The Cook Next Door

Greek Tacos

2015-10-20T17:05:00.000-05:00

I searched and searched for a good recipe for greek tacos, and finally one popped up in my feed the other day. After the first bite, my husband said, "Add these to the rotation!" My thoughts exactly. So, they are now part of our "rotation". The only thing that requires some time, is the homemade tzatziki sauce I made. I highly recommend you make your own. It doesn't take long and can be made hours in advance. The best part, every child ate their dinner.

Greek Tacos

Ingredients

Taco filling

1 Tbsp olive oil
1/2 cup chopped red onion
20 oz 93% lean ground turkey
Salt, to taste
1 Tbsp minced garlic
1/2 cup tomato sauce
1/4 + 2 Tbsp chicken broth
1 1/2 tsp dried oregano
1/2 tsp each dried thyme and ground coriander
2 Tbsp fresh lemon juice

For serving

Flour tortillas, tzatziki (homemade - recipe in notes below, or store bought), chopped romaine lettuce, crumbled feta cheese, diced Roma tomatoes, peeled and diced cucumbers, chopped red onion, fresh cilantro

Directions

Heat olive oil in a large non-stick skillet over medium-high heat. Add in red onion and saute 2 minutes then add turkey, season with salt to taste and cook, breaking up and stirring occasionally, until nearly cooked through. Then add garlic and continue to cook until turkey is cooked through. Stir in tomato sauce, chicken broth, oregano, thyme and coriander. Season with salt to taste. Bring to a boil then reduce heat to a simmer and cook uncovered, stirring occasionally until sauce has reduced, about 6 - 8 minutes. Stir in lemon juice. Serve warm over tortillas with toppings listed.
Recipe source: Cooking Classy

For the tzatziki: 1 small cucumber, peeled, seeded and chopped into chunks 1 tsp salt, plus more to taste 1 cup plain Greek yogurt (I recommend Fage 2%, it's thick) 1 clove garlic, minced 1 Tbsp fresh lemon juice 1 Tbsp extra virgin olive oil 1 Tbsp chopped fresh parsley 1 Tbsp chopped fresh dill

Directions: Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 20 minutes at room temperature. Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine. Dab cucumbers with a paper towel to soak up more moisture, then add in Greek yogurt, garlic, lemon juice, olive oil, parsley, and dill and season with salt to taste. Plus to blend. Store in refrigerator in an airtight container up to 3 days.

{cooks note}

For the tzatziki sauce, I used nonfat plain yogurt and it turned out great. I think next time I will add feta cheese to the sauce.

Chicken Pot Pie Crumble

2015-10-14T15:35:00.001-05:00

I love chicken pot pie, but I love chicken pot pie crumble even more. It's a one pot dish that can be served alone or with a salad. It does involve some dishes, but I do them all while it's baking in the oven. Then you basically have no big dishes to do after dinner. The biscuit crust is so good with the parmesan cheese and adds a great texture to the dish. I've been making this recipe for a few years now, and I love it just as much as the first time I had it.

Chicken Pot Pie Crumble

INGREDIENTS

Chicken and Sauce:

1 ½ pounds chicken (about three medium-size chicken breasts)
2 cups low-sodium chicken broth
1 tablespoons olive oil
1 onion , chopped fine (about 1 cup)
3-4 carrots, peeled and sliced (about 1 cup)
2-3 stalks celery, chopped (about ½ cup)
½ teaspoon salt
½ teaspoon pepper
4 tablespoons (1/2 stick) butter
½ cup flour
1 cup milk
3/4 cup frozen peas

Crumble Topping:

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
½ teaspoon pepper
1/8 teaspoon cayenne pepper
6 tablespoons butter, cut into 1/2-inch cubes and chilled
3/4 cup freshly grated Parmesan cheese
1 cup heavy cream

DIRECTIONS

To prepare the chicken, place the chicken and broth in a large Dutch oven or pot and bring it to a simmer over medium heat. Cook the chicken until it is just done (don’t overcook or it will dry out) – about 10-12 minutes. Alternately, if you are planning in advance, you can place the chicken and broth in a slow cooker and cook on high for 3 hours or low for 5 hours. Transfer the cooked chicken to a medium bowl. Pour the broth through a fine-mesh strainer into a liquid measuring cup and reserve. Return the pot to the stovetop (no need to wash if you used it to cook the chicken).
Preheat the oven to 400 degrees. In a large bowl, combine the flour, baking powder, salt, pepper, and cayenne. Sprinkle the chilled butter pieces over the top of the flour. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it resembles coarse crumbs. Stir in the Parmesan cheese. Add the cream and stir until just combined. Crumble the mixture into irregularly shaped pieces onto a baking sheet lined with parchment paper. Bake the crumble topping until fragrant and starting to brown, about 15 minutes, tossing halfway through. Set aside.
For the filling, heat the olive oil in the now-empty pot over medium heat. Add onion, carrots, celery, salt and pepper. Cover and cook, stirring occasionally, until just tender, about 5 minutes. While the vegetables are cooking, shred the chicken into small bite-size pieces. Transfer the cooked vegetables to the bowl with the chicken; set aside.
Over medium heat melt the butter in the empty pot. Stir in the flour and cook for one minute, stirring constantly. Slowly whisk in the reserved chicken broth and milk. Bring to a simmer and stir occasionally until the sauce thickens, about 5 minutes, taking care not to burn the bottom. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Remove from the heat and stir the chicken, vegetables and peas into the sauce.
Pour the mixture into a 9×13 pan. Scatter the crumble topping evenly over the filling. Place the 9X13-inch pan on a rimmed baking sheet and bake at 400 degrees until the topping is well browned, about 15-20 minutes. Let the casserole stand for 10 minutes before serving.

Recipe Source: Mels Kitchen Cafe

{I've made this recipe many times without celery because, let's get real, who has time to go to the store just for celery. I love using a rotisserie chicken for this recipe and usually have one all ready to go in my freezer for hectic nights when I haven't defrosted chicken.}

Chocolate Lover's Chocolate Chip Cookies

2015-10-08T15:32:00.001-05:00

I feel like I'm always trying a new chocolate chip cookie recipe, just to see if it's better than the best one I think I have. When I came across this recipe, I knew I had to try it. When the recipe calls for more brown sugar than white sugar, I know it's probably going to be a keeper. I have a few select favorite chocolate chip cookie recipes, and this one just made the list. I used semi-sweet chocolate chunks from Trader Joe's (my fav!), semi-sweet chocolate chips from Trader Joe's and a dark chocolate bar from Trader Joe's that I grated in my cheese grater. Those are just what I had. Feel free to use any type of chocolate you want.

One of my favorite things to do with chocolate chip cookies is sprinkle a little sea salt on the tops, just before baking. It adds the best flavor mixed with the dark chocolate. I have plans to make these again soon and freeze a bunch for later use. Enjoy!

Chocolate Lover's Chocolate Chip Cookies

Ingredients

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup unsalted Butter, at room temperature
1 1/2 cups light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chunks
1 1/2 cups chocolate chips
1/3 cup grated chocolate
Extra sea salt for sprinkling on cookies, if desired

Directions

1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.

3. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chunks, chocolate chips, and grated chocolate.

4. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired.

5. Bake cookies for 10-11 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

Note-to grate the chocolate, use a chocolate bar and cheese grater. You can use semi-sweet, dark, or milk chocolate. Choose your favorite! The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookies!

Recipe Source: Two Peas & Their Pod

Lemon and Garlic Grilled Chicken

2015-10-06T10:00:00.000-05:00

This is one of those recipes you are so happy you got ready the day before because dinner ends up being a breeze the day you actually make it. I recommend marinating this for about 24 hours if you can. I pan fried mine on the stove, but on the bbq would be great. It has the best lemon flavor without being too overpowering. This would be delicious served over a salad as well. Stay tuned for the Rice Pilaf recipe I used as a side.

Lemon and Garlic Grilled Chicken

Ingredients

1/4 cup fresh lemon juice
1/3 cup olive oil
1 tsp. minced garlic
1 tsp. kosher salt
1/4 tsp. black pepper
1/2 tsp. dried oregano
1 lb. chicken breasts

Directions

Combine all ingredients in a large ziplock bag and add chicken. Place in fridge overnight. Grill or pan fry when ready.

Recipe Source: adapted slightly from Mels Kitchen Cafe

{cooks note}

You can also place frozen chicken in the bag of marinade and put back in freezer for later use. I used 8 of the thinly sliced frozen chicken breasts from Costco because they cook fast and hold the marinade better.

Panera Copycat Broccoli Cheddar Soup

2015-09-30T16:58:00.000-05:00

I usually think it's a crime to cook dinner on a Friday night, but I had lot's of leftover broccoli from the week that I couldn't bare to see go to waste, so I made broccoli cheddar soup. I avoid all broccoli soups that call for Velveeta cheese in them. What is that stuff anyway? I used a copycat Panera Bread recipe and it's so good. Definitely worth the 30 minutes I spent in the kitchen on a Friday evening. A few children in my family think if they see anything green in their food, it will kill them. I'm happy to report that it did not kill anyone and was enjoyed by most.

Panera Copycat Broccoli Cheddar Soup

1/2 cup butter
1 cup onion, chopped
1 cup chopped carrots ( I used baby carrots)
4 cups chopped broccoli
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon paprika
few drops of hot pepper sauce
4 cups chicken or vegetable broth
1 1/2 cups cream or half and half
1 teaspoon yellow mustard
1/4 cup cornstarch, whisked into 1/2 cup cold water or cold broth
2 cups (about 8 oz) grated sharp cheddar cheese

Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes. Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce. Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.
Simmer over medium-low heat.
In a small bowl or cup, whisk the cold water or broth together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth. Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted. Reduce heat until ready to serve.
Serves 4 as a main course

Tips:
-Sharp or extra sharp cheese is best for this recipe.
-If you want to make a heartier soup, cook a couple of chicken breast halves and shred or chop before adding to the finished soup.

Recipe Source: A Bountiful Kitchen

{cooks note}
We didn't have any leftovers, so I would double this the next time I make it. I also shredded my carrots.

Coconut Granola

2015-09-29T17:12:00.001-05:00

We love granola in our family. We like to add it to yogurt and fruit, eat it plain or as a bowl of cereal. I only made one batch since it was my first time trying it out, and it was gone the next day. I will most definitely triple it the next time I make it. I used chopped, toasted almonds found in the bulk section at Winco instead of the slivered almonds, and I used vanilla bean paste instead of coconut extract. This granola is crunchy, packed with coconut flavor and easy to make.

Coconut Granola

Yield: About 5 cups - 10 servings

Ingredients

3 cups rolled oats (don't use quick oats)
1 cup slivered almonds (I used a scant cup)
1 cup shredded sweetened coconut
1/3 cup packed light-brown sugar
1/3 cup honey
1/4 cup coconut oil
1/2 tsp salt
3/4 tsp vanilla extract

Directions

Preheat oven to 275 degrees. In a large mixing bowl, toss together oats, almonds, and coconut, set aside. In a separate microwave safe mixing bowl, combine brown sugar, honey, coconut oil and salt and heat in microwave on HIGH power 1 minute stirring once halfway through heating. Stir in coconut extract and pour mixture over oats and toss until evenly coated (it will seem dry at first, just keep tossing).
Spread oat covered mixture in an even layer into a rimmed, Silpat or parchment paper lined cookie sheet. Bake in preheated oven until golden brown, about 45 - 55 minutes , stirring every 15 minutes. Remove from oven and cool completely (it will harden as it cools). Store in an airtight container.
Recipe Source: Slightly adapted from Cooking Classy

Chicken Mango Salsa Soup

2013-10-21T18:27:00.000-05:00

I found this soup a while ago on the 71 toes blog. It looked fast and easy, so I wanted to give it a try. Plus, this month the Mango salsa is on coupon at Costco. I thought a few of my kids would turn their noses at this soup, but as we began to eat, it was silent. It was either two things: my kids were starving, or they really liked the soup. I think it was both. I started out halving the recipe, but quickly got everything out and made the whole thing. We had two extra people over for dinner and we had a good amount of leftovers. Perfect for a few lunches over the next couple of days. I bought a rotisserie chicken at Costco and added black beans. Great soup to serve a large crowd.

Chicken Mango Salsa Soup

recipe from 71 Toes

1 jar Mango Peach Salsa (from Costco)
1/2 jar Jack’s Special Salsa (also from Costco, but I used regular salsa when I made it and it worked just fine)
1/4 c. olive oil

Simmer for 10 minutes, then add:

1 1/4 tsp. cumin
2 1/2 qts (80 oz) chicken stock or broth
5-6 chicken breasts chopped up (or rotisserie works great)

Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)

Bring all ingredients to a low boil, stirring as it heats up. Simmer for a few minutes before serving.

Serve with any variety of these:

shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro, black beans

Quinoa, Black Bean and Corn Tacos

2013-09-26T15:24:00.000-05:00

I have been wanting to try these tacos out for a really long time now and have put them on the menu for a couple of weeks, but by the time I went to make them, I was out of a few of the ingredients. I finally made them on Monday, and they were a huge hit. Every one of my children loved them and even had seconds! This meal is incredibly healthy and so satisfying. The quinoa needs to be thoroughly rinsed before cooking; otherwise, it might have a really bitter taste to it. I cooked mine in chicken broth to help add some flavor. I cooked 2 cups quinoa in 4 cups of chicken broth. Bring to a boil, cover and simmer for 20 minutes. Make it a few hours or days ahead of time, so it is cooled by the time you need to use it. I wasn't sure how many tacos this would make, so I made 1 1/2 times the recipe. It made more than enough. I bought fresh corn tortillas at the tortilla factory that we used the same day, and the next day for lunch we had it with flour tortillas. I like it with both, but is much easier for kids to eat if you use flour. If you use corn, I recommend heating them up on a skillet to somewhat harden the shell (not crunchy). That way, they don't become soft and the tacos filling doesn't fall through the tortilla. I also added diced radishes because I love the flavor they add. Enjoy!

Quinoa, Black Bean and Corn Tacos

Ingredients

1 1/2 cups cooked quinoa
1 Tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, finely minced
1 cup vegetable broth or chicken broth
1 (14.5) oz can diced tomatoes with green chilis, undrained
1 1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/4 - 1/2 tsp cayenne pepper
1/4 tsp ground coriander
Salt and freshly ground black pepper, to taste
1 1/2 cups frozen corn
2 (15 oz) cans black beans, drained and rinsed
juice of 1 lime
1/2 cup cilantro, chopped

Serve with:

corn or wheat tortillas
chopped lettuce
Monterey Jack, cheddar or a combination
diced avocados
diced tomatoes
hot sauce
diced radishes

Directions

Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, chili powder, cumin, paprika, cayenne, coriander and season with salt and pepper to taste. Bring mixture to a boil, then reduce heat, cover saucepan with lid and simmer about 20 minutes, until mixture has thickened.
Stir in corn and black beans and simmer, uncovered 5 - 10 minutes, stirring occasionally. Mix in lime juice and cilantro. Serve warm over tortillas with desired toppings.

Source: Cooking Classy (adapted slightly)

**I know you can barely see any of the filling in the tacos. I got carried away with the lettuce and other toppings and didn't care by that point because my baby was crying in the background begging to be fed.

Coconut Vanilla Granola

2013-09-17T21:42:00.000-05:00

I am always looking for recipes to use or incorporate coconut oil in, so when I came across this one I made it right away. The great thing about granola is you can add and take away what you don't like. I added sunflower seeds and used the roasted chopped almonds from Winco instead of the sliced. I am not a dried fruit in my granola kind of girl, but if that suits your fancy, go for it. This granola is by far my favorite one out there. Your house will smell amazing and that touch of nutmeg makes it feel instantly like Fall.

Coconut Vanilla Granola
adapted slightly from Table for Two

4 cups old fashioned oats
1 1/2 cups walnuts, chopped
1 1/2 cups shredded sweetened coconut
1 cup sliced almonds
1/4 cup brown sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup coconut oil, melted
1 cup pure maple syrup
1 T. vanilla extract
2 tsp. vanilla bean paste

Preheat oven to 325 degrees and line two large baking sheets with parchment paper. Set aside.

In a large bowl, combine the oats, walnuts, shredded coconut, almonds, brown sugar, cinnamon, nutmeg and salt. In a medium bowl, whisk together the coconut oil, maple syrup, vanilla extract and vanilla bean paste. Pour the liquid mixture over the oat mixture and stir until well combined. Spread evenly on the lined baking sheets and bake for 30-45 minutes or until lightly golden. Stir every 10 minutes to make sure you get even baking and to avoid burning. Cool completely and store in air tight containers.

**I baked mine for 35 minutes.

{cooks note}
I purchase my coconut oil from Costco because it is much cheaper than buying it anywhere else. I also bought 100% pure maple syrup from Costco. If you do not have vanilla bean paste, you do not want to skip it. Purchase some here. You will not be disappointed. I go through this stuff way too fast. I usually only use it in recipes where you will actually see the speckles of bean.

I am obviously no good at taking pictures, but I included this one because it gives you a closer look at what the granola looks like.

Chocolate Chip Pudding Cookies

2013-09-11T23:01:00.000-05:00

Hello? Anybody out there? I'm pretty sure I forgot how to blog. Everything needs updated. I'm actually scared to even look at my archives and see the pictures I took. Yikes! I'm not bringing this thing back from the dead yet. Maybe a recipe here and there. We'll see.

I thought this would be the easiest way to post the recipe for the picture I put on Instagram today. These cookies have become a favorite of mine recently. I have been sifting through and organizing all of my recipes and I found this one I had typed out years ago. Not sure the source, but it's a good one. I noticed that in a previous post I said chocolate chip cookies with pudding were "fine". I take that back. THESE chocolate chip cookies with pudding are great! It all depends on the recipe. I add m&m's to most of my chocolate chip cookies because everything is better with an m&m. Am I right?

Chocolate Chip Pudding Cookies

1 cup shortening and 1c butter

1 1/3 cup sugar

1 1/3 cup brown sugar

Add 1 tsp vanilla

4 eggs

2 tsp salt

2 tsp soda

5 1/4 c flour

1 package instant vanilla pudding

1 cup chocolate chips

1 cup mini m&m's

Sea salt

Cream shortening/butter and sugars together. Add eggs one at a time. Add vanilla. Mix in the salt, soda and flour until just combined. Add the pudding until combined. Fold in the chocolate chips and mini m&m's. Lightly sprinkle with sea salt just before baking. Bake at 350 for 10-12 minutes. Best if they are lightly golden on the bottom and slightly underdone on the top.

Leave of absence

2011-05-26T15:43:00.000-05:00

I had plans to start posting recipes again, but this week things have changed for our family. Go here to read more about it.

Crispy Oven-fried Chicken

2011-03-30T15:55:00.000-05:00

Crispy Oven-fried Chicken

from Keeping Up

1 cup Rice Krispies cereal

1/4 cup grated fresh parmesan cheese

2 teaspoons paprika

1/2 teaspoon cumin

1/2 teaspoon salt

1/8 teaspoon pepper

3 cloves garlic, minced

1 large egg, beaten

4 boneless, skinless chicken breasts

Place all ingredients (except egg and chicken) in a food processor and pulse until uniformly mixed. Pour mixture into a shallow dish. Dip each piece of chicken in egg, then in seasoning mixture, pressing to coat. Bake on a greased baking sheet in a 350 degree oven until no longer pink in the center, about 30 minutes. Let stand 5 minutes before serving. Serve with yogurt dipping sauce.

dipping sauce:

1/2 cup plain yogurt

1 tablespoon chopped parsley

2 teaspoons lemon juice

1/2 teaspoon cumin

1/8 teaspoon salt

Whisk together sauce ingredients. Make in advance for optimal flavor.

{cooks note}

This is a great low-fat recipe that is sure to please everyone in your family. We prefer it without the dipping sauce. I like to serve mine with garlic red mashed potatoes and homemade country gravy. I guess it not really that low-fat if you make it with the gravy. :) You could have your crumb mixture and dipping sauce prepared ahead of time to make for a quick and delicious meal for your family on those busy nights.

Egg and dry crumb mixture.

I like to bake mine on parchment paper to avoid the chicken from sticking to the pan.

Enjoy!

Savory Crepes

2011-03-23T07:00:00.001-05:00

Savory Crepes

from Emeril Lagasse (slightly adapted) the sauce only

4 tablespoons butter

1/4 cup flour

2 cups chicken broth

1 1/2 cups heavy cream

1/2 teaspoon salt

1/4 teaspoon pepper

In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat.

I used this recipe for the crepes.

{cooks note}

Sunday evening, my boys wanted crepes. Anytime there are strawberries in the house, they beg for crepes. For a while, I have wanted to try out a new recipe for a crepe filling. My favorite is fresh strawberries with whipping cream. I have tried different fruit variations, but always find myself going back to the strawberries. I searched for a savory recipe and found a sauce I liked, so I went for it. I gathered all of the miscellaneous ingredients I had in my fridge and it was a success. Here is what I used for the filling. Sweet peppers, prosciutto, bacon, ham, cherry tomatoes, Gruyere cheese, Parmesan cheese and cheddar cheese. Any type of filling similar to this would work, these are just the ingredients I already had in my fridge. I sauteed the peppers first and then added the three meats. Once they were cooked, I assembled the crepes and added the tomatoes, cheeses and the sauce. I also poured a little sauce over the top. The sauce was so good and added the perfect touch to the crepes. We saved the fresh strawberries and leftover crepes for our dessert. I'm loving that strawberries are in season again. I'm not loving that my little family can go through $14 worth in three days!

{The picture quality on these is not that great. I didn't have time to adjust my settings.}

Chocolate Peanut Butter Torte

2011-03-21T16:57:00.000-05:00

Chocolate Peanut Butter Torte

from My Baking Addiction

1 cup butter, melted, plus more for pan
1 cup unsweetened cocoa powder
2 cups sugar
4 eggs
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
10 individual Reese’s Cups, chopped

For the filling:
1/4 cup peanut butter, heated in microwave at 10 second intervals for easy spreading

For the glaze:
3 tablespoons peanut butter
1/4 cup confectioners’ sugar
½ teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if needed

1/2 cup semisweet chocolate chips

Directions
1. Preheat the oven to 350 F. Butter 2 (8-inch) round pans and line with parchment paper.
2. In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
3. Add the sugar, 1/4 cup at a time, and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until the flour is no longer visible. Fold in the chopped peanut butter cups and divide the mixture between the pans. 4. Bake for approximately 25 minutes, then remove from the oven and set aside to cool.
Run a knife around the edge of each pan and turn out onto a work surface.
5. Put 1 cake layer on a cake plate or a round platter. Spread the 1/4 cup of peanut butter over the first layer and top with the second layer. In a bowl, combine the remaining 3 tablespoons of peanut butter, the confectioners’ sugar, vanilla and heavy cream until a glaze forms. Add more half and half, if needed, to achieve desired thick glaze consistency. Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides. Melt the chocolate chips in a double boiler and drizzle over the glaze. Cut into slices and serve.

{cooks note}

About a month ago, I was asked to donate a dessert for a political party auction. The desserts were starting at $50, so I knew I had to make something worth it. After searching my archives, I decided on this Chocolate Peanut Butter Torte that is to die for. I like it because it doesn't have a cakey texture. It's definitely more on the rich brownie side. I used homemade peanut butter (the color of your glaze may vary from mine since I used homemade) and lot's of chocolate peanut butter cups. I cooked one torte in 9 inch round cake pans (it was my test one that I made one week before) and the final one in 8 inch round pans. They both turned out great. I used an 8" round plastic cake container that I purchased from a local grocery store to deliver the cake in. The torte fit perfectly in it and it was easy for people to view since there was a clear plastic dome covering the top. My family and friends absolutely loved the dessert (from when I made a tester) and I will definitely be making this again. I topped the final torte with chopped pieces of chocolate peanut butter cups because you can never have enough chocolate and peanut butter in one dessert.

*The auction was this past Saturday and I'm not sure what my dessert auctioned off for...I'm not sure I want to know. At least I know it went for $50.

Add lot's of chocolate peanut butter chunks. They definitely add to the richness of the dessert.

The first layer of the cake topped with homemade peanut butter.

Top the first layer with the second round cake (more like a giant rich brownie).

Spread the glaze over the entire cake and push over sides.

Heat semi-sweet chocolate in a double boiler and drizzle over the top. I like to put the melted chocolate in a plastic sandwich bag and cut a small tip off the corner and use it to drizzle the chocolate.

After I cut the first piece out. So moist and good.

Really, you can't go wrong with serving this dessert. It's completely easy and quick to make...despite it's complicated looks. :)

The torte I auctioned off with the chocolate peanut butter chunks on top.

This is how I packaged the dessert. I spent .30 on the cake dome and already had the ribbon.

We were supposed to include a small card describing what our dessert was. Hopefully it sounded appetizing to someone.

If you make this, the only thing you'll regret is the slightly larger gut it may or may not give you.

Almond Granola

2011-02-17T16:09:00.000-06:00

Almond Granola
from Keeping Up

1/4 cup brown sugar
1/3 cup honey
1/3 cup oil
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon almond extract
4 cups old-fashioned oats
1 cup sliced or slivered almonds

In a large mixing bowl, whisk together brown sugar, honey, oil, salt, vanilla and almond extract until well combined. Fold in oats and almonds. Spread mixture on a rimmed baking sheet and bake at 300 degrees for 10 minutes. Still well, then bake another 10 more minutes, or until lightly browned. Remove from oven and stir again. Cool completely and store in a covered container.

{cooks note}

I was a bit skeptical of this recipe, only because I am not a huge fan of almond extract. Plus I really like this recipe. I gave it a shot and I am so glad I did. It's really tasty and will make a great addition to our breakfast line-up. I added 1/2 a teaspoon of almond extract instead of the 1 teaspoon it calls for. It has a hint of almond flavor...just what I was going for.

Broiled Tilapia Parmesan

2011-02-03T15:02:00.000-06:00

Broiled Tilapia Parmesan
from allrecipes.com

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets

Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

{cooks note}

As my sister would say "Best white fish recipe I have made at home." My other sister emailed this to me a few months ago and I had yet to try it. I picked up some Tilapia at Costco and decided to try it. Wow. So, so good. I used 2.5 pounds because 1) my husband eats a lot! and 2) we like leftovers. Since I cooked a little more fish than the recipe called for I added a little bit extra of everything. This fish is so light and flakey, you'll definitely want more. The good news is the leftovers, if there are any, are just as good as the first day if not better. If you hesitate buying fish because of the cost, try and make extra room in your monthly budget for it. It's so healthy for you.

I got 8 fillets in my bag.

Each fillet is individually wrapped.

I like to use fresh grated Parmesan cheese whenever I can. It's somewhat unusual for a fish recipe to include any type of cheese.

Another ingredient that threw me off.

The mixture, once everything is added. Doesn't look that tasty yet.

I used heavy duty tinfoil and lined my pan with it. You really can't beat one less pan to wash.

Just out of the oven...

and just before entering my mouth. Please try this soon and let me know what you think.

Armommy

2011-01-28T06:00:00.007-06:00

A few months ago, Rae of Armommy, asked me if I wanted her to send me some of her products to review. Of course I was delighted, I have been a fan for a while now...remember this post? I received the package in the mail a few months ago and moved soon after, so it's been on the back burner for a while. Now that the sun has decided to make it's appearance for a few days, I thought I had better take advantage and pull the package of goodies out and snap away. I asked my niece, Kate, to be my little model. She kindly obliged since it involved being a model and looking cute.

First, here is a picture of Rae and her cute family. Isn't Rae beautiful?

Rae made customized place mats for each of my children. Since the boys are at the perfect age for wanting to help me set the table, Rae thought it would be fun to send me the place mats that show children where each thing goes. Brilliant! Kate didn't need any help and thought it was so fun to set the place setting herself. You can go to Armommy's shop to see what other goodies they have. If you like the style of place mat that Rae made for my children, you can see them in her shop.

Meet Kate. At first she was shy.

That didn't last too long.

The place mat. I think these are so cute. I love the owl. They are made of professional grade laminate and are 12x18. Armommy also does custom orders. Just send them an email and they will be happy to work with you.

Look how good she is doing...no help from me.

Look how hard she is concentrating...the tongue comes out when she is concentrating hard.

Yes, her hair is all natural. Add a little water, and voila! Back to the place mats.

The last item placed...the cup.

The finished product. These would make the best gifts for those little one's in your life.

Blake's custom place mat...

and Carter's.

Lastly, she sent me their signature snack bags. Look how stylish they are. Plus, they save the environment.

Just fill them up and velcro them closed.

Thank you, Rae! I love it all.

Go here to view Armommy's blog. Lot's of creative ideas.

p.s. Another of my favorites is their smib.

How to Peel and Segment a Grapefruit

2011-01-24T16:49:00.000-06:00

Have you ever seen a recipe that called for segments of a grapefruit or an orange, but you skipped that ingredient/step because it sounded too difficult to do? Well, today's little tutorial should help you the next time you run into that problem. Segmenting an orange or grapefruit is quite easy, actually. We eat a good amount of grapefruit in the winter at our house, so I find myself doing this all the time. I finally got around to making a little tutorial for you. Let's begin.

First you need to have a sharp knife. You can use either a chef's knife or a serrated knife. I used a serrated on this particular day. Cut each end of the grapefruit off and set aside. This will allow you to see the "meat" of the fruit underneath it's rind. It also provides a base for the fruit to sit on while you cut the rind off. Take your knife and start at the top cutting the skin off as you go. Be careful not to cut too much of the fruit off because it will end up in the garbage.

Once you have taken all of the rind off, your grapefruit will look like the picture above. Now it is time to cut the segments out. If you used a chef's knife, I would recommend using a paring knife or a smaller serrated knife to help you cut each segment out. Cut down on one side of the segment and flip your knife over. The segment should push right out. Sound confusing? I will link up to a great little video that will show you all about it at the end.

At this point, I have cut a few segments out.

Here is a picture of a segment almost ready to fall into the bowl. I couldn't hold my knife in position to show you where it was exactly, because I only have two hands.

Here is another view of the grapefruit.

The empty grapefruit. Do not just throw that in the trash. Squeeze all of the juice out of it before you throw it away.

Once you try it out a few times, it becomes a piece of cake and you can do it much faster. Click on this for a short video tutorial.

Faux "Bran" Muffins

2011-01-21T15:55:00.000-06:00

Faux "Bran" Muffins

from Keeping Up

1/2 cup butter, softened

1 1/4 cups brown sugar

2 eggs

1 tablespoon vanilla

1 tablespoon molasses

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

2 cups milk

2 cups whole wheat flour

2 cups old-fashioned oats

Cream together butter and brown sugar. Add eggs, vanilla, molasses, baking powder, baking soda and salt. Mix in milk, then add flour and oats. Mix until combined. Pour batter into 18 greased muffin cups and bake at 375 for 15 to 20 minutes or until muffin centers spring back when touched. Serve warm with butter and honey.

{cooks note}

Wow. These muffins are 100% whole grain and completely delicious. My sister brought us over some a month or so ago and I was smitten. My husband didn't get the chance to try one because the kids and I devoured all of them. They were that good. I didn't have any ground wheat already prepared so I ground some in my Blendtec. I ground 4 cups, just because, and it was finished in 50 seconds. I really do love this machine. I know I've convinced a few of you to purchase one, so here is another great way to use it. If you don't have a wheat grinder already, this one works great for jobs like this. Side note: I will still use my Nutrimill for grinding wheat most of the time because I like to adjust how fine it is, but the Blendtec works for those times when I don't want to pull the whole thing out just to grind 2 cups of wheat.

Grinding the wheat.

Fresh ground whole wheat really is the best.

Cream the brown sugar and softened butter together.

Add the eggs, baking powder, baking soda, vanilla, molasses and salt. Mix until just combined.

Add the milk.

Add the ground whole wheat flour and oats together.

Mix until the dry ingredients are just barely wet. Over mixing will result in a dense muffin with a tall peak and we are looking for light and moist and rounded on the top.

I sprinkled some oats on the top because I think they look prettier that way. We eat with our eyes, right?

My husband claimed these were "The best muffins he has ever eaten." I wouldn't go that far, but they are a pleaser in my house.

Lemon Garlic Shrimp

2011-01-14T07:00:00.001-06:00

Lemon Garlic Shrimp

from Keeping Up

2 tablespoons butter

3 tablespoons olive oil

5 cloves garlic, minced

1 pound uncooked (medium or large) shrimp, peeled and devained

1 1/2 teaspoons creole seasoning

juice of 1 lemon

zest of 1/2 lemon

2 tablespoons chopped parsley

3/4 pound angel hair pasta, cooked according to package directions.

In a large skillet over medium heat, melt butter and olive oil. Add garlic and cook for 1 minute (do not let brown). Add shrimp and creole seasoning. Cook just until shrimp turn pink, stirring often, 4 to 6 minutes. Remove from heat and stir in lemon juice, zest and parsley. Serve immediately over angel hair pasta.

If you can't find creole seasoning, such as Tony Chachere's or Emeril's Essence, use 3/4 teaspoon salt and 1/4 teaspoon cayenne pepper or red pepper flakes.

Chicken Pot Pie

2011-01-13T07:00:00.003-06:00

Chicken Pot Pie

from Ina Garten

3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Kosher salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough tomoisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

{cooks note}

Warning: this is a labor intensive meal, but worth it. You could take some short cuts like buying frozen carrots, but those just don't cut it for me. There are a few things you could definitely prepare ahead of time to make the actual process shorter. Something I would do differently the next time I make these is to not cube my chicken. I think I will just buy a whole cooked chicken at Costco or cook my own and then pull the meat off of it. I didn't really like the texture of the cubed chicken. That's just me, though. Oh, and I also just used boneless skinless chicken. For the pastry, I do not have a food processor...yet. I just made it the good old fashioned way and it turned out great. Below is a picture of the reason why I post very little on this blog lately. She is by my side constantly through this ear infection, cold, flu and most of all teething time. She is scheduled to see an ENT soon, so let's hope that solves the ear problems. In the picture, she is teething on a cupboard knob. Nice.

Bake and cube chicken. Set aside.

Saute onions in butter. I did not have frozen small whole onions, so I just cut up a yellow onion into larger chunks.

I like to use fresh herbs whenever possible. Using fresh herbs really makes a difference in certain dishes.

The filling. Make sure you cut your carrot so it is bite sized.

Once the pastry is over all of your pies, spread an egg wash (yolk/water mixture) over the top to help with browning. Make three slits at the top for air to escape and sprinkle with salt and pepper.

About an hour later you have this to look forward to. The perfect comfort food for a cold winter evening and it is even better the second day.

Crockpot Oatmeal

2011-01-12T14:29:00.000-06:00

Crockpot Oatmeal
from Keeping Up

2 cups steel cut oats (not quick or old-fashioned oats)
6 1/2 cups water
3/4 cup brown sugar
1 large apple, peeled and diced
1/2 cup raisins
1 teaspoon cinnamon
1 teaspoon vanilla
1 1/2 teaspoons salt

Stir together ingredients in a greased crockpot. Cook on low for 7 to 8 hours. To cook for 8 to 10 hours, add 1 additional cup of water. Serve oatmeal topped with sliced bananas and toasted nuts, if desired.

{cooks note}

Simple, easy, healthy, wonderful smelling breakfast to wake up to. A little preparation is needed at night, but that's it. Sometimes I leave the apples out. I never add raisins because they are not my thing. I love fresh or frozen fruit on the top. Steel cut oats can be purchased at just about any grocery store. I like to buy mine in the bulk foods section at Winco. Talk about cheap!

Freezing Fresh Lemon Juice

2010-12-16T15:22:00.000-06:00

I love the scent of fresh lemons. When shopping in the produce section of my local Costco, I spotted packages of meyer lemons and couldn't pass them up. I brought some home with me and decided to freeze the juicy goodness into ice cubes. It's very simple and adds the perfect touch to any lemon dessert. I wanted to also try and freeze the peel, so I zested it and froze what I could into two ice cubes. I haven't used any yet in a recipe, so I can't tell you if it tastes just as good as fresh or not.

A good zester is a must. Mine is a Microplane.

I stuffed the zest into two ice cube molds and filled the rest with the juice.

I made a total of 32 lemon cubes. I only used about 6-8 lemons. Once the cubes are frozen I take them out of the molds and store them in a freezer zip lock bag. When using in a recipe make sure you allow enough time for the cube to melt; otherwise, try the microwave.

My New Blender and Homemade Peanut Butter

2010-12-13T16:29:00.003-06:00

I've been researching the best of the best blenders for quite a few years now. I narrowed it down to two: the Vitamix and the Blendtec. I reviewed Consumer Reports, youtube videos, websites and even the actual blenders themselves. I'm lucky enough to have two people in my family with both. I decided on the Blendtec for a few reasons. There are two sizes that the Blendtec jars come in. The standard is the 64 ounce and then they have come out with a new 96 ounce jar that has a four inch blade. The actual blender itself comes with a 64 ounce jar. I purchased the larger jar in addition to the 64 ounce one. I have my reasons for wanting two jars. The rest of my reasons for purchasing the Blendtec over the Vitamix are as follows:

Quiter

Computerized

Fits under a standard cabinet

Lighter base

More shallow jars (easier for scraping things out)

No plunger needed

There are more reasons, but those are the major one's. My family, like most, love green smoothies. This machine makes them so easy to make. No shaking of the blender, or plunging ingredients down. In 20 seconds or less we have a wonderful, nutritious, green smooth packed with wholesome goodness. I purchased mine through Costco and got an additional 4 year warranty making the total warranty 7 years. That is identical to Vitamix. I like the Vitamix also, I just decided to go with the Blendtec because I liked it a little bit better.

Today, I made homemade peanut butter in less than a minute. I put in three cups of dry roasted unsalted peanuts. Set the level to 1 and let it grind for about 15 seconds. Then I turned the speed to level 5 and let the machine do the rest of the work for an additional 30 seconds or so. I made smooth today, but chunky would be just as easy. I added about 3/4 teaspoon of salt. I had a few empty peanut butter jars so I filled them right up. I made a total of three batches (3 cups of peanuts in each) and filled two Costco size peanut butter jars (the organic kind). I love the flavor and so does my family. I bought the bag of peanuts in the bulk section at my local Winco. I paid $4.81 for the bag.

I have a list a mile long of all the different foods I want to try out. I'll keep you posted on how that goes. For now, I will easily use my blender 2-3 times a day. It even whips fresh whipping cream in a matter of seconds. If you are in the market, I highly recommend Blendtec. It's definitely an investment, but one worth making.

{I was not paid by Blendtec to write this post.}

Pumpkin Crumb Cake

2010-11-22T08:20:00.002-06:00

Pumpkin Crumb Cake

from kelseyskitchen

Yield: (2) 9" round cakes or (1) 9x13" pan

Cake

1/2 cup butter, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla

1 1/4 cups flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

Pumpkin Filling

1 (14 oz.) can pumpkin puree (1 1/2 cups)

3 eggs

2/3 cups whole milk

1 cup brown sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Crumb Topping

1/2 cup butter, softened

1 1/2 cups flour

1/2 cup brown sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

Preheat the oven to 350 degrees. Grease and prepare baking pan(s).

Make cake batter: In a large mixing bowl, with an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in vanilla. In a separate mixing bowl, mix (or sift) flour, salt and baking powder together. Add dry ingredients to butter and egg mixture. Mix just until combined. Set aside.

Make Filling: In a separate large mixing bowl, add the pumpkin puree, eggs, milk, brown sugar and spices. Set aside.

Make Crumb Topping: In a separate mixing bowl, combine the butter, flour, brown sugar, baking powder and spices. Mix until topping is loose and crumbly.

Fill the bottom of your pan(s) with the prepared cake batter. Next, pour the pumpkin filling over the top of the cake batter, and sprinkle the crumb topping on top of the filling. Bake for 45 minutes or until the filling is set and topping is golden brown. Cool before slicing . Serve with whipped cream or ice cream.

{cooks note}

This cake is extremely good. I served mine with fresh whipped cream. I took my pictures when there was no natural light to be seen (the darn winter months will be tough for me to take decent pictures since it get's dark so fast in the evening). I'm not a pumpkin pie fan, so this type of dessert is my thing. I'm totally diggin' it and it's on my top 5 favorite fall desserts. It takes quite a few mixing bowls, but definitely worth the effort.