Thursday, April 26, 2012

Taco Bites

There is always a new, fun way to enjoy tacos! These mini taco bites are perfect for an appetizer at a party, or just a yummy dinner for the family. Feel free to add whatever toppings you want to jazz them up a little, these are just the ones that we enjoy.

Taco Bites
Printable Version

20 won ton wrappers
1 lb ground beef
taco seasoning packet
2 Tbs. cream cheese
sour cream
cheese, shredded
tomatoes, diced
lettuce, chopped
hot sauce

Preheat your oven to 425 degrees. In a regular size cupcake pan, place two won ton wrappers, on an angle to ensure all edges are covered, into the bottom of each mold. Cook ground beef in skillet until browned, and drain off fat. Add seasoning according to package directions. Mix in cream cheese to give the meat a creamy consistency. Remove from heat.

Spoon 2 Tbs. beef mixture into each won ton cup. Top with shredded cheese. Bake for 8-10 minutes, or until edges are browned and crispy, and cheese is melted. Top with desired toppings and enjoy.

Makes 10 taco bites.

Thursday, April 19, 2012

Berry Smoothie

Smoothies are so guilt free! I love whipping this up late at night, and I always feel way better than if I were to indulge in cookies or ice cream. I love our Mango Peach Smoothie, but every once in a while I like to mix it up a bit. Hubbs doesn’t enjoy berry as much as mango, so when he is away, this is the one that I secretly snack on! I will even add a banana every once in a while for another anti-hubby indulgence!

Berry Smoothie
Printable Version

1  cup apple juice
½ cup vanilla yogurt
1 ¼ cups triple berry frozen fruit

Place all ingredients in a blender and mix on low for 60 seconds. Pour into large glasses and enjoy!

Makes two 8 oz. servings

Sunday, April 15, 2012

Bourbon Street Chicken

Okay, so immediately after tasting this, I realized what everyone was raving about! The sauce has a great flavor, just the right amount of sweetness and spice. It is also such a simple recipe...which of course makes meals 10 times better! There is no BOURBON in this recipe...who knows why it is called bourbon?? Anyone? Anyway, it is delicious, my hubby said it is one of the best chicken dishes I have ever MADE! Points with the husband can never hurt. I even made this recipe once without the crused red pepper flakes and it was equally as divine. Enjoy!

Bourbon Street Chicken
Printable Version

2 boneless skinless chicken breasts
2 Tbs. oil (for frying)
4 Tbs. cornstarch

1 garlic clove (minced)
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce (or Bragg Liquid Aminos to be GF)

Cut chicken breasts into bit sized pieces, and lightly dust with cornstarch. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain chicken on paper towels and set aside.

In a separate bowl combine all sauce ingredients. Pour into wok or frying pan and bring to a boil. Add chicken back to the pan, reduce the heat and simmer for 10 minutes. Serve over rice or quinoa...delish!

Serves 4.
Recipe from Blog Chef

Thursday, April 12, 2012

Flat, Chewy Chocolate Chip Cookies

O chocolate chip cookies, I only like you straight from the oven. Piping hot in my hands, melting in my mouth deliciousness. Well, guess what? I ate these cookies after they had completely cooled, and kept going back for more! That really never happens in my house, so I was elated to have to as an addition to my chocolate chip cookie recipes! The cornstarch in these cookies helps them to be extra chewy in the middle, and the large amount of butter compared to shortening makes them flat...which my hubby requires!

Flat, Chewy Chocolate Chip Cookies
Printable Version

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tbs. cornstarch
2  sticks unsalted butter, softened
4 Tbs. butter flavored shortening
1 3/4 cups packed brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips

Sift the flour, salt, baking powder, baking soda, and cornstarch together into a large bowl.
Beat the butter, shortening, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until just incorporated, about 1 minute. Beat in the eggs and vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour.
Preheat the oven to 350 degrees F. Grease a baking sheet, or use a silpat. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 9-11 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Recipe highly adapted from Food Network Magazine
Makes 60 small cookies

Thursday, April 5, 2012

Tuna Noodle Bake

I have been absolutely, 100% craving this meal for about 3 weeks now. Actually, for about 1 1/2 years! My husband is an anti-tuna, anti-casserole kind of man. I honestly think he would laugh, barf, and run out the door to get some fast food if I made this for him for dinner. No, I KNOW that he would do all of those things! However, I adore this meal. My amazing friend made this for me all the time when we were roomies, and I am still addicted. It is a blast from the past...and a delicious one!

Tuna Noodle Bake
Printable Version

3 Tbs. milk
1 can cream of chicken soup
12 oz. noodles
1/2 cup shredded cheese
1 can tuna
salt and pepper

Preheat oven to 350 degrees. Cook noodles according to package directions, drain and rinse. Mix noodles, milk, tuna, soup, and 1/4 cup cheese together and put into a casserole dish. Season with salt and pepper. Top with the remaining 1/4 cup cheese. Bake for 20 minutes and Enjoy!

Recipe from Brianne
Serves 2.

Sunday, April 1, 2012

Mango Peach Smoothie

Our new addiction. Like Hubbs asks for this Smoothie EVERY, yes every single night. I was literally just grabbing ingredients from my fridge and freezer, and this is what we came up with, complete yumminess:) We always have V8 Fusion on hand, but if you don’t, plain old OJ does the trick, too. This is the perfect icy treat for a snack on any night you choose, or EVERY night you choose!

Mango Peach Smoothie
Printable Version

1 Cup Mango Peach V8 Fusion (or Orange juice)
1 ½ cups vanilla yogurt
1 ripe mango, peeled, seed removed, and diced
1 ½ Tbs. honey
1 tray ice cubs (about 14)

Combine all igredients in a large blender, blend on low for 60 seconds, and Enjoy!

Makes three 8 oz. servings