Thursday, October 29, 2009

Pumpkin Chocolate Chip Spice Cookies

O how I love pumpkin and mouth is watering just writing this....too bad I made these cookies a week ago and they are all gone! I know I didn't get this love from my mom because she is absolutely DISGUSTED by the though of these cookies! Why, I don't know. They fill all of my requirements for deliciousness: Chocolate, check. Puffy cookies, check. My husband won't touch them, check. (More for ME ME ME!) These are a pumpkin SPICE cookie, so if you are looking for a straight up pumpkin cookie, these are not it!

Pumpkin Chocolate Chip Spice Cookies

1/4 lb. butter
1 cup brown sugar
1/4 cup white sugar
2 eggs
1 cup pumpkin
2 cups flour
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. baking soda
chocolate chips

Combine butter, brown sugar, white sugar, eggs and pumpkin and cream. In a separate bowl, mix remaining ingredients, excluding chocolate chips, then combine. Add 1 cup chocolate chips and mix. Bake at 400 degrees for 10-12 minutes.

Momma's Sloppy Joes

Nothing is better than a nostalgic meal that you can re-create from your childhood, is it? I know sloppy joes is a funny thing to love, but I truly LOVE them. My mom always made sloppy joes, (though always was never enough in my book) and making these the other night brought me back home. These have the perfect, yes, I repeat PERFECT flavor. Give them a shot, you won't be sad that you spent 12 minutes on this dinner!

Momma's Sloppy Joes

1 pound ground beef
1 onion, minced
3/4 cup tomato sauce
1/4 cup tomato paste
1/2 cup catsup
1/2 tsp. chili powder
1 tsp. curry powder
1 tsp. mustard
1 tsp. sage
1 tsp. salt
1 Tbs. flour

Brown ground beef, add onion and cook until translucent. Mix all other ingredients in a separate bowl, then add to cooked beef and onion. Simmer mixture until heated through on low heat. Serve on buns.

Recipe From: Mom

Saturday, October 10, 2009

TCK (Tomato Chicken with a Kick)

Yep, TCK...Tomato Chicken (with a) Kick. I know, silly name, but it really describes the flavor. At first you just taste sweet, creamy tomato chicken, then comes the kick from the red pepper flakes. They compliment one another perfectly, especially when served with my
Spanish Rice.
(My mom even made this recipe by shredding chicken and cooking the sauce in a saucepan, then pouring it over the top and said it was great!)

TCK (Tomato Chicken with a Kick)

2 boneless, skinless chicken breasts
1 (14 ounce) can petite diced tomatoes, undrained and pureed
1/3 cup brown sugar
3/4 teaspoon crushed red pepper flakes

Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on low for 4 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. Serve with rice.

Serves 4.

Recipe from Melanie

Spanish Rice

This Spanish rice was just perfect. Not too spicy, not too mild. If you are looking for a big statement with your rice, this is probably not the recipe to choose. It adds subtle, delicious flavor to any mexican meal. It is a quick side dish for enchiladas, tacos, or my recipe for TCK (Tomato Chicken with a Kick).

Spanish Rice
Printable Version

2 tablespoons olive oil
1/2 onion, chopped fine
1 Tbs. minced garlic
2 cups of medium or long-grain white rice
4 cups chicken stock (follow package directions for rice to liquid ratio
1 heaping Tbs. tomato paste
1 tsp. chili powder
1 tsp. of oregano
1 tsp. salt

In a large skillet brown rice in olive oil, over medium heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 5 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, chili powder, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Taco Steak Rub

I love the 2 times a year that my hubby gets inspired to cook! I was just going to whip up some simple steak tacos with seasoning straight from the package, and for some reason, hubbs stepped in and made this delicious rub! I am so glad he did. It was divine. It is super easy to put together, too, so I will be making in in large batches so I just have it on hand when taco night comes around!

Taco Steak Rub

2 Tbs. chili powder
2 tsp. cumin
1 tsp. oregano
1/2-1 tsp. cayenne
1/2 tsp. salt
1/2 tsp. sugar
1 medium lime
2 pieces steak
any preferred taco ingredients

Combine spices for rub.
Squeeze 1/2 lime on each piece of steak then coat with rub. Cook steak either by barbeque-ing or by sauteeing in 2 Tbs. EVOO until cooked through.

Slice steak thinly and put into tacos. Enjoy!

Serves 2.

Sunday, October 4, 2009

Mexican Chicken Kiev

O my am I a good cook! I was seriously so big-headed after I made this meal, it was delicious! The best part being that it was absolutely a piece of cake! Seriously! It was absolutely PACKED with flavor and both of us devoured every last bite. The creamy cheese in the middle with a kick, the perfect panko mixture on the outside...o man! My mouth is watering as I type!

Mexican Chicken Kiev

2 boneless chicken breast halves
5 oz. diced green chilies, pureed
1 cup colby jack cheese, shredded
1/4 cup fine bread crumbs
(I used whole wheat panko)
1/8 cup Parmesan cheese, grated
3/4 tablespoon chili powder

1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon pepper
1 egg
2 tablespoons butter, melted

Pound chicken breasts to 1/4 inch thickness.

Combine chilies and cheese and place in the center of each chicken piece. (Sprinkle with small amounts of chili powder, cumin, and salt if desired.)
Roll up and secure ends with a toothpick.

Crack egg in one dish. Combine bread crumbs, Parmesan cheese, & seasonings. Dip chicken rolls in egg & roll in bread crumb mixture. Place chicken rolls seam side down in a baking dish. Melt 2 Tbs. butter and drizzle over the top of chicken.

Bake uncovered in a 400 degree oven for 20 minutes.

Serves 2.

Adapted from All that Splatters

Grilled cheese and Bacon Sammies

Talk about grilled cheese sandwiches with a kick! These were 100% delicious and so much fun. They had a perfect crunch to the crust, as well as the salty-savory combo of the melted cheese and bacon crisps. If you ever want to make the plain old grilled cheese it is.

Grilled Cheese and Bacon Sammies

4 slices whole wheat toast
1/2 cup cheese
2 slices bacon, cooked and diced
2 Tbs. butter

Melt 1 Tbs. butter in skillet on low heat. While butter is melting, place 1/4 cup cheese on 2 slices of bread.
Scatter 1 slice of diced bacon on each slice. Top with second slice of bread. Place sandwich in skillet with butter. Cook on one side, about 5 minutes. Melt remaining 1 Tbs. of butter in skillet. Turn sandwich over and cook until browned and cheese is melted.

Serves 2.

Recipe from Rachel Ray