Cilantro-Lime Chicken Fajita Pizza with Grilled Onions

 

I know this is such a cheater way of updating my food blog, but this accidental leftover turned AMAZING and I HAD to share!!!  These Cilantro-lime chicken fajitas that I posted a while back have been a "go to" fave for our family.  It makes a ton and we always have leftover.  So a few nights back I decided why not make it a pizza???  I LOVE pizza and I'm pretty sure you can make almost anything into one.  So here we go in a few super EASY steps....



1. Use 1-2 cups of leftover fajitas
2. Use 1/4-1/2 cup salsa
3. Use your all time favorite pizza dough...we prefer the one below.  Although as a BUSY Mom of four littles Trader Joes prepared dough & herbed dough are TOTALLY acceptable and SUPER AMAZING!
4. Top with Cheddar, Monterey Jack, or Mozzarella   :)

Assembly: Pizza dough (follow pizza dough directions below), top with some salsa in place of where your red sauce would be, spread fajita leftovers evenly, and then lightly top with your cheese of choice!  EASY!!! Bake until golden brown and all bubbly!  We also love to slide the pizza off the pan right onto the oven rack for a few minutes to get a crispier crust just at the last 5 minutes or so.  Oh and if you ever grill your pizzas then this would be AMAZING too!  Sadly our grill is out of commission at this time or that would be our preferred method!  Enjoy!!!  Let me know if you give it a shot and what you think.  Our family LOVED it!  I think next time I'll top it with some sliced jalapenos for a little kick!  Happy cooking!!!

Great Pizza Dough

Makes enough dough for 2 pizza's

5c. flour

2tsp salt

2c. warm water

2 pkg's of active dry yeast

2 tbsp. sugar

Mix dry ingredients, then add water (slowly while mixing just a little...don't over mix) Cover with a clean towel and set in a warm place, Let rise 1 hour. punch down dough. Let rise again 1 hour. Divide into two large balls. Roll out on flowered surface. bake at about 400-450* for 20-25 minutes after putting toppings on. (I like to pre-bake the dough about 5-7 minutes without toppings on and then add the sauce and topping and finish baking. It's much crispier and is always cooked through. I can't stand a doughy pizza!)

Main Dish: Creamy Swedish Meatballs

Creamy Swedish Meatballs

So, I am addicted to pinterest.com.  Have you been on there yet?  There is so much eye candy from crafts, fashion, tips, organization, to recipes and MORE! I adapted a recipe I found on pinterest last night and our family is in LOVE!  The homemade Swedish meatballs are super easy to throw together and the sauce is so creamy...(I could seriously get up right now and warm myself up another bowl!!!)  Also, my son had 3RDS!!!  All the kids loved this recipe as well, so it was super family friendly..YAY!  I sure hope you get a chance to make this, It's a keeper for sure!  When my sweet Hubby find a favorite recipe he is sure to ask me to put this in our "favorites" file, and this one made it in!  Btw, please forgive my photo skills, I didn't think to take a picture until last minute and snapped it with my phone.  :)  Happy Cooking!!!


Creamy Swedish Meatballs


•2 tsp olive oil


•1 small sweet onion, minced


•1 1/2 clove garlic, minced


•1 celery stalk, minced


•1/4 cup minced parsley


•1 lb Ground beef


•1 egg


•1/4 cup Plain breadcrumbs


•salt and pepper to taste


•1 tsp allspice


•4 cups reduced sodium beef stock


•8 oz cream cheese, softened

•2 Tbsp cornstarch



•Season salt, to taste


•1/2 tsp garlic powder




Pre heat oven to 350 degrees.  In a large deep saute pan, heat oil on medium heat, add onions, celery and garlic; sauté until onions are translucent, about 4-5 minutes. Add parsley and cook until soft, about 1-2 more minutes. Let cool a few minutes. In a large bowl combine beef, egg, onion mixture, breadcrumbs, salt, pepper and allspice. Mix well and form meatballs with your hands 1/8 cup each (fill 1/4 cup then divide the meat in half).  Place on greased cookie sheet & bake for 20-25 minutes or until cooked through.  Place on paper towel to drain any other grease and set aside.


Add beef stock to the pan and bring to a low boil; add cream cheese (cut up in chunks) and bring to a boil stirring continually until the cream cheese has melted down into the broth.  In a separate little bowl put 2 Tbsp corn starch and just enough cold water to make a paste.  Add to cream sauce and  continue to stir while at a low boil until thickened.  Taste sauce and add 1/2 tsp garlic powder & season salt to your taste. Place meatballs into the cream sauce and turn your heat down to low. Garnish with parsley and serve over rice or egg noodles or with toothpicks if you want to set these out as an appetizer.  Enjoy!

Food Ideas- Cinnamon Ornaments

I got this recipe from a friend years back. When Christmas comes around I LOVE making these with the kids. They make adorable gift tags, ornaments and make your house smell AMAZING!!! I wanted to be sure to get this recipe up soon so you could make plans to make these adorable Cinnamon ornaments with your little angels this year for the holidays! :) (Btw, these are NOT to be eaten!)


Cinnamon Ornaments


1 C applesauce (non-sweetened)
3/4 C ground cinnamon
1 T ground allspice
1 T ground nutmeg
2 T ground cloves
McDonald size straw
Ribbon for adorning


Mix all the ingredients well and place on to a smooth surface and knead until all incorporated and the mixture acts like play dough. Sprinkle cinnamon if you need to use it like flour when making sugar cookies. Roll out dough into 1/4 inch thick slab and cut out shapes using cookie cutters or shape like play dough.


Use a straw (the McDonald's ones or that size works well) or something to make a hole for ribbon or string. Allow ornaments to dry separately on cardboard for 5-7 days. A dehydrator works well and they are ready overnight. Do not put in the oven, it cracks. Adorn with ribbon and hang. Makes great tags for a gift if you use a Sharpie. You can also use glue and glitter to give it some extra bling (decorate as you would sugar cookies)!  I love using the craft glitter glue and top with initials!


For those of you who have access to Winco or other bulk spice purchasing - it's a really economical little something to give at Christmas.

Main Dish- Chicken Soup with Herb Dumplings

Chicken Soup with Herb Dumplings

So, when I think of Chicken & dumplings I think of the ultimate comfort food.  I actually didn't grow up on it, but after I was married and after many trial and error, I've finally come up with our very own and favorite Chicken & dumpling recipe.  It seems that a lot of the different recipes I have tried over the years have different ideas of what a dumpling truly is.  According to Wikipedia, Dumplings are cooked balls of dough. Some of the recipes I have had "dumplings" in the name but were more like thick noodles.  This dumpling recipe below is an actual Mennonite recipe and we have loved it!  They ARE little clouds of heaven floating around in golden broth.  Mmmmm.... :)  I hope you love this recipe as much as we do!


Chicken soup:



6-8 cups water


Season salt


Pepper

1 tbsp Thyme


Chicken bullion (I use the loose stuff, not cubes & just add to my taste)


Turmeric (just a pinch)


2-3 chicken breasts


1 med sweet onion, chopped


1 ½ c. Celery heart & stalk, sliced


2 large carrots, grated


2 bay leafs


2 tsp butter


2 tsp Extra Virgin Olive Oil


¼ cup Heavy cream


-Boil chicken breasts, seasonings, & bullion in 6-8 cups water. Remove chicken when cooked through reserving cooking liquid in pot. Shred chicken and add back to pot. Saute’ celery, onion, carrots, & bay leaf in 2 tbsp oil/2 tbsp butter mix with lid on, stirring and cooking through until veggies are soft. Add cream to soup pot along with sauteed veggies, taste to be sure seasonings are to your liking, adjust as needed. Bring soup to a boil, then turn down and simmer for 15-20 minutes; prepare dumplings (directions below) and drop into low boiling soup by spoonful’s. Turn down to med-low or low boil and cover for 18 minutes to cook dumplings. Remove bay leafs, serve & Enjoy!

Dumplings:

2 c. flour


1 tsp salt


4 tsp baking powder


2 tbsp parsley


1 egg


2 tbsp melted butter


2/3 c. milk


Sift first 4 ingredients into bowl, then mix in dried parsley, then combine remaining ingredients and stir in quickly with a wooden spoon until smooth. Drop by spoon evenly around boiling soup. Cover tightly and simmer 18 minutes until done…no peeking, keep the lid on! YUM!!!

 



Side Dish- Slow Cooker Refried Beans

Slow Cooker Refried Beans

 

Hola amigos!!!  Mexican dishes must be one of my absolute FAVES.  I would always have taco/burrito night and buy a few cans of refried beans to go along with the meal.  I have tried my hand with dried beans before with little to no luck.  They never seemed to work out for me, but when I saw this EASY slow cooker recipe for refired beans I figured why not!?  Let me tell you, these we full proof!  They were so simple and sooooo satisfying.  I LOVE knowing exactly what went into my food and they really taste incredible!  I hope you take the time to give this a try.  I have made this MANY times since then and I'm never buying canned refried beans again!

Slow Cooker Refried Beans

Adapted from http://www.100daysofrealfood.com

Ingredients



• 1 onion, peeled and halved


• 2 cups dry pinto beans, rinsed


• 1 fresh jalapeno or other hot pepper, seeded and chopped


• 2 cloves garlic, minced


• ¾ teaspoons salt


• ½ teaspoon black pepper


• 1 tbsp cumin (sometimes I like a little more)


• 6 cups water


Directions:

1. Combine all ingredients in slow cooker.  (This pic is missing the garlic & water...oops)

2. Cook on high for 7- 8 hours. Drain the excess liquid & reserve.   

3. Using the immersion blender, add back liquid a little at a time and blend until you reach your desired consistency.  Be sure to taste and add more cumin, salt or pepper to your taste!

That's it!  Easy peasy slow cooker refried beans....they are AMAZING!!!  If you don't own an immersion blender you can always use a potato masher or regular blender to break down your beans.  These immersion blenders are pretty amazing though, I use mine to make, baby food, smoothies, Homemade tomato basil soup, cheddar broccoli and many more as well!  :)  Enjoy!!!

Easy Chicken Spaghetti

A sweet friend loaned me her Pioneer Woman Cookbook (Which I NEED to give back hehehe) and I found this delicious recipe and LOVE IT!  It's perfect because I can put it together earlier in the day, and then just pop it in the oven about 45 minutes before my Hubby gets home & there's dinner.  The boys devoured this up and I really liked it as well.  This would also be a wonderful meal to take to someone in need.  :)  PW's recipe is all from scratch and starts with a whole fryer chicken that you boil and simmer for 25 minutes.  With 3 kids under 3 1/2 there are just times I can't be in the kitchen for that long...it's just the season I am in.  I have to nurse, clean and change a million diapers in there some where too!  :)  So I hope you like my easy spin off of her amazing recipe!  If you DO have the time to make it her way then GO FOR IT!!!  It will taste amazing! 

Easy Chicken Spaghetti
Adapted from: The Pioneer Woman

1 lb. Spaghetti noodles
2 cups cooked chicken, shredded or chopped
2 cups chicken broth
1 (4oz) Jar diced pimientos, diced  (These are just roasted red peppers that have been canned or bottled in liquid)
2 tsp olive oil
1 sweet onion
1/4 cup finely diced green bell pepper
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese, divided
1 tsp seasoned salt  (I use Lantana of Texas all purpose seasoning)
Freshly ground black pepper
1/2 to 1/4 tsp cayenne pepper, to taste

Directions:
Pre heat oven to 350 degrees.  Bring a pot of salted water to boil; break spaghetti noodles in half and add spaghetti noodles to pot.  boil for 8 minutes.  Drain spaghetti and your jar of pimientos and set aside.

Then finely dice the onion and bell pepper.  Heat a medium pan on the stove with 2 tsp of olive oil; saute the onion and bell pepper till soft, but not translucent.  (They will still cook more in the oven)  Set aside.

In a large bowl place the cooked spaghetti noodles, cream of mushroom soup, 2 cups of cheddar cheese, the sauteed onion, bell pepper, drained pimientos, and seasonings.  Finally add the chicken and chicken broth; stir together well, taste to check the seasonings.  If you like more spice add more cayenne pepper!

Pour the mixture into a 9 x 13 baking dish; top with the remaining 1/2 cup cheddar cheese.  Bake for 35-45 minutes, until bubbly.  ENJOY!

12 NEW THINGS!

I was over at one of my favorite blogs and saw that Sara Mae was doing a 12 new things in 12 months challenge!  I am ALWAYS up for a challenge and was REALLY excited about trying/learning 12(ish) new things that I have NEVER done before!  Since Morgan is due to arrive in November I won't be starting my "12 new things" until December!  (A little behind...since they started in AUGUST...but better late then NEVER!!!)  But I am REALLY excited about my 12 and I put a LOT of thought into what I might accomplish with the Lords help!  Here they are...

December: Make homemade Cinnamon Ornaments with the boys & hang them on the tree!

January: Learn how to run by following this couch to 5K training schedule found here. (I have NEVER been a runner...but figure now is a good time to start & it wouldn' t hurt with getting some of that baby weight off!  Hehehe)

February: Learn how to make a digital photo book online through this company!

March: Actually RUN this 5K...the date is set!!!!  (I have never ran anything more than 2 miles and that was a WHILE ago!)  :)

April: Learn how to sew my daughter a piece of clothing...this is what I had in mind!

May: Learn to makeTiffany's Homemade Fresh Tortillas with all the works for Cinco De Mayo!!!

June:  Learn to make my own laundry detergent using Mrs. Duggar's recipe!

July: Learn how to make these ADORABLE Distressed picture canvasses of the kids for my BARE bedroom walls.  (Placement may be subject to change depending on how well they turn out!  ;o)

August: Implement a morning devotion for the kids...I liked this Read & Share DVD Bible!

September: Taking a cooking class with my Hubby or a friend at Sur La Table or Hipcooks and learn some new techniques!

October: Go to a College football game with my Husband!  (Not really learning a skill here...but we have never been & we LOVE date night & football!!!)

November: Learn to sew my birthday girl a black apple doll!

I would love to hear if you took up on this challenge...let me know by leaving a comment and a link to your 12 new things!  I will be updating each month on how terrible or how well my challenge turned out for the month!  How FUN!!!  :)

Dessert: Blueberry Buckle

With the cooler weather here and fresh berries in my freezer, some baking was in order! Someone had recommended this recipe to me earlier this summer and I decided...why not!?!?! So I threw this bad boy together and let me just tell you. This buckle is like a coffee cake but SUPER moist! I am NOT a fan of cake and I had seconds!!! It went perfect with my cup of coffee and my favorite Cinnamon Vanilla Creme creamer from Coffee mate! YUM! Here is the recipe and also below you will find a "how to" on freezing those yummy blueberries! I am defiantly making this again! :)


Blueberry Buckle
From: Tasteofhome.com

9-12 Servings
Prep: 15 min.
Bake: 1 hour


Ingredients:
1/2 cup shortening
1 cup sugar, divided
1 egg, beaten
2-1/2 cups all-purpose flour, divided
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blueberries
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed


Directions:
In a bowl, cream shortening and 1/2 cup sugar. Add egg and mix well. Combine 2 cups flour, baking powder and salt; add to creamed mixture alternately with the milk. Spread into a greased 9-in. square baking pan. Toss blueberries with lemon juice; sprinkle over batter. In a small bowl, combine cinnamon and remaining sugar and flour; cut in butter until mixture is the size of peas. Sprinkle over berries. Bake at 350° for 60-65 minutes. Yield: 9-12 servings.


Nutrition Facts: 1 serving (1 piece) equals 293 calories, 13 g fat (5 g saturated fat), 29 mg cholesterol, 231 mg sodium, 41 g carbohydrate, 1 g fiber, 4 g protein.

Freezing Blueberries!

My sweet friend Marta stopped by at the end of the summer from picking fresh blueberries from a local farm. She was sweet enough to bring me 2 gallon size containers FULL of these blue beauties! I decided to eat some & use some right away!!! But then I still had a ton that I needed to freeze. So I rinsed all of the blueberries and let them air dry. Then I put wax paper on some baking sheets and spread the berries out in a single layer and put them in the freezer until they were frozen through.

Then I put them all into a ziplock freezer bag and placed them back into the freezer! Ta-DA! The wonderful thing about freezing them on the cookie sheet first is that they don't stick together! So when you are ready to make that YUMMY Blueberry Buckle recipe, you can go into your freezer and only scoop out the amount you need for your recipe! Easy Peasy!!! :)

MONDAY WITH MARTA: Chicken Curry & Rice

It's that time again!!! Marta is sharing another one of her favorites!!! Take it away girl!

We LOVE curry at our house, a couple years ago I was came across this recipe in the Real Simple magazine and gave it a try with a few adaptations. We've loved it ever since, it's a staple at our house. Our 2 1/2 year-old daughter loves it too. We especially make it when the zucchini in our garden is ready. If you like curry, you won't be disappointed with this recipe! Enjoy!! -Marta


Chicken Curry
Prep. Time: 15 minutes
Total Time: 30 minutes
Serves: 4-6


Ingredients:

2-3 boneless skinless chicken breasts

2 tablespoons curry powder

¼ teaspoon ground cinnamon

2 tablespoons olive oil

1 medium yellow onion thinly sliced

2 medium zucchini, thinly sliced

1 ½ cups low-sodium chicken broth

1 ½ cups heavy cream

1/2-1 whole jalapeno finely chopped, deskinned and deseeded (OPTIONAL for a kick)

1 ½ teaspoons kosher salt

¼ teaspoon black pepper

Cooked white rice

½ cup fresh basil leaves, torn

¼ cup almonds, roughly chopped


Instructions:

Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, 3 to 5 minutes. Transfer to a plate. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total. Add the broth, cream, salt, and pepper. (To add some kick, add 1/2-1 whole jalapeno, deskinned and deseeded at this point.) Bring to a gentle simmer. Return the onion and zucchini to the skillet and heat until the chicken is cooked through, 5 to 7 minutes. Divide the rice among individual bowls, top with the curry, and sprinkle with the basil and almonds. Be sure to have some french bread on hand for dipping!


Additional Tip: You can vary ingredients depending on what you have on hand. For example, you could replace the heavy cream for coconut milk and the zucchini for eggplant.

Main dish: Ham & Broccoli Frittata with Simple Crispy Oven Baked Potatoes

Some nights around here we like to have breakfast for dinner! Easy ingredients and not as labor intensive! Now, I know you have to turn the potatoes every 10-15 minutes...but trust me, it is WORTH the effort! I LOVE these potatoes better than frying them any day! This meal is so budget conscious & it’s an excellent way to use any leftover ham or veggies! Feel free to skip the meat and make it a full vegetarian dish. You can always add any of your other favorite veggies like mushrooms, tomatoes etc… Yum! Now all we are missing is a good cup of Joe! :)

Ham & Broccoli Frittata

1 cup broccoli florets, diced
½ cup green onions, diced
2 cloves garlic
1-2 tablespoon butter
1 cup cooked ham (or sliced turkey works wonderfully as well)
8 eggs
1/4 cup half & half or milk (you could use water here if you have a milk allergy)
1 Tbsp Dijon mustard
1-1/2 cups cheddar cheese

Preheat oven to 375° and spray/grease a 1-1/2 quart baking dish. (I used a pie plate and it worked perfectly!)
Clean and dice the broccoli florets and onions. Finely chop the garlic cloves. Cube the ham, & grate the cheese.
Add the butter to a skillet over medium heat and sauté the broccoli, onions and garlic until tender. Add the ham and heat through. Remove the skillet from the heat and cover to keep warm.
In a large bowl beat together the eggs, half & half, and mustard until well blended. Stir in the cheese and broccoli mixture from the skillet.
Pour into your prepared dish and bake for 25 – 35 minutes or until a knife inserted in the center comes out clean and the center does not jiggle. YUM!
Yield: 4 – 6 servings.






Simple Crispy Oven Baked Potatoes

Ingredients:
5 medium potatoes, scrubbed, dried & cubed into 1 inch cubes
4 Tbsp Extra virgin olive oil
Lawry’s Season salt & pepper to taste

Directions:
Preheat oven to 400 degrees.
Drizzle EVOO all over baking sheet.
Place your cubed potatoes on baking sheet and toss with EVOO.
Salt & pepper to taste, then mix again to be sure all the cubes are seasoned.
Bake for 30-40 minutes, turning every 10-15 minutes until cooked through!

Dessert: Streusel Topped Blueberry Muffins

I have been CRAVING berry muffins with this pregnancy and a sweet friend stopped by with a TON of hand pick blueberries for our family! That was seriously the BEST gift ever!!! I found this delicious recipe on www.allrecipes.com and just HAD to try it! It was seriously AMAZING!!! The muffins were so moist and the blueberries are so warm and juicy. Seriously, the streusel topping just melts in your mouth! OH YUM!!!! Btw, these freeze really well too! Happy baking! :)



Streusel Topped Blueberry Muffins
Original Recipe Yield 1 dozen
From: www.allrecipes.com

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced

Directions
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)

In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.

Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

MONDAY WITH MARTA!!!

Dessert: Sour Cherry Crumb Cake

Once again my sweet friend Marta has another delicious recipe to share! She made this yummy sour cherry crumb cake for our family and I LOVED the sweet and tangy that it provided. It was PERFECT after dinner with a good cup of coffee and I was even able to enjoy it again for breakfast!!! I hope you all take the time to make this delicious treat. Here is what Marta had to say...

Our family loves to go cherry picking every year, it's now a tradition. This was the first year that our daughter joined us where she could also help pick. I am always on the search around this time in summer for cherry recipes. This sour cherry crumb cake seemed like the perfect dessert to use up some of the 18 pounds of cherries that we picked. Enjoy! -Marta

Sour Cherry Crumb Cake

From Martha Stewart

Frozen dark sweet cherries may be substituted for fresh sour cherries.

Let frozen cherries thaw before using.

Ingredients:

Makes 16 squares

FOR THE TOPPING
2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish
3/4 cup all-purpose flour, plus more for dish
1/4 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

FOR THE CAKES
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup buttermilk
2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Directions
1.Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
2.Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
3.Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries, and sprinkle with crumb topping.
4.Bake until golden and a tester inserted into center comes out clean, about 1 hour. Let cool before cutting.

Dessert: Chocolate Pudding Dessert

This dessert has been a family favorite of my Hubbies for years! When I joined the family, it INSTANTLY became one of my absolute faves as well. The thing I love most is that it has a basic recipe, but then you can add whatever type of pudding you desire or crave! The chocolate is by far my favorite but using pistachio instant pudding & topping it with pistachio pieces as well as using butterscotch instant pudding and topping with toasted coconut has been some others that the family has enjoyed! If it were up to my Hubby he would have me make a chocolate & a pistachio! Hehehe :)

Chocolate Pudding Dessert

Crust:
1 1/3 c. flour
3/4 c. chopped walnuts
3/4 c. butter/margarine, cubed

Cream cheese layer:
4 oz cream cheese, softened
1 c. powdered sugar
2(9oz)containers of Cool whip, (reserve 2ND container of cool whip for the very top!)

Pudding layer:
2 pkg. instant chocolate pudding
3 cups milk

Directions:
Preheat oven to 350 degrees. In a bowl blend the crust ingredients with a pastry blender or fork until crumbly. Press into the bottom of a 9x13 baking dish; bake for 15 minutes and let cool on counter, then cool VERY well in fridge!

Blend the softened cream cheese and powder sugar in a bowl until completely mixed. Fold in one 9 oz container of Cool whip until blended and then spread the cream cheese mixture on top of the cold crust; put back into fridge to set up.

Then, in a new bowl put the 3c. milk into the bowl and then add the 2 pkg of instant chocolate pudding in gradually as you whisk together until well blended. (A few small lumps are fine) Pour the instant Pudding over the cream cheese layer and then top with the second container of cool whip! I added shaved semi-sweet chocolate & chopped walnuts to the top! Be sure to put back into fridge and let set for about an hour or more! This dessert is SUPER YUMMY!!!

*You can also follow this same recipe and add Butterscotch pudding in place of the chocolate and top with toasted coconut. OR use pistachio pudding and top with chopped pistachios! The possibilities are endless! :)

Main Dish: Cashew Chicken

I have to say that when I first saw this recipe nothing amazing stood out other than the Cashews (Which I happen to LOVE with ALL my heart!). We had a long day at the lake last week and I had everything to make this that evening. I figured it wouldn't take too long...so I got the white rice going and this whole dish came together in less than 30 minutes!!! I have to tell you that this was the first time I have ever cooked with Hoisin sauce and boy was this dish YUMMY!!!!! I LOVED the flavor and the toasted cashews were delicious. I think next time I just might steam or saute' some veggies to go in this! OH!!! I just might even put together some Salad rolls with sweet chili sauce to go along with it too. So many choices so little time! :)


Cashew Chicken
From http://www.letsdishrecipes.blogspot.com/

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic, minced
8 scallions, sliced, white and green parts separated
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
1/4 cup water
3/4 cup raw cashews, toasted
Salt and pepper, to taste
White rice, for serving (optional)

Directions
In a medium bowl, toss chicken with cornstarch until chicken is coated. Season with salt and pepper. In a large skillet, heat the oil over medium-high heat. Cook the chicken, tossing often, for 3-5 minutes. Add garlic and white parts of scallions to the skillet. Continue cooking until chicken is browned, about 3 minutes more. Add vinegar and cook until evaporated, about 30 seconds. Stir in hoisin sauce and 1/4 cup water. Cook and stir until chicken is cooked through. Remove from heat. Stir in scallion greens and toasted cashews. Serve immediately over white rice, if desired.

Dessert: Kiwi-Lime Bars with Macadamia Nut Crust

I found this yummy recipe and knew I had to try it. I LOVE lemon bars and the combination of lime, kiwi and macadamia nuts sounded wonderful! I threw these together for a dinner party we were invited to last week and they were great! Nice and cool on a hot day and packed full of flavor! I hope you get a chance to make these...Enjoy!!!

Kiwi-Lime Bars with Macadamia Nut Crust
adapted from Bon Appetit

CRUST

•1 c macadamia nuts
•1/4 c sugar
•1 1/4 c all purpose flour
•1/4 tsp salt
•13 Tbs chilled unsalted butter, cut into 1/2-inch cubes

FILLING

•2 c plus 2 Tbs sugar
•5 large eggs
•1/4 c fresh lime juice
•1/2 c kiwi puree (about 2 good sized kiwi)
•1/3 c all purpose flour
•1 Tbs lime zest
•3/4 c (packed) sweetened flaked coconut (about 3 ounces)

Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13x9x2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.

Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, kiwi, then flour and lime peel. Pour filling over crust in pan.

Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.

Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. Can be made 1 day ahead. Cover and keep chilled. Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.

Main Dish or Side Dish: Cold Spinach Linguine Pasta Salad & Lavender Infused Lemonade

Well, It's not every day that you meet a dear friend who LOVES food and LOVES talking about it as much as you do!!! My sweet friend Marta is JUST THAT! We can talk about anything under the sun...but get us talking about food and the hours fly! She was so sweet to have our family of four over for dinner last week and she seriously made some AMAZING dishes. I asked if she would be interested in being my guest blogger this week and sharing a few of the recipes she made. Lucky for us, she gladly excepted! I hope you enjoy her and her two delicious recipes! I am wishing I had a plate of her yummy pasta and a cup of lemonade RIGHT NOW!!! Enjoy!




One of our favorite pasta dishes to make for family and friends is the Cold Spinach Linguine Pasta Salad. It always hits the spot with the prosciutto for crispiness and the feta cheese for some tartness and creaminess! We made it this past weekend for our great friends, The Sorensens. We also sipped on some Lavender Infused Lemonade, which I don't have a picture of. These are just a few recipes we enjoyed last weekend, we hope you enjoy them too!

Cold Spinach Linguine Pasta Salad

1 # (box) of Linguine

1 bag of fresh baby spinach

6 oz – thinly sliced prosciutto

2 Tbsp – finely chopped garlic (I use the whole bunch on mine!)

2 Tbsp – fresh basil

2 Tbsp – fresh oregano

¾ cup – olive oil

½ # tomato basil feta cheese (crumbled) or Gorgonzola cheese (crumbled)

½ cup – pine nuts or almonds (toasted golden)

Boil linguine. Slice spinach in thin strips. Cook prosciutto, garlic, basil, oregano in ½ cup olive oil on medium heat until browned, about 3 minutes (you can make this dressing ahead, I usually make it a night ahead).

When pasta is drained, add remaining ¼ cup of olive oil and toss the dressing and the remaining ingredients.

Garnish: fresh basil and grated fresh Parmesan cheese




Lavender Infused Lemonade

2 1/2 cups of water
1 cup sugar

Bring the water and sugar to a boil. Add four lavender tops (just the Flowers) and cover for one hour.

Then add the remaining ingredients below.

1 cup lemon juice
2 1/2 cups cold water
ice

I doubled the recipe to make enough for 4-6 guests. You can leave the lavender in lemonade and add sliced lemons to make it look pretty!



Bon Appetit!

Main Dish: Chicken Divan & Egg Noodle Casserole

I have to tell you that since my little guy is 11 months old now, he is sooo OVER baby food! He only has 6 teeth though, so there are a lot of things he still can't eat. Lately I have been making a LOT of casserole dishes since they can contain almost every food group & are easy for my little turtle to eat. The left overs are perfect for freezing and then pulling out on the nights we have a "grown up" dish! So I saw a recipe by Rachel Ray and I KNEW we would love it! I of course had to put my own spin on things and we all LOVED this dish. Both of my boys had seconds tonight and I would have...but these days I am running out of room!!!! :) I hope you make this for your family & friends. This is DEFINITELY company worthy!!! Eat well!

Chicken Divan & Egg Noodle Casserole
Adapted from Rachel Ray

Ingredients
For the cream sauce:
1 tablespoon EVOO – Extra Virgin Olive Oil, 1 turn of the pan
4 tablespoons butter, plus additional to coat dish
2 Shallots, thinly sliced
4 tablespoons flour
2 cup chicken stock
2 cups heavy cream
1/4 teaspoon nutmeg, ground
Salt and pepper (to taste)
1 (15oz can) cream of mushroom soup
1/2 cup dry white wine

Casserole
1 pound broccoli florets
1 pound extra wide egg noodles
3 chicken breasts, cooked & diced
2 1/4 cups Mozzarella cheese, shredded
1 1/4 cups fresh Parmesan cheese, grated
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Yields: 8-10 servings
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Preparation:

Bring a large pot of water to a boil for the broccoli and egg noodles. Preheat oven to 375 degrees.
To make the mushroom sauce, heat a medium-size sauce pot over medium heat. Add EVOO and the butter. When butter melts, add in sliced shallots and cook 3 minutes, until just tender. Sprinkle in the flour and cook for 1 minute. Whisk in the chicken stock & white wine, bring up to a bubble, then stir in the cream. Reduce the heat to low and gently simmer. Season sauce with nutmeg, salt and pepper. (Be sure to taste the sauce and add the seasoning to your liking!!!)

Drop the egg noodles into boiling salted water in a separate pot and cook to al dente (usually 8 minutes) according to package directions. When there are 5 minutes left until the noodles are finished, Cook broccoli florets in the same water as the noodles. Drain the noodles and the broccoli, then return them to the hot pot. Add the creamy mushroom sauce, 2 cups of the mozzarella, 1 cup of the Parmesan, and the chicken to the pot and toss the noodles & broccoli to coat in the sauce mixing well.

To prepare the casserole, lightly coat a 9x13 casserole dish with butter then transfer the cream-of-mushroom noodles to the dish and top with the reserved shredded cheeses. Bake for about 15 minute or until bubbly, then turn your broiler on and make the cheese golden! ENJOY!

Main Dish: Cilantro-Lime Chicken Fajitas with Grilled Onions

We LOVE to grill and I came across this awesome fajita recipe from epicurious. I changed a few things and actually marinaded the veggies & chicken overnight. These were sooooo flavorful and the cilantro added so much to these. Don't be afraid of the jalapenos either, it wasn't spicy as long as you deseed and rib them. I have a lot of this leftover and I'm going to try and make a Cilantro lime fajita grilled pizza..we will see how that goes! :) Enjoy!

Cilantro-Lime Chicken Fajitas with Grilled Onions
adapted from epicurious

Ingredients:

1 1/4 cups coarsely chopped fresh cilantro
3/4 cup olive oil
5 tablespoons fresh lime juice
2 1/2 teaspoons ground cumin
1 1/4 teaspoons chili powder


6 skinless boneless chicken breast halves
2 large jalapenos, seeded, cut into 3/4-inch-wide strips
3 large yellow bell peppers, cut into 3/4-inch-wide strips
2 red onions, sliced into 1/2-inch rounds

12 8-inch flour tortillas



Prep:

Optional toppings: purchased salsas, guacamole, sour cream, chopped fresh cilantro, sliced green onions, and chopped jalapeno peppers Prepare barbecue (medium heat). Puree first 5 ingredients in processor. Season marinade with salt and pepper.

Place chicken in 13x9x2-inch glass baking dish. Pour 1/3 cup marinade over; turn to coat. Arrange jalapenos, bell peppers, and onions on large rimmed baking sheet. Pour 1/2 cup marinade over; turn to coat. Sprinkle chicken and vegetables with salt and pepper. Reserve remaining marinade.

Grill chicken until cooked through, about 7 minutes per side. Grill vegetables until tender, turning frequently, about 15 minutes for onions and 12 minutes for jalapenos and bell peppers. Grill tortillas until charred, about 1 minute per side.

Transfer chicken to work surface; slice crosswise into strips. Fill tortillas with chicken and vegetables; drizzle with reserved marinade. Serve with toppings.

Side Dish: Rigatoni alla Caprese

This summer I have been CRAVING a Caprese salad (Fresh tomato, mozzarella & Basil) but I have also been looking for a great pasta salad recipe. I finally decided to just put two recipes together and make my own! This pasta salad was great for our 4Th of July BBQ! The balsamic vinegar gives it an awesome flavor...fresh & light! I have to make this again...I loved it!!!! Bon appetit!


Rigatoni alla Caprese

1 lb Rigatoni pasta
3-6 Tbsp Extra virgin olive oil
3 cloves of garlic, minced
2 pints cherry tomatoes, rinsed & dried
1 tsp salt
½ tsp freshly ground black pepper
½ cup packed fresh basil leaves, chopped
16 oz Fresh Mozzarella, diced
1 ½ Tbsp Balsamic Vinegar
Salt & Pepper (to taste)

Preheat oven to 425 degrees. On a large baking sheet drizzle about 3 Tbsp. EVOO. Place all the cherry tomatoes on sheet and then top with another drizzle of EVOO on top of the tomatoes. Top with the 1 tsp salt and ½ tsp pepper to the tomatoes; also top with the minced garlic. Shake baking sheet back and forth to be sure the tomatoes are covered in oil. Bake until tomatoes are shriveled or have burst.

While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to bite. Stirring occasionally about 8-10 minutes. Drain pasta and rinse with cold water; set aside.

Take a potato masher and gently crush any tomatoes that remained whole to make a chunky sauce. Poor all the crushed tomatoes & any drippings in the pan over your cooled pasta; mix and place in fridge. (You can go up to this point up to a day before serving)

Dice your mozzarella & chop your basil; add to the pasta dish. Then add the balsamic vinegar & mix well. TASTE your pasta and then salt and pepper to your liking! Make sure this is very cold at serving time. It pairs perfect with any grilling! Happy SUMMER!!!