MEXICAN PULLED CHICKEN

This recipe is so good and can be used with so many different Mexican dishes: Tacos, Quesadillas, Enchiladas, Mexican Lasagna, Nachos, etc...

I cut the recipe in half and it was enough for at least 12-14 small tacos.

Ingredients

• 1 sweet red pepper, stemmed and seeded and cut into large rings or chopped
• 1 large onion, trimmed and cut into large rings or chopped
• 4 pounds boneless skinless chicken breast halves, trimmed (or 2 lbs chicken breast & 2 lbs chicken thighs)
• 4 tablespoons cider vinegar
• 2 (14.5) ounce cans diced tomatoes
• 4 tablespoons tomato paste
• 4 tablespoons Agave Nectar
• 2 tablespoons whole grain mustard
• 2 teaspoons onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon Tabasco sauce
• 1 tablespoon oregano
• 1 tablespoon coriander
• 2 tablespoons hot sauce

Directions

1. Preheat oven to 275 degrees.
2. Spray a pan or glass baking dish with non-stick cooking spray and lay pepper and onion rings on the bottom.
3. Lay chicken over onions and peppers.
4. In a medium sauce pan, place all other ingredients and heat to a boil. Stir to combine ingredients and remove from heat.
5. Pour the tomato mixture over the chicken. Cover with foil. 
6. Place in oven for three hours.
7. Remove the pan from oven and peel off foil.
8. Place chicken on a cutting board and shred with two forks. (It should come apart VERY easily).
9. Pour remaining mixture from baking dish into a strainer and strain out most of the liquid then place back into baking dish
10. Place pulled chicken meat back in with tomato mixture in baking dish and mix to combine.

Source: A Family Feast

WHITE STRAWBERRY SANGRIA

My roommate is abandoning me (errr... getting married... whatever...) so we had to throw a party! Her wedding color is blush, so everything was blush colored at the shower - including this yummy white sangria! I made it mainly because the color went with the theme - but It was so refreshing, I will most definitely be making this again soon.

INGREDIENTS:

2 lemons, thinly sliced
1 apple, cored and sliced (any kind)
1 cup strawberries, hulled and sliced lengthwise
1 750 ml bottle white wine (a dry-ish white wine is best - I like Sauvignon Blanc or Chardonnay)
1/2 cup light rum
4 cups lemon-lime soda

DIRECTIONS:

Add lemon slices to a large pitcher, then the apples, then the strawberries. Pour the wine and rum over the top. Cover and place in the refrigerator for 4 - 5 hours.

Remove from refrigerator and add the lemon lime soda. Add a few pieces of the fruit to your glass and pour sangria over to serve.

Source: Kitchen Treaty

SUGAR COOKIES

Ingredients:

3 cups flour

3/4 tsp baking powder

1/2 tsp salt

1 cup  unsalted butter, softened

1 cup sugar

1 egg, beaten

1 Tbsp milk

Powdered sugar, for rolling out dough

Directions:

Sift together flour, baking powder and salt.  Set aside.  Place butter and sugar in a large bowl of an electric stand mixer and beat until smooth and light in color.  Add the egg and milk and beat to combine.

Put mixer on low speed and gradually add flour.  Beat until mixture pulls away from the side of the bowl.  Divide the dough in half and wrap in wax paper.  Refrigerate for 2 hours.

Preheat oven to 375 degrees.

Sprinkle surface where you will roll out the dough with powdered sugar.  Remove 1 wrapped pack of dough from refrigerator at a time.  Sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick.  Move the dough around and check underneath frequently to make sure it is not sticking. Try to roll out quickly to keep the dough cold.

Cut dough into desired shapes. Place on a greased baking sheet and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges. Rotate the cookie sheet halfway through baking time.

Let sit on baking sheet for 2 minutes after removal from oven, and the move to complete cooling on wire rack.

Serve as is, or ice as desired.  Store in airtight container for up to 1 week.

Source: Alton Brown

STRAWBERRY SCONE SHORTCAKE

INGREDIENTS:

SCONES

For the "Shortcake" part you can use this Basic Scone recipe. 

SWEET STRAWBERRIES

1 container of strawberries

1/2 cup of sugar

WHIPPED CREAM

Whipping cream

sugar to taste

METHOD:

Wash and cut up the strawberries. Add the sugar on top and set in the refrigerator for at least an hour and up to overnight.  The strawberries and sugar will create a sweet syrup, so be sure to mix the strawberries before serving to get the yummy syrup.

Make the scones according to the recipe found here.  The only edit to this recipe would be to add sugar to the top of the scones before baking after you brush the top with egg.  I would also add more sugar to the top as soon as they come out of the oven, while they are still hot. Instead of small circles, you can cut the scones in any shape and size you want.

In a mixer, add the whipping cream and sugar to taste. One cup cream would use about 2-3 TBSP of sugar - but some like it sweeter, some like it less sweet.  Whip the cream and sugar together until soft peaks form. You can also use a whisk or a handheld mixer.  (Watch this video to learn to make perfect whipped cream.) 

Cut the scones in half (can be warm or cooled).  Add the strawberries and syrup and whipped cream.  Top with the top of the scone.

AGUA DE SANDIA (WATERMELON WATER)

Ingredients:

• 6 cups seedless watermelon cubes
• 3/4 cup water
• 4 thin lime slices, for garnish
• a few sprigs mint, for garnish
• ice

Directions:

In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint.

To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.

Can I add a little vodka to this?  I think so!

Source: SkinnyTaste.com

BAKED BEANS

oh-muh-gah these are the most amazing baked beans ever!  Summer can't get here fast enough...

8 thick slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. 

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). 

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 - 2 1/2 hours. Let stand to thicken slightly and serve.

Serves up to 18

Recipe from The Pioneer Woman

God ALWAYS promises His nearness

Tonight my roommate walked in the door and said she had a lot to get done before she went to bed. So naturally she sat down in our living room and we proceeded to talk for 3 1/2 hours... 

This blog was intended to house my recipes so that when I'm at the grocery store I can pull them up on my phone for easy access. That was it. I never planned on anyone else seeing these posts. But tonight was a special sort of night, and I just felt like sharing. 

I have been struggling with loneliness for a while. Not the loneliness of being single, but just of being alone. Singleness for me is hard not just for the lack of a guy, but the constant lack of constants in life that go along with singleness. The constant changing of roommates, friend groups, places to live, etc. And when I'm honest, I'll admit I bought my condo not because it was a wise financial decision, but because it was something I could control and could make a constant. If I was going to have a revolving door of roommates at least I could stay in one place to call my home. I'm not sure that my theory is entirely healthy, but it has provided a sence of peace. 

As I was "talking" to my roommate (read: laying on the couch giving my roomate some counseling practice) we just kept coming back to the "core" people in your life. I have my parents, but that's it. But the reality is my parents aren't promised to me. A phrase that is on replay in my mind some days came from a former pastor at my church who said "God doesn't promise good things always, but he ALWAYS promises his nearness" - and isn't his nearness all that matters, really? 

As a society, we run to all sorts of things during times of struggle - we run to busyness (just keep your mind off it - go shopping, bake a cake, work more, join kickball), we hide and isolate ourselves, or my personal go-to: people. I value relationships above anything else. Above my relationship with my savior. 

God revealed this about a year ago on a 3-day weekend. I had every minute planned out - going to the lake on Saturday, brunch on Sunday, coffee with a friend in the afternoon, church then dinner - and then something else clearly very important on Monday (I can't remember what) - all with different people. And starting on Thursday, one by one, my plans got cancelled for various reasons - not one thing remained on my calendar. (Clearly a God thing.) Just the thought of 3 days sitting at home alone made me so lonely I almost felt sick to my stomach.  But God didn't let me just be sad - I podcasted 2 whole series and spent the entire weekend in the word. It was the least lonely I had felt in years. That was the weekend God said "love and value your friends, but NEED me." 

Maybe one day I will only have to learn a lesson once... That day hasn't come yet and I still struggle with this. 

I feel like society treats relationships like a movie - we spend a few hours and are entertained, and as soon as another movie is released we move on to the next. But I don't like that! I know relationships are constantly changing. But I want to build relationships and invest in people and feel invested in. And while this may be a good thing - it has become the primary thing in my life that takes the place of Christ. I run to relationships to feel needed and loved, to feel useful and desired as a person. And if I go a night without someone texting me - well then I'm all alone and have no friends. Obvi. 

I don't really know what all of this means, but I am grateful for a God who lovingly reveals our idols, whether they are "typical" idols or not. And what is a "typical" idol anyway? I'm grateful for good biblical teaching that warns against the "morally neutral" things in our lives that we can place as idols.  I'm praying that I (and we as a society and community) will find our rest and hope solely in The Lord, and that the people He puts in my life will be used to draw us nearer to Himself, and not to fill a void only a relationship with Christ can fill. 

So that's all I got... Good night! 

PULLED PORK

One of the easiest meals I've ever made! 3 ingredients is all you need for this pulled pork and you can make sandwiched, tacos, quesadillas and more. Yum!!!

Pork shoulder (2 - 3 lbs)

1 can of Root Beer (or Dr. Pepper)

BBQ sauce

Cook pork shoulder and Root Beer together in slow cooker on low for 8 hours. 

After pork shoulder is cooked, shred using 2 forks. Add a whole bottle of BBQ sauce and mix together. 

 Eat as a sandwich, taco or quesadilla topped with slaw (I use bagged close slaw mixed with a little ranch dressing). 

STAMPEDE 66 BUTTERSCOTCH PUDDING WITH SALTED CARAMEL

One of the MOST amazing desserts I have EVER put into my mouth.
Stampede 66 Butterscotch Pudding with Salted Caramel

For the butterscotch pudding:
9 sheets gelatin
9 cups heavy cream
20 ounces butterscotch candies, crushed
8 egg yolks
1 vanilla bean, split and scraped

For the Caramel:
1/3 cup granulated sugar
1 cup light brown sugar
1/4 cup pure maple syrup
1/4 cup dark corn syrup
1 cup heavy cream
1 teaspoon sea salt

Unwrap the candies.  Place candies in a ziplock bag and crush them with the bottom of a pot or rolling pin until they resemble small pebbles.  This will facilitate the melting process.

Place crushed candies into a pot with 9 cups heavy cream and vanilla bean.  Slowly bring to a boil over a low flame, insuring that the candies are completely melted.

Soak the sheets of gelatin in cold water until they become soft.  Remove softened sheets from water and squeeze out the excess water.  Place gelatin leaves in hot cream base and stir until the leaves have dissolved.
In a mixing bowl, beat the egg yolks for one minute, then graually add the cream mixture.  Stir to thoroughly combine then strain the mix through mesh strainer.  Let the mixture cool slightly.

Meanwhile, prepare the caramel.

Mix all the ingredients, except the salt, in a heavy-bottomed saucepan.  Cool over high heat until the mixture reaches 200 degrees on a candy thermometer.

Let cool for 20 minutes and skim the surface if neccesary/  When caramel has cooled, pour about 2 tablespoons into the desired containers.  Sprinkle a little of the salt on top, then refrigerate for 20 minutes.

Remove the containers with caramel from the refrigerator and pour the pudding 3/4 of the way up the side.  Refrigerate overnight and serve with a little whipped cream and a cookie.


Source: Texas Monthly

BERRY MOJITO

While I was in Vegas this summer for work, I was able to stay an extra day and lay out by the pool at Caesars Palace (not a terrible way to spend the day!) I ordered a large cocktail - and $28 dollars later (what!?), a giant Blackberry Mojito arrived. It was pretty amazing! 

BERRY MOJITO

Fresh Blackberries or Blueberries

Fresh mint

1/2 Lime

1 Part Rum

1/2 Part Simple syrup or agave

3 Parts Club Soda

Cut the lime into wedges.  Muddle the lime wedges, berries and mint.  Add the remaining ingredients and stir. 

WINE: Metairie Sauvignon

Perfect wine for a summer patio night!

BUTTER PECAN ICE CREAM

Some friends of mine moved to China recently for 2 years as missionaries.  While most of their stuff is in storage, their fabulous KitchenAid Ice Cream Maker is safely on loan to me!  I have been so ready for fall to come I can hardly stand it.  So this weekend I made homemade Butter Pecan Ice Cream.  It. Was. Amazing.

BUTTER PECAN ICE CREAM

1 cup packed light brown sugar
1/2 cup water
1/8 teaspoon salt
2 large eggs
2 tablespoons unsalted butter
1 cup whole milk
1 teaspoon vanilla extract
1 cup heavy cream
1 cup toasted pecans, chopped

Combine the brown sugar, water and salt in a saucepan and bring to a boil, stirring to disolve the sugar.  Boil the syrup for 2 minutes.

Meanwhile, beat the eggs together in a medium bowl.  Slowly beat in the syrup. (Beat constantly and add the syrup slowly so you dont scramble the eggs.)

Cook in a double boiler (not directly on the stovetop) stirring constantly, until the mixture reached 175 degrees and coats the back of the spoon.  Do not allow the mixture to boil.  Add the unsalted butter and stir until melted.  Strain into a medium bowl and refrigerate until very cold.  (Very important - don't get impatient!  If you can, leave this in the refrigerator overnight).

Add the whole milk and vanilla extract and mix well to combine.

Beat the heavy cream until soft peaks form.  Fold into the egg mixture.  

Pour into and ice cream maker and freeze according to directions (30 minutes in the kitchenaid pre-frozen bowl).  Fold the pecans in the last 5 minutes.

Serve right away for "soft serve" ice cream, or pour into an air-tight container and freeze to serve at a later date.

Since there are eggs in the ice cream, make sure to eat it all within 5 days.  (Like that will be a problem...)

Source: BrownEyedBaker

RHUBARB PIE

My cute British grandparents used to make strawberry rhubarb pie (and when I say 'make' I really mean bought and put in the oven.) So when I found frozen rhubarb at Central Market I grabbed a bag, not sure what I would do with it. I didn't have any strawberries but did a little research and found that rhubarb can be a pie filling all on its own!  If you've never had rhubarb, it's kind of a mix between a cherry and a strawberry... Kind of. 

RHUBARB PIE

4 cups chopped rhubard

1 1/3 cups white sugar

6 Tbsp all-purpose flour

1 Tbsp butter

1 pastry for 9" double crust pie 

Preheat oven to 450 degrees.

Spray non-stick spray on pie plate.  Lay bottom pie pastry over pie plate.  

Combine sugar and flour.  Splrinkle 1/4 of it over pastry in pie plate.  heap rhubarb over this mixture.  Sprinkle remaining sugar and flour over top.  Dot with small pieces of butter.  Cover with top crust. 

Pinch the edges of the pastries together to seal the edge of the pie.  

Place pie on lowest rack in over.  Bake for 15 minutes.  Reduce temperature to 350 degrees, and continue to bake for 40 to 45 minutes.

Serve warm or cold.  (And ice cream is always a nice addition!)

Serves: One 9" Pie

Enjoy!

BAKED SPAGHETTI SQUASH LASAGNA

INGREDIENTS: 

1 (4 lb.) spaghetti squash 

Sauce: 

1 T. olive oil 

2 garlic cloves, minced 

1 tsp. salt 

1/4 tsp. ground black pepper 

1/8 tsp. crushed red pepper 

2 (28 oz.) cans whole tomatoes, drained and coarsely chopped 

1 tsp. dried oregano 

1 tsp. dried thyme 

Gratin Topping: 

1 (15 oz.) container part-skim ricotta cheese 

1/2 c. freshly grated Parmesan cheese 

1 tsp. dried oregano 

1 tsp. dried thyme 

1/2 tsp. salt 

DIRECTIONS:


For the Squash: 

1.  Pierce squash several times with a fork and place on a baking sheet.  Bake at 400 degrees for about 1 1/2 hours, or until tender.  Cool. 

2.  Cut squash in half lengthwise and scrape out seeds.  Use a fork to scrape the inside flesh of the squash into spaghetti-like strands.  You should end up with about 6 cups of strands. For the Sauce: 

3.  Heat olive oil in a large saucepan over medium heat.  Add garlic and cook for about 2 minutes, stirring frequently.  Add salt, black pepper, crushed red pepper, tomatoes, oregano, and thyme.  Bring to a boil.  Then reduce heat and simmer for 20 minutes, or until thickened, stirring occasionally. For the Gratin Topping: 

4.  Place all gratin topping ingredients in a mixing bowl; stir to combine. For Assembly and Baking: 

5.  Place spaghetti squash 'noodles' in a baking dish sprayed with cooking spray.  Pour sauce evenly over squash.  Place cheese mixture on top of sauce and spread it with the back of a spoon to evenly cover the sauce. 

6. Bake at 400 degrees for 40 to 45 minutes, or until heated through, bubbly, and lightly browned. 

ENJOY!

Source: The Kitchen is my Playground

BLACKBERRY & GINGER TRIFLE

Oh help me... This is one of the yummiest desserts I have had in a while. Some friends came over for a dinner party and brought this dessert. It looks, tastes and sounds super fancy but it's oh-so easy!

BLACKBERRY & GINGER TRIFLE

1 piece fresh ginger (3 inches long), peeled and roughly chopped
3/4 cup sugar
1 store-bought pound cake (12 to 16 ounces)
2 cups cold heavy cream
2 packages (6 ounces each) fresh blackberries

In a small saucepan, combine ginger, 1/2 cup sugar, and 1/2 cup water.  Bring to a boil, and stirl until sugar disolves.  Cover pan and remove from heat; set aside to steep, at least 20 minutes and up to 1 hour.  (The longer the syrup steeps, the stronger the ginger flavor will be.  I allowed to steep for 45 minutes.)

With a serated knife, cut pound cake into 1-inch thick slices; lay slices on a piece of waxed paper (for easy cleanup.)  With a brush, dab slices on both sides with syrus, leaving chopped ginger behind; use all the syrup.  Cut slices into cubes.

Whip the cream with the remaining 1/4 cup sugae until soft peaks form.  In alternating layers, arrange cake cubes, whipped cream, and blackberries in 8 serving glasses or dishes (or one large, deep serving ish, preferably glass).  Chill until ready to serve, at least 30 minutes and up to overnight.

Source: Martha Stewart

WILD RICE

WILD RICE

3 boxes of Rice-a-Roni long grain wild rice
2 sticks of butter
4 TBspns of chopped onion
1 cup slivered almonds
1 lb sliced mushrooms
6 TBspns of Sherry (not cooking)
2 Tspns salt
6 cups (I used 4) chicken broth 

Combine everything but broth and seasoning packets.  Cook for 20 minutes on the stovetop stirring frequently.

Put in 9x13 pan.  Add broth and seasoning packets, and stir.

Bake at 325 for 1 hour uncovered 

ENJOY!

MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

MUSHROOM & PAPPARDELLE SOUP WITH GREMOLATA

2 Tbsp olive oil
4 oz. cremini mushrooms, sliced 1/4-in thick 
(2 cups)1 large onion, diced (1 1/2 cups)
3/4 tsp. dried Italian seasoning
7 cups low-sodium vegetable broth
4 oz. pappardelle noodles
1 1/2 cups green beans, cut into 1-in pieces
1/3 cup masarpone cheese
1/4 cup fresh italian parsley
1 clove garlic, peeled, 
2 tsp grated lemon zest

To make Soup: 

Heat oil in pot over medium-high heat. Add mushrooms and onion, and sauté 5 minutes. Stir in Italian seasoning, then broth. Cover, and bring to a boil. Set aside 1/2 cup broth, then add noodles; simmer 3 minutes, stirring occasionally. Add green beans, and simmer 3 minutes. Remove from heat.

Whisk reserved 1/2 cup broth into mascarpone in bowl. Slowly stir mascarpone mixture into Soup.

To make Gremolata: 

pulse parsley, garlic, and lemon zest in food processor until finely chopped.

Ladle Soup into bowls. Garnish each with 2 tsp. Gremolata.

Serves 6

ENJOY!

HOT HAM & CHEESE DIP

I recently had my 3rd annual Christmas party (Ho Ho Ho) and made this dip.  A friend of mine came over to help me get ready beforehand (and to open the wine for me... I mean really, that's what friends are for!)  And I do believe that in the short time between the oven and the table, half of the dip disappeared... I'm not sure what happened...

HOT HAM & CHEESE DIP

8 thick slices smoked ham, finely chopped

1 (8 oz.) block of cream cheese, softened

1 cup shredded cheddar cheese

1 cup shredded swiss cheese

1 pinch cayenne pepper

2 Tbsp freshly chopped parsley

1 bag mini toasts, crackers, or freshly sliced bread

Combine the ham, cream cheese, 3/4 cup each of the swiss and cheddar cheeses, and the pinch of cayenne pepper in a glass bowl.

Stick the bowl in the microwave for about 45 seconds to soften the cheeses.

Mix it all together until smooth.  Transfer to a baking dish.  Sprinkle with remaining cheese over the top.

Bake for 10 minutes at 350 degrees.  Switch the oven to broil and cook 2 to 5 more minutes, or until the cheese is browned and bubbly.

Garnish with parsley and serve with toasts, crackers or bread.

Source: Taste for Adventure

ENJOY!

GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

• 

  
  

  GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

  1 cup pecans, chopped
  3 (4 oz.) bars bittersweet chocolate baking bars (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars)
  3 (4 oz.) white chocolate baking bars (I use Ghirardelli White Chocolate Baking Bars)
  1 teaspoon coarse sea salt*
  
  
  Place the pecans in a single layer on a baking sheet.
  
  
  Bake at 350° for 8 to 10 minutes or until toasted.
  
  
  Line a 17 X 12" jelly-roll pan with parchment paper.  Break each chocolate bar into 8 equal pieces.  (You will have 48 pieces total).  Arrange in a checkerboard patter on the pan, alternating white and dark chocolate.  The pieces should touch each other.
  
  
  Bake at 225° for 5 minutes or just until chocolate is melted.  Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden toothpick.  Sprinkle evenly with pecans and sea salt.
  
  Chill up to 1 hour or until firm.  Break into pieces.  Store in an airtight container in refrigerator for up to 1 month.
  
  * Coarse sea salt is the best and really makes a difference.  Though, if you must substitute, you can use 3/4 teaspoon kosher salt.
  
  

  ENJOY!

NUTELLA CRESCENT ROLLS

It is never a good thing when I am home alone with a jar of Nutella.  I have no self-control and the jar will not last long.  It is even worse when crescent rolls are involved!

NUTELLA CRESCENT ROLLS

1 can (8 oz) Pillsbury Crescent Rolls
1/2 cup Nutella, plus more for topping
1/2 cup toffee bits
1/2 cup chopped pecans

Heat oven to 375.  Separate dough into 8 triangles; press each slightly to enlarge.  Spread 1 Tbsp Nuetella evenly over each triangle.  Sprinkle each with 1 Tbsp toffee bits and 1 Tbsp pecans.  Press in slightly.

Roll up the crescent rolls.  Place on ungreased cookie sheet and curve into crescent shapes.

Bake 12 to 17 minutes or until deep golden brown.  Remove from cookie sheet; cool 5 minutes.  If desired add additional Nutella to top of each roll.

ENJOY!