Gimme The Goodies

Baked Cheese Dip with Tomato and Basil

2013-01-09T08:00:00.000-05:00

I'm excited about this years Superbowl, yes, me, excited lol. And of course it has nothing to do with football but more so for the sole fact that Beyonce will be performing during halftime, yay! Anywho, whether I'm into the game itself or not I always enjoy cooking things to snack on during that highly anticipated Sunday. Instead of making a big dinner I prefer whipping up a variety of small dishes such as appetizers. I've never tried a homemade cheese dip before and this one caught my attention because of the pretty garnish lol. You can dip this in veggies, chips, bread, basically whatever you see fit, enjoy!

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Serves: 4-6

Ingredients:
1 cup (233 grams) sour cream
1/2 teaspoon mustard powder
1 teaspoon dried thyme
8 ounces (227 grams) shredded mozzarella cheese (about 2 cups)
12 ounces (340 grams) shredded Monterey Jack cheese (about 2 cups)
1 cup basil leaves, chopped
1 tomato, diced
Extra basil leaves

Method:
Heat oven to 350 degrees F (177 degrees C). Stir sour cream, mustard powder and thyme in a large bowl then add mozzarella, Monterey Jack and the cup of chopped basil leaves. Stir then add to a small baking dish or pie dish. Bake for 10 to 15 minutes or until cheese has melted and is bubbling. After baking the cheese dip, turn oven to broil and broil the cheese dip 2 to 4 minutes until golden brown on top.

Notes:
I'm still on the fence about the basil. Maybe I should've chopped it up smaller (or used basil spice instead) but it has a very dominant taste that almost overpowers the dip. I think I may try cilantro next time just to play around with taste. Other than that it's a really tasty dip with lots of potential!

Recipe from Inspired Taste.

Sweet 'N Spicy Garlic Honey BBQ Wings

2013-01-07T08:00:00.000-05:00

I particularly love cooking on the holidays so I'm always looking for snazzy recipes to try. I especially love simple dishes with minimum ingredients in case I want to whip up something really quick. As I was thinking of what I wanted to cook to ring in the new year I remembered a recipe from one of my favorite beauty blogs that I had previously made a mental note to try one day.

You really can't go wrong with wings in general because there are so many ways they can be prepared. Whether you're entertaining guests or just in need of a quick solution for dinner These Sweet 'N Spicy Garlic Honey BBQ Wings will truly have you licking your fingers in pure bliss. And best of all? They are super easy to make!

Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins | Serves: 5-6

Ingredients:
1 lb frozen chicken wingettes or fresh wings, halved
1/4 cup lemon juice
1/2 tsp Adobo w/ Pepper
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1 packet Goya Sazon Seasoning
1 tsp Old Bay Seasoning
1/2 bottle of Honey BBQ Sauce
6 tsp Sriracha Sauce
1 tbsp Minced Garlic

Method:
Preheat oven to 400°. Soak wings in lemon juice and water for 10 minutes. Remove any feathers and fat, rinse and pat dry. Season with adobo, garlic powder, cayenne pepper and old bay, cover and let sit in the fridge for a few hours. I leave mine overnight. In a small bowl, mix the bbq sauce, sriracha sauce and minced garlic, set aside. Turn your oven to the broiler setting, line your broiler pan with aluminum foil, place wings on the pan and put into the bottom of oven to broil. Cook for 10-15 minutes until a little crispy, turn over and cook for another 10-15 minutes. I do this in batches of about 15 pieces. Remove wings from the broiler pan and place them in a baking dish.

Notes: I'm queen of taking shortcuts so instead of allowing the wings to sit overnight with the seasoning I just skipped that part to cut the time in half. Also, I left out the adoba seasoning, the highlight of this recipe is predominantly in the sauce so you can prep the chicken with seasoning of your choice whichever you prefer.

Recipe from The Glamorous Gleam

Top Foods To Help Boost Your Immune System This Winter

2013-01-05T17:22:00.000-05:00

Coughs and colds are nasty to have at any time of the year, but they are more likely to be caught during the winter. Infections like this can quickly spread and can be caught easily - germs can be picked up from things like public doorknobs and communal hand towels.

You can reduce the risk of picking up infections by keeping your hands clean as well as building up a healthy immune system so you can fight any infections. So before you pause your game of http://www.foxybingo.com/ or chess online to order some pizza or get a drink of Cola, why not read our top immune-fighting health foods which are sure to keep you fighting-fit this winter?

Yogurt
These creamy desserts are packed full of probiotics; a form of healthy bacteria which keeps the gut and intestinal tract free of disease-causing germs. In addition, yogurt is thought to be able to strengthen white blood cells which help fight infections.

Oats and Barley
All it takes is an oat- packed cereal bar or a bowl of porridge to benefit from the healthy fibre enriched with antimicrobial and antioxidant capabilities found in oats. Oats and barley are thought to help boost immunity, speed wound healing and possibly make antibiotics work better.

Fish
Oily fish like tuna and salmon are loaded with healthy fats called omega 3 oils which stimulate a healthy gut. Fish is also full of selenium which helps white blood cells produce cytokines-proteins that help clear flu viruses out of the body.

Mushrooms
It is thought that mushrooms can improve production and activity of white blood cells by making them more aggressive. When you have an infection, white blood cells being aggressive is a very good thing because it will fight the disease quicker and more effectively.

5 Grocery Staples for Youth & Vitality

2012-12-19T22:55:00.001-05:00

Next Time You Stop at the Store, Pick Up These Tasty,

Nutrition-packed Foods, Physician Advises

It’s the question we ask ourselves almost every day: What’s for dinner?

Entwined in this daily dialogue is wondering whether we’ll need to dash into the grocery store on the way home from work. The next time we make one of those supermarket pit stops, Dr. Eudene Harry, author of “Live Younger in 8 Simple Steps,” would like us to veer in a new direction.

“When people shop on the go, they tend to gravitate toward old standbys and foods they can multipurpose with – usually not the most nutritious choices possible. But by substituting a few items on your list, you can not only look and feel more youthful, you’ll boost your resistance to certain cancers and other illnesses.”

Some of the most nutrition-packed foods not only taste great, they’re readily available at the grocery store and easy to prepare, Harry says. “The more you eat, the more you’ll crave them.” While you're out this holiday season picking healthy alternatives and entertaining guests maybe you could win a little extra Christmas money on partybingo.com!

Here are five food combos for shoppers with healthy eating on their minds:

• Tomato, garlic, chicken and almonds: Tomatoes contain one of the world’s most concentrated sources of cancer-fighting lycopene, which is best absorbed from tomatoes that are cooked. Garlic has been used for centuries for various health purposes and is a known free-radical destroyer. Nuts help to lose weight, maintain healthy blood pressure and support moods; almond crumbs are a great substitute for bread crumbs on chicken. Pair these goodies with whole wheat couscous for a full dinner.

• Pomegranate-Balsamic tempeh: With its high protein, fiber and isoflavones content, and meaty texture, tempeh is heavily utilized by vegetarians. It’s made from soybeans processed in a manner similar to cheese making. Like tofu, tempeh takes on the flavors with which it is cooked or marinated, including zesty-tangy balsamic vinegar – perfect for accentuating salads.

• Mashed cauliflower gone Greek: Not only does the “original” yogurt have a thicker texture and richer taste, it’s also denser in lactobacilli, the healthy bacteria that may delay the onset of cancer. And yogurt is low in fat and high in protein, which is essential for many body functions, including building and repairing muscle tissue, organs, bones and connective tissue. Rather than add fatty, cholesterol-filled butter and sour cream to starchy potatoes that stick to your ribs, why not pair two healthy options with mashed cauliflower with Greek yogurt and fresh black pepper for simple goodness?

• Sushi – wild salmon, minced cucumbers, shredded carrots, kelp, sesame seeds and rice: A sushi roll is much more filling and satisfying than a non-sushi eater would think. Many grocery chains offer ready-made rolls, but they are also fairly easy to make. A bamboo roller is a great start; place a sheet of nutrient-dense kelp as the first thing on the roller, and add, lengthwise, desired ingredients. Your first try is not likely to be perfect, but the tasty and healthy ingredients will be there.

• Fruit salad for dessert: Bring together chopped apples, strawberries, cantaloupe, watermelon and pineapple with blueberries and grapes for a sweet and juicy post-dinner palate-cleanser. Lemon juice prevents fruits from bruising. If that’s not enough, combine the salad with Greek yogurt – perhaps blended with vanilla or almond extract – and fiber-filled granola for a parfait.

Oreo Stuffed Cupcakes with Cream Cheese Icing

2012-08-27T10:00:00.000-04:00

I mean who doesn't like a good cupcake? I've been meaning to post this one for awhile now but I originally made these a couple of months ago for my dads birthday. This is actually my first time ever making cupcakes and of course being me I couldn't just make a plain jane ole cupcake, I had to try something fancy on my first attempt. My absolute favorite dessert combination is cookies n cream, so I figured why not make Oreo cupcakes! This recipe is super simple and doesn't require many ingredients.

Originally I didn't anticpate posting this recipe at all which is why there aren't any step-by-step pics this time. However once I started topping them with icing I just had to go grab my camera! Anywho, this is a super easy recipe, great for parties, entertaining or just indulging ;-) enjoy!

I was going for a Tiffany Blue for some of the cupcakes but they came out green lol.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Serves: 18

Ingredients:
1 Box Yellow Cake Mix (usually requires, eggs, water and oil)
24 Whole Oreo Cookies

18-24 paper cupcake liners

Cream Cheese Icing:
8 ounce Philadelphia cream cheese
1 stick of butter (Land of lake unsalted) - sit it out until it is at room temperature
1 box of confectioners sugar (1 pound box)
1 teaspoon of vanilla extract

Method:
Make cupcakes according to the box instructions. Fill each cupcake liner a quarter up the liner then place one Oreo cookie inside, continue to fill with cake batter until 3/4 full. Bake per box directions then allow to cool. For the Cream Cheese Icing make sure all ingredients are at room temperature before beginning. Mix all ingredients together with blender until smooth and soft enough to spread. Top the cupcakes.

Notes:

I didn't list it with the ingredients but you need to buy food coloring if you plan on making colored icing or batter. Also I used a box cake as a quick alternative method but of course if you prefer homemade batter you can make that instead.

Traditional Spanish Paella

2012-07-18T08:00:00.000-04:00

Let me tell you, there is nothing like a traditional Spanish dish. My favorite Spanish dish by far is paella! If you're not familiar with paella it is a Spanish rice dish that originates from Valencia, Spain. There are many variations of paella but the most authentic consists of a mixture of meat, seafood, and veggies. The best paella that I've ever had comes from this little place here in Atlanta called Lafonda Latina - it's deliciously cooked in a cast iron skillet with yellow rice, calamari, shrimp, baked chicken, chorizo (Spanish Sausage), green peppers, onions, pimentos and clam juice.

I've made this dish probably a half a dozen times now and what I love most is that the versatility is virtually endless. Every time I make it I incorporate something new. You absolutely have to give this a try at least once, I promise you won't be disappointed.

Directions:

Since we're working with a lot of different ingredients the first thing you should do is get your chopping, seasoning and dicing out of the way. Start by chopping the chicken into 1 inch squares.

Season and coat the chicken with olive oil, paprika, oregano, and salt & pepper in a small container. Then cover and place in the refrigerator.

Dice the peppers, onions, and parsley.

Traditional Paella uses chorizo sausage but I can never find it at my local grocer so I use Conecuh Hickory Smoked Sausage which works just as well. You can keep or remove the skin, it's up to you.

Chop the sausage into small pieces and bake in the oven until done. As an alternate method you can also cook the sausage in a skillet with the rest of the meat but I find it easier to cook it separately.

Boil the frozen peas, drain and set aside.

In a large skillet heat some olive oil over medium heat and stir in some garlic, red pepper flakes, and the rice. Be sure to coat the rice completely in the oil.

Stir in the saffron threads, bay leaf, parsley, chicken stock, and a little lemon juice.

Cook until boiling, reduce heat, cover and allow to simmer for about 20 minutes. Then mix in the peas.

In a large separate cast iron skillet heat some olive oil over medium heat and add the seasoned chicken. Cook the chicken until done on all sides and add the onions.

Marinate until the unions are tender.

Add the red peppers and shrimp. Cook for about 5-10 more minutes.

Add in the cooked sausage and let everything simmer in the sauce and heat for about 5 more minutes.

Now you're ready to serve ^_^

Enjoy!

Prep Time: 30 mins | Cook Time: 40 mins | Total Time: 1hr 10mins | Serves: 5-6

Ingredients:
2 tablespoons olive oil (for seasoning)
1 tablespoon smoked paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 lbs skinless, boneless chicken breasts, cut into 2 inch pieces

2 tablespoons olive oil, divided (for rice)
2 tablespoons crushed garlic
1 teaspoon crushed red pepper flakes
1 bag of uncooked short-grain white rice (or paella rice)
1 pinch saffron threads (optional)
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 tablespoons lemon juice

2 tablespoons olive oil (for meats)
1 Spanish onion
1 red bell pepper
1 lb conecuh sausage (or chorizo sausage w/casings removed)
1 lb pre-cooked shrimp (peeled and tail casings removed)

Method:
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon juice. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Notes:
I still haven't quite mastered the art of cooking rice in a skillet. As many times as I've made this it still doesn't seem to get quite as tender as I'd like. It's still very good but if you're a stickler for tender rice I'd suggest boiling it instead of cooking it in a skillet. You can use regular short grain rice but I use 2 bags of store bought Paella rice which includes saffron threads. So if you get paella rice you won't need to buy the additional saffron threads.

Recipe adapted from allrecipes.com

Buffalo Chicken Stuffed Shells with Blue Cheese

2012-07-16T08:00:00.000-04:00

You can probably look forward to seeing me post quite a few recipes adapted from one of my favorite cooking blogs, Inspired Taste. Inspired Taste is a cooking blog ran by Adam and Joanne who are a cute couple that enjoy cooking together ^_^ They have such a variety of delicious recipes in which I've been on a personal mission to try. What I love most is that all the recipes are pretty simple and I've found that most of them are variety dishes that can be made over and over again with different ingredients. Gotta love the versatility!

They introduced a few recipes for stuffed shells and I've tried a few of them and have fallen in absolute awe! One of their most recent shell recipes is the Buffalo Chicken Stuffed Shells. It makes a great party dish and I have paired them with wings and alone.

Directions:

First boil the pasta shells in a large boiler according to the directions on the box. Once cooked, drain and set aside in a bowl of cold ice water. Now let's add a little olive oil and brown the ground chicken over medium heat in a large skillet.

Add some garlic powder.

Throw in some diced celery and cook until slightly tender.

Mix in some Frank's Buffalo Sauce.

Add the ricotta cheese.

Mix in a few blue cheese crumbles.

Now add the parsley.

Stuff each shell with a spoonful of filling and place in a lightly greased glass baking dish. Cook in oven for about 25 minutes or until shells become lightly crisp and the cheese has melted. Then you're ready to serve!

Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Serves: 4

Ingredients:
16 large pasta shells

1 pound ground chicken
1/4 teaspoon garlic powder
3/4 cup diced celery
6-8 tablespoons Frank’s Buffalo Wing Sauce
1/2 cup part skim ricotta cheese
1/4 cup + 2 tablespoons blue cheese crumbles
1/4 cup chopped fresh parsley

Method:
Preheat oven to 350 °. Bring a large pot of water to a boil then cook pasta shells according to package directions. Drain cooked shells then add to a large bowl of ice water until ready to fill. Next add olive oil to a large frying pan over medium-high heat. Add ground chicken and use a spoon to break the chicken apart, cook 5-8 minutes until brown. Add garlic powder and celery and cook another 3-4 minutes until tender. Remove pan from the heat then stir in wing sauce, ricotta cheese, 1/4 cup of blue cheese crumbles and parsley. Taste for seasoning, add salt if necessary.Use a spoon to fill each pasta shell then arrange shells in a baking dish. Sprinkle tops with 2 tablespoons of blue cheese then bake in the oven 25 minutes until cheese has melted and tips of shells begin to crisp and brown.

Notes:
Transferring the cooked shells to a separate bowl is optional. If you cook it in a large enough boiler pot you can simply remove the hot water, drain the shells and add cold icy water to the boiler.
Recipe adapted from Inspired Taste.

Chicken Canzanese with Asparagus Pancetta Hash and Wild Rice

2012-07-14T05:15:00.001-04:00

Every now and then I like to try something a little out of the ordinary. It's so easy to get in a habit of being routine when it comes to basic main dishes like chicken. But as I'm sure you know, chicken doesn't have to be basic nor routine. There are so many different ways to cook it, so why not go for something a little more lavish from time to time? I recently came across this amazing recipe that has become such a little taste-bud treasure. It was a big hit with the family and I wanted to share the love!

Chicken Canzanese (pronounced can-zan-ay-zee) is a classic Italian braised dish that easily transforms tough, bland chicken into a deliciously moist and tender meal. The chicken literally falls off the bones!! While this isn't one of the most simple dishes and does have several steps, it's definitely well worth every minute spent cooking. I served this dish with an Asparagus Pancetta Hash and just a regular box of Uncle Ben's Wild Rice.

Directions:

First, slice the pancetta into small 1/4 inch slices and the garlic into thin long slices. Then saute the pancetta in a large skillet over medium heat until crisp then add the garlic and cook until lightly brown.

Remove the garlic and pancetta from the oil with a slotted spoon and set aside in a small bowl for later.

Blot the chicken dry with a paper towel (to get a crisp finish) and season both sides with ground black pepper and salt.

Now brown the chicken.

Brown both sides for about 5-8 minutes each or until nicely golden brown. Then remove from oil and set aside on a plate.

Now it's time to prepare the sauce. Reduce the oil then slowly add in the cloves, rosemary, sage, bay leaves, red pepper flakes and lemon juice.

Mix in the reserved pancetta and garlic.

Add a little butter.

Transfer the sauce to a baking dish and place the chicken into the liquid skin side up making sure that the skin is above the surface of the liquid. This ensures that the outside of the chicken stays nice and crisp. Place in the oven and you're ready to bake!

Cook for about 1 hour 15 minutes and serve.

Prep Time: 30 mins | Cook Time: 1hr 15mins | Total Time: 1hr 45mins | Serves: 4-6

Ingredients:
1 tablespoon olive oil (divided)
2 ounces pancetta (or bacon), cut into 1/4 inch slices
4 medium garlic cloves, sliced thin lengthwise
6-8 bone-in chicken thighs
salt & pepper to taste
Ground black pepper
2 teaspoons flour
2 cups dry white wine
1 cup chicken broth (low sodium)
4 whole cloves
1 spring fresh rosemary (leaves removed and minced fine)
12 whole fresh sage leaves
2 bay leaves
1/4-1/2 teaspoon red pepper flakes
1 tablespoon lemon juice
2 tablespoons unsalted butter

Method:
1. Preheat oven to 325°. Heat 1 teaspoon olive oil in a large skillet over medium heat until oil is shimmering. Add pancetta and cook until just starting to brown, about 2-3 minutes. Add garlic slices and cook, stirring until garlic is golden brown. Remove pancetta and garlic using slotted spoon and set aside for later.

2. In the same pan, don’t remove the left over oil and increase the heat to medium high and add 2 tsp olive oil and heat until it starts to steam. Pat chicken dry with paper towel and sprinkle both sides with generous amount of pepper and a pinch of salt. Add chicken skin side down and cook without moving until nicely browned, about 6-8 minutes. Turn chicken and brown on second side for about 5 minutes longer. Transfer chicken to plate.

3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring for about 1 minute and slowly add wine and chicken broth. Bring to simmer, scraping bottom of pan with spoon to loosen browned bits and cook until liquid is slightly reduced, about 3 minutes. Stir in cloves, rosemary, sage, bay leaves, red pepper flakes, lemon juice, butter and reserved pancetta-garlic mixture.

4. In a separate glass or tin oven-safe baking dish, transfer the sauce mixture from the skillet, then place chicken into liquid inside the baking dish skin side up. Skin should be above the surface of liquid to keep it crisp at all times and bake, uncovered, until meat offers no resistance when poked with fork, about 1 hour. Check chicken after 15 minutes in the oven; broth should be barely bubbling and if bubbling too much, reduce oven temperature to 300°.

5. Turn off oven, transfer chicken to serving platter, pour sauce around chicken and serve.

Notes:
With the traditional recipe it's typical to remove the chicken from the sauce after baking and then reduce and bring the sauce to a boil adding the rosemary, lemon juice, and butter. This is a totally optional step, I usually add all the ingredients during the stove top sauce making process. In my opinion it cuts down on an extra step and doesn't compromise on the taste at all. So just use your own judgement.
Recipe adapted from Food.com

Apple Pie Cupcakes

2012-07-10T08:01:00.000-04:00

When it comes to desserts I don't think there's much competition with a homemade apple pie! In fact the only thing better than homemade apple pie is homemade apple pie with a side of vanilla ice cream. I think that sweet combination is hands down one of my favorites. What I love most about this recipe is that it takes a simplistic approach to such a traditional dessert. It's quick, easy, and only requires a few ingredients. I promise all you need is one bite to send your taste buds into a frenzy ^_^ that's if the sweet smell of cinnamon apples baking in the oven doesn't send you overboard first ;o)

Directions:

Though I usually like to get my chopping out of the way first, since we're dealing with apples they tend to brown fast once peeled and cut so lets start with making the topping for the cupcakes. In a medium sized bowl mix and crumble together the butter, flour, brown sugar, and nuts then set aside.

Now peel and chop up 2 large granny smith apples.

Next in a large pan melt some butter over medium heat then add the chopped apples, brown sugar, and cinnamon. Once the apples began to soften add a little bit of lemon juice.

Open the cinnamon rolls and press each roll into a circular shape.

Now press each rounded cinnamon roll into a lightly greased cupcake pan.

Add a couple spoonfuls of apples to each cupcake.

Then sprinkle with the topping we set aside earlier.

Bake in the oven for about 10-12 minutes.

Allow the cupcakes to cool off for about 10 minutes then remove each from pan and serve. As an optional step you can add whipped cream and caramel syrup on top!

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Serves: 8

Ingredients:
4 tablespoons butter
2 large Granny Smith apples, peeled, cored and diced in to 1/4-inch cubes
1/2 teaspoon ground cinnamon
1 1/2 tablespoons lemon juice
1/4 cup all purpose flour
1/4 cup + 2 tablespoons packed brown sugar
1/4 cup chopped walnuts
1 can (12.4 oz) Pillsbury refrigerated cinnamon rolls
whipped cream
caramel-flavored syrup

Method:
In a medium bowl mix together butter, flour, 1/4 cup brown sugar, and walnuts with hands until crumbly. Chop 2 peeled and cored granny smith apples into 1/4 inch cubes. In a medium-large skillet melt 2 tablespoons of butter over medium heat. Add apples and cook for about 5 minutes or so until they begin to soften. Add 2 teaspoons of brown sugar and 1/2 teaspoon of ground cinnamon. Cook until tender then stir in the lemon juice and remove from heat. Separate cinnamon rolls and press into 4 inch rounds and place into lightly greased muffin pan. Divide apple filling evenly inside rolls of each muffin cup then add flour topping over apples. Bake in the oven at 400° for about 10-12 minutes or until lightly browned. Serve cupcakes topped with whipped cream and a drizzle of caramel syrup.

Notes:
When buying the cinnamon rolls be sure not to oversight the type you get. I've made these a half a dozen times now but for some reason I overlooked the packaging and mistakenly got the "swirl" type this time. While I was able to make it work it was difficult to shape the cinnamon rolls because of the swirl pattern. So make sure you get the original type.

Recipe adapted from Inspired Taste.

Asparagus Pancetta Hash

2012-06-26T06:16:00.000-04:00

I always find it a bit challenging to come up with side dishes that compliment the main course. It's just hard for me to decide what goes well with what and in an effort to start cooking more veggies I've been searching around for different recipes. I love versatile dishes that put a different approach on things which is why when I came across this recipe I knew I had to try it. I initially set out to learn how to cook asparagus because believe it or not I've never had it and was curious about its taste and how I could venture into pairing it with meals.

This dish really caught me by surprise, it's absolutely delicious and super easy to make. What I love most about it is that it virtually goes with anything and the ingredients are versatile. You can easily swap things up by using green beans or even celery. You must try it, trust me your taste buds will thank you ^_^

Directions:

Alright, so I always like to get my chopping out of the way first. The first thing you'll need to do is chop up your pancetta, potatoes, and onions then set them aside.

Now chop up the asparagus into 1 inch segments.

Now in a medium-large frying pan, cook your pancetta (or bacon) until crisp. You won't need any additional oil here as the pancetta produces enough for the remainder of the dish.

Use a slotted spoon to remove from the pan, transfer it to a bowl and set it aside.

Now add the potatoes to the left over oil. Let them sit for about 3-5 minutes without moving them then season with salt and pepper. Start turning the potatoes and cook until light lightly golden brown.

Next add the onions.

And now add the asparagus. Mix well and continue to turn everything over ensuring that the oil ad heat is evenly distributed. Then reduce heat and cover for about 10 minutes or until the asparagus is steamed and slightly tender.

Lastly, throw in the pancetta that we set aside earlier. Let simmer in the heat for about 1-2 minutes then you're ready to serve ^_^

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Serves: 5-6

Ingredients:
1/4 lb pancetta (or bacon)
2 gold potatoes
1 small yellow onion
1/2 lb asparagus
salt and pepper to taste

Method:
Peel and chop the potatoes into 1/2 inch segments. Dice the onions and cut the pancetta (or bacon) into 1/4 inch diced slices and the asparagus into 1 inch segments. Heat a 12 inch frying pan over medium heat and fry the pancetta until crisp. Once crisp use a slotted spoon to transfer the pancetta from the pan into a small bowl and set aside. Keep the renderings in the pan and add the diced potatoes. Once the potatoes start to get lightly brown season them with salt and pepper then turn and flip them over until they've browned evenly. Now add the onions and cook for an additional 5 minutes. Then add the asparagus, cover the pan, and cook for about 8 minutes or until the asparagus gets slightly tender. Remove the lid and add the pancetta, cook for another minute or two to reheat then serve.

Notes:
The pancetta should produce enough oil to cook the rest of the dish but if not feel free to add 1-2 more tablespoons of cooking oil. Also, the potatoes can start to get mushy and break apart if cooked too long or on too high heat. If you want crispier potatoes reduce the heat and cut the cook time of the potatoes in half.

Recipe adapted from Smitten Kitchen.

Chicken Enchiladas with Salsa Verde and Wild Rice

2012-06-01T00:00:00.000-04:00

I'm always looking to try something different in the kitchen. While I don't mind spending a few hours cooking up a good meal, I also appreciate when I can find dishes that are quick, easy, and don't compromise when it comes to taste. Mexican dishes are one of my favorite types of food and I was just thinking the other day about how I've never tried my hand at making anything other than tacos. Well I did a little research and came across a few variations of enchiladas and decided why not give it a spin?

It's a super easy dish with minimal steps and ingredients and most importantly an instant crowd pleaser (my family raved about how delicious it was) So I figured I should share the joy ^_^

Directions:

The first thing you're going to need is chicken. You could use skinless, boneless chicken tenderloins cooked over the stove and seasoned with salt and pepper to taste. But since I wanted to keep it quick and simple I used a cooked rotisserie chicken from the grocery store. Pull all of the chicken from the bone and chop or shred finely with a fork or knife, be sure to discard the skin.

You're also going to need fresh cilantro, I like to get anything that requires chopping out of the way first so chop the fresh cilantro and set aside.

Now to make the sauce you'll need to heat some lemon juice, olive oil, and minced garlic over the stove for about 30 seconds over medium heat.

Next add Salsa Verde, which is just green salsa that you can find in any grocery store. I actually forgot what brand I used, Goya and Herdez are both good brands but any type will suffice. After adding the salsa mix in some sour cream to thicken up the texture of your sauce.

Once mixed thoroughly together set aside 1 cup of the sauce, you will use this later as a topping.

Now go ahead and add the shredded chicken, chopped cilantro and some shredded cheese to the sauce.

Mix together well.

Now add a couple spoons of the chicken mixture to about 6-8 large tortilla's and roll them up.

Finally, once all tortillas are rolled sit them in a medium to large greased cooking dish and spread the cup of sauce we sat aside earlier on top. Then sprinkle with remaining shredded cheese. You can also sprinkle a few pieces of cilantro as a final topper (optional) if you like. Now you're ready to bake. Cook in the oven until the cheese is completely melted on top or once the sauce starts to become bubbly.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Serves: 3-4

Ingredients:
1 Rotisserie Chicken (or 2lbs of skinless, boneless chicken tenderloins)
6-8 large flour tortillas
1/4 cup chopped fresh cilantro
1/2 cup shredded Monterey jack cheese
1/2 cup shredded sharp cheese (or mexican)
1/2 cup of sour cream
2 cups Mexican salsa verde
2 teaspoons olive oil
2 teaspoons minced garlic
2 teaspoons lemon juice

Method:
Heat a large skillet on medium heat. Add minced garlic, olive oil, and lemon juice and cook for 30 seconds. Add salsa verde (green salsa) and heat. Stir in sour cream. Set aside 1 cup of the mixture to top the enchiladas. Add chicken, half of the cheese and fresh cilantro. Mix well. Remove the chicken mixture from the heat. Add about 2-3 tablespoons of the mixture to the center of each tortilla and roll. Place each tortilla with the seam side facing down in a lightly greased cooking dish. Top with remaining sauce and cheese. Bake in the oven at 350° for about 20 minutes or until the cheese has completely melted.

Notes:
For the wild rice I just used a store bought box of instant rice by Uncle Ben's and served as a side. It's super quick and easy and adds tons of flavor to the dish.

Baked Italian Chicken Pasta with Spinach

2012-03-21T17:28:00.000-04:00

Lately I've been into experimenting with pastas. What I love about pasta is that you can be as unique as you want, mixing different ingredients and still end up with a brilliant, flavorful dish. I'm beginning to see sort of a pattern with my usage of spinach because I tend to put it in pretty much anything lol and that's ok! I actually got the idea for this dish from a friend and decided to put my own spin on it. I like to think of it as the "unstuffed shell". If you've ever had stuffed shells then you'll know what I'm referring to. I plan to share my stuffed shell recipe with you soon but until then I hope you enjoy my little easy to mix and bake concoction ^_^

Directions:

First you'll need a box of penne pasta, put it in a large boiler and cook according to the directions on the box.

Next, ground 1lb of ground chicken over medium to high heat in a large skillet.

Once completely browned, season with chicken chili seasoning. I use a box of chicken chili mix found at my local grocery store. Stir in, ensuring to coat every piece of the chicken.

Then add half a bottle of tomato sauce to the chicken. I use an Italian Sausage and Garlic sauce by Prego. Mix and bring to a light boil then reduce heat.

Now drain thawed frozen spinach and squeeze out any excess water. You don't want it to be overly drenched before adding to the dish.

Then add the spinach to the chicken and tomato sauce, heat and stir thoroughly. Turn off heat and add ricotta cheese. I use a 15 oz. (medium) container of original ricotta by Polly-O. Mix well.

Now transfer the chicken mixture to the boiler you set aside earlier with the penne pasta and mix thoroughly. Then add the remaining tomato sauce on top of the mixture and stir in.

Transfer to a large greased or foiled baking dish and top with shredded cheese. Bake for about 25-30 minutes or until cheese is completely melted. Then serve.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Serves: 5-8

Ingredients:
2 tbsp olive oil (optional)
1 1lb box penne pasta
1 large bottle tomato sauce
1 bag frozen chopped spinach (or fresh)
1 15oz. container ricotta cheese (medium sized)
1lb ground chicken
1 8oz bag sharp shredded cheese
2lb box of chicken chili mix (or season all)

Method:
Boil box of penne pasta, cook according to the directions on the box, drain, then return to boiler and sit aside. Brown 1lb of ground chicken over medium heat in a large skillet. Add chicken chili seasoning pack and stir to evenly coat the meat. Add half a bottle of tomato sauce, mix well and bring to boil. Add frozen spinach and ricotta cheese, mix well and turn off heat. Combine the chicken and spinach mixture to the boiler you set aside and mix thoroughly into penne pasta. Add the remaining tomato sauce. Transfer to a greased or foiled cooking dish and top with shredded cheese. Bake in the oven at 350° for about 25-30 minutes until the cheese has fully melted and the sauce starts to bubble.

Notes:
I've made this pasta a couple of times and from my experience it dries out and loses flavor after baking if you don't use an abundant amount of tomato sauce. My directions suggest 1 large bottle of tomato sauce but you can very well use more, you can use your own judgment in the future based on taste after you've tried it. As for the ground chicken, unlike ground beef it doesn't really produce a lot of oil while browning. So you can use olive oil to assist you with browning the meat faster. A helpful tip when sitting the pasta aside, to prevent the noodles from sticking together (from the heat) you can leave or pour a little water over them. I use a chicken chili kit to season the ground chicken, the pack comes with flour, salt, cayenne pepper, and seasoning. I only use the seasoning and the cayenne pepper (optional). You can season the chicken however you prefer, season all or nothing at all ;o) Also, make sure you thaw out the frozen spinach a day before or a few hours prior to use.