1/4 and 1/2 cup. Start with 1/4 cup and add up to 1/2 cup total. You want to cake batter to be as dense and thick as possible for a chewy blondie so try to use the least amount that you can.
4. Mix in the sprinkles and white chocolate chips.
5. Pour into 8 x 8inch greased baking pan, sprinkle a few more sprinkles on top and bake for 25-30 minutes until edges are just turning brown. The blondies will still be gooey in the middle just out of the oven but after they've completely cooled they will be perfectly chewy and soft.
6. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

August 7, 2012

Blueberry Doughnut Muffins

So this recipe mainly caught my eye simply because of the word doughnut.

Doughnut muffins? Now that's my kind of dessert. I also loved the idea of a glaze on top of a blueberry muffin.

These muffins really do remind me of a cake doughnut because they are dense and moist.

So good and so fresh.

Blueberry Doughnut Muffins
Makes: About 16 Muffins
Source: Krissy's Creations
For the Muffins
¼ cup unsalted butter, at room temperature
¼ cup vegetable oil
½ cup sugar
1/3 cup brown sugar
Zest of 2 lemons (optional)
2 eggs
2 tsp. pure vanilla extract
2 2/3 cups all-purpose flour
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 cup milk
1 1/3 cups fresh blueberries

For the Glaze
1 cup confectioners sugar
3 Tbsp. unsalted butter, melted
½ tsp. pure vanilla extract
1 Tbsp. lemon juice
1 Tbsp. warm water

1. Preheat the oven to 425 degrees F. Line 2 muffin pans with baking liners. Set aside until needed.
2. In the bowl of a stand mixer, beat together the butter, oil, sugar, brown sugar and lemon zest until creamy and smooth. Add the eggs and vanilla and mix until fully incorporated. 
3. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Alternately with the milk, add the flour into the butter mixture in three additions, starting and ending with the flour. 
4. Remove the bowl from the mixer and gently fold in the blueberries. Divide the batter evenly among the prepared baking liners, filling almost all the way up to the top of the liners. Bake the muffins until they turn a light golden brown and a toothpick inserted into the center of a couple muffins come out clean, about 15 minutes. Remove the muffins from the oven and place on a cooling rack to cool completely.
5. Once the muffins have cooled, begin making the glaze. In a medium bowl, whisk together the confectioners sugar, melted butter, vanilla, lemon juice and warm water. Whisk until smooth.
6. To coat each muffin entirely, dip the top of each muffin (up until the liner) and twist into the glaze. Place the muffin back on the cooling rack. Allow the muffins to harden before serving.

*These muffins last up to 4 days in a sealed container.