Chicken Nacho Bake

This is something I made back before I started my blog and I have not made it since.  Now that I have had it again, I wonder why it took me so long to make it??  Ok, it MIGHT be the fact that it's not the healthiest meal I could make.  It COULD be the fact that I haven't wanted to actually run my oven until just about a month ago.  Then again, it's PROBABLY that there are so many recipes out there that I want to try that good dishes are actually forgotten.  Whatever the case, I'm glad I ran across this recipe and tried it out again.  It's simple to throw together and it's delicious.  The cheesy, crispy topping, just lends itself so well to the chicken.  It's comfort food in minutes....how bad can that be, right??

Chicken Nacho Bake
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
2 teaspoons taco seasoning (click here for a homemade version)
1/4 cup reduced fat sour cream
1/2 cup crushed tortilla chips (I used Doritos)
1/2 cup shredded cheddar cheese

Directions:
Preheat oven to 400 degrees.  Spray a baking dish with non-stick spray.  Place the chicken in a single layer in the baking dish.

In a small bowl, mix together the taco seasoning and sour cream.  Spread the mixture evenly over each piece of chicken.  Top with tortilla chips and cheese.

Bake for 20-30 or until chicken is cooked through (165 degrees F).  Enjoy!

Creamy Taco Mac

Before I talk about this to die for dish, I want to say thank you to everyone for your comments on my brisket failure yesterday.  I so appreciate all the tips and ideas.  It's so wonderful to be able to post about something that didn't turn out as planned and not get laughed at!  Instead I got encouragement and some really good ideas.  So many that I'm even considering making this again...and that was not the case when I wrote out the post Sunday night!  So, thank you to all who piped up yesterday.. your help and ideas are greatly appreciated!

I have found heaven in a bowl...would you like to join me?  OMG this pasta was fantastic!  Another find from Annie's Eats...she's got some extremely decadent ideas over there, you gotta go check it out!

Honestly, I think the pictures sort of speak for themselves.  Look at that creamy texture...the beefy goodness...mmmmmm... this is just a good, comforting meal.  It's definitely not for the people who are watching their weight, but if you are looking for perfect comfort food for a cold fall/winter night that won't break the bank and will satisfy everyone in the family... you have got to try this.  Add a salad along side it if it makes you feel healthier.  Though, I believe a good piece (or two) of crusty warm bread is the better compliment to this meal....but that's just me!

Creamy Taco Mac
Adapted from Annie's Eats
Printable Recipe 
Ingredients:
1 lb. 90% lean ground beef
8oz elbow macaroni
1 teaspoon olive oil
1 shallot, finely diced
1 garlic clove, minced
1 (14oz) can of diced tomatoes, partially drained
4 Tablespoons taco seasoning (find homemade recipe here)
3 oz cream cheese
1/2 cup reduced fat sour cream
salt and pepper

Directions:
Cook pasta according to package directions.  Drain; reserving 1/2 cup of the pasta water.

Meanwhile, in a large skillet, heat the oil over medium heat.  Add the shallots and saute for 3 minutes.  Add the ground beef and cook until the meat is no longer pink, about 5 minutes.  Add the garlic and cook for 1 minute.  Mix in the diced tomatoes and taco seasoning and let simmer over medium low heat for about 5 minutes.  Stir in the cream cheese and sour cream; mix until smooth.  Let simmer 1 minute.  Add the pasta and toss to coat.  If the sauce is too thick, thin it out with the reserved pasta water.  Season with salt and pepper.  Enjoy!

Smoked Beef Brisket......A Failure??

You are NEVER going to guess what I found at the store the other day.....go ahead, you can still try....give up???  BRISKET!!  WOO HOO!  I have been wanting to smoke brisket, but I know I've told you of my dilemma with the amount and the cost.  Well, someone was watching out for me because I just happened upon this 2lbs beauty!!  I was actually on the hunt for some trout and could not find it, so I started scouring the meat section to see what I could smoke instead....and what do you know..  a wonderfully small and reasonably priced beef brisket! THANK YOU!!!

With all that said, I have some disappointing news... I don't know what went wrong actually, I don't know if it was the cut of meat I bought or if I just didn't let it smoke long enough.  What I do know is that it was tough as hell!  Now, don't get me wrong, the flavor was FAN-FRICKIN-TASTIC...but since it was almost too tough to chew, that flavor was sort of wasted.  At first I think I cut it the wrong way - with the grain and not against it - and once I figured that out, it was a little better..BUT... I have had brisket before, I know how melt in your mouth tender it can be.  Either way, I am still posting this recipe, because this is my journey, right?  Good, bad, or indifferent, it needs to be document.  I liked the rub and the mop so well that I might use it again, just on a different cut of meat... maybe I'll do the Tri-Tip again, now THAT turned out WAY better then the brisket...how was I supposed to know???

Smoked Beef Brisket
Printable Recipe 
Ingredients:
2lbs beef brisket
For the marinade -
12oz beer (I used Bud Light as that is what we have in the fridge)
2 Tablespoons Worcestershire sauce
2 teaspoons garlic powder
1 teaspoon cayenne pepper
For the rub - 
1 Tablespoon paprika
1 3/4 teaspoon brown sugar
1 3/4 teaspoon salt
3/4 teaspoon oregano
1/2 teaspoon sugar
1 3/4 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
For the mop - 
4 oz beer
1 Tablespoon apple cider vinegar
1 1/2 teaspoons paprika
1 1/2 teaspoons hot sauce (I used Frank's)
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder

Directions:
Mix all the marinating ingredients together in a small bowl.  Place the brisket in a resealable bag and pour the marinade over it.  Let marinate in refrigerator for 4 hours.

In a small bowl, mix together all the ingredients for the rub.  When brisket is done marinating, remove from bag, discard marinade, and pat dry.  Rub the spices over all sides of the meat.  Wrap in plastic wrap and let sit in the refrigerator for at least 4-6 hours.

Preheat smoker to 220 degrees.  Remove brisket from fridge and allow to sit at room temperature while the smoker is preheating.  I used apple juice in my water pan and Texas roadhouse wood chips.  Mix together your ingredients for the mop and set aside.  Place the brisket on the top shelf of the smoker and allow to smoke for 4-6 hours (this is where I think I failed.. I read that it's standard to smoke for 1 1/2 hours for every pound of brisket, so that's what I did, but I think I should have done it a tiny bit lower heat and for much longer of a time), mopping with the sauce every 30 minutes.  Remove from smoker and allow to rest a few minutes before cutting into it.  Eat as is or make delicious sandwiches with them.....if yours is more tender then mine, that is :)

Questions Answered

A few weeks back I got tagged on two different sites.  I promised them both I would get to it soon...soon turned into a little while longer...but now.. now I am ready to keep my promise to them and answer the interesting questions they have posed to me.

I am going to cheat though... yea, you probably knew that didn't you?  If you've read my blog long enough you will know that I never quite follow the rules when I am tagged or win an award... I'm a rebel like that!  What I am going to do is answer the first 4 questions from each blogger, that way I'll have answered their questions, but not written out a post that has 16 things you may not have even wanted to know about me :)

So on with the first 4 that Jennifurla at Indigo's Sugar Spectrum asked:

1. If you could eat anything without any health repercussions or guilt, what would your meal be?   Oh, that's an easy one....homemade southern deep fried chicken, mac & cheese, shoe string fries, coleslaw...and for dessert - deep fried cheesecake...mmmmmmm!!!

2. If you could meet anyone living or dead who would it be and why?     I would want to meet both my grandfathers (ok, maybe that's cheating by saying two people, but still, I couldn't want to meet one and not the other, that would just be wrong!).  Both men died before I was born...both man were amazing men that I would have loved to have spent time with....even if just for a day.

3. Why did you start blogging and what did you expect when you started?    I expected nothing...actually, I expected that within 6 months I would have given it up.  Honestly, I started blogging because I needed a project...you know when you just feel that need to do SOMETHING...well, blogging was my something.

4. What is the one book you could read over and over again?     That's just not fair! I love so many books and have re-read so many of them, it feels so wrong to just pick one.  How about I narrow it down to the one book I have read the most throughout my whole life....yes, that should do....that book is To Kill a Mockingbird.  The first time I read it was in 8th grade.  I have read it at least once to two times every 5 years since than.  Fantastic book!

 (That's me with my mom and dad)

Now for the first 4 questions from Spoon and Chopsticks:

1. Who do you like to cook with in your family?     My mom, though we rarely get to cook together as I live in AZ and she's in the good ol' Husker state..but when we've cooked together, it's always been fun.

2. What are your 5 favorite spices that you can't live without?     Salt, Pepper, Cayenne, garlic powder, paprika.

3. Which is the vegetable you can't live without?     Easy...Zucchini :)

4.  What is the most unusual food you have eaten?     I think that would have to be ostrich...I'm not all that adventurous when it comes to food...certain things scare me... I think ostrich is sort of an unusual thing... it's not usually on our table, that's for sure!!  lol

So that's 8 little tid bits about me....now the game is that you tag 8 more bloggers and ask them 8 more questions..BUT..rule breaker that I am, I'm not going to do it....instead, I'm going to ask you ALL just one little question...if you answer it, great, if not, that's great too! 

The question:  If you could go anywhere in the world and be trained in how to cook that regions cuisine by some of the top chefs and/or home cooks, where would it be?

Tilapia with Hash Browns

So when I first saw this recipe, I thought... hhhmmmm....that ... sounds... sorta... good.  The more I thought about it, the more I knew I needed to make it.  I mean, how many times do I come across such a different way to prepare my beloved Tilapia? 

Both Chris and I were pleasantly surprised with this meal.  It was flavorful, it was simple, and it was damn good!  I got my hash browns really crispy and brown and it helped add so much flavor to the dish.   If you are feeling adventurous, I highly recommend this dish.  And you can change things up too...use another fish, chop up cucumber instead of the olives, use black olives instead of the Spanish olives, shredded your own potatoes (I was just lazy so stuck with the pre-packaged stuff).  What I'm trying to say is, create create create!!

Tilapia with Hash Browns
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
10-12 oz packaged hash browns (a little more than half the bag)
2 cloves of garlic, finely diced
Kosher salt and pepper
5 Tablespoons extra virgin olive oil
1/4 cup pitted Spanish green olives, roughly chopped
3/4 cup cherry tomatoes, quartered or halved
1/4 cup roasted red peppers, diced
2 green onions, chopped
1 Tablespoon freshly chopped parsley
4 tilapia fillets
1 teaspoon herbs de Provence or dried rosemary

Directions:
Preheat the oven to 425 degrees.  Toss the hash browns with the garlic and season with salt and pepper.  Heat 2 tablespoons olive oil in a large nonstick ovenproof skillet over medium heat.  Add the hash browns, flatten with a spatula and cook until the bottom is golden brown, 6-8 minutes.  Drizzle with 2 tablespoons of olive oil and then flip the potato cake over and pat it back into shape.  Cook until crisp and golden, another 6-8 minutes.

Meanwhile, mix the olives, tomatoes, peppers, green onion and parsley in a bowl.  Season the fish on both sides with salt and pepper.

Place the fish directly on top of the hash browns then cover the fish with the olive mixture.  Transfer the skillet to the oven and bake until the fish is cooked through, about 12 minutes or until fish flakes easily with a fork.  Enjoy!

Potato and Chipotle Chowder...and a Thank You

First off, I would like to say thank you, from the bottom of my heart, to all the military men and women who have served and are still serving at this time.  Thank you for all that you do to protect our freedoms.  Thank you for the sacrifices you have made so that I have the freedom to express ALL of my thoughts and feelings right here on this blog.  Thank you to all the families of our military, also, as you too make extreme sacrifices for our freedoms.  Most of all, on this Veterans day, I want to thank my dad for the time that he served this country.  He is an amazing man....a man of few words....a man of great strength and courage...he is my hero.  So thank you - to all of you - I am proud to say that I am an American, and I owe so much of that to you!

As my tribute to Veterans on this day, I'm going to share an amazingly easy and delicious recipe with you.  I found this comforting soup on Andrea the Kitchen Witch's site.  Let me tell you, that witch can conjure up some amazing creations in her kitchen and this soup is no exception.  As Chris put it... "this is so good, I could drink it"  Honestly, that's how good it was, spooning it into your mouth just didn't get that deliciousness into your mouth fast enough!  Ok, ok, so I have a thing with chipotles, so you know I'm going to be an immediate fan of it....but still, I speak the truth:  This soup is a must try.  It's smokey, cheesy, creamy goodness will leave you satisfied and definitely wanting more!!!

And, if you think this recipe was a hit...stop by Andrea's site and see what else she's got cooking over there.  I know she had a post for Pot de Creme au chocolat the other day that I can't WAIT to try!!

Potato and Chipotle Chowder
Adapted from Andrea The Kitchen Witch
Printable Recipe 
Ingredients:
2 green chilies
2 chipotle peppers in adobo sauce, finely minced
1 Tablespoon adobo sauce
1/2 small onion, finely diced
2 cloves of garlic, minced
4 small yellow potatoes or 2 large Russet potatoes, diced
2 Tablespoons unsalted butter
2 Tablespoons all-purpose flour
4 cups chicken stock
1 chicken breast, cooked and diced (optional)
1/2 cup milk
4 oz shredded cheddar cheese (I used mild cheddar)
salt and pepper

Directions:
Roast the green chilies on a grill or in the oven under the broiler until they are blacked and blistered.  Place in plastic bag and let sit for 5 minutes.  Once the chilies have cooled off a bit, peel them, remove the stems and seeds, and finely dice.

In a large soup pot or dutch oven, over medium heat, melt the butter.  Add the onion and saute for about 5 minutes.  Add the garlic and cook 1 more minute.  Now add the flour and whisk well to incorporate.  It will be dry and that is ok.  SLOWLY (now this is very important...go slowly) whisk in the chicken stock about 1/2 cup at a time.  The first addition will make a thick paste, each addition will smooth it out, whisk constantly to avoid lumps.

Add the potatoes, chilies, and chipotles to the pot and stir to incorporate.  Season with salt and pepper to taste.  Bring to a simmer and cook, stirring occasionally, for 20 minutes.  Once the potatoes are tender and cooked through, use a submersible blender and pulse a few times.  You are looking for it to be smooth and thicker, but you still want to leave a few potato chunks in there, so don't puree it. (if you want to skip this part, by all means go ahead)  Add the diced chicken and then slowly stir in the milk.  Now, add the cheese and stir until it has melted and is well combined.  Season again with salt and pepper, if needed......and Enjoy!

Garlic & Thyme Grilled Pork Chops

The days are getting shorter (and cooler too, yesterday we only had a high of 69 degrees!!!)...and in Arizona that means that it's getting incredibly dark by 6pm.  Unfortunately, that makes me highly unmotivated.  Lately, I have been coming home and just staring at my computer.  The words don't flow and the ideas are blocked.  I even have a difficult time talking myself into stepping into the kitchen and making dinner.  I blame it on the dark because it seems to have been the only thing that has changed recently.  So why am I telling you this?  Well, since I have been so unmotivated lately, I created this very simple, very delicious grilled pork recipe for those nights when maybe YOU are feeling just as unmotivated in the kitchen.  (don't want or like pork...use chicken, it would work just as well)  As always, no need to grill if you don't want to...you can always bake and/or pan sear the pork.  I just love the flavor grill brings to meat....mmmmmmm....fire goodness!!

Garlic & Thyme Grilled Pork Chops
Printable Recipe 
Ingredients:
4 boneless pork loin chops
olive oil
3 garlic cloves, finely minced
2 teaspoons dried thyme
salt and pepper

Directions:
Rub olive oil on both sides of each piece of pork.  Sprinkle both sides of pork with the minced garlic and dried thyme.  Gently rub into the meat.  Let rest in the refrigerator for at least 30 minutes.

Preheat grill to medium (350-400 degrees).  Place the pork directly over the fire and cook for 4-6 minutes on each side, depending on the thickness of each piece.  Remove from gril and enjoy!

Chorizo and Eggs

When I was a kid, my dad used to make his "special" eggs.  What made them special?  Well, that my dad made them of course!!  Anyway, I can remember mornings when he'd start frying that bacon and then sauteing those potatoes... mmmmm, I LOVED those morning.  What's really neat is that when I go home to visit my parents even now, my dad will make those eggs for me!!  I've made them before...but there is something still so magical about my dad making them for me!!  But I digress... this post is NOT about my dad's eggs...it's just that any time I make eggs, I am reminded of that magical concoction my dad creates and I just couldn't help but share that thought with you!  Maybe someday I'll share that recipe with you, but for now, it's all about Chorizo and Eggs.

Sometimes I hesitate to post such simple recipes, but then I am reminded that just because I believe something to be simple, does not mean that it is considered simple by someone else.  And, even if you do see this as a "too simple" of a dish, let me remind you of those nights you are looking for something quick, something simple, yet something warm and filling.  Honestly, you don't need to wait for breakfast to have a plate of this chorizo and eggs...believe me, it makes a fantastic week night meal too!

One side note here:  I accidentally picked up beef chorizo instead of pork.  Honestly, I didn't even know they made beef chorizo (my bad).  I do not like it as much as the pork, so I'm going to recommend you use pork in yours, but if you really really want to do it with the beef, go ahead...but here's a bit of warning:  chorizo will ooze it's dark red color while it cooks, but the beef was three times as bad.  I had to drain a ton of "red grease" out of the pan and I was almost afraid to take a picture as it made the egg look so "dirty".  Anyway... I am recommending pork chorizo and that's that!

Chorizo and Eggs
-serves 2-
Printable Recipe 
Ingredients:
5-6 large eggs
2 Tablespoons buttermilk or cream (optional)
1/2 lb chorizo (not dry), if it's in casing, remove
1/2 bell pepper (any color), finely diced
1/2 cup cherry tomatoes, diced
fresh chopped basil or parsley (optional)

Directions:
In a non-stick skillet, cook the chorizo about 5-8 minute or until just cooked through.

Meanwhile, in a bowl, crack all the eggs.  Season with salt and pepper and add the buttermilk.  Whisk together until light and foamy.

Drain any access grease from the chorizo.  Pour the eggs directly into the middle of the pan.  Add the bell pepper.  Stir slowly with a rubber or silicone spatula.  As soon as curds (bit soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other had.  As soon as there is no more liquidous egg running around the pan, add the tomatoes and kill the heat.  Continue to stir for about 30 seconds longer.  Let the eggs rest for 1 minute.  Sprinkle with basil and enjoy!

Ranch Chicken Pizza (Grilled)

Ranch.... Chicken... Pizza....???  What's not to love here???  I got the basic idea for this pizza from a recipe I saw on Annie's Eats.  I love Annie's site.  She is an incredible baker, an amazing cookie designer, and an awesome cook!  I have not been disappointed of anything that I have made of hers.

So this was my test pizza night.  I wanted to finally use the dough ball I had in my freezer from the batch I made back in September.  I was a tiny bit frustrated because that it was not as easy to work with this time around.  I knew it wouldn't be the same, but it was still a bit disappointing...despite that, the crust still ended up being fantastic!  Just as good as the first part of the batch.  I may have stretched it a bit too thin so it made a thinner crust pizza this time, but the flavor was still there and I impressed that I could just pull it out of the freezer and in a while have homemade pizza...without all the work!!

Ranch Chicken Pizza (Grilled)
Inspired by Annie's Eats
Printable Recipe 
Ingredients:
salt and pepper
olive oil
1-2 skinless, boneless chicken breasts (or however much you need to cover your pizza)
1 roasted pepper (any color), diced
2 green onions, finely chopped
1/2 cup cherry tomatoes, quartered
2 Tablespoons ranch dressing
1/2 Tablespoon sour cream (or you can use more ranch)
1/4 - 1/2 cup pizza sauce (depends on how much sauce you like really)
1-2 cups shredded mozzarella cheese (depends on how cheesy you want it)
pizza dough ball

Directions:
Preheat grill to 400 degrees.  Rub a little olive oil on the chicken breast and then season with salt and pepper. Grill chicken for 5-8 minutes on each side or until the chicken is cooked through.  Remove and allow to cool.  Once cooled, dice or cube or cut into thin strips.  Place the cut chicken into a bowl and add the ranch dressing and sour cream.  Stir to coat chicken; set aside.

Roll out dough and brush both sides with olive oil.  Place the dough directly on the grill or on a piece of aluminum foil on the grill.  Grill until one side is golden brown, about 5 minutes.  Remove from grill and flip over.  Top with pizza sauce.  Add the chicken, pepper, green onion, and cheese.  Place back on grill for another 5-8 minutes or until the crust is golden brown and the cheese is melted.

To Bake:  Preheat oven to 450-500 degrees.  Shape your dough and then add the sauce, chicken, peppers, green onions, and cheese.  Bake 10-20 minutes or until the crust is golden brown and the cheese is melted.  If you have a pizza stone, this would be the perfect time to use it.  Let the stone heat in the oven for about 20 minutes, then place the pizza on it..bake about 10-12 minutes.

Tequila Lime Chicken

What's not to love about this chicken?  It's simple...it's delicious...it's... it's.... well, it's TEQUILA LIME CHICKEN!!!  It's like a margarita but savory..and, well, chicken!  Anyway, I think you can see where I'm going with this... It's damn good and you gotta try it!

I was going through some of my older posts the other day and I ran across this one for Tequila Garlic Lime Steaks.  I was reminded at how good it was.  And THEN, I ran across this recipe for Garlic Lime Chicken.  And THEN an idea was born....an idea to mix the two and make a simple and delicious meal that would be ready in no time with very little preparation!!  It turned out just like I wanted it to.  It was wonderfully tangy and flavorful.  The tequila flavor was not overpowering at all and, of course, worked extremely well with the lime.  This is the perfect recipe to try on a week night.  I got home, put the marinade together in about 5 minutes.  I let the chicken marinate for 1 hour.  I heated up the grill, slapped those babies on, and voila....15 minutes later we were sitting down to eat.  Even if you didn't want to use your grill....baking at 425 degrees for about 15-20 minutes will still be a simple way to put a good tasty meal on the table!

Tequila Lime Chicken
Printable Recipe 
Ingredients:
1/4 cup Tequila
2 Tablespoons olive oil
juice of 3 limes
2 garlic cloves, crushed and than minced
1 jalapeno pepper, seeded and diced
salt and pepper
4 boneless, skinless chicken breasts

Directions:
In a small bowl, mix together the first 5 ingredients until well blended.  Place the chicken in a Ziploc bag and pour the marinade over it.  Seal bag and let marinate in the refrigerator for 30 minutes to 1 hour.

Preheat your grill to 400 degrees.  Rub oil on the grill grates.  Remove chicken from bag and discard marinade.  Season both sides of the chicken with salt and pepper and place directly over the fire.  Grill 5-8 minutes on each side (depending on the thickness) or until the chicken is no longer pink in the middle.  Enjoy!

Frosted Sour Cream and Chocolate Drops

For my birthday, my boss gave me the Better Homes and Gardens Ultimate Cookies & Bars magazine.  The stipulation was that I had to make those things within the pages of the this book and bring them to work for everyone to sample.  That seems fair to me...I get to hone in on my baking skills and other people get to enjoy the final product.  Everyone wins!

Though I thought that these cookies were very bland and not that great...until the frosting went on them that is...I got a lot of compliments on them.  People seemed to really like them. The frosting is a definite must on these cookies.  The cookies are wonderfully moist, but they lack in the flavor department...trust me, the frosting is a must...did I already say that? :)

Frosted Sour Cream and Chocolate Drops
Very slightly adapted from Better Homes and Gardens Ultimate Cookies and Bars
Printable Recipe 
Ingredients:
1/2 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 ounces semi-sweet chocolate, melted and cooled
1 8oz. carton of reduced fat sour cream
2 1/4 cups all-purpose flour
For Chocolate Butter Frosting -
1/4 cup butter, softened
1/3 cup unsweetened cocoa powder
2 1/2 cups powdered sugar, divided
3 Tablespoons milk
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees.  In a large mixing bowl, beat butter on medium to high speed for 30 seconds.  Add the brown sugar, baking soda, and salt.  Beat until combined, scraping down the sides of the bowl occasionally.  Beat in the egg, one at a time.  Add the vanilla until combined.  Mix in the melted chocolate.  Beat in the sour cream.  Slowly add the flour; mix until just combined.

Drop dough by slightly rounded teaspoons about 2 inches apart onto an ungreased baking sheet. (I actually took those rounded teaspoons and rolled them into balls then sort of squished them with my thumb to just a tiny bit to make pretty looking disks)  Bake cookies for 8 to 10 minutes or until edges are firm.  Transfer to a wire rack and let cool.

While cookies are cooling, make the frosting.  In a medium bowl, beat together the butter on medium to high speed until fluffy and light.  Gradually beat in the cocoa powder and 1 cup powdered sugar.  Slowly beat in milk and vanilla.  Slowly beat in additional powdered sugar.  Add more milk if the frosting becomes too thick.  Spread frosting on cooled cookies.

**To store cookies: Layer cookies between waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze unfrosted cookies for up to 3 months.  Thaw cookies and frost with chocolate butter frosting.**

Chipotle Cheddar Corn Bread

Yes, yes, I know what you are thinking...again with the chipotle Jenn?  I mean really...how many recipes have included those wonderfully, smokey little fire balls lately anyway?  Well, quite a bit in the last few weeks, but that's ok... at least I keep giving you more ideas on how to utilize all those little canned peppers!  AND I know what the rest of you are saying also.. another corn bread recipe too?  Well, of course, I told you that I could eat my weight in it remember!!!

Now this corn bread was not as moist as the Sour Cream Corn Muffins I made last week, but that's ok.. this had much more flavor.... I mean chipotle...cheddar....you know it's gonna give this corn bread the "something" the corn muffins was lacking....HUGE flavor.

If you didn't want to use chipotle peppers, you could use roasted, or even raw jalapenos.  You could also leave them out and just make cheddar corn bread...there would be absolutely, positively nothing wrong with that!

Chipotle Cheddar Corn Bread
Adapted from the Luna Cafe
Printable Recipe 
Ingredients:
1 1/2 cups all purpose flour (I used King Arthur)
1 Tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup unsalted butter, melted and cooled
1/2 cup sugar
2 large eggs
1 cup buttermilk
1/2 cup yellow cornmeal
2 cups shredded cheddar cheese
1-2 canned chipotle chiles in adobo sauce, minced

Directions:
Preheat oven to 400 degrees.  Lightly grease a 9x9-inch square metal baking pan. (you can also use muffin tins).

In a bowl, sift together the flour, baking powder, and salt. Reserve.

In another bowl, whisk together the melted butter, sugar, eggs, buttermilk and cornmeal until thoroughly blended.  Add the flour mixture, grated cheese, and chipotles.  Fold gently until just combined.  The batter will still be a little lumpy.  Pour into prepared baking dish and bake for 20-30 minutes.  when done, the cornbread will be lightly browned on top and will spring back when touched in the center.

Remove from oven and let cool slightly.  Cut into squares and enjoy!

Tuna Pasta Ponza

 

I've had this recipe in my "need to try" folder for months now...but never got around to actually making it until now.  Why now?  Well, I saw that Stephen, The Obsessive Chef, had posted it a few weeks back and, well... I was reminded at how much I wanted to try it.  I loved this recipe!  It reminded me a ton of my mom's tuna casserole.  I think it's the bread crumbs in it.  And speaking of the bread crumbs... I was a bit worried at the out come of this meal because the "sauce" really wasn't a sauce until you added the pasta water.  But I had nothing to fear, it turned out to be fantastic!  Now, I added tuna to the recipe just to have a protein in with the pasta, as that is Chris's favorite way to eat it...with some form of meat.  You can always add chicken, or just leave the protein out all together.  Either way, I encourage you try this one out! I'll definitely be making it again!

Tuna Pasta Ponza
Adapted from Giada De Laurentiis
Printable Recipe 
Ingredients:
2 cups cherry or grape tomatoes, halved
1 Tablespoon extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup Italian seasoned bread crumbs
1 lb ziti or penne (I used whole grain penne)
1/2 cup grated parmesan cheese
1/4 cup fresh chopped parsley
1 can tuna in olive oil, undrained

Directions:
Preheat the oven to 375 degrees.  Butter an 8x8-inch baking dish; set aside.

Place the tomatoes, olive oil, salt, and pepper in the prepared baking dish.  Toss to coat.  Sprinkle the breadcrumbs over the tomato mixture.  Drizzle the top with more olive oil and bake for 20-30 minutes or until the top is golden brown.  Cool for 5 minutes.

Meanwhile, cook pasta according to package directions.  Drain, reserving 1 cup of the pasta water.

Place the pasta in a large serving bowl.  Spoon the tomato mixture onto the pasta.  Add the cheese and the tuna and toss well.  Thin out the sauce with a little pasta water, if needed.  Season with salt and pepper.  Sprinkle with parsley and enjoy!

 

Simple Chicken Stir Fry

This stir fry is a bit sweet, a bit salty, and a bit spicy....Oh, yes, and let's not forget SIMPLE!  I was in the mood for a good stir fry, but didn't want to put a lot of thought into it... so I opened the fridge and came up with this idea.  Now these are ingredients I always have on hand...this may not be the case for you...so go ahead and change it up.. use what inspires you when you open up your fridge!

****Don't forget to stop by Chris's website and vote for your favorite cover song in his 2nd Annual Great Cover Song Challenge***

****Also, stop by Bo's Bowl and Pam's Midwest Kitchen for some really great cookbook giveaways!****

Simple Chicken Stir Fry
Printable Recipe 
Ingredients:
2 Tablespoons Hoisin
2 Tablespoons sweet chili sauce
1 Tablespoon Sriracha hot chili sauce
1 Tablespoon chicken broth
1 teaspoon lime juice
1 garlic clove, finely minced
1 lbs. chicken breasts, cut into strips or bite size pieces
salt and pepper
1 Tablespoon vegetable oil
1 bell pepper, thinly sliced
1 small zucchini, thinly sliced

Directions:
In a small bowl or measuring cup, mix together the hoisin, sweet chili sauce, sriracha, chicken broth, lime juice and garlic clove until well combined; set aside.

In a wok or large deep skillet, heat vegetable oil over medium-high to high heat.  Add the chicken and quickly cooking until almost done, about 3 minutes.  Add the pepper and cook another 2 minutes.  Add the zucchini and cook another 2-3 minutes or until the veggies are done to your liking.  Turn heat down to medium and slowly add the sauce mixture.  Stir to combine.  Let simmer for 1 minute.  Serve over rice.....and enjoy!

Pan Seared Fish with Tomato and Cucumber Salsa

I know this seems like such a summer meal...and it sort of is.  But I couldn't stop myself from not only making it, but of course posting it.  Here's the way I look at it.  First, I used an English (seedless) cucumber...I can find those all year around at my grocery store.  Second, I used the cherry tomatoes that come in a package...I can find those all year around at my grocery store also.  So, see, this isn't really a summer meal.  Yes, yes, I know it looks like one, but honestly, it's a whenever you want it meal.  But, damn, isn't it pretty???  It was really, really good too.  Fresh, light, flavorful...perfect!

Pan Seared Fish with Tomato and Cucumber Salsa
Adapted from Cooking Light
Printable Recipe 
Ingredients:
2 cups cherry tomatoes, quartered
1/2 cup English cucumber, diced
1/4 cup bell pepper, diced (I used an orange pepper)
1 Tablespoon fresh basil, chopped
2 teaspoon balsamic vinegar
1/2 teaspoon lemon juice
salt and pepper to taste
Italian herb seasoning (optional)
1 Tablespoon olive oil
4 tilapia fillets (or any white fish)

Directions:
Combine first 6 ingredients in a bowl; season with salt and pepper.

Heat oil in a large non-stick skillet over medium heat.  Season both sides of the fish with salt, pepper, and Italian herb seasoning.  Add fish to skillet and cook about 3 minutes on each side or until fish is golden brown and flakes easily with a fork.

Remove from the pan and top with salsa.  Enjoy!

(Nutritional info: 175 calories; 5.3g fat; 61mg cholesterol; 6.5g carbohydrate; 826mg sodium; 25.2g protein)