Sriracha Coleslaw

If you have been following my blog for a while now, you are very aware of my love for Sriracha.  So, there was no question on whether I was going to make this or not when I stumbled upon it on Life's Ambrosia.  The unfortunate thing about trying this recipe is that I probably will never go back to plain-jane coleslaw.  Once you've had a little Sriracha in it, you will never go back...trust me.  So before you try this, be sure it's what you want - Be sure you are ok with saying goodbye to your standard every day coleslaw.

You have been warned.

Sriracha Coleslaw
Adapted from Life's Ambrosia
Printable Recipe 
Ingredients:
1 14oz bag coleslaw mix
1/4 cup mayonnaise
1 1/2 teaspoons Sriracha (less Sriracha will give you less heat, start with a little and add a little at a time if you are concerned with the spice level)
1/8-1/4 teaspoon ground ginger
1 Tablespoon rice vinegar
salt and pepper

Directions:
In a large bowl, combine the mayo, Sriracha, ginger, and rice vinegar.  Stir until smooth.  Add the coleslaw mix and toss to combine.  Season with salt and pepper.  I like to let my coleslaw sit in the fridge for at least 30 minutes before I serve it...just to make sure all the flavors have had time to meld together.  Enjoy!

One Year Ago:  Pan Fried Pork Chops with Mushroom Gravy

Smoked Pork Butt

I know, I know...it's St. Patrick's day and I'm posting a recipe for smoked pork butt.  Not exactly a good St. Patty's day meal, but...my pork was Irish... yea, that's it... Irish pork butt...see, I'm all about celebrating the holiday :)

So, the other day I walked outside to get my grill ready for whatever I was planning on grilling that night, when I heard this strange noise coming from this sad little covered form sitting in the corner of our back porch.  I listened carefully and I heard this muffled voice say "hey...hey...you with the love for the grill.....remember me?  yea, me...the smoker you won and were so frickin' ecstatic about?  you know, the one that you used to use every weekend?  remember me???  hey, i'm talking to you....."  I tried to ignore the voice but it just kept going on and on... I think it even called me a few choice names that I dare not repeat, as I want to keep my blog on the PG-13 rating or lower.  Alas, I could not deny that what the voice said was true.  It had been early January since the last time I had used it, I'm sorry to say.  So with a little push from my smoker, and a little inspiration from Chris Grove at Nibble Me This, I decided I was going to smoke some pork in it.   And not just pork, but pork butt.  Something that I could end up shredding and making into sandwiches, quesadillas, nachos, tacos, pizza (check back next week for that recipe, by the way!!), etc.

With quite a bit of help from Chris G., I was able to make a mean smoked butt, let me tell you.  (plus, I get to keep saying smoked butt..hehehehe)  Without Chris G.'s instructions, I think I would have ended up ruining this, because the pork got up to about 158 degrees and stalled there for about 4 hours.  Had Chris not told me this was normal, I probably would have done something tragic and we may have ended up with another brisket tragedy!!!  So, thank you Chris....my pork butt owes you!!!

This was a wonderful way to make the pork and the pulled pork sandwiches we made out if it that night were fantastic!!  Topped with some homemade bbq sauce and some sriracha coleslaw (WHAT? did she say Sriracha coleslaw?  Why, yes I did...and if you come back tomorrow, you will see exactly how I made it!!)  it was a sandwich fit for a king.... or at least for the two of us!!

Smoked Pork Butt
Inspiration and guidance courtesy of Chris at Nibble Me This
Printable Recipe 
Ingredients:
4 lbs pork butt (you can use pork shoulder too)
For the rub -
4 teaspoons seasoning salt (I used Country Bob's)
2 teaspoons brown sugar
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons Hungarian sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon dry mustard
Additional items for smoking -
Apple wood chips (make sure to soak them for at least 30 minutes)
2 bottles of beer

Directions:
Mix all the rub ingredients together in a small bowl.  Rub the mixture over all sides of the pork, even into the cracks (hehehe, butt crack) if you can.  Allow to marinate in the refrigerator for 4 hours.

Add the wood chips to your smoker and preheat it to 225-230 degrees F.  I added both bottles of beer to my water pan in the smoker, but you can do one and then one later during the smoking process if you want.  Place the pork butt in the smoker and allow to cook for about 1.5 hours per pound.  As Chris informed me, it's going to reach about 160-165 degrees and it will just stay there....like FOREVER.  But be patient, it will rise and then, once it reaches an internal temperature of 195-198 degrees, remove from the smoker, double wrap in aluminum foil, and return to the empty smoker for 1-2 hours.  Pull it apart by shredding it with two large forks.  Serve as pulled pork sandwiches, pulled pork pizza, quesadillas, nachos, tacos, or whatever your heart desires.  But most of all... Enjoy!

One Year Ago:  Poblano Chicken

Smoked Yellow Chili Poppers

Ok, so these were supposed to be Smoked ABT's ... do you know what an ABT is?  Cause I really had no idea...  ABT's are Atomic Buffalo Turds!  LOL  Yes, I know, ewwww!!! (Seriously, Chris at Nibble Me This had to tell me what they were, I had no idea what it stood for)  I've actually made ABT's before (I just didn't know it), but have never done them smoked OR wrapped in bacon.  This time I had to do things just slightly different, you see, Chris' stomach has been arguing with him each and every time I've used jalapenos lately, so I wanted to be kind to him and decided to go with a flavorful, yet very mild pepper.

Anyway, since I had the smoker on (oh yes, I was smoking more then just peppers...gonna have to check in tomorrow to find out), I figured why not try some smoked jalapeno... er, yellow pepper poppers!  Of course since I was thinking of putting them in the smoker, I HAD to wrap them in bacon.  Now, I believe I should have used a leaner bacon because I had to stick them under the broiler for about 2 minutes to get the bacon crispy enough, but whatever, they were frickin' good.  AND, even though they lacked the heat of a true ABT, I would not be ashamed to serve them to smoked food lovers and/or experts.

Even if you don't have a smoker, you can still enjoy these wonderful little bites.  Just stick them under the broiler until the bacon is brown and crispy.  Or, stick them on the grill until they are a bit charred, tender, and the bacon is cooked.

Smoked Yellow Chili Poppers
(I received a little assistance from Chris at Nibble Me This)
Printable Recipe 
Ingredients:
5-6 yellow chili peppers (med-large in size)
1/4 cup cream cheese, softened
1-2 Tablespoons shredded cheddar cheese
dash of garlic powder
5-6 strips of bacon

Directions:

Slice the peppers lengthwise.  Using a spoon, scrape out the seeds.  (you can leave the veins or scrape them out, since this is a mild pepper, it's not going to matter.  If you are using jalapenos, scrape them out...and you might want to wear gloves.)

 

In a small bowl, mix together the cream cheese, cheddar cheese, and a dash of garlic powder.  Stuff the pepper with the mixture.  Do not over stuff as the mix will expand.  Wrap each pepper in bacon.  You can use a toothpick if you need to to, but I did not have to.

Place in smoker that has been preheated to 225 degrees.  Smoke for 1 hour to 90 minutes, until the bacon has reached the desired crispiness.  Enjoy!

One Year Ago:  Sloppy Joes

Grilled Chicken with Rustic Mustard Sauce

Ok, this was seriously good.  Sometimes you just need to pat yourself on the back...hang on while I do that :)  Seriously, (I know I just said that, but seriously) this was incredibly easy and incredibly DELICIOUS!!

I think you all know my feelings on sauces by this point - A sauce can make a fabulous dish, heavenly.  A sauce can make a so-so dish, incredible.  A sauce can make you laugh...it can make you dance...it can.........well, I love sauce, enough said.

I love to grill during the week, too.  It's quick and simple.  I always make sure the marinade or rub is simple and uses few ingredients.  And of course, the sauce, the sauce must be simple, yet flavorful.  This recipe is all of that. 

Grilled Chicken with Rustic Mustard Sauce
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
1 Tablespoon olive oil
1 Tablespoon plus 2 teaspoons Dijon mustard
1 teaspoon chopped fresh rosemary, divided
salt and pepper
3 Tablespoons mayonnaise
1/2 - 1 teaspoon horseradish (depends on the spiciness you want)

Directions:
In a small bowl, mix together 2 teaspoons mustard, olive oil and 1 teaspoon rosemary.  Rinse chicken and pat dry.  Rub the mustard mixture over both sides of the chicken and allow to marinate in the refrigerator for at least 2 hours.

Preheat grill to 400 degrees.  Rub the grill grates with oil.  Place the chicken directly over the fire and cook for 8-10 minutes per side or until chicken is cooked all the way through.

While the chicken is grilling, combine remaining Dijon (1T), remaining rosemary (1tsp), mayonnaise, and horseradish in a bowl.  Stir until well combined.  Serve with chicken.  Enjoy!

One Year Ago:  Tuscan Chicken with Pasta Medley

Cream Cheese Chocolate Chip Cookies

We have an internship program at the advertising agency I work for.  I like the program and hate the program all at the same time.  It's good because we get young "kids" just getting ready to graduate from college, who have lots of energy and enthusiasm.  It's bad because if you get really good ones, you are just starting to get to know them well and enjoy working with them, when it's time for them to move on.

Why am I telling you this?  Well, you see, we had an intern, Casey, who joined our team last year in our social media department.  She was fantastic to work with from the beginning.  Always willing to help out.  Always friendly and easy going.  Always there with a smile on her face.  Hell, she even knew how to play the intern game.  She made sure to make herself known to us.  Not only us (as in other employees) but she always was also wise enough to make an impression on the owners.  She is smart, let me tell you.  After her internship ended, they brought her on part time.  Unfortunately, our SM department doesn't have enough work to keep her busy, so they had to let her go.  Knowing that last week was her last week there, I decided to make cookies for her.  Not that cookies even come close to thanking her for all she had done for me, but it's the one way I know how to truly put my heart into something and say thank you.

 

So, you probably think this story is going to end in a sad goodbye, right?  That's what I thought too, when I walked into work on Friday.  But alas, this story has a happy ending:  Casey was offered a job in another department Friday morning!!!  (WHEW!!  Nothing like waiting until the last minute to ask her, huh?)  She still is only part time, but my hope is that after she proves to them that she can take on any job, they'll find a way to keep her on permanently!!  My goodbye cookies became congratulations cookies.  And what better way to say congratulations then with cream cheese and chocolate chips all wrapped up in a cookie??

Cream Cheese Chocolate Chip Cookies

Slightly adapted from Modern Mom
Printable Recipe 
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
8oz package of cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla
12oz bag of milk or semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees F.  In a large bowl, combine the flour, baking soda, and salt.  Whisk to combine; set aside.

In a bowl of a standing mixer with a paddle attachment.  Add the cream cheese and the butter.  Beat on medium speed until creamy and light, about 2 minutes.  Add the sugar and mix well.  Scrape down the sides of the bowl and add the egg and vanilla.  Beat on medium speed for 1 minute.  Slowly, add the flour mixture a little at a time, until well combined.  Remove bowl from mixer and fold in chocolate chips.  (I refrigerated mine for 30 minutes, but you can skip that if you want.  I think it helps keep the cookies from spreading while baking.)

Roll dough into walnut size balls, place on baking sheets, and flatten just a little bit with your thumb. (to make much thinner cookies, just drop dough by the tablespoon directly onto the baking sheet)  Place in oven and bake for 12 minutes, or until the edges are golden.  Let rest on cookie sheet for 5 minutes then move to a wire rack to cool completely.  Your cookies should be light and cakey.  Enjoy!

One Year Ago:  Baked Parmesan Tilapia

Guest Blogger: Creamy Avocado Pasta

Yesterday I told you that I was going to start showcasing some guest bloggers on the Friday's I am over at Our Krazy Kitchen....and I did not lie!!  But first... don't forget to swing by Fire Day Friday and see what I've got cooking up over there.  All I'm gonna tell you is it involves beef and mustard.....yea, I know, you are curious now, aren't you???

Today I would like to introduce you to Katie, The College Culinarian.  I love Katie's site because I was once a college student myself.  And let me tell you, I was never this creative in the kitchen when I was a college student!  I love that she gets creative with minimal ingredients and on a very tight budget.  If you have not had a chance to see Katie's site, please, make it a point to go there today.  Katie shows you how to make gourmet type meals on a college students budget.  Not only is she handy in the kitchen, but she recently just announced that she would actually becoming the PhD Culinarian!!  (Big congratulations to you, Katie!!)  Now, FINALLY, without further ado...here's Katie:

College food is rife with bottled pasta sauces.  It's a quick meal after slaving for hours on term papers, chemistry labs, and um, more term papers.  Just boil some pasta and toss in the sauce---and presto! (or, perhaps more appropriately, Prego!) you've got dinner.

Yet, at least in my experience, the red sauce route often gets spurned by fatigued tastebuds.  Nothing against the Italians - I loves me some marinara - but Holy Cannoli, a creamy pasta sauce made out of avocados?  Yes, please.  I topped it with sprouts because you might as well go WH--Whole Hippie--when you're dealing with the superbly healthy avocado.

Oh, and in case you feel like pulling an early April Fool's joke, this sauce totally looks like pesto.  Use at will.

Creamy Avocado Pasta
Recipe from the kitchen of The College Culinarian
- Serves 1 -
Printable Recipe 
Ingredients:
1/2 avocado
1/2 lemon, juice and zest
1/2 garlic clove, minced
Handful of chopped fresh parsley
1 t. extra virgin olive oil
Salt and Pepper
Fettuccine or Spaghetti
Sprouts (optional)

Directions:
Cook pasta in boiling, salted water until al dente.

Meanwhile, scoop out the avocado meat and roughly chop.  Add the avocado, garlic, parsley, olive oil, lemon juice, and some zest to a food processor.  Pulse until creamy.  Season with a dash or salt and pepper.  Toss with hot pasta and top with sprouts.

One Year Ago:  Bacon and Tomato Pasta (OMG This is the BOMB!!!)

Balsamic Glazed Fish

I have some exciting news!  Well, it's exciting to me at least!!  Starting tomorrow, while I am doing my Fire Day Friday post, I'll be showcasing a new guest blogger.  I'm excited, because, for now at least, these will be blogs that I have recently found and fell in love with.  Not only will it give me a little break so I can focus on Fire Day Friday, but it will also help you find some new and interesting blogs, if you haven't found them already!!  So don't forget to check in tomorrow for my first guest blogger....!!!  I wonder who it will be???  :)

Here is a statement you may have not heard me say before:  Balsamic glaze makes everything taste better.  Ok, maybe not everything, but this balsamic glaze does make this fish taste amazing!!  It's sweet, it's tart, it's wonderful!  This glaze would actually work on any type of fish, or it could even work on chicken, pork, or even steak...it's just that good!

Balsamic Glazed Fish
Adapted from Cooking Light
Printable Recipe 
Ingredients:
1 1/4 teaspoon ground black pepper
1/4 teaspoon salt
4 tilapia fillets (or any type of fish really)
2 Tablespoons water
2 Tablespoons balsamic vinegar
4 teaspoons brown sugar
1 Tablespoons low sodium soy sauce
1/2 teaspoons cornstarch

Directions:
In a small saucepan, combine the water, vinegar, sugar, soy, and cornstarch.  Bring to a boil and cook for 1-3 minutes, stirring constantly, or until the glaze has thickened.  Remove from heat and allow to cool just a bit.

Preheat the oven to 375 degrees F.  Spray a baking dish with nonstick cooking spray.  Rinse the fish and pat dry.  Season both sides with salt and pepper and place in prepared dish.  Spoon half of the glaze over the fish and place in the oven.  Bake for 6 minutes.  Remove from oven and pour the remainder of the glaze over the fish.  Return to oven and continue baking for another 6-8 minutes, or until the fish flakes easily with a fork.  Enjoy!

One Year Ago:  Pepper Jack Steak Sandwiches (w/Jalapeno Mayo)

Creamy Lemon Pasta with Chicken, Spinach, & Tomatoes

When I saw this recipe posted on The Comfort of Cooking, I knew I was going to make it, it was just a matter of when!!  Well, when happened recently and well, I must exclaim, I LOVE this dish!!!  Chris thought it was a bit too lemony but that, I am certain, was due to my error, not the error of the recipe.  You see, the other weekend, Chris and I stopped at a Farmer's Market that was down the street from our house.  One of the stands had some really nice sized lemons so I grabbed two knowing I was making this dish.  The more I thought about it, after we sat down to eat, the more I realized those lemons were much larger then normal ones I've been seeing in the store.  I mean MUCH larger, probably about double the size of the ones in the grocery store.  So, yea... I'm thinking the over lemony flavor was my bad.  (Sorry, Georgia!!)  Personally... I still loved it.  AND, I thought it was even better the next day!  The flavors had more time to meld together...it was delicious!!

Creamy Lemon Pasta with Chicken, Spinach, & Tomatoes
Adapted from Georgia, The Comfort of Cooking
Printable Recipe 
Ingredients:
2 teaspoons extra virgin olive oil
2 cloves garlic, minced
1 cup heavy cream
2 lemons, zested and juices reserved
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
13 oz whole grain penne pasta
3 oz baby spinach
1/4 cup shredded parmesan cheese
1/2 pint cherry tomatoes, halved
1 large boneless, skinless chicken breast - grilled & cut into small bite size pieces

Directions:
Heat the olive oil in a medium saucepan over medium heat; add the garlic and cook for 1 minutes.  Add the cream, lemon zest, lemon juice, salt, and pepper.  Bring to a boil, then lower the heat and simmer for 10 minutes or until it starts to thicken.

Meanwhile, cook the pasta according to packages directions; drain and place back into the pot.  Immediately add the cream mixture and cook it over medium-low heat for 2-3 minutes or until most of the sauce has been absorbed in the pasta.

Remove the saucepan from the heat and add the spinach, parmesan, tomatoes, and chicken.  Toss well until the spinach has wilted.  Season to taste with salt and pepper; serve hot.  Enjoy!

One Year Ago:  Baked Teriyaki Fish

Chipotle Guacamole Rice

I made this rice to go along side my Queso Blanco Chicken Enchiladas the other night, but I inadvertently deleted those pictures...so alas, I had to make this tasty little treat again!!!  I was originally just going to make chipotle rice... but then it hit me... I still had some of those 100 calorie guacamole packs that I received from the Wholly Guacamole company... why not add it to the rice?  Can't hurt, right?  Absolutely, right!  The guacamole added just the right amount of flavor to the spicy chipotle rice.  It gave it a bit of a moisture too, which helped keep it from drying out as it sat on the plate (not that my rice dries out, but I think you know what I mean).  It was the perfect way to jazz up some rice and use up some of what was sitting in our fridge.

Chipotle Guacamole Rice
Printable Recipe 
Ingredients:
1 cup Basmati rice
2 cups chicken broth
1 garlic clove, minced
2 small bell peppers (I used 1 red, 1 green), chopped
1 canned chipotle chili in adobo sauce, minced
1 Tablespoon adobo sauce
1 teaspoon dried oregano
1 - 100 calorie Wholly Guacamole (57grams or 2 Tablespoons)

Directions:
In a saucepan, bring the chicken broth to a boil.  Add the garlic and the rice.  Cover and lower heat.  Allow to simmer for 15-20 minutes, or until all the moisture has been absorbed.  Remove from heat and add the peppers.  Cover and allow to rest for 5-8 minutes.  Fluff with a fork.  Stir in the chipotle, adobo sauce, oregano, and guacamole.  Serve warm.  Enjoy!

One Year Ago:  Oatmeal Chocolate Chip Cookies

Deep Dish Dark Chocolate Chip Brownies

Before I get to the recipe and the tragic story of over baking, I must share something with you.  It will take you away from my site, but I think it's well worth it!  Chris performed live a few weeks ago and I took video of it!!  If you'd like to see him perform Give a Little Bit by Supertramp, check out his website here.

Now on to the brownies:  I had a small problem with these brownies.  I thought they were not done enough, so I let them go to the point of "oh crap, I just over baked these"!!  So other than that, these brownies were the bomb!!  I have no patience sometimes... and I also forget to listen to my gut every now and then.  Both happened when I made these.  But, that's ok... we ate them, believe me...we ate them.  So you can imagine how wonderful they must be if you don't over bake them!!  :)

This recipe can be played with, believe me.  If you don't want dark chocolate chips in there, leave them out.  Or use white chocolate if you want.  You can easily leave out the instant coffee too, I just think that it gives chocolate that extra something!  You can even make them in a bigger pan if you think they are too thick.  The idea is, here is a good basic brownie recipe.... do what you will with it!

Deep Dish Dark Chocolate Chip Brownies
Adapted from Hersey's
Printable Recipe 
Ingredients:
3/4 cup unsalted butter, melted and slightly cooled (1 1/2 sticks)
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 eggs
3/4 cup all-purpose flour
1/2 cup unsweetened, natural cocoa
1 1/2 teaspoons instant coffee or espresso
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dark chocolate chips

Directions:
Preheat oven to 350 degrees F.  Grease an 8x8-inch baking dish.

In the bowl of a stand mixer (you can mix this by hand too), using a paddle attachment, add the butter, sugar, and vanilla.  Beat until fluffy and light.  Add the eggs, one at at time, making sure each one is incorporated before adding the next (don't forget to scrap down the sides).  In another bowl, add the flour, cocoa, instant coffee, baking powder, and salt; whisk to combine.  Slowly add the flour mixture, a little at a time, to the bowl of the mixer.  Beat until everything is well blended.  Remove from mixer stand and fold in the chocolate chips with a spoon.  Spread the batter evenly into the prepared pan.

Bake 40 to 45 minutes or until brownies begin to pull away from the sides of the pan.  Cool completely in pan on wire rack.  Cut into bars - makes about 16 brownies.  Enjoy!!

One Year Ago:  Szechuan Chicken

Creamy Lime Guacamole Sauce - Fail....or did I???

This did not turn out the way I planned.  As you can see from the picture, I was trying to make a sauce that would go with my beloved Tilapia...but I didn't get there.  I went the wrong way, I should have just made this as a dip and never considered anything else.  I even wasted a bunch because I couldn't get the flavors where I wanted them to be.  The first batch I made was way too limey...the second batch...way too much like regular guacamole.  Chris said that it was still really good, but I guess I am a harsher critic.  And maybe it's not that I was being critical, maybe it was just that it did not end up coming together as I had imagined it.  As I just said, if I had made this as a dip for chips, or crackers, or veggies... it would have been spot on.  For fish...not so much.  I thought of this one the other day when I was trying to figure out how to use up some of the guacamole sent to me by the Wholly Guacamole Co.  I had an idea of how it would look, of how it would taste... and well, it didn't hit the mark.  BUT.. I wanted to post it anyway.  Maybe you will try it and like it.  Maybe you will think of a way to make it all that I had imagined.  Maybe you can make it and use it as a dip instead of a sauce for fish.  Maybe you'll just pass this one by...and that would be ok too!

So was it a failure?  In a way yes.  It was a failure as a sauce for fish...BUT...it would be a good change of pace to your standard guacamole if you used it as a dip.  Failed, yet not so much :)

Creamy Lime Guacamole Sauce
Printable Recipe 
Ingredients:
3 Tablespoons Wholly Guacamole, or fresh made guacamole
1 Tablespoon sour cream
2 teaspoons lime juice
cayenne pepper, to taste (optional)
salt, to taste
1 tsp milk

Directions:
In a small bowl, combine all the ingredients.  Stir until smooth.   Cover and refrigerate until ready for use.  (allow sauce/dip to sit at room temperature for 10 minutes before serving.  Serve as dip or sauce for chicken or fish.  Enjoy!

(In case you might be wondering, the tilapia was baked at 400 degrees for 12-14 minutes.  I seasoned it with pepper, garlic salt, and cayenne. Very simple!)

Applesauce Bars

 

When the Food Floozie posted her recipe for these Applesauce Bars, I couldn't stop thinking about them.  For some reason, that morning, as I was browsing through some of my favorite sites, I was way more hungry then usual.  When I pulled her site up, I don't know what it was about it, but my mouth started watering and my belly started yelling "We want one of those...go get one of those!!!"  Alas, Mary does not live close enough for me to just "pop in" AND even though these bars don't take a lot of time, I didn't have all the ingredients... GRRRRR!!  So, I guzzled some more coffee, hoping that would fool my stomach, but no such luck.  On my way to work and all the way up until lunch time, I couldn't stop thinking about how much I wanted one of those bars!!!  Funny how a simple post about tasty applesauce bars can make you become an obsessive freak!!

Unfortunately, this all transpired on a Tuesday, so I had to wait ALL week long before I actually got a chance to make these.  The best part...they were well wroth the wait!!  Oh, don't get me wrong, I would have loved to have had them that day (and the next and the next and the next....) but to be at home and to be able to really enjoy them, savor them.. instead of shoving them in my mouth as I'm heading out the door... Priceless!!

I changed only a few little things when I made these:  I used apple butter instead of apple jelly (but Mary confirmed that this was not a make or break ingredient in the bars and you could leave it out all together), I used all-purpose flour instead of whole wheat flour, and I topped mine with dark chocolate chips.  Why?  Why not???

Thanks Mary!  These were the BOMB!!!

Applesauce Bars
Slightly adapted from the Food Floozie
Printable Recipe 
Ingredients:
2/3 cup softened butter (I used unsalted)
1/4 cup oil (I used vegetable oil)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon salt
2 cups all purpose flour
1 cup applesauce
3 Tablespoons apple butter
1/4 teaspoon cinnamon
1/2 cup apple flavored instant oatmeal
1/4 - 1/2 cup dark chocolate chips

Directions:
Preheat oven to 325 degrees F.  Grease an 8x8-inch baking dish.

In a large bowl, combine the butter, oil, sugar and brown sugar; mix in the egg and the salt.  Slowly mix in the flour.  Press 2 cups of the mixture into the bottom of the prepared baking dish.

Combine the applesauce, jelly, and cinnamon in a small bowl; spread over the base.

 

Stir the oatmeal and the chocolate chips in the remaining batter; spread over the applesauce layer (I actually sort of just crumbled mine up).

 

Bake for 30 minutes or until the topping is golden brown.  Cool before cutting into bars (though I thought they were the best still slightly warm!!).  Enjoy!

 

One Year Ago:  Italian Style Tilapia

Queso Blanco Chicken Enchiladas

This dish is not for those of you that may be watching your weight.  However, it is definitely for those that are looking for something comforting, filling, and delicious!!  Oh, and let's not forget simple!  Nice thing about using pre-made products is that it really does cut your prep time in half.  I know a lot of people rag on Sandra Lee because she uses so much pre-made stuff in her recipes, but you gotta give the woman credit, her goal is to teach you how to create SEMI-homemade meals.  To make meals that have the flavor and life of a true homemade meal without having to spend a ton of money or a ton of time in the kitchen.  Now, you know me, I would rather go out of my way and make my stuff fresh...for the most part...but some people don't have that luxury.  Some people don't really want to, they want easily prepared meals and don't care if half of it was pre-made somewhere else.  So for those readers....this one's for you!! :)

These enchiladas are creamy and filling and so very good.  If you want to use more queso for the top of the enchiladas, go for it.  We had just gotten to the end of what was in the container, so what I used was all I had left.  Oh, and I used medium sized tortillas (about 8" rounds) but I would recommend using at least 10"...You can fill them up a little more and they roll up easier then the smaller ones....but that's only a suggestion.

  

Queso Blanco Chicken Enchiladas
Printable Recipe 
Ingredients:
1 lbs boneless, skinless chicken breasts, diced or chopped
2 Tablespoons olive oil
garlic salt
pepper
1 yellow bell pepper, thinly sliced
1 red bell pepper, thinly sliced
6 Tablespoons Wholly Guacamole Queso Blanco, divided
2 Tablespoons low fat sour cream
4-6 medium tortillas (depends on how full you make them)
1 Tablespoons Wholly Guacamole Salsa
Shredded cheese - I used a Mexican blend
Diced tomatoes - I diced up about 5-6 cherry tomatoes

Directions:
Place the diced up chicken in a bowl and toss with olive oil.  Season with garlic salt and pepper.  Allow to marinate in the refrigerator for at least 30 minutes.

Preheat oven to 375 degrees F.  Spray a baking dish with cooking spray; set aside.  In a non-stick skillet, add the chicken and saute for 3-4 minutes.  Drain any excess water.  Add the yellow and red pepper and saute for another 2-3 minutes.  Remove from heat; again, draining any excess water from the pan.  Add 2 Tablespoons of Queso and the sour cream; stir to combine.  Place chicken mixture evenly on each tortilla (not too much though, remember you have to rolls these closed..I don't know exactly how much I added to each tortilla, start with about 2 tablespoons and go from there) then roll up and place in prepared baking dish.  Mix together remaining 1/4 cup queso and the salsa.  Pour over the enchiladas and top with shredded cheese and tomatoes.  Bake for 20 minutes or until the cheese and sauce are melted and bubbly.  Enjoy!

One Year Ago:  Pasta with Sausage, Basil, & Mustard

Jalapeno Cheddar Grilled Chicken

Ok, this was seriously good!  I'm not one to pat myself on the back too much... BUT...  DANG this was GOOOOOD!!!  What's even better about it is - it's SO simple!

I love dishes like this because you can throw it together quickly and people will never even know!  They will think you spent hours.... ok, ok, maybe not hours, but they will think that you went way out of your way for such a flavorful dish.  All you'll have to do is sit back and smile.... :)

I cooked three pieces of chicken instead of four....I was actually only going to do just one for each of us, but was worried Chris might want seconds.  So, it was just by chance that I happened to have an extra piece of chicken for an unexpected, yet ALWAYS welcomed, guest.  Served with Mustard Roasted Potatoes and a side salad, it was the perfect meal and we are all completely satisfied in the end!  I guess what I'm trying to tell you is:  even though I have the recipe written out for 3 pieces of chicken, you can easily use 4...or 2.

Jalapeno Cheddar Grilled Chicken
Printable Recipe 
Ingredients:
3 boneless, skinless chicken breasts (you can use 4)
3 Tablespoons Ranch dressing
1 Tablespoon Country Bob's Apple Chipotle Sauce (you could use Sriracha or Sambal Oelek if you don't have Country Bob's)
1 Jalapeno pepper, seeds removed, sliced into thin rounds
cheddar cheese, sliced (I used block cheese and used about 2-3 slices on each piece of chicken)
2-3 Tablespoons Wholly Guacamole Spicy Guacamole

Directions:
In a small bowl, mix together the Ranch and apple chipotle sauce.  Place the chicken in a shallow dish or a resealable plastic bag.  Pour the marinade over the chicken and let it marinate in the refrigerator for at least 1 hour (I marinated mine for 4 hours).

Preheat your grill to 400 degrees.  Oil the grill grates.  Remove the chicken from the dish/bag and place it directly over the heat.  Grill for 8 minutes.  Flip the chicken and lay the jalapeno slices on top of each piece (I used about 3 rounds per piece of chicken).

Let the chicken cook another 5-7 minutes.

Top with the cheese (make sure to cover the grill) and let the chicken cook another 1-2 minutes or until the cheese has melted.  Remove the chicken from the grill.  Top each piece with spicy guacamole and enjoy! 

One Year Ago: Caramelized Chicken with Garlic Rice

Grilled Chicken with Queso Sauce

My first recipe using the products that the Wholly Guacamole sent me is for grilled chicken.  You're shocked, I know.  Actually, I contemplated on how to create this meal all day.  Good for me, I wasn't in the middle of billing cause then I could let my mind wander and think about food, food, and more food!!  Too bad a full day of thinking on it only came up with this simple dish!!  But it really doesn't matter how simple it was because it was wonderful! Honestly, you could leave out the milk in this sauce because the queso would be thin enough, but, of course, I didn't want to just pour ready made queso dip over the chicken.  I had to "sauce" it up just a bit :)  If you are worried about the heat from the jalapenos, use a bell pepper instead (any color).   This is an easy way to take a pre-made product and make it taste homemade.

Grilled Chicken with Queso Sauce
Printable Recipe 
Ingredients:
4 boneless, skinless chicken breasts
3 Tablespoons mayo
1 Tablespoon lime juice
2-3 teaspoons homemade taco seasoning
1 jalapeno pepper, seeds removed and finely diced
5 Tablespoons Wholly Guacamole Classic Queso Dip
1 Tablespoon 2% milk
1 Tablespoon Wholly Guacamole Salsa (mild)

Directions:
In a small bowl, mix together the mayo, lime juice, and taco seasoning (add a teaspoon at a time until you get the flavor you like); stir until smooth.  Spread mixture over both sides of all pieces of chicken.  Allow chicken to marinate for at least 1 hour.

Preheat the grill to 400 degrees.  Rub oil on the grill grates.  Place chicken directly over the fire for 8-10 minutes per side, or until the chicken is cooked through (165 degrees).

While the chicken cooks, in a small saucepan sprayed with non stick spray, add the jalapenos over medium high heat.  Quickly saute the jalapenos for 3 minutes.  Turn the heat to medium low and add the remaining ingredients.  Cook until heated through; stirring occasionally.  Serve sauce over chicken and enjoy!

(Those are purple fingerling potatoes, by the way...strange looking but they taste just like the white ones ..Yum!)

One Year Ago:  Rosemary & Red Wine Steaks