Super Bowl Sunday Treats

 

Superbowl Sunday was never a big deal to me growing up, and for Ryan, he always had to work so he would always miss the game.  He actually made it home for most of the game this year so we invited a couple friends over for pizza and appetizers. I know this post is late but I couldn't pass it up because these potato skins and taco dip turned out bomb! They make the perfect appetizer for any party really, give them a try!

Roasted Jalapeno Popper Potato Skins

Ingredients:
2-3 jalapenos 
Russet or baby red potatoes
2 Tablespoons canola or vegetable oil, divided
salt
8 oz cream cheese, softened to room temperature
1 cup shredded sharp cheddar cheese
6 strips bacon, cooked and chopped

Directions:

1. Place oven rack to top position and preheat broiler. Place jalapenos onto a foil-lined baking sheet then broil, turning occasionally, until skins are black on all sides. When jalapenos are cool enough to handle, remove seeds from insides and chop. 
2. Preheat oven to 400 degrees. Wash and dry potatoes then prick once or twice with a fork. Place onto a foil-lined baking sheet then drizzle with 1 Tablespoon oil and coat all sides. Bake for 30 minutes, or until a knife inserted into the center goes in easily.
3. Turn oven heat to 450 degrees. When potatoes are cool enough to handle, cut in half lengthwise then scoop out flesh, leaving 1/8″ potato inside the skin. Brush insides with remaining oil then sprinkle with salt and bake for 10 minutes.
4. Fill each potato skin with 1 teaspoon cream cheese,then top with peppers, bacon and shredded cheddar cheese. Broil for 1-2 minutes, or until cheese is melted.

7 layer Taco Dip

Who doesn't like to have dip for tortilla chips?  This is beyond easy but so flavorful and easy to fill up on.  I didn't have or make guacamole so I guess mine was technically a 6 layer dip.  Don't ruin your appetite ;)

Ingredients:

• 1 (16 ounce) can refried beans
• 1 (1 ounce) package taco seasoning
• 1 cup guacamole
• 1 (8 ounce) container sour cream
• 1 cup chunky salsa
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Roma tomatoes, diced
• 1/2 bunch of green onions, sliced
• 1 (2.25 ounce) can of sliced olives, drained
• tortilla chips

Instructions:

1.) In a small bowl mix taco seasoning with refried beans.

2.) In a 9x13 glass pan, layer your ingredients.  Here's how the layers are assembled: Layer 1: beans and taco seasoning; Layer 2: sour cream; Layer 3: guacamole; Layer 4: salsa; Layer 5: cheese; Layer 6: tomatoes; Layer 7: green onions and olives.

3.) Store in the refrigerator until serving and serve with tortilla chips.

Oh and I cant forget the dessert!  Heres the cupcakes I made from: http://www.yourcupofcake.com/2012/10/easy-chocolate-cupcakes-2.html

Extra chocolatey deliciousness :)

Jalapeno Cheddar Cornbread Muffins

The last week or so, it seems like the temperature keeps dropping...and dropping...and dropping.. Today is 7 degrees outside (feels like -12) and last night I couldn't help but crave a big pot of fresh chili and some cornbread muffins.  These cornbread muffins are cheesy, and spicy and have the perfect sweetness when paired with homemade chili.  Here's how to make them.

Jalapeno Cheddar Cornbread Muffin

1 cup of flour

1/3 cup of yellow cornmeal

3 tablespoons sugar

2 teaspoons baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, melted

1 large egg

3/4 milk

1 cup shredded sharp cheddar cheese

2 jalapeno peppers, 1 chopped and 1 sliced

Preheat your oven to 350 degrees.  Place cupcake liners in muffin pan and set aside.  

In a medium bowl, mix together flour, cornmeal, sugar, baking powder, soda, and salt.  

In a large bowl, combine melted butter, milk and eggs.  Slowly mix in dry mixture.

Gently stir in cheese and chopped peppers. 

Fill muffin tins 3/4 full and top each muffin with a sliced pepper.  

Bake 15-17 minutes.  

Serve with butter and honey along side a big bowl of warm chili!

Molten Lava Cakes aka Chocolaty Deliciousness :)

We enjoyed a nice pork tenderloin for our Valentines dinner and for dessert I made chocolate molten lava cakes.  Ryan's mom Jackie always made these for us for special occasions and I guess we were starting to miss them so I found my own recipe and created them for us :)  This is super easy and probably looks a whole lot more complicated than they really are.  They are so worth it and if you aren't serving multiple people, you can save the batter for later and make individual servings or is perfect just for two.  

Ingredients (6 individual cakes):

4 ounces dark chocolate

2/3 cup unsalted butter

4 eggs

2/3 cup granulated sugar

1/2 cup all-purpose flour

Directions:

Melt chocolate and butter over double broiler until melted.  Let sit for about 15 minutes.  Meanwhile, whip eggs and sugar until fluffy and ribbon like.  Add flour and mix again.  Slowly add chocolate to the egg/sugar mix and beat until all ingredients combined.  

Preheat oven to 400 degrees.  

Grease ramekins with butter and fill with batter. Chill in the fridge until ready to bake. Bake for 15 minutes or until cake top is set.  Remove from oven and let sit for 5 minutes.  Score around each cake with a knife for easy removal and invert onto serving plates.  Serve with vanilla ice cream!

Homemade Granola

I've spent so many mornings crushing up Nature Valley granola bars on top of my fruit and yogurt and I finally ran out of those so I needed another option rather than running to the store and buying more.  I wanted something fresh and natural.  The greatest thing about this granola is that you know exactly what you put into it.  I'm not sure about cost, whether this is a cheaper option than buying granola or granola bars, but i'm not sure i'll go back to the old kind this is so yummy.  I found this via Pinterest and added cinnamon and pecans to the recipe.  Here's how to make it:
Ingredients

• 5 cups oatmeal
• 2/3 cup canola oil
• 1/2 cup honey
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar
• 1/4 cup chopped pecans 

Instructions

1. Mix ingredients in a large bowl and stir until combined. Spread mixture onto a greased pan.   Bake at 300 for 7 minutes. Remove from oven and stir. Put back in the oven for 7 more minutes. Remove from oven, stir and let cool. Store in a air tight container and serve with yogurt or ice cream. 

Broccoli Corn Chowder with Bacon

I'm loving lighter versions that really don't taste light at all.  This is one of those.  And HALLELUJAH!!! I've gotten Ryan to love bacon!  I don't know why he never liked it until recently, but trying it more often, he has really grown to like it and it makes me so happy.  The three years we've been married, I think I have bought bacon just three times.  Now, I believe it could become a staple in our house :)

This seemingly rich chowder, leaves out the cream, but is thickened with the starch from potatoes, flour and milk.  

Broccoli Corn Chowder with Bacon

Ingredients:

4 slices of bacon

1 medium onion, finely chopped

1/4 cup all purpose flour

2 cans (14.5 oz each) chicken broth

1 large russet potato, peeled and diced

1 bag of frozen broccoli, or 1 head of broccoli chopped into bite size pieces

2 cups fresh or frozen corn

1/2 teaspoon thyme 

1- 1 1/2 cups of milk

Salt and Pepper

1.  In a 5 quart Dutch oven, cook bacon over medium-low heat, stirring occasionally, until crisp.  Transfer to a paper towel to soak up any grease.  Increase heat to medium.  Add onion and cook until softened, 6-8 minutes.

2.  Add flour, cook stirring constantly, 30 seconds.  Add broth and potato.  Reduce to simmer and cook until potato is tender about 10 minutes.  

3.   Add broccoli, corn, thyme, and milk; cook until broccoli is tender, 8-10 minutes.  Season with salt and pepper.  Serve topped with bacon and cheddar cheese :)

Enjoy!

Chocolate Chip Peanut Butter Banana Ice Cream

Banana Ice Cream

There seems to always be rotting bananas on our counter.  We can never eat them fast enough.  Besides making banana bread, muffins or some sort of smoothie, my coworkers suggested that I try making banana ice cream.  It couldn't be more simpler to make.  

Cut, slice and freeze about 5-6 bananas.  Place bananas in blender and blend until creamy smooth.  This takes some patience because you don't use any liquid but once it is thoroughly mixed, add chocolate chips, and a couple tablespoons of peanut butter.  Blend once more until all the ingredients are combined.  It tastes like ice cream!!!

Chicken Fettuccine Alfredo

Sometimes, I just need a change from the basic red sauce on pasta.  I wanted to make an Alfredo sauce to change it up last week.  Pioneer Woman has some great recipes, and I think she did well on this one.  It is a pretty easy and basic sauce which was perfect to start out trying since I have never attempted making it before.  I did add some garlic to the recipe because I just felt it might be too plain without it.  This is a pretty indulgent meal for me, with all that butter and cheese but you 

cant go wrong with either of 

those things can you? ;)  

Ingredients

1 stick Butter
1 cup Heavy Cream
3 cloves of garlic, crushed
Salt and Pepper, to taste
2 cups Freshly Grated Parmesan Cheese
1 lb fettuccine noodles
1 lb chicken breasts

Preparation Instructions

Cook pasta according to package directions.

Cook 2 large chicken breasts over stove on medium heat until cooked through.  Shred chicken and transfer back to pan.

In a saucepan or skillet, warm butter and cream. Season with salt, freshly ground black pepper and crushed garlic.

Drain pasta and immediately pour it into the pan with the chicken.  Sprinkle Parmesan over top.  Toss a couple of times,then pour warm butter/cream mixture over the top.

Toss to combine, thinning with pasta water if necessary.
Serve immediately as a main course or accompaniment to meat or salad.

Delicious!

Classic Sloppy Joes

The Everyday Food cookbooks are my favorite.  There is a picture to go with every recipe.  It kind of sells you on each food and makes you want to make it.  I mean, its kind of like shopping through a cookbook hehehe :)   Make these Sloppy Joes any day of the week and you'll be sure to please anyone!

Serves 4-PREP TIME: 20 Minutes-TOTAL TIME: 40 Minutes

SLOPPY JOES:

1 tablespoon canola oil

1 medium onion, finely chopped

1/2 green bell pepper, seeded and chopped 

1 celery stalk, finely chopped

2 garlic cloves, minced

Salt and pepper

1 pound of ground beef

1 15 oz can tomato sauce

1/4 cup ketchup

1 tablespoon Worcestershire sauce

Hamburger buns

1. In a large skillet, heat oil over medium-high heat.  Add onion, pepper, celery, and garlic; season with salt and pepper. Cook until softened, about 5-7 minutes.
2. Add ground beef to the skillet.  Cook breaking up until no longer pink, 6-8 minutes.
3. Stir in tomato sauce, ketchup, and Worcestershire sauce into the beef.  Simmer until sauce is thickened about 6-8 minutes.
4. Season mixture with more salt and pepper and serve on hamburger buns.  

We made homemade french fries to serve on the side.

Just for the two of us, we used 2 large russet potatoes and sliced into wedges.  Toss in olive oil and season with season salt.  Bake at 425 for 15-20 minutes or until crispy.  

Power Breakfast

With my early morning shifts, and with Ryan working long hours, going to school full time, and working out, we both sometimes need an energy boost to start the day right.  I didn't make these on one of those busy days we had, but its perfect any day of the week with all the protein and antioxidants in them.  The smoothie is simple and refreshing.  Here's how to make it:

Blueberry Banana Smoothie:

1 cup of plain low fat yogurt

1 cup frozen or fresh blueberries

1 banana

1 tablespoon honey to sweeten

1 scoop of vanilla protein powder (any will do)

6-7 ice cubes

Blend until creamy and smooth!

Bell Pepper Eggs: 2 Servings

4 eggs

1 green bell pepper

Salt and pepper

Slice of fresh sourdough or whole grain for toasting

The second part of breakfast was eggs in bell pepper slices.

Slice any color bell pepper width wise into about 4 or 5 slices depending on how big the pepper is.  Next, spray a frying pan and turn on medium heat until warmed.  Set each slice of pepper in the pan and crack one egg into each slice.  Salt and pepper each egg and flip when each side is cooked.  Serve with some toast.

Barefoot Contessa's Chocolate Peanut Butter Globs

You know that mood you get in where you just need something chocolate?  Yeah, I really needed some chocolate the afternoon I made these.  I had it on my mind all day at work that I would come home and bake something delicious ;)  I stumbled upon these on the foodgawker app and instantly printed the recipe.  I had to collect a few of the ingredients at the store, so once I had everything, I started making the cookies.  

Preheat the oven to 325 degrees. 

In a double broiler, melt butter, 6 ounces of chocolate chips, and unsweetened chocolate, stirring until just melted. Remove from the heat and cool for 15 minutes. 

In the bowl of a mixer beat the eggs, espresso powder, and vanilla until combined. Add the sugar, raise the speed to medium-high, and beat for about 2 minutes, until the batter is thick and falls back on itself in a ribbon.

With the mixer on low, slowly add the chocolate mixture to the egg mixture. Combine the 1/3 cup of flour, baking powder, and salt in a small bowl and fold it into the chocolate mixture with a rubber spatula.

 In another bowl, combine the walnuts, pecans, peanut butter chips, the remaining 6 ounces of chocolate chips, and the tablespoon of flour and fold it into the chocolate mixture. With 2 tablespoons, drop rounded mounds of batter 1 inch apart onto the baking sheet. Bake for 15 minutes exactly. Cool on the baking sheets. 

Prepare yourself to indulge in these cookies everyday with a nice warm cup of coffee until they are gone ;)  Or freeze half if you have some control ;)  

(It will make 20-24 cookies)

Pepperoni Pizza Monkey Bread

This week I downloaded the Blogger app to my iPhone and wanted to see what it was like to post from it... Every week, we try and have a pizza night and I wanted a different take on it this week and decided to make Pizza Monkey Bread. Here's how it turned out! Next time, I'm going to try different fillings and have some fun experimenting. Since I have limited patience for typing everything on my phone, here is the link to the recipe:
http://www.jasonandshawnda.com/foodiebride/archives/7195

Grilled Balsamic-Garlic Crusted Pork Tenderloin

Ever since I discovered Pinterest, I have been pinning way more recipes than I think I will ever be able to cook.  But that's ok, there are endless options on there and I think every one I've tried, I've liked.  

This serves 6

Ingredients:

4-5 cloves of garlic, finely minced

2 tablespoons balsamic vinegar

2 1/2 teaspoons course salt

1/2 teaspoon freshly ground pepper

2 tablespoons olive oil

2 pork tenderloins (about 1 1/4 lbs each)

2 tablespoons canola oil

This recipe gave the option of grilling or cooking in the oven.  Since we don't have an outdoor grill, we chose to cook it in the oven.  

Stir together garlic, balsamic, salt, pepper, and olive oil in a small bowl.  Rub all over pork and marinate overnight if possible.  If now, a few hours before you plan on cooking the meat.  

Preheat oven to 400 degrees.

Heat oil in a large, heavy saute pan over medium high heat. Brown pork all over, about 4  minutes. 

Transfer pan to oven.  Roast pork until the internal temperature is 160 degrees , about 20-25 minutes.  Transfer pork to cutting board and try to let it rest 10 minutes before slicing.    We served ours with a rice pilaf and salad.  Enjoy!

White Chicken Chili

Here's a 30 minute Mexican style chili that's full of beans, chicken and flavor!

Ingredients:
1 tablespoon vegetable oil
1 large onion, finely chopped
2 cloves of garlic
1 lb skinless, boneless chicken breasts cut into bite sized pieces
32 oz chicken broth
2 cans of cannellini beans, drained
2 cans of chopped green chiles
1 tsp oregano
1/2 teaspoon ground cumin
Dash of cayenne pepper
Shredded cheese of any kind, pepper jack or white cheddar works well!

Step 1) In a dutch oven or large stock pot, heat oil over medium high heat until hot.  Add garlic, onion and chicken.  Cook and stir until chicken is no longer pink.  

  

 Step 2)  Stir in remaining ingredients except cheese.  Heat to boiling, then reduce heat to low.  Simmer for about 15 minutes to blend flavors stirring occasionally. 

 

Step 3) Serve topped with cheese and cornbread on 

the side :)

Our New Kitchen

I wanted to share our new kitchen with you so each time you read, you can envision where we have created each new meal we make.  Its come a long way from where it was when we purchased our home, but I'm in love with it!  After a coat of paint, scrubbing and cleaning, and adding our special touches, it really feels like our own!

BEFORE

AFTER